The Truth About Non-Stick Pans: Ceramic vs. Teflon
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- Опубликовано: 25 окт 2022
- There’s a lot of debate over which non-stick pans are better. The makers of Teflon will tell you their coating performs better and lasts longer, while the makers of ceramic-coated pans will tell you Teflon is toxic and ceramic pans are healthier and better for the environment. So, which type of cookware is better? In this video, I reveal the truth about Teflon and ceramic non-stick pans. You’ll learn how they compare in safety, performance, durability, and more.
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Made In Non-Stick Pans (Teflon): madeincookware.pxf.io/vn6R0W (MadeInCookware.com)
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****Non-Stick Pan Safety Resources****
EPA.gov - www.epa.gov/assessing-and-man...
American Cancer Society - www.cancer.org/cancer/cancer-...
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@Matt Baker what?
@Matt Baker the content on this channel and PrudentReviews.com is 100% free and you have no obligation to send a “thanks”.
@Matt Baker if people want to donate and support the channel, they can. If not, no problem. Why do you care?
Have you watched John Oliver's Last Week Tonight on PFAS and what is your take on the information given?
Okay. If the American Cancer Society, which makes it's money FROM CANCER, says that Teflon is harmless, then _you can totally trust them,_ they have no conflicting interests.
👍🏼👍🏿👍😢👍🏾Okay!
FDA approved
Now that’s a joke of an organisation
fucking real 😂
Followed closely by the American Cancer Society. They lost all credibility by saying Teflon is safe and does not cause cancer. And who told them it’s safe now? The manufacturer. I’d like to say I’ll pass on those “Forever Chemicals” but as the name suggests, they aren’t going anywhere.
Dupont did the Teflon study about there own product (and you believe this info)
Exactly,... Purdue and coca cola have done their own studies and obviously their research always favors them.
Maybe one of their patents expired. Like it did with freon; Dupont led the charge to outlaw it.
@@boms.coca cola also had the government double the recommended sugar in a diet
The Dupont approach works for me.
I was thinking the same thing 😂
Thank you once again. I’m so glad I discovered your channel. I really love to cook & I like to use good things while doing so. A couple of years ago I threw away all my nylon utensils & bought silicone (I kept my stainless). Thought I may have to do the same with my teflon cookware, but it appears that wont be necessary for newer teflon products.
I have a couple of ceramic pans. My oldest one has lost some of its slipperiness but I have found that if I put some lemon juice in it and let it sit overnight and give it a good cleaning the next day it is still very serviceable. I have one that I reserve only for eggs on Sunday and I keep it covered when not in use so it’s not banging around with my other pans. I’ve had it over a year and it’s still like new.
We use ours for about 7 years but it started to wear off. You should never let a sharp or hard object near the surface and only use wooden utensils to keep it new for longer.
Curious if you know...does the Lemon juice (acid) break down the material over time?
@@annkluttz5711 silicon oxides are very resistant to acids, and most chemical compounds overall, it's the reason why laboratory beakers, test tubes, flasks, etc are made out of glass
@@annkluttz5711more than likely the lemon juice is simply helping remove built up oils that interfere with the surface of the coating, and brings it back closer to its original performance.
I noticed you like to cook eggs in teflon with butter, and cook eggs in ceramic dry. Just because ads claim you don't need butter (or any oil) doesn't mean you should cook dry.
I've got a 5 year old ceramic pan that I use multiple times a week. I never cook foods dry, and it is still my favorite pan. I've also got teflon pots that are only 2 years old that have scratches and are starting to flake.
Pretty much the same experience. Any Teflon pans I ever used degraded no matter how much I babied them, I've got 3 yo GreenPans that I use non-stick spray or butter on, limit the heat to medium, only use wood or silicone utensils - they're holding up fine so far. For higher heat I used stainless or carbon steel. Maybe newer Teflon is better but no interest.
Thanks!
What brand ceramic pan do you use that is 5 years old and is still good?
