Marianne Martinez
The type of cookware you use may have an impact on your health. Some materials in frying pans, pots, and baking dishes may expose you to toxins. Non-stick pans are often coated with polytetrafluoroethylene (PTFE), commonly known as Teflon. Above 570°F (300°C), Teflon coatings may begin to break down, releasing toxic fumes into the air. These fumes can cause temporary flu-like symptoms, known as polymer fume fever. Chipped or scratched pans can also allow toxins to leach into your food. To avoid this, you can opt for traditional cookware made without chemicals, such as cast iron or stainless steel pans, or newer non-toxic options like ceramic pans.
| Characteristics | Values |
|---|---|
| Non-stick coatings | PTFE (Polytetrafluoroethylene), commonly known as Teflon, is a synthetic chemical made up of carbon and fluorine atoms. |
| Perfluoroalkyl substances (PFAS), including PFOA (perfluorooctanoic acid) and PFOS (perfluorooctane sulfonic acid), are also found in non-stick coatings. | |
| Toxic fumes | Heating Teflon above 570°F (300°C) can cause the release of toxic fumes, leading to "polymer fume fever" or "Teflon flu" with symptoms like flu, breathing difficulty, fever, and sore throat. |
| Scratches and chips | Scratches or chips on non-stick coatings can expose the underlying material, potentially allowing toxins to leach into food. |
| Materials | Stainless steel, glass, and cast iron are less likely to release metals or chemicals into food. |
| Alternatives | Ceramic, stoneware, and silicone cookware are non-stick alternatives that do not use PTFE or PFOA. |
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What You'll Learn
Non-stick pans and Teflon coatings
Non-stick pans are coated with a material called polytetrafluoroethylene (PTFE), commonly known as Teflon. Teflon is a synthetic chemical made up of carbon and fluorine atoms. It was first created in the 1930s and provides a nonreactive, nonstick, and almost frictionless surface. The nonstick surface makes Teflon-coated cookware convenient to use and easy to clean. It also requires little oil or butter, making it a low-fat way to cook and fry food.
Teflon coatings may begin to break down at temperatures above 570°F (300°C), releasing toxic fumes into the air. These fumes can cause temporary flu-like symptoms, known as polymer fume fever, and can even be lethal to birds. Therefore, it is important to follow basic safety precautions when cooking with nonstick cookware, such as avoiding preheating an empty pan, cooking on medium or low heat, and ventilating the kitchen.
There have been concerns about the potential health risks associated with Teflon coatings. Some sources claim that chemicals previously used in Teflon coatings could increase the risk of cancer. However, these chemicals are no longer used in Teflon, and modern nonstick cookware is generally considered safe for everyday home cooking. The American Cancer Society states that there are no proven risks to humans from new PFOA-free nonstick cookware.
It is worth noting that not all non-stick pans use Teflon coatings. Alternative coatings, such as a mixture of titanium and ceramic, are also available. While Teflon coatings have been engineered to resist chipping, peeling, and flaking, they can still be scratched by metal utensils, reducing the life of the cookware. Proper care and maintenance of non-stick pans, such as hand washing and avoiding metal utensils, can help prolong their lifespan.
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High temperatures and toxic fumes
Another concern with nonstick cookware is the presence of PFAS (per- and poly-fluoroalkyl substances), which includes PFOA (perfluorooctanoic acid) and PFOS (perfluorooctane sulfonic acid). These chemicals are often referred to as "forever chemicals" due to their persistence in the body and the environment. While there is not much definitive research on the health effects of PFAS, they have been linked to potential health risks, including liver damage and lowered immunity in children. It is important to note that some nonstick pans claim to be PFOA-free, but they may still contain other PFAS chemicals.
In addition to nonstick pans, other types of cookware can also release toxic fumes if heated to very high temperatures. For example, ceramic cookware that is not properly manufactured may release lead into food, especially if it is brightly decorated in orange, yellow, or red colours. Similarly, stainless steel pans that are badly scratched or burned can expose you to chromium and nickel, which can cause skin rashes and other health issues in sensitive individuals.
To minimise the risk of exposure to toxic fumes and chemicals, it is recommended to choose cookware made from materials such as glass, stainless steel, or cast iron, which are less likely to release metals or chemicals into food. It is also important to discard damaged or chipped cookware and avoid cooking at very high temperatures above 500°F or 300°C. By following these precautions, you can help ensure that your cookware is safe to use and does not release toxic fumes or chemicals into your food.
