The Consumer Council recommends using oil while cooking with non-stick pans and performing proper maintenance to prevent the coating from peeling.

In laboratory tests conducted on 24 models to test their non-stick performance after extended use, an instrument was used "to abrase" pan surfaces 500 times before pancakes were cooked without any oil.

They repeated the cooking process five times, expecting the pancakes to be easily removed from the pan with a spatula each time.

The watchdog found that four did not meet European standards for non-stick performance – the Rossetti Torino Non-Stick Stir Fry Wok, Vita Craft's Mocomichi Hayami Wok, EZ Cook Professional's IH Non Stick Fry Pan and Ideale Chef's Mix 316 Stainless Steel 3-Ply Non-Stick Deep Frypan.

However, the watchdog said that using oil during cooking, along with proper maintenance, could help prevent incidences of sticking or the coating from peeling.

It also advised against using metal spatulas with non-stick pans and warned against overheating the pans when they are empty to minimise wear and tear on the coating.

Additionally, it recommended allowing pans to cool to room temperature before washing, avoiding using abrasive materials to prevent scratches and replacing the pan if peeling occurs.

"When [consumers] are looking for non-stick pans, [they should] look clearly on the labelling," said Angel Cheung, the council’s director of research and survey.

"What kind of pans that are suitable for their stoves... [depends on] households, some may be using gas stoves, some may be using induction cookers.

"You need to look at whether the non-stick cooking pan is suitable both for the appliances that you use at home and if there are any labelling or warning statements on the packaging."