Cook-Smart precautions on using nonstick pans

You can use nonstick cookware safely, as long as you use it properly. Any food that cooks quickly on low or medium heat and coats most of the pan's surface which brings down the pan's temperature is unlikely to cause problems; that includes foods like scrambled eggs, pancakes, or warmed-up leftovers. And many other kinds of cooking are safe as well. In researches, the only food prep that yielded a nonstick pan temperature exceeding 600^oF in less than 10 minutes was steak in a lightweight pan with no decent coating on it. But to be cautious, keep these tips in mind. Never preheat an empty frying pan. In tests, each of the three empty pans we heated on high reached temperatures above 500 degrees in less than five minutes - and the cheapest, most lightweight pan got there in less than two minutes. Even pans with oil in them can be problematic; the cheapest pan zoomed to more than 500 degrees in two and a half minutes.

Don't cook on high heat. Most manufacturers now advise consumers not to go above medium. However, that Teflon coating does not pose any health risks, this guideline is simply meant to maximize the life of the product. Do people still cook on high, despite manufacturers' instructions? No one knows, but you know if you are doing it, and if you are, the consensus is clear: it would be safer if you stopped. Since some people won't switch to medium, or will overheat accidentally if distracted, it is recommended that people simply phase out the use of nonstick pans. To play it safe, set your knob to medium or low and don't place your fry cookware over so-called power burners (anything above 12,000 BTUs on a gas stove or 2,400 watts on an electric range); those burners, seen more often in recent years, are intended for tasks like boiling a large pot of water quickly and are not for frying pans.

Ventilate your kitchen. When cooking, turn on the exhaust fan to help clear away any fumes. Don't broil or sear meats. Those techniques require temperatures above what nonstick can usually handle.

Choose a heavier frying pan. Lightweight pans generally heat up fastest, so invest in heavier-weight cookware - it's worth the extra money.

Avoid chipping or damaging the pan. We've all been told not to use metal utensils on nonstick pans. Newer products may be harder to chip, because the adhesion between the pan and the coating is better. Still, if pans do chip or flake, they may be more likely to release toxic compounds. To prevent scratching, use wooden spoons to stir food, avoid steel wool, and don't stack these pans. If you do, put a paper towel liner between them.

How long can you expect your nonstick cookware to last? Some experts advise replacing your cookware every couple of years. What should you do if the pan does become damaged? A clear answer: Throw it away.

To cut a long story short, do not be afraid of treating your family with beautiful meal by using nonstick coating frying pan, but if you do, reduce the number of meals you prepare on heat. And do not forget common rules listed above: they will give you the feeling of safety and will help your cookware to last longer.