Figment Pans: Safe Or Not?

Target's new kitchen brand, Figmint, has sparked interest from consumers due to its stylish and functional kitchen accessories, including everything from cutting boards to bakeware. However, concerns have been raised about the safety of Figmint's products, particularly its pans. Some of the silicone kitchen tools and wooden kitchen tools contain chemicals that may pose health risks. For instance, the silicone mini spatula set contains silica, chromium, and manganese, while the wood serving spoons contain toulene. These chemicals are known to cause cancer, birth defects, and reproductive harm. Additionally, some reviewers have noted the presence of lead in the pans and other kitchen tools, which has turned them off from the brand altogether. While the affordability and aesthetic of the line are appealing, consumers are advised to carefully research and consider the potential health risks associated with the products before making a purchase.

Figment pans' non-stick coating

Figment is Target's first owned kitchen line, which includes more than 250 kitchen products. The Figmint cookware collection includes stainless steel, non-stick, and cast iron. The non-stick pans are ceramic-coated aluminium.

Non-stick coatings are engineered to reduce the ability of other materials to stick to them. Food doesn't have the same tendency to stick to a non-stick surface, and these pans can be used with less oil or no oil at all. They are also easier to clean as residues do not stick to the surface.

The ceramic non-stick coating on Figment pans ensures a perfectly crispy layer on food. However, the coating can lose its non-stick properties over time, and it will need to be replaced.

Ceramic non-stick coatings are made of a mixture of titanium and ceramic, sandblasted onto the pan's surface and fired at 2,000 °C (3,630 °F) to produce a non-stick ceramic coating. The coating layer of ceramic non-stick pans starts to break down at about 370 °C (700 °F).

The Figmint ceramic non-stick pans are competitively priced, and the coating will eventually degrade, so buying a cheaper option is sensible.

Safe cooking temperatures

Safe Minimum Internal Cooking Temperatures:

According to the United States Department of Agriculture (USDA) and FoodSafety.gov, the following are the recommended safe minimum internal cooking temperatures for various types of meat:

• For beef, bison, veal, goat, and lamb steaks, roasts, and chops, cook to an internal temperature of 145°F (62.8-63°C). Allow the meat to rest for at least 3 minutes after removing it from the heat source.
• Ground meats, including beef, veal, lamb, and pork, should be cooked to a higher temperature of 160 °F (71.1 °C). Ground meats do not require a rest time.
• For all poultry products, including chicken, turkey, and ground poultry, cook to an internal temperature of 165 °F (73.9-74°C).
• Seafood, such as fish (whole or fillet), should be cooked to 145°F (63°C) or until the flesh is no longer translucent and separates easily with a fork.
• For shellfish like shrimp, lobster, crab, and scallops, cook until the flesh turns pearly or white and opaque.
• Clams, oysters, and mussels should be cooked until their shells open during the cooking process.

Rest Time:

"Rest time" is a crucial aspect of safe cooking temperatures. It refers to the amount of time the meat remains at the final temperature after being removed from the heat source (grill, oven, etc.). During the rest time, the temperature of the meat remains constant or continues to rise, ensuring that harmful bacteria are destroyed. The rest time varies depending on the type of meat:

• For beef, pork, veal, and lamb steaks, chops, and roasts, allow a rest time of at least 3 minutes.
• Ground meats, such as beef, veal, lamb, and pork, typically do not require a rest time due to their smaller size and faster cooking.

Food Safety Tips:

To ensure food safety and prevent foodborne illnesses, follow these additional tips:

• Always use a food thermometer to check the internal temperature of meat, inserting it into the thickest part of the meat without touching bone, fat, or gristle.
• Clean your food thermometer with hot soapy water before and after each use.
• Wash your hands and surfaces often during food preparation to avoid cross-contamination.
• Separate raw meat from other foods to prevent the spread of bacteria.
• Promptly refrigerate any leftovers to prevent bacterial growth.

Target's Figmint Cookware:

Regarding the safety of Figment pans, a recent review of Target's new kitchen brand, Figmint, revealed some concerns. Some of the silicone and wooden kitchen tools in the Figmint line contain chemicals that may pose health risks. For example, the silicone mini spatula set contains silica, chromium, and manganese, which are linked to cancer and birth defects. Additionally, some consumers have commented on the presence of lead in some pans and kitchen tools. While these chemicals are regulated under Prop 65 in California, the information is not always readily accessible to consumers. Therefore, it is essential to do your research and be aware of the potential risks associated with any cookware you purchase.

Safe cleaning methods

While Figmint cookware is marketed as affordable and stylish, it has received some criticism for containing chemicals that may be harmful. Silicone tools in the range contain silica, chromium, and manganese, while the wood serving spoons contain toulene. These chemicals are included in the list of substances that may cause serious health issues as per California's Prop 65 law.

Some of the items in the Figmint line, such as pans and random kitchen tools, also contain lead. It is important to note that the presence of these chemicals does not necessarily pose an immediate health risk, but it is something to be aware of when using these products.

Hand-Washing

Hand-washing is generally the best way to clean your Figmint cookware, especially for stainless steel pans. Always let your cookware cool down before cleaning to avoid warping. Use hot soapy water and a non-abrasive sponge or scrubber for everyday cleanup. Avoid using abrasive tools like steel wool or harsh cleaners like bleach or oven cleaner, as these can damage the surface of your cookware.

