Many people believe that a frying pan, if still in good condition, can be used indefinitely. However, they don't realize that these pans can be the source of health issues, including cancer. While cooking pans generally have a long lifespan, their usage period is limited. Lifespan here refers to the pan's ability to hold and store food without becoming damaged, punctured, or deformed because they are made of metal. But "expiration" refers to the point where the pan should no longer be used as it could impact the user's health.

The kitchen is where family health is nurtured, and as the saying goes, "diseases enter the body through the mouth." Thus, cooking and eating are incredibly important for our well-being.

Many people assume that metal frying pans can be used for a long time because they don’t wear out easily. However, all pans, especially non-stick pans, have an expiration date. If a pan shows signs of wear such as scratches, discoloration, or peeling of the non-stick coating, it’s time to replace it.

Common pans made of aluminum with non-stick coatings can still be harmful if used for too long after the coating has been scratched, but non-stick pans are even more dangerous.

Scratches on non-stick pans are particularly hazardous. These pans are coated with Teflon, a material that creates a smooth surface, making cleaning easier and preventing food from sticking while cooking. Teflon is a very common material, but it’s not indestructible. Over time, it can wear out and become scratched.

When cooking at high temperatures, the Teflon coating may release toxic chemicals such as perfluorooctanoic acid (PFOA) and perfluoroisobutylene, which can enter the body through food. These chemicals have been linked to chest pain, difficulty breathing, and even cancer and miscarriage. The U.S. Environmental Protection Agency has classified PFOA as a cancer-causing agent.

Thus, experts advise that once a non-stick pan’s surface is scratched or deformed, it should no longer be used, as it can affect the flavor of food and is harmful to health. Scientists have found that just one scratch on a non-stick pan can cause 9,100 microplastic particles to detach and seep into food. Eating food contaminated with these particles could have long-term health consequences.

How to Use Non-Stick Pans Safely:

The maximum lifespan of a non-stick pan without scratches is 5 years. If it’s already scratched, even if it’s new, it’s no longer safe to use. If you use it daily or 3-4 times a week, ensure you replace your non-stick pan after 4-5 years to ensure safety and good health.

When a new non-stick pan is bought, it should be boiled with water to clean off any excess oil from the manufacturing process.

After use, the non-stick pan should be cleaned and hung to dry properly.

Avoid adding oil directly into a hot pan as it can cause the non-stick coating to peel off. Moreover, when cooking, never pour cold water into a hot pan, as it can cause the coating to come off more quickly.

When cooking with a non-stick pan, always use low to medium heat. If the pan gets too hot or begins to smoke, lower the temperature to prevent it from getting damaged.

Avoid stacking non-stick pans on top of each other to prevent scratches.

It’s also essential not to use sharp utensils to clean non-stick pans.

Similar to non-stick pans, rice cookers with peeling or scratched coatings should not be used, as they can also release harmful substances into the body.

According to nutrition expert Ann Louise Gittleman, to avoid chemicals entirely, you can opt for cast-iron or stainless steel pans. The advantage of cast-iron pans is that they are easy to clean, versatile, and inexpensive, but they can be quite heavy. Stainless steel pans are suitable for high-heat cooking and are perfect for stir-frying and frying meat, but they can burn food if the heat is too high, and they can be difficult to clean if burnt.

Nowadays, many families are choosing to switch from non-stick pans to regular pans. When frying, you can add banana leaves to the pan, fill it with oil, and add a little salt to prevent sticking.