See non-stick pan with the following signs should be thrown away before health effects

Scratched pan surface

According to the American Cancer Society, Perfluorooctanoic acid (PFOA), also known as C8, is an artificial chemical used in the manufacture of non-stick pans. PFOA is at risk of causing cancer.

Therefore, when the surface of the pan is scratched, this substance is easily released and mixed into the food. Sometimes users may confuse the speckled chemicals of a pan with black pepper in food.

In addition to PFOA, many other chemicals used in the production of non-stick pans can soak into food during processing.

Pans used over 2 years

After about 2-3 years of use, you should replace a new pan to use better. Because when cooking at high heat for a long time, the adhesive will be changed, forming a smoke layer that is harmful to health. Moreover, the resistance of the pan is not as good as the original.

Color-changing pan

The pan rust and discoloration is a sign that it is time to buy a new pan. If rust or other materials from pans fall into food, they can be harmful to health.

Some notes when using nonstick pans

To keep the non-stick pan durable, during cooking you should not use abrasive materials such as knives, forks, tongs, metal spoons to stir food.

Do not scrub non-stick pans with an aluminum wipe. Non-stick pans should be cleaned with loofah, or sponge, soft towels to protect the non-stick layer and not to contaminate food while cooking.

Absolutely do not put the pan on the hot stove when the inside of the pan does not have oil. Because with the electrostatic paint outside, the nonstick pan is hotter than the normal pan, if pouring oil or other liquid suddenly will make the nonstick coating peeling off.

Should use a pan at a moderate temperature, not higher than 260 degrees. High temperatures easily damage the pan and the nonstick material in the pan decomposes, which can be toxic.