Think of your morning dosa sliding perfectly off the tawa, or an omelette or fluffy pancakes flipping without breaking apart. Chances are, a non-stick pan made it possible. Non-stick cookware has become a staple in Indian kitchens because it requires less oil, makes cooking faster, and saves precious scrubbing time. And yes, it definitely is much cheaper than it used to be even 10 years ago, and you can easily get everything from non-stick waffle makers to paniyaram pans to make life easier and your food more hyper-local. But lately, non-stick pans have acquired a controversial reputation. Words like "toxic chemicals", " FAS", "FOA" and even "cancer risk" dominate WhatsApp forwards and YouTube discussions.
For many, this has led to confusion: are non-stick pans really harmful, or are we just misusing them? Here's the truth: non-stick pans are not the enemy of your health-conscious lives. They can be used safely if you understand how they work, what their limitations are, and how to handle them properly. Don't believe us? Read on to understand more.
What Makes A Pan "Non-Stick"?
Most non-stick cookware is coated with Polytetrafluoroethylene (PTFE), better known by the brand name Teflon. This material gives cookware its smooth, slippery surface, ensuring food doesn't stick.
Historically, another chemical, Perfluorooctanoic Acid (PFOA), was used in the manufacturing process. PFOA belongs to the larger family of PFAS (Per- and polyfluoroalkyl substances), which are persistent in the environment and linked to potential health risks, including hormonal disruption and liver problems. This has been highlighted by many studies, including one published in Environmental Science and Pollution Research International in 2017.
The good news? Since 2013, PFOA has been phased out of most cookware production worldwide. Today, most branded pans sold in India are labelled PFOA-free. The main concern now is not PFOA ingestion but how PTFE-based pans are used in our kitchens.
What The ICMR-NIN Guidelines Say
The Indian Council of Medical Research (ICMR) and the National Institute of Nutrition (NIN) highlighted non-stick cookware safety in their 2024 Dietary Guidelines for Indians. And no, they didn't say you can't or shouldn't use them at all. They cautioned that overheating Teflon-coated pans, especially when left empty on a flame, can release toxic fumes.
These fumes may cause flu-like symptoms, sometimes called polymer fume fever. Although not life-threatening for most, they can irritate the lungs and are especially risky in unventilated kitchens. Now this is a health risk especially for Indians who mostly do cook food on high heat, like heating the oil before adding tadka, and yes, even ventilation through the use of exhaust fans or chimneys is a problem in most homes.
And yet, this is not per se a problem that non-stick cookware poses, is it? Agencies like the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), however, maintain that non-stick pans are safe for normal home cooking when used correctly. And Indian authorities agree, showing that, once again, improper use is at fault and not non-stick cookware in itself.
Cooking on non-sticks require minimal oil and effort, which is great for health
Photo Credit: Pexels
The Benefits: Why Non-Stick Is So Popular
The fact is, a large portion of the Indian population continues to rely on non-stick cookware. Like everything in the world, this comes with both pros and cons. So, before your decisions are swayed by social media influencers crying wolf over non-stick cookware use, here are some benefits to remember:
Less Oil, Fewer Calories
Indian dishes often call for frying. Non-stick cookware reduces oil use, which supports weight management and heart health.
Convenience
Whether you're a beginner or an expert cook, non-stick pans reduce sticking and burning, making daily cooking less stressful.
Easier Cleaning
With food residues less likely to stick, washing up is faster, saving time in busy households.
The Risks: Where Things Can Go Wrong
Now that we know the good, let's also take stock of the bad and understand exactly what the actual health risks of using non-stick cookware are. While non-stick pans themselves aren't "toxic" when used as intended, problems arise in three situations:
- Overheating: PTFE coatings begin to break down at around 260 degrees Celsius (500 degrees Fahrenheit). At such high heat, the coating may emit fumes that cause short-term flu-like symptoms. This typically happens if you preheat an empty pan (just being a little organised can help avoid this one) or use it on a very high flame (which you shouldn't because it's not an oven, is it?).
