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Previous Entry Should worn-out Teflon-coated skillets be tossed? Sep. 20th, 2010 @ 01:33 pm Next Entry
I have a cheap skillet, one of these supermarket "collect the stickers" promotions type, that the coating on the bottom has worn off. You can touch the sides and the bottom and feel the difference. About all we use it for are cheese crisps, which is almost a daily thing. Should I toss it and buy a better replacement? (I'm actually kinda looking at an excuse to buy a better stainless pan)
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From:danger0usbeans
Date:September 20th, 2010 07:39 pm (UTC)
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Yes, toss it. Worn out Teflon=bad stuff.
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From:charlottesmtms
Date:September 20th, 2010 07:49 pm (UTC)

Who needs an excuse???

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If the teflon weren't enough of a health hazard, the aluminium it was bonded to would be even more so ... upgrade ASAP to either s/s or cast iron!
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From:derekl1963
Date:September 20th, 2010 09:26 pm (UTC)

Re: Who needs an excuse???

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Since teflon isn't a health hazard unless overheated, and aluminum is only a health hazard if you forget to use it in your tinfoil hat... Your point would be what?
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From:charlottesmtms
Date:September 20th, 2010 09:38 pm (UTC)

Re: Who needs an excuse???

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Actually teflon is a hazard once the coating starts getting scratched (and in some cases, even before, depending on the quality of the coating), and aluminum has enough concerns re; it's usage in that aluminum soda and beer cans have a coating on the inside.

Also: http://whatscookingamerica.net/LindaPosch/ToxicCookware.htm
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From:derekl1963
Date:September 20th, 2010 09:58 pm (UTC)

Re: Who needs an excuse???

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Well, since the link doesn't adress your first claim ("teflon is a hazard once the coating starts getting scratched")*... And since the aluminum/Alzheimer's link has long been discredited... I don't see what your point is.

*That is, it claims that scratched teflon is dangerous - but never actually explains why. Those not in the habit of reading carefully and thinking logically might however be misled by the unrelated discussion of a suit around the manufacture of Teflon that forms the bulk of the article.
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From:unclemike
Date:September 21st, 2010 12:30 am (UTC)

Re: Who needs an excuse???

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As of August 2008, the EPA's position was that it "has no information that routine use of household or other products using fluoropolymers, such as nonstick cookware or all weather clothing, poses a concern."

http://en.wikipedia.org/wiki/Polytetrafluoroethylene
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From:funkjunky
Date:September 21st, 2010 02:07 pm (UTC)

Re: Who needs an excuse???

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You really don't know what you are talking about. Soda cans are coated to prevent corrosion and eventual (within days) of the package.

That link you provided is rubbish as well.

If you will notice, your aluminum foil has a dull side and a shiny side. The dull side is a protective coating that separates the aluminum foil from contact with your food. The shiny side is unprotected.


There is no coating on foil besides good old Al2O3. The shiny/dull sides are a byproduct of the manufacturing process. I suspect Linda Posch got her doctorate out of a cracker jack box.
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From:funkjunky
Date:September 21st, 2010 02:08 pm (UTC)

Re: Who needs an excuse???

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eventual failure (within days) of the package.
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From:dogofthefuture
Date:September 21st, 2010 09:51 am (UTC)
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I dunno about health claims, but I say you should buy a new teflon skillet with a heavier gauge. It'll take a bit longer to heat up (and so you'll have to adjust your cooking on the cheese crisps), but it will give you much more even heating for everything you cook in that pan, not just the cheese crips. And luckily, these days, good teflon pans aren't too expensive. Go to Williams-Sonoma or Sur La Table and find a nice heavy one, note the brand name and if possible the model number, then search on the internet for a cheaper place to buy it.
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From:tigrrlily
Date:September 21st, 2010 06:15 pm (UTC)

A completely different choice...

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I highly recommend a well seasoned cast iron pan for cheese sandwiches. Nothing beats it!

Actually I would consider replacing your Teflon pan with cast iron for most uses. a properly seasoned cast iron skillet is nearly as slick as Teflon and you can beat the heck out of it with metal utensils.
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From:shandrew
Date:September 28th, 2010 12:13 am (UTC)
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Even the best of teflon pan surfaces only last a couple years of daily use, so it's usually not worth spending much on them. Very useful, but not long lasting like most pans. If you have a restaurant supply store nearby, you should check out the pans they have.
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Date:January 20th, 2011 06:10 am (UTC)

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