How Dangerous Are Scratches on a Non-Stick Pan?

The first non-stick pan was created in 1954 and remains popular today. However, if you don’t know how to use a non-stick pan, you can make some harmful mistakes.

The inside of the non-stick pan is coated with a high molecular compound called polytetrafluoroethylene (PTFE).

A 2022 report from the non-profit organization Ecology Center showed that 79% of non-stick cooking pans and 20% of non-stick baking pans are coated with PTFE.

In a recent study, researchers found that just a small scratch on a non-stick pan can release about 9,100 plastic particles during cooking.

If the non-stick coating is damaged, about 2.3 million plastic and nano plastic particles can be released and have the potential to infiltrate food, causing harm to health.

Researcher Cheng Fang from Newcastle University stated that PTFE belongs to the group of per- and polyfluorinated substances (PFAS), a group of environmentally persistent chemicals that pollute soil, water, and accumulate in the bodies of living organisms.

Once millions of PFAS plastic particles are released, they will circulate in the ecosystem for a long time. This explains why they are often called “forever chemicals.”

Exposure to PFAS is associated with various health effects such as changes in metabolism, increased risk of overweight or obesity, and reduced immunity.

So, to avoid plastic particles from non-stick pans getting into food, chefs advise us to use soft, non-sharp cooking utensils to avoid scratching the non-stick surface.

Avoid using stainless steel spoons, use a pot brush to cook and clean. Especially, replace immediately if the non-stick cookware shows signs of scratches. Experts also recommend using non-stick pans for only 2 years. After that period, the non-stick coating on the pan surface is no longer guaranteed.

According to Popsci/Sciencealert.

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