Are nonstick pots and pans safe?
Kathrin, on November 9th, 2020, 4:45 pm
I have a pan from Tefal with a non-stick coating (6-layer TEFAL Prometal Pro non-stick coating with a hard primer and Top CoatIn)
In the middle there is a red circle (THERMO-SPOT: integrated temperature indicator! It shows when the pan has reached the ideal frying temperature). The coating has peeled off in a few places on the red circle in the middle. There are only small spots on the edge of the red circle. Was that already harmful to health. I suppose it ended up in our food. Or can I still use the pan?
I always put the pans with a coating (Tefal, ceramic) in the dishwasher without thinking. Shouldn't you just do this because the pan won't last long or are there health concerns?
Thanks for your efforts.
Kind regards, Kathrin
We do not know the exact composition of the coating, but we suspect that parts of the coating are excreted unchanged when consumed.
It is best to inquire directly with the manufacturer.
The manufacturer states on its website that its pans are dishwasher-safe, but that gentle cleaning agents such as liquid or gel should be used. However, to extend the life of the pan, he recommends washing it by hand with a non-abrasive sponge.
You do not need to have any health concerns if you clean the pan in the dishwasher.
Katrin, on November 8th, 2020, 8:52 pm
I bought a ceramic pan at a trade fair that already had a small scratch. It is really very small. Can I still use this pan without hesitation?
Thank you for your reponse.
Furthermore, the floor is not continuous. There are many small circles on the floor. The seller said it is suitable for induction. Is this a problem if the floor is not continuous?
You can use the pan. If the scratch should enlarge or parts of the coating flake off, then you can renew it.
Without seeing the ground, it is difficult to assess why these circles exist. But the manufacturer will certainly have thought something. Most of the time, the bottom of the pan is not completely smooth because the material expands when it is warm. If in doubt, ask the pan manufacturer.
Katrin, on October 21, 2020, 3:06 pm
Hello, I have a question, I heated an aluminum pan with a ceramic coating without any contents for a few minutes too much. Since then, rainbow colors can be seen on the bottom of the pan. Can I continue to use this pan?
If the ceramic coating is still intact, you can continue to use the pan. The non-stick property may not be as good as it was before. The manufacturer may be able to provide you with more detailed information.
T. Kaelin, on October 18, 2020, 6:48 pm
Hello, my question:
I have an enameled iron saucepan. The email has gone. Is the bare iron at this point harmful to health?
Iron is not harmful to health. For example, there are uncoated pans made of pure cast iron.
If the enamel coating is damaged, the pot is more difficult to clean, and food residues may not be easily removed from the area. In the long term, there is also the possibility that the iron will rust.
None of the scenarios pose a health risk.
It is better not to expose a heated enamelled saucepan to cold water. The enamel could flake off as a result of the temperature shock.
Schrieder, Inge, on October 4th, 2020, 12:11 am
The father of a very good friend was involved in the development of Teflon coatings for Teflon pans at BASF. I know from her that he forbade his family to ever buy or use a Teflon pan. He surely knew why he strictly forbade that.
We rely on the statement of the Federal Institute for Risk Assessment (BfR) on the question of the health risk for people from cookware, baking or roasting utensils with a PTFE non-stick coating:
"The BfR advises against overheating coated cooking, baking and roasting vessels when they are empty. At temperatures above 360 ° C, toxic fumes are formed from fluorinated compounds and particles. Cases of illness have so far only been known from the industrial production of PTFE and not from private households. Fluorinated substances can be released from coated cookware, baking and baking utensils, especially if they have been overheated. According to the current state of knowledge, a transfer into food cannot be ruled out. The BfR has no data that would show that it is on the market Available with PTFE-coated cookware, baking and roasting utensils under normal conditions of use (no overheating) releases fluorinated chemicals into food in quantities that are likely to endanger human health.
It is harmless to health if the smallest particles detach from a scratched coating and are swallowed while eating. Since PTFE is inert (unreactive), these particles are not digested and excreted by the body unchanged. "
Federal Institute for Risk Assessment.
Doris Höninger, on September 29th, 2020, 12:51 pm
I am looking for pans that have a non-stick coating made of pure PTFE without additives such as nanoparticles?
Are these still available for sale?
Thanks in advance and
We have no information on this. Unfortunately, consumers cannot tell whether nanomaterials have been used in the product, as these do not have to be labeled. However, many manufacturers advertise with "nano". Check with the manufacturer before buying a pan.
The Woodrow Wilson Center offers the only online directory of nanotech-based consumer products to date (in English only): www.nanotechproject.org/inventories/consumer/ However, it is not complete and is only updated every four to five months.