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Metal utensils and scratched pans
Metal utensils should be avoided when cooking with non-stick pans, as they can scratch the surface and compromise the coating. This is especially true for Teflon-coated pans, where the use of metal utensils can expose the underlying chemicals. For example, Teflon coatings may contain PTFE (polytetrafluoroethylene), PFOA (perfluorooctanoic acid), or PFOS (perfluorooctane sulfonic acid), which can create toxic fumes when heated to high temperatures. These fumes can cause polymer fume fever, with symptoms including flu-like symptoms, breathing difficulties, fever, and sore throat.
Similarly, scratched pans of any material are more likely to release toxins into food. Stainless steel pans that are badly scratched can expose you to chromium and nickel, which may cause health issues like dermatitis, especially in those with nickel sensitivity. Older cookware, such as old or badly burned stainless steel pans, may also allow chemicals to seep into food. Ceramic cookware is another option, but it can be easily scratched and, if not made properly, may leach lead into food.
To avoid these issues, it is recommended to use wooden, silicone, or plastic utensils with non-stick pans. Additionally, it is important to prevent cookware from becoming scratched or damaged and to follow basic safety precautions when cooking. This includes avoiding high temperatures, ventilating the kitchen, and ensuring there is food or liquid in the pan before preheating.
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Glass, stainless steel, and cast iron
Glass
Glass cookware is considered one of the safest options as it generally does not leach chemicals or elements into food. However, if the glass is painted, it may contain lead in the paint that can be released during cooking. Glass cookware can also take longer to heat up compared to other materials.
Stainless Steel
Stainless steel cookware is naturally free from harmful substances and chemicals commonly found in traditional non-stick coatings. However, lower-grade stainless steel may leach small amounts of nickel or chromium, especially when cooking acidic dishes at high temperatures. It is important to use non-metal utensils with stainless steel cookware to prevent scratching, which can increase the risk of leaching.
Cast Iron
Cast iron cookware is durable, versatile, and has been used for thousands of years. It is generally considered safe, but there are some potential health concerns. Cast iron can leach iron into food, which may be beneficial for the 1.6 billion people worldwide with iron deficiency anemia. However, those genetically at risk for iron overload should exercise caution. Additionally, cast iron can withstand very high temperatures, which may lead to the formation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) when cooking meat at high temperatures. These chemicals are linked to an increased risk of cancer, but the primary concern is when grilling, as the smoke from dripping fat and juices can contain PAHs.
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Ceramic cookware and PFAS chemicals
Ceramic cookware is a relatively new product with excellent nonstick properties. However, the coating can be easily scratched, and if it's not made properly, lead from ceramic cookware can leach into food. The FDA recommends being cautious of brightly decorated ceramic cookware, as the pigments are often made with lead.
PFAS (per- and polyfluorinated alkyl substances) are widely used in nonstick cookware, as well as in stain- and water-resistant gear, and grease-proof food packaging. Exposure to PFAS has been linked to liver damage, lowered immunity in children, and other health concerns. PTFE (polytetrafluoroethylene), commonly known as Teflon, is a type of PFAS in polymer form. While PTFE coatings in cookware are generally safe if used as intended, overheating a PTFE pan can result in off-gassing that may lead to flu-like symptoms called polymer fume fever.
According to Lee Ferguson, PhD, an environmental analytical chemist and associate professor at Duke University, ceramic pans should be PFAS-free. However, it's important to note that you can't always trust the claims on non-toxic cookware. For instance, some brands may use the "PFOA-free" label while still containing PTFE. A study by the Ecology Center found that 79% of tested nonstick cooking pans and 20% of tested nonstick baking pans were coated with PTFE.
To avoid PFAS, you can choose ceramic-coated cookware that is specifically marketed as PFAS-free. These high-quality ceramic-coated aluminum pieces are made without toxic chemicals, PFAS, and are even California Prop 65 certified. You can also opt for uncoated pans, which can be a good choice to avoid PFAS while still providing a relatively nonstick surface. Additionally, traditional cookware made without chemicals, such as cast iron or stainless steel pans, can be a safer alternative.
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Frequently asked questions
Stainless steel, glass, or cast iron cookware are less likely to release metals or chemicals into food. Ceramic cookware is also considered safe if manufactured, glazed, and used properly.
Non-stick pans are often coated with a chemical called PTFE, commonly known as Teflon. Above 570 °F (300 °C), Teflon coatings may begin to break down, releasing toxic fumes into the air. Painted glass cookware can also have lead in the paint that can be released while cooking.
Avoid cooking at very high temperatures of 500 °F or more. Avoid using metal utensils that can scrape and scratch the surface of your cookware. Use wooden, silicone, or plastic utensils instead. Discard damaged, chipped, or scratched pans as they are more likely to leach chemicals into your food.
