So that nothing burns even with a little oil: Coated pans are suitable for gently cooking vegetables, fish and egg dishes, for example.
But there are a few things to consider when buying and using.
The handle falls off, the heat is only distributed irregularly, the coating crumbles after a while: Some
pans with a non-stick effect
are risky for amateur cooks.
This is now shown by an investigation by the Stiftung Warentest *.
Stiftung Warentest has tested 14 non-stick coated pans: two "poor"
Out of
14 pans tested,
only
4 were rated “good”
: Gastro Sus Diamas Pro, Fissler's Adamant Comfort, Zwilling Madura Plus and Woll Concept.
These pans cost on average
between 50 and 100 euros
.
Eight products received the rating “satisfactory”,
2 were
“unsatisfactory”
- the testers had safety concerns about them, reports the foundation in the magazine “test” (issue 1/2021).
In the test on an induction device, a model heated up to almost 400 degrees Celsius after just a few minutes.
According to the Federal Institute for Risk Assessment, polytetrafluoroethylene (PTFE), which is usually what the coating is made of, can
release toxic fumes
, such as fluorine compounds,
from 360 degrees Celsius
.
Another product broke the handle, there was a risk of burns.
Also read:
Many amateur cooks make this pan mistake - but you can easily avoid it.
Beware of scratches and excessive heat
After buying a good product, it is also
very important to use it correctly
.
The
Stiftung Warentest warns that
such non-stick pans
should never be used empty and at full heat
.
In addition, according to the “test”, the pans are mostly sensitive to
sharp objects, acidic foods and scratchy pan cleaners
- all of which could destroy the coating.
The testers recommend that the pan must be replaced at the latest when it is no longer intact.
(dpa) * Merkur.de is part of the nationwide Ippen digital editorial network.
© dpa-infocom, dpa: 201215-99-705610 / 2
Test: pans
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