Almost all of us have a non-stick frying pan that has seen better days. Scratches, dull patches and food that no longer cooks as well as it used to are all signs of a well-used pan. But non-stick pans tend to decline slowly, so you may not notice your pan has had its day until it is too late.
The coating used on non-stick frying pans is made from polytetrafluoroethylene (PTFE), better known as Teflon. It heats up quickly, allows food to move easily and requires little to no oil. However, PTFE degrades with high heat and heavy use. Once it starts to break down, fragments of the coating can end up in your food. Research published in Science of the Total Environment has shown that scratches from non-stick coatings can release microplastics and nanoplastics – a small surface crack could release as many as 9,100 plastic particles, and a chipped coating may release up to 2.3 million micro and nanoplastics. While more research is needed, some studies suggest these particles can accumulate in vital organs such as the liver, kidneys and even the brain.
The most obvious sign you need to replace your non-stick pan is when the coating is visibly scratched or chipped. Scratches will naturally occur, especially if you have used metal utensils, put your pan in the dishwasher or used an abrasive sponge. Once you notice scratches, the PTFE layer is broken, and it is time for a new pan. Not all scratches are immediately visible, however. As food writer Rebecca Seal notes, “even though we can’t usually see the scratches as they happen, that doesn’t mean the damage isn’t there.” By the time you see scratches, the pan has likely been deteriorating for a while and should be replaced immediately.
Chipping is a more serious sign. While scratches wear the coating, chips mean pieces are coming away completely and potentially ending up in your food. If your pan has reached the chipping stage, it needs to go straight into the bin. Another sign is if you are using more oil than usual and your food is still sticking. Saifur Rahman, head chef at Tower Tandoori, explains: “A pan that suddenly starts grabbing food even though it is being used correctly with a bit of oil and moderate heat usually means the surface has worn smooth in some areas and rough in others.” No amount of extra oil will fix the pan once the coating has gone.
Over time, it is normal for pans to darken, forming a patina. But if the dark patches are dull or uneven, the pan is past its best. No non-stick surfaces last forever; the coating naturally reduces with use. If your pan is no longer non-stick, the only solution is replacement.
