Why you must reconsider the usage of non-stick cookware
Since people do not have time to cook in traditional pans with a significant amount of oil, people have been switched to non-stick cookware. Easy to cook, use less oil and much more are the advantages of using non-stick pan and pots.
But have you ever thought these can harm your body and give you many diseases? We pay more attention to food items, we count food calories and check whether we are consuming the right amount or the recommended amount of nutrients per day. But some people fail to check the cookware properties and how it can cause devastating diseases.
Coming to the properties of non-stick cookware, it is made up of perfluorooctanoic acid, which is also known as PFOA. Since past decade the usage of this item is being studied.
PFOA has the potential to be a health concern because it can stay in the environment and in the human body for long periods of time. Studies have found that it is present worldwide at very low levels in just about everyone’s blood. Source
The common issue of using non-stick cookware includes increased cholesterol. A study has shown that using this kind of cookware which contains chemicals that I mentioned earlier may increase the cholesterol level in both children and teens. This chemical also has been associated with delays in child developments and increases some kinds of cancer.
Children and teens with higher blood levels of chemicals used in the production of non-stick cookware and waterproof fabrics appear more likely to have elevated total and LDL cholesterol levels, according to a new article. Source
Get rid of this kind of cookware at home and replace those with Teflon free materials. Some great alternatives are stainless steel cookware, cast-iron cookware, and copper, which should be outside in order to get a maximum amount of heat and stainless steel inside.
My personal favourite is high-quality stainless steel. As a material which can resist corrosion, it is termed as stainless steel. It gives us the same feeling when we use non-stick cookware to some extent.
You are absolutely right that high quality stainless steel cookware is the best for cooking purpose. Fro frying we can use heavy bottom cookware and for other purpose normal one can be used. Thank you for sharing important information.
this is so true. the black coating that they usually use can chip off and you can ingest the chemicals and some people believe it causes cancer. there is some traditional way of making your pan non stick and safer
I was using a non-stick pan. I will use steel pots now. Thanks
I was already using steel cookware. It was so beautiful that I learned the information you gave me.
Must seems a bit strong doesn't it? I feel like I must eat food, I only marginally care what sort of cookware it is prepared in.
I like to use the new stone coating. Its natural are truly stays nonstick without peeling off like the ceramic coating. Non stick stone is easy to wash and yes less oil to have to cook with. I have to say though because I cook for my family a lot that using a little olive oil is like a must even if you don't have to because it gives the food that nice caramel colored sizzle if you know what I mean.
Interesting post. I have heard this for a while. I have very little at present of the teflon coated utensils but It seems they need to go also. Thanks for sharing!
Thank you for sharing this @dcrypto. That's sad coz most non-stick pan including user are on the assumption that it will help lower cholesterol level. Might as well use stainless pan.
Teflon pans are soo poisoning and all of us using them for ages!!! And the chemist knowing it!!!
well said
Children and teens with higher blood levels of chemicals used in the production of non-stick cookware and waterproof fabrics appear more likely to have elevated total and LDL cholesterol levels, according to a new article.