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Is it safe to use pans with peeling nonstick coating?

I have a set of 3 Bra Premiere non-stick frying pans that I’ve used for a while. The coating on them says “Teflon Innovations without PFOA”. Recently I’ve noticed that on the most used pan, the 26cm one, the Teflon coating has started to peel off.

I know that Teflon coatings can release harmful fumes and chemicals if overheated, but what about if the coating is physically peeling? Is it still safe to cook with them? Or should I stop using especially the 26cm one? I don’t want to keep exposing my family to anything dangerous unknowingly. Any advice if these types of pans are still safe to cook with if the nonstick surface is peeling would be appreciated!

https://m.media-amazon.com/images/I/71OcTI9g8SL._SL1600_.jpg

x4740N ,
@x4740N@lemmy.world avatar

Dump all of your non stick and get cast iron

KingThrillgore ,
@KingThrillgore@lemmy.ml avatar

Hell no. Lead and PFAS.

asdfasdfasdf ,

Even bran new nonstick pans are horrible ideas. Don’t use them. Get cast iron.

sockenklaus ,
@sockenklaus@sh.itjust.works avatar

Everything I heard about cast iron pans was either “This is the hot shit!!” or “They are horrible to maintain and you can’t keep food in them overnight because it destroys the patina you built for weeks”.

Since I am lazy as fuck I’ll pass…

asdfasdfasdf ,

I’m also pretty lazy, but they are a lot less difficult to maintain than most people say. They can take a lot of abuse, and it’s fine to use soap and water on them, including rough sponges. In fact, some companies sell a kind of chain mail you can use to rough up the surface more since it actually helps.

I’ve left food in them overnight many times. The only times it’s hurt the seasoning is if it’s been acidic, like a tomato sauce. But then I just wash it off the next day and oil it again and it’s totally fine, and will build up seasoning naturally with more use.

The only really bad thing you can do is get it wet and forget to dry it. Rust is bad. But then, all that means it you’ll need to remove the rust as best you can and reseason. It isn’t ruined, and you can fix it. Just better and easier to dry it off well.

jopepa ,

Allclad has factory seconds sales like 4 times a year, I think there’s one going one right now. If you’re unfamiliar, they’re a premium brand for high end home stores so they’re bar for quality is very high, because of this they can’t sell any products that have minor cosmetic defects or even damaged packaging. So, these factory seconds are sold for a huge mark down. Larger sets can still go for a lot more than a disposable nonstick you’d find in a grocery store, but they’re worth it. Alternatively, you can find them on Craigslist or marketplace pretty regularly for a steal, too.

Stainless clad pans are a little different to work with compared to nonstick but preheat the pan, cook with oil, and you’ll prefer it by miles to nonstick.

Edit: sales still going on, here’s a link. Happy cooking.

homeandcooksales.com

sploosh ,

Did you know that if you use Teflon pans in a house with pet birds they might die from the fumes? Since we historically used canaries to detect dangerous gasses in coal mines, might we take that as an indication that Teflon pans should not be used at all?

The scratched ones are bad and should not be used. Going forward you should ditch all your nonstick pans and buy cast iron or stainless steel.

piecat ,

FWIW seasoning a cast iron can kill birds too. So can the fumes frommicrowave popcorn.

asdfasdfasdf ,

I couldn’t find any sources for this. Do you have any?

Donebrach ,
@Donebrach@lemmy.world avatar

Replace ‘em. Get either cast iron or stainless steel, once both are seasoned properly they are just as non-stick as teflon pans and much more durable. Lodge cast iron pans are like $20 and are super easy to take care of if you cook frequently.

LilB0kChoy ,

I don’t think stainless steal seasons. Maybe you’re thinking of carbon steel?

Stainless is great to cook with but you have to wait for the pans to come to temp before adding food

Not_Alec_Baldwin ,

Nothing is nonstick like Teflon … But the VAST majority of cooking doesn’t require that level of nonstick, either.

Unless you have a French omelette addiction, you probably don’t need Teflon.

KingOfNexus ,

My girlfriend is a materials scientist specialising in non-stick coatings.

The first time she came to my house, I had to throw away all teflon with even a scratch on it. She said once the surface is broken it will leach chemicals into your food.

She said they are perfectly safe whilst the coating is in tact and uses non-stick pans herself. Just replace them as soon as you notice the surface is broken.

Doxin ,
@Doxin@yiffit.net avatar

Just replace them as soon as you notice the surface is broken.

