6 DON’Ts When Using Nonstick Pans to Avoid Health Risks
Keep these tips in mind when using nonstick pans to protect your health.

Nonstick pans have become a staple in many kitchens thanks to their convenience and easy cleaning. However, not every dish or cooking method is suitable for them. Misusing nonstick pans can wear down the coating, compromise food quality, and even affect your health.

In Eating Well magazine, professional chefs like Joe Sasto (Food Network star) and Michael Handal (instructor at the Culinary Institute of America) shared important rules to follow so your nonstick pans last longer and stay safe for cooking.

6 Things to Avoid with Nonstick Pans

1. Don’t use them to make sauces
According to chef Sasto, nonstick pans aren’t ideal for making sauces. They don’t distribute heat evenly, which affects flavor. Prolonged simmering in nonstick pans may also increase the risk of chemicals leaching into food—not good for your health.

2. Don’t cook acidic foods
Foods like tomatoes, wine, or citrus are highly acidic. Chef Handal explained: “Cooking acidic foods can erode the nonstick coating and shorten the pan’s lifespan.”
When the coating wears down or gets scratched, harmful chemicals may seep into food. According to Only My Health, poor-quality coatings may contain perfluorooctanoic acid (PFOA), classified by the International Agency for Research on Cancer (IARC) of the World Health Organization (WHO) as a possible human carcinogen. PFOA can break down at high temperatures or when the coating peels.

3. Don’t cook at high heat
Nonstick pans are only safe below 250°C (480°F). Cooking at high heat for long periods can cause the coating to peel, reduce its nonstick ability, and warp the pan. Chef Handal warned: “Once scratched or damaged, tiny flakes of the coating may mix into your food.”

4. Don’t put them in the oven
Besides not tolerating high stovetop heat, nonstick pans should never go into the oven. Chef Sasto said: “Putting a nonstick pan in the oven is the quickest way to ruin it—you’ll end up with a warped pan and burnt coating.”
For high-heat roasting, cast iron or stainless steel is a much safer choice.

5. Don’t store food in them
Leaving food in a nonstick pan and refrigerating it may seem convenient but actually damages the coating. Acidic dishes, in particular, speed up wear and increase the risk of chemicals leaching into food. Always transfer leftovers into glass or food-safe storage containers.

6. Don’t use cooking sprays
Nonstick sprays are often used to prevent sticking, but in fact, they harm the coating. Many sprays contain emulsifiers like lecithin, which leave behind a sticky residue that’s hard to clean and gradually reduces the pan’s nonstick performance.

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Tips to Extend the Life of Nonstick Pans

• Avoid metal utensils: Use wooden spoons or silicone spatulas to prevent scratching.

• Hand wash only: Clean with warm water and a soft sponge instead of using a dishwasher.

• Don’t shock with cold water: Putting a hot pan into cold water can warp and damage the coating.

• Avoid stacking pans: Store with protective cloths in between or hang them to prevent scratches.