The most effective way to use a non-stick pan, preventing toxic substances from seeping through scratches

After a period of use, the non-stick pan in your house will start to peel off its non-stick coating on the surface. This not only affects the quality of the food but can also be harmful to your health.

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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

Frequently asked questions

To prevent toxic substances from seeping through scratches in a non-stick pan, you should avoid using metal utensils or sharp objects that can scratch the coating. Use wooden or silicone utensils instead. Also, it’s important to not cut foods directly in the pan and avoid stacking pans to prevent scratches. You should also season your pan regularly with oil to maintain its non-stick properties and always clean it with a soft sponge and mild detergent, ensuring it’s completely dry before use.

Stacking non-stick pans can cause scratches on the coating, which creates gaps that allow toxic substances to seep through. It’s best to store them hanging or stacked with paper towels or cloth between them.

It is recommended to season your non-stick pan at least once a month, or more frequently if you use it often. Seasoning helps maintain the non-stick properties and prolongs the life of the pan.

No, metal utensils should be avoided as they can easily scratch the non-stick coating. Opt for wooden or silicone utensils instead to protect the surface of your pan.

Always clean your non-stick pan with a soft sponge and mild detergent. Avoid using steel wool or abrasive cleaning materials as they can damage the coating. Ensure the pan is completely dry before storing it to prevent rust and maintain its non-stick properties.
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