At the heart of the discussion is PTFE cookware, including Teflon®, one of the most recognised PTFE-based brands.

Concerns about the environmental and health impacts of forever chemicals have fueled consumer demand for change. In response, manufacturers and regulators have phased out PFAS chemicals such as PFOA in the production of traditional non-stick cookware and instead only use PTFE coatings. However, the use of confusing terminology and vague descriptions can make it challenging for consumers to understand what they’re really buying.

At Kitchen Warehouse, we’re here to simplify the conversation, and provide the information you need to make confident, informed choices about non-stick cookware.

Whether you prioritise safety, sustainability, or performance, our goal is to help you find the cookware that best aligns with your needs.

Fluoropolymers: What is PFAS, PTFE and PFOA?

PFAS stands for perfluoroalkyl or polyfluoroalkyl substances, a group of synthetic chemicals that have properties that allow them to repel water, dirt and oil. When we’re talking about cookware, the two main types of PFAS are PFOA and PTFE.

PFAS chemicals, sometimes dubbed ‘forever chemicals’, contain very strong carbon bonds which don’t break down easily over time, which is why there are concerns that these chemicals can build to levels that are harmful.

PFOA was once one of the most common types of PFAS and was widely used for household products with stain resistance like carpeting and couches, as well as cleaning products and in firefighting foams.

PFOA is rarely used nowadays, (and isn’t present in any cookware sold at Kitchen Warehouse), due to the mounting evidence that it is unsafe. The use of PFOA was banned worldwide in 2020 as part of the Stockholm Convention, a global health treaty between 186 countries.

Teflon™ is a well-known brand name for a synthetic polymer called polytetrafluoroethylene, known as PTFE. PTFE is a member of the PFAS family and is prized for its slick, tough surface, that minimises sticking and is easy to clean.

Whilst it is a member of the PFAS family, PTFE has a different chemical structure from PFOA, specifically:

• PTFE is not soluble in water.
• It is too large and insoluble to be absorbed by organisms that may consume contaminated water or food. PFOA on the other hand, is easily absorbed.
• PTFE is not toxic to animals, whereas PFOA has a range of toxic effects on animals.

Due to its historic association with PFAS and PFOA, PTFE non-stick cookware has received a bad rap for allegedly being ‘toxic’. But there is no evidence that PTFE is harmful to your health.

While PFOA is used in the production process to help make PTFE, it is not an ingredient and is removed in the final stages of production. Strict standards ensure that modern-day PTFE non-stick cookware does not contain PFOA.

PTFE/Teflon™: The traditional non-stick hero

For decades, fluoropolymer coatings (PTFE) have been the gold standard for durability and reliable non-stick performance. Teflon™ is just one brand of PTFE non-stick cookware; other popular brands include Circulon and Anolon.
The confusion around PTFE being toxic comes from PFOA, which was once used in the process of manufacturing PTFE but has been phased out of the PTFE non-stick cookware manufacturing process and is no longer present in modern PTFE cookware.

Today’s PTFE non-stick cookware is completely safe when used in compliance with the manufacturer’s guidelines. Pros of PTFE non-stick cookware:

• Exceptional non-stick properties: Food slides right off the surface, making it perfect for delicate tasks like flipping pancakes or frying eggs.
• Highly durable: In terms of choosing non-stick cookware with the longest lifespan, PTFE will last many years when used correctly (don’t use high heat, don’t use metal utensils, don’t use aerosol cooking sprays, and always hand wash without abrasive sponges, cloths or cleaners).
• Lightweight: Easy to handle and maneuver, even for novice cooks.

Cons of PTFE non-stick cookware:

• Heat sensitivity: PTFE coatings can start to degrade and release toxic fumes if consistently heated for 30 minutes or more at temperatures above 260°C. This makes it unsuitable for high-heat cooking techniques like searing (cast iron or stainless steel cookware is a better option for searing).
• Durability: The coating can scratch or peel over time if you use metal utensils or you consistently overheat it. However, it should last around five years if cared for correctly. Once the coating on PTFE pans starts to show signs of wear, it’s generally considered time to stop using them.
• Chemical concerns: Older PTFE cookware often contained PFOA, a chemical linked to health and environmental concerns. However, most modern PTFE non-stick cookware products are now PFOA-free as a result of the worldwide bans and restrictions on the use of PFOA in cookware and some other household products.

Ceramic (sol-gel) non-stick: The modern alternative

What is ceramic non-stick?

Ceramic non-stick cookware features a coating made from ‘sol-gel’ and is mostly composed of silicone and oxygen. This type of non-stick cookware hit the scene around 2008 and has grown steadily in popularity since then. Sol-gel technology is a waterborne technology that uses synthetic silicone resin, which is applied to pre-treated metal surfaces and hardened through baking. This coating creates a smooth, glossy surface that mimics traditional non-stick properties without relying on synthetic polymers like PTFE.

