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The Kitchen Table

Ewww--I think I ate non-stick coating!

17 years ago

For years I used a carbon steel wok with no coating on the inside. When the handle broke, I bought a new wok, this one non-stick. I don't know why I chose it, as I'm not a big fan of non-stick coatings.

I've had the new work for less than a year. The other night I noticed some black flecks in my food. I thought it was bits of blackened chicken. Wrong! When a big black flake showed up last night, I realized what I was seeing was peeling non-stick coating--the same stuff I probably ate the other night. Yuk!!

I should have thrown out the pan months ago, when I read that pet parrots cannot survive in a home where non-stick cookware is used. The non-stick coating gives off toxic fumes. Nice, huh?

Susan

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Comments (9)

trishaw
17 years ago
I am with you Susan, I dislike non-stick. Mostly because my kids have always been in charge of dishes most nights. That non-stick never lasts as they would scrub at it with the sponge. I quit buying it years ago. I did not know about the birds however. Seems to be it would be bad for all concerned?

Trish
OklaMoni
17 years ago
I am with you. I dislike it too. But for some odd reason there is still LOTS of it made and sold.

Is it really worth it to the average consumer???

Moni
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Kinda think ya need a LITTLE oil or butter even in non-stick. Don't know WHAT the coating is on them, but I'd recommend Calphalon non-stick. Not terribly expensive... places like BB&B usually have set of 2 skillets for around $40!?! And treated kindly (no metal tools or VERY gentle with metal), they're NOT thow-aways. Had heard/read about their excellent return/replacement policy and took them up on it last year. Returned favorite sauce pan (easily 15 yo) and 2 skillets (5+ yo?). Sauce pan was showing wear in bottom... wooden tools and/or plactis(?) whisks only. Skillets just weren't as non-stick as had been. Went to their website, filled out some info, printed out a shipping lable, and sent them off... NO receipts required! A week or so later, came home to BRAND NEW replacements at front door. All it cost was shipping.
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Back in the last century (yikes!) I used to demonstrate cookware including Calphalon Professional and Magnalite. I still have many of the original pieces and use them regularly. Most look almost as good as new because they were created to last, even when cleaned with stainless steel scrub pads. The pieces are very heavy and probably became too expensive to produce. Eventually, we may have to give up our gas stoves and go to induction where the aluminum won't work. Then what?
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Comments (13)
Hi & welcome to the CF! Hope to see you around as you're enjoying that new kitchen. SS & CI are the best, IMO. Although an aluminum stockpot is also very useful (inexpensive) for cooking large quantities of pasta, potatoes, or boiling lobster. SS will not stick if used properly. Some people have trouble with proteins sticking because they are unfamilar with a few basics. For example to cook a chop...first, put some heat under the pan and get it hot, then add a tablespoon or two of your preferred fat/oil and give that a second to get hot (will happen quickly because your pan is already hot)...now, add your seasoned chop(s). DO NOT TOUCH THEM. Allow them to cook without you fussing around trying to look underneath. You have to allow the maillard reaction to take place (results from a chemical reaction between an amino acid and a reducing sugar). When that has happened the chop will release on its own from the pan. After 2-3 minutes, lightly try to left the chop. If it shows resistence, leave it alone and try again in another minute. Flip and repeat. Any fond remaining on the bottom of the pan can be quickly deglazed with wine or broth & a makes for a yummy pan sauce/gravy. CI is hard to duplicate for non-stick and perfect browning. It is heavy though but, sometimes, the best choice. A non-stick pan is used by some for eggs (especially omelets) and sticky things like caramel. I don't own any non-stick and do just fine. /tricia
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monica_pa Grieves
17 years ago
I trashed it all a few years ago...it just doesn't last, and the idea of cooking in a pan that is peeling it's material just doesn't agree with me....toxic or not.

I've found that good quality stainless and calphalon clean better, too. The initial expense is more, but the pots and pans last longer.
vannie
17 years ago
I probably would have thrown up, and that would have helped that serving of non-stick coating!! I have the Calphalon, but when it's shown signs of flaking off like that, I've replaced it.
jannie
17 years ago
I know I ate non-stick coating. I made a lemon meringue pie. I used a black teflon-lined pan to cook the lemon filling part. THere were scuffs in the bottom of the pot and black flecks in the pie. I ate the pie anyway and I lived! I did throw the pot away.
User
17 years ago
I have an electric non-stick coated wok, but I never use metal inside of it, just a wooden spoon. I think using metal to stir fry your food, loosens the coating. I've had it for about 20 years and the coating is still like new.
susan_on
17 years ago
Yuck!
dilly_dally
17 years ago
I would not worry. Plastic like that will pass through the body and will not be aborbed into your system.

The real danger with non-stick pans is using a high heat and releasing toxic fumes, that are breathed in and the toxins then do get into you system.

I wouls still throw the damaged pan out.
wildchild
17 years ago
I got rid of all my non-stick cookware and bakeware years ago. Not because of health concerns but got tired of replacing it and didn't like the inability to brown things correctly.

A non-stick wok is ridiculous. I don't understand why they even make them. Wok cooking properly requires high heat and most non-stick items caution you to cook at medium to med/high at best.

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