Wednesday, April 02, 2008 9:19 AM
Is it safe to sear food in a nonstick skillet?
Lots of us have questions about the safety of nonstick skillets, and searing is the one cooking method that should raise the most concerns. By definition, searing calls for pre-heating a skillet before adding food to the pan. The high temperature of the pan’s surface is what quickly browns and crusts meat.
At least one study—by the Environmental Working Group—has shown that, in as little as two to five minutes, Teflon and other non-stick cookware can emit toxic particles and gases when the empty pan is heated over medium to high heat. The toxic fumes contain a chemical called perfluorooctanoic acid (PFOA).
In January 2006, the Environmental Protection Agency called on eight companies that make fluoropolymer and telomer to voluntarily phase out PFOA in all products by the year 2015; DuPont, the maker of Teflon, has agreed.
Most professional chefs (probably even the ones who have their names slapped on lines of nonstick cookware) don’t use nonstick pans in their kitchens. Why? A well-seasoned cast iron or stainless steel pan quickly reaches and maintains high levels of heat, which make these materials ideal surfaces for searing.
I still use my nonstick skillets for frying eggs, making crepes and other low-heat cooking. How do you use yours'? Or, have you tossed your nonstick cookware?