I’m the founder of RTINGS.com. A few notes about this investigation: - For each piece of cookware, we purchased and tested three separate units - Before taking the “new” measurement, each unit was washed three times with dish soap and rinsed with isopropyl alcohol - Oil blanks and uncoated cookware were included as controls - We did not chemically identify the particles that were released - This investigation measure…
Thank you for doing this. The conclusion from the text is: > For consumers who wish to minimize potential exposure to PTFE coating particles, the simplest approach may be to treat nonstick cookware as a specialized tool rather than a default choice. Instead, reach for uncoated cookware, such as stainless steel, cast iron, carbon steel, or glass, whenever practical. If we follow that advice: For which type of food/dis…
On the otherhand, cooking eggs in nonstick might be easier/require less fat than working with stainless steel.
Nonstick also generally has a lower rated max temp, so avoid using it in the broiler...
All this is to say, it's a trade-off for convenience. With the right technique, or if you want to spend time to rebuild seasoning, you can pretty much use whatever pans you want to cook whatever you want. These types of non-stick pans are relatively new in the world of cooking.