Is Non Stick Cookware SAFE?!
Answers:
Over the years this ha been a much debated subject!. I prefer not to use them, thats just me!. Here is some info from the link that I have posted below, also copied & pasted some for you to read!. There is more of it to read at the site and its very interesting!.
The answer is a qualified one!. They’re safe, says Robert L!. Wolke, Ph!.D!., a professor emeritus of chemistry at the University of Pittsburgh and the author of What Einstein Told His Cook: Kitchen Science Explained, as long as they’re not overheated!. When they are, the coating may begin to break down (at the molecular level, so you wouldn’t necessarily see it), and toxic particles and gases, some of them carcinogenic, can be released!.
“There’s a whole chemistry set of compounds that will come off when Teflon is heated high enough to decompose,” says Wolke!. “Many of these are fluorine-containing compounds, which as a class are generally toxic!.” But fluoropolymers, the chemicals from which these toxic compounds come, are a big part of the coating formula — and the very reason that foods don’t stick to nonstick!.
If the danger begins when pans overheat, then how hot is too hot!? “At temperatures above 500oF, the breakdown begins and smaller chemical fragments are released,” explains Kurunthachalam Kannan, Ph!.D!., an environmental toxicologist at the New York State Department of Health’s Wadsworth Center!. DuPont, inventor and manufacturer of Teflon, agrees that 500 degrees is the recommended maximum for cooking!.
Sticking Point
How fast will a nonstick pan reach 500°F, the point at which its coating can start to decompose!? The Good Housekeeping Research Institute put three pieces of nonstick cookware to the test: a cheap, lightweight pan (weighing just 1 lb!., 3 oz!.); a midweight pan (2 lbs!., 1 oz!.); and a high-end, heavier pan (2 lbs!., 9 oz!.)!. We cooked five dishes at different temperatures on a burner that's typical in most homes!. The results: Even we were surprised by how quickly some of the pans got way too hot!.
At very high temperatures — 660° F and above — pans may more significantly decompose, emitting fumes strong enough to cause polymer-fume fever, a temporary flu-like condition marked by chills, headache, and fever!. (The fumes won’t kill you — but they can kill pet birds, whose respiratory systems are more fragile!.) At 680° F, Teflon releases at least six toxic gases, including two carcinogens, according to a study by the Environmental Working Group, a nonprofit watchdog organization!. “However, even if those gases are formed, the odds that you’re going to breathe enough of them to be sick are low,” says Wolke, a point corroborated by several of the experts we interviewed!. What no one has yet researched is whether overheating these pans regularly for a prolonged period might have long-term effects!.Www@FoodAQ@Com
The answer is a qualified one!. They’re safe, says Robert L!. Wolke, Ph!.D!., a professor emeritus of chemistry at the University of Pittsburgh and the author of What Einstein Told His Cook: Kitchen Science Explained, as long as they’re not overheated!. When they are, the coating may begin to break down (at the molecular level, so you wouldn’t necessarily see it), and toxic particles and gases, some of them carcinogenic, can be released!.
“There’s a whole chemistry set of compounds that will come off when Teflon is heated high enough to decompose,” says Wolke!. “Many of these are fluorine-containing compounds, which as a class are generally toxic!.” But fluoropolymers, the chemicals from which these toxic compounds come, are a big part of the coating formula — and the very reason that foods don’t stick to nonstick!.
If the danger begins when pans overheat, then how hot is too hot!? “At temperatures above 500oF, the breakdown begins and smaller chemical fragments are released,” explains Kurunthachalam Kannan, Ph!.D!., an environmental toxicologist at the New York State Department of Health’s Wadsworth Center!. DuPont, inventor and manufacturer of Teflon, agrees that 500 degrees is the recommended maximum for cooking!.
Sticking Point
How fast will a nonstick pan reach 500°F, the point at which its coating can start to decompose!? The Good Housekeeping Research Institute put three pieces of nonstick cookware to the test: a cheap, lightweight pan (weighing just 1 lb!., 3 oz!.); a midweight pan (2 lbs!., 1 oz!.); and a high-end, heavier pan (2 lbs!., 9 oz!.)!. We cooked five dishes at different temperatures on a burner that's typical in most homes!. The results: Even we were surprised by how quickly some of the pans got way too hot!.
At very high temperatures — 660° F and above — pans may more significantly decompose, emitting fumes strong enough to cause polymer-fume fever, a temporary flu-like condition marked by chills, headache, and fever!. (The fumes won’t kill you — but they can kill pet birds, whose respiratory systems are more fragile!.) At 680° F, Teflon releases at least six toxic gases, including two carcinogens, according to a study by the Environmental Working Group, a nonprofit watchdog organization!. “However, even if those gases are formed, the odds that you’re going to breathe enough of them to be sick are low,” says Wolke, a point corroborated by several of the experts we interviewed!. What no one has yet researched is whether overheating these pans regularly for a prolonged period might have long-term effects!.Www@FoodAQ@Com
Yes! As long as the non-stick teflon is double or triple coated!. If it isn't and it starts to peel or pieces of it start coming off, it best to remove it completely!. You could get a stomach ache if any of the pieces get in your system!. You could also use a light coating of the no stick spray coating as that will help to keep the teflon sticking to the pan or pot!.Www@FoodAQ@Com
yes it is safe, as long as you don't heat it without food in it!. if it starts to smoke, the smoke is toxic!. as long as you put oil or something in it right away you're find!.
the non stick brand Teflon was found to be unsafe and was taken off the market in 2006!. I learned about it in my restaurant management class in college!. I don't remember what the exact reason why was, but a study showed that a lot of americans had it in their bloodstreams!. I remember this because someone made a joke about it making plaque not stick in your arteries!. Teflon's chemical formula is different than other types though, so you're fine!.
make sure you use nonscratch utensils with it!. if it starts to peel, replace it!.Www@FoodAQ@Com
the non stick brand Teflon was found to be unsafe and was taken off the market in 2006!. I learned about it in my restaurant management class in college!. I don't remember what the exact reason why was, but a study showed that a lot of americans had it in their bloodstreams!. I remember this because someone made a joke about it making plaque not stick in your arteries!. Teflon's chemical formula is different than other types though, so you're fine!.
make sure you use nonscratch utensils with it!. if it starts to peel, replace it!.Www@FoodAQ@Com
Given the unknowns about this, why not just avoid nonstick pans altogether and use the others!.!.!.like stainless steel or even cast iron!. They work for me!. If you are worried about adding fat, use nonstick cooking spray which has very little fat in it!.!.!.Www@FoodAQ@Com
Yes!. Just ditch it when it starts peeling or gets chipped!.Www@FoodAQ@Com