There is growing concern about the potential toxicity of nonstick coatings on pans. In this case, stoneware, non-toxic glazed ceramic glass, and cast iron are your best options. While they will have a higher upfront cost, they are generally free of toxins.
Here are some tips if you want to keep using nonstick coated pans:
●If possible, use unbleached parchment or silicone baking mats to prevent your baked goods from coming into direct contact with the coating.
● Invest in a high-quality heavy-duty pan. The worry is that the coating can be released into your food when the pan gets too hot. Lightweight pans heat up faster. Avoid scratching the nonstick pan, as these scratches may release particles into the food. Do not use metal utensils to remove baked goods from pans, and do not put nonstick pans in the dishwasher.
●If you use non-stick bakeware frequently, please replace it every three to five years to avoid surface wear.