So like twice a month?

Moneo ,

Don’t use metal on your pans maybe?

nutsack ,

once you go cast iron you never go back

PumpkinDrama OP ,

deleted_by_author

    •
    Alexstarfire ,

    It says that’s steel, not cast iron. Cast iron and carbon steel (which that tray does not claim to be) benefit from seasoning with oil. As far as I know, regular steel does not.

    That said, still weird that it rusted. Should be stainless steel which shouldn’t rust.

    jopepa ,

    I’d bet it’s carbon steel my pizza steel is and needs some fresh seasoning every year or so. Brillo pads and peanut oil has always worked well for me.

    Mr_Blott ,

    Ignore all the comments in this thread, mate. Everything is different in the EU, and you’re getting advice from Americans, who have zero consumer rights against being poisoned 😂

    jopepa ,

    Do Europeans not have cast iron?

    Mr_Blott ,

    Jesus Christ mate, we invented it

    jopepa , (edited )

    I had no idea China was member of the EU these days.

    Edit: since sarcasm is a little too subtle for you, considering your last comment, I’ll spell it out for you, mate. Obviously, EU has cast iron, stainless, and carbon steel, everywhere does it’s not new. I’m making fun of you for suggesting that because the advice is from Americans it’s inherently bad advice, when this thread is advising tried and true cookwares as the better choice to nonstick disposables. Go find a comment thread that’s advocating for another fisher price landfill destined pan if you want that hot take to have any value and not make you look like a lost xenophobic asshole. And while you’re fucking off, go sit on your European exceptionalism; cast iron was invented in China at least a thousand years before eu guys figured it out.

    Mr_Blott ,

    Oo angry 😤 😂

    jopepa ,

    Good luck with those billy goats, watch out for the big one.

    TheNumberOfGeese ,
    • Cast iron = brilliant and last forever
    • Stainless steel = brilliant and last for ages
    • Carbon steel = brilliant and last for ages (but expensive)

    Cooking on plastic doesn’t feel right. Even if it’s perfectly safe, I’m happy to stick with any of the above and not cause excess waste by having to throw out pans when they scratch.

    Gabu ,

    Depends, do you think eating lead is safe?

    Quexotic ,

    No. Read this: perplexity.ai/…/ed118fbc-518c-417b-9580-f6ed12aac…

    Furbag ,

    My stainless steel cookware set has worked better and lasted longer than every non-stick pan I have ever owned.

    punkwalrus ,
    @punkwalrus@lemmy.world avatar

    I would rather deal with the (often exaggerated) care of a cast iron pan than deal with non-stick Teflon or similar. And have. But stainless steel is a comfortable favorite for common jobs like cooking soup or quickly frying an egg or two. Light, easy to clean, and practice usually means it won’t stick if you know how to grease a pan and keep the temperature right.

    madcaesar ,

    Ugh… I’ve tried this route… I really have, but shit like eggs sticking like a mother fucker is just too annoying. Unless you drench the pan in oil.

    I’ve switched to ceramic non-stick, I’m sure it’s not perfect either but you gotta make compromises.

    Johnmannesca ,
    @Johnmannesca@lemmy.world avatar

    Just use cast iron at that point. Season it well enough and it’ll be smoother than any nonstick you can buy

    ozebb ,

    Well-seasoned, smooth bottomed cast iron or carbon steel can be great egg pans. There’s a learning curve but IMO the maintenance isn’t as daunting as many think.

    I’ve got a de Buyer carbon steel pan that we use for eggs most mornings; it doesn’t perform identically to a Teflon pan but it’s still very very good. Maintenance is just (1) a drop of oil before the food goes in, (2) quick wipe under the faucet with a dish brush, and (3) dry with a dish cloth before putting away. I’ve had the pan for almost 10 years now and there’s no reason it shouldn’t last the rest of my life (and then some).

    PutangInaMo ,

    I’ve dedicated myself to figuring this out. It’s not that you have to drench it in oil, but there needs to be enough to cover the pan.

    The most important part though is that the pan is heated up enough when you crack eggs on it. And give the eggs a little bit of time to cook before flipping them.

    It takes a lot of practice and you’re going to be eating scrambled eggs instead of fried eggs for a while. But keep at it.

    tuxtey ,

    This, so much this. The eggs need to cook long enough to the bottom of the pan to then release themselves. Cooking temp is super important here.

    Crozekiel ,

    It sounds like ya’ll are over cooking your eggs… At least for my taste.

