Non-Stick Pots & Pans: Pros & Cons

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Discussion Overview

The discussion revolves around the pros and cons of non-stick pots and pans, including concerns about their safety, durability, and alternatives like cast iron and anodized aluminum. Participants explore various materials and their implications for cooking, health, and usability.

Discussion Character

  • Debate/contested
  • Technical explanation
  • Conceptual clarification
  • Exploratory

Main Points Raised

  • Some participants express concerns about the safety of non-stick coatings, particularly PTFE (Teflon), which may release toxic by-products at high temperatures.
  • Others advocate for seasoned cast iron as a non-stick alternative, highlighting its durability and cooking performance, although some note its weight as a drawback.
  • There are mixed opinions on the longevity and effectiveness of newer non-stick pans, with some praising specific brands like Evo Child's Green Pans for their performance without PTFE/PFOA.
  • Participants discuss the cleaning challenges associated with non-stick pans, with some arguing that proper care can mitigate these issues.
  • Some mention the potential health risks of non-stick coatings, particularly for pets and possibly developing fetuses, while others question the validity of these claims.
  • There are differing views on the practicality of using cast iron, with some finding it manageable and others concerned about its weight, especially for older individuals.
  • Participants share personal experiences with various brands and types of cookware, indicating a range of preferences and satisfaction levels.

Areas of Agreement / Disagreement

Participants do not reach a consensus on the best type of cookware, with multiple competing views on the safety, effectiveness, and practicality of non-stick versus cast iron and other materials remaining unresolved.

Contextual Notes

Some claims about the safety and performance of non-stick coatings depend on specific brands and user experiences, which may vary widely. The discussion reflects a range of personal preferences and anecdotal evidence rather than established conclusions.

Who May Find This Useful

Individuals interested in cookware options, health implications of cooking materials, and those seeking alternatives to traditional non-stick pans may find this discussion relevant.

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Use seasoned cast iron. It's not an issue then.

I don't understand people that think a splash of oil when cooking something makes food dreadfully unhealthy.
 
Apparently, it is not about the oil but the PTFE (Teflon) coating which tends to break-up at high temperatures releasing potentially toxic by-products. The safest cookwares are the ones made of glass or ceramic.
 
Reshma said:
Apparently, it is not about the oil but the PTFE (Teflon) coating which tends to break-up at high temperatures releasing potentially toxic by-products. The safest cookwares are the ones made of glass or ceramic.

I know that. My point was that cast iron pans have no coating and when seasoned are basically non stick anyway.

They are far easier to cook with too.
 
The downside of cast iron is regulary emphasized here.

Weight. Heavy.
 
The older pans that hve the non-stick flaking off might not be good to use. The newer ones don't flake, also Evo Child was given a set of green pans, and OMG, I love them. The slipperiest pans and they contain no PTFE/PFOA. I read mixed reviews about them, so I was very skeptical, but they're the best pans I've ever used.
 
Andre said:
The downside of cast iron is regulary emphasized here.

Weight. Heavy.

Yet another bonus. You get a nice workout everytime you cook.
 
Try to explain that to some people.
 
I have been trying to talk my 89 year old mom to dump the flaky pans, so i think cast iron ones are out, they would be to heavy for her.
 
  • #10
In that case some sort of anodised aluminium would be good.
Light, with a hard surface. Not as non stick as PTFE coated pans.

Only lasts a few years before becoming rubbish.
 
  • #11
The non stick pans are such a scam they don't last as long as you'll eventually end up eating flakes of the stuff in your dinner... And they are harder to clean! Because you can't scrub as ruff on them plus some things just don't non stick. It's a joke really they take a perfectly good pan and spray it with crud that makes you have to toss it before you even get 1/2 the use out of it you normally would. If your having problems with your pan not getting clean just try cleaning it sooner cause if you don't wait days to clean pans they are generally very easy to clean imo.
 
  • #12
Evo said:
The older pans that hve the non-stick flaking off might not be good to use. The newer ones don't flake, also Evo Child was given a set of green pans, and OMG, I love them. The slipperiest pans and they contain no PTFE/PFOA. I read mixed reviews about them, so I was very skeptical, but they're the best pans I've ever used.
That's what I need. I bought one of those non-PTFE pan and it lasted less than a year before it started flaking off whatever it uses.
 
  • #13
Andre said:
The downside of cast iron is regulary emphasized here.

Weight. Heavy.

But, you need to explicitly state the real hazzard. It's potentially "heavy weight" wielded by "angry wife".
 
  • #14
Nonstick pans are great, but they do have their limitations. When using a nonstick pan you should never use very high heat, it will cause the nonstick surface to degrade. If you need a good sear (high heat) try using either cast iron or stainless steel. Never never never use metal utensils in a nonstick pan (i.e. using a fork to scrape the food out). Use a non-metal spatula instead.

