I have a set of 3 Bra Premiere non-stick frying pans that I’ve used for a while. The coating on them says “Teflon Innovations without PFOA”. Recently I’ve noticed that on the most used pan, the 26cm one, the Teflon coating has started to peel off.

I know that Teflon coatings can release harmful fumes and chemicals if overheated, but what about if the coating is physically peeling? Is it still safe to cook with them? Or should I stop using especially the 26cm one? I don’t want to keep exposing my family to anything dangerous unknowingly. Any advice if these types of pans are still safe to cook with if the nonstick surface is peeling would be appreciated!

  • Bonehead@kbin.social
    24·
    1 year ago

    First of all, if you’re going to buy a fancy expensive non-stick pan, spend the money and buy non-metal utensils to use with it.

    Second, if you want to keep using metal utensils, buy anodized aluminum. It’s not perfectly non-stick, but it’s close and it can take a beating.

    • grue@lemmy.worldEnglish
      132·
      1 year ago

      First of all, if you’re going to buy a fancy expensive non-stick pan, spend the money and buy non-metal utensils to use with it. don’t.

      FTFY. Expensive non-stick has no practical benefit over cheap non-stick. They all wear out in the same amount of time regardless of price, so you might as well buy the cheap stuff so you don’t feel as bad when it’s time to throw it out.

      Otherwise, I’d prefer tri-ply stainless clad aluminum to anodized.

      • rishado@lemmy.world
        4·
        1 year ago

        In the pan itself sure, but there’s a lot of difference in the handle & weight between cheap and fancy though. All of my cheap ass nonsticks have had the plastic handles fall off before they start peeling

        • grue@lemmy.worldEnglish
          1·
          1 year ago

          Hmm… maybe go for something on the cheaper end of the scale but not the absolute cheapest, then. Stuff from T-fal/Tefal (which is the company that invented nonstick cookware, by the way) has been cheap but decent in my experience.

    • ironeagl@sh.itjust.works
      71·
      1 year ago

      Anodized aluminum is porous, that’s how the dye stays attached. Also aluminum is not recommended for use with acidic foods. I would personally avoid it.

      • Bonehead@kbin.social
        112·
        1 year ago

        Aluminum is porous. Hard anodized aluminum is not. That’s the whole point of anodizing the aluminum, so that it creates a barrier that stops it from reacting with acids.

        • ironeagl@sh.itjust.works
          51·
          1 year ago

          The barrier to acids comes from oxidizing the surface, which anodizing does. But pores do not exist in bare aluminum, and hard anodize actually has the biggest pores! There is technically a sealer on the surface, but sticking it in hot water can sometimes release it, depending on what sealer was used. Here’s an article with more info: https://www.lightmetalage.com/news/industry-news/surface-finishing/introduction-to-anodizing-aluminum/

          • Bonehead@kbin.social
            31·
            1 year ago

            That’s for general anodizing, not hard anodizing for cookware. They aren’t going to use the same process for a chair that will never see water versus a pan designed to be immersed in water. Anodized cookware is fine to use with acids.

            • stevehobbes@lemmy.world
              2·
              1 year ago

              Nope. It’s exactly the same process - it’s just Type III not type II.

              The sealer is what makes it non porous. That sealer is usually teflon that wears off.

              • Bonehead@kbin.social
                11·
                1 year ago

                It’s exactly the same process - it’s just Type III not type II.

                It’s the exact same process, except that it isn’t. Hard anodized aluminum is not teflon.

            • ironeagl@sh.itjust.works
              21·
              1 year ago

              Can you give me an example? Calphalon for instance have “hard-anodized nonstick” but they’re still teflon. Anodizing is actually how teflon is usually made - the anodizing makes a porous surface that the teflon can stick to. So you’right that the sealer is different, it’s just teflon.

    • Aviandelight @mander.xyz
      21·
      1 year ago

      I have parrots so no telfon anything in my house. Bought two Green Pan ceramic skillets fairly cheap and they are still going strong a decade later. Definitely don’t use metal utensils in them.