Fluoride-coated Frying Pans
Fluoride is a very harmful man-made substance that can compromise your health.
Fluoropolymers, the substances used to make Teflon pans, release a persistent gas when heated to high temperatures. They release compounds called chlorofluorocarbons (CFCs), trifluoroacetate, (TFA) and polyfluorocarboxylic acids (PFOs).
Even though these breakdown chemicals are generally considered non-toxic, it can be dangerous because they may cause long-term health effects as they accumulate in the body.
The good news is that Teflon will only breakdown into these harmful compounds if the cooking temperature exceeds 400 degrees Fahrenheit.
Normally, home cooking does not often get that high but we should always take a precautionary approach when using Teflon frying pans and other non-stick cooking ware.
Look for cookware that holds heat well, prevents scorching and sticking, and has a heavy bottom.
Cast iron has been known as the first nonstick surface, requiring minimum fat and less cleaning. Some iron is actually released into the food but this isn't always a bad thing. Most Americans are low in iron so this isn't usually a health concern.
Stainless steel is another great alternative to Teflon pans. It is durable, long lasting, and is great for healthy cooking. Stainless steel is very accessible and there are many varieties of shapes and sizes.
Made of a combination of metals, stainless steel is durable and long lasting. Stainless steel cookware may have aluminum in the bottom of the pan but it is not a health problem as long as it is not in contact with the food.
Anodized aluminum cookware is sealed so the base metal (aluminum) doesn't enter the food prepared in it. The only drawback is that it must be hand-washed, even after the toughest, messiest cooking, as the anodization is corrupted when it comes in contact with commercial brand dishwashing machine detergents.
Ceramic cookware can be useful in some circumstances, such as baking and slow cooking. It's a nice alternative for people who like the heat distribution of cast iron, but hate the long seasoning process.
Be careful not to scratch the stainless steel because it can result in the harmful release of nickel or chromium.
Thank you for reading !
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