Non-Stick cookware has always been a subject of discussions, research and criticism since the day it found its way in the kitchens. The non-stick cookware became an instant hit with the housewives and the production increased manifold within first few months. This was not only because of the ease of using and cleaning the cookware, but also because of it versatility in cooking all kinds of food items, the ability of one pan to act as a griddle and various other utensils and its non-reactive nature. Everybody started loving it like anything until the news of its toxic fumes and coating breakage hit the tabloids and news channels.
Well, well, well. Enough has been said for the introduction. The truth is that most of us are still using our non-stick cookware and are happy with its marvelous easy-clean properties. But the truth can just not be neglected. The coating comes off after few years of usage, the fumes are produced and they are harmful and the PFOA is a real thing and it causes cancer.
So, what to do?
While we think of completely abolishing the non-stick cookware from our kitchens, it is not possible. We love that how easily we are able to make the pancakes, flip the omelettes, and make dozens of other things in them, without having to worry about the mess left to be cleaned.
The main factors which must be considered while using the non-stick cookware are the heating which results in breakage of the non-stick coating, the life and quality of the same.
Experiments and Results:
There have been various experiments, studies and researches regarding the effects of the non-stick cookware on humans. It has been shown that the low-quality cookware offers more risk than the high quality ones. Further, the coating starts breaking and releasing the deadly chemicals into your food at about 500 degrees Fahrenheit. Hence, if you switch to stainless steel for making the food items which require high heating or pre-heated vessels such as Hamburgers and Steak, then you are in the safe zone. Also, if the non-stick coating is intact, it is obvious that all the harmful chemicals will be at bay and you can enjoy cooking with your non-stick cookware like usual.
The dangerous PFOA stands for the Per-Flouro-Octanoic-Acid which is a known carcinogen and is released from the non-stick cookware when the life of the cookware is over or the coating is broken.
Hence, it is important to recycle your old cookware as per the life mentioned in the user manual. However, most of us tend to ignore that and continue using the old vessels just for the sake of saving a few dollars which is really wrong.
Use some of the good and well known brands in the market such as T-Fal, Anolon, Calphalon etc. Anolon tops the list of the best non stick cookware. The utensils manufactured by Anolon and other good brands are tested, and are manufactured keeping the toxicity in mind and are way safer than all the other cheaper and bad quality cookware.
See, it is better to have only ONE non-stick pan in your kitchen which is safe and has a long life instead of having tens of cheaper versions poisoning your life slowly. Right?
You can also switch to the stainless steel or copper or cast iron which is totally safe and is natural in most of the terms. To get an idea of which cookware material best suits your needs, be sure to read The Foodista cookware buying guide. The Foodista provides a wealth of cookware buying advice and reviews.