@@AosaBid
I have a Green+Life pan and a GreenPan pan that are both good. It is the Green+Life one that I like, and use the most. I have an even older GreenPan that now has a chip in the coating about the size of a small grain of rice. That pan is still usable, but its non stick properties are temperamental.
I also have a set of Gotham Steel pans. Those suck. Stay away from them.
👍🏽 Andrew. Suggesting a comparison between All-Clad HS1 & NS1 whenever possible. Thanks for the insight on these products; All-Clad has so many to choose from
Regardless of PTFE pans being considered safe by the entities you mentioned, I realized a group of 5 EU countries submitted a request to EU, the "PFAS restriction proposal". This is very general, for the environment and health, however, when we look deeper into how PTFE pans are made, they are made with PFAS, and when misused, can generate PFAS. So, I believe that so far, the information about PTFE pans and its connection to PFAS is very scarce and minimal to be able to consider (at least for myself) nonstick pans made of teflon safe. I am actually wanting to get a new pan set, coming from broken teflon pans and stumbled upon a lot of pan-content. Then I realized this request is just new but might be the begining of a new ban to nonstick teflon? Anyway, now I am doubting among ceramic vs stainless steel, I am just an average everydaycook, but there are way too many options out there.
There are a ton of PTFE-free options, if that’s the route you want to go. This video might help: ruclips.net/video/GSySB0SnG1E/видео.html
I recommend and prefer stainless steel, if you can find old vintage farberware stainless steel pans, they are awesome. Meats Ike steak, lamb, I recommend using cast iron for, chicken I prefer using stainless steel or glass, veggies and fish i usaully use stainless. Now steel is different for prepping time, it has to be heated up first on medium heat for 3 1/2 minutes before you put anything in the pan, dump a teaspoon of water in the steel pain, if the water beads and kind of dances around your steel pan is ready to use. Shut pan off, let it cool off a little for a minute or two, You can then use a table spoon of some oil and a small dash of unsalted butter or gee to coat the steel pan with a wooden spatula, heat back up slowly again, it will work exactly like a non stick pan, just requires a different method. Cast iron is the best for cooking red meat, you just need to make sure you always have a thin later of oil coating the entire cast iron so it doesn't rust, you can wash with soap despite what people say, cast iron can be washed with soap, just have to make sure you bone dry the cast iron after thoroughly and reseason again with a thin layer of oil.
Some people get lazy with heating up stainless steel pans, that's fine you can also take the short cut and spray the pan with a generously layer of Pam then heat up, but I will say that Pam and most cooking sprays cause deep gummy like grease stains on cookware that is difficult to get out, so I prefer using regular cooking oil for that reason.
I recommend Scanpan. They are not cheap but work amazing. I think they are from Denmark and you can actually use metal utensils (which I don’t).
@@joelf5565 They use PTFE.
Many people claim stainless steel is safe, but it can leech nickel and chromium into food. This is a problem with all metal utensils (leeching into food). I think the safest cookware is glass (e.g. glass frypan).
I'm about to invest in a complete set of dishwear. Thanks for making my decision easy!
I will never ever use teflon based pans! They said the same "it's safe" statements with the original duPoint Teflon coatings! Trust no one, these companies have failed to protect us over profits.
too often we find research is funded/sponsored in favour of the product rather than the safety of the consumer. How can we trust these regulatory bodies when trust in them had been broken in the past?
Thank you. Very informative
Great video. I use cast iron, steel and borosilicate glass (pyrex) Allnon stick and totally chemically inert
Lol cast iron non:stick? Get outta here
@@fredsifyable Get it very hot dry to form a thin coat of oxide (dark blue) Gee I have to tell you everything...
I have a very hard time trusting any of the agencies you mentioned, and even the ACS is utterly corrupted. (I lived in DC for 35 years.) That said, there’s no perfect pan. The most important thing is to learn how to cook properly.
Whats a good brand and type of pan for cooking 🍳?
