Why I don't use Non-Stick Cookware

Jeff Smith, the host of the Public TV cooking show, The Frugal Gourmet

The popularity of non-stick cookware is through the roof these days. I believe what is fueling it's popularity largely is a “fear of cooking.” I used to keep a large non-stick frying pan in my kitchen and found I had to replace it every year or two because inevitably it would get scratched up and the non-stick coating would start peeling off and getting into my food. So after I threw out my third non-stick frying pan, I vowed “no non-stick cookware in my kitchen.”

But is it dangerous? Yes, and the reason is because non-stick cookware is made using a carcinogenic chemical called perfluorooctanoic acid (PFOA), which starts emitting toxic fumes that you inhale every time you cook with a non-stick pot or pan! At high temperatures, the coating of non-stick cookware will also break down into a chemical warfare agent known as PFIB, and a chemical analog of the WWII nerve gas phosgene! Also if the non-stick surface gets scratched or damaged, the coating can start peeling off and gets into your food -- and you don't want to be eating it! More information can be found at www.mercola.com/Downloads/bonus/dangers-of-nonstick-cookware/report.htm.

But the truth is there really is no need for “non-stick” cookware. There is a simple rule of thumb which makes ALL cookware essentially non-stick, and I learned this rule from one of the big influences in my culinary life: Jeff Smith, the Frugal Gourmet! The Frugal Gourmet was a popular TV cooking show in the mid-nineties that was supported by an equally popular series of cookbooks. Jeff Smith, the host, had a witty, down-to-earth style of talking about food and demonstrating recipes, and was especially enamored with presenting food from all sort of ethnic persuasions. You can find episodes of The Frugal Gourmet on YouTube.

The line of his I remember most, repeated in almost every installment of his show, was “HOT PAN, COLD OIL – FOOD WON'T STICK!” And you know what? It's true! The reason people who are less then sure about their ability to cook have so much trouble with food sticking to their pots and pans is that they aren't getting them good and hot BEFORE putting in any oil.

“HOT PAN, COLD OIL – FOOD WON'T STICK!”

But I've heard the argument "But isn't using non-stick healthier because you don't have to use any or as much oil?" My reply to this is unless you have a dietary condition in which you have to severely limit your intake of fat, the oil isn't going to harm you. But it's important to use the right kind of oil -- ideally either coconut, olive, or avocado oil, or ghee (clarified butter.) In general, the dangers of fat in our diet have been vastly overstated -- adding the right kind of fat can actually be beneficial, even for those who need to lose weight. There is no reason to fear the small amount of oil it take to cook most food.

So you don't need non-stick pots or pans. Stainless steel and cast iron are so much better, and are much more resistant to damage (in fact, they should last you a lifetime.) And there is no health risk from PFOAs. If you follow The Frug's meme, you should never have to deal with more than very minimal sticking.

There are now PFOA-free pans on the market, as well as ceramic non-stick pans. Since I cut out oil from my diet, I've started using a non-stick pan. But you should expect to have to replace them every year or so. They must be treated very carefully, as they tend to break down easily.