What Makes a Pan Non-stick and is it Safe?
Seemingly all frying pans claim to be nonstick, but what gives a material its non-stick property? One such substance is Teflon, one of the many trademarked names for polytetrafluoroethylene (PTFE), a polymer made up of carbon chains bonded to fluorine ([C2F4]n). The fluorine that surrounds the molecule creates a uniform and continuous protective casing around the carbon chain, resulting in a molecule with strong carbonfluorine bonds (1). PTFE is used in a variety of ways, the most well-known is as coatings on pans and other cooking appliances (2).
By: Wei Li ‘25 Opinions: Issue 4.
These properties are all due to PTFE’s structure, which prevents the molecule from forming intermolecular bonds with other substances, giving it a non-stick surface. The substance itself is considered safe to use at temperatures below 500 degrees Fº (260 degrees Cº), as any higher temperature will cause the polymer to degrade and release toxic fumes (3). If inhaled, these fumes may cause polymer fume fever; a disease including symptoms of fever, sore throat, and weakness (4). The effects of ingesting PTFE are unknown, however, some hypothesize the effects to be minimal due to its unreactive nature(5).
Some properties of PTFE include good resistance to UV light and heat; a very high melt viscosity, causing the liquid to flow with more difficulty; and being an effective electrical insulator (1).
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