Which frying pan is the safest for health?

Choosing the right frying pan, along with safer frying practices, can significantly reduce your long-term exposure to harmful chemicals from cooking. (This image is human-created, AI-aided)

Take a look around your kitchen – you are likely to have a frying pan, a rice cooker lined with a non-stick coating, or even an air fryer.

These tools make everyday cooking quick and convenient.

But while they appear harmless, research suggests that non-stick surfaces can release toxic chemicals into food, raising questions about what we’re really consuming each time we cook.

Potentially harmful

Universiti Putra Malaysia food toxicologist Associate Professor Dr Ahmad Faizal Abdul Razis shares that studies indicate some non-stick coatings contain chemicals that may be harmful if used over the long term.

“PFAS (per-and polyfluoroalkyl) substances are often used in non-stick coatings.

“They can become harmful when the surface is scratched, as the peeling material is unsafe,” he says.

PFAS are a large group of compounds that are persistent organic pollutants.

They are often referred to as “forever chemicals” because they linger in the environment for decades without breaking down.

They are not only found in cookware, but also in some food packaging, such as certain wrappers for nasi lemak or goreng pisang.

Their persistence means they can build up in the body over time, and research has linked them to various health risks.

Universiti Kebangsaan Malaysia toxicologist Associate Professor Dr Razinah Sharif, notes that the chemicals used in non-stick pans have been linked to cancer risk and act as endocrine-disrupting chemicals.

This means that these chemicals can interfere with the body’s hormonal system.

“Research shows that exposure to PFAS can affect fertility and reproductive health, with higher levels often detected in individuals experiencing infertility,” she says.

“Because they disrupt hormone function, PFAS and their derivatives present serious health risks that extend far beyond cooking safety.

“For these reasons, it is recommended to avoid low-quality non-stick pans, particularly those with unknown or unregulated coatings.”

​​Better alternatives?

Choosing the right cookware, along with safer frying practices, can significantly reduce long-term exposure to harmful chemicals in everyday cooking.

According to Assoc Prof Faizal, among the four common frying pan options – non-stick, ceramic, stainless steel and cast iron – the safest choice is high-quality stainless steel.

“It is durable, has low reactivity and leaches minimally into food.

“However, not all stainless steel is the same; cheaper versions may rust,” he says.

He recommends investing in heavier, thicker and pricier stainless steel pans, as these indicate better quality.

“Unlike non-stick cookware, overheating stainless steel does not release toxic chemical fumes.

“However, trace amounts of nickel or chromium may leach into food, especially when cooking acidic dishes – although for most people, this poses little to no health risk if the quality is high.

“That said, no cookware is entirely risk-free.

“Ultimately, safety depends not just on the material, but also on how the cookware is used.“

He shares that ceramic cookware can also pose risks, as some products may contain cadmium.

“It is important to check safety labels carefully and avoid sudden high temperatures since ceramic is fragile.

“In fact, it is considered the most delicate option of all.

“Cast iron, meanwhile, is another good alternative, but it comes with its own considerations.

“Food cooked in cast iron can absorb iron, which may be beneficial for some people, but risky for those with excess iron levels,” he says.

Still, both Assoc Prof Faizal and Assoc Prof Razinah emphasise that higher-quality stainless steel and thick cast iron pans remain the safer, more durable choices for long-term use.

Using non-stick pans

Non-stick pans are popular in many kitchens for their convenience in cooking and cleaning up.

For those who still use them, proper care and handling are key to minimising risks.

Assoc Prof Faizal explains that safety depends largely on how the non-stick pans are used.

“Consumers should watch for scratches and peeling, as these make the cookware unsafe.

“Once the coating begins to peel, the pan should be replaced immediately,” he warns.

He also advises against preheating an empty non-stick pan.

“Add a little water or oil before heating.

“Many professional chefs follow this practice – they never heat an empty pan,” he says.

While non-stick cookware is often marketed as usable without oil, risks remain.

Choosing the right pan also depends on your cooking habits.

Some pans are more sensitive and unsuitable for powerful gas stoves, where heat is harder to control.

The main dangers come from scratches and overheating; at medium or low heat, with the coating intact, non-stick pans are generally safe.

Assoc Prof Razinah adds that one of the biggest concerns is long-term chemical exposure.

Even if the coating looks fine, PFAS-based chemicals may still leach over time.

“The danger isn’t immediate, like food poisoning,” she explains.

“It comes from decades of exposure; sometimes, the effects only appear 10 or 20 years later, or even across generations.”

For this reason, she suggests using non-stick pans only for light cooking, such as frying eggs or quick stir-fries, and avoiding heavy-duty uses such as deep frying.

“Many people dismiss these concerns by saying, ‘I’ve been using my non-stick pan for years with no problem’,” she notes.

“But the risks are cumulative and invisible in the short term.

“Consumers need to think about what they are putting into their bodies over a lifetime.”