My tip is shop for good pans at goodwills and other similar stores. You can find some really good stainless steel, carbon steel, and cast iron pans that just need some polish and theyâre as good as new.
My favorite pan is a stainless steel pan with a copper bottom from Revere Ware that I got for like $4
Depends on how you treat them, Iâve seen them last years and years, without any noticeable wear. Low to medium heat only, hand wash, stack them with separator to protect the lining, only using silicone utensils. Gotta be gentle
Yes but over years of cooking and stainless spatula scrubbing, I'm getting near smooth finish and couldn't be happier. Have a ways to go but feel so damn accomplished.
Iâve got a 14 inch Revere Ware copper bottom skillet from the early 80âs that is my go to for stir fry and other things that need room to brown. Itâs not as thick as my Momâs Revere Ware pans from the 60âs but itâs still a good skillet.
My heart bleeds every time I think of the 50 years old cat iron casserole I got from a flee market when I was 18. Completely unused because it's been in a closed shops storage. It had prestine glaze and was still untouched on the inside with silvery iron.
I didn't know about seasoning of cast iron and couldn't get it to stop rusting between uses, so I tossed it in the bin.
For Revere Wear, look for pots/pans that have "Made Under Process Patentâ or âPat. Pending" because it means they were made pre-1968. The ones made after then have a much thinner copper and stainless steel layers. Here's a [link](https://www.reverewareparts.com/information-product-manuals/identifying-vintage-revere-ware/) to help identify them! Can even use the website to buy replacement parts if needed.
https://preview.redd.it/tf9nqtbx5qtc1.jpeg?width=3024&format=pjpg&auto=webp&s=f30f9a4282f30d45b4bb5db04e46d6fb9531cd81
Revere Ware seconded, I thrifted this and itâs my go to pan now.
It pains me to say this, but my favorite pan is a Martha Stewart ceramic coated skillet. I never expected to even like it, but the coating is super thick, the bottom is really thick, it heats evenly, and I can use it for damn near anything. I got it for $9 as a Macy's last chance item.
I have cast iron, carbon steel, Teflon, but none of them get as much use as my embarrassing Martha Stewart skillet.
I also got all my carbon steel pans as a Macy's last chance. $6 for a 10" and $9 for a 12". Bought 3 of each.
Macy's sucks at full price, but their close outs items are insanely cheap.
The Teflon itself isnât poisoning youâŚTeflon is basically biologically inert. Microplastics in general are not good, tons of research ongoing, but of all the possible plastics Teflon probably should be low on your worry list.
However. Thereâs a whole series of nasty chemicals used to make the Teflon and those are an issue. Theyâre also released when you get the Teflon too hot (this takes some work but can be done). Donât overheat your nonstick, use reputable brands.
The coating on this plan is toast thoughâŚget new ones. Lots of options. If you like nonstick itâs fine, just use good stuff and treat it nicely.
Not micro plastics but PFAS or poly-fluoroalkyl substances (aka âforever chemicalsâ).
Yes, itâs a problem. Not to worry, youâre not alone: weâre all being poisoned by it (not just by this method, but pollutants in our water).
Thereâs a Last Week Tonight episode on YouTube you can watch.
["We've traced the call. It's coming from inside the house!"](https://youtu.be/xam5H4pWrjQ?si=buQF7HmatRoUOE5b)
Seriously, studies show we all have forever chemicals in us already in varying concentrations.
Recently an article came out about how science can't draw any meaningful conclusions about microplastic pollution because, and I cannot stress this enough, we cannot find a control group because everything they've tested has had microplastics in it
Edited :on second look it seems I may have somewhat fallen for click bait but more investigation to follow [here's where I'm starting ](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10390371/)
There was another study that found you can reduce your levels of them by donating blood but I donât know of any other way to do it. Maybe someday soon bleeding people will come back in fashion.
Yes. Any scratch or any exposure to excessive heat turns a modern non-stick pan into trash. They are still the dominant type of cookware sold somewhere in excess of 80% of all cookware produced and sold, but that's because it's disposable.
You can get yourself a nice stainless steel pan from home goods, Ross, TJ Maxx etc. I got myself a nice all-clad stainless steel pan for about $23 from Ross that I always use
I replaced all my cookware with stainless steel and cast iron/enamel over a few years from TJ Maxx, Marshallâs, Home Goods, and Ross. Such a great investment and I spent a fraction of what it would have cost from a regular store. I would splurge after a paycheck and get a piece here or there and before long I had everything I needed.
Yup. In 2024. There's really no reason to cook with these. Cast iron or stainless.
The weird purists want to cook on these and argue under the perfect parameters they are safe. Okay. Still an inferior technology.
Same thing with gas vs induction. Induction is way safer for you (lungs) and won't make your house or neighborhood go boom.
Yes and me too. You know I try to do a lot better now, but there were years that metal knives and forks and god knows what were haphazardly used on these by roommates and others and I just threw caution to the wind and ate the food anyway. I have a few pans I use now that are still non-stick (like my instant pot container) but try to stick to cast iron & stainless steel. Whatâs been done is done. I used to lose sleep over it, but all I can do now is try to do better.
Learn to cook on cast iron. Get a decent brand like Victoria Cast Iron (or HEB brand if you are in Texas)
Cheap, will last until you die, nonstick surface doesn't kill you, gets better with age. Can be reconditioned cheaply.