@@XanderDDS 🤣🤣🤣🤣The baloney on here!
Cast iron is a near perfect pan. It's minor downsides are the care needed, and the weight, which can affect some styles of cooking, but it truly is great.
cast iron. safe and have been for the last 400 years.
@@isaacholzwarth it releases iron, exessive iron isn't good for all people
Excellent info. - luv it
Thank you for your information I fees much better now.
I have been frustrated about my ceramic fry fan, it is started sticks on too soon.
Very helpful!
absolutely packed with useful information. thank you!
I just found your channel. Great video. Thank you.
Welcome! Thanks for watching
As a cook with a Ph.D. in Ceramics, I can't find any fault in your findings regarding the longevity of Teflon vs. ceramic coated pans. But I'm going to quibble over your definition of what is and is not a ceramic. Materials are generally classified by what type of bonding holds the material together. The atoms in metals are metallically bonded and the atoms/ions in ceramic materials are held together by covalent or ionic bonds. Silica, silicon dioxide, SiO2 is a ceramic. It is a "mineral' if you dig it up and clean it and/or crush it. It is a 'ceramic' if you synthesize it. If it has an amorphous, non-crystalline microstructure you can call it glass. It would be more accurate to call it a "silica" or "sol-gel silica" coating, but it comes down to marketing.
I would be interested if you could post the source of that says that silicone is released by the coating. I have never heard that before. If true, that's a dumb way to make a non-stick pan, in my opinion.
Thanks for the additional detail. What I meant was, ceramic non-stick pans are metal (usually aluminum) pans with a coating, which is different than the typical ceramic bakeware, mugs, etc. Regarding the release of silicone oils, The New York Times talks about it under the “Types of Nonstick Coatings” section of this article: www.nytimes.com/wirecutter/reviews/best-nonstick-pan/ …
I don't see anything in the scientific literature that says that silicone oil release is the mechanism behind the nonstick property of ceramic coatings. Really doubt it.
Whats the best pan for 🍳 cooking in your opinion, brand/ type ? Thanks
@@cristovalortega1968 prudentreviews.com/best-cookware-brands/
I went to the comments to see if anyone mentioned this when he said a ceramic material wasn't a ceramic because "the pan is made of metal, but looks like my coffee cup"
You can trust DuPont about as far as you can throw them.
Dupont Saved MY LiFe
Employees who died of cancer during the manufacture of their stove trust Dupont
Great video and great information
Thank you
Thank you for another excellent review! QUESTION: Since PFOA is no longer present in the manufacturing process of making a non-stick skillet, what did the companies replace it with? Surely they didn’t just remove PFOA, because PFOA performed a function. What took its place?
"Great review on these non-stick pans! It’s important for viewers to be aware of the types of non-stick coatings used in these products, especially concerning PFAS. Products like the Made In and All-Clad pans use Teflon (PTFE), which is typically free from PFOA now due to health concerns but still warrants cautious use and understanding about high-temperature safety.
On the other hand, the Caraway and GreenPan lines feature ceramic coatings, which are marketed as PFAS-free alternatives, offering a different set of benefits and considerations regarding durability and heat distribution.
For anyone looking to minimize their exposure to PFAS, opting for ceramic-coated pans like those from Caraway and GreenPan can be a safer choice, especially as they avoid the potential risks associated with traditional non-stick coatings like Teflon. Always ensure to follow manufacturer guidelines to maximize the lifespan and safety of whichever cookware you choose!"
Thanks so much for this video. I’m in the market and trying to do research on the best pants
What I am stuck trying to find right now is a 12" induction ready, teflon-based, non-stick skillet. I'll check your affiliate links I guess.
This video brought to by the Teflon industry...
What has not been mentioned is etching of the ceramic surface. Acidic material are fine but those with alkali can be detrimental long term to glass/ceramic cookware. Any foods with alkali, sodium hydroxide, and such are be long term problems with silicon dioxide cookware. These can be anything from ramen noodles to chocolates to even some olives. Heat and high pH foods will take their toll on ceramic cookware and make them have very fine pits which will cause food sticking. .
