Non-stick pans are a health hazard!

Non-stick pans (amongst other things) are coated with a synthetic polymer (containing  PFC’s) known as Teflon. If you’re hoping to lead a healthier lifestyle, then cooking is an essential part of your day. So when it comes to something your doing daily, it does make sense for you to use what is good for you and your family.

As a busy working mum, I used to be a fan of non-stick pots and pans because they are easy to clean and save me time. I’m always looking at ways that I can eliminate unnecessary exposure to chemicals because of the effects these have on my health.

Studies have linked PFOA (a type of PFC) used in your non-stick cookware, to reduced fertility and thyroid problems.

In a 2009 study, women with high levels of PFC chemical, named PFOS, reported taking longer to get pregnant. Another report, published in the Journal of the American Medical Association, links the non-stick polymer, to impaired immune responses in children making them  more vulnerable to diseases.

According to the Center for Disease Control and Prevention (US) PFC’s are so pervasive and so persistent that 98 percent of Americans carry them in their bodies.

Manufacturers warn you to avoid high heat when cooking on Teflon. However, the Environmental Working Group (EWG) commissioned tests in 2003 which showed that in just 2 – 5 minutes on a stove top, Teflon and other non-stick surfaces could exceed temperatures at which the coating breaks apart and emits toxic particles and gases that leach into your food.

Safer Alternatives

I’ve compiled a list of some options for you to consider. Some of them have been around a while others are newer:-

Safer, although more difficult to clean:-

• Bare Cast iron is extremely durable and it will with stand high temperatures. To improve it’s non-stick finish you need to season with oil. These pans are heavy and difficult to clean. You do need to make sure they don’t rust and avoid cooking acidic foods, such as tomatoes, lemons or cranberries.
• Glazed clay is a natural cooking alternative – it’s inert and does not leach into food, it holds heat and moisture, and it helps retain nutrient content. However, clay cookware is less durable and needs extra care to protect the life span of the product.

I often use a glazed clay tagine. My family and friends love the delicious tender casseroles it makes. Click on the image for more on these.

• Stainless steel – leaching in stainless steel is generally thought to be less of a risk than aluminium or copper. Make sure it’s good quality. Things do stick to stainless steel. If your pots are worn or damaged metals can migrate into your foods.

Safer and easier to clean:-

• Glassware – pyrex or corningware, non-reactive, meaning they won’t leach chemicals into your food.
• Coated Cast Iron – It is enamelled non-stick cast iron cookware and bakeware i.e. Le Creuset or Staub, they are both quite heavy and you will pay for the quality too! Staub has potentially a superior non-stick enamel surface to Le Creuset
• Green earth – While doing my research for alternative High Quality Non-stick easy cleaning pans I found this new Non-Stick Technology, it uses a coating called, thermolon. It is temperature resistant up to 450°C. No toxic fumes are released if overheated with 0% PFC’s released.

 

 

NB: Avoid aluminium – as it’s soft and highly reactive metal that can leach into your food, especially when you are cooking with acidic ingredients. Aluminium salts are associated with impaired visual motor coordination and Alzheimer’s disease.

 

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