Scratches on a Non-Stick Pan

Cause

• Obviously, scratches on nonstick pans are caused by sharp objects -- but they may not be the items you suspect. Even if you follow the manufacturer's warnings and avoid metal utensils, scrubbing sponges, wooden utensils and foods with bones or grit can still cause damage to your pans. Also, excess heat can weaken your nonstick coating, making it susceptible to damage from manufacturer-approved utensils.

Consequences

• Scratches on traditional metal pans are not a serious issue. You can continue to use the pans or have them refinished by a machine shop or independent smith. Scratches on nonstick pans are a different problem entirely. Once your nonstick coating is scratched, it will begin to flake away. This makes it difficult to heat the pan evenly, looks messy and can lead to polytetrafluoroethlyene chips in your food.

Health Concerns

• As of 2011, the United States Department of Agriculture and Food and Drug Administration maintained the stance that nonstick cookware containing polytetrafluoroethlyene was non-toxic and safe for human consumption. However, birds are particularly sensitive to the leeching of polytetrafluoroethlyene, and may become ill if they are exposed to chips or the fumes from an overheating scratched pan. Even though polytetrafluoroethlyene particles are safe for human consumption, they make a poor seasoning for your homemade stir fry.

What to Do

• A scratched nonstick pan is more of an inconvenience than a health risk. You might burn your food on a hot spot in the pan, disconcert guests with flaking cookware or season your food with polytetrafluoroethlyene. If any of these things concern you, take your pan to a professional refinisher and have the scratches repaired. However, keep in mind that this procedure can often cost more in time and money than tossing the scratched pan and buying a new one.

Prevention

• Purchase accessories designed for use with a nonstick pan and use them -- it only takes one fork to ruin a perfectly good pan. Keep your nonstick pan to low or medium heat. Don't put your pan in the oven unless the manufacturer's instructions state that this is an acceptable use. Always keep an eye on your cookware when it is on the burner. According to the National Institutes of Health, it takes less than five minutes for an unattended pan to heat to 600 degrees F and begin releasing harmful fumes.