I have a feeling the 'There is no proven risk to humans using teflon' has the same weight as when they said the same thing about the groundwater in East Palestine.
Your videos are really high quality and informative. Keep it up.
I appreciate that. Thanks for watching!
Super video! Very clear right to the point, backed up your information, and clear to understand. Great job!
Thank you. Super channel!
Appreciate the support!
Most other information outside are misleading hats off
for the effort
My reason for liking ceramic pans better than Teflon is they're clearly tougher not for environmental reasons. Any Teflon pans I ever used degraded no matter how much I babied them, I've got 3 yo GreenPans that I use non-stick spray or butter on, limit the heat to medium, only use wood or silicone utensils - they're holding up fine so far. For higher heat I used stainless or carbon steel. Maybe newer Teflon is better but no interest.
What the best silicon tools you’re using? Do you recommend DI ORRO?
Could you review stone/granite pans? That'd be awesome! :D
I absolutely agree with your video. I have had 3 ceramic coated skillet pans and in my experience, I would only get around 10 to 20 uses before the sticking problem became so bad that the pans were useless thereafter. PTFE and similar chemistry has been around a long time and has always been a good non-stick coating. There is always a study coming out demonizing whatever is commonly used in order to make market room for something new. I'm very skeptical about the "studies" that show PTFE being any more harmful than using most everything else today such as detergents, cosmetics, pharmaceuticals, ... you name it! Remember the "Better living thru chemistry" philosophy of a few decades back? Well were in it, like it or not.
I have a reaction to granite coating and most non stick coating i dont get it...I used a die cast marble coated pan which lasted 8 months that was okay but other pans gives me problems
You can always season your stainless steel sauté pans occasionally when needed and they’ll last forever.
i seasoned my stainless steel pan and it still sticks.
@@coachjr.9254 add more oil. It’s unavoidable. Need oil for teflon, ceramic or any pan. So just buy stainless steel and learn to cook properly.
@Coach แพะ Jr. let the pan get hot before adding the oil and then let the oil warm. Then add your food.
Yea but the process can't be just done once or twice. 5 times.
After hearing that I would ask where is that ceramic coating going. I would think its going into the food it self with each use. Ill stick with my cast iron pans from now on.
Hold on. Ceramic cookware is silicon dioxide, a form of glass. What you know as window pane glass is mostly that but with additives that make it flow better and reduce its melting point, but unfortunately also make it the tiniest little bit water soluble - sometimes the amount isn't right and it make glass actually water soluble outright, but in the usual amount it is water resistant but already somewhat hydrophillic. If you avoid these additives, you get a water repellent surface. Where does silicone oil (siloxane) come into play at all? You sure you're not confusing things?
The whole video is bs and they have no idea what they're talking about.
Cernawmic pans use a sol-gel process. The sand/ceramic material is a bulk material (like stone in concrete), but silicone is what holds the whole thing together.
Though I've heard different explanations for what the coating actually is once you get past those details, and how it works. Still, overall effect is ceramic nonstick degrading over time.
@@Necro3Monk I can't imagine silicone holding just about anything together at this sort of scale. Sol gel process can be used to produce ceramic nanoparticles but then i think at the end they're just effectively sintered together and the carrier is eliminated.
@@SianaGearz Silicone is already used to make rubbery things, gels, etc., so it can form large scale structures. Patents on several ceramic nonstick manufacturers point to silicones as ta major ingredient in the coatings.
Okay! 👍 Thanks!
Do you know what are the worst to the best teflon cookware brands? 😍
Yes, linked in description
i got 5 years old tefal's teflon and it just damaged from over heating, later i found out that teflon coating can only sustain up to 175C which is ... horrible.
also there other type of coating now called marble/stone.
That was interesting and has changed my mind about ceramic pans.