Further information on nanotechnologies and where they are used can be found here: https://www.vzbv.de/sites/default/files/mediapics/nano_broschuere.pdf
Kerstin B., on September 6th, 2020, 10:48 am
My husband seared food quite heavily in our coated (blue) pan. The bottom of the pan can no longer be cleaned properly, I have also carefully tried ceramic hob cleaners. But I managed to do it so that you can still work with the pan. Since then, however, the pan has not been cleaned properly, only after soaking it for a long time (e.g. with scrambled eggs).
From the description on this page I have to assume that the coating on the pan is "broken".
Is that correct?
Apparently the pan's coating was attacked in such a way that it has lost its non-stick properties. If you want to continue using the pan, that is entirely possible. Presumably, however, have to live with these difficulties in cleaning.
Therefore, we would tend to replace the pan.
Lisa, on August 22nd, 2020, 11:50 pm
I would like to buy a good, long-lasting pan that is as versatile and suitable for everyday use (i.e. preparation of various foods) and of course should be harmless to health. I exclude Teflon and aluminum after reading the comments / answers. Can you recommend a pan for me?
There is no such thing as the one perfect pan for all purposes. Which pan is right for you depends, among other things, on which hob you are working on and which dishes you want to prepare. Almost every pan is equally suitable for gas stoves. You can also use models that are not completely flat or only have a thin base on a gas stove. On simple electric hotplates or ceramic hobs, the bottom of the pan should be as flat as possible so that the bottom sits well and the temperature is distributed as evenly as possible. The cookware for induction cookers must have ferromagnetic properties, which means that it must be magnetic so that food can be prepared. This includes, for example, cookware made of enamelled steel, but also most modern cast iron or stainless steel goods (or the aluminum dishes you have already excluded) that have a magnetic core in the bottom of the pot. Cookware suitable for induction can be recognized by its magnetic properties, the designation "Suitable for induction" and / or by the induction indicator, a wave-shaped symbol that imitates an induction loop.
Pans made of stainless steel or cast iron are universally applicable and have a long service life, and they can also be used to sear them well. A coated pan is particularly suitable for a fried egg or gently cooked food that is to be prepared with little or no fat. In addition to the widely used Teflon-coated pans, there are also ceramic-coated pans that you can use if Teflon is not acceptable to you. Enamelled pans can be used for a wide variety of dishes, but the mostly thinner bottom of the pan does not store heat as well as thicker bottoms. When frying in enamel, sufficient fat should be added and care should be taken to lower the temperature in good time to avoid burning.
Nadine, on August 17, 2020, 3:48 pm
Hello is TEFAL B3010772 EXTRA frying pan Ø 30 cm pan non-stick coated aluminum
We have no information as to whether the coating or the handle is suitable for the oven. It is best to ask the manufacturer directly.
Corinne, on August 12th, 2020, 2:09 pm
What about this frying pan: Stainless steel frying pan with mineral coating (2 layers of nano-sapphire coating).
Thank you very much
Manufacturers usually keep a secret about the type of coating. It is not possible for us to provide precise information on a possible hazard. However, it must always be remembered that it is a legal requirement to bring “only safe consumer products” onto the market.
Atussa Lauschke, on August 11th, 2020, 2:34 pm
Dear Sirs and Madames,
is Greblon C3 + toxic when buying a pan?
With best regards
The coating you mentioned contains Teflon. Therefore, what we have written above in our text applies.
Anonymous, on 08/10/2020, 11:55 am
Dear Sirs and Madames,
nice that you can ask something like this here, otherwise I don't know where to answer my questions about the stainless steel pan:
1st question: If I heat a stainless steel pan too hot a) with contents b) without contents. So in such a way that smoke develops. Do I have to throw away the pan afterwards? Can there be any toxins in the food from now on? (The floor has already deformed and is no longer smooth, otherwise it could still be used.)
2nd question: when (= how do you notice that it was too much?) Is a stainless steel pan generally overheated and then you have to throw it away to avoid toxins in the food.
3rd question: Does it damage the pan if you use it as a saucepan, i.e. also boil it with water?
It depends on whether your stainless steel pan is coated or not. We'll assume you have an uncoated pan.
To 1: If the pan and its contents are heated too high, nothing happens to the pan at first because the food in it burns first. If you leave the pan on the plate for a longer time, the leftover food will burn into the material at some point. Then the pan is usually only to be thrown away and you can no longer get it really clean.
