The Nonstick Safety Rule Every Home Cook Should Know

Nonstick skillets provide the perfect slippery surface for eggs, delicate fish, and even pancakes. They require very little oil or fat, and clean-up is simple. But they are also a bit finicky compared to their sturdy counterparts, like stainless steel or cast-iron skillets. You might’ve even been warned against using them entirely. 

That’s because nonstick skillets are traditionally coated with a polytetrafluoroethylene (PTFE) such as Teflon, a synthetic polymer. While a PTFE coating helps to provide a no-stick surface for sticky foods like eggs, it can degrade and pose risks if you don’t use or care for nonstick skillets properly.

Here’s what to know. 

Why nonstick skillets and high heat don’t mix

Harmful fumes

“Nonstick coatings, especially PTFE like Teflon, start to break down at very high heat — think over 500°F,” says Julian Parker, culinary director at The Select in Charleston, South Carolina. “That’s when they can release fumes and lose their slick surface. I look at it this way: If you overheat it, you’re not just hurting the pan, you’re cutting its life short. Nonstick is perfect for eggs, pancakes, or a delicate piece of fish, but if I’m searing a steak I’ll grab something else.”

Heating PTFE-coated pans above 500°F actually breaks down the coating at “the molecular level, where the polymer chains begin to fragment and release various chemical compounds into the air,” explains Brad Lampe, principal research toxicologist at the National Sanitation Foundation (NSF).

“The breakdown of the PTFE coating may increase the risk of exposure to harmful substances.” These may include gaseous perfluoroalkyl and polyfluoroalkyl substances (PFAS), also known as “forever chemicals,” which have been linked to a range of toxic effects in humans and animals.

More immediately concerning, however, is the risk of something called “polymer fume fever,” also known as “Teflon flu,” which may occur when PTFE coatings are overheated and release toxic fumes. “This condition is commonly associated with fever, malaise, dyspnea, chest tightness, and a dry cough that may occur within a few hours after exposure, and can be fatal to pet birds due to their sensitive respiratory systems,” Lampe says.

Only a few hundred cases are reported annually, though the National Capital Poison Center says the number of calls have increased over time.

Aside from potentially harmful toxic fumes, there’s another risk associated with cooking nonstick over high heat. Lampe explains that “the risk of exposure to heavy metals, PTFE nanoparticles, and microplastics also increases when the PTFE coating breaks down due to abrasion and excessive heat.” 

Uneven heating

Potential health concerns aside, you may also run into issues with performance if you cook nonstick over high heat. “Even before the coating is damaged, high heat on a nonstick can give you hot spots and uneven cooking, burnt edges, and undercooked centers,” Parker explains. “Plus, intense heat can strip the subtle flavors from beautiful seasonal produce. I want my ingredients to shine, not taste scorched.”

That uneven cooking comes, in part, from the size, or thickness, of many nonstick skillets. Most nonstick skillets are lighter than stainless steel ones, which are made with sturdier materials like nickel, iron, and chromium, in addition to a cladding of aluminum or copper for improved heat distribution. Nonstick skillets may be made with stainless steel or aluminum, but they are often quite a bit thinner than regular stainless steel skillets.

“High, uncontrolled heat often leads to uneven cooking, creating hot spots that can burn food while leaving other areas undercooked,” explains Ryan Jones, cofounder and executive chef of  Free Reign Restaurants, including Honeysuckle Rose and Allora, in Charleston. “Lowering the temperature allows for more control and a more even heat distribution, which helps prevent scorching and yields more consistent results. These issues are especially noticeable when cooking delicate foods like eggs.”

What skillets should you use for high heat? 

Most nonstick skillets should not be cooked over high heat, and especially should not be placed under a broiler, which would expose the surface of the pan to temperatures even hotter than 500°F. Instead, use skillets that stand up to very high temperatures, such as cast-iron or stainless steel.

“When I really crank the heat — maybe I’m putting a deep char on peppers from the farmers market or searing a grass-fed steak — I go for carbon steel, cast-iron, or good stainless steel,” Parker says. “They can take the heat, they build flavor, and if you treat them right, they’ll last longer than most chefs’ careers.”

Jones recommends seasoning high-carbon steel skillets to minimize sticking. The same is true for cast-iron skillets, which have a natural nonstick surface when seasoned well. 

Can you ever use a nonstick skillet over high heat?

These days, certain nonstick skillets are developed specifically for high heat. “If you want to go the true nonstick route, I recommend ceramic-coated skillets and pans, which perform well when cooking over high heat,” says Parker. 

Regardless of what skillet you use, Parker says it’s important you take good care of them to extend their life. “I always tell my cooks: Treat your pans like you treat your ingredients,” he says. “Buy the best you can, take care of it, and it will take care of you. It’s better for your food, better for your wallet, and better for the planet.”