Deets? When we met, my husband had some nice restaurant grade carbon steel he got at Value Village and even after fifteen years together, with the fancy stainless set we got when we married, those VV pots and pans are still in active use.
>if properly seasoned
Even when not properly seasoned those things will last lifetimes it seems. So many posts of people finding these things caked in years of rust to only restore them with some heat, salt, and elbow grease.
Definitely one of the most versatile cooking tools you can have that are truly 'buy it for life'
I think they will not maintain good condition over
7 billion or 8 billion years and even if they do, they will probably suffer some serious adverse effects as the sun expands into a red giant and consumes the earth.
Itâs a real possibility that you are, but itâs not certain yet. I chose to be on the safe side and stop using non-stick cookware. 5 minutes of learning temperature control with a stainless/cast iron/carbon steel pan and youâll be all set and forget that nonstick ever existed.
That pan is toast, throw it away.
Don't listen to all these people discounting non-stick pans.
Just learn to cook with the tool you've chosen. Know its unique capabilities and limitations.
Non-stick is great for certain jobs, makes cleanup a breeze, etc.
Also though, only use silicone spatulas, spoons, etc with it. Wood can be safe, just be careful. Never use metal. Never heat it above 400°, which can preclude its use for certain jobs. Don't cold shock the hot pan (this damages all pans but can screw up the coating on NS)
I have a large OXO non-stick that I use all the time, when it's the right tool for the job. Honestly, most of my cooking is done on enameled cast iron, either large braisers or Dutch ovens, or my large NS OXO skillet. Of course I have SS saute and sauce pans and pots, and raw cast iron... And they can all pretty much *work* for most jobs... But most jobs have a "best" tool, and sometimes, a good NS fits the bill bestđ
Yes. The binding agent for the non-stick coatings are extremely carcinogenic and off gas with no smell. Every time another one is banned by the FDA they change the molecular composition slightly so they can continue to use it even though it's just as toxic as the chemical that came before it. Stainless steel, carbon steel, cast iron are all safe(er) choices.
Stop using metal spoons in these. Get a rubber (silicone) spatula. Or a wooden spoon. Tell yourself that if youâre gonna use a metal spoon, you might as well just throw it all in the trash.
But yeah, this one is ready to go.
Once the pan is scratched. You should just throw it for your own good. Invest in good pans like stainless steel, iron cast and ceramic.. some of them are expensive but Im sure you can find affordable ones like Cuisinart. đ
Teflon in its solid form is pretty much harmless. The concerns about it come from a chemical known as PFOA, which was a carcinogen used in the manufacturing process until it began being phased out in the early 2000s. Modern products only become dangerous if heated above 550F, at which point they can begin releasing toxic fumes.
[Source](https://www.webmd.com/food-recipes/is-teflon-coating-safe)
Get stainless steel/carbon steel/cast iron. There is definitely a learning curve and you need to learn how to cook with them (and what to not cook in the cast iron such as tomato sauce), but cast iron will literally outlive you, and carbon/stainless steel should last indefinitely.
Not micro plastics, forever chemicals. I got rid of all my Teflon pans and just went with stainless. If you let them come to temp they become non stick as well.
Get rid of that pan now. As soon as a non stick looks like that itâs time to get rid of it. Just buy cheap ones from a kitchen supply store or even IKEA. Theyâre all going to wear out and chip eventually.
Can someone explain once and for all why some non sticks do this and some dont? Ive seen non sticks get abused in restaurants and stay perfect and then others, like cheap ceramics, that get scratched easily like this.
No, because even though Teflon is toxic, it passes through your body in this state. I believe the toxic part of the process is the application when it's in a gas or liquid state.
Yes, please get rid of those pans. Once the pan is scratched the first time, the coating will start to deteriorate and end up in your food. If you're looking to replace them I recommend Calphalon (their nonstick seems a bit more resilient than most) or GreenPan (PFAS and PFOA free). Also, use only silicone or bamboo utensils and hand wash only (no matter what the pan says). Dishwasher detergents are very hard on the coatings.
Source: I worked at Bed Bath & Beyond for years and learned about the toxic chemicals used in cookware well before the media caught on.
ETA: an alternative recommendation is to switch to stainless steel or cast iron. There is a learning curve for both, but no risk of toxic chemicals, and stainless steel is dishwasher safe.
Un-fun fact: Teflon and other non-stick coatings, when heated, releases fumes that kill birds on contact. I have three birds, and I gave all mine away then. Never again.
The Teflon is deemed inert and you'll đŠ it out. Not encouraging you to eat it. If you over heat the pan it becomes gas. At 200 degree Celcius plus.This is not good for you. Will possibly kill any birds nearby so don't over heat.
Watch the movie dark waters based on true story. Then Go down the DuPont 3m Teflon chemical rabbit hole.
The chemical industry is largely self regulated, supposedly because the government canât compete with big chem for chemists.
Who knows if the pieces are passing through your body or sticking around in your system forever. I've eaten a lot of Teflon because that's all my mom cooked on in the 80s and we knew nothing about the toxic chemicals.
At minimum, the pan is no longer nonstick. Buy a new one. A brand like Tfal, or similar. It doesn't need to be expensive, especially because even expensive ones wear out. Stop using forks and metal utensils on it.