If the pan is heated too long without its contents, it will eventually start glowing and deform. That doesn't bother the pan at first, and with stainless steel, no substances later migrate into the food. However, if the bottom of the pan is deformed, the pan is no longer resting properly on the hob. Depending on the pan, the heat transfer no longer works properly or it can lead to hot spots, which has a negative effect on the food and wastes energy. Such pans also tilt easily. If the bottom of the pan is deformed, we would therefore recommend buying a new pan.
to 2. Stainless steel pans without coating are very heat-stable, so that overheating is usually not a problem either. In that case, just let it cool down slowly. Any smoke development can usually be traced back to oil residues.
To 3. You can also cook with water in pans without any problems.
Bernd, on 07/28/2020, 11:02 am
Hello, you write quite often and understandably that coated pans should not be heated "dry".
For many years now, however, one has been told not to use a lot of oil, which in the end means just a few drops under the food to be fried. However, this means that large parts of the pan may not be covered and will therefore be heated "dry" during the entire roasting process.
Should you go back to covering the entire bottom of the pan with a sufficiently thick layer of oil?
Thank you in advance.
Coated pans allow frying without fat. But if you still use little fat, this protects the non-stick coating and supports the taste. A little oil can be spread very easily in the pan with a brush. In the case of steaks, the meat can also be brushed with oil before frying. Then the meat can be fried without adding any additional fat.
It would be best if you put the food in the pan at medium temperatures and do not fry it hotter than 180 ° C. Then nothing happens to the pan, even in the dry areas.
Regina Borho, on June 21, 2020, 9:44 pm
I bought a pan with a diamond non-stick coating on an aluminum core. It is important to me that no harmful substances get into the food. I haven't found any information about this coating yet
What do you make of it?
A diamond coating is usually very hard and resistant. Each manufacturer has its own individually developed coating. More detailed information on the composition is usually not disclosed. We assume that if you use the pan properly, you can safely use it.
As with all coated pans, it is important not to heat them too high when empty, as the high temperatures can damage the coating.
Ruti, on June 18, 2020, 6:48 am
Can I use PTFE Spray / Teflon Sprsy to repair scratched pans?
We do not assume that Teflon sprays are suitable for repairing pans. You will probably not find any indication of food grade in the application description. The manufacturer can certainly tell you more details.
Anne Maier, on June 16, 2020, 8:42 am
Is this household myth actually true? "Scratched pans are carcinogenic." My grandma always said that and somehow I would like to find scientifically founded statements about it - and show her :) So that she is no longer so afraid.
Many many thanks!
According to the Federal Institute for Risk Assessment, it is harmless to eat the smallest particles of the coating from scratched pans. They are excreted undigested. https://www.bfr.bund.de/cm/343/ausgewaehlte-fragen-und- Answer- zu-geschirr-mit-antihaftbeschichtung-aus-ptfe-fuer-das-braten-kochen-und-backen.pdf
Tom, on May 26th, 2020, 1:32 pm
I have bought a new pan with a so-called "adamant" coating (with silicon carbide particles) and am now wondering whether this could pose a potential health hazard or which substances (for example nano-particles?) are used?
Thank you in advance for the answer!
According to the manufacturer, this coating should be as hard as a diamond coating. Unfortunately, we cannot find any further information on what this coating still consists of. Manufacturers do not disclose such information because of their competitive advantages.
Therefore, we cannot tell you anything more specific about this coating. We assume that you can use the pan without hesitation.
Unfortunately, we cannot find any information about whether and how long these pans can be heated dry. We would therefore advise you not to heat this pan (like all other coated pans) dry for too long, so that the coating is not destroyed and no harmful substances can escape.
Johanna Probst, on March 28th, 2020, 02:23 am
Manufacturers of cast iron pans always advertise that the pans have a natural and harmless non-stick coating due to the baking process. But heating oils so much is harmful. Isn't there then the formation of acrylamides or other pollutants? From a chemical point of view, what happens during baking?
Thanks and best regards!
When baking iron pans, the oil used is heated to a very high temperature. The fatty acids are broken down by the high heating above the oil's smoke point.This creates two fatty acid residues, one of which has a reactive double bond (a so-called alkene). This in turn can react with other double bonds, which leads to much longer and more stable reaction products. Oxygen from the air and carbon from the iron intensify this reaction, so that in the end what is known as a patina occurs, which has good non-stick properties.
Westermann, on March 25th, 2020, 4:48 pm
Hello and the following question:
I always left the oven trays in my oven when it was heated. Didn't think anything about it ... However, the last few times I noticed that the coating was peeling off and maybe even parts of it went up in smoke. Of course I don't use these sheets anymore. How toxic could that have been? Especially since I can't say exactly where the smoke came from. Whether through the small cores of the bread rolls on the bottom or through the coating that has melted away.
