For years we have been made aware of the dangers associated with Teflon. When heated the non-stick surface on the cookware can hit a point where it begins to breakdown and release toxic fumes into the atmosphere. Research has found that these pans can release up to six toxic gases, two of which are known carcinogens. When inhaled by humans a side effect known as “polymer fume fever” may be experienced, which has been described as temporary flu-like symptoms.
Polyteraflouroethylene (PTFE) is the chemical known as Teflon and it provides a non-stick surface when applied to a metal base such as an aluminum pan. The chemical starts to deteriorate when it exceeds temperatures higher than 500 degrees, which can be easily reached. For example preheating an empty lightweight pan for only 1 minute and 45 seconds will bring the heat of the pan up to 507 degrees F. Environmental Working Group has posted researched on leading non-stick cookware and has found that when heated to 1000 degrees F. the cookware starts to drip as the chemical coating starts to break down and transform into a warfare toxin known as the WWII nerve gas phosgene.
Today there are many new non-stick pans available on the market where manufactures touts the 
product as green, healthy and safe, but what are these products made from and are they really safe? Perfluoroalkyl acid (PFOA) is a common chemical to watch out for in non-stick cookware. Research has shown that high levels of PFOA can increase the body’s overall cholesterol level as well as the LDL. PFOA is used in not only non-stick cookware but most non-stick surfaces in general including griddles and waffle makers. PFOA is disguised as the popular “diamond” cooking surface. The “diamonds” are actually shiny substances made of PFOA chemicals.
Perflourinated compounds (PFCs) are also found in non-stick cookware and have recently been found to cause vaccines to flop as they can reduce the antibody concentrations to such low levels that they become ineffective. Outside of cookware PFCs can be found in clothing, furniture and food packaging.
Experts also suggest avoiding aluminum cookware because of the associated risks with Alzheimer’s disease. Copper cookware is also not recommended because most copper pans come lined with a non-stick surface. Stainless steel cookware should be avoided because stainless steel also contains nickel, chromium, molybdenum, and carbon, which can become toxic in certain levels.
So if non-stick cookware and many other popular surfaces are also harmful, what is a safe option? Enameled cast iron cookware is a good option. It is completely inert and will not release toxic fumes; it is also durable and easy to clean. Cast Iron is also a good option, but unless it’s well oiled it’s not as easy to clean as the enameled.
