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After the movie (Dark Waters) brought PFOA and PFAS to the public’s attention, many households have become wary of non-stick cookware, especially those coated with Teflon. While some sellers claim Teflon-coated pans are safe if the coating remains intact, the danger lies in what happens when the coating starts to wear off. Toxic substances may leach out and pose health risks.
Here are five types of cookware that are known for potentially releasing harmful substances. If you have any of these in your kitchen, it might be time for a change!
1. Ceramic Pans with “0-Coating”
Let’s first clarify: “zero coating” does not mean that there is no coating. The pan simply does not contain Teflon. These pans are often coated with a ceramic using the sol-gel method.
Although pure ceramic coatings can be considered safe in general, some manufacturers add resins and other chemicals to increase durability. This results in a chemical mixture. This coating can be damaged and release harmful chemicals.
Ceramic coatings also tend to be less durable and non-stick than Teflon. Ceramic pans are expensive to replace, but they will maintain their non-stick properties.
2. Induction Stone Non-Stick Pans
Induction stone pans are popular because people believe they are made from natural Induction stones. What’s the truth? These are just regular pans that have been sprayed with an anti-stick coating infused with particles, similar to Teflon.
Aluminum is the most common base material for these pans. When the Teflon coating wears away, harmful chemicals can be released. Aluminum can also leach from your food. This combination is a serious health hazard.
3. Honeycomb Non-Stick Pans
Honeycomb pans are made of stainless steel with Teflon-coated surfaces and reinforcement in a honeycomb pattern. The pans look sturdy and sleek, creating the illusion that they are “coating-free.” In reality, the pans are still Teflon-coated.
These pans are more prone to flaking off the coating due to their honeycomb texture. In addition, food particles can become trapped in the grooves and make cleaning difficult. The risk of toxic exposure increases when you scrub these pans too hard.
4. Non-stick Stainless Steel Frypans
They are marketed as a must-have for modern kitchens because of their ease in frying eggs and steaks. The “nonstick” feature usually means that the pan has a Teflon surface.
It’s very easy to cook at temperatures above 260degC. Teflon will begin to break down at this temperature and emit harmful fumes that can be dangerous for your health. These pans are not as safe as you think!
5. Cheap Cast Iron Pans
Cast iron pans are one of the best types of cookware available. They are often praised as a way to “add iron” to the diet. This belief, however, is false, and cheap cast iron pans can be harmful to your health.
Cast iron pans of low quality and cheap are often referred to by the term “toxic” or “dangerous”. These products may contain heavy metals and impurities. If a cast-iron pan is not used or stored correctly, it will rust. Consuming rust particles over a long period can cause excessive iron absorption, which could lead to chronic toxicity and strain on the liver.
How to Choose Safe, Coating-Free Cookware
Choose a wok or pan made of stainless steel for a healthier, safer option. High-quality stainless steel cookware is typically made from a tri-ply construction: steel-aluminum-steel. This design provides even heating and quick heating. It also reduces the chance of overheating.
It is not necessary to use a chemical coating on stainless steel pans to get non-stick properties. They won’t emit heavy metals when cooking at high temperatures, so they are a safer option for your kitchen.
What to Look for:
When choosing the best types of cookware, opt for stainless steel 304 or 316 for quality and safety. Avoid cheap or low-quality metals, as they can be unsafe. High-quality stainless steel cookware ensures you can cook healthy and worry-free for many years!