Nonstick cookware is so convenient and probably pretty safe at medium to low temperatures but there are some conditional risks cited also often. Wondering where the health conscious community here stands on nonstick cookware in terms of views on health risks/use.
Way back we bought an expensive cast iron pan for cooking eggs but it has been collecting dust after couple of uses.
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Coated pots and pans can present health hazards
August 11, 2007
It's easy to guard against the obvious kitchen dangers, such as a hot stove or sharp knives. But when you hear that pots and pans may be...
• Make sure nonstick pans stay nontoxic. The coating on nonstick cookware contains a chemical called polytetrafluoroethylene (PTFE). DuPont’s Teflon is the most well-known brand. When heated to very high temperatures, this coating creates hazardous fumes. The synthetic chemical perfluorooctanoic acid (PFOA) is used to make this nonstick coating and has various other industrial applications. PFOA can cause cancer and birth defects in animals and may pose a risk to humans, according to Consumer Reports. The Society of the Plastics Industry, a major trade group, acknowledges that PFOA is found in the blood of 95 percent of the U.S. population “and is persistent in the environment, even in remote locations.”
However, it appears that problems with nonstick pans occur only after overheating. Lab tests recently conducted by Consumer Reports showed that when new and aged pans were heated to 400 degrees, no significant emissions of PFOA occurred.
If you use nonstick pans, you should be able to cook meat or eggs just fine if you heat the pan to medium (300 to 400 degrees) and then reduce it to low (200 to 300 degrees). DuPont does not recommend heating Teflon pans higher than 500 degrees.
Remind everyone in your household to be vigilant when using nonstick cookware. A preheated pan on high heat can exceed 600 degrees in two to five minutes, according to the Environmental Working Group (EWG).
• Don’t get flaky. Particles from older nonstick pans can chip off and get into food. The U.S. Food and Drug Administration has stated that these particles would pass through the body and not pose a health hazard. DuPont also insists these particles will not cause harm when ingested.
Still, I’d rather use salt and pepper. Get rid of nonstick pans when they start to flake. Consumer Reports says flaking can result in uneven heating that may accelerate toxic emissions.
Even if your pans have not started flaking, the Green Guide recommends replacing nonstick cookware after two years, since the coating may then begin to degrade.
• Plan your new pans. Nonstick pans certainly have advantages. You can use less oil and butter when cooking, which helps you eat healthier. You also may need less soap and water to clean them.
But because of the risks from overheating nonstick pans, consider alternatives when it’s time to replace them.
The Seattle-based Toxic-Free Legacy Coalition and other experts recommend stainless-steel, cast-iron and enameled cast-iron cookware as the best options.
Although you may have to “season” cast-iron by heating and greasing it to reduce future sticking, these days you can also find cast-iron pans preseasoned, ready to use.
http://www.seattletimes.com/life/lif...ealth-hazards/
The dangerous kitchenware lurking in your home
Published May 25, 2014
There are hidden health dangers lurking in your kitchen—and it’s not the germy sponges or moldy foods. It’s the toxic cookware in your cabinet.
Certain kinds of kitchenware could be discharging toxic fumes and chemicals into your food. Over time these foreign substances can build up in your body, potentially damaging your health.
Pots and pans
Nonstick pans are one of America’s favorite cooking tools; they are easy to use and clean, and they don’t require a lot of oil to grease the surface.
As popular as these convenient pans are, many Americans are unaware about the toxic coating that forms the nonstick surface.
Teflon, also known as PTFE, is a brand name for the special coating on nonstick pans. When these pans are overheated or left on the stove too long, the PTFE sometimes releases toxic fumes, which studies have shown can cause flu-like symptoms in humans and can be fatal to birds.
Nonstick cookware can also leach another toxic element directly into your food. The chemical perfluorooctanoic acid (PFOA), which is used in the making of PTFE, has been denounced by many experts for its carcinogenic properties. Additionally, some research has shown that the chemical can increase the risk of high cholesterol levels, thyroid disease and infertility.
Some experts argue that the amount of harmful chemicals and fumes from nonstick pans are not enough to make you seriously ill. According to their regulations, the Food and Drug Administration (FDA) states PTFE as a coating is safe when used properly. But scientists are still indefinite on just how dangerous PFOA is to our health and more conclusive research is needed.
Instead of rolling the dice and waiting for more concrete evidence, Glassman suggests users should err on the side of caution.
“Although these chemicals in nonstick surfaces are in very small amounts, they do still stay in our bodies. And that’s not to scare people, you are getting a teeny bit in there. But when there are other great options out there, you have a choice,” Glassman told FoxNews.com.
Safe alternative: Cast iron
Safe alternative: Stainless steel
Food containers
It’s easy to hoard plastic take-out containers when you don’t know the real dangers pertaining to plastic.
Safe alternative: Glass containers
Take a rain check on your Tupperware parties and invest in some durable glass food containers.
http://www.foxnews.com/health/2014/0...your-home.html
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Originally Posted by dannno
You got them for a steal. One Griswold would pay or the whole lot. Very good find.
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