I ended up buying a NitriChef 10" ceramic and I'm blown away by how easily it does everything I want a fry pan to do with ridiculously easy cleanup. Stir fry, burgers, eggs, it doesn't seem to matter, all are cooked easily and, IMO, better. I've had brand new Teflon pans that just did not come close to this kind of performance.
Instructions say to stay away from real high heat.....I don't see a problem.
I don't expect a lifetime of use.....well, at 81, that might happen, cough, cough.....but if I get a couple of years out of it, that would be fine. At $40 w/lid, replacement is a non issue.
Man, this sucks. I own Teflon cookware that needs replacing because of scratches. I just bought a set of ceramic cookware that was on sale, but I’ve never had any. Now I’m thinking about returning it for another set of Teflon, since it lasts longer. I do love Teflon, & the only negative is the scratches being toxic.
Try Scanpan. They are not cheap but I find they work as well as Teflon for non stick but allegedly have no actual coating to come off. The company says you can actually use metal utensils if you want. I’ve been using Scanpan for two years and they still look and work like new. I tried ceramic before and it sticks bad. Teflon does work well for a year or two (if lucky). But so far my Scanpans seem they will last way way longer.
scratches in teflon pans are NOT toxic...
Ceramic is a very general in terms of material. PFOA is just 1 of thousands of PFAS. GenX Is still a type of PFAS.
Unfortunately, it seems that all makers of consumer grade electric griddles are switching to a (inferior) ceramic coating. I would rather have a bare steel griddle, like restaurants use.
@4:01 - To be fair, that temp was way too high for that egg in the shot. The browned whites bear that out.
Ceramic pans are actually made from ceramic coated metal. The sol-gel you mentioned is a process through which this layer on the metal pan is created, the coating is not made of a gel. Im also not sure where you are getting the silicone oil bit from, silicon and silicone are different things despite the similar name. Im probably gonna stick with carbon steel etc though, but certainly not PFAS
Is carbon steel pans that use nonstick considered to be safe??
Disagreed with durability. I have had the same ceramic pans for 5-6 years now and they are as good as new. Teflon would have been scratched all over. Perhaps there are low quality brands for which it applies, but not when you buy good quality ceramic pans.
Didn't know ceramic broke down as fast as it did! I was curious if there was non stick pans that lasted longer than teflon...
Didn’t know teflon broke down in a couple of years. Pointless if its like that. I have my pans almost forever.
I use ceramics and steel. I dont mind scraping.
Just get stainless steel, carbon steel, and iron cookware. Those last forever. Learn the spot seasoning method and learn to make it non stick.
Use lowest heat possible. If approach 550 degrees don’t use any coated pan.
What would you EVER need to cook at that temperature....?
@@revolutionday1 agree…nothing unless want it burned.
I only bought one small ceramic pan. With frequent use, it only lasted a few months.
Mine has started sticked at 6 months, its a Greenpan, and customer service don't wanna know
@@lukekingsland5851 I have a few Paul Revere pans that are 50 yrs old. I've also found one at a thrift store that I'm happy with. I'm staying with those and never wasting money again. So frustrating how everything is throw away unless you have money.
@@waitaminute2015 I thought with Greenpan I was getting a level of quality for the money spent, but not enough apparently! Lasted no time at all and customer service have been appalling! It seems to be a trend of getting nothing for your money these days
You argue that oneTeflon pans are more environmentally friendly than two ceramic ones, however, you skip over the fact that PFOAs barely biodegrade... at all, and are expected to remain on Earth for literally thousands of years. That's a huge problem considering these substances have only been around for about half a century and yet every single human and animal has it circulating in their blood.
