PFAS-Free Frying Pans

PFOA (perfluorooctanoic acid) is one specific substance within the much larger group of PFAS. It was used for years as a processing aid in the production of PTFE coating (Teflon) and is now banned in the EU. PFAS is the umbrella term for thousands of related chemicals, of which PFOA is just one. Both hardly break down in the environment. Therefore, keep in mind: 'PFOA-free' says nothing about the other PFAS substances. A frying pan that is truly free of these coatings is made of cast iron, carbon steel, or stainless steel, or has a ceramic non-stick coating.

Yes. Cast iron, carbon steel, or stainless steel frying pans without added coating contain no PFAS, because those substances are only found in synthetic non-stick coatings. These materials are therefore naturally PFAS-free. With coated pans, it is different: only if the manufacturer states 'PFAS-free' or 'ceramic non-stick coating' can you be sure.

A ceramic non-stick coating bakes beautifully with little fat and is easy to clean. However, the non-stick properties can diminish over time with intensive use, usually slightly faster than with a traditional PTFE coating. How long it lasts depends heavily on maintenance: cook over low to medium-high heat, use wooden or silicone kitchen utensils, and do not overheat the pan when empty. Is your ceramic pan still sticking? Then these tips for ceramic pans will help.

Most do. Cast iron, carbon steel and stainless steel are magnetic and work directly on induction. Copper and aluminium pans are not magnetic by themselves; they only work on induction if they have a magnetic or multi-layer base. Most models in our collection have this, but check the specifications for a particular pan. Not sure about a specific model? Feel free to ask your question via chat, WhatsApp or phone.

For beginners, a frying pan with a ceramic non-stick coating is usually the easiest: it requires little oil and is easy to clean. If you prefer to start with cast iron or carbon steel right away, choose a pre-seasoned model, such as one from Skottsberg. Such a pan requires a bit more attention at first, but then you have a pan that will last for years.

Sticking in PFAS-free pans is almost always due to technique, not the pan. With stainless steel and carbon steel, the rule is: preheat the pan thoroughly, then add the fat and place your ingredient in when the fat is hot. It will release on its own as soon as a crust forms. With ceramic, it works the other way around: cook over low to medium heat and avoid overheating, because too high a heat damages the coating. More explanation can be found in cooking without sticking in a stainless steel pan.

That depends on the surface. In a pan with a ceramic non-stick coating, it is best to use wooden or silicone kitchen utensils to keep the coating intact. Metal utensils are also fine in cast iron, carbon steel, and stainless steel pans, as they do not have a delicate coating. Proper care extends the life of every pan; you can read how to do that in how do I care for my pans?.

That varies depending on the material. Stainless steel frying pans are usually dishwasher-safe. It is better to wash cast iron and carbon steel by hand to prevent rust and damage to the seasoning. Pans with a ceramic non-stick coating are often dishwasher-safe, but washing them by hand significantly extends the life of the coating. If in doubt, always check the instructions for the specific model.