Can Chinese herbal medicine be simmered in a non-stick pot?
Generally speaking, non-stick pans can be used to decoct traditional Chinese medicine, but attention should be paid to the heat level and characteristics of the herbs. The specific analysis is as follows:
Non-stick pans have relatively stable chemical properties and are unlikely to react with ingredients in Chinese herbal medicines, making them suitable for decocting herbs. However, because the components of Chinese herbs are complex, special care should be taken with herbs containing acidic or alkaline substances—particularly regarding heat intensity and decoction time—to avoid affecting medicinal efficacy. For example, certain herbs containing flavonoids, such as Scutellaria (Huang Qin) and Sophora flower (Huai Hua), are prone to oxidation and discoloration at high temperatures; therefore, they should be simmered over low heat to prevent loss of active ingredients. Additionally, some herbs produce foam and oily residue during decoction, which may volatilize or decompose at high temperatures, thus requiring careful control of heat and duration.
It is important to follow traditional Chinese medicine decoction methods and guidelines, avoiding prolonged soaking of herbs to prevent loss of medicinal components. Moreover, self-medication should be strictly avoided to prevent adverse effects and harm to health. If serious discomfort occurs due to improper use, immediate medical evaluation and active treatment are necessary to avoid delaying proper care.