You basically said that post-2013 teflon should have no-to-minimal risk for health and environment, right? Does that also mean the worst thing about scraped and scratched telfon-coated pans are them being sticky?
from personal experience they don’t give me or my family any side effects, my mom have a teflon pan that’s mostly scraped because as a kid i only know how to use metal utensils. Even after years of using it for cooking, there’s literally no signs of diseases that’s supposedly was caused by scraped teflons
@@zwatchxd9175 Yeah, I wouldn't trust a singular person's experience as a basis of my health decision. I need a more of a academic and research references. Thanks for sharing, though. And I hope your family's safe.
@@amrazing33 true, i read quite a lot of research paper after knowing it was teflon, and from what i found theres a lot of conflicting studies about it, but more of the ones that said “undecided/not concluded”, than the ones that say its bad/good. In my opinion its better to just stick with cast iron and stainless steel
very clear! So teflon and ceramic aren't that toxic, and teflon perform the non- stick better! :D love your summary
What was that movie called? Dark Waters? About Teflon…
Ceramic as enamel wher as widly used back in the days and there are still items as buckets and cups from the 50`s in use as good as new and there are also new cups that are quite expensive cause of the process, we got some of those and they are exellent.
Are affordable pans treated the same? No sheap pans are coated with "enamel paint" and then heat treated with an much lower temperature, "car painting"
A way softer surface and as with an car I do not work it with harsh materials.
Cast iron is the eco friendly alternative.
I thought the base also determines how safe a pan is. I heard about bad things about aluminum, for instance. I have purchased a couple of ceramic stainless steel pans for that reason, and I don't think stainless steel is very common among Teflon pans. I could be wrong. Can you do an episode on aluminum pans? That will be very helpful.
great vid
Tephlon WILL kill your pet birds though. They have a different lung layout from our own. different chambers This is another MAJOR reason for Ceramic could be a better option. Humans are only a part of the picture in cases like this.
That's a really good point. Both my pets (cat and dog) are more sensitive than my human family to air pollutants, and start coughing every time there's a wildfire. Birds even more so.
Given that the replacement chemicals for PFOA's are still in the PFAS family, and "no evidence of harm" is always true for new and untested substances, it feels like a stretch to say the new version is safe when it still kills birds.
trying to research how safe Cooker King is. I love it, Its amazing but… 😅
Always enjoy your diligent research, critical thinking skills, and impartial conclusions. Two requests: 1. Don’t quit. 2. Don’t change.
Thank you. Really appreciate the support.
Did you get a C&D for specifically saying you were going to use the term Teflon to refer to all PTFE?
New research says scratched teflon coated pans can release thousands to millions of micro plastic particles in a cooking session so that's another concern
Source?
@@PrudentReviews Their source is probably the disinfo realm called tiktok
To make any frying pan non-stick, just use a baking paper with few drops of any oil, an there you go..
Parchment paper uses nonstick coatings too.
I always wondered what type of cookware Maynard James Keenan uses
I’ll take that as a compliment
This video was brought to you by DuPont.
Yet I use 60+ year old cast iron pans daily and never have problems cooking my eggs. Same with my cast iron griddle and burgers or steaks.
So I've been seeing Zwilling 3 Ply Stainless Steel ceramic coating cookware pieces at my local Ross stores here in LA selling for roughly 50% off of retail prices....They're very heavy duty in build quality like Cuisinart, Viking and All Clad Stainless tri-ply cookware. I can't find any reviews of Stainless steel cookware with Ceramic Coating anywhere on RUclips.....This needs to be covered by your channel or one of your friends who do cookware reviews please
DO they work on induction burners?