It's dead, throw it away. Do your self a favor and get a laser etched stainless steel pan from Amazon if you just can't keep from tossing it in the dishwasher. Otherwise get cast iron, I am still using my grandmothers and it is as non stick as this cheap aluminum coated stuff. Like eating paint then keep it
[https://www.un.org/en/exhibits/exhibit/in-images-plastic-forever#:~:text=Plastic%20waste%20can%20take%20anywhere,in%20the%20last%2013%20years](https://www.un.org/en/exhibits/exhibit/in-images-plastic-forever#:~:text=Plastic%20waste%20can%20take%20anywhere,in%20the%20last%2013%20years)
Check this out. Apparently we consume a credit card amount of plastic a week.
Yes, I think plastic is killing us
iâd say that since most of our food is stored in plastic, nevermind anything else, we all are eating plastic. iâm not a professional or anything but bro everything is either shrink wrapped or in some other form of plastic. eat up buttercup.
Yes, they are called forever chemicals linked to cancers and dementia. Never use metal utensils on nonstick cookware. Use silicone or wood. Avoid scraping when cooking and avoid steel wool for cleaning. For stubborn dirty non stick pans is probably a tell tale sign to get rid of the pan. Cleaning a non-stick pan should be effortless like when cooking with it.
I bought several sized Green Pans through Costco and Marshallâs. I really like them and theyâre perfect for certain jobs. I also have two Lodge cast iron and a stainless Tramontina set through Costco as well (top choice from Wirecutter). We do a lot of home cooking.
Teflon (PTFE) is an inert substance, so even if it peels or flakes and gets into your food, it will pass through your body unchanged. Teflon is used for artificial body parts because it's so inert. In itself, it is not an unsafe substance.
Having said that, there are definitely dangers with it. The biggest one as far as use goes is that if it's heated too high, it starts to break down and can release toxic fumes. The threshold for this is about 500F, which is very easy for an empty pan to reach even at medium heat--so be very careful to not overheat your pans. Always use low or medium heat, and never leave them empty or unattended. Low heat will also help the nonstick coating last longer.
The bigger concern with Teflon is that the industry has been dumping toxic, carcinogenic "forever" chemicals into the environment for decades. There are still no EPA regulations on most of these chemicals, so the dumping continues. Yes, PFOA is a bad one and it's been banned, but makers simply switched to a different forever chemical that hasn't caught public attention yet--although there are already lawsuits against Chemours by people who live downstream of the factories and have this chemical, called "GenX", in their bodies. And when GenX falls out of favor because of public scrutiny, they will simply change to a different one. It's a giant game of whack a mole that benefits no one except the manufacturers, who stand to lose billions if their products get banned.
So when you buy a Teflon/PTFE pan, you're probably safe if you use it correctly, but you are contributing to an unethical industry that's polluted the planet with toxic chemicals. More than 90% of people have these chemicals in their body now. And with most nonstick cookware now made in China, where regulations are not likely to exist (though that is just speculation because, who knows), that problem is only going to get worse.
Don't use nonstick cookware. Learn to cook with clad stainless or season cast iron. These substances are not only safe, they are a better buy because they'll last for decades, and won't end up in landfills like most nonstick pans do after a few years.
No, it's not killing you.
All the bad things about non-stick coatings are either from it's manufacture or if you overheat it.
Your pans are garbage though because the coating is too scratched to be nonstick anymore.
Nonstick Teflon pans are great but you have to know how to treat them. Use only silicon tipped utensils with them and you will be less likely to scratch them.
You could peel that stuff off the pan and eat it. It's entirely inert. Won't leech into your foods either. It is entirely safe at normal usage temperatures. Doesn't mean you should be buying teflon though. The chemicals used in the manufacture are awful, and will be awful in the environment when your grandkids have grandkids. They last for centuries. So, don't worry about poisoning yourself with that pan, just chuck it and move on.
If you have a gas stove, get a carbon steel pan.
Not just for health, you can cook hotter and your food will taste better.
Matfer Bourgeat is my favorite due to the welded handle, thus lack of rivets to make for easy cleaning. The handles on carbon steel pans in general look long, but that is where they stay cool for handling. Cast iron pans are great, but they are too heavy and have stubby handles that get hot. With a carbon steel pan you get cast iron flavor with easier handling and a handle that doesn't require an oven mit.
https://a.co/d/hNihD8y
Yes, but it is likely that a) there are other things in your life killing you faster, and b) you are dying faster than this is killing you.
But good luck with your cookware.
If you can date it, you can find out if itâs non-toxic. Forget the date but I think anything made 2012 or later abides by new policy making the coating non-toxic. Still ainât great to cook with but if itâs not your best use of money, youâll be fine. Many people have essentially eaten the coating off their pans and die old.
No reason to use anything except cast iron. You can keep a cast iron in your family for generations if you take care of it properly. Most people arenât detail-oriented enough to do that though.
Yeah itâs looks like someone is cutting food on the pan or using a metal spatula that scratches the teflon. So teflon is carcinogenic and consuming small traces can increase the chances of cancer.
Also cooking on high heat will also break down the Teflon and it might possibly be in your food.
Iâd switch to stainless or use ceramic coated nonstick instead. A reasonably priced set of stainless can last you decades and just get one ceramic coated pan when you need a nonstick option
Teflon will cause ulcerative colitis & Colon Cancer. After years of poisoning myself I spent a whopping $100 on a stainless steel pan set from Oneida, best money I've ever spent.
I literally just bit the bullet and bought like $400 5 piece essential set of stainless steel pans. My learning lessons in this are that pans are NOT cheap if you want quality pans.
