Using a scratched non-stick pan as a food steamer is generally not recommended. Even if the food doesn't directly touch the scratched surface, there are several reasons why it may not be safe:
Release of toxic substances: Non-stick pans are coated with a layer of polytetrafluoroethylene (PTFE) or similar materials, which provide the non-stick properties. Scratches on the surface can expose the underlying metal, potentially allowing the release of toxic substances into the food when exposed to high heat. These substances can be harmful when ingested.
Reduced non-stick properties: Scratches on the non-stick surface can compromise its effectiveness, causing food to stick to the pan and making it more difficult to clean. This can lead to uneven cooking and potentially burnt or overcooked food.
Potential for bacterial growth: Scratches can create crevices where food particles can get trapped, making it harder to thoroughly clean the pan. This can provide an environment for bacterial growth, which can pose a risk to food safety.
It is best to prioritize your health and safety by using cookware that is in good condition and free from scratches. If you're looking to steam food, consider using a dedicated steamer or opting for an alternative method such as using a steaming basket or a heat-resistant colander placed inside a pot with boiling water.