Nonstick pans have gotten a bit of a bad rep over the last few years, but it's not all necessarily worth fretting about. While the slippery surface makes cooking healthy foods likes eggs and veggies easier, it is made from a special paint manufactured using a toxic chemical known as perfluorooctanoic acid (PFOA). Although this chemical is almost always removed in production, there may still be trace amounts of PFOA in the final coating, causing concern. While the above 500° F. This is because the pan may begin to decompose, emitting PFOA fumes. Most foods don't need to be cooked at such high temperatures, but steak is an exception, making cast iron pans a better option.
- Avoid preheating your pan: Preheating a nonstick pan is similar to cooking foods at high temperatures. Doing this overheats the pan quickly, shortening the lifespan of the pan. If you do a lot of cooking, then consider investing in a heavier-weight