Non-stick pans are a staple of most Kiwi kitchens. They are durable, frictionless, and easy to cook with and clean - but when they're scratched, how safe are they?
A new study by Australian researchers says cooking with damaged nonstick pans may release millions of micro and nanoplastics. So how worried should we be?
Professor Oliver Jones, associate dean of the Biosciences and Food Technology Discipline at RMIT University in Melbourne, joins the show to discuss
Snapper bites frying in pan. Photo: RNZ / Ellie Jay
