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Stainless steel pans require constant attention to temperature and generous amounts of oil to prevent sticking. Without precise technique, food burns and bonds to the surface, making cleanup a frustrating chore. What should be simple cooking becomes a skill test

PFAS and Teflon-coated pans release toxic particles when scratched or heated above 500°F. These 'forever chemicals' accumulate in your body and have been linked to thyroid disease, liver damage, and immune system disruption. What starts as convenient non-stick becomes a health hazard on your plate.

Ceramic pans seem like the perfect solution non-toxic and non-stick. But the coating is fragile and breaks down quickly with heat and use. High temperatures cause it to lose non-stick properties permanently. Most ceramic pans become unusable within their first year, leaving you with a sticky, flaking surface