Are you one of the millions that still use non-stick pans like Teflon in your kitchen? If so, make sure you’re an informed user about the toxic surface that heats the food you eat and feed your family…
According to the Environmental Working Group (EWG), there are serious dangers with non-stick cookware, particularly Teflon, “When you breathe kitchen air polluted with fumes from overheated Teflon, you’re at risk for developing flu-like symptoms (yes, “Teflon flu”). The long-term effects of routine exposure to Teflon fumes, and from Teflon flu itself, have not been adequately studied.” (source)
The dangers of Teflon and its perfluorinated chemical “family” (PFC’s) doesn’t stop there. EWG also notes, “PFCs have been found in nearly all Americans tested by federal public health officials. Chemicals from this family are associated with smaller birth weight and size in newborn babies, elevated cholesterol, abnormal thyroid hormone levels, liver inflammation and weakened immune defense against disease.” (source)
Although manufacturer’s labels often warn about using Teflon pans with high heat cooking, a 2003 EWG-commissioned test showed that with just two to five minutes on a typical stove top, cookware that is coated non-stick and Teflon cookware “exceed temperatures at which the coating breaks apart and emits toxic particles and gases.”
Need a visual?
Here’s a freaky infographic to show just what happens at the different stages of heating non-stick cookware!
What should you use instead?
Ditch toxic non-stick, aluminum and copper cookware for stainless steel, cast iron, and enamel coated cast iron or steel. Here are a few of my favorites:
–Cast Iron Skillet
–Stainless Fry Pan
–Enameled Cast Iron Skillet
–Enameled Cast-Iron Saucepan
–Enameled Cast-Iron French Oven
–Stainless Steel Stock Pot
–Stainless Steel 12-Piece Cookware Set
Even if you just swap out ONE piece of cookware every month, that adds up to HUGE changes in just one year!
Photo Credit: Depositphotos.com/lazarevdn