@@TechGorilla1987 tri ply stainless steel cookware works on induction....the Zwilling Item's I've been seeing show up at Ross stores are probably the thickest gauge I've seen on 3 Ply Stainless. At 50% off retail prices. The Ceramic Coating is advertised as 10x's better than old formula used few ago but like many posts/videos about Ceramic Finishes still may no last as long as a Teflon surface even with excellent care
I have had several pieces of this cookware for many years. I bought it to replace my Teflon cookware after getting 2 pet parrots. I had read about the dangers of overheating Teflon that could be deadly to pet birds and did not want to risk it. I was very satisfied with the Zwilling 3-ply ceramic coated stainless cookware, and I still use some of it to this day. It is well made and very high quality. It heats evenly and browns and sears food very well. The ceramic interiors can get very hot and will brown foods and boil liquids much faster than traditional Teflon, so you can use a lower heat setting. Yes, they will work with all types of cooktops, including induction. Avoid using metal utensils if possible. I have had some of these pieces for more than 20 years, and they are in great shape. Yes, the skillets will begin to lose their nonstick properties, especially the more you use them. They can still be used just like a stainless skillet, however, if you preheat it properly and use some oil or butter. As long as the ceramic surface is not chipped or damaged, with good care, they will last many years. One bit of advice: the ceramic coating tends to retain odors such as garlic, onion or curry, especially if you store them with the lids on. To avoid this, just don't store them with the lids on or try boiling some water with lemon juice in the pans to remove the odors. Hope that helps.
After spending tons in cheap ceramic pans, only to have their nonstick completely ruined by moderately high heat cooking after only a couple months to sometimes a few weeks. I'm spending more on a Teflon hopefully to have it last longer.
That is not how ceramic nonstick work…
No matter how well they advertise it and what they say, non stick ceramic is absolute crap that ruined all my food after the first use (not sure what sort of synthetic coating they used which I guess came off and stuck to all the food I cooked)
On the other hand Teflon is really good but I won’t use it ever again after I learnt about its health effects. So I made a decision to stick (no pun intended) to occasional cast iron BBQ, or no frying at all.
I agree but my kids love egges (omlet/ scrumbled) and make it on stainless pan in a pain ****, what can you advise plz (excuse my english) 😅
Forget about non-stick. Get SS, Carbon steel and Cast Iron. If properly seasoned, they perform just like teflon.
Stainless steel and Oil for me. We won’t be fooled again.
My best no stick skillets are cast iron and stainless steel
New technics for Teflon manufacturing are safer and then your part it is very important, do not overheat Teflon cookware, do not scratch with wrong utensils, use always silicone made utensils and washed by hand with a microfiber scrubber and always do the light test, means with a led flashlight look for small scratches every 3 months, this is what I keep my cookware safe.
Thank you! I lost 2 parakeets and a cockatiel to a new teflon pan two years ago. It was a horrific experience. I will never purchase teflon again or ceramic for that matter. It's not worth it.
I am very sorry for the tragic loss of your birds. When I got a pet lovebird and a sun conure many years ago, I read the warnings about the dangers of overheating Teflon being fatal to pet birds and threw out anything with a Teflon coating. I replaced it with ceramic coated tri-ply stainless cookware from Zwilling. My birds lived safe, happy, long lives until they died of old age. My sweet sun conure, Sunny, was 25 years old when he passed. My vet told me that was unheard of because they typically only live about 16 years. My lovebird, Beaker, was 18 -- or that is how long we had her because she was a rescue, and the previous owner did not know how old she was. Yes, I did a lot of cooking in my ceramic coated cookware, and it never caused my birds so much as a ruffled feather. And they gave me so much love.
Totally blew over the fact that if you scratch it Teflon isn’t safe anymore
I think it's slightly misleading to state that you can gain a percentage of purchaser complaints from the manufacturer's reviews on their own website. I believe your math, but it's the percent of "reviewers" on the site where the reviews were not removed or taken down. Amazon reviews might've been a better choice to use.
How about sandwich makers(toasters)? I will go with iron cast i guess
The fact that Teflon only removed PFOA after scrutiny, means they have zero credibility. I'd rather my food stick and be healthy, than have a non stick toxic egg. LOL
What about steel pan?
According to research published on the National Institute of Health (NIH) website, trace amounts of chromium and nickel are released in food from stainless steel cookware. However, the amounts are minimal and unlikely to cause any harm unless you are highly allergic to these elements. More info and links to the studies here: prudentreviews.com/is-stainless-steel-cookware-safe/
@@PrudentReviews not stainless...carbon.
