Researchers at the Drexel Food Lab in Philadelphia tested 13 nonstick pans marketed as free from harmful Pfas chemicals. After rigorous testing, seven pans from seven brands passed their criteria for safety and performance.
The lab, which develops food products and advises businesses, sought pans made from stainless steel, carbon steel, cast iron, enamel cast iron, or ceramic—materials that avoid Pfas, PFOA, BPA, and PTFE. These chemicals, often called 'forever chemicals,' have been linked to health risks and can release toxic fumes when heated above 650°F (343°C).
Tests included measuring heat-up time, heat retention, egg stickiness, protein searing, and ease of cleaning. The top performer was the Smithey Ironware 12in Carbon Steel Farmhouse Skillet, recommended as a splurge item. Other passing brands were not named in the report.
Dr Caroline Schauer, head of Materials Science and Engineering at Drexel, advised that nonstick coatings are generally safe but can release harmful chemicals at very high temperatures. She recommends using low to medium heat and avoiding overheating to minimise risks.
