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2. Are nonstick pans safe? What to know. - AOL

   www.aol.com/lifestyle/nonstick-pans-safe-know...

   A 2022 study found that a scratched nonstick pan can leave behind microplastics and nanoplastics, leading to the release of potentially harmful chemicals into your food. Just like with PFAS ...

3. From plastic cutting boards to nonstick pans, these 5 kitchen ...

   www.aol.com/lifestyle/nonstick-pans-plastic...

   Kuiper points out that the Food and Drug Administration has previously said that there is no known research to demonstrate that PFAS authorized for use in nonstick cookware is actually a ...

4. Is Your Cookware Harmful to Your Health? - AOL

   www.aol.com/food-your-cookware-harmful-your...

   Most of us love nonstick cookware because you don't have to slather on butter and oil to keep food from sticking—saving you some calories—and it requires no scrubbing whatsoever so you're out ...

5. Non-stick surface - Wikipedia

   en.wikipedia.org/wiki/Non-stick_surface

   A 'non-stick surface' is engineered to reduce the ability of other materials to stick to it. Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon.

6. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Non-stick pans must not be overheated. The coating is stable at normal cooking temperatures, even at the smoke point of most oils. However, if a non-stick pan is heated while empty its temperature may quickly exceed 260 °C (500 °F), above which the non-stick coating may begin to deteriorate, changing color and losing its non-stick properties ...

7. Frying pan - Wikipedia

   en.wikipedia.org/wiki/Frying_pan

   The surface is not as tough as metal and the use of metal utensils (e.g. spatulas) can permanently mar the coating and degrade its non-stick property. For some cooking preparations a non-stick frying pan is inappropriate, especially for deglazing, where the residue of browning is to be incorporated in a later step such as a pan sauce. Since ...