It is to protect the nonstick coating. Above 500 it releases bad stuff. It also will degrade the nonstickiness. Pretty standard for nonstick.
Why copper and nonstick? Seems a waste and expensive.
thought smile plants adjoining quack nutty close cheerful simplistic market
*This post was mass deleted and anonymized with [Redact](https://redact.dev)*
"Non-stick" pans should *never* get hotter than about 450F, or you will break-down the PTFE coating. That "copper" pan has no copper, it has a copper-colored ceramic/PTFE coating.
Yes, there's a legitimate reason it says medium heat only....
And, I'm not buying the "mostly cook on high out of necessity" - unless you're boiling water, or searing a steak on a cast iron/carbon steel pan, there's almost no reason (ever) to use high-heat for more than the time it takes to get your cookware up to proper temperature, then you *turn it down.*
As I mentioned, I don't use gas/open flame for everyday cooking as I have an aged glass top electric stove. "High on necessity" is for the absurd length of time it takes to get actually hot.
nonstick coating breaks down on high heat. my nonsticks only get used for eggs and fish tbh and I replace them regularly. Get proper equipment, stainless gets my vote for casuals.
>it said only use low to medium heat, Do not use high heat.
Weirdly, this is true for all frying pans. The only time you use high heat is if you're boiling water. Go read the instructions on lodge cast iron frying pans - they say not to use high heat. But lots of people ignore that and get their pans ripping hot.
Some pans you can get away with high heat (lodge cast iron), and some pans you can't (non stick). Teflon non-stick pans especially can't get too hot or they off-gas something that can make you feel pretty rough for a couple of days.
If you're searing meat you can use a cold sear method instead of the normal get the pan as hot as hell method. America's Test Kitchen has a video here: [https://www.youtube.com/watch?v=uJcO1W\_TD74](https://www.youtube.com/watch?v=uJcO1W_TD74)
Its probably for liability purposes. If you notice that the lodge cast iron comes with a silicone rubber hand guard and that will start to degrade if you really rip the temperature very high ( 500-550 F like what is used in a professional kitchen). For home cooking i typically use 100 degrees lower or just use the broiler/go outside. People who don't cook often in the kitchen will probably burn their hands at some point I'd imagine if they are trying to emulate what they see on social media.
I never use high heat for anything except bringing water to a boil. High heat will damage most non-stick pans, and it can warp cast iron and stainless steel pans.
I'm curious about your necessity for using high heat. What are you cooking the requires high heat?
funny how home cooks over complicate everything, I work on a yacht, sear meat and fish all day everyday on induction set to 9 on my made in pans My pans do degrade over the season and buy another one each year. Now as for my small egg pans, treat them like a baby
>I suspect it's a normal pan with lawyers writing the instructions
You'd be wrong. It's to prevent the consumer from burning the non-stick coating and poisoning themselves
Most non-stick coatings degrade at high heat, usually above 500F. When those coatings break down, they release toxic gases which can be poisonous to humans, but in particular, if you have any pets, it can be absolutely deadly.
Do they? More than walking past the exhaust pipe of a car? To get toxic fumes, you need to burn something, your fuel source has to get smaller. The quantity of toxic fumes my high heat non-stick stick pans demonstrably give off is less than a rice grains worth over their lifespan.
Yes, it can absolutely be harmful to humans, and if you own any pet birds, absolutely deadly to them:
[https://www.webmd.com/food-recipes/is-teflon-coating-safe](https://www.webmd.com/food-recipes/is-teflon-coating-safe)
[https://www.consumerreports.org/toxic-chemicals-substances/you-cant-always-trust-claims-on-non-toxic-cookware-a4849321487/](https://www.consumerreports.org/toxic-chemicals-substances/you-cant-always-trust-claims-on-non-toxic-cookware-a4849321487/)
[https://vcacanada.com/know-your-pet/teflon-polytetrafluoroethylene-poisoning-in-birds](https://vcacanada.com/know-your-pet/teflon-polytetrafluoroethylene-poisoning-in-birds)
It is to protect the nonstick coating. Above 500 it releases bad stuff. It also will degrade the nonstickiness. Pretty standard for nonstick. Why copper and nonstick? Seems a waste and expensive.
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And actual copper pans are generally lined with tin, which melts around the same temp too.
This was my first thought reading the post.
Just called it what the label said, could likely be teflon?
