Is nonstick cookware safe? How you answer that question really depends on how you define "safe." Here, we cover as many bases as possible to provide a comprehensive overview. This way, you can decide for yourself whether nonstick cookware meets your own safety guidelines or not.
The Upshot: Is Nonstick Cookware Safe?
PTFE (Teflon): PTFE is safe to use at low to medium temperatures. However, it begins releasing toxic fumes around 400F, so you have to be very careful with it. Just as important, the PTFE cookware industry has contaminated the planet with PFAS "forever" chemicals and continues to do so even without the use of PFOA.
Ceramic nonstick: There isn't enough research to say with 100% certainty that ceramic nonstick is safe. Nanoparticles used in the coating process have been associated with some health issues, including tumors, but it's unclear if these particles can be released at normal cooking temps.
Why Is There So Much Controversy About Nonstick Cookware?
The coatings used in nonstick cookware contain materials that can be considered hazardous to human health. While the jury is still out on some issues, the fact that there is a possibility of health risks at all is controversial.
Other controversial issues are environmental. For example, the PFAS used in making nonstick cookware are dangerous pollutants that stay in water and soil for many years without breaking down. 98% of Americans are said to have traces of PFAS in their systems due to ground contamination. (That statistic should be unnerving to everyone.)
Also, since nonstick cookware doesn't last all that long, many consider it a landfill issue. While most nonstick cookware is theoretically recyclable, very few recycling centers are set up to take it. So most old nonstick pans, sadly, end up in landfills. Since the life span of nonstick cookware is estimated to be 2-5 years, this is a serious problem.
There's also controversy around whether nonstick cookware is even necessary. Other types of cookware, such as cast iron, provide a cooking surface that is almost as good--some people will argue as good--as nonstick, with none of the controversial chemicals.
We'll get into more detail about all of these issues below.
What Is Nonstick Cookware, Exactly?
Always good to start an article by defining terms. Officially, nonstick cookware is in a category called coated cookware. This means that the cooking surface of the pan, usually aluminum or clad stainless steel, is covered with a thin coating that alters the cooking properties. Nonstick is one of the most popular types of coating, with enamel (on cast iron) also very common.
There are two, and only two, types of nonstick coatings: PTFE and ceramic. Both are thin chemical coatings applied to aluminum or clad stainless pans.
PTFE and ceramic have different strengths and weaknesses, but because both types of coatings are thin, they tend to be somewhat delicate, requiring special care and use to get as much use out of them as possible.
Note that ceramic nonstick coating is not the same as traditional ceramic and enamel coatings such as those on cast iron (Le Creuset). Ceramic nonstick was invented in 2007 and has a different chemical makeup than traditional ceramics and enamels. (Also, traditional ceramic and enamel is not nonstick; they can be considered stick resistant at best.)
Some people consider cast iron and carbon steel to be nonstick, and they can become nearly as slippery as nonstick with proper seasoning and use. However, by our definition of nonstick cookware, only PTFE- and ceramic-coated cookware are in the nonstick category. (For more info, check out our cast iron review.)
Thus, for purposes of this article, "nonstick cookware" refers only to PTFE- and ceramic-coated cookware. The next section describes both types of nonstick in detail.
Why Do So Many People Love Nonstick Cookware?
Simple! Nonstick cookware means easy cleanup. No stuck-on messes to clean; the mess just wipes right off. If you've ever had a sticky mess to clean up (and haven't we all?), this idea is very appealing.
The introduction of Teflon® to the cookware market was revolutionary, and everybody wanted it. But when news about the dangers of Teflon started to pop up, Americans turned to ceramic nonstick, invented in 2007. When they found that the ceramic cookware had an even shorter shelf life than PTFE, they struggled to justify a return to PTFE. Manufacturers were happy to help, marketing their cookware as "non-toxic," "safe," and "PFOA-free." And while these claims are somewhat true, they are incomplete.
Even with its shorter shelf life, ceramic nonstick cookware is holding its own against PTFE and the market is growing. Both types of nonstick coating have pros and cons, and deciding between the two (or against both and going with something else) can be hard. You need a fuller picture to make an informed decision about nonstick cookware.
The Two Types of Nonstick Cookware Explained
Here are the details about the two types of nonstick cookware.
PTFE (Teflon®)
PTFE stands for polytetrafluoroethylene. It was accidentally discovered by Dupont scientist Roy Plunkett in 1938. Dupont's trade name for PTFE is Teflon®. Early uses included industrial lubrication and as an internal coating in the Manhattan Project's atom bomb. It came into use as a cookware coating in the 1950s. Because it is non-toxic and inert, it is also used in many implanted medical devices.
PTFE is a hydrocarbon polymer and is actually a type of plastic. But because it is inert and non-toxic, it is considered safe for use as cookware when used properly--more on this in a minute.
Today, several companies make PTFE cookware coatings and there are hundreds of different PTFE products on the market. Popular trade names include Eterna, Eclipse, QuanTanium, HALO, Xylan, Skandia, Dura-Slide, Granite Rock, Granitium, and ILAG. Even some types of Greblon, which was originally a ceramic nonstick coating, now contain PTFE.
If they're all PTFE, you may wonder how they differ. We don't know the answer to that. In fact, we suspect that they are all nearly identical, and it doesn't really matter which PTFE coating you buy. A coating reinforced with titanium or diamond dust may be slightly more durable, but our testing shows that PTFE cookware has an average lifespan of 2-5 years. ScanPan cookware (see our detailed ScanPan review) uses a ceramic-PTFE combination coating that some people swear is longer lasting than either PTFE or ceramic. However, some users claim it's no better than other PTFE cookware they've used.
NOTE: Different PTFE brands can have different heating precautions, with a range of about 350F-500F. However, any pan with a heating precaution of 500F or less almost certainly contains PTFE.
Ceramic
Ceramic nonstick cookware was invented in 2007. The ceramic coating is silicon-based, meaning that it is essentially made from sand--silicon dioxide, to be exact. (Not to be confused with silicone, which is a type of polymer.) Silicon dioxide is melted under high heat, then is applied to cookware--usually aluminum, sometimes stainless steel--using a sol-gel process. Thus, the liquid ceramic is essentially sprayed onto the pan, then baked to a hard finish. This finish is very tough, and can withstand heat up to about 700F--higher than most household stoves can reach.
However, high heat takes its toll on the nonstick finish, so like PTFE, you should use ceramic nonstick pans at low or medium heat if you want to get the most out of their nonstick properties.
The two major ceramic coatings are Greblon® and Thermolon™, but there are many iterations of each on the market now. Like PTFE, some have been reinforced with strengthening materials, like titanium or diamond dust, in an attempt to make the ceramic coating more durable. This may help, but our testing shows that ceramic coatings tend to lose their nonstick properties even more quickly than PTFE, and tend to also last no longer than about 5 years (at best).
Ceramic nonstick cookware is popular for being "safer" than PTFE cookware, however, this may not be true--more on this below.
Are the "New" Nonstick Products Safer?
A number of new nonstick products have come to market in the past few years. You will find, if you read the fine print, that they are all PTFE, ceramic, or some combination of both. They may have additional products in the coatings, such as titanium or diamond dust, or they may have some sort of durable lattice work that overlays the nonstick coating (usually stainless steel). But the bottom line is that they're PTFE, ceramic nonstick, or both--so they will have the same issues as all PTFE and/or ceramic cookware. For example, you may be able to use a metal spatula, but you still won't be able to heat the pan above 500F without destroying the nonstick properties (and releasing toxic fumes!). The nonstick coating will most likely wear out in 2-5 years, as well; you can avoid scraping the nonstick coating, so it may last a little longer than average, but you can't avoid heat, so the PTFE will wear out just as it does on any other pan.
Since many of these products are more expensive than a standard nonstick pan, it's important to understand their limitations before you purchase one: If the pans contain PTFE or ceramic, everything we discuss here applies.
Some of the "new" products called nonstick are actually carbon steel (like this one). If this is the case, the limitations of PTFE and ceramic do not apply. However, "naturally nonstick," as they call it, is a bit of an exaggeration. Carbon steel requires seasoning to provide a slippery cooking surface, and even then, it will never be quite as slippery as PTFE or ceramic. But it can come very close, and is an excellent option for those trying to avoid chemicals in their cookware.
Note, though, that you don't need to buy a carbon steel pan marketed as nonstick. All carbon steel pans provide basically the same cooking surface--so you may be able to find a less expensive one that doesn't have as much marketing hype. This preseasoned Lodge 12-inch skillet, for example, is quite a bit less than the Misen pan.
The Problems with Marketing Nonstick Cookware
Most manufactuers are honest, but they can use confusing terms like "stone" and "titanium" when in fact their cookware is PTFE with some added materials. If you're not careful, you can easily end up with exactly the opposite kind of cookware than you think you're buying.
In fact, marketing is a large source of the confusion about whether or not nonstick cookware is safe. The cookware has gotten a bad reputation in recent years, so some makers have put great effort into downplaying or disguising the safety issues with their cookware and even the exact makeup of their cookware.
This is most common for PTFE nonstick, but that doesn't mean there aren't concerns about ceramic nonstick, too. In fact, the potential danger of ceramic nonstick--carcinogenic nanoparticles--isn't even addressed yet by makers. This will probably change in the future, as people become more aware of the issue, but for now, the makers are silent.
The worst part about marketing is that all buyers want to do is find out if a cookware is safe to use, and they are bombarded with so much confusing information that it's hard to make a decision. Our article, Nonstick Cookware Brands: PTFE or Ceramic?, goes into more detail about how to sort through confusing marketing labels, and has a list of popular brands and what they actually are (i.e., PTFE--aka Teflon--or ceramic nonstick).
Safety Issues with PTFE Nonstick Cookware
Here are all the safety issues associated with PTFE nonstick cookware. We broke this up into use and durability, safety and health, and the environment, although there is some overlap among the categories.
Use and Durability Safety Issues
This section addresses the daily usage shortcomings of PTFE nonstick cookware. You may not think of these as safety issues, but they can be, especially if you push the lifespan of a PTFE pan that's scratched or discolored (which both mean it may no longer be safe to use).
Short Life Span
Probably the biggest problem with nonstick cookware, as far as basic usage, is its short life span. The nonstick coating simply doesn't keep its nonstick properties for very long. This is why, in general, we recommend that you buy on the cheap end of the market. (Though you should spend enough to get quality cookware that heats evenly and holds heat fairly well--fortunately, there are a lot of good options at the lower end of the market.)
What constitutes a "short life"? On average, a PTFE pan can last 1-5 years, but will often start losing its nonstick surface within the first year of use. It all depends on how frequently and how carefully you use your PTFE pan. If you use it very carefully, it will last somewhere between 2 and 5 years. (Some people claim their nonstick pans last up to 10 years, but this is an exception--or they are using pans they should have retired.)
How does it go "bad"? It can be flaking or scratching, which usually happens if you use metal utensils or abrasive cleaning pads, or put in the dishwasher. But the main issue is that the nonstick coating simply stops working. The surface may even look fine, but it won't be slippery like it was when it was new. Food starts sticking to it.
How is a short life span a safety issue? Scratched, flaked, or chipped PTFE is more likely to release toxic fumes under heat (and this may be just as pertinent even though PFOA is no longer in the picture, because it's almost certainly been replaced with another PFAS, probably GenX). Dulled or discolored PTFE indicates the PTFE has broken down, which can also increase the release of toxic fumes.
High Heat
High heat kills nonstick properties of PTFE faster than anything else. It can also cause PTFE coatings to release toxic fumes.
PTFE has a fairly high melting point of 620F/327C, which is hotter than most burners or ovens can get. However, PTFE pyrolosis (i.e., breakdown from heat) can begin as low as 392F, though dangerous fumes haven't been detected until the temperature reaches 492F (from the PTFE Wikipedia page).
You may be surprised to learn that stovetop burners routinely reach temperatures of 400-500F, even if set no higher than medium. This won't "melt" the PTFE, but it may produce dangerous fumes, and it will take its toll on the nonstick coating.
Every time you heat your PTFE to a temperature higher than 392F, you are shortening its nonstick life. This effect seems to be cumulative, thus the short life span, even when you "do everything right."
In fact, there is some evidence that all heating shortens the life of nonstick cookware. So even if you always use low heat, your pan is still going to age and eventually lose its nonstick properties. (Thus the average life span of 2-5 years.)
Can't Use Nonstick Cooking Spray
Yet another issue with PTFE is that you can't ever use an aerosol cooking spray on it. The aerosol propellants react with the PTFE and cause it to degrade. We can't definitively say that it can be dangerous to your health, however, anything that causes the PTFE to break down should be avoided.
This is a minor issue, and there are plenty of other options available, but we mention it because cooking spray will murder a PTFE pan, so it's something to be aware of.
Scratches Easily
PTFE is a plastic, so it scratches fairly easily. This is why you should never use metal utensils on a PTFE pan--it's just too easy to scratch the pan, and once scratched, it's no good for nonstick purposes and may also release toxins that lie below the PTFE surface (more on this below).
Many makers of PTFE try to circumvent this issue by reinforcing their product with titanium, diamond dust, or stone and granite particles and marketing their pans as "metal-utensil safe." These particles will protrude slightly above the PTFE to protect it from scratching, as shown here:
By the way, this is also the basic principle behind the newer nonstick pans like Hexclad, which have a steel lattice over the nonstick coating.
Reinforcements can protect the nonstick coating from scratches to some degree (not perfectly!), but it's still PTFE, and it's going to degrade from heat every time you use it, even if you treat it perfectly.
The reinforcements only help protect against scratching by metal utensils.
So even if the makers claim your pan is safe for use with metal utensils--much less the dishwasher--don't use them if you want your pan to last as long as possible. Yes: even if reinforced with titanium, diamond dust, a lattice, or some other hardening agent. Your PTFE nonstick will last a lot longer if you use silicone, wood, or bamboo utensils.
Health Safety Issues
These are the potential health hazards associated with PTFE cookware; more specifically, with using PTFE cookware incorrectly. They are closely related to use and durability issues (above), but here we talk abou