I’m sure you have heard at least once or twice that Teflon pans, or other pans with nonstick coatings, can be dangerous to cook with. Or possibly that they release toxins when being used. So, let’s do a deep dive into the dangers of non-stick cookware and Teflon coatings.
Nonstick pans started to gain traction in the 1960s and changed the cooking game for so many households. The ease of preparing meals in a pan that didn’t require intense scrubbing because the pan itself is a nonstick surface. Thats hard to beat.
But is the convenience worth it? Is there a better way that is both less toxic and still easy to use?
So, What Makes Non-stick Cookware Non-stick?
These pots and pans are coated with a substance often referred to as ‘Teflon” which was created in 1938. It is a coating made up of a blend of chemicals, two of which raise health concerns because of the potential health risks associated with both.
Let’s start with Polytetrafluoroethylene (also known as PTFE). It is a thermoplastic polymer and the main substance used in Teflon and 95% of non stick pans. It is often used for insulating wires in aerospace and computer applications for hook-up wires. Due to its high melting point, this PTFE coating makes for a fantastic insulator. In addition, it is also highly non-reactive with other chemicals and has the ability to be virtually frictionless.
Teflon-coated cookware also contains Perfluorooctanoic acid (PFOA or C8 for short). It is a manufactured perfluorochemical which is often used to make coatings and items that resist heat, water, grease, stains, and oil. Tests have shown it can take decades for these “forever chemicals” to leave the human body, and once in the environment, and they never break down. This resulted in it not being used in the Teflon formula after 2013. It is argued that all the C8 burns off during manufacturing. However, it does leave a residue which the contaminates the food prepared on this non-stick cookware.
Why Are These Chemicals a Problem?
Even though the current formula doesn’t contain the C8 compound, it does still include PTFE. Both of these have been studied and are linked to many concerning health issues. Some of these are:
Thyroid disorders
Birth defects
Higher Cholesterol
Kidney and testicular cancer
Low birth weight
Liver disease
Infertility
Lowered immune systems
Chronic kidney disease
And more
Now, PTFE is technically inert which means it shouldn’t react with chemicals wither inside or outside of the body. At least that is what is claimed. The real dangers start to appear when it is super-heated. When reaching a heat of 570 degrees or higher it starts to rapidly break down. This releases toxic chemicals into the air. I know that sounds so hot, who really uses cookware at those very high temperatures? Well, it takes a mere three minutes for your pan to reach 500 degrees!
Once these chemicals are released, they cannot be captured, and they permanently stay in the environment. Within 4-10 hours of exposure these chemicals can cause “Teflon flu” or “Polymer fume fever”. The symptoms can present as a headache, body aches, chills, a fever, and other flu-like symptoms.
Even the American Cancer Society has dropped hints in recent years that it may not be as safe as the Teflon companies claim it to be. They suggest there may be a connection between Teflon and cancer.
Many of these pans also contain heavy metals which also make their way into your food. Among these metals are lead and cadmium.
What Are Safer Alternatives
As we all know, Teflon coated non-stick cookware is not the only option on the market. But what are the best and least toxic options?
Stainless Steel Pans
These are made of solid steel and therefore are free from any frightening coatings. (I do always recommend giving them a good wash when you first get them thought just to remove any oils left on from production). A little-known fact is you can take advantage of the Leidenfrost effect and make stainless nonstick. The easiest way to do this is to simply heat your empty pan for a few minutes over medium heat before cooking. You never want to start cooking with cold stainless steel.
Cast Iron Pans
Not only are there many health benefits to cooking with cast iron, but when seasoned properly, they too can be nonstick. Just like with stainless steel you want to cook with a hot pan (almost) always!
To season a cast iron pan wash with soap and water. (Usually, it is suggested not to use soap since it can mess up the seasoning on your pan. Since you are about to season it, washing it with soap is totally fine.) Dry it thoroughly. Use a clean dry cloth to wipe it clear of water then place it on the stove over low heat for a few minutes to make sure it is completely dry.
Using a clean cloth wipe the whole pan down with oil. I recommend lard (pig fat), ghee, or tallow. Preheat your oven to 400 degrees and place a baking sheet on the middle or bottom rack. Flip your cast iron pan upside down and bake it for an hour. Turn off your oven and allow your pan to cool down with the oven.
Good news! You now have an almost nonstick cast iron pan! (when used correctly)
Ceramic Cookware
When made without PFOA and PTFE these are a good option for truly nonstick pans. The ceramic coatings can chip and scratch if not used properly. It is often recommended to use wooden utensils with these as well. As always, follow the care instructions that come with them to ensure they last as long as possible. There are some brands that do try to still add harmful chemicals to these as well so do your research before buying!
Can I Still Use My Old Cookware?
Switching over to clean cookware can be pricy depending on what you choose to go with, especially if they are brand name. If you cannot afford to switch out all your nonstick pots and pans for less toxic options, I totally get it. So, let’s talk about some ways you can use your nonstick cookware and ways to lower the toxins released from their use.
Never Cook Over High Heat
This will help prevent them from getting super-heated. And as with anything on a stove, be sure not walk away from it. With children, pets, and spouses it is easy to get distracted and let your pan get too hot. If cooking with Teflon you want to be careful to never let this happen. Remember it only takes three minutes to get to 500 degrees.
Never Use Metal
Using metal utensils in your nonstick cookware can cause the coating to get scratched. Over time these scratches can chip and contaminate your food. Use only wooden utensils or silicone if absolutely necessary. (Silicone can also release a ton of toxins into your food, but that’s a topic for a whole other blog post.) This also means please don’t clean them with things like steel wool.
Never Thrift Teflon
I absolutely love thrifting and being able to save things from ending up in the dump. However, because the old formula still included C8 you don’t want to thrift or buy used non-stick pans because they may have been manufactured before 2013. Old pans also may have been super-heated or have the start of small scratches. Lets be honest, there are some there with excessive scratches as well.
Ventilate
Just to eliminate any possible toxic fumes that may be off gassing from the Teflon pan it is best to ventilate whenever possible. This can be in the form of an open window, the exhaust fan above the stove, or a fan. It is just a precaution, but you never know if that toxic coating has already started to break down.
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Very informative and well written!