Three years ago I bought a set of high quality and expensive
brand name Teflon lined cookware. I hoped for the best, with previous
experience with cheap “non-stick” pans working well for a couple of months,
then having the coating peel and disintegrate even with the most diligent care.
I hoped paying more would make for a better pan.
I wanted to cook with less fat. I also hoped for easy
cleanup, especially after cooking eggs. How I hate losing half an egg in a
scramble to the pan! Not to mention the mess…
Three years later, even the pricy Teflon lined cookware is
failing. Three years of intensive use is better than I expected, but I’m still disappointed.
I’ve never used metal utensils, nor stacked them, used high heat and always
washed them according to direction. I even clean them with baking powder
periodically! That helps, for a use or two.
And I started reading articles like this one in The New York Times
about all the dangerous chemicals in non-stick cookware that gets leached
into food, especially at high heat. I got squeamish and decided to find
Ceramic non-stick cookware recently, maybe around the same
time I bought the Teflon pans but they were really expensive! But they promised
long-lasting performance without the nasty chemicals. Marketing fluff or for
real? I still wasn’t sure.
Lately Dupont, the manufacturer of Teflon has launched a
campaign to refute the claims of ceramic coatings. They’ve reformulated their
coatings and promises “Teflon ® nonstick coatings outlast ceramic coatings 7 to
1. Click here for their website.
100 percent believable? I don’t know. Safer? I do believe
so, at least at their most expensive "Platinum" line. Life is dangerous, live it well, but
don’t knowingly put yourself in harm’s way
And, in defense of Dupont, the word “Teflon” is a lot like
the brand names “Kleenex” and “Band-aid” in that the registered trademark
becomes the generic household name for a whole category of products. If you go
to the dime store and ask for a “Teflon” pan, they will point you to a very
cheap set that may or may not truly be a Dupont product.
I just purchased a new set of pans from Swiss Diamond.
be full of it, but I think they will last longer than three years with the
non-stick properties intact. I also believe the coating will leach fewer
chemicals into my food. I also believe the newest Dupont Teflon coatings are
much safer than they used to be.
I do not believe any of these coatings are “green” or safer
to use than a cast-iron or stainless steel pan. I think those are truly the
most durable and safe. Granny’s cast iron skillet lasted more than 50 years
before being lost at the bottom of a flood, and my own copper-bottomed stainless
steel cookware from the 80’s is still going strong, if not exactly mint
Time will tell with my new ceramic coated pans.
Until next time!
Photo courtesy of Swiss Diamond
Labels: ceramic coated pans, ceramic cookware, green cookware, green non stick pans, nonstick cookware, Teflon, Teflon pans