Non stick cookwear

This is what DuPont says:

At high temperatures, the quality of the coating may begin to deteriorate — it may discolor or lose its nonstick quality. This can begin to occur at temperatures above 500°F (260°C). If heated to an extremely high temperature, the coating may begin to decompose and give off fumes. Fats, butter, or cooking oil will begin to scorch and smoke at about 400°F (204°C). DuPont nonstick coatings will not begin to significantly decompose until temperatures exceed about 660°F (349°C) — well above the smoke point for cooking oil, fats or butter. It is therefore unlikely that decomposition temperatures for nonstick cookware would be reached while cooking without burning food to an inedible state.

get a cast iron one ... problem solved

popeye said:

get a cast iron one ... Problem solved

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bingo!!

Yep - properly seasoned cast iron is non-stick and will survive almost any abuse you can throw at it...

Regards,

John

I work with Teflon every day. I would use cast iron.

+1 on Cast Iron

Ron_L said:

Are you going to cook on it or just use it as a heat shield? If it's just for a heat shield just get an inexpensive pizza pan and cover it in foil for easy clean up.

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What about all the direct heat it's going to take and the possible fumes?

Fishin4bass723 said:

This is what I am worried about the fumes. I am just going to use it as a diffuser.

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Which should be getting direct heat from below...

Personally I would avoid the risk and find something else.. Weber water pan, or clay saucer (non glazed). I wonder how long a thin piece of metal would hold up over time.