Remote diagnosis is difficult here. For an acute health hazard, however, a longer exposure would have to take place.
We assume that you do not use the oven every day. In addition, you have only occasionally noticed smoke, which does not necessarily come from the coating. We therefore do not assume any direct damage to health.
Schmugy, on March 6th, 2020, 10:09 pm
Hello, we would like to buy a bread maker. The containers are either coated with Teflon or with ceramic. The former is out of the question, we are not sure about the latter. How dangerous is a ceramic coating? Are there also BBA that are harmless to health? Thank you very much!
Pure ceramic coatings are usually very scratch-resistant and temperature-resistant. They are not yet aware of any health hazards. In some cases, plastic-based coatings (e.g. Teflon) are mixed with ceramic particles in order to make this coating more stable. Therefore, you should find out beforehand exactly how the coating is composed.
BlackShadow, on February 22nd, 2020, 8:05 pm
In the interests of sustainability, the pan should not be thrown away, it should be coated with a new coating. The result is overwhelming. My Fissler pan is better than when it was new!
Ulrich Heinersdorff, on February 20, 2020, 2:25 pm
Dear Sir or Madam,
Since my last post is now neither published nor answered in terms of content, I did a little research myself.
On the website
https://www.internetchemie.info/news/2010/aug10/recycling-von-teflon.php you can find the following statement: "There is no industrial recycling for fluoropolymers anywhere in the world. This problem is becoming more and more explosive Incineration, which is common today, releases highly toxic, environmentally harmful vapors that also damage the incineration plants. And landfilling of contaminated sites is prohibited in future due to European Union legislation. Waste containing persistent organic pollutants - such as fluoropolymers - must be recycled or disposed of, that the pollutants are destroyed or irreversibly converted into non-harmful substances. " This seems to be unknown to most of the users of these pans, and obviously to you too. I think this information could well be a little more disseminated.
The Federal Environment Agency says: At the high process temperatures in the aluminum melt, sometimes over 1000 ° C, Teflon is decomposed into CO2 and HF. In some systems, an additional thermal post-combustion is used to reduce the exhaust gas load with organic substances. HF is then reduced by injecting sorbents into the exhaust gas flow so that the TA Luft values are complied with. The TA Luft (Technical Instructions for Keeping the Air Clean) contains general emission requirements for certain air pollutants. Additional note: There are certain types of ovens that can only handle clean scrap. The operators of these systems then do not accept Teflon pans. All others usually have to inject sorbents into the exhaust gas flow in order to reduce HF.
Ulrich Heinersdorff, on February 11th, 2020, 11:24 am
Teflon pans may obviously be disposed of as recyclable material or scrap metal in accordance with the previous regulations. However, it is a mystery to me how the Teflon can be separated from the metal without harming the environment. Scrap metal is usually melted down, in which case the harmful vapors would then have to be created with Teflon pans. Since these pans are widespread and only have a "lifespan" of about 5 years with constant use, they should be described as extremely harmful to the environment. Appropriate technology could perhaps avoid the harmful fumes; With normal metal shot, this technique is certainly not used at the moment. Have I made a mistake or overlooked something in this line of argument?
As we, as food experts, are only marginally concerned with the topic, our environmental department has taken on this and made a request to the Federal Environment Agency.
As soon as we have feedback, we will let you know.
Christine Breidenbach, on February 6th, 2020, 1:28 pm
Hello, we love our Amt cast aluminum pans. Are they harmless to health?
If you follow the manufacturer's instructions for treatment, coated pans are harmless, especially from brand manufacturers. As described in the info text, it is time to replace the pan when the coating begins to peel off or the pan becomes increasingly scratched.
Gisa Berg, on January 27th, 2020, 1:48 pm
For years I used a Fissler pan almost every day, even when the coating (not even gedsund) was off for a long time (thought it was stainless steel).
Only today did I realize that there was pan aluminum in every dish. What are the exact effects? Therapies ??
Aluminum is soluble under the influence of acids, alkalis or salt. For this reason, packaging and containers for food such as beverage cans, yoghurt cup lids or pans are coated. Indeed, if the coating on your pan was already worn out, there is a possibility that you have ingested aluminum ions.
Aluminum can damage the nervous system, fertility and bone development. It also disrupts the balance of trace elements such as magnesium and iron in the body. It takes their position in enzymes, for example, and can thus cause a disruption in signal transmission. It is also suspected to be involved in the development of breast cancer and Alzheimer's disease, but a causal relationship has not yet been proven.