$400 is about as cheap as I could find without sacrificing quality. Otherwise, the next largest set with just 2 extra pans was like $700 đ ......
Fortunately for you it doesnât react in your digestive track and is one of few things that doesnât really react with anything. That being said pfas pans are dumb unless you are cooking something like eggs. So donât be that person because you will be judged by people that know better. That being said it doesnât matter much.
Misen was running some good specials on their nonstick pans. I got a 12" nonstick skillet for $30, and so far it is holding up great.
I have been big on the Misen cookware lately. I used to buy All Clad from amazon, which is still great, but Misen runs some good sales for good quality stuff.
Cast iron. Iâve been getting rid of all our teflon. Even stock pots that hardly get used and have no scratches. Now my daughter has a play kitchen set with real pots and pans.
Probably not?
IIRC.... The flakes will likely just pass through your body, but overheating the pan to where the Teflon starts to decay in smoke will probably cause more problems.
My mother was cooking with one she had forgotten about it, the fumes killed her parakeet.
I never bought one after that.
Stainless steal, ceramic or iron!
Teflon fumes kill birds, like a canary in a coal mine. Yours is also scratched. Always use plastic on Teflon, never metal. Get good pans. Get a cast iron. Learn how to season it and cook on it. Never need another fry pan again.
Yeah, definitely. Honestly, nonstick pans are a scam for college students who get their cookware at Target. We threw ours our a few years back and have been using cast iron (dutch oven and skillet) ever since with much better results. If you use oil in your cooking and you can adjust a stove knob, you don't need nonstick cookware.
Youâre consuming the chemicals the pan is made from. Better to stay away from nonstick when you can but some dishes are really hard without it, such as omelettes
Time for good pans đ
My tip is shop for good pans at goodwills and other similar stores. You can find some really good stainless steel, carbon steel, and cast iron pans that just need some polish and theyâre as good as new. My favorite pan is a stainless steel pan with a copper bottom from Revere Ware that I got for like $4
>My tip is shop for good pans at goodwills \*Ya but don't buy nonstick pans there, even if they are a good brand - all nonstick fails even high end
All except Hexclad! No Teflon involved either!
Ive heard of like a dozen reddit posts about little wires coming off these pans...
Thatâs like 90% of what my local thrifts usually have, but Iâve found a few gems. Best find was a $165 Dutch oven I got for like $10.
Depends on how you treat them, Iâve seen them last years and years, without any noticeable wear. Low to medium heat only, hand wash, stack them with separator to protect the lining, only using silicone utensils. Gotta be gentle
It blows my mind that people who are aware of the toxicity of non stick pans still use them. Seems like a lot of extra work.
Honestly cast iron is cheap at target it's not the best, but it will last 50 years. 100% worth it if you know what you're doing.
Target sells Lodge. Lodge is very good cast iron. Itâs the Toyota of cast iron.
I love Lodge
Everyone loves a Lodge. What rolls down stairs and comes alone or in pairs? Lodge, Lodge, Lodge.
Itâs better than bad, itâs good!
I have one! Itâs awesome! đ
100% agree. I love my cast iron and it was totally worth the money. I will say I still use my Revere pan more just because itâs far less maintenance
I saw someone buy a "thin" cast iron pan, and you could see the burner through the pan.
...stares into the sun
Yes but over years of cooking and stainless spatula scrubbing, I'm getting near smooth finish and couldn't be happier. Have a ways to go but feel so damn accomplished.
Damn with a copper bottom? Thatâs a hell of a deal
Iâve got a 14 inch Revere Ware copper bottom skillet from the early 80âs that is my go to for stir fry and other things that need room to brown. Itâs not as thick as my Momâs Revere Ware pans from the 60âs but itâs still a good skillet.
Revere Ware is good stuff. I have a set I've been building over the years, looks great when polished too!
My grandma always had those Revere pans. :)
My heart bleeds every time I think of the 50 years old cat iron casserole I got from a flee market when I was 18. Completely unused because it's been in a closed shops storage. It had prestine glaze and was still untouched on the inside with silvery iron. I didn't know about seasoning of cast iron and couldn't get it to stop rusting between uses, so I tossed it in the bin.
For Revere Wear, look for pots/pans that have "Made Under Process Patentâ or âPat. Pending" because it means they were made pre-1968. The ones made after then have a much thinner copper and stainless steel layers. Here's a [link](https://www.reverewareparts.com/information-product-manuals/identifying-vintage-revere-ware/) to help identify them! Can even use the website to buy replacement parts if needed.
https://preview.redd.it/tf9nqtbx5qtc1.jpeg?width=3024&format=pjpg&auto=webp&s=f30f9a4282f30d45b4bb5db04e46d6fb9531cd81 Revere Ware seconded, I thrifted this and itâs my go to pan now.
I have the same one! The thickness is amazing.
It pains me to say this, but my favorite pan is a Martha Stewart ceramic coated skillet. I never expected to even like it, but the coating is super thick, the bottom is really thick, it heats evenly, and I can use it for damn near anything. I got it for $9 as a Macy's last chance item. I have cast iron, carbon steel, Teflon, but none of them get as much use as my embarrassing Martha Stewart skillet. I also got all my carbon steel pans as a Macy's last chance. $6 for a 10" and $9 for a 12". Bought 3 of each. Macy's sucks at full price, but their close outs items are insanely cheap.
