I’ve been using the IKEA KAVALKAD frying pan for some years now. It’s a handy pan – affordable, light, and does the job well enough. I’ve been replacing one KAVALKAD after another when the coating wears off, but now, I’m ditching it for good.
Why? It has PFAS.
What’s PFAS?
Per- and polyfluoroalkyl substances (PFAS) are a group of manufactured chemicals widely used in various industries due to their ability to resist heat, water, and oil. However, recent scientific research indicates that exposure to certain PFAS may lead to adverse health outcomes. For instance, studies have shown that these substances can be linked to a variety of health effects, including altered immune function, cholesterol changes, and increased risk of certain cancers. The persistence of PFAS in the environment and their tendency not to degrade over time raises concerns about their long-term impact.
PFAS Exposure
We can unknowingly ingest PFAS through other means besides the frying pan. We can drink water from PFAS-contaminated municipal sources or eat fish from contaminated waters. These persistent little chemicals are also found in all sorts of everyday items—beauty products like shampoo, dental floss, nail polish, and eye makeup. Stain-resistant fabrics like carpets and a rain jacket may have PFAS. Certain paints, varnishes, and sealants may add PFAS to make them last longer and easily cleanable.
It may not be possible to eliminate exposure to PFAS completely, but if I can reduce the toxic burden on my body, I’d definitely try.
IKEA’s Good Pan
IKEA has been working since 2009 to phase out PFAS, and they recently launched new cookware with an alternative coating that’s kind to our bodies and planet. The latest products—HEMKOMST, MIDDAGSMAT, and HUSKNUT—come with a ceramic non-stick coating called sol-gel. Made from naturally occurring minerals, the ceramic coating does not emit toxic fumes, even when heated to high temperatures. This property makes them a safer alternative for both indoor air quality and the environment.
What’s Sol-Gel?
Sol-gel ceramic coatings are mainly made of silica. The coating is applied as a gel and then hardened in an oven, creating a durable and non-stick surface for cooking. This coating offers several advantages over traditional non-stick coatings, such as those containing PTFE (Polytetrafluoroethylene), which tends to break down under prolonged high heat, releasing toxic chemicals into the air.
“The new range is just the beginning of our journey in phasing out PTFE in cookware and bakeware. By 2026, all our cookware and bakeware will be non-PTFE,” says Jonatan Elofsson, Range Area Manager Cooking & Eating, IKEA of Sweden AB.
Find Them At An IKEA Near You
IKEA launched these shiny new ceramic-coated pans in April 2024. Look for the HEMKOMST, MIDDAGSMAT, and HUSKNUT with the sol-gel ceramic coating. The older version of the range may still be available on the shelves, so check the labels for the coating material listed as sol-gel.
How Often Should You Change Your Non-Stick Pan?
Even if you get the new ceramic-coated pans, they are not meant to last forever. It’s time to swap out your non-stick pan when you notice these telltale signs that it’s seen better days.
Ditch your pan if it is showing these signs:
- Dark discoloration or deep scratches
- The surface is beginning to peel, flake, or chip
- Food sticking to the surface when you cook
- Warping of the base
These signs not only mean your pan won’t cook as effectively but can also signal that it’s no longer safe to use, as bits of the coating could start mixing into your food.
Warping is another red flag. A warped pan doesn’t sit flat on the burner, leading to uneven cooking and potentially even more damage to the pan.
Generally speaking, non-stick ceramic-coated pans last about one to three years, but this can vary depending on how much love (or tough love) you give your cookware.
So, give your pans a little check-up now and then, and keep your kitchen a safe place to whip up healthy meals.
Alternative To Non-Stick Pans
Update! Comments to my post suggest I should look at alternatives to non-stick pans. And yes, there are good alternatives to traditional non-stick pans. They offer various benefits in terms of health, durability, and cooking performance. Let’s explore some of these options.
1. Stainless Steel Pans
Stainless steel pans are incredibly durable and can last a lifetime if properly cared for. They resist chipping, warping, and scratching. These pans are suitable for a wide range of cooking techniques, including searing, browning, sautéing, and deglazing.
Stainless steel doesn’t react with acidic or alkaline foods, ensuring that your meals remain safe and uncontaminated. While they require a bit more effort to clean, they can be lightly scrubbed without fear of damaging the surface.
IKEA carries a number of stainless steel cookware, from the cheap ANNONS 5-piece cookware set to the top-of-the-range SENSUELL collection to their popular 365+ range. If you need a non-stick alternative, this is the place to start.
Stainless steel pans require some getting used to. Food tends to stick if they are not heated properly. The key is to preheat the pan. Here’s how:
- Place the pan on the stove over medium heat for a few minutes. You can test if it’s ready by sprinkling a few drops of water into the pan. If the water droplets sizzle and evaporate quickly, the pan is properly preheated.
- Then, add a small amount of oil or butter to the preheated pan. Swirl it around to coat the surface evenly. Wait until the oil is shimmering but not smoking before adding your food.
- Start cooking on medium heat and adjust as needed. For searing meat, you might need higher heat, while for delicate foods like eggs, lower heat is preferable.
- Place the food in the pan and let it cook undisturbed for a few minutes. When it’s ready, it should lift easily with a spatula. If it sticks, give it a bit more time.
- To wash, wait for the pan to cool. Wash it with warm soapy water and a sponge. For stubborn residue, use a paste of baking soda and water or a non-abrasive scrubber. Avoid using steel wool or harsh cleaners that can scratch the surface.
2. Cast Iron Pans
Cast iron pans retain heat exceptionally well, making them perfect for tasks that require steady, even heat, such as frying and baking. They can be used on the stovetop, in the oven, and even over an open flame, making them highly versatile.
When properly seasoned, cast iron pans develop a natural non-stick surface that improves with use. These pans are nearly indestructible and can last for generations with proper care. Cooking with cast iron can add a small amount of iron to your diet, which can be beneficial for those with iron deficiencies.
At IKEA, look for the VARDAGEN cast-iron cookware range.
3. Carbon Steel Pans
Carbon steel pans are lighter than cast iron but offer similar benefits in terms of heat retention and durability. These pans are great for high-heat cooking and can be used for frying, sautéing, and even baking.
Like cast iron, carbon steel pans develop a natural, non-stick surface with proper seasoning. They are highly durable and can withstand high temperatures without warping.
The VARDAGEN frying pan range is made of carbon steel and is lighter than its cast iron counterpart. A good alternative if you’re looking for a handy, everyday pan.
What’s your favorite IKEA pan? Let us know in the comments.