You can find more information about aluminum on our homepage.
You can also get information on the subject from the Federal Institute for Risk Assessment.
If you have concerns and want to have it checked whether your body is contaminated with aluminum, an environmental doctor who deals specifically with this topic would be the right contact.
But there are also coated stainless steel pans. The difference can usually be seen quite easily by the weight of the pans, as aluminum is lighter than stainless steel. The best thing to do is to ask the manufacturer what material they used for your pan if you are unsure.
Christian H., on January 20th, 2020, 7:18 pm
We have a Lotus cast iron pan with a titanium non-stick coating. Is there also plastic applied technically? The pan cannot be scratched (like with Teflon pans, where you can see that something is crumbling off). Do I have to be careful with my pan with overheating and dangerous vapors and such?
Thanks and best regards
Unfortunately, we cannot give a general answer to your question because every manufacturer creates its own non-stick coatings.
In principle, coated pans should not be heated dry for too long so that the coating does not suffer. Toxic vapors cannot be generated if Teflon (PTFE) was not used during manufacture. If you cannot find any information about this on the packaging of your pan, it is best to ask the manufacturer directly.
Ini, on January 2nd, 2020, 10:46 pm
Hello, I would like to know what exactly the Sensored surface of Fissler pans is. Does this coating contain Teflon or other questionable substances?
I read in forums that the coating should rub off. Is it harmful to your health? Are there any objective studies?
Unfortunately, we do not have any more detailed information about the composition of the coating on these pans. Even when we asked the company, we did not receive any more detailed information due to the trade secret. We can therefore only forward the answer from Fissler to you. At least the question about staining is explained by this:
"Our SensoRed® sealing is completely harmless to health. For the production of the non-stick sealing, only raw materials are used that are recommended, tested and approved for direct food contact.
During the manufacture of the first generation of SensoRed® pans, there was a discoloration of the seal in individual cases. Since our SensoRed® is guaranteed to be PFOA-free, the sealing does not cause any harm to the consumer. This has been fixed. The following generations will no longer rub off. "
Nina, on December 6th, 2019, 12:44 pm
I cleaned my stainless steel frying pan with the rough side of a scouring pad. The pan now has scratches on the surface. Has the pan now become unusable as a result?
Can that be a health hazard in preparing food?
When do I notice that I should change a stainless steel frying pan?
Stainless steel pans have a virtually unlimited shelf life. The small scratches on the bottom of the pan are unproblematic from a health point of view. For example, meat may dissolve a little worse over time when seared. Therefore, pans should be cleaned as gently as possible.
Burned-on food can be boiled again with water and a little washing-up liquid before cleaning, e.g. on the stove, so that it dissolves more easily.
Jessica, on November 26th, 2019, 7:12 pm
Hello, what about a Greblon Ceramic non-stick coating? Is it harmful in any way?
Pure ceramic coatings, such as those from your named manufacturer but also from other suppliers, are usually very scratch-resistant and temperature-resistant. They are not yet aware of any health hazards.
In some cases, however, plastic-based coatings (such as Teflon) are mixed with ceramic particles in order to make this coating more stable. So it makes sense to find out more about the composition of the coating in each case.
Regardless of the manufacturer or type of coating, pans should be replaced when the coating is no longer in good order. The non-stick property is also lost.
André, on January 19th, 2020, 1:03 pm
Please inquire about ceramic coating and nanotechnology or the nanoparticles that can get into the body.
That sounds almost more scary than Teflon.
According to the manufacturer, nanotechnology is also used in some cases for non-stick coatings based on ceramics.
You must ask the manufacturer whether this applies to the respective cookware and roasting utensils.
Long-term scientific studies on the harmlessness of nanoparticles are still lacking. A certain skepticism about nanomaterials is therefore appropriate.
The legislation is currently concerned with regulating nanomaterials. Precautionary consumer protection must be guaranteed in the area of food and food contact materials.
The European Parliament demands on the subject:
- more research, in particular on the effectiveness and migration behavior not only of the pure chemicals, but also in the processed, actually used material / object
- to allow the use of nanomaterials for all food contact materials only after express approval (approval obligation so far only for plastics)
- A labeling requirement for intentionally used nanomaterials in food contact materials and articles.
Angela Wagner, on November 22nd, 2019, 8:08 am
We have a cast aluminum pan Nanodur from WMF. Is a cast aluminum pan harmful?
