Teflon is a household name, found in many homes as the cookware of choice. It is easy to understand why.
Non-stick pots, pans and bakeware are extremely convenient to use and of course to clean. Who wants to spend hours scrubbing cooked on food off after cooking a meal?
But What Exactly Is Teflon?
Teflon is the trademarked name for the chemical Polytetrafluoroethylene (PTFE). It is used in a variety of ways, because it is very non-reactive, due to the strength of the carbon-flourine bonds.
It is also ‘hydrophobic’ meaning that it cannot be wet by water.
It is therefore a popular choice for cook-ware, as well as stain resistant clothes (such as school uniform) and stain resistant carpets.
PTFE is also used as a repellant of grease in food wrap, and containers including pizza boxes and microwave popcorn bags.
So What Is The Problem?
It is in widespread use, and has been since the 1940s, so why are we worried about it all of a sudden?
Manufacturers of Teflon have always advised that their cookware should not be heated to extremely high temperatures. They have maintained that the coatings on pans and other Teflon products will not emit hazardous chemicals through normal use.
“significant decomposition of the coating will occur only when temperatures exceed about 660 degrees F (340 degrees C). These temperatures alone are well above the normal cooking range.”
However, the following quote taken from the Environmental Working Group (EWG) suggests otherwise:
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°F in three minutes and 20 seconds, with temperatures still rising when the tests were terminated.
A Teflon pan reached 721°F in just five minutes under the same test conditions, as measured by a commercially available infrared thermometer.
DuPont studies show that the Teflon off-gases toxic particulates at 446°F.
At 680°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.
So in just two to five minutes of normal stovetop use, the coating of burnt Teflon breaks down to a point at which it releases toxic chemicals into the environment – which is typically your kitchen.
The other concern is that particles of PTFE can flake off, but it is thought that this does not cause harm when ingested as the chemical is inert when solid.
What Harm Can Teflon Cause To Health?
The fumes released from non-stick cookware have been known to be highly toxic to birds, as many pet birds die from ‘Teflon toxicosis’ each year.
This is caused when their lungs hemorrhage and fill with fluid, causing suffocation. The deaths usually occur during or immediately after using non-stick cookware, in normal scenarios.
When humans are exposed to the fumes they can experience a condition known as ‘polymer fume fever’. This is characterized by flu-like symptoms, including headaches, chills, fever, coughing and chest tightness.
The side effects do not usually develop until a few hours after exposure to the gases, and therefore many people do not make a connection between the cause and effect.
The long-term effects of such exposure has not been studied. It is possible that many cases that we assume are ‘normal-flu’ are actually caused by Teflon.
As well as health concerns, the manufacture of non-stick compounds including PFCs also pose a serious risk to the environment.
The U.S. Environmental Protection Agency says PFCs present “persistence, bioaccumulation, and toxicity properties to an extraordinary degree.“
You might be interested to learn if Teflon is now banned globally, providing a comprehensive overview of its current status and regulatory measures.
Is It Possible To Use Teflon Safely?
The best option is to avoid non-stick cookware altogether. Safer choices are cast iron and stainless steel pots and pans. Oven-safe glass is the preferred choice for baking.
However, if you currently have non-stick, or teflon products, and are not in a position to change any time soon, there are measures that you can take to protect yourself and your family as much as possible.
Firstly, never preheat non-stick pans at a high heat. This scenario is one that must be avoided at all costs.
When cooking with non-stick cookware, opt for the lowest possible temperature, while insuring that your food is cooked through safely. Do not use teflon bakeware in the oven over 500 degrees.
Always use the extractor fan when using non-stick pans on the stove to remove some of the gases that might be emitted.
Also, be sure to keep pet birds out of the kitchen!
Another thing to be aware of is the self-cleaning function inside your oven. If you have this, do not use it. The high temperatures can cause toxic fumes to be released from the non-stick interior surface.
So while there are no conclusive reports, or long-term studies on the implications of using Teflon and other non-stick cookware regarding human health, there is enough evidence to suggest we should avoid it where possible.
Would you like a side of polytetrafluoroethylene with your eggs? Me neither! I have opted for cast iron and stainless steel in my kitchen.
What are your thoughts? Do you have any experience, positive or negative of using non-stick pans? Do you skip the non-stick?
How to Safely Use Teflon Pans
Many kitchens use non-stick cookware that does cooking and cleaning a breeze.
