The Top 10 Myths About Non-Stick Cookware
As with most other things in history that have been able to achieve an enviable level of commercial and popular success, the critics of Non Stick Cookware are quite vocal in raising their concerns about the perceived failures or shortcomings associated with the use of Non stick cookware. Let us examine in some detail some of the points that are deemed questionable as far as the use of non stick cookware is concerned.
- They Don’t Last Long: One of the biggest criticisms that non stick cookware faces is that they are not durable, wear off easily and in the long run are not an economical option. Whereas it is true that the earliest Non stick coatings were made with a large proportion of Polytetrafluoroethylene, which in fact is a very soft compound and did tend to peel off after a while in usage, it is a fact that the modern day non stick cookware uses high tech reinforcing agents that is far more evolved and that provides a far greater adhesive strength as well as great resistance to every day wear and tear. Many Non Stick pans these days are guaranteed lifelong and that to a large extent puts to rest the questionable durability of the product.
- Non stick coating is poisonous if ingested : Whatever the source of this myth, the fact is that most reputed manufacturers of non stick cookware, especially the ones that are non-teflon coated, meet completely the strict guidelines of the US FDA and are certified to be non harmful if accidentally ingested. To that end it is prudent to say that non stick coatings are not harmful to the human body, even if directly ingested.
- The weight of the Pan is immaterial as far as the longevity of the non stick coating is concerned: The weight of the non stick cookware has a direct correlation with its ability to distribute heat, and by implication, to the life of the coating. A pan or an utensil that is made with good quality stainless steel , aluminum or copper will distribute heat in a much better way avoiding hot spots, and thereby aiding uniform distribution of heat, which in turn will help the pan last longer.
- All Non Stick Cookware contains PFOA: The fact is exactly opposite. In fact most non stick coated pans these days are completely Perfluorooctanoic Acid free. Even if some PFOA is present in the ingredients, it is completely eliminated when the cookware is cured at extremely high temperatures, at times going up to 425C for up to 10 minutes, whereas PFOA cannot survive at temperatures above 500C.
- Scratched Nonstick Cookware should be discarded: Fact is that a little scratch here or cut there will certainly hinder the visual appeal of the cooking utensil, it will hardly do any other harm but as far as performance is concerned as long as the bottom of the pan or most of it has the coating, it will continue to function well.
- Non Stick Pans are for Amateurs: It is true that non stick cookware greatly helps in making the cooking procedure easier through its functionalities, at the same time looking aesthetically pleasing in a household kitchen, the fact is that non stick cookware is now being increasingly used in professional kitchens throughout the world and are a great hit among professional chefs.
- Non Stick Pans have limited culinary usage: One of the constant criticisms that users of non stick pans face is that they are not compatible to many techniques of cookery such as searing, browning or deglazing. In reality, since the glaze does not stick to the pan, it is easier to be able to extract better flavor and color out of it. A non stick pan is also perfectly capable of searing and browning since they heat quickly and retain heat for longer periods of time.
- Non Stick Pans need a lot of maintenance: Another criticism of non stick cookware is that they require gentle handling, are not dishwasher safe and cannot be used with metallic spoons or utensils on its surface. Whereas these attributes might be found in some cheaper quality cookware, it is true that most modern, good quality branded non stick cookware is completely dishwasher safe and since it has an extremely durable coating, has no problems in being used with any kind of utensils, metallic or otherwise.
- Non Stick cookware can’t stand high heat: One of the core processes of creating a non stick surface on a utensil is to expose it to extremely high temperatures. It is a complete myth and probably emanates from the argument of the limited longevity and fragility of non stick cookware. The fact is that non stick cookware can reach temperatures as high as 500F, which is much more than the cooking temperature for any food item.
- Non Stick coatings should only be in black: Most pans used to have a black non stick coating, but it does not mean that other colors are any lesser durable or impractical. In fact, any color can be used for the coating, although obviously darker shades of colors are better at hiding any stains or scratches. The internal color used in the non stick cookware is dependent on many factors such as USFDA guidelines which prohibits the use of any heavy metals, which generally give color their hues such as red and yellow, metals such as lead and cadmium and also the practical aspects such as their being prone to staining if they are lighter in shade.
With the above pointers it is easy to see that most myths associated with Non Stick cookware, actually does not stand scientific and logical reasoning and in fact, Non stick cookware of today is one of the most versatile, durable, aesthetically pleasing as well as dependable cooking surfaces out there.
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If you agree then go ahead and pick yourself a fine piece crafted with care from WaxonWare where we excel in creating long lasting nonstick cookware.