When we have to buy a new pan, the choice is never easy. In recent years, the non-stick pans have come under fire due to the potentially harmful substances contained in their coatings, the best known of which is undoubtedly Teflon. This has pushed many consumers to move towards more traditional alternatives, made with materials such as stainless steel, cast iron and copper.
Pans made of these materials promise greater durability and healthier cooking, but require a bit of experience to achieve optimal results in the kitchen and, above all, do not always offer the same performance. Which pans to choose? To help consumers make better purchases, the experts of the French magazine Que Choisir they put to the test 20 cast iron, stainless steel or copper pans, evaluating them through rigorous tests that analyze their cooking performance, ease of use, thermal safety and solidity, providing a reliable guide to navigate Teflon-free alternatives.
The best pans in the test
Based on all the parameters, the ranking of pans without Teflon has been drawn up, which we report from best to worst of the test:
What is Teflon and its health risks
The Teflona registered trademark that identifies the polytetrafluoroethylene (PTFE)is a material known for its non-stick properties. Although the term “Teflon” is technically a trade name, it is often used colloquially to refer to any PTFE-based nonstick coating, a polymer belonging to the PFAS family (perfluoroalkyl substances). These substances are now sadly known, due to their persistence in the environment and potential risks to human health.
Teflon, while still legal in many countries, is particularly controversial due to its possible impact on health, especially due to the material’s degradation at high temperatures, which can release toxic fumes and harmful particles that risk contaminating food. Furthermore, if the Teflon coating is damaged, for example by scratching the surface, fragments can break off and enter the food. Although the quantities of these particles are generally low, scientific studies have associated exposure to PFAS with various health problems, such as endocrine disorders, an increased risk of tumors and interference with the immune system.
In the past, Teflon was produced using PFOA, a chemical now banned in the European Uniondue to its harmful effects on health and the environment. Teflon manufacturers now claim that their products are “PFOA-free,” but concern now shifts to other compounds used as substitutes. This has led many consumers to look for safer alternatives, such as pans with Teflon-free coatings, especially in light of growing concerns about the possible long-term effects of PFAS.
The safest materials in terms of Pfas
The pans tested, made in alternative materials such as stainless steel, cast iron and copperin theory, should not contain PFAS, as they do not have traditional non-stick coatings such as Teflon. However, we cannot be completely certain. In fact, even if these materials are generally considered safer, traces of PFAS have been found in the past even in apparently safe pans, such as ceramic ones (although in much lower concentrations than those found in Teflon pans).
For definitive certainty, further specific tests would be necessary. In any case, the use of these materials is generally associated with a lower risk than cookware with traditional non-stick coatings.
It should be underlined, however, that any material can release substances, as a test on the cast iron pans we told you about also demonstrated.
How the test was conducted
The test was conducted in the laboratory and, before starting the practical tests, the characteristics of each pan were recorded. For the cast iron and steel models, seasoning was carried out according to the manufacturers’ instructions, in order to simulate real conditions of use.
The pans were then subjected to three main culinary tests to evaluate their effectiveness, they were prepared in particular:
In addition to culinary performance, other aspects were analysed:
