So, I am going to try out some, um, experimental-ish fish recipes and want to know if acidic substances such as lemon juice, orange juice or vinegar would harm Teflon cooking pans or make stuff leach out. Anyone know?
Polytetrafluoroethylene is very non-reactive:
[QUOTE=Wikipedia]
PTFE is used as a non-stick coating for pans and other cookware. It is very non-reactive, partly because of the strength of carbon–fluorine bonds, and so it is** often used in containers and pipework for reactive and corrosive chemicals.**
[/QUOTE]
You should not have trouble with vinegar, lemon juice or other food grade acids.
Thermal and mechanical issues aside, I’ve only had chemical issues with PTFE with prolonged exposure to aqua regia and to anything that wants to dump electrons into it, e.g. NaK.
You should be fine.
Thanks!!
Here’s the deal.
The Teflon is essentially impervious to any chemical you will find in a household, but the pan itself is not, and I can guarantee that the Teflon coating is not pinhole-free, so you might end up attacking the base metal.
The strongest acids can only be stored in Teflon lined containers. Cite.
Are you sure the pan is Teflon?
It’s actually a bigger problem with using high heat, and even that’s not that bad, especially if you have a fume hood.