Part 2: Basic Metals
|Sprayed-on PTFE $14.99|
The world has a love and hate relationship with Teflon or polytetrafluoroethylene (PTFE). Stainless steel pans are given a layer (or more) of this magical chemical, and suddenly there are no more burns, stick-on, and crust. Thanks to China, PTFE products are widely available for very cheap. Is Teflon the kitchen god's answer the prayers of millions of busy mothers and lazy chefs? No, not at all.
|Baked-on PTFE $39.95|
- Don't use metal utensil on the pan and avoid putting it in the dishwater: Once the pan is scratched, it releases toxins into the food and especially sauces. Metal utensil will directly damage the surface, while dishwashing will slowly wear it out.
- Put oil in early: most oil (except for avocado and safflower oil) will smoke and become unusable before the pan reaches 500F. Do not heat dry or empty Teflon pan for more than a minute.
- Only use Teflon pan on low or medium heat.
- Couples planning to have children or pregnent women should avoid using Teflon pan.
|All-Clad Baked-on PTFE $127.95|
Your Best Options:
|Swiss Diamond $114.99|
Environmentally and healthy non-stick frying pans do exist, but that's for the next post. Stay tuned!