Hannah explains why many people have concerns over nonstick pans’ safety and why those concerns are warrented.
Buy Our Winning Nonstick Skillet:
Buy Our Winning Cast Iron Skillet:
Buy Our Winning Carbon Steel Skillet:
Follow Hannah on Instagram:
Watch more Is it Bad?
Check out our What’s Eating Dan? series:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
32 Comments
Leave a Reply
You must be logged in to post a comment.
The crazy thing is that nonstick is older technology compared to stainless steel. I'm surprised they haven't been studied more
The movie "Dark Waters" tells the story of the guy who blew the whistle on Teflon. . . it was amazing to see how a corporation could just buy everyone off, including changing the law to increase 'safe' levels. Hard to trust any government organization or corporation saying something is safe. Though it could be toxic to eat off of cast iron or carbon steel or stainless steel, it seems rather unlikely. So I have switched to those. And yes, carbon steel is as wonderful as people say. Non stick, light, lasts forever.
Go cast iron.. a natural non stick and you also get beneficial iron in your food. 🙂
they swing ok, but cast iron hits harder..
Such an educational channel. Thank you.
Please add subtitles . Thanks !
I’d rather buy one pan that I never have to replace, than 100’s of pans that I have to constantly replace. Plus it’s really not that hard to make cast iron or carbon steel nonstick
3:00 No, cast iron is not naturally non stick, otherwise i wouldn't be looking for a non-pan. Cast Iron does not easily pass an egg test. I know because I have a cast iron pan.
Is it bad to eat steak everyday 😋
When (not if) the coating deteriorates where does it go? Just hope you it’s not going into your food and you are ingesting it. Cast iron all the way baby! Learn how to season and clean it will last forever. A cast iron pan will last generations.
PTFE = Carcinogen
Speak too fast to catch for none native English speakers.
If you have limited space in your kitchen, I'd take castiron or steel over the Teflon coated stuff. Over the years, I have had to replace too many of the nonstick to keep buying them now.
Watch the movie Dark Waters and toss those non stick pans out. Teflon is a cancer causing poison. If the pan says PFOA or PFAS free, they're not telling you that almost all new pans are not covered in the new name for teflon: Gen X, created by Chemours. https://www.youtube.com/watch?v=Tkkuil-U6qQ https://www.youtube.com/watch?v=RvAOuhyunhY
These pan companies are so deceptive, they know darn well that are sickening he public that uses these pans on a daily basis. The chemicals are called "forever chemicals" because they never break down in the environment OR your body. PFAS is in the blood of every american. Please listen to the stories of the people of West Virginia and North Carolina, who have dealt with PFOA and GEN X dumped by the tons into their drinking water.
The best pans are the ones our forefathers used AND they last forever: cast iron, glass or clay. Cast iron is the best!! Classic, cancer free. https://www.youtube.com/watch?v=sMBeyqjyvuM
I was really hoping you were going to use a bird in the cage as an experiment for off-gassing.
Wow, the industry's paying them good money to muddy up the clear fact that this is a toxic substance and has absolutely no business being in anyone's kitchen. ATC lost all credibility with me.
every non-stick i used degraded within a few years and lost the non-stick properties, even the ones specifically marketed as strong and durable. i stopped wasting money on them and bought a carbon steel.
Why use farenheit 😔, now i need to google it to convert it to celcius
371 Celsius
Vollrath stainless steel is the ooooooooooonly way to live!!!!!!!!!!!!!!!!!!! If its good enough for 80% of pro kitchens its good enough for me.
https://www.webstaurantstore.com/vollrath-69208-tribute-8-natural-finish-fry-pan/92269208.html
WELL.
https://www.yahoo.com/news/u-drinking-water-widely-contaminated-050229550.html
QUESTION: If non-stick skillets wear away over a period of time, is the coating that are sprayed on "painted" on leeching into the food you eat – little by little?
I was cooking an omelet on a teflon skillet when the African Grey parrot who was 20 feet away from the stove passed out. He fell right off of the perch, we opened up windows and he seemed to recover. All teflon went to the landfill, now I use cast iron or stainless and have plans to try a carbon steel wok.
70% pans sold are non-stick yeah sure they are… cause they last less than a year… people are rebuying them like crazy. Cast iron and carbon steel for me. I got one non stick left, i'm not done eating all the teflon off it yet
I appreciate the caveat about always adding some oil/fat to a non-stock pan. Can water be used instead? My question comes about because I happen to be watching some videos by low fat vegetarians who consistently advise using a moderate/medium heat non-stick pan and once the pan is hot adding a small amount of water before proceeding to “stir-fry” their vegetables. Leaving aside the merits/demerits of oil free cooking, is the practice these folks are advocating likely to put cooks at risk?
Matfer Bourgeat or Lodge Carbon Steel pans are legit, and you won’t have to replace them because there is no coating to chip, scratch, or flake off.
I know the answer. Yes all the way
are those stone effect gray pans any better?
According to Gordon Ramsay you only need three essential pieces of stovetop cookware a 2qt pot a double handle 5 qt pot and a nonstick frying pan. He said to buy the best that you can afford and take care of them and they should last you for years.
No where on any pan packaging have I seen this 600 degree warning! C’mon DuPont you are evil!
Why do teflon pans sell so well? … because they wear out. duh! 🤣🤣🤣
YES TEFLON IS BAD FOR YOU SIMPLE AS THAT! Plus it peals in time and now your eating that poison! go pure ceramic, cast iron or food grade stainless and BE SAFE!