Also, don't buy the cheapo $5 pans from walmart. No matter how hard you try, they will start flaking months after use. Cough up the extra money for a quality brand and the nonstick will last for a long time.
 
  • #15
stevenb said:
But, you need to explicitly state the real hazzard. It's potentially "heavy weight" wielded by "angry wife".

My mom all ways threatened us with the rolling pin. :!)
 
  • #16
xxChrisxx said:
They are far easier to cook with too.

Also much harder to clean.
 
  • #17
Greg Bernhardt said:
Also much harder to clean.

To be blunt, you're doing wrong then. A well seasoned pan is cleaned with just water, if cleaned when warm it just requires a wipe/mild scrub and it's done.

I'm going to stop now, becuase I am stating to sound like a gay cast iron fanboy.
 
  • #18
They're extremely toxic for birds : (
 
  • #19
Andre said:
The downside of cast iron is regulary emphasized here.

Weight. Heavy.

Workout. Good.

Ugga...

As for cleaning, I simply hit my my cast iron pans with warm watter and a plastic scrubbee. A quick rinse in hot water, dried with a towel, and it's better than ever.

There are some things I'll never cook in my cast iron pan, though, as they tend to stick like there's no tomorrow, eggs being chief among them.
 
  • #20
My wife and I have a set of Calphalon One Non-Stick, which is hard-anodized aluminum with some "special polymer" in there. They work well, and have a lifetime warrantee. Pretty much nothing can stick to the coating, which I love.
 
  • #21
I flip omelettes in my cast iron pans, and I'm not very muscular; in fact, I have especially weak wrists. The weight is not an issue, but you have to be aware of body mechanics. I don't use my wrist to flip omelettes; I hold my wrist straight, and use my upper arm and shoulder. And with the big 10-lb dutch oven, just got to remember to lift with your legs, not with your back, etc.

Eggs never stick for me. Just use a little butter, and they slide around like they're on ice. What sticks like crazy is rice. I don't think I'll do that again.
 
  • #22
xxChrisxx said:
To be blunt, you're doing wrong then. A well seasoned pan is cleaned with just water, if cleaned when warm it just requires a wipe/mild scrub and it's done.

I'm going to stop now, becuase I am stating to sound like a gay cast iron fanboy.

You must not be burning your food often enough.
 
  • #23
Dupont admits that the teflon pans will kill pet birds. I wonder if it affects a developing fetus.
 
  • #24
Ben Niehoff said:
I flip omelettes in my cast iron pans,...
I've always wonder how they (TV food cooks) flip things in skillets to mix the ingredients. Every time I try, I loose most of it.
 
  • #25
Mech_Engineer said:
My wife and I have a set of Calphalon One Non-Stick, which is hard-anodized aluminum with some "special polymer" in there. They work well, and have a lifetime warrantee. Pretty much nothing can stick to the coating, which I love.

I think I know the ones you're talking about...they got good reviews on Amazon. But of course I take the opinion of one PFer far more seriously than dozens of commoner's opinions, so thanks :approve:!
 
  • #26
lisab said:
I think I know the ones you're talking about...they got good reviews on Amazon. But of course I take the opinion of one PFer far more seriously than dozens of commoner's opinions, so thanks :approve:!
I have Calphalon and like it a lot, but I've been using the Evo Child's Green Pans and they blow away any pan I've ever used, and I hate anything "Green". I was ready to hate these pans. I *wanted* to hate these pans. I love them.

You can actually brown and sear in these pans the same as in stainless steel, but the food just slips out.

http://www.green-pan.com/
 
  • #27
Evo said:
I have Calphalon and like it a lot, but I've been using the Evo Child's Green Pans and they blow away any pan I've ever used, and I hate anything "Green". I was ready to hate these pans. I *wanted* to hate these pans. I love them.

You can actually brown and sear in these pans the same as in stainless steel, but the food just slips out.

http://www.green-pan.com/

I'll definitely check those out :cool:!

(I'm totally with you on the "green" thing...marketing, sigh :rolleyes:)
 
  • #28
lisab said:
I'll definitely check those out :cool:!

(I'm totally with you on the "green" thing...marketing, sigh :rolleyes:)

OK. The verdict is in: the "Green Pan" is awesome! I bought one several weeks ago, and tonight bought another one (a wok :!)).

Thanks for the tip, Evo!
 
  • #29
Even with nonstick pans, a small amount of oil should be applied prior to cooking with them.

I use cast iron for most of my cooking, and have gotten quite a collection, most for free as people who don't want them or know how to care of them simply get rid of them.

Quite a few of mine are virtually nonstick with the usage they've gotten.

Plus side, never suffer from iron deficiency anemia.
 
  • #30
Mech_Engineer said:
My wife and I have a set of Calphalon One Non-Stick, which is hard-anodized aluminum with some "special polymer" in there. They work well, and have a lifetime warrantee. Pretty much nothing can stick to the coating, which I love.

We have the same set and are pretty impressed. They work very well.
 

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