You can use coated cast aluminum pans without hesitation. Pay attention to the correct handling - do not overheat the pan and do not scratch the coating. If this is the case, we recommend an exchange.
Claaßen, Monika, on November 11th, 2019, 12:20 pm
I did not boil my Stoneline pan before using it for the first time, just rinsed it. And now?
Do I have to worry about our health?
There are different pans from the brand "Stoneline". For all models, however, the recommendation on the homepage is "... to be washed thoroughly with a little water and a mild detergent."
So you don't need to worry.
Jan Müller, on October 18, 2019, 12:06 pm
We have a cast iron pan without any additional coating, which - as is usual with these pans - when used as intended, develops a heat-resistant "non-stick layer" through polymerized fats. Is this naturally created "non-stick layer" in food preparation in any way questionable for small children?
You can use cast iron pans without hesitation, even for preparing meals for children.
Frederik Feulner, on August 22nd, 2019, 4:10 am
I had bought a Teflon pan from a large Swedish furniture store; I was told beforehand that it was completely harmless. During use, the pan was briefly left empty on the stove and suddenly all my birds in the kitchen were gassed by the escaping and they died of their blood in their lungs. The boy next door vomited all weekend and had to go to the hospital for observation. Neither the fire brigade nor the emergency doctor knew anything about the subject of "Teflon fever" - IKEA, on the other hand, said that "everything is well known" and "completely harmless" in the same breath. Instead of compensation and clarification, I only got cooking tips ...
The US-IKEA homepage, on the other hand, clearly indicates this danger. And even after my case became known, there doesn't seem to be any internal communication at IKEA. Just pathetic the store.
This is really bad what happened to you and we are very sorry. That it can lead to Teflon fever, we have in the forum post Headache and fever due to overheated Teflon pan? described. Due to your case, we have now also added this note in this article at the top of the text.
Fritz K, on July 1st, 2019, 10:49 am
How should a Telfon coated pan be disposed of? Scrap metal, household waste, hazardous waste?
According to the waste management company in Munich, old pans and Teflon pans belong to scrap metal. They should therefore be taken to the respective collection point for scrap metal.
M. Schmidt, on April 29th, 2019, 9:13 am
On our (expensive) ceramic pan, the ceramic coating has peeled off in some places - probably due to frying with too little fat in the pan or scratching. Can you still use them?
Regardless of the manufacturer or type of coating, pans should be replaced when the coating is no longer in good order. The non-stick property is also lost.
Hans Schmidt, on April 10th, 2019, 8:23 pm
They write that a hot coated pan should not be rinsed with cold water, as the temperature difference is detrimental to the coating. For the preparation of frozen ready meals in the pan, the instructions are usually to pour the contents of the packaging from the refrigerator directly into the heated, oiled pan. That would have to be extremely damaging for the coating, since the temperature difference is even greater than with tap water. Is it safe to heat frozen dishes in a coated pan?
Heating a frozen meal in a coated pan is no problem if you follow the preparation instructions on the packaging. As a rule, it is stated either to put the dish in the pan together with oil and then to heat it, or to heat the pan and add the dish together with a little water. With either method, the pan is not exposed to a large shock-like temperature difference, so that it is not damaged.
The quality of coated pans varies greatly. If you want to know exactly, we recommend that you ask the manufacturer of your pan.
Petra Schneider, on April 8th, 2019, 11:12 am
Can I freeze dishes in a teflon pot?
We don't recommend that. For freezing, materials should always be used that have been designed and tested for this purpose. The manufacturer's safety check is carried out on pots for high temperatures, not for low ones. On the other hand, food should be frozen as far as possible in the absence of air in order to keep crystal formation to a minimum. Freezer bags are suitable for this, in which the air is squeezed out as much as possible before sealing.Freezer jars should be filled almost to the brim, and here, too, let the air escape as far as possible by closing the lid, lifting it off again at a corner and then closing it again.
Petra Schneider, on April 9th, 2019, 4:22 pm
Thank you for the information.
Andrea Rölli, on April 6th, 2019, 12:41 pm
Hello, I heated up a pan and then filled it with boiling water. The pan was overheated and now has gray-black spots on the bottom of the pan.
It's a normal pan for cooking pasta, quite old, but always in good shape so far. INOX / stainless steel is written on the bottom of the pan. Unfortunately, I don't have any further information about the material.
Would you keep using this pan? Do you have any idea what exactly happened to the material that created these points?
We cannot judge how the points were created. There may be residues in the pan that have burned in from the high dry heat. If the points cannot be removed by scrubbing, we recommend that you ask the manufacturer whether you can continue to use the pan.
