Teflon v. Stainless Steel Cookware
By: NayNay Butler
I grew up using non-stick cookware. It was easy to cook with and clean up was simple and easy. We did not have a lot of money back then, so we kept our pots and pans until the handles fell off. Usually, our non-stick cookware had numerous scratches and we kept them for very long periods of time because my mother couldn't afford to buy new cookware very often and with four children using them daily they wore out pretty quickly.
Recently, evidence has began to show that there is some question as to how safe non-stick cookware really is. According to the Environmental Protection Agency definition, "Polytetrafluoroethylene (PTFE) is a fluoropolymer that is resistant to heat and chemicals and is used in making Teflon®. It has an extremely low coefficient of friction, and is used as a coating on cookware, gaskets, seals, and hoses". PTFE was invented by Roy Plunkett, who was a chemist for Kinetic Chemicals in 1938. Dupont founded Kinetic Chemicals. In the past few years there has been some concern as to the safety of using this non stick cookware. It seems that some Teflon is made by using a chemical called PFOA,but according to Dupont's website, "some products branded Teflon® are made using PFOA, but the PFOA used is largely removed from the final product so that the potential for consumer exposure to PFOA is negligible". Dupont has maintained that if the cookware is used as directed, there is no negative health effects.
The issue here is that some scientist believe that when the cookware is heated at high temperatures (500 degrees or more) or when you heat the cookware when it is empty, it is possible that harmful toxins can be emitted in the air that could possibly be harmful to pet birds in your home or to humans in the form of feeling flu-like symptoms. There has also been concern about when you scratch this cookware by not using the proper utensils, the coating could chip off into your food, however, DuPont maintains that even if the cookware chips and it gets into your food, there is no harmful effects. According to Dupont, "Low or medium heat is recommended; however, Teflon® nonstick coatings can withstand temperatures up to 500°F—that's well above temperatures needed for frying, baking, and roasting". My question is how many of us fry fish or chicken? If you do, then you probably will be frying it at high temperatures at some point during the cooking process. Many of us do not keep a thermometer in the frying pan, so when will we know when it reaches that 500 degree temperature? Also, how many times have you turned on the wrong burner of your stove and an empty pot was heated up by accident?
The U.S. Environmental Protection Agency has conducted numerous tests on this issue, and I encourage you to visit their website for more information regarding the use of Teflon in cookware. As of this date, the EPA has not given consumers any recommendations as far as Teflon cookware is concerned, which to me means they have not yet found any scientific evidence to prove that Teflon is unsafe for consumers.
I have used non stick cookware for years and I still have some in my cabinet right now, but I am careful as to what I use it for. I no longer fry foods in non stick cookware and I am slowly replacing my nonstick cookware with stainless steel cookware. I guess this is one of those issues that you should do your own research and decide what cookware you think will be most beneficial for your family.
Recently, evidence has began to show that there is some question as to how safe non-stick cookware really is. According to the Environmental Protection Agency definition, "Polytetrafluoroethylene (PTFE) is a fluoropolymer that is resistant to heat and chemicals and is used in making Teflon®. It has an extremely low coefficient of friction, and is used as a coating on cookware, gaskets, seals, and hoses". PTFE was invented by Roy Plunkett, who was a chemist for Kinetic Chemicals in 1938. Dupont founded Kinetic Chemicals. In the past few years there has been some concern as to the safety of using this non stick cookware. It seems that some Teflon is made by using a chemical called PFOA,but according to Dupont's website, "some products branded Teflon® are made using PFOA, but the PFOA used is largely removed from the final product so that the potential for consumer exposure to PFOA is negligible". Dupont has maintained that if the cookware is used as directed, there is no negative health effects.
The issue here is that some scientist believe that when the cookware is heated at high temperatures (500 degrees or more) or when you heat the cookware when it is empty, it is possible that harmful toxins can be emitted in the air that could possibly be harmful to pet birds in your home or to humans in the form of feeling flu-like symptoms. There has also been concern about when you scratch this cookware by not using the proper utensils, the coating could chip off into your food, however, DuPont maintains that even if the cookware chips and it gets into your food, there is no harmful effects. According to Dupont, "Low or medium heat is recommended; however, Teflon® nonstick coatings can withstand temperatures up to 500°F—that's well above temperatures needed for frying, baking, and roasting". My question is how many of us fry fish or chicken? If you do, then you probably will be frying it at high temperatures at some point during the cooking process. Many of us do not keep a thermometer in the frying pan, so when will we know when it reaches that 500 degree temperature? Also, how many times have you turned on the wrong burner of your stove and an empty pot was heated up by accident?
The U.S. Environmental Protection Agency has conducted numerous tests on this issue, and I encourage you to visit their website for more information regarding the use of Teflon in cookware. As of this date, the EPA has not given consumers any recommendations as far as Teflon cookware is concerned, which to me means they have not yet found any scientific evidence to prove that Teflon is unsafe for consumers.
I have used non stick cookware for years and I still have some in my cabinet right now, but I am careful as to what I use it for. I no longer fry foods in non stick cookware and I am slowly replacing my nonstick cookware with stainless steel cookware. I guess this is one of those issues that you should do your own research and decide what cookware you think will be most beneficial for your family.
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