    Pulptastic ,

    There is a Goldilocks temperature with stainless for cooking eggs. Too hot or too cold and it sticks. I had the ritual down before COVID, where I would turn the pan on and prep my coffee while it heated up to the perfect temp.

    icanwatermyplants ,

    I’ve baked eggs on stainless for a while, best advice I have is to get the eggs out of the fridge like 15 mins before you bake them. That way the temperature difference is less when they hit the pan. The same goes for baking eggs in any other type of pan.

    Fish, now that takes practice and patience.

    Sunroc ,

    Have a ceramic pan dedicated for sticky stuff that doesn’t need to be cooked too hot. Ceramic that is not used on high heat lasts a long time. Obviously with wood of silicone utensils.

    aesthelete ,

    Unless you drench the pan in oil.

    Nah, you can develop technique to prevent this. What’s great is on stainless you can use a stainless turner as well. When it comes to eggs it’s all about adding enough butter to cover the bottom of the pan and then keeping the egg moving after the initial side is cooked enough to release.

    Omelettes are the same on stainless. You just have to keep things moving. It requires a little more technique and attention but IMO that’s better than having a side of Teflon flakes with breakfast.

    Furbag ,

    Eggs are indeed tricky on the stainless. I have found that ceramic or a well-seasoned cast iron pan is a lot better for eggs if you aren’t good at hitting that exact temperature that they need to be at to cook and release on their own with just a minimal amount of oil/butter. My parents have a single teflon pan that is just for eggs, but they cook eggs so frequently that they need to replace it all the time because it starts to peel and flake in no time flat.

    mostNONheinous ,

    You might be cooking to hot, I use cast iron so I can’t speak directly about steel but low and slow is best for eggs on cast iron.

    mirror_slap ,

    No, it’s toxic. Replace it with carbon steel, stainless steel, or cast iron.

    Alimentar ,

    I’ve looked into this when buying pans, I’d say it’s still unsafe. Apparently in 2013 they changed their formulation so the chemicals aren’t toxic and if ingested it’s inert so it doesn’t affect you at all.

    With all that, I still don’t trust non-stick and bought myself a stainless steel pan and I love it. It’s easy to maintain and when cooking properly most things don’t really stick either.

    falcunculus ,

    Would you have resources or advice about cooking properly on a stainless steel pan ?

    OrteilGenou ,

    Preheat and use a decent amount of oil

    zeekaran ,

    You often need less heat than you think. Use oil. Pretty much everything should cook better in a stainless with a little bit of learning curve, except eggs.* Yes, even fish. Keep steel wool and barkeeper’s friend handy for scrubbing them back to a shiny polish.

    *Cook eggs in a non stick that you use for basically nothing but eggs.

    Alimentar ,

    Preheat the empty pan. You’ll know it’s hot enough when you throw water droplets on and it beads and dances around. Depending on the pan and situation, they’re pretty sensitive to heat so youd mainly cook on a low or medium.

    Then use a good amount of oil and/or butter. I’ve even cooked eggs without much hassle.

    mxl ,

    Also try not to load it with a lot of food. I sometimes need to, and when I do, it seems to cool the pan a bit and the food starts to stick. I normally just raise the heat a bit.

    BeautifulMind ,
    @BeautifulMind@lemmy.world avatar

    I got tired of seeing my teflon-coated pans wear out like that or lose their non-stickiness, it bothered me to realize that the ‘premium cookware’ I was buying was temporary trash I’d need to replace every couple of years.

    I retired my teflon cookware and now have just steel and cast iron (and ceramic-coated cast iron) and I don’t miss teflon-coated cookware at all.

    Sure, sometimes I end up with stuff stuck to my pans, but realistically that was true with my ‘non-stick’ pans as well. The nice thing about cast iron and steel is that with use, they seem to get better, whereas the teflon pans start out nice but deteriorate in the way they work. When I do end up with stuff stuck to the pan, I can scrub that clean in a few seconds with a steel scrubber or scraper, whereas stuck-on stuff with teflon (the stuff the dishwasher didn’t get, anyhow), seemed to demand the extra-soft scrubber (and lots of time, because the soft scrubber doesn’t work as well).

    Sagifurius ,

    I have one 8 inch Teflon pan I bought in 2012 for French omelletes. It’s only ever seen a plastic fork and spatula, medium heat, still looks new

    dudinax ,

    Teflon is very bad for you don’t do it.

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