- Damaged Coating: Scratches, peeling, or flaking expose the base metal. Ingesting small flakes isn't considered highly toxic, but it's a clear signal that the pan's lifespan is over.
- Improper Use: Using metal spatulas, abrasive scrubbers, or running the pan through dishwashers accelerates damage, making it unsafe more quickly.
Once damaged, it is not safe to use non-stick pans
Photo Credit: Pexels
The Ugly: Long-Term Concerns About Non-Stick Cookware
The global worry about non-stick cookware use is less about cooking fumes and more about the environmental persistence of PFAS. These chemicals don't break down easily and can accumulate in water, soil, and even our bodies.
Long-term exposure, especially in industrial settings, has been associated with higher cholesterol, liver enzyme changes, and potential cancer risks. However, for the average Indian family using a non-stick pan for daily meals, the evidence does not suggest significant long-term harm when used properly. This is good news in a way, but proper use is definitely the key factor here.
How To Use Non-Stick Pans Safely
So, clearly, you don't need to throw your non-stick pots and pans out. Instead, you can go through the following recommendations and learn how to use non-stick cookware properly.
- Cook on low to medium flame: Avoid high heat that accelerates PTFE breakdown.
- Never preheat empty pans: Always add water, oil, or food first.
- Use wooden, silicone, or plastic utensils: Prevents scratches and extends lifespan.
- Maintain ventilation: Use an exhaust fan or open a window while cooking.
- Replace old pans: If the coating peels or flakes, discard the pan.
- Clean gently: Soft sponges work best; avoid steel wool or harsh scrubbing.
Should You Switch To Alternatives?
If you want to not take a chance at all with your health and forego the convenience of non-stick cookware completely, there are some more options you can try. These cookware options are safer than non-stick pans, for sure, but they are also inconvenient to some degree. Alternatives you could go for include:
- Cast Iron: Durable, naturally adds iron to food, but requires seasoning and ample care. Cast iron cookware is also expensive and most Indians need to learn how to use and care for them from scratch.
- Stainless Steel: Good for high-heat cooking, but needs more oil to prevent sticking. Which means you might end up consuming more oil than you intended. You also need to be quite careful while using stainless steel utensils as carelessness could mean the pans and the food both burning, leading to more clean-up.
- Ceramic or Enamel-Coated Pans: These utensils are PFAS-free, though they may chip or wear faster. Plus, they don't come cheap and you have to care for them to make them last longer.
- Traditional Clay Or Stone Cookware: These are eco-friendly, enhance flavour, but require more care. In fact, clay or stone cookware need to be properly used just as much as cast iron ones. Plus, with clay, the risk of chipping, cracking and breakage also exist.
So, each option has pros and cons. Ultimately, safe use matters more than the material itself. Given this, we could come to the conclusion that non-stick pans have unfairly been painted as villains. The truth is more nuanced: they are safe, practical, and beneficial when used with care. The problems arise from misuse, like overheating, neglect, or poor maintenance. If you respect their limits, non-stick cookware can remain a helpful ally in your kitchen, not an enemy.
Disclaimer: This content including advice provides generic information only. It is in no way a substitute for a qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.
References
Sajid, M., Ilyas, M., Basheer, C., Tariq, M., Daud, M., Baig, N., & Shehzad, F. (2017). PTFE-coated non-stick cookware and toxicity concerns: a perspective. Environmental Science and Pollution Research International, 24(9), 7434-7441.
Indian Council of Medical Research - National Institute of Nutrition (ICMR-NIN). Dietary Guidelines for Indians (2024).
U.S. Food and Drug Administration (FDA). Per- and Polyfluoroalkyl Substances (PFAS).
Agency for Toxic Substances and Disease Registry (ATSDR), Centers for Disease Control and Prevention. PFAS and Your Health.
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