You've probably heard that Teflon has some suspicious properties and may not be the healthiest choice for modern cookware. Yes, it has revolutionized the kitchen clean-up process, making pots easy to wipe clean, but is that time-saving convenience really so important? Is that convenience worth trading for food safety?
Since its introduction in the 1940s, Teflon frying pans, skillets and woks allow chefs to cook just about anything they like with a non stick experience, and then quickly and easily wash their pans afterwards without soaking or scrubbing. The downsides of Teflon are significant however, and something you should consider before using it in your kitchen. Look around and you'll find much healthier alternatives in the marketplace.
Perfluorooctonoic Acid
Up until 2015, Teflon was made using a chemical called perfluorooctonoic acid, or PFOA, which is a suspected carcinogen, hormone disruptor, and reproductive toxin. It is also a forever-chemical, which means it's highly persistent. Once it enters the environment it doesn't leave (think of what this means for our drinking water, seafood, and farmland soils).
PFOA is perfluorinated carboxylic acid produced and used worldwide as an industrial surfactant in chemical processes. It's found in water repellent carpeting, upholstery, and textiles. It's mixed into floor wax, fire fighting foam and sealants. PFOA is used as a surfactant because it can lower the surface tension of water more than hydrocarbon surfactants and it has more stability and permanence. The endurance of PFOA is desired industrially, but is a cause for concern environmentally.
While it is intended that most of Teflon's carcinogenic chemicals are eliminated during manufacture, small amounts can and usually do remain in the finished products. When Teflon is overheated, these chemicals can leach out and into the food as it is being cooked in the pan at high temperatures. Consuming food prepared this way can have adverse effects on the human body as the chemicals ingested accumulate over time.
Teflon's Health Hazards
The actual Teflon polymer (polytetrafluoroethylene or PTFE) is not a significant health risk as polymers are too big and hard for your body to absorb. It's an unreactive polymer which means your body probably can't break it down enough to cause problems. But there are some byproducts and decomposition products of Teflon which present serious health risks.
If you heat up Teflon to temperatures exceeding 450°F, it will release fluorocarbons, which can be toxic. However, if you cook food under normal conditions you won't need to worry, and by normal I mean don't heat up the pan without water or oil. When using teflon, we recommend that you cook on medium heat using water or oil—for if you heat a dry pan, it will start to smoke, and it is that smoke which is toxic. Do not breath in that smoke. Turn off the heat and get out of the room. Open a window etc.
Avoid using any utensils which can scratch a Teflon pan. If you scratch the surface you're increasing the odds of small amounts of Teflon entering your food and you're destroying the nonstick pan.
Additionally, Teflon can contain small molecules as plasticizers which are leftover from the manufacturing process. The major manufacturers of cooking equipment thoroughly wash these items so the harmful materials are gone by the time you purchase the pan, so this isn't too worrisome unless you are buying cookware from street vendors in China.
PFOA is a known toxin to birds, which is why Teflon products (including self-cleaning ovens) include a warning to remove any birds from the room when being heated.
Polymer Fume Fever
Exposure to Teflon that has been overheated can result in flu-like symptoms in humans which is known as metal fume or polymer fume fever.
When polytetrafluoroethylene (PTFE, known under the trade name Teflon) is heated to temperatures above 450°F there is enough heat to deconstruct the polymers, and inhalation of the resulting fumes may cause acute lung injury. Symptoms include flu-like chills, headaches and fevers with chest tightness and mild coughing. According to Wikipedia, onset occurs about 4 to 8 hours after exposure to the pyrolysis products of PTFE A high white blood cell count may be seen and chest x-ray findings are usually minimal.
The polymer fumes are especially harmful to certain animals whose breathing, optimized for rapidity, allows in toxins which are excluded by human lungs. Fumes from Teflon in very high heat are fatal to parrots and other birds.
Because of the concerns to human health and the environment around PFOA, many manufacturers are phasing out polytetrafluoroethylene, including the Teflon brand. Unfortunately there is almost no information about what alternative processes or chemicals they are selected, or are developing to replace PFOA. The good news is, there are already some alternatives in the marketplace.
Alternatives to Teflon Cookware
Titanium is the new Teflon and it has a much higher smoking point, making it much safer than Teflon. Titanium pans can be found in all of the usual places you buy affordable cookware. In addition to titanium, there are a number of other healthy options available.
Ceramic:
Ceramic cookware is a close alternative to Teflon, and is generally considered to be safe. It is often less resistant to scratching and some brands will lose their non-stick properties at high heat, so be sure to follow user directions carefully. Ceramic coatings, especially if sold outside North America, may contain a high lead concentration, so be sure to source from a reputable brand that's PFOA, lead, and cadmium-free.
Stainless Steel:
This is a cost effective, low-tech option. It isn’t technically non-stick, but it can be cleaned up with some elbow grease and a good scouring pad without creating the risks that degraded Teflon would. Make sure the pan is oiled and heated to temperature fully before adding food to make it stick less. Using a metal spatula rather than plastic can also help make less of a mess.
Cast Iron:
I will admit that I was not in love with the idea of cast iron when we got our first frying pan. It’s heavy, bulky, and seemed like a lot of effort. There are many myths about cooking with cast iron but these can be overcome. I have been pleasantly surprised at how much I love cooking with it! As long as you keep them well-oiled and avoid using acidic foods (like tomatoes or citrus) until the pan is well-seasoned, cast iron cookware will last forever.
Things to consider if you currently use Teflon:
- If Teflon is scratched, you’re increasing your risk of exposure to toxic chemicals. In a solid state, Teflon is inert, and ingesting flakes of coating puts carcinogenic material in your body.
- Cooking at high temperatures can increase off-gassing of toxic chemicals into your food.
- Once you discard Teflon cookware, the PFOA that remains is released into the environment and will never leave. Teflon pans cannot be recycled and must go in the trash. You could also consider taking it to a Community Environment Day or wherever household hazardous waste is collected in your community.
If you’re due for a cookware upgrade, you can slowly phase out your Teflon pans with these Teflon alternatives to help create a healthier kitchen and healthier meals. Once you get the hang of cooking with these non-stick substitutes, you won’t look back!