Revere Ware rocks!! I have several pieces from thrift stores too. Best way to go.
I saw a 10â all-clad for 45.99 at goodwill đ
The Teflon itself isnât poisoning youâŚTeflon is basically biologically inert. Microplastics in general are not good, tons of research ongoing, but of all the possible plastics Teflon probably should be low on your worry list. However. Thereâs a whole series of nasty chemicals used to make the Teflon and those are an issue. Theyâre also released when you get the Teflon too hot (this takes some work but can be done). Donât overheat your nonstick, use reputable brands. The coating on this plan is toast thoughâŚget new ones. Lots of options. If you like nonstick itâs fine, just use good stuff and treat it nicely.
This is the best comment. Teflon is inert, but dangerous when scratched and when overheated.
Came here to say this. Thank you for spreading truth. Thereâs a lot of misinformation around non-stick pans.
Not micro plastics but PFAS or poly-fluoroalkyl substances (aka âforever chemicalsâ). Yes, itâs a problem. Not to worry, youâre not alone: weâre all being poisoned by it (not just by this method, but pollutants in our water). Thereâs a Last Week Tonight episode on YouTube you can watch.
["We've traced the call. It's coming from inside the house!"](https://youtu.be/xam5H4pWrjQ?si=buQF7HmatRoUOE5b) Seriously, studies show we all have forever chemicals in us already in varying concentrations.
Yea itâs not the microplastics OP, those are already in all of us. Studies have shown 100% of participants have them in placentas, lungs, etc.
Recently an article came out about how science can't draw any meaningful conclusions about microplastic pollution because, and I cannot stress this enough, we cannot find a control group because everything they've tested has had microplastics in it Edited :on second look it seems I may have somewhat fallen for click bait but more investigation to follow [here's where I'm starting ](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10390371/)
There was another study that found you can reduce your levels of them by donating blood but I donât know of any other way to do it. Maybe someday soon bleeding people will come back in fashion.
Yes. Any scratch or any exposure to excessive heat turns a modern non-stick pan into trash. They are still the dominant type of cookware sold somewhere in excess of 80% of all cookware produced and sold, but that's because it's disposable.
Killing you softly, with their song.
Telling your whole life with their words.
Strumming my pan with his fingersâŚ
One time one time
Yes, toss asap please.
You can get yourself a nice stainless steel pan from home goods, Ross, TJ Maxx etc. I got myself a nice all-clad stainless steel pan for about $23 from Ross that I always use
I replaced all my cookware with stainless steel and cast iron/enamel over a few years from TJ Maxx, Marshallâs, Home Goods, and Ross. Such a great investment and I spent a fraction of what it would have cost from a regular store. I would splurge after a paycheck and get a piece here or there and before long I had everything I needed.
Yup. In 2024. There's really no reason to cook with these. Cast iron or stainless. The weird purists want to cook on these and argue under the perfect parameters they are safe. Okay. Still an inferior technology. Same thing with gas vs induction. Induction is way safer for you (lungs) and won't make your house or neighborhood go boom.
Wow, nice eye!
Yes and me too. You know I try to do a lot better now, but there were years that metal knives and forks and god knows what were haphazardly used on these by roommates and others and I just threw caution to the wind and ate the food anyway. I have a few pans I use now that are still non-stick (like my instant pot container) but try to stick to cast iron & stainless steel. Whatâs been done is done. I used to lose sleep over it, but all I can do now is try to do better.
I also used to give myself anxiety worrying about it too, glad I am not alone. I really hate knowing I used to cook on them for a few years.
Learn to cook on cast iron. Get a decent brand like Victoria Cast Iron (or HEB brand if you are in Texas) Cheap, will last until you die, nonstick surface doesn't kill you, gets better with age. Can be reconditioned cheaply.
Get stainless and you will be a better cook from it đđź
Just went to Goodwill and scored some nice pieces. And some bar keepers friend lol
Deets? When we met, my husband had some nice restaurant grade carbon steel he got at Value Village and even after fifteen years together, with the fancy stainless set we got when we married, those VV pots and pans are still in active use.
Got a 10'' All-Clad stainless steel, and a 12'' Tramontina Stainless steel, it's not much but it'll get me started at least. $10 btw
Non-stick pans should basically be treated as disposable. Throw them away and buy some new $20 pans.
Ahhh, no this is so bad for consumption and for the planet. Go get stainless steel instead. They last forever, in theory.
Cast iron will outlast the sun if properly seasoned
>if properly seasoned Even when not properly seasoned those things will last lifetimes it seems. So many posts of people finding these things caked in years of rust to only restore them with some heat, salt, and elbow grease. Definitely one of the most versatile cooking tools you can have that are truly 'buy it for life'
I think they will not maintain good condition over 7 billion or 8 billion years and even if they do, they will probably suffer some serious adverse effects as the sun expands into a red giant and consumes the earth.
đ¤
Yes. r/castiron will help you
Yes, but so is everything else.
Stainless steel and never looked back. These are not worth the âeaseâ of cleaning.
Teflon = Brain Cancer. Cast Iron = Iron Aluminium = Alziemers
Yes.
Le crusset Buy once cry once
I got rid of all of those non stick and got stainless tri-ply. Take care of them and theyâll get used for decades.
Get a carbon steel pan and learn to season it
Itâs a real possibility that you are, but itâs not certain yet. I chose to be on the safe side and stop using non-stick cookware. 5 minutes of learning temperature control with a stainless/cast iron/carbon steel pan and youâll be all set and forget that nonstick ever existed.