While sol-gel ceramic coatings typically have a shorter lifespan for non-stick performance and lower wear resistance compared to fluoropolymer coatings like PTFE, they bring unique advantages. These include lower curing temperatures, the ability to withstand higher cooking temperatures, and resistance to stains.

Pros of ceramic cookware:

• Eco-friendly: Sol-gel coatings are often touted as more environmentally friendly because they are free from PFAS.
• Heat resistance: Ceramic coatings can withstand higher temperatures, typically up to 280°C without degrading.
• Aesthetics: Ceramic cookware often comes in a variety of vibrant colours and stylish designs, adding flair to your kitchen.

Cons of ceramic cookware:

• Shorter lifespan: The non-stick properties of the ceramic coating are not as durable as PTFE non-stick and will wear out faster, especially with frequent use. Compared to PTFE, which can last up to five years, ceramic may only last around a year or two before you notice it’s no longer non-stick.
• Stickiness over time: As the coating loses its smooth, glossy surface, food will start to stick.The ceramic coating naturally releases every time you heat it up. However, once the coating has worn out, ceramic pans are still safe to use, they will just require more fats to ensure food doesn’t stick.

Head-to-head comparison: PTFE V Ceramic

So, which type of non-stick is for you?

The choice between PTFE/Teflon™ and ceramic cookware largely depends on your cooking style and priorities, and how ‘gentle’ you think you are when it comes to use and cleaning:

• Choose PTFE/Teflon™ if you value top-tier, non-stick performance and a lightweight design for everyday cooking. But avoid using it for high-heat recipes or with metal utensils to prolong its lifespan and prevent damage to the non-stick surface.
• Choose ceramic if you prioritise eco-friendliness, high-heat tolerance, and aesthetics. But keep in mind that the non-stick properties may diminish faster, so be prepared to handle it with care and replace it more often.

How to use and care for your non-stick cookware

Here’s a few tips for caring for your non-stick cookware, whether it is PTFE or ceramic:

• The key to keeping non-stick cookware in top condition is to start with a gentle heat and steer clear of high temperatures. - Using low to medium heat will extend the lifespan of your cookware, slow and steady wins the race when it comes to - non-stick!
• Always let non-stick cookware cool to room temperature before cleaning and immersing in water. Even if the water is hot, the cookware will be hotter, and exposing it to quick temperature changes can damage the coating.
• Many non-stick cookware brands will claim their products are dishwasher safe, however we always recommend you hand wash in warm water with soft cloths and mild soaps. Avoid abrasive sponges, scourers and cleaners in order to prolong the non-stick coating.
• Only use soft utensils made from silicone, wood or nylon. Do not use metal utensils as these can scratch the non-stick coating which will cause it to deteriorate faster.
• Stack and store non-stick cookware using soft pan protectors between each pan to prevent scratching, chipping or cracking.

Final thoughts

In summary, traditional non-stick PTFE cookware is safe to use and non-toxic when used correctly. However, if you’re still unsure, ceramic non-stick options can offer added peace of mind.

Ultimately, the key is choosing cookware that feels safe and comfortable for you. If you’re hesitant about PTFE non-stick pans, ceramic cookware makes a fantastic alternative if you’re looking for non-stick without PFAS.

It’s worth noting that while PTFE non-stick cookware and ceramic non-stick are safe options when used and cared for appropriately, any cookware that has a coating on it is more susceptible to damage, and has a much shorter lifespan than cast iron, stainless steel or carbon steel cookware. These options provide 100% peace of mind for consumers that remain unconvinced about the safety of non-stick products.

Made without PFAS and without coatings that can degrade and leach into food over time, cast iron, stainless steel and carbon steel cookware offer durability and versatility that non-stick pans simply cannot match, and because they will last you for years to come without needing to be replaced, they are also a better choice for the environment.

Stainless steel excels in even heat distribution and is resistant to scratches, making it perfect for browning, searing, and deglazing. Carbon steel heats up quickly, develops a natural non-stick patina over time, and is lightweight compared to cast iron, making it ideal for high-heat cooking. Cast iron, known for its incredible heat retention, is perfect for slow cooking, baking, and achieving that signature sear on meats.

Unlike non-stick coatings, these materials can handle higher temperatures, are more durable in the long run, and can even improve over time with proper care, offering a lifetime of reliable performance. The trade off with these materials lies in convenience and maintenance. Where non-stick pans are easy to clean and perfect for delicate foods like eggs and pancakes, cast iron, stainless steel and carbon steel will all require a little more oil or fats to prevent food from sticking. Non-stick pans are also very ‘beginner friendly’, while cast iron, stainless steel and carbon steel require a little more effort, particularly at first, to master the best cooking techniques for different ingredients.

Discover the range of non-stick cookware, plus cast iron, stainless steel, carbon steel and more at Kitchen Warehouse.