Teflon Non Stick Coatings, other leading no stick coating manufacturers too, are all 'feeling the heat'. And unfairly so.
Why?
Because of the misconception that Teflon (a registered trademark of DuPont) is synonymous with "PFOA," a term you've come to hear about in recent years.
Here, we will explain the difference, try to set the record straight. And tell you how to safely enjoy your no stick cookware.
First, what is PFOA? Also known as "C-8," perfluoro-octanoic acid is a surfactant, a critical aid in the polymerization of aqueous-based fluoropolymers. It is also used in the manufacture of many consumer products today.
Is PFOA dangerous? Well, in 2005, under a risk-assessment study by DuPont and Environ International, it was determined that PFOA traces are in the blood of most everyone on the planet. No illness has ever been associated with this compound, including workers in chemical plants exposed to much higher levels.
PFOA is not Teflon, the brand we come to identify as a generic name for DuPont PTFE (polytetrafluoroethylene). Nor is PFOA fluoropolymer. Nor is PFOA a PTFE dispersion.
And PFOA is not in your no stick cookwares. Why?
Because PFOA is released in the manufacture of the no stick coating cookware. Measurement for PFOA, even at the parts per billion level, are undetectable.
Does this make no stick coatings for cookware safe?
Yes, though you should avoid overheating your cookware. While Teflon has remarkable heat stability, prolonged exposure to cooking temperatures above 500 degrees Fahrenheit is not recommended. Not only does it reduce cookware life, over heating can lead to emitting fumes unsuitable for inhaling. Will they harm you? Worst case - and you would have to breathe enough of them - would be temporary flu-like conditions, such as chills, fever or headache. In my many years working with these products, independently, I have never experienced these symptoms referred to as 'polymer-fume fever'.
What temperatures can your no stick cookware reach? Consider these 'safe' examples. Scrambled eggs cooked on medium for a few minutes can produce surface temperatures just over 200 degrees Fahrenheit. For chicken stir fry, cooked on high for over five minutes, temperatures around 300 degrees Fahrenheit.
Bacon, cooked for about five minutes on high, about 450 degrees Fahrenheit.
So, what is 'risky cooking'? Consider empty pans pre-heated, with or without oil, which will exceed 500 degrees Fahrenheit, in just a couple of minutes. Foods like hamburgers, especially steak, risk even higher temperatures.
Follow these precautions and cook safely: Avoid metal spatulas. Wood or plastic cooking utensils are ideal. When storing your cookwares, prevent scratching by separating cooking surfaces with cloth or paper towel. Do not heat your cookware empty. Never use high heat. Be sure your kitchen area is well ventilated. Choose heavier-duty cookware for more heat absorption. And do replace your cookware the first sign of flaking or peeling.
With responsible use, your cookware with Teflon Non Stick Coatings should provide you two or more years of dependable non stick performance.
Now that's smart cooking!
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