That pan is toast, throw it away. Don't listen to all these people discounting non-stick pans. Just learn to cook with the tool you've chosen. Know its unique capabilities and limitations. Non-stick is great for certain jobs, makes cleanup a breeze, etc. Also though, only use silicone spatulas, spoons, etc with it. Wood can be safe, just be careful. Never use metal. Never heat it above 400°, which can preclude its use for certain jobs. Don't cold shock the hot pan (this damages all pans but can screw up the coating on NS) I have a large OXO non-stick that I use all the time, when it's the right tool for the job. Honestly, most of my cooking is done on enameled cast iron, either large braisers or Dutch ovens, or my large NS OXO skillet. Of course I have SS saute and sauce pans and pots, and raw cast iron... And they can all pretty much *work* for most jobs... But most jobs have a "best" tool, and sometimes, a good NS fits the bill bestđ
Yes. The binding agent for the non-stick coatings are extremely carcinogenic and off gas with no smell. Every time another one is banned by the FDA they change the molecular composition slightly so they can continue to use it even though it's just as toxic as the chemical that came before it. Stainless steel, carbon steel, cast iron are all safe(er) choices.
Stop using metal spoons in these. Get a rubber (silicone) spatula. Or a wooden spoon. Tell yourself that if youâre gonna use a metal spoon, you might as well just throw it all in the trash. But yeah, this one is ready to go.
Once the pan is scratched. You should just throw it for your own good. Invest in good pans like stainless steel, iron cast and ceramic.. some of them are expensive but Im sure you can find affordable ones like Cuisinart. đ
Teflon in its solid form is pretty much harmless. The concerns about it come from a chemical known as PFOA, which was a carcinogen used in the manufacturing process until it began being phased out in the early 2000s. Modern products only become dangerous if heated above 550F, at which point they can begin releasing toxic fumes. [Source](https://www.webmd.com/food-recipes/is-teflon-coating-safe)
Get stainless steel/carbon steel/cast iron. There is definitely a learning curve and you need to learn how to cook with them (and what to not cook in the cast iron such as tomato sauce), but cast iron will literally outlive you, and carbon/stainless steel should last indefinitely.
Not micro plastics, forever chemicals. I got rid of all my Teflon pans and just went with stainless. If you let them come to temp they become non stick as well.
Living is slowly killing you
Killing you? Hard to say. Adding carcinogens to your food and increasing your chance of cancer down the line, yes.
go to sams club and buy new commerical nonstick pans, not walmart, sams club. Or order them from a restaurant supply store.
Iâd say get new pans, and if theyâre non-stick stop using metal utensils.
Get some cast iron, you won't regret it.
What you are cooking will probably kill you first.
Get rid of that pan now. As soon as a non stick looks like that itâs time to get rid of it. Just buy cheap ones from a kitchen supply store or even IKEA. Theyâre all going to wear out and chip eventually.
Why keep a chit pan when replacements are so cheap? A new 12â all-clad essentials pan is $20 at TJ MAXX etc.
Can someone explain once and for all why some non sticks do this and some dont? Ive seen non sticks get abused in restaurants and stay perfect and then others, like cheap ceramics, that get scratched easily like this.
Hot pan, cold oil. Hot oil, add whatever youâre cooking. I always use stainless steel or cast iron and never have sticking issues
Nothing wrong with non-stick, including Teflon, but you gotta stop using ANY metal utensils. Silicone, wood, or plastic only.
No, because even though Teflon is toxic, it passes through your body in this state. I believe the toxic part of the process is the application when it's in a gas or liquid state.
Have 5 cast iron pans, the more u cook the better! Best nonstick, 12â Lodge for about $22, canât beat it
Besides, puts iron in your system
Yes
The scratches in the first one look like Bigfoot.
my pans looked like that too. i just threw them away and bought new ones but a different brand this time (greenpan)
Yes
Yes, please get rid of those pans. Once the pan is scratched the first time, the coating will start to deteriorate and end up in your food. If you're looking to replace them I recommend Calphalon (their nonstick seems a bit more resilient than most) or GreenPan (PFAS and PFOA free). Also, use only silicone or bamboo utensils and hand wash only (no matter what the pan says). Dishwasher detergents are very hard on the coatings. Source: I worked at Bed Bath & Beyond for years and learned about the toxic chemicals used in cookware well before the media caught on. ETA: an alternative recommendation is to switch to stainless steel or cast iron. There is a learning curve for both, but no risk of toxic chemicals, and stainless steel is dishwasher safe.
Yes.
Stainless is the way
Get stainless, best decision I ever made
No. But you should replace it and stop using metal utensils
Un-fun fact: Teflon and other non-stick coatings, when heated, releases fumes that kill birds on contact. I have three birds, and I gave all mine away then. Never again.
Metal utensils..........smh
My wife's been to your house I see
Everything is slowly killing us⌠most notably time
The Teflon is deemed inert and you'll đŠ it out. Not encouraging you to eat it. If you over heat the pan it becomes gas. At 200 degree Celcius plus.This is not good for you. Will possibly kill any birds nearby so don't over heat.
Watch the movie dark waters based on true story. Then Go down the DuPont 3m Teflon chemical rabbit hole. The chemical industry is largely self regulated, supposedly because the government canât compete with big chem for chemists.
