THE SCIENCE BEHIND NON-STICK PANS: ARE THEY SAFE FOR US?

In the era of modern kitchens, non-stick pans have become highly popular because they make cooking processes—such as frying eggs, chicken, and vegetables—much easier without food sticking to the surface. Cleaning a non-stick pan is also simple since food residue or oil can be easily removed and does not adhere to the pan. However, behind this convenience lies a range of chemical factors and scientific principles that raise questions about its safety. Non-stick pans use a technology known as “Teflon,” or more accurately, a coating called polytetrafluoroethylene (PTFE).

This PTFE coating is typically applied onto metal surfaces such as aluminum or stainless steel. Studies have shown that PTFE has very stable chemical properties due to its carbon chain surrounded by fluorine atoms, making it highly resistant to heat and chemical reactions. Under normal use, this coating prevents food from sticking, reduces the need for oil, and simplifies cleaning.

Although PTFE is very stable at typical cooking temperatures, it begins to degrade when temperatures exceed 260 °C. According to several studies, when the temperature continues to rise (for example, to 300 °C or higher), the potential release of gases or microplastics from PTFE can increase. Alaboodi et al. (2024) found that continuous heating and high temperatures can compromise the integrity of the PTFE coating. If a non-stick pan becomes scratched, damaged, or frequently used, the likelihood of microplastic particles entering food may increase. However, it should be emphasized that direct evidence of adverse human health effects from normal non-stick pan usage remains limited.

Some tips for safe pan usage, based on research findings and scientific guidelines, include using medium heat while cooking and avoiding heating an empty pan at high temperatures (as studies suggest high heat accelerates coating degradation). Additionally, avoid using metal utensils that can scratch the surface, as friction may produce microplastic fragments. Furthermore, users should replace their pans if the surface becomes heavily scratched, damaged, or shows signs of peeling. For tasks requiring very high heat or more intense use, it may be safer to opt for pans without PTFE coatings, such as cast iron or stainless-steel cookware.

In conclusion, non-stick pans offer undeniable convenience and practicality—from more efficient cooking to easier cleaning. However, this technology also comes with conditions and potential risks that must be understood, particularly from the perspective of material science and consumer safety. With proper usage, choosing suitable cookware, and being mindful of its condition, we can enjoy the benefits of this technology with minimal risk. Conversely, without such awareness, the risks may increase. Therefore, wise selection and responsible use are essential.

References:

1. Sajid, M., & Ilyas, M. (2017). PTFE-coated non-stick cookware and toxicity concerns: A perspective. Environmental Science and Pollution Research, 24(30), 23436–23440. https://doi.org/10.1007/s11356-017-0095-y
2. ï‚·Alaboodi, A. S., Sivasankaran, S., & Ammar, H. R. (2024). Influence of heating temperature and time on mechanical degradation, microstructures and corrosion performances of Teflon/granite coated aluminum alloys used for non-stick cookware. Heliyon, 10(14), e34676. https://doi.org/10.1016/j.heliyon.2024.e34676
3. ï‚·Liu, H., Wu, D., & Zhang, Y. (2024). Microplastic and PTFE contamination of food from cookware. Environmental Pollution, 349, 123657. https://doi.org/10.1016/j.envpol.2024.123657
4. National Academies of Sciences, Engineering, and Medicine. (2022). Guidance on PFAS exposure, testing, and clinical follow-up (White paper: Review of the PFAS personal intervention literature). National Academies Press. https://www.ncbi.nlm.nih.gov/books/NBK584698/

Prepared by:

Mohamad Najib Bin Ab Aziz
Pegawai Perkhidmatan Pendidikan
Chemistry Unit, ASPutra

Date of Input: 18/11/2025 | Updated: 18/11/2025 | hasniah