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this post was submitted on 13 Jul 2025
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food
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I've heard that nonstick is only dangerous if you cook at high heat, as in > 500°F / 260°C
Does your average nonstick pan user know when they're cooking at those temperatures?
You'd notice your food burning. That's way too high for a pan
Really? I would have thought that pan temperatures were much higher than oven temperatures.
Not unless youre using gas.
So I guess the "Oven safe but do not put on stovetop" stuff is just because of the temperature differential?
Probably
If your stove doesn't require water cooling to stop the metal from warping, how do you achieve Wok Hei?
Electric stovetops max out ~500 F iirc. Gas will be way hotter, and you can get a special gas burner for woks that can be even hotter than that, though
It can also come off by being scraped by metal cooking utensils
It’s very benign in that form though. It’s really the gaseous forms of it that are toxic when breathed, and the liquid precursor chemicals used in manufacturing which get into our water supply that we have to worry about