Where We Come Down on the Non-Stick Coating Controversy

A Letter from the Owner of Toque Blanche

For as long as I’ve been selling cookware—a little more than 20 years—there have been concerns about the coating used in standard non-stick cookware that originally was known as Teflon. 

The manufacturers, of course, didn’t call their non-stick coating Teflon, but it all was basically made from the same formula, even though certain advancements and improvements were made over the years. The manufacturers were adamant that there was no danger because there were no off-gasses from their products at the temperatures used for cooking. Consumers often weren’t convinced.

Finally, in recent years states began taking steps to either prohibit the sale of these products or require strict disclosures.

Taking note, manufacturers have recently made great progress in alternative non-stick coatings, primarily ceramic. One manufacturer, Green Pan, notes that they are on the 8th generation of ceramic coating. Evaco has recently done a complete overhaul of their line with a new ceramic formulation. Both Made In and Le Creuset have come out with PFOA-free, ceramic-clad cookware in the last 12 months.

So what is ceramic non-stick? 

The non-stick coating is generally made from a sol-gel solution, which is a liquid suspension of silica particles (a component of sand). Think of it as being similar to glass. These non-stick products are manufactured with naturally occurring materials and do not rely on synthetic coatings. 

At Toque Blanche, we have decided to discontinue the sale of products with Teflon-like (PTFE-based) coatings and recommend ceramic non-stick cookware for those seeking safe, non-stick options in their kitchen.

As strong proponents for the manufacturing and sale of non-toxic cookware and cooking tools, we don’t want our customers forced to read through warning labels and worry about potential hazards with their cookware — especially since such good, safe alternatives are now available.  

Carbon steel is another alternative to non-stick, and while excellent cookware in its own right for searing and browning, these products just aren’t up to the non-stick task.  The true test of non-stick cookware is: can you fry an egg with a teaspoon of butter and watch it glide around the pan until it’s ready to be flipped over with a flick of the wrist? Ceramic non-stick passes that test with ease, while carbon steel will nearly always disappoint.

Here’s a rundown on our PFOA-free ceramic non-stick offerings:

Evaco / Cast: durable, eco-friendly, cast from a single piece of aluminum, superior heat conduction, easy cleanup. Made in Korea. Shop here: https://www.mytoque.com/collections/evaco

Green Pan: eco-friendly, diamond-infused ceramic nonstick, crafted from hard anodized aluminum. Made in Italy and China. Shop here:  https://www.mytoque.com/collections/greenpan

Made In Cookware: CeramiClad pans are 5-Ply Stainless Clad, proprietary Nonstick ceramic coating, made without PFAS, PFOA, PTFE, lead, and cadmium. Made in America. Shop here: https://www.mytoque.com/collections/made-in-cookware

Le Creuset: ceramic frying pans feature a PFAS-free coating, heavy-gauge aluminum core, fully encapsulated stainless steel base. Made in China. Shop here: https://www.mytoque.com/collections/le-creuset

Make your ceramic non-stick cookware last with these tips:

1. Avoid using metal utensils when cooking, instead use silicone, wood or bamboo spatulas and spoons

2. Hand wash and clean thoroughly with a sponge or gentle scrubber. It’s essential to remove all cooked-on oils or foods. We recommend our Chamba Scrubbie for gentle cleaning. 

3. Store your pans properly, without stacking or colliding with other pans. Consider a hanging rack like this one from JK Adams, or separated divider. 

4. Avoid the highest temperatures and aim for a low to medium heat. Select a quality pan with materials that promote even heat distribution (like all of those listed above!).  

5. Use non-stick cookware sparingly when non-stick is needed such as for eggs and fish. For other cooking tasks, bring out the cast iron or stainless steel!

6. Use some oil, fat or butter and wait for it to heat up before adding your protein.

When to throw out your old pans:

If you see scratches, dents, or peeling in synthetic (Teflon) coated pans, it’s time to dump them and purchase replacements.

Should you have any questions, please don’t hesitate to reach out to us via chat on our homepage during business hours, or by phone or email here.