Non-Stick Pans: Forever Chemicals Lurking In Your Kitchen?

Non-stick pans are coated with chemicals known as PFAS (per- and poly-fluoroalkyl substances) to make them non-stick, stain-resistant, and waterproof. PFAS are also known as forever chemicals because they don't break down in the environment and can accumulate in human blood and organs, potentially causing health issues. While not all non-stick pans contain PFAS, it's important to check the labels and choose non-toxic alternatives like ceramic, stainless steel, or cast iron cookware.

What are forever chemicals?

Per- and polyfluoroalkyl substances, or PFAS, are a class of chemicals used to make consumer goods water-, stain-, and grease-resistant. PFAS are toxic at extremely low levels and pose significant health risks, including cancer, reproductive harm, liver and thyroid problems, interference with vaccine effectiveness, and abnormal fetal development. They are called "forever chemicals" because they are nearly indestructible and do not break down in the environment or our bodies. PFAS are found in a wide range of products, including nonstick cookware, grease-resistant food packaging, and waterproof clothing.

PFAS were first introduced in 1946 by DuPont, which created nonstick cookware coated with Teflon. Since then, the family of fluorinated chemicals that sprang from Teflon has expanded to include thousands of nonstick, stain-repellent, and waterproof compounds. These chemicals are used in a vast array of consumer products and commercial applications, leading to the contamination of water, soil, and the blood of people and animals worldwide.

PFAS are incredibly persistent and remain in our bodies for years. They can enter our bodies through contaminated food or water, contact with products containing PFAS, or exposure in the workplace. Exposure to PFAS during critical life stages, such as pregnancy or early childhood, can result in adverse health impacts.

The Biden-Harris Administration in the United States has recently taken steps to address PFAS pollution, including issuing the first-ever national drinking water standard to protect communities from exposure to harmful PFAS. However, there are still thousands of PFAS chemicals in use, and the problem of contamination persists.

What are the health risks of forever chemicals?

Per- and polyfluoroalkyl substances (PFAS) are a class of man-made chemicals that have been used in various products since the 1940s. Due to their ability to repel oil, grease, and water, they are commonly found in non-stick pans, food packaging, clothing, cosmetics, and even drinking water. PFAS have earned the nickname "forever chemicals" because they do not break down easily in the environment or our bodies, leading to potential health risks.

PFAS exposure has been linked to various adverse health effects, including an increased risk of certain cancers, such as kidney, testicular, and prostate cancers. They can also interfere with the body's hormones, leading to reproductive issues like decreased fertility and increased high blood pressure in pregnant women. PFAS exposure has also been associated with developmental delays and behavioural changes in children, reduced vaccine response, liver and thyroid damage, and increased cholesterol levels.

The widespread use of PFAS and their persistence in the environment make it challenging to avoid exposure completely. However, individuals can take some measures to reduce their exposure, such as opting for PFAS-free alternatives for cookware, clothing, and food packaging. Government regulations and initiatives are also crucial in addressing the issue, with the U.S. Environmental Protection Agency (EPA) recently proposing strict limits on PFAS in drinking water.

How to avoid forever chemicals when cooking

Per- and polyfluoroalkyl substances (PFAS) are a group of synthetic, fluorinated chemicals used worldwide since the 1940s. They are called "forever chemicals" because they can persist for months or even years in our bodies and the environment. Exposure to PFAS has been linked to an increased risk of severe health issues, including cancer, thyroid issues, immune system suppression, low birth weight, and decreased fertility.

• Use alternative cookware: When a recipe calls for a non-stick pan, try substituting it with cast iron or stainless steel. These materials are time-tested and proven to be safe. Other alternatives include carbon steel, ceramic, and glass.
• Cook at home: Eating out or consuming pre-packaged foods has been linked to higher levels of PFAS in the body. Cooking at home using fresh ingredients can help reduce exposure to PFAS.
• Choose unpackaged foods: Opt for unpackaged foods with minimal processing. If possible, try buying organic produce.
• Filter your water: Use a water filter, such as a reverse osmosis filter or carbon filtration system, to reduce PFAS exposure from drinking water.
• Reduce use of non-stick cookware: If you already own non-stick cookware, take steps to prevent the release of PFAS. Avoid cooking on high heat and use wooden utensils to prevent scratching the coating.
• Check product information: When purchasing cookware, look for products that are specifically PFAS-free. Many non-stick cookware products may claim to be free of certain PFAS chemicals but may not provide information about alternative chemicals used.

