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As with many environmental and health issues it
seems to be up to the consumer and advocacy groups to determine
if there is an issue. This is the case with non-stick cookware
- one side saying they're fine if used correctly the other saying
they're dangerous.
Why do you care?
- DuPont studies show that Teflon offgases toxic particles
at 446F. At 680F Teflon pans release at least six toxic gases,
including two carcinogens, two global pollutants, and MFA,
a chemical lethal to humans at low doses.1
Pre-heating a pan can exceed these temperatures.
- These offgases can easily escape to roam freely around the
planet, persist in the environment, contaminate the blood
of people and wildlife, change body chemistry, and are accused
of causing health problems, including cancer.2
- PFOA, one of the chemicals in non-stick cookware has been
found in the blood of 90 percent to 95 percent of U.S. residents
who have been screened. Once in the body, it doesn't leave
quickly; almost four years after being taken in, half of the
original amount remains.3 That can't
be good.
- The fumes from overheated nonstick cookware kills pet birds
and can also produce flu-like symptoms in humans. Hello.
The Know How
- There are many alternatives to non-stick cookware such as
stainless steel, cast iron and ceramic. Spending more money
can ensure you have pots and pans that last a lifetime. Take
a look at Health
Canada's overview of several types of cookware.
- If you use nonstick pans, pre-heat at a medium heat (300
to 400 degrees) and then reduce it to low (200 to 300 degrees).
Make sure your kitchen is well-ventilated, so that any fumes
can be removed.
- Once your pan starts to flake toss it. Consumer Reports
says flaking can result in uneven heating that may accelerate
toxic emissions.
- Health Canada, the U.S. Environmental Protection Agency
and the U.S. Food and Drug Administration do not advise against
using non-stick coatings or other products containing PTFE,
if used properly. Yes, and while you're cooking, doing
dishes, helping kids with homework and trying to get that
last email out... your food never burns.
Know and Tell
- Patti knew it was time to switch from non-stick pans when
serving her son his morning scrambled eggs he asked her "Why
did you put so much pepper on my eggs?" - it wasn't pepper
at all but the non-stick coating flaked off onto his eggs.
The next day her family were proud owners of 2 sizes of Lodge
cast-iron frying pans and they haven’t missed their morning
eggs since.
- Tamey had heard "rumors" about the dangers with
non-stick cookware, but never really did anything about it
until Pure Know How became a reality. At that point she came
across many articles that discussed the possibility of the
dangers of non-stick cookware. So she switched to cast iron
and loves it. Food actually tastes better!
1/2. Envionmental Working Group,
Canaries in the Kitchen: Teflon Toxicosis: Teflon offgas studies
3. CorpWatch, US: Toxic Teflon: Compounds from Household Products
Found in Human Blood, by Stan Cox, January 2, 2007
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