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| Nonstick cookware has a specially coated surface that helps food from sticking during cooking. It’s popular for being lightweight, easy to clean, and requiring less oil or fat when cooking. |
| If you’re hesitant about the safety of cooking with nonstick cookware, you’re certainly not alone. Below, registered dietitian Anna Blahnik, helps us understand more. |
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Listen up,
Ginger Wojcik
Newsletter Editor, Healthline |
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Written by Ginger Wojcik
January 15, 2026 • 2.5 min read |
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| Q: |
Is it safe to cook with nonstick pans? |
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| A: |
Based on the current research, nonstick pans are considered safe when used properly. Although many contain chemicals associated with certain health issues, more research is needed to better understand the long-term health impacts of using these items.
Cooking with scratched nonstick pans or at too high of heat could cause the chemicals in their coating to leach into our food. Research suggests that exposure to these chemicals may affect thyroid health, hormone production, fertility, and cancer risk. These potential health risks are likely due to exposure to Per- and Polyfluoroalkyl Substances (PFAs), which are in the coating of many nonstick pans.
But before you throw out yours, it’s important to know you can minimize your exposure. Only use nonstick pans for cooking under 482˚F (250˚C) — cooking on a medium setting generally keeps you below this, although temperatures will vary by stovetop — and cook for less than 45 minutes at a time. Research suggests that heating on high for an extended period can break down the nonstick coating, releasing PFAs and transferring them into our food.
It’s also important to avoid using damaged or scratched nonstick pans. Metal utensils can easily scratch these coatings, so wooden utensils may be a better option. If you notice any damage to your pan, it’s best to find a replacement.
While precautions may help reduce risk, you can also choose to avoid using nonstick pans altogether. What are some safer options?
- stainless steel
- cast iron
- ceramic coated
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| Anna Blahnik, Registered Dietitian
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| Want to learn more about food, diets, cooking, or some other nutrition subject? Let us know at nutritionedition@healthline.com and we'll look into it for you! (Heads up, we may use your response in an upcoming newsletter.)
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| What we’re digesting |
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