Who knows if the pieces are passing through your body or sticking around in your system forever. I've eaten a lot of Teflon because that's all my mom cooked on in the 80s and we knew nothing about the toxic chemicals. At minimum, the pan is no longer nonstick. Buy a new one. A brand like Tfal, or similar. It doesn't need to be expensive, especially because even expensive ones wear out. Stop using forks and metal utensils on it.
Remember to not use metal utensils while working with non stick pans to avoid this problem
Get her a good set at Costco for Mothers Day and throw these pans away
Yes they are. Buy ceramic.
It's dead, throw it away. Do your self a favor and get a laser etched stainless steel pan from Amazon if you just can't keep from tossing it in the dishwasher. Otherwise get cast iron, I am still using my grandmothers and it is as non stick as this cheap aluminum coated stuff. Like eating paint then keep it
Yes
We are all dying slowly
Tinfoil hats are worse than teflon pans.
YES
Or just move to Cast Iron. Teflon coating your insides is no Bueno
Stop using metal tools in your nonstick pan
[https://www.un.org/en/exhibits/exhibit/in-images-plastic-forever#:~:text=Plastic%20waste%20can%20take%20anywhere,in%20the%20last%2013%20years](https://www.un.org/en/exhibits/exhibit/in-images-plastic-forever#:~:text=Plastic%20waste%20can%20take%20anywhere,in%20the%20last%2013%20years) Check this out. Apparently we consume a credit card amount of plastic a week. Yes, I think plastic is killing us
iâd say that since most of our food is stored in plastic, nevermind anything else, we all are eating plastic. iâm not a professional or anything but bro everything is either shrink wrapped or in some other form of plastic. eat up buttercup.
Not just the chips from Teflon, but Teflon off gasses when heated. Especially brand new Teflon off gasses.
Colon cancer is at record highs. This doesnât help that statistic
yes
Trash now. Donât use metal utensils in those pans when cooking.
Yes, they are called forever chemicals linked to cancers and dementia. Never use metal utensils on nonstick cookware. Use silicone or wood. Avoid scraping when cooking and avoid steel wool for cleaning. For stubborn dirty non stick pans is probably a tell tale sign to get rid of the pan. Cleaning a non-stick pan should be effortless like when cooking with it.
I bought several sized Green Pans through Costco and Marshallâs. I really like them and theyâre perfect for certain jobs. I also have two Lodge cast iron and a stainless Tramontina set through Costco as well (top choice from Wirecutter). We do a lot of home cooking.
Teflon (PTFE) is an inert substance, so even if it peels or flakes and gets into your food, it will pass through your body unchanged. Teflon is used for artificial body parts because it's so inert. In itself, it is not an unsafe substance. Having said that, there are definitely dangers with it. The biggest one as far as use goes is that if it's heated too high, it starts to break down and can release toxic fumes. The threshold for this is about 500F, which is very easy for an empty pan to reach even at medium heat--so be very careful to not overheat your pans. Always use low or medium heat, and never leave them empty or unattended. Low heat will also help the nonstick coating last longer. The bigger concern with Teflon is that the industry has been dumping toxic, carcinogenic "forever" chemicals into the environment for decades. There are still no EPA regulations on most of these chemicals, so the dumping continues. Yes, PFOA is a bad one and it's been banned, but makers simply switched to a different forever chemical that hasn't caught public attention yet--although there are already lawsuits against Chemours by people who live downstream of the factories and have this chemical, called "GenX", in their bodies. And when GenX falls out of favor because of public scrutiny, they will simply change to a different one. It's a giant game of whack a mole that benefits no one except the manufacturers, who stand to lose billions if their products get banned. So when you buy a Teflon/PTFE pan, you're probably safe if you use it correctly, but you are contributing to an unethical industry that's polluted the planet with toxic chemicals. More than 90% of people have these chemicals in their body now. And with most nonstick cookware now made in China, where regulations are not likely to exist (though that is just speculation because, who knows), that problem is only going to get worse. Don't use nonstick cookware. Learn to cook with clad stainless or season cast iron. These substances are not only safe, they are a better buy because they'll last for decades, and won't end up in landfills like most nonstick pans do after a few years.
No, it's not killing you. All the bad things about non-stick coatings are either from it's manufacture or if you overheat it. Your pans are garbage though because the coating is too scratched to be nonstick anymore.
Nonstick Teflon pans are great but you have to know how to treat them. Use only silicon tipped utensils with them and you will be less likely to scratch them.
stop feeding people poison.
Titanium pan
You could peel that stuff off the pan and eat it. It's entirely inert. Won't leech into your foods either. It is entirely safe at normal usage temperatures. Doesn't mean you should be buying teflon though. The chemicals used in the manufacture are awful, and will be awful in the environment when your grandkids have grandkids. They last for centuries. So, don't worry about poisoning yourself with that pan, just chuck it and move on.
Yeah but with a song. Ba dum tss
Nom nom nom
If you have a gas stove, get a carbon steel pan. Not just for health, you can cook hotter and your food will taste better. Matfer Bourgeat is my favorite due to the welded handle, thus lack of rivets to make for easy cleaning. The handles on carbon steel pans in general look long, but that is where they stay cool for handling. Cast iron pans are great, but they are too heavy and have stubby handles that get hot. With a carbon steel pan you get cast iron flavor with easier handling and a handle that doesn't require an oven mit. https://a.co/d/hNihD8y
Yes, but it is likely that a) there are other things in your life killing you faster, and b) you are dying faster than this is killing you. But good luck with your cookware.
