WHAT ARE THE RISKS OF USING NON-STICK COOKWARE?
It is undeniable that Teflon cookware releases harmful chemicals into the air. This is proven by the fact that hundreds of pet canaries are killed or made seriously ill by the toxins released from non-stick cookware. The fumes released from non-stick cookware have been known to be highly toxic to birds, as many pet birds die from ‘Teflon toxicosis’ each year. This is caused when their lungs hemorrhage and fill with fluid, causing suffocation. The deaths usually occur during or immediately after using non-stick cookware, in normal scenarios. Much as these canaries warned miners of poor air quality, these same birds are warning us about the air quality as a result of cooking with Teflon. If these toxic fumes can kill a bird so quickly, this is not something you want yourself or your family to be breathing in.
Humans also are physically affected by Teflon fumes. Inhaling the toxins and chemicals released by heating a Teflon pan to just 400 degrees can cause many flu-like symptoms to occur. When humans are exposed to the fumes they can experience a condition known as ‘polymer fume fever’. This is characterized by flu-like symptoms, including headaches, chills, fever, coughing, and chest tightness. The side effects do not usually develop until a few hours after exposure to the gases, and therefore many people do not make a connection between the cause and effect. The long-term effects of such exposure has not been studied. It is possible that many cases that we assume are ‘normal-flu’ are actually caused by Teflon. In addition, the pans naturally chip and flake with age, which releases even more contaminants into the food that is being prepared on this cookware. It is no surprise, then, that many ailing individuals have trace amounts of these harmful chemicals and toxins in their bloodstream regularly.
As well as health concerns, the manufacture of non-stick compounds including PFCs also pose a serious risk to the environment. The U.S. Environmental Protection Agency says PFCs present “persistence, bioaccumulation, and toxicity properties to an extraordinary degree.“
Cookware that is treated with Teflon (thus, making it non-stick) is made of a toxic combination of chemicals, such as PFOA, or perfluorooctanoic acid. When heated to high temperatures, which usually happens when you cook, this cookware begins to release these chemicals and carcinogens into the air. If heated high enough, Teflon cookware will actually release a dangerous chemical nerve agent referred to as PFIB.
Read about PFIB here:
https://en.wikipedia.org/wiki/Perfluoroisobutene
BUT WHAT EXACTLY IS TEFLON?
Teflon is the trademarked name for the chemical Polytetrafluoroethylene (PTFE). It is used in a variety of ways, because it is very non-reactive, due to the strength of the carbon-flourine bonds. It is also ‘hydrophobic’ meaning that it cannot be wet by water.
It is, therefore, a popular choice for cookware, as well as stain-resistant clothes (such as school uniforms) and stain-resistant carpets. PTFE is also used as a repellant of grease in food wrap, and containers including pizza boxes and microwave popcorn bags.
Consider using cast-iron or “green” non-stick cookware – such as ceramic titanium or porcelain enameled cast iron – that does not contain the chemical PTFE found in most non-stick products that emit carcinogens when heated.
Cast iron is cheap, lasts forever, and is completely natural. Also, stainless steel and glass are both great to cook with. I have been using all 3 of these for many years.
Choosing cookware without a slick coating may mean using a bit of elbow grease to get them clean but you won’t be ingesting and breathing those dangerous compounds.
Got info from another source.
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