Verena M., on February 22nd, 2019, 12:43 pm
I have a Stonline pan that has scratched the coating from very long use. Should it be replaced?
Regardless of the manufacturer or type of coating, pans should be replaced when the coating is no longer in good order. In addition, if you have been using the pan for a long time, a replacement seems appropriate.
Simone, on January 19th, 2019, 5:34 pm
I bought a pan suitable for induction with a so-called granitium coating. Now I see that the pan is made of aluminum. AL is supposed to be a health concern. Is this the case despite the coating or only if it comes off after years and the aluminum comes out underneath? Thanks in advance for your opinion.
The coating prevents the aluminum from coming into contact with the food. We only recommend replacing the pan if it should come loose.
Abdullah Özüberk, on January 6th, 2019, 10:54 pm
My grill has all the coating off, so there is no coating at all. Will it be harmful if I keep using the grill?
We don't know the material your grill is made of. Depending on the material, it is quite possible that the grill should no longer be used. Please ask the manufacturer which material I am talking about. Only then can we answer you.
Lisa Weninger, on October 31, 2018, 4:50 pm
You write you have to inquire exactly with the manufacturer. There is no manufacturer who can tell you the exact ingredients. A German company lies that the beams bend, once Teflon would be in it, then again it does not contain Teflon. All this scam with PFOA free and what about PFTE ??? This is very important, especially for people with allergies. L.W.
judge heidrun, on February 17th, 2020, 6:29 pm
BELIEVE THE MANUFACTURERS ?????
THEY WANT TO SELL THEIR GOODS
EVERYTHING IS TALKED NICE
Our recommendation to ask the manufacturer always related to material or usage instructions. We see that as uncritical. There is a manufacturer-independent statement on the safety of PTFE coatings
Federal Institute for Risk Assessment.
Simone Sailer, on October 20, 2018, 6:23 pm
Why are there always small holes in the Teflon pan, even though I only clean with washing-up liquid and use a plastic spatula?
Thank you for your response!!!
As already answered in another comment, if the pan is heated too dry, bubbles can initially appear, which then show up as holes after prolonged use, or if the temperature difference is too sudden (hot pan rinsed with cold water). Any particles of the coating that may have been absorbed are excreted undigested. Nevertheless, we would advise you to buy a new pan.
The non-stick property is also lost, so that the pan no longer fulfills its purpose.
It is more often recommended to rub the pan with a few drops of oil every now and then after washing it to prevent coating damage. This should increase the service life.
Tobias Stratemeier, on October 13th, 2018, 8:46 am
I have a cast iron pot that I use to bake bread. To do this, I put it in the oven at 250 ° C with the lid closed and preheat it.
When I take it out again and the lid to put the dough in, heavy smoke comes towards me. Is this harmful to your health? Is the bread then also harmful to health?
I burned the cast iron pot with Mazola germ oil before using it for the first time. Later again with coconut oil.
Thank you for your response
Unfortunately, we cannot answer your question specifically, as it is not clear whether it is raw cast iron or an enamel-coated pot.
Coated cast-iron pots should not be heated to high dryness as this can destroy the coating.
With uncoated cast iron pots these temperatures do not harm. Smoke development during preheating is atypical for this material.
In this case, it could possibly be leftover food or oils from previous preparations that burn at 250 ° C and cause the smoke.
Acrid, irritating smoke should be avoided as it is harmful to health.
If smoke continues to appear despite thorough cleaning of the pot, we recommend checking with the manufacturer.
Tom Hofmann, on August 6th, 2017, 5:55 pm
..... PFOA coated pan ......
I read that in a health magazine. It can worsen blood values ...
Now I just don't know what a PFOA coated pan is. is it that was commonly called "Teflon" and what is discussed here in the article?
Lately I've been seeing "Ceramic Coating" at my catering discounters every now and then. I bought one from Norma and it's really great and definitely scratch-resistant. Can I regard this technology as "harmless"?
PFOA is perfluorooctanoic acid. It belongs to the so-called perfluorinated carboxylic acids and is often used as an emulsifier in the manufacture of, for example, Teflon.
Perfluorinated chemicals (PFC) are also used in many other areas, such as water-repellent coatings in textiles, but also for the production of water- and fat-repellent coatings that are used in food packaging (e.g. baking paper, pizza boxes, popcorn packaging).
PFOA are extremely durable and can be detected everywhere in the environment. They accumulate in the food chain. That is why they remain in the human organism for a long time after ingestion. Liver-toxic, carcinogenic and reproductive properties have been demonstrated in animal experiments.
