Fukuro Malaysia

Non-stick cookware is designed for cooking foods that require easy release and controlled heat, such as eggs, fish, pancakes, and delicate proteins. It allows consistent results with less oil while reducing the risk of food tearing, burning, or sticking during cooking.

Most modern non-stick cookware uses PTFE-based or ceramic-based coatings. Both are designed to be food-safe when manufactured and used according to industry standards. Fukuro Malaysia offers both PTFE-based and ceramic-based non-stick cookware, allowing users to choose between long-lasting smooth release or a ceramic surface preferred for lower-heat, lighter cooking styles.

Non-stick cookware is easier to use and requires less oil, making it ideal for everyday cooking and beginners. Stainless steel is more durable and better for high-heat cooking, but it requires more cooking technique and heat control.

Yes, PTFE coatings are stable and safe at normal cooking temperatures below approximately 260°C. Safety issues only arise when pans are severely overheated far beyond typical household cooking conditions.

Non-stick cookware does not release harmful fumes during normal cooking. Fumes may only occur if the pan is overheated empty at extremely high temperatures, which is avoidable with proper use.

No, non-stick cookware should not be heated empty, as the coating can overheat rapidly without food or oil to absorb heat. Repeated empty heating shortens the coating’s lifespan and reduces non-stick performance.

This is caused by slight thermal expansion or a naturally convex pan base under heat. It does not indicate a defect and does not affect cooking safety.

Yes, if the scratches are light and the coating is intact. You should stop using the pan when the coating is visibly peeling or flaking and the metal surface underneath can be seen. This is a clear sign the pan has reached the end of its usable life and should be replaced for safe, reliable cooking.

No. Scratches alone do not cause chemical release. Harmful exposure only occurs when the coating is destroyed by extreme overheating.

Yes. Non-stick pans allow oil-free cooking, but using a small amount of oil helps protect the coating and improves heat distribution. This also helps extend the lifespan of the pan.

Yes, it is compatible with gas stoves. Flames should not extend beyond the pan base to avoid overheating the sides and the handle.

No. Modern non-stick cookware does not need seasoning. Seasoning originated from traditional cast iron and carbon steel cookware, where oil must be baked into the metal surface to create a natural non-stick layer and prevent rust. Because of this long history, many people assume that all cookware requires seasoning. However, this is not true for modern non-stick cookware. Modern non-stick cookware uses factory-applied coatings such as PTFE and ceramic non-stick coatings. These coatings are applied under controlled industrial processes and cured at extremely high temperatures, making them naturally non-stick from the first use. Seasoning is not required. However, light seasoning can help provide extra protection and may reduce early wear and tear.

This usually happens when the pan is overheated or used with too little oil, causing food to bond to the surface. Using low to medium heat, adding a small amount of oil, and allowing the pan to heat gradually will restore proper non-stick performance.

It is commonly used for specific tasks like eggs and delicate proteins. High-heat tasks are handled by other cookware types.

Yes, boiling water or noodles is fine.

Frequent high heat, metal utensils, dishwasher cleaning, and improper storage can accelerate coating wear. Following proper use and care guidelines helps preserve non-stick performance and extend the pan’s lifespan.

Small chips or scratches on the surface are generally cosmetic, not harmful. Whether it’s PTFE (normal non-stick coating) or ceramic coating, a minor chip does not cause coating particles to dissolve into food or release toxins. These coatings are chemically stable at normal cooking temperatures. Even if a small flake were to come off (in very rare situation) and swallowed, it would pass through the body harmlessly.