ThePanskitchen definednon-stick, they are such because they are covered within a layer ofPTFE (Teflon), Teflon is a tetrafluoroethene polymer belonging to the olefin group. This is the material with the lowest coefficient of friction known.
The non-stick pans they are bad for your health?
The topic is serious and also rather "thorny”As many manufacturers have taken action by making changes to the classicnon-stick Teflon pans; plus, when it comes tonon-stick pansit cannot be generalized because the market has diversified and they also exist non-stick pans made of materials other than PTFE (Teflon).
Speaking ofnon-stick Teflon pans, it would appear that they could have a negative impact onhealth. Teflon does not melt at high temperatures but decomposes releasing a range of toxic fluorinated gases. The producers ofnon-stick Teflon pans, as well as some industry experts, claim that to limit this phenomenon, it would be enough to add only a few drops of oil or plain water to the bottom of the non-stick pan, even if only as a precaution in order to prevent gas leaks.
Among the gases released sinceteflonsquares theperflurooctanoic acidbetter known asPFOAorC8. ThePFOAIt has been linked to cancer, ulcerative colic, thyroid disease and high cholesterol.
To overcome the problem related toteflon, many manufacturers have placed on the marketnon-stick pansalternatives, in non-toxic ceramic or titanium. In this context we point out thenon-stick pansin Lagostina titanium alloys, the same house also produces ceramic pans but if you are interested in non-stick properties (perhaps to avoid adding oil!) the titanium line is the most suitable.
Lagostina non-stick pan
This non-stick pan is safe thanks to the guarantee for the absence of PFOA, cadmium and lead. Cooking with this no stick pan it is also simpler as there is a system (called Lagospot) which indicates to the user the right temperature to start cooking food, practically just looking at the logo placed on the bottom of the cooking pan, when this becomes completely red, cooking can begin.
The non-stick layer is more resistant to scratches than the classic ones non-stick pans, the handle is well insulated and can be grasped without the aid of pot holders. In addition, the particular composition of the bottom allows the homogeneous distribution of heat. This no stick pan it is also suitable for cooking on induction hobs.
Tips for using the non-stick pan
- Center well there no stick panon the heat source so as to better distribute the flame. Try to use an appropriately sized stove.
-Never cut food directly into theno stick pan.
-Avoid washing theno stick panin the dishwasher because tablet detergents are very aggressive and could alter the non-stick coating.
-For those who use thenon-stick pans on the induction cooker, remember to choose suitable pans (such as the Lagostina one we have reported to you) and if after use, yellow or blue halos appear on the bottom, do not worry! This is normal, just remove them by wiping with lemon or vinegar.
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