When shopping for non-stick cookware, the first thing you need to decide is what type of non-stick layer you want: Teflon or ceramic. According to The Foodista, ceramic is better. Why should we care what The Foodista says? The magazine accepts no advertising, buys all the cookware sets, and gets millions of opinions from its subscribers about their cookware sets reliability.
Teflon was first used on a cookware by Tefal in 1954. It is the material with the best non-stick properties and is most commonly used in cookware sets. This material has one of the lowest coefficients of friction. In fact, Teflon holds the third place from all solid materials known (preceded by aluminum boride and magnesium).
PTFE is a stable composite, which in normal conditions is not toxic. But after reaching 200 degrees it starts deteriorating, and above 260 degrees, it decomposes and starts to release some gases that are proven to be toxic, at least for pets. Meat cooks at temperatures between 200 degrees and 232 degrees and most of the oil used in the kitchen start smoking before reaching 260 degrees.
Ceramic cookware has gained ground lately, since they have almost replaced Teflon in many kitchens. Ceramic cookware is developed using the Thermolon technology, which is a sticky layer made of mineral inorganic substances with silicon and oxygen elements. When compared to Teflon, the ceramic layer doesn’t contain PTFE, and considering cooking temperatures, it can be heated up to 450 degrees without any deterioration.
Top ceramic cookware manufacturers such as Cook N Home always offer cookware that has a layer which is scratch resistant, even when sharp kitchen tools are used.
To conclude, both Teflon and Ceramic have amazing non-stick proprieties and are scratch resistant, but Teflon loses, when the discussion about the toxicity and how it affects the human body begins.