What are the alternatives to non-stick pans?

Non-stick pans are manufactured using per- and polyfluoroalkyl substances (PFAS), which are also known as "forever chemicals" because they take a long time to break down in the environment. These chemicals can be harmful to human health and have been linked to liver damage, lowered immunity in children, and other health issues.

• Cast iron pans: Cast iron pans are a classic and durable option that has been used for thousands of years. They are heavy-duty and can be used on various heat sources such as stovetops, ovens, grills, or even campfires. Cast iron skillets require proper maintenance, including hand-washing, drying, and occasional re-seasoning to maintain a smooth surface and prevent rusting.
• Carbon steel pans: Well-seasoned carbon steel pans offer a comparable non-stick experience to traditional non-stick cookware. They are lightweight, durable, and can be easily salvaged by scrubbing and re-seasoning if scratched or damaged.
• Enameled cast iron pans: These pans have a glossy interior that provides a smooth cooking surface and is relatively easy to clean. However, like non-stick pans, the enamel coating is delicate and can be damaged by metal utensils or abrasive sponges. Enameled cast iron can be safely used in the oven and over high heat.
• Stainless steel pans: Stainless steel is a good alternative for those seeking a lightweight and low-maintenance option. It is important to prepare stainless steel pans properly before cooking sticky foods like eggs or fish. This includes tempering the ingredients to room temperature and preheating the pan before adding oil.
• Ceramic pans: Ceramic coatings are generally considered non-toxic and free from PFAS. They offer a non-stick surface without the use of heavy metals or "forever chemicals." However, ceramic pans may not be as durable as traditional non-stick pans and may require careful handling to prolong their lifespan.

How to choose the right non-toxic cookware

When choosing the right non-toxic cookware, it's important to consider the materials used and avoid those that may contain harmful chemicals. Here are some tips to help you make an informed decision:

• Understand the risks of non-stick coatings: Non-stick cookware is convenient, but it often contains chemicals like PFAS (per- and poly-fluoroalkyl substances), also known as "forever chemicals." These chemicals can accumulate in the body and the environment and are potentially linked to various health issues.
• Opt for stainless steel or cast iron: These materials are time-tested and proven safe. They are durable, effective, and don't require non-stick coatings. Stainless steel is easy to maintain and can handle high temperatures. Cast iron provides excellent heat retention and even cooking but requires more care to maintain its smooth surface.
• Consider ceramic cookware: Ceramic cookware is generally considered non-toxic. It has a glassy glaze-like coating that is baked on at high temperatures, creating a hard and long-lasting surface. However, ensure that any decorative ceramic items are food-safe.
• Be cautious with copper cookware: Copper cookware can be safe if it has a layer of steel or another non-reactive metal on the inside. Otherwise, copper can leach into food and cause health issues when consumed in large quantities.
• Check for third-party testing and certifications: Look for cookware that has been tested by independent laboratories and certified as non-toxic. This ensures that the product meets safety standards and is free from harmful chemicals.
• Read the labels carefully: Don't rely solely on labels like "PTFE-free" or "PFOA-free." These labels may not always be accurate, and some companies use fancy brand names for their PTFE coatings. Instead, look for products that explicitly mention being PFAS-free.
• Choose reputable brands: Opt for well-known brands that have a good track record of producing safe and high-quality cookware. They are more likely to use safe materials and provide transparent information about their products.
• Maintain your cookware properly: Proper maintenance can extend the life of your cookware and ensure its safety. Follow the care instructions provided by the manufacturer, and be cautious when using metal utensils or high temperatures with non-stick cookware.

Frequently asked questions