Why You Should Never Cook With Teflon

Why You Should Never Cook With Teflon

I no longer eat anything cooked on Teflon and although it’s a hard task to comply with all the time, it’s definitely worthwhile to protect your health. Cookware that has been coated with Teflon emits chemicals into the foods we are about to eat and to my surprise; many individuals are still unaware of this fact. And because it’s not the greatest decision to be heating food at high temperatures in the first place, if you do so, the safest pan of choice would be stainless steel. Additionally, make sure to purchase a good metal spatula as well, since plastic spatulas contain BPA. The sight of a friend scraping a steaming hot pan with a plastic spatula never fails to start red flags waving in my mind!

Ready for the cold hard facts? PFOA, the chemical in Teflon and nonstick cookware has been linked to heart disease, cancer and oxidative damage. That being said, we need to keep in mind that oxygen is imperative for our bodies to function and plays a huge role in how our skin, hair, and general appearance presents itself.

Why take such a risk – because it’s less work? I would rather take the extra steps to soak and clean my pan after cooking versus eating from a toxic, non-stick surface just for the convenience. It is always interesting to see people making a supposed “healthy meal” on such a dangerous surface!

The Study

“In new tests conducted by a university food safety professor, a generic non-stick frying pan preheated on a conventional, electric stovetop burner reached 736 degrees F in three minutes and 20 seconds, with temperatures still rising when the tests were terminated. A Teflon pan reached 721 degrees F in just five minutes under the same test conditions as measured by a commercially available infrared thermometer. DuPont studies show that the toxic Teflon off-gases particulate at 446 degrees F. At 680 degrees F Teflon pans release at least six toxic gases, including two carcinogens, two global pollutants, and MFA, a chemical lethal to humans at low doses. At temperatures that DuPont scientists claim are reached on stovetop drip pans (1000 F), non-stick coatings break down to a chemical warfare agent known as PFIB, and a chemical analog of the WWII nerve gas phosgene.“

I think it’s time to reevaluate what kind of surfaces we prepare our food on! Please check out some additional PFOA-free cookware alternatives below.

2017-05-18T11:20:10+00:00 August 24th, 2013|Blog|0 Comments