Non-stick cookware safety and maintenance

Damaged non-stick cookware can pose health risks and reduce product longevity. Common causes of deterioration include stacking pans without protection, which allows metal bases to scratch the coating, and using metal utensils like knives or forks instead of wood or silicone.

When the non-stick coating, often made of polytetrafluoroethylene (PTFE), is scratched or damaged, food begins to stick. While modern PTFE is generally considered safe, overheating the surface above 300 degrees Celsius (570 degrees Fahrenheit) can be hazardous.

Historically, concerns centered on perfluorooctanoic acid (PFOA), a chemical used in manufacturing linked to serious health issues such as kidney disease, liver disease, and thyroid disorders. Although most manufacturers have phased out PFOA, users are advised to discard pans once the coating is significantly compromised to avoid potential exposure.