Removing Stuck-On Food

For stuck-on food bits, fill the pan with enough soapy water to cover the residue, bring it to a boil, and then use a spatula or wooden spoon to scrape away the food. Allow the pan to cool, and then wash as usual.

Boiling with Baking Soda

For tougher messes, including burnt food or oil, add a few spoonfuls of baking soda to your pan, along with enough water to cover the burnt areas. Bring this mixture to a boil and then simmer until most of the water has evaporated. Turn off the heat and wait for the pan to cool down. Finally, scrub away any remaining buildup with a non-abrasive sponge and wash the pan with hot, soapy water.

Removing Discoloration

To remove rainbow-colored discoloration from your stainless steel pans, simply splash some vinegar into the pan and wipe the area with a soft sponge before rinsing and drying thoroughly.

Preventing Food from Sticking

To prevent food from sticking to your pans, preheat your pan before adding oil, and then wait until the oil is hot before adding your ingredients. When cooking pasta or similar dishes, add salt only after the water has started boiling to avoid pitting corrosion, which causes small, irreparable dents in the bottom of your pan.

Cleaning Baking Sheets

For "well-seasoned" baking sheets with brown spots or a blackened hue, a paste of baking soda and hydrogen peroxide can work wonders. Apply this paste to your baking sheet and let it sit overnight. The next day, use a plastic scraper to remove the paste, and then wash the sheet with warm soapy water and a scrub sponge.

Alternative Cleaning Methods for Baking Sheets

There are several other methods you can try to clean your baking sheets:

• Baking soda and aluminum foil: Sprinkle baking soda and add water to form a paste. Use a wadded-up sheet of aluminum foil as a scrubber sponge and work in circular motions until the pan is clean. Finally, rinse and wash with warm soapy water.
• Baking soda and vinegar: Make a paste with baking soda and vinegar, spread it on the baking sheet, and let it sit for 30 minutes. Then, scrub with a damp sponge, rinse, and wash with warm soapy water.
• Cream of tartar and vinegar: Sprinkle cream of tartar on the baking sheet and activate it by spritzing with vinegar. Let the mixture dry for at least eight hours, and then scrub with a scrubby sponge and warm water. Rinse with soap and water.
• Easy-Off and Brillo pads: Spray the baking sheet with Easy-Off and let it sit for 20 minutes. Then, scrub with a Brillo pad, rinse, and wash with warm soapy water.

Safe storage methods

Figmint is Target's first exclusive kitchen brand, offering a range of stylish and functional kitchen accessories, including cookware and bakeware. The brand offers a variety of materials, such as stainless steel, non-stick, and cast iron. While the price point is affordable, there have been concerns raised about the safety of some Figmint products.

Some of the silicone kitchen tools in the Figmint line contain chemicals like silica, chromium, and manganese, which may pose health risks. Similarly, the wooden serving spoons were found to contain toulene, a chemical known for its reproductive harm and birth defect risks.

It is important to note that these chemicals are often present in small amounts and may not pose a significant risk to all users. However, it is always advisable to research and understand the potential risks associated with any product before purchasing and using it.

To ensure the safest experience when using Figmint pans and cookware, it is recommended to follow the manufacturer's instructions for care and use. Proper use and maintenance of the pans can help ensure their longevity and reduce potential health risks.

Safe cooking utensils

When it comes to choosing safe cooking utensils, it's important to consider the materials they are made of. Some materials are known to leech chemicals into food, especially when exposed to high heat, so it's best to avoid these.

Materials to Avoid

Plastics are a common material for kitchen utensils, but they can be a source of toxins such as BPA, BPS, and BPF, which are endocrine disruptors and can cause health issues like hyperactivity, heart disease, and asthma. Even BPA-free plastics may contain other harmful chemicals, and they can also melt at relatively low temperatures. Nylon utensils are a type of plastic that can withstand higher temperatures, but they may contain additives that are harmful to consume, and they can still melt at around 400°F (204°C). Melamine is another type of plastic used in kitchen utensils that can leech chemicals into food when exposed to high temperatures. Non-stick coatings like Teflon should also be avoided, as they can degrade at high temperatures and may contain harmful chemicals like PFOA.

Safe Alternatives

So, what materials are best for safe cooking utensils? Here are some alternatives to consider:

• Stainless steel is a durable, non-porous, and non-reactive material that won't leech chemicals into your food, even at high temperatures. It's also easy to clean and dishwasher-safe.
• Bamboo is a natural, eco-friendly, and lightweight material that is safe to use for cooking utensils. However, make sure to choose solid bamboo utensils, as those made from bamboo strips glued together may contain toxic glue.
• Silicone is generally safe for cooking utensils as long as it is food-grade and free of fillers. Silicone utensils can withstand high temperatures and are flexible and non-scratch, making them ideal for non-stick cookware. However, they may not be biodegradable or easily recyclable.
• Wood is a traditional and eco-friendly option for cooking utensils. Choose hardwood varieties like beechwood, teak, or maple, which have closed-grain to repel stains and bacteria. Wood utensils should be hand-washed and properly dried to prevent cracking and warping.

In summary, when choosing safe cooking utensils, it's best to avoid plastics and non-stick coatings, which can leech chemicals. Instead, opt for materials like stainless steel, bamboo, silicone, or wood, which are durable, non-toxic, and safe for use in the kitchen.

Frequently asked questions