You haven't tried Ozeri brand
I still use the old fashioned seasoned cast iron pans. Its like everything else, if you know what you're doing, you won't have problems.
I dont use teflon or cermaic coatings because its too easy to char what you're cooking, and thats due to how thin they are. You have to dial in your heat very carefully and watch it like a hawk. With thicker cast iron that doesnt conduct heat as well, its very forgiving.
Cast iron is the true eco friendly pan. It lasts a lifetime!
enless if you cook acidic things
After some time the non stick turn sticky pan
How mach
Until now I thought I had ruined the ceramic pan which claims to last forever.
Trust the EPA and Dupont???
You will need to know who funded the research
U cook teflon with oil… but the other one no oil… c’mon dude!
However, ANY applied "non-stick" coating is going to ware off, eventually......it could be anywhere from a few weeks to a few years, depending on how they are used......but it will begin to release!
And now, because of the internet, we know how to make SS, cast iron and carbon steel virtually non-stick, through the proper use and application of heat, seasoning, oil and fat.
What you actually said was Teflon bought out the market and paid to get into the FDA club to minimize competition. You also contradict yourself by stating ceramic breaks down much more quickly in extreme temps and doesn't last long, suggesting Teflon is superior in longevity and then follow all of that up with tips to prolong your Teflon pans 😑 I own one of the shittiest cheapest ceramic pans from target and use it mostly for cooking eggs because my well maintained commercial grade Teflon skillets stick. Unless you have heavy amounts of oil in Teflon, everything sticks my guy... Now don't get me wrong, My argument is not about whether or not ceramic is safer or healthier, but I think it's really stupid to suggest Teflon is the "everything" pan. Obviously cast iron is the king of pans, but Teflon belongs sauteing, searing and braising and that's that. You can cook protein on ceramic, wipe it out, adjust the pan temp and minimally grease the pan to cook eggs and you won't get any sticking.
This is a direct quote from the American Cancer Association’s website “Non-stick cookware: Other than the possible risk of flu-like symptoms from breathing in fumes from heated cookware with non-stick coatings, there are no proven risks to humans from using these products. While PFAS can be used in making some of these coatings, it is not present (or is present in extremely small amounts) in the final products.” amp.cancer.org/cancer/risk-prevention/chemicals/teflon-and-perfluorooctanoic-acid-pfoa.html … I’ll be the first to change my opinion on this when new research come out. If you know of any, please reply with the link.
Wait a moment. You said ceramic cookware releases silicone oil, which is why it loses its non-stick surface over time. So, for the obvious question, is silicone oil safe to eat when it is released from the pan into your food. I find no information about this through a google search. Silicone oil is sold as a lubricate such as in the product called "3-IN-ONE". If you look at its package warning label it says, "Do Not Swallow". So how again is ceramic coated cookware safe when it releases silicone oil into your food?
Wondering that too. In the end its sand. Natural and inert. But dunno what oil form of sand does.
Silicone is a product of oil refining, silicon is the element in sand
I don't think this statement in the video is correct at all. While siloxane (silicone oil) is not actually harmful if ingested in small amounts, if it were actually pure, it actually just passes through the digestive tract but can cause it to uhh empty rapidly if you ingest a substantial amount, i can't see how and where in the manufacturing process it would actually form. I think he simply confused silica (inorganic, ceramic or mineral, such as found in sand) and silicone (organic oil).
At the end of the video he provides affiliate links to Teflon pans and admits he gets paid when you buy them!!!!!!!
You said that Teflon is safe for humans but are they still unsafe for birds with the new changes?
4:05 should be "After & Before" 👈
2:00 Truth about PFOA since 2006 and after.
But just because Teflon no longer contains PFOA, that doesn’t mean it doesn’t contain thousands of harmful chemicals that don’t have a spotlight on them.
Sponsered, so ofcourse you recommend them