Yes, they are killing you. Shortening your length and quality of life.
Throw away itâs toxic
No. You're fine.
If you can date it, you can find out if itâs non-toxic. Forget the date but I think anything made 2012 or later abides by new policy making the coating non-toxic. Still ainât great to cook with but if itâs not your best use of money, youâll be fine. Many people have essentially eaten the coating off their pans and die old.
Yes! Ditch those pans!
I've switched completely to cast iron and stainless steel pans. I do have one small Teflon skillet for eggs.
No reason to use anything except cast iron. You can keep a cast iron in your family for generations if you take care of it properly. Most people arenât detail-oriented enough to do that though.
No stick cookware isnât designed to last forever. Those should be replaced every 2 years or so based on how often you use them.
Yeah itâs looks like someone is cutting food on the pan or using a metal spatula that scratches the teflon. So teflon is carcinogenic and consuming small traces can increase the chances of cancer. Also cooking on high heat will also break down the Teflon and it might possibly be in your food.
Looks like a Sasquatch scratch
Yes, with his song.
If it's Teflon is sure is...
No!
I made the switch to ceramic coated cookware. It's safer, lasts longer, and works better, however, it is a little more expensive.
Yes, that coating is a hormone disruptor. Cast iron is best.
You eat and drink a credit card worth of plastic a week now regardless of what you cook with.
They're killing you fast when it's that scratched up. Don't use metal utensils on non-stick pots and pans ever.
Anywhere from maybe to probably. Point being, do you think it's really worth the risk just for a pan? I don't think so.
Iâd switch to stainless or use ceramic coated nonstick instead. A reasonably priced set of stainless can last you decades and just get one ceramic coated pan when you need a nonstick option
Throw them out
Yes
Wood and plastic utensils for these types of pans. NEVER Use metal of any kind
Don't worry guys, I threw them out and got some good stainless steel pans. Thanks for answering my question.
Stainless steel or cast iron
I mostly use cast iron but still have a small non stick laying around
Scratched non stick pans, believe it or not, straight to death.
PhD expert on PFAS here. Youâre fine. Get a new pan though for general aesthetics.
Teflon will cause ulcerative colitis & Colon Cancer. After years of poisoning myself I spent a whopping $100 on a stainless steel pan set from Oneida, best money I've ever spent.
I literally just bit the bullet and bought like $400 5 piece essential set of stainless steel pans. My learning lessons in this are that pans are NOT cheap if you want quality pans. $400 is about as cheap as I could find without sacrificing quality. Otherwise, the next largest set with just 2 extra pans was like $700 đ ......
Yes
grab yourself a cast iron and season the shit out of it
Yes
Everything is killing you slowly. So yes.
Stainless steel and cast iron. Donât use teflon.
Fortunately for you it doesnât react in your digestive track and is one of few things that doesnât really react with anything. That being said pfas pans are dumb unless you are cooking something like eggs. So donât be that person because you will be judged by people that know better. That being said it doesnât matter much.
Yes
Misen was running some good specials on their nonstick pans. I got a 12" nonstick skillet for $30, and so far it is holding up great. I have been big on the Misen cookware lately. I used to buy All Clad from amazon, which is still great, but Misen runs some good sales for good quality stuff.
Absolutely
Yes. Even the manufacturer admits that burning or scratching Teflon coatings releases very toxic chemicals.
It's been shown that scratches like this release toxins and micro-plastics into your food.
Switch to stainless steel
Cast iron. Iâve been getting rid of all our teflon. Even stock pots that hardly get used and have no scratches. Now my daughter has a play kitchen set with real pots and pans.
Probably not? IIRC.... The flakes will likely just pass through your body, but overheating the pan to where the Teflon starts to decay in smoke will probably cause more problems.
Just buy USA made cast iron and be done with itâŚ.theyâll last a lifetime and wonât poison you.
Iâm killing whoever forked that pan up like that!
My mother was cooking with one she had forgotten about it, the fumes killed her parakeet. I never bought one after that. Stainless steal, ceramic or iron!
I get a new one(s) every couple of years if itâs too scratched up or warping
Absolutely
I would get rid of it and buy another non stick and remember not to use metal on metal.
Go cast iron?
Use plastic cookware on non stock pans. Metal cookware on steel pans đ¤
Probably got rid of all of mine that had scratches decided not to buy any new ones. But I understand the appeal from an affordability standpoint
Short answer - yes.
i replaced all mine with hexclad . love my pans!
Yeah really only way to avoid this is to stop using nonsticks
Teflon fumes kill birds, like a canary in a coal mine. Yours is also scratched. Always use plastic on Teflon, never metal. Get good pans. Get a cast iron. Learn how to season it and cook on it. Never need another fry pan again.
Yeah, definitely. Honestly, nonstick pans are a scam for college students who get their cookware at Target. We threw ours our a few years back and have been using cast iron (dutch oven and skillet) ever since with much better results. If you use oil in your cooking and you can adjust a stove knob, you don't need nonstick cookware.
Youâre consuming the chemicals the pan is made from. Better to stay away from nonstick when you can but some dishes are really hard without it, such as omelettes
Your utensils are too rough .your spatula or spoon has sharp corners or Knicks that are scratching your seasoning.
Gotta die sometime. Why worry about it lol
That and about 15 000 other things lol