Is Nonstick Cookware Safe To Use? Learn the Facts Here
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Nonstick cookware used to be all the rage since people wanted to be done with their food sticking unrelentingly to their metal pans. This ultra-convenient kitchen product soon became a staple in all households, but its popularity brought it under scrutiny. Soon, people started questioning the safety of this cookware due to its nonstick coating (polytetrafluoroethylene) and its potential toxicity. Are these skeptics right? Is nonstick cookware safe to use or not? Learn the facts here.
A Look at Polytetrafluoroethylene (PTFE/Teflon)
Polytetrafluoroethylene is a type of plastic that gives cookware its nonstick effect. The abbreviation for this plastic is PTFE, and its brand name is Teflon. Invented in the 1940s, Teflon revolutionized cooking by preventing food from sticking to the surface.
The Most Common Health Concerns
People worry about the release of PFOA and other toxic fumes when nonstick pans heat up. Let’s take a closer look at both concerns and their validity.
PFOA
Early Teflon products used perfluorooctanoic acid (PFOA) during manufacturing, a chemical well linked to many health risks. Because of these proven harmful effects, Teflon’s producers were forced to omit PFOA’s use in their products. PFOA was successfully phased out by 2013.
Since then, all nonstick products no longer use this harmful chemical, making them safer than their predecessors. However, 2013 was only 12 years ago, meaning that many PFOA-containing nonstick products are still in circulation among homes and thrift stores.
Overheating
Today, the primary worry with nonstick cookware is the potential release of toxic fumes when the pan overheats. When nonstick pans are exposed to extreme temperatures (above 500°F/260°C), the PTFE coating can break down and emit fumes that may cause flu-like symptoms. This phenomenon is aptly dubbed the Teflon flu.
However, at normal cooking temperatures, well-maintained pans pose little health risk. Scratched or chipped coatings are another concern as they may lead to accidental ingestion of small particles, though these are generally considered harmless in small amounts.
The Reality of Today’s Nonstick Cookware
Nowadays, nonstick cookware is generally safe to use. That said, valid concerns still exist. As we mentioned, many PFOA-containing products are still around, and these are proven to be harmful. Likewise, using Teflon pans at 500 degrees or above can expose you to toxins, and though most pans never reach this temperature with normal cooking practices, it’s possible.
Moreover, Teflon simply isn’t the highest-quality form of cookware. You can improve your cooking technique and the flavor of your food by using alternatives to Teflon.
Alternatives to Nonstick Pans
If you’d rather steer clear of nonstick cookware entirely, there are better alternatives. For one, ceramic-coated pans offer very similar qualities as Teflon ones but without PFOA or PTFE. Likewise, cast iron pans offer a naturally nonstick surface when properly seasoned.
The gold standard for cookware, however, is stainless steel because of its durability and quality. Plus, thin stainless steel is perfect for high temperatures, meaning it will cook your food beautifully and won’t break down even under the hottest flame. Just make sure your stainless steel pan is hot enough before placing food in it to prevent the food from sticking. You can tell it’s hot enough when you sprinkle water onto the pan and the droplets skitter instead of evaporating.