Teflon is a polymer that was a chemical miracle in the 1930s; it is so unreactive that food molecules cannot link to it and slide right off. Polytetrafluoroethylene, or PTFE, is its chemical name.
PTFE is one of around 4,700 molecules that make up the PFAS (polyfluoroalkyl substances) family of chemicals, popularly known as “forever chemicals.”
They are a kind of synthetic chemical for making fiber-based food packaging water and oil resistant.
Teflon, on the other hand, has been PFOA-free since 2013.
For safe and ordinary home cooking, do not let the temperatures exceed 500°F when using Teflon.
So, on the cooktop, use your non-stick cookware on low-to-medium heat, but not on high heat or for higher cooking techniques like broiling.
Teflon cookware is a healthy and easy method to prepare your meals that are also safe to use daily.
You can cook securely with Teflon by following a few straightforward safety measures in the kitchen.
1. Use pans that are PFOA-free
Check your cookware labels to say PFOA-free and that you are using non-stick pans made after 2013.
2. Make use of the appropriate cooking utensils
Do not use cooking utensils made of metal or other abrasive materials to protect the PTFE surface of your pan. Instead, use wooden, plastic, or silicone cooking implements to stir and flip your meal.
3. Don’t preheat a non-stick pan that isn’t filled
Add food or liquid before you apply any heat to your non-stick pans. An empty pan will soon reach dangerously high temperatures, posing a risk of polymer fumes escaping.
4. Stay away from extreme heat
When cooking on high heat or broiling, it is better to avoid using non-stick pans. These cooking methods often need temperatures over the PTFE surface’s specified limit.
We suggest using Stainless Clad, Carbon Steel, or Cast Iron Cookware instead if you often cook with high heat.
5. Maintain proper storage
Store your pans correctly to keep their non-stick surface. Hanging is ideal instead of stacking them. If you have to stack them in a cabinet, use a dishcloth or a pan guard to preserve the surfaces.
Dishwashers and aggressive detergents may cause a non-stick surface to degrade. Hand wash your pans in the sink with warm water and mild soap instead of putting them in the dishwasher.
7. Replace any cookware that has become rusted
When the surface of a non-stick pan becomes worn or scraped, you run the danger of inhaling polymer vapors. Replace old non-stick cookware with new pots and pans, or invest in higher-quality non-stick for years.
Did you know that in about 2.5 minutes, a skillet filled with two tablespoons of oil at high heat reaches 514°F?
With that level of danger, it is ideal to seek the best Teflon alternatives, so you shouldn’t have to be concerned about overheating.
Instead, use the following cookware:
#1 Non-Stick Ceramic
Ceramic-coated pans are simple metal pans with a silica sand-based gel cover. Ceramic-coated pans provide several advantages.
Ceramic-coated pans, like Teflon, resist sticking without the need for oil. As a result, you may reduce your calorie consumption, and it also washes off as readily as Teflon, saving time.
But the most significant advantage is that you won’t get any poisonous fumes if you overheat your pan! There is also no pollution of the ecosystem.
Ceramic pans, according to reports, release 60% less CO2 during manufacture than Teflon pans. There is also a vast range of forms, sizes, colors, and construction options.
#2 Cast Iron Pans
Another great Teflon substitute is cast iron. It is all-natural (no artificial coatings), affordable, adaptable, and long-lasting. It is also virtually as non-stick as Teflon when adequately seasoned.
Unlike traditional non-stick pans, cast iron produces a natural non-stick coating that improves with use.
You can make a smooth Teflon substitute with patience and a dab of vegetable oil. It is not relatively non-stick as Teflon or ceramic, but it is close.
It is also a one-time buy due to cast iron’s durability. You will never have to replace it if you maintain it properly. It is also reasonably priced. A $30 pan will outlive a set of Teflon or ceramic cookware.
Finally, cast iron retains heat well and works well on stovetops. Once heated, it is hot for a long time, browning and scorching food quickly. You may also use it on any cooktop.
#3 Stainless Steel
Many families and chefs throughout the globe use stainless steel because of its flexibility. You may also use it to substitute non-stick pans with a few easy tactics.
Unlike traditional non-stick pans, there is no coating to wear away or chip. Stainless steel, on the other hand, is lighter than cast iron. You also don’t have to be concerned with seasoning layers.
Because stainless steel does not rust, you can toss it in the dishwasher when you are short on time. It also works on all stovetops and ovens, so there is no need to be concerned about compatibility.
Steel comes in various forms, sizes, and performance levels, much like ceramic pans.