The Federal Institute for Risk Assessment (BfR) dealt with the question of a health hazard from PFOA. Apparently, the substance from packaging and thus possibly also from cookware can migrate into the food. The BfR does not currently see a current risk in the total amounts ingested, but in the long term the BfR is of the opinion that perfluorooctanoic acid should not be tolerated in food.
For this reason, among other things, the substance group was included in the candidate list of substances of very high concern according to REACH (EU chemicals regulation) in 2013. In June 2017, the EU Commission concluded a restriction procedure against PFOA and its precursors. According to this, PFOA may no longer be manufactured and placed on the market from July 4, 2020. There are exemptions for, for example, occupational safety textiles and fire extinguishing foam.
Overall, there are now many different non-stick coatings. Pure ceramic coatings are usually very scratch-resistant and temperature-resistant. They are not yet aware of any health hazards. In some cases, however, plastic-based coatings (such as Teflon) are mixed with ceramic particles in order to make this coating more stable. So you always have to inquire about the exact composition of the coating.
Julia, on July 29th, 2017, 3:52 pm
Dear editors, I accidentally unintentionally heated a coated pan (aluminum) without any food for a few minutes. The pan was closed with a lid and there was a lot of smoke. I brought the pan into the garden and only opened it there. Now I am wondering whether the pan can still be used or should it be disposed of for health reasons?
You reacted well by first opening the pan lid outside. We also advise you to inquire with the manufacturer whether the pan can still be used. He knows best about the materials used.
And when in doubt, buying a new pan is the better choice.
Doris Höninger, on 07/27/2017, 1:27 AM
I overheated my empty coated pan and it started to smoke.
The coating looks unchanged, can I continue to use the pan?
Since we do not know the exact composition of the coating, it would be best to contact the manufacturer. He knows best how the material behaves when it has been heated too high. If you don't get an answer, we would rather replace the pan.
Jo, on May 28th, 2017, 10:01 pm
Dear editorial staff.
I made a tiny scratch on a Teflon layer of a Campingas grill with a wire brush. Is the whole grill plate "broken" now?
No. You can still use the grill plate. Do not use hard objects when cleaning. A wire brush is not suitable for this.
If you find that the coating is peeling off around the scratch, you should consider replacing the grill plate.
Silke, on December 22nd, 2016, 6:41 pm
I have just heated oil in my new, coated pan for tempura (no smoke or anything like that, it couldn't have been too hot? When I put my hand over it, it seemed "normal" warm for frying, colder than I usually do in other pans fry). As a result, however, the smell developed so strongly that I would not want to eat any food prepared there.
Is this odor development normal? Allegedly, according to the manufacturer, the pan should withstand temperatures of up to 260 °, I shouldn't have reached that ?!
The pan was rinsed once after buying it.
Thanks if someone can answer me.
Some manufacturers recommend not only washing out new pans before using them for the first time, but also boiling them with water to remove any dirt and production residues. Perhaps you still have the outer packaging of the pan with an instruction manual or other user instructions.
If the off-smell persists despite boiling, we recommend that you complain about the pan.
Anita Hauser, on December 12th, 2016, 6:19 pm
I also have a question: Do you know LGA tested Quality and can you trust such quality testers?
I saw an eco ceramic coated pan with such a seal in the current Aldi brochure http://prospekt-angebote.net/aldi-nord-prospekt-aktuell-woche-50-2016-angebote-ab-12-12-bis-17 -12 / 9 /
The LGA tested quality certificate is a test mark issued by TÜV Rheinland AG (formerly: LandesGewerbeAnstalt).
On behalf of the manufacturer, the TÜV checks the products for their marketability, safety and whether all legal requirements are met. What exactly was checked is written on the right side of the seal. As a consumer, you should therefore look closely at this. If you want to open the QR code with your mobile phone, you can call up further information.
The criteria for awarding the label are co-developed by independent bodies. There are regular and comprehensive independent controls. If a manufacturer violates specified criteria, sanctions are imposed on him.
As a consumer, you only get basic information about the label, individual criteria cannot be viewed.
Sven mitschke, on May 14th, 2016, 5:50 pm
Hello, a question, I rinsed my hot pan with cold water and now there are bubbles all over the pan. Can you get it back or is it rubbish?
The formation of bubbles can result from excessive dry heating of the pan or from excessive sudden temperature differences, as in your case. The vesicles can flake off with further use and get into the food. These particles are excreted undigested. Nevertheless, we would advise you to buy a new pan.
The non-stick property is also lost, so that the pan no longer fulfills its purpose.
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