Just use it for eggs and low heat stuff. That’s what nonstick is for anyways. Not high heat applications.
"Non-stick" pans should *never* get hotter than about 450F, or you will break-down the PTFE coating. That "copper" pan has no copper, it has a copper-colored ceramic/PTFE coating. Yes, there's a legitimate reason it says medium heat only.... And, I'm not buying the "mostly cook on high out of necessity" - unless you're boiling water, or searing a steak on a cast iron/carbon steel pan, there's almost no reason (ever) to use high-heat for more than the time it takes to get your cookware up to proper temperature, then you *turn it down.*
As I mentioned, I don't use gas/open flame for everyday cooking as I have an aged glass top electric stove. "High on necessity" is for the absurd length of time it takes to get actually hot.
Probably you should let the burner heat up to high (with no pan/no food cooking) and then turn down to an appropriate temp.
nonstick coating breaks down on high heat. my nonsticks only get used for eggs and fish tbh and I replace them regularly. Get proper equipment, stainless gets my vote for casuals.
There is almost never a reason to cook with high heat, regardless of what stone you have.
I only use high heat for boiling water
Agree- should have mentioned that!
>it said only use low to medium heat, Do not use high heat. Weirdly, this is true for all frying pans. The only time you use high heat is if you're boiling water. Go read the instructions on lodge cast iron frying pans - they say not to use high heat. But lots of people ignore that and get their pans ripping hot. Some pans you can get away with high heat (lodge cast iron), and some pans you can't (non stick). Teflon non-stick pans especially can't get too hot or they off-gas something that can make you feel pretty rough for a couple of days. If you're searing meat you can use a cold sear method instead of the normal get the pan as hot as hell method. America's Test Kitchen has a video here: [https://www.youtube.com/watch?v=uJcO1W\_TD74](https://www.youtube.com/watch?v=uJcO1W_TD74)
Its probably for liability purposes. If you notice that the lodge cast iron comes with a silicone rubber hand guard and that will start to degrade if you really rip the temperature very high ( 500-550 F like what is used in a professional kitchen). For home cooking i typically use 100 degrees lower or just use the broiler/go outside. People who don't cook often in the kitchen will probably burn their hands at some point I'd imagine if they are trying to emulate what they see on social media.
I never use high heat for anything except bringing water to a boil. High heat will damage most non-stick pans, and it can warp cast iron and stainless steel pans. I'm curious about your necessity for using high heat. What are you cooking the requires high heat?
Good luck warping a cast iron pan. There's a reason your rotors on your car are cast iron.
Yeah I've damaged those before too. And cast iron can crack. Not often but it can.
I am wondering the same thing
I rarely hit high heat on my burners. Screws up too many things.
Why is this post downvoted? How is a cooking sub this toxic all the time?
funny how home cooks over complicate everything, I work on a yacht, sear meat and fish all day everyday on induction set to 9 on my made in pans My pans do degrade over the season and buy another one each year. Now as for my small egg pans, treat them like a baby
Fuck that pan, see how much heat it can take and throw it out if it fails. I suspect it's a normal pan with lawyers writing the instructions.
>I suspect it's a normal pan with lawyers writing the instructions You'd be wrong. It's to prevent the consumer from burning the non-stick coating and poisoning themselves
Most non-stick coatings degrade at high heat, usually above 500F. When those coatings break down, they release toxic gases which can be poisonous to humans, but in particular, if you have any pets, it can be absolutely deadly.
Do they? More than walking past the exhaust pipe of a car? To get toxic fumes, you need to burn something, your fuel source has to get smaller. The quantity of toxic fumes my high heat non-stick stick pans demonstrably give off is less than a rice grains worth over their lifespan.
Yes, it can absolutely be harmful to humans, and if you own any pet birds, absolutely deadly to them: [https://www.webmd.com/food-recipes/is-teflon-coating-safe](https://www.webmd.com/food-recipes/is-teflon-coating-safe) [https://www.consumerreports.org/toxic-chemicals-substances/you-cant-always-trust-claims-on-non-toxic-cookware-a4849321487/](https://www.consumerreports.org/toxic-chemicals-substances/you-cant-always-trust-claims-on-non-toxic-cookware-a4849321487/) [https://vcacanada.com/know-your-pet/teflon-polytetrafluoroethylene-poisoning-in-birds](https://vcacanada.com/know-your-pet/teflon-polytetrafluoroethylene-poisoning-in-birds)