Nonstick Pans: Are You Making These Dangerous Mistakes?

• Avoid using nonstick pans for long-cooking or constantly stirred recipes, as uneven heat and prolonged exposure can increase chemical leaching.
• Do not use nonstick pans for acidic foods like tomato sauces or citrus, as acids can degrade the coating and release harmful chemicals.
• Avoid cooking on high heat with nonstick pans; high temperatures damage the protective coating, increasing the risk of chemical release into food.
• Do not store food in nonstick pans, as food acids can degrade the coating over time, leading to chemical contamination.
• Avoid cooking sprays on nonstick pans; their emulsifiers can stick, reduce nonstick effectiveness, and damage the coating.

Why It Matters: Incorrect nonstick pan use can leach chemicals into food, harming your health.