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BANG FOR THE BITE
Replacing your cookware isn't exactly free, but keeping harmful chems outta your kitchen makes the switch worth it.
COCKTAIL FACT
Rosehill, NC, and Wilmington, DE, both claim they're home to the world's largest frying pan (at 10 feet in diameter).
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home › tip library › Teflon-free Cookware
Are you stuck on Teflon pans?
The Bite
No need to detach yourself from nonstick cookware completely, but move away from Teflon - which has some sticky health issues - to new lines of pots and pans that stick to higher safety standards.The Benefits
- Sticking it to toxins. The EPA's Science Advisory Board considers PFOA (aka Teflon) a likely carcinogen, and it can come off on your food at high temps and with the use of sharp cooking utensils. Our picks use alternatives such as enameled cast-iron.
- Keeping pets clinging on. Toxins that enter the air from hot nonstick pans can kill pet birds (our feathered friends have very sensitive respiratory systems) - the jury's still out on whether they harm our lungs.
Personally Speaking
Toshio has been known to work out using his heavy cast-iron pans; fellow Biter Team members can vouch, since he takes every chance he gets to show off his biceps.Wanna Try?
- Le Creuset - more than 15 different enameled cast-iron cookware styles made to last; you still have to oil it a little to avoid sticking completely ($100-$300).
- Cuisinart Green Gourmet - three pan options with ceramic nonstick interiors and stay-cool handles and made with 70% recycled steel; available at Bed, Bath & Beyond. Also: grill pans ($25-$70).
- GreenPan - its Thermolon material requires less energy to treat than the usual no-stick options; three color choices ($20-$140).
Jul 16,2008
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All editorial suggestions in this tip are the result of testing and a preference for the tip topic. No advertiser has paid to have its company referenced in the tip. For more information, please read our Editorial Policy.
Forward Movement
In 2006, the EPA asked companies (nicely) to phase out use of the chemical PFOA (used to make Teflon). This led companies to create alternatives like the Thermolon GreenPan, which works just as well. Elisa took one home to test and made a grilled cheese sandwich that was a perfect doppelgänger for one cooked on a Teflon pan.
-Toshio...off to wish the government would do more stuff to promote progress...
Biter Comments...
Does anyone know if stainless steel is ok? We are registered for them (with the copper bottoms for heat) because I heard about the bad chems in teflon...
Thanks!
Stainless steel is safe, Leah. Congratulations on your marriage!
I have a set of the Green Pans. Bought one for my mother-in-law, too. I'm sorry to say that they're completely useless.
I have a set of stainless steel All-Clads, and they're more non-stick than the Green Pans are. I tried to make an omelet in the Green Pans (which, admittedly is a challenging task for a pan), and it failed miserably. I immediately reverted to my Teflon pans for eggs, and I use the All-Clads for everything else.
If I can save even one person from wasting their money on these I will be very happy. :o)
In the California legislature there is currently a bill being deliberated that would ban perfluorocarbon products from the state. You can read the bill here:
http://info.sen.ca.gov/pub/07-08/bill/sen/sb_1301-1350/sb_1313_bill_20080619_amended_asm_v95.html
This would effectively ban teflon from the state as well. Last I heard, the bill had passed the Senate and all Assembly committees and was being put to a vote before the entire Assembly soon. Then it is on to the governator for signing.
We bought the Green Pans. After a few uses food sticks terribly, even when the instructions for seasoning and washing are followed exactly. Now they are covered in ugly black stains and no one wants to use them because they seem dirty even when washed. I wish I would have believed all the negative reviews they have received!
I have used teflon pans for several years. I understand the health risks however, I am unsure what to do with them? Do I just donate them to someone and put them at risk? Throw them into a landfill? Turn them into a sculpture and call it art? Or continue to use my pans aware that there may be some health risks associated to it?
Thanks for any suggestions.
Well, unfortunately, I heard recently that there are problems with stainless steel. I was converting from using plastic water bottles. I knew aluminum was not good and there are times I don't want to use glass because of the increased risk of dropping it and breaking it. So, I finally settled on stainless steel interior. I've researched it and, there is indeed some potential problems with it. But, I still think it is better than the alternatives. All of my pots and pans are All-clad stainless steel, some with the LTD. I'd sure like to know what the LTD is as they start nicking after awhile. All-clad stands behind them but I'm wondering what I'm getting in my food. I have heard that ceramic is innocuous (until researchers learn otherwise!) Until I know for sure, I'm going to stick with my All-Clad SS as it was a rather big investment. BTW, be sure to heat your oil up - slowly - before adding your food. Never cook over medium. That helps with the sticking. If anything sticks, clean by adding some soapy water to the pan, heating it up and scraping the remnants loose.
I wish this "bite" had gone into more details about the various pot surfaces and given more alternatives. I guess it's a comprehensive issue for a "bite."
Anyone know if Calphalon is safe? I got rid of the Teflon in favor of this type.
I put my teflon skillets in with my camping gear when I decided I didn't want to use teflon regularly. I replaced the skillets with hard-anodized skillets. I love the way they perform, but I'm unsure as to their safety.
DO you have any wisdom for me?
Thanks!
We use regular old Lodge cast iron. They are the original non stick pan and are ridiculously cheap, even at fancy cooking stores. Check your local thrift store for them, I'm not sure why but they seem to be 'cast' aways in the cooking world. But they work great. We spent a ton of money on high quality stainless steel pans and ended up selling them out of frustration. Everything stuck and you can't use scrubbers! Cast iron only has a slight problem with eggs but not too bad. I don't think I will ever use another type of pan again.
wow, I'm glad I looked here before buying GreenPans.
I made the shift away from Teflon a while back. I am using non-stick pans from a company called "ScanPan". They are a Scandanavian company and their non-stick pans are incredible!!!! They are a bit pricey but they are well worth the investment. I give high kudos to them!
I second for Scanpan. I'm in love with my ceramic titanium nonstick wok and griddle. No grease required!
Rather than using non-stick pans, use non-stick cooking sprays, or a bit of olive oil, instead.
Kevin, I checked out Lodge Mfg.'s website, and you're right. For cast iron, their prices are quite reasonable, and cast iron lasts forever!
Thanks for the tip, but let's say we all run out and replace our cookware with non-teflon products?? Then what? What do we do with the stuff we don't want anymore?
I appreciate the intent, but at times the tips here are completely unrealistic. Most people these days don't have hundreds of dollars to spend on new