Non-stick pans are convenient and easy-to-use essentials for many households. The Consumer Council tested 24 models of non-stick frying pans 26cm or 28cm in diameter and found that the heat conduction speed varied among models. Between the fastest and slowest models, the time required to bring the flat surface of the pan to the standard temperature varied by over 9 times, with 6 models reaching 190°C within 2 minutes, while the slowest took almost 16 minutes. Slow heat conduction not only affects cooking performance but also increases energy consumption. In addition, 4 models fell short of the European standard requirements for non-stick performance, while the handle of 2 models failed fire tests, posing safety risks. The Council urges manufacturers to improve product design and instructions for use, and consumers should also pay heed to the temperature of handles and the distance from the heat source to avoid accidents.
The models cost between $90 and $1,750 and were labelled with 4 types of coating materials including polytetrafluoroethylene (PTFE), stone/granite pattern/diamond, ceramic, and mesh/honeycomb. All can be used on gas, induction and ceramic cookers. The cooking performance and safety of the models were tested in accordance with the European Standard EN 12983-1:2023 for domestic cookware, with test items including heat conduction speed, heat distribution, coating performance and durability, and handle safety. Chemical safety tests were also carried out, including overall migration, extractable heavy metals, and the total content and release of PFOS and PFOA. 8 models (priced from $130 to $1,750) scored an overall 5 out of 5, indicating that there are good choices in all price ranges.
Heat Conduction Speed and Distribution Varied
Slowest Model Took Nearly 16 Minutes to Reach Standard Temperature
Heat conduction speed and distribution of non-stick pans affect the cooking time and results. Samples were heated continuously with the specific heat source stated in the European standard until the lowest temperature of its flat surface reached 190°C. Infrared temperature sensors were used to measure the temperature of the pan surface and the time was recorded. Results showed that 6 models reached 190°C within 2 minutes, with the fastest taking only about 1.5 minutes. On the other hand, 4 models took over 5 minutes to reach the designated temperature, with the slowest model taking nearly 16 minutes. As for heat distribution, according to the standard requirement, when the lowest temperature on the flat surface of the pan reaches 190°C, the highest temperature of the pan should not exceed 290°C. 4 models exceeded the maximum temperature limit, 3 of which had a mesh or honeycomb coating, the heat distribution may be uneven due to the raised mesh-patterned coating on the pan surface. Slow or uneven heat conduction in non-stick pans not only makes it difficult to control the cooking time and affects cooking performance, but also increases energy consumption due to longer cooking time, which may not meet consumers’ expectations.
Non-Stick Performance of 4 Models Non-compliant with Standard
To simulate the non-stick performance of the models after a period of use, the laboratory used an instrument to abrase the pan surface for 500 times before making pancakes without cooking oil. The cooking process was carried out for a total of 5 times, and the pancakes produced each time should be able to be completely and readily removed from the pan by a spatula. 4 test models failed the standard requirements, among which in 3 models, the pancakes could not be completely removed with a spatula, while with the remaining model, part of its coating peeled off during the cooking process and stuck to the pancake, demonstrating poor non-stick performance. However, consumers will use oil when cooking, and with proper maintenance, sticking of pancake or peeling of the coating might not occur in actual use.
Coating of 5 Models Did Not Comply with Durability Standard
The test was conducted by placing tomatoes and tomato sauce in the pans and letting them sit at room temperature for 7 days to simulate acidic food cooked in the pan for extended periods, and the pans were subsequently checked for signs of corrosion on the coating. 5 PTFE-coated models showed blistering, indicating that the coating may have been corroded by the acidic food thus failing to meet the European Standard’s requirements, while the rest showed no signs of corrosion and performed satisfactorily.
Handles of 2 Models Failed Fire Test
4 Models with Overheated Handle Lacked Labelling
Apart from the cooking performance, handle properties such as strength, durability, fire resistance, and temperature during heating also affect user experience and safety. All models performed well in terms of handle strength and durability with no bending, deformation, or loosening. However, 2 models failed the fire test as after being set alight, the flame on their handles did not automatically extinguish within 15 seconds upon removal of the fire source, thus failing to meet the standard requirements and may pose risks when cooking at high temperatures or near a fire source.
In the test for handle temperature, cooking oil was added into the models, heated to 200°C and maintained at this temperature for 30 minutes. The temperature at the bottom of the handle one-third of the distance from the pan was then measured. Results showed that the temperature of the metal parts of 6 models was higher than the standard’s upper limit (55°C), of which 2 models still complied with the standard requirement with a labelling either on the packaging or user instructions requiring the use of heat protection equipment (e.g. oven mitts). However, the remaining 4 models had no warnings on the packaging or instructions, thus failing to comply with the European safety standard, and the excessive heat may cause burns during use.
Overall Migration and Extractable Heavy Metals Complied with Safety Standards
Overall migration is one of the key safety and quality performance indicators of food contact materials, reflecting the total amount of non-volatile substances released or migrated when the material is expected to come into contact with different food simulants. 3 food simulants, namely 3% acetic acid, 95% ethanol, and isooctane, were used to simulate acidic and oily food. Each model was tested for 3 times, and all 3 tests must comply with the requirements of the EU safety standard. In the 3% acetic acid test, non-volatile substances were found in 6 models in 1 to 3 instances out of the 3 tests at amounts from 3 to 6.5mg/dm2, with decreasing amount thus comply with the standard requirement. After the first isooctane test, 2 models were found to release 8 and 9.5mg/dm2 of non-volatile substances respectively, but they were not detected with any non-volatile substances in the subsequent 2 tests, thus also complied with the requirement.
For extractable heavy metals, the models were assessed in accordance with the requirements of the European Directorate for the Quality of Medicines & Healthcare (EDQM) for extractable heavy metals. After the first 2 extractions (with 0.5% citric acid at 100°C), 6 test models were detected with 1 to 4 heavy metals, including aluminium, barium, iron, molybdenum, nickel and zinc, but detected amounts did not exceed the upper limit specified in the EDQM technical guide “Metals and Alloys Used in Food Contact Materials and Articles”. Furthermore, no heavy metals were detected after the third extraction, thus the models complied with the relevant requirements of EDQM.
PFOS and PFOA Not Detected nor Released in Most Models
Performance Satisfactory
Perfluorooctanesulfonic acid (PFOS) and perfluorooctanoic acid (PFOA) are additives commonly used to enhance oil resistance, water repellence, and to reduce friction, and are often used in coatings for non-stick cookware. However, their use is of great concern as some are classified as “human carcinogens” by the International Agency for Research on Cancer (IARC). Only 1 model was found to contain 0.026% PFOS, which was lower than the EU’s upper limit of 0.1%, and no PFOS release was detected in the food simulant test of this model, while all other models were not detected with and did not release any PFOS or PFOA, thus the overall performance was satisfactory.
Some Manufacturers Provided Warranty and Recycling Arrangements
Recycling Aluminium Cookware Helps Reduce Carbon Emissions
In recent years, some manufacturers have started to provide warranty services for non-stick pans. 12 models were covered by warranties ranging from 7 days to 10 years, which generally cover damages caused by production problems in materials and workmanship. In addition, 2 models labelled as made from recycled aluminium had satisfactory results in the cooking performance and chemical tests, indicating the feasibility of upcycling metal to help save energy and reduce carbon emissions in the manufacturing process. At present, only a small number of brands or agents offered recycling services. The Council hopes that the industry will further promote the recycling and upcycling of kitchenware to minimise resource wastage and boost the environmental efficiency of products.
Consumers using non-stick pans should follow these usage and maintenance practices:
- Before using a non-stick pan for the first time, it is advisable to wash it in warm water with detergent, or soak it in hot water overnight before use. This will help minimise impurities or non-volatile substances that may be released from the pan;
- Avoid using metal spatulas or other metal utensils with non-stick pans. Do not overheat the pan without food or cooking oil to minimise wear and tear on the coating;
- Choose a pan size appropriate to the amount of ingredients to minimise empty space exposed to heat causing damage to the coating;
- After cooking, allow the pan to cool down to room temperature before washing; use a soft sponge and avoid abrasive materials such as scouring pads or steel brushes to avoid scratching the coating;
- For stubborn stains, soak the pan in warm water for a few hours or overnight, then clean the pan using a neutral or mildly alkaline detergent, such as baking soda mixed with warm water;
- Blistering on the pan surface may indicate that the coating has started to peel, and consumers should consider replacing the pan.
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