Avoid rubbing metal objects on the pan
Do not use metal materials to flip food as it will scrape off the non-stick coating and contaminate the food, causing harm to your health. Use bamboo or wooden utensils for stir-frying. Clean the pan with warm water and a soft cloth.
Maintain medium heat when cooking
Only maintain a moderate cooking temperature, not exceeding 260 degrees Celsius. A large flame can generate a large amount of heat, causing the non-stick pan to produce a compound called PFCs (perfluorocarbons) in the form of smoke. When entering the body, this substance can cause liver damage and developmental delays.
Avoid vigorous scrubbing that can scratch the surface
Scratches on the surface of your pan can also be a real issue, as when scratched, potentially hazardous chemicals on the surface of the pan can seep into the food and pose a danger to your health. According to health experts, Perfluorooctanoic acid, an artificial chemical used in the production of non-stick pans, has the potential to cause cancer. Therefore, when the surface of the pan is scratched, this chemical is more likely to be released and mixed into the food. Sometimes, users may mistake the spotted chemical of the pan for black pepper in the food.
In addition, many other chemicals used in the production of non-stick pans can seep into the food during cooking.
Do not wash the non-stick pan immediately after cooking
One of the common habits of many women is to wash the pan right after cooking. This is a mistake that should be avoided because rinsing the pan with cold water immediately after boiling will cause the pan to warp.
Instead, it is recommended to allow the pan to cool completely before cleaning.
Source: Công lý & Xã hội
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