Opinions on non stick frying pans?
Discussion
The frying pans in my kitchen are on their last legs - two are warped and don't heat up evenly, the other is lose at the handle. Looking around at new ones, what is the opinion on the safety of non stick coatings? Teflon is probably not something I want to be ingesting very often, but is the most common coating. Is it better to get a skillet, and have to handwash it every time? Stainless steel? Ceramic?
Budget is reasonable, and I have nothing against non-stick coatings other than I'd probably rather not be using chemicals all the time. (2 of the 3 current pans are Teflon or similar, so clearly not that worried.
Budget is reasonable, and I have nothing against non-stick coatings other than I'd probably rather not be using chemicals all the time. (2 of the 3 current pans are Teflon or similar, so clearly not that worried.
Those titanium lotus leaf jobbies?
https://fromourplace.co.uk/products/titanium-alway...
Apparently sort of non stick (not as good as teflon, better than stainless steel) and just titanium with a specially patterned surface based on a lotus leaf?
https://fromourplace.co.uk/products/titanium-alway...
Apparently sort of non stick (not as good as teflon, better than stainless steel) and just titanium with a specially patterned surface based on a lotus leaf?
Sebring440 said:
Condi said:
Teflon is probably not something I want to be ingesting very often,
In what way would you be ingesting Teflon in any measurable quantity?Teflon begins to break down at extremely high temperatures (above 260°C/500°F). If cookware is overheated, it can release gases and tiny particles. While ingestion is less likely in this case, inhalation of fumes could occur, which might indirectly lead to trace ingestion if particles settle on food.
Sebring440 said:
In what way would you be ingesting Teflon in any measurable quantity?
Define measurable, I guess! Read something the other day that tea bags released billions of very very tiny plastic particles into the cup of tea, some of which were taken up by the cells in your gut. Also there are measurable amounts of plastic in people's brains, especially if they drink lots of bottled water, and every time you microwave food in a plastic container some of that ends up in the food.
I'm sure that scratching around a pan, even with a soft wooden or plastic spatula is going to break apart some of the teflon pieces which will then end up in the food. Wouldn't you say?
Non stick doesn't have to mean Teflon. You can get hard anodised forged Aluminium ones from e.g. https://www.lecreuset.co.uk/en_GB/toughened-non-st...
or ceramic pans from e.g. https://ninjakitchen.co.uk/ninja-cookware-ceramic-...
or ceramic pans from e.g. https://ninjakitchen.co.uk/ninja-cookware-ceramic-...
Our current main frying pan is a JL 5 ply stainless steel jobby. You want a thick base to distribute heat evenly and prevent warping. The thin aluminium ones will warp. The coated pans (teflon or ceramic) will wear out eventually and you'll just need to replace them. The coating is essentially the weak point even if the rest of the pan is well constructed.
Stanless steel is a little more work to clean but it's no big deal and can potentially last a lifetime.
Stanless steel is a little more work to clean but it's no big deal and can potentially last a lifetime.
Teflons fine as long as you don't overheat it. Everyone does, myself included. Which is why at home I use generic thick Ali non-stock pans from nisbets and bin them when they are knackered. Cast iron griddle and a decent stainless pan for really hot searing but cheap non-stick for 99% of everyday stuff.
I mostly use stainless steel these days or cast iron. Don’t miss any Teflon coated pans whatsoever. Benen through a few over they years and decided there must be a better solution. I thought I needed non stick pans until I looked at how I was cooking. Changed a few things and no need for non stick coatings for my cooking
Bonefish Blues said:
If you trash a really good non-stick pan (and as said, they eventually wear, no matter what), they can be re-coated. I've just had a couple of SKKs done at a very fair price and whatever they re-coated with is extraordinary, even allowing for 'new pan syndrome'.
Who by and how much?tactical lizard said:
Another vote for circulon.
Stay away from ninja if you have an induction hob, utterly useless design.
What's the problem you're having? I have a Ninja non-stick frying pan and have been using it with no problems on my AEG induction hob for about two years.Stay away from ninja if you have an induction hob, utterly useless design.
In fact, the pan is brilliant - absolutely no signs of the coating deteriorating.
andburg said:
Bonefish Blues said:
If you trash a really good non-stick pan (and as said, they eventually wear, no matter what), they can be re-coated. I've just had a couple of SKKs done at a very fair price and whatever they re-coated with is extraordinary, even allowing for 'new pan syndrome'.
Who by and how much?PM me for details, if anyone's interested.
Edited by Bonefish Blues on Tuesday 31st December 12:38
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