Non-stick frying pans are cookware with a heat-stable coating (such as PTFE/Teflon or ceramic materials) on the bottom. The coating's chemical inertness reduces food adhesion, making cleaning easier and reducing oil usage.
The coating must meet national standards, such as an average thickness of ≥25 micrometers, and the operating temperature should be below 250℃ to avoid decomposition. It's also important to avoid cooking acidic foods to prevent corrosion of the substrate.
Non-stick frying pans manufactured in the last decade or so have largely stopped using processing aids such as perfluorooctanoic acid (PFOA).
If the coating wears down or peels off, it mainly affects the non-stick performance. Small amounts of coating particles accidentally ingested can be metabolized by the human body and do not affect health.