Is the coating on nonstick pans bad for you?

The two issues that I have read about with non-stick cookware (mostly in Mark Bittman’s cookbook How to Cook Everything) are (1) fumes given off by overheating (at temperatures over 500 degrees Fahrenheit) and (2) concerns with POFA which is a chemical used in the production of the coating. Since oil and butter mostly cook at temperatures under 500 degrees, as long as you don’t heat the pan empty, it shouldn’t be a problem. The second issue really seems to be have addressed by DuPont (maker of Teflon) which cleared up that there really shouldn’t be any of the POFA given off after the manufacturing process is complete.

Still, if this is a real concern for you, it may make sense to consider changing out some of your cookware for stainless or a nice well-used cast-iron skillet.

From what I have read you would need to ingest high quantities of Teflon for it to have harmful effects. The coating contains perflurooctanoic acid (PFOA) which is released at extremely high temperatures 680°F (360°C) which you would never use to cook food. For that reason it is not a good idea to leave a Teflon coated pan to preheat on the stove in case it should overheat.

The gas if released has been known to kill pet birds, create flu like symptoms in humans and has caused cancer in laboratory animals. If the pan is scratched, even if the coating peels a little, the flakes will harmlessly pass through the body if ingested without any chemicals being absorbed. For a full explanation about this, see the third website, dmaonline.Org This type of cookware has been used for around four decades now, so I think it is pretty much safe to use if not overheated.

Yes, coating on nonstick pans is dangerous for the health if the cookware is not being used properly. So how does this happen? When the nonstick pan is heated, it could reach to high temperatures in just 2-5 minutes and when it reaches 446°F, it releases toxic chemicals that blend with the food you are cooking.

And if you’d heat it at 1000°F, it would produce a chemical warfare agent known as PFIB (perfluoroisobutene) which is 10 times as toxic as phosgene and is fatal. Nonstick cookware has PFOA (perfluorooctanoic acid) which is toxicant and carcinogen in animals. Actually, the EPA (Environmental Protection Agency) had already asked 8 American companies in early 2006 towards the elimination of this dangerous substance from their cookware which is labeled a likely carcinogen by 2015.

Laboratory animals which were exposed to high doses of PFOA were seen to have developed cancer had low birth weight and had suppressed immune system. PFOA also has been linked to increased levels of cholesterol. Thanks that I did throw away our nonstick pan.

Actually, I had not used it, I only kept it (for over a year) but still the coating cracked and I could see the rust on it. I tried cleaning it but I couldn’t so because I feared that it might be dangerous, I did throw it away. If you are using nonstick cookware, I guess you just have to remember these tips: • Do not leave nonstick pans unattended on an open flame because it heats so fast and you could burn the coating that could harm your family.

€¢ Do not let temperature to get hotter than 450°F. €¢ Wash only by hand and nonabrasive cleaners and sponges. It’s a big no-no to use a steel wool or any abrasive cleaners/scrubbing pads.

€¢ Avoid stacking nonstick cookware on top of each other. €¢ Avoid using metal ladles and other utensils on nonstick pans in order not to scratch the coating.

I know I would be lost if I had to cook without non-stick cookware these days. I remember the olden days when it didn’t take much to have food stick to a pan and the cleanup was horrible. It doesn’t appear that we have to worry about doing without it anytime soon.In 2006, the Environmental Protection Agency (EPA) asked makers of non-stick cookware to have all of their cookware removed of the PFOA before 2015.

The EPA believes that PFOA is a carcinogen and can cause cancer. The studies showed that in large doses, PFOA can cause cancer. Both non-stick pan makers and the EPA say there really isn’t much to worry about if the cookware is used properly.

If the pan is burned above smoke level, the coating might break down and toxins could get into the food. Any surface that is exposed to that kind of heat will produce toxins.So it seems that if we don’t try to burn up the cookware with food in it and then eat that food, we’ll be okay. :-).

The two issues that I have read about with non-stick cookware (mostly in Mark Bittman’s cookbook How to Cook Everything) are (1) fumes given off by overheating (at temperatures over 500 degrees Fahrenheit) and (2) concerns with POFA which is a chemical used in the production of the coating. Since oil and butter mostly cook at temperatures under 500 degrees, as long as you don’t heat the pan empty, it shouldn’t be a problem. The second issue really seems to be have addressed by DuPont (maker of Teflon) which cleared up that there really shouldn’t be any of the POFA given off after the manufacturing process is complete.

Still, if this is a real concern for you, it may make sense to consider changing out some of your cookware for stainless or a nice well-used cast-iron skillet.

From what I have read you would need to ingest high quantities of Teflon for it to have harmful effects. The coating contains perflurooctanoic acid (PFOA) which is released at extremely high temperatures 680°F (360°C) which you would never use to cook food. For that reason it is not a good idea to leave a Teflon coated pan to preheat on the stove in case it should overheat.

The gas if released has been known to kill pet birds, create flu like symptoms in humans and has caused cancer in laboratory animals. If the pan is scratched, even if the coating peels a little, the flakes will harmlessly pass through the body if ingested without any chemicals being absorbed. For a full explanation about this, see the third website, dmaonline.org This type of cookware has been used for around four decades now, so I think it is pretty much safe to use if not overheated.

Yes, coating on nonstick pans is dangerous for the health if the cookware is not being used properly. So how does this happen? When the nonstick pan is heated, it could reach to high temperatures in just 2-5 minutes and when it reaches 446°F, it releases toxic chemicals that blend with the food you are cooking.

And if you’d heat it at 1000°F, it would produce a chemical warfare agent known as PFIB (perfluoroisobutene) which is 10 times as toxic as phosgene and is fatal. Nonstick cookware has PFOA (perfluorooctanoic acid) which is toxicant and carcinogen in animals. Actually, the EPA (Environmental Protection Agency) had already asked 8 American companies in early 2006 towards the elimination of this dangerous substance from their cookware which is labeled a likely carcinogen by 2015.

Laboratory animals which were exposed to high doses of PFOA were seen to have developed cancer had low birth weight and had suppressed immune system. PFOA also has been linked to increased levels of cholesterol. Thanks that I did throw away our nonstick pan.

Actually, I had not used it, I only kept it (for over a year) but still the coating cracked and I could see the rust on it. I tried cleaning it but I couldn’t so because I feared that it might be dangerous, I did throw it away. If you are using nonstick cookware, I guess you just have to remember these tips: • Do not leave nonstick pans unattended on an open flame because it heats so fast and you could burn the coating that could harm your family.

• Do not let temperature to get hotter than 450°F. • Wash only by hand and nonabrasive cleaners and sponges. It’s a big no-no to use a steel wool or any abrasive cleaners/scrubbing pads.

• Avoid stacking nonstick cookware on top of each other. • Avoid using metal ladles and other utensils on nonstick pans in order not to scratch the coating.

I know I would be lost if I had to cook without non-stick cookware these days. I remember the olden days when it didn’t take much to have food stick to a pan and the cleanup was horrible. It doesn’t appear that we have to worry about doing without it anytime soon.

In 2006, the Environmental Protection Agency (EPA) asked makers of non-stick cookware to have all of their cookware removed of the PFOA before 2015. The EPA believes that PFOA is a carcinogen and can cause cancer. The studies showed that in large doses, PFOA can cause cancer.

Both non-stick pan makers and the EPA say there really isn’t much to worry about if the cookware is used properly. If the pan is burned above smoke level, the coating might break down and toxins could get into the food. Any surface that is exposed to that kind of heat will produce toxins.

So it seems that if we don’t try to burn up the cookware with food in it and then eat that food, we’ll be okay. :-).

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.