The topic of unwanted chemicals in our food and water has dominated conversations in recent months. While non-stick pans are a common enemy in these discussions, their dangers are not always exactly what they are made out to be.
PFAS, dubbed "forever chemicals", are synthetic substances which can pose health risks after long-term exposure. Non-stick pans often have a plastic coating, which can be made from Teflon or PTFE, which is a type of PFAS.
Although, PFAS alternatives such as PEEK exist, some pans with PEEK coatings may also contain PTFE, meaning they may not be entirely PFAS free.
Last year saw local media outlets reporting on consumers ditching their non-adhesive pans for what they deemed to be safer option. However, this does not always have to be the solution to achieve a safer cooking experience, according to consumer rights organisation Test Achats.
In an online guide, Test Achats highlights that in practice, any non-stick pans sold since 2020 should be safe due to EU restrictions. Moreover, none of the "current generation" of Teflon pans tested by the organisation leached chemicals into the food prepared in them.
However, if the non-stick coating in a pan is heated to a high temperature of 230°C, damaged, or has been worn out over time, there is a risk of contamination.
The Belgian consumer organisation advises non-stick pans to be replaced at the sight of any damage ensure they remain safe to use.
While other options such as cast iron pans or ceramic pans can serve as safe alternatives, there are practical steps you can take if you aren't ready to throw out your non-adhesive pan.
Test Achats advises consumers to avoid heating empty pans, to use pan covers when stacking them in a cupboard, and avoid using metal utensils on the pan. The organisation recommends washing pans by hand, and rubbing oil on the pan after washing for the first time.
