Unicorns or non toxic, non stick pans; which is more real?

Question

Is there such a thing as a legitimate NON TOXIC, non stick skillet? I see Hound recommendations for Bialetti and others, but 20% one-star Amazon reviews can't be wrong. Universal theme: pan works great for 30-90 days; then, into the trash it goes. Help! Getting carpal tunnel from scrubbing egg skillet.

Answer

You omitted a third non-real category: toxic non stick pans.

By the way, do non stick pans sold in California have a Proposition 65 warning? Are you going to give up coffee?

Answer

Have you considered anodized aluminum pans? I've had some anodized pans for over 15 years and they're holding up. Great for scrambled eggs. Also, for eggs, I don't blast the heat where I max out at medium for cooking scrambled eggs.

Answer

I have a Calphalon cast aluminum frying pan that is used exclusively for eggs and has a surface that's totally non-stick at this point. I've been using it for 20 years. No scrubbing ever. 

Maybe you need to rethink your problem.

Answer

PTFE (Teflon) is legitimately nontoxic. Chemists use beakers made of pure PTFE when they need absolute purity, because nothing leaches into their brew.

Answer

Tin Lined Copper. Fried eggs simply fly off the stuff with a quick shuffle of the pan!!!!
Due to the highly organised crystalline structure of the element Tin, nothing can get a grip of it so to speak.

Regarding PTFE (Teflon) I think this is where it all goes down hill!!!
When pans are overheated beyond approximately 350 °C (660 °F) the PTFE coating begins to dissociate, releasing byproducts (PFOA) which can cause polymer fume fever in humans and can be lethal to birds.

Thats just the bits that have been proven!!!

Answer

dickgrub,

Of course---many many many NON TOXIC skillets.

It's partly technique, partly matching what you cook with the most appropriate pan.

I have my All Clad 10" nonstick d5 skillet--matched with an identical SS pan. The nonstick pan is premiere proprietary teflon based, 3 coats. So far, after 4 years, it's perfect--and I've made some great omelets. I expect to be using it ten years from now--but I use meticulous care, control temperature, hand wash, and store in a nylon All Clad bag. 

I have a smaller W-S Thermo-Clad omelet pan with a nonstick surface similar to Demeyere duraslide or Swiss Diamond nonstick. It's perfect after 3 years of heavy use.

I've given a similar ceramic nonstick omelet pan to my daughter-in-law. No problems, so far.

I have an Enameled cast iron crepe pan that serves as a grill for grilled cheese or French toast--no stick. Swedish pancakes? no stick. My crepe pan has developed seasoning over the years, but it always was almost as nonstick as my skillets. 

For more than 100 years, people have been cooking with seasoned cast iron skillets that are perfectly non stick.
 
Others have done well with carbon steel or anodized aluminum.

If you have technique, nontoxic nonstick is a matter of style and preference.

Ray

Answer

My biggest gripe about nonstick, is its sold to the consumer knowing the very best of it, that ends up in the most careful hands, that never sees a metal utensil, that has never seen the inside of a dishwasher...

It's still going to lose its nonstick properties leaving you with a pan you cannot fix (though you could get sand blasted, a guy locally does that & sells them at flea market... my one tFal pan I own came home with me uncoated!)

Answer

But eggs seldom stick in cast iron. What is wrong with using that? My eggs seldom stick in SS, but I use a little oil.

I have some ScanPan pans with PTFE and no PFOA and they work very well and are non-stick.

I see Calphalon, T-Fal and others have ceramic non-stick. I have not tried those. There is one comment here that they seem to work, but I do want to try one.

Answer

Another vote for a well seasoned cast iron or carbon steel pan.

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Unicorns or non toxic, non stick pans; which is more real?

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