Non stick pans have a bad rep among the restaurant chef crowd, not unlike measuring by volume with teaspoons and cups. Slow heat conductors, they say. Not durable! Weak! Cast iron or bust! Maybe the overall “fragility” of the non stick pan is ill-suited for the rigorous and high-heat cooking at restaurants, but at home where things are wayyy more chill, it’s a flippin’ godsend.
But pros do have legitimate causes of hesitation. If you’re worried about the other bad rap that non stick cookware gets, know that non stick pans made after 2013 are made without polytetrafluoroethylene (PTFE) and perfluorooctanoic acid (PFOA), also known as C8. While these were some of the main chemicals that created the shiny, super-slick nonstick coating, they’re also potentially carcinogenic if exposed in high amounts. Still, it’s best to err on the side of caution and make sure the labels say they’re PTFE- and PFOA-free. And using high heat on a non stick pan is a one-way ticket to ruining it—always stick to medium heat to ensure your eggs don’t burn.
from Food52 https://ift.tt/WrXx8SQ
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