Is it true cooking in nonstick cook ware is not good for health?

Question

Now a days i am hearing about it a lot,everyone saying nonstick cookware is not good for cooking,it's bad for ur health,is it true?Always i buy nonstick cookware,after few days the layer comes of little bit,once i was cooking in that vessel,my friend saw it and was saying that,it is so dangerous for ur health,if u cook in it.Is it true?

Answer 1

The debate is still open as to whether or not the non stick cookware is safe or a hazard.

Though either 60 minutes or 20/20 aired a segment a few years ago that showed where some of the non stick cookware does have labels that state that you should not exceed certain temperatures. That the cookware was meant to be used on the medium and low range temperatures and that the higher temps could release toxins.

This was the result of one study at that time Dupont, and the FDA were denying that there was any connection between health problems and cooking with nonstick cookware.

At this time supposedly nothing has been concluded.

Answer 2

Cooking in nonstick cookware that has been cracked, scratched, or is peeling could be bad for your health but you will probably never suffer any ill effects. You would have to ingest large portions of the material in order to reach the levels given to animals in lab studies. Buying good quality nonstick cookware will resolve this issue. Many brands now have nonstick coating that is scratch resistant and that you can use metal utensils in.

Answer 3

Once the Teflon barrier begins to degrade it can present some health concerns. You are better off with a good stainless steel pan or cast iron that is well seasoned and as it ages will become the best not stick and healthiest option as studies suggest you get iron from the pan in the food a good bonus! Good Luck and happy cooking!

Answer 4

Polytetrafluoroethylene (PTFE), more commonly known by its trademarked name Teflon, is a synthetic fluoropolymer which finds numerous applications. It has an extremely low coefficient of friction and is used as a non-stick coating for pans and other cookware. It is very non-reactive, and so is often used in containers and pipework for reactive and corrosive chemicals.
While Teflon itself is chemically inert and non-toxic, it begins to deteriorate after the temperature of cookware reaches about 460 °F[6](237 °C), and begins to significantly decompose above 660 °F (350 °C). These degradation products can be lethal to birds, and can cause flu-like symptoms in humans (see Teflon flu). By comparison, cooking fats, oils, and butter will begin to scorch and smoke at about 392 °F (200 °C), and meat is usually fried between 400–450 °F (200–230 °C), but empty cookware can exceed this temperature if left unattended on a hot burner. A 1959 study, conducted before the FDA approved the material for use in food processing equipment, showed that the toxicity of fumes given off by the coated pan on dry heating was less than that of fumes given off by ordinary cooking oils.

A 1973 study confirmed the FDA findings and found that a 4-hour exposure to the pyrolysis products of butter in an uncoated pan at 260°C were 100% toxic to parakeets, whereas no deaths were observed for exposure to Teflon pyrolysis products until the Teflon-coated pan was heated to 280 °C.[8] Over the 40 years non-stick cookware has been in widespread use, there is only one published case of a minor, short-lasting health effect in humans linked to overheating non-stick cookware.

The EPA's scientific advisory board found in 2005 that perfluorooctanoic acid (PFOA), a chemical compound used to make Teflon, is a "likely carcinogen." This finding was part of a draft report that has yet to be made final. DuPont settled for $300 million in a 2004 lawsuit filed by residents near its manufacturing plant in Ohio and West Virginia based on groundwater pollution from this chemical. Currently this chemical is not regulated by the EPA.

In January 2006, DuPont, the only company that manufactures PFOA in the US, agreed to eliminate releases of the chemical from its manufacturing plants by 2015, but did not commit to completely phasing out its use of the chemical. This agreement is said to apply to not only Teflon used in cookware but also other products such as food packaging, clothing, and carpeting. DuPont also stated that it cannot produce Teflon without the use of the chemical PFOA although it is looking for a substitute.

PFOA is not part of the finished product of nonstick cookware or bakeware. It is used only during the manufacture of the product and only a trace amount of PFOA remains after the curing process. There should be no measurable amount of PFOA on a finished pan, provided that it has been properly cured.

Answer 5

I only use Pampered Chef cookware in my kitchen. I have been using it for over 10 years. It is easy to clean, withstands daily use very well, and can be used on the stovetop or in the oven. The pots and pans they sell (both non-stick and stainless steel) have a lifetime warranty on them so you can't go wrong. They also have a lot of other kitchen necessities that are of excellent quality and construction. The company and its reps are very customer service minded and can usually help with any problems you may run into.

Answer 6

I remember reading a story about a lady who worked at Teflon and didn't piece together that her children, who were born with birth defects, and her workplace were related.

There's also another study that a majority of Americans have a rather big amount of the stuff inside us. Of course, I don't have links to either article, but I do have this article.

Answer 7

It is dangerous. If you are using a nonstick pot just be sure not to use any metallic objects to stir/move things in the pot. The metal will scrape off the coating, and this can make you sick. It has been said to cause cancer. Still, as long as youre careful it should be fine...

Answer 8

i heard the layer increases the risk for cancer. i guess you could use plain stainless steel and nonstick cooking spray instead.

Answer 9

I've heard that the non stick surface (teflon) ,once heated ,will release cancer causing chemicals. Also, Dupont, the company that came up with teflon KNEW this. I'd avoid non stick pans.

Answer 10

if it is new then it should be ok. however, if it is older the teflon liner(the nonstick layer) can flake off into your food and therefore, make you sick