Some newer coatings appear to make use of nanotechnology to create a smooth, non-porous, non-stick coating. Preliminary studies suggest that nanoparticles from these coatings can leach into food, especially when cookware is used at high temperatures and with repeated use as the surface is scratched or otherwise degrades (R). It may well be that these newer non-stick coatings are indeed as eco-friendly, safe, and non-toxic as their manufacturers claim. The reality is, though, that we just don’t have any good, independent, scientific research to back up these claims. As such, it seems smart to stick to tried and tested cookware where any non-stick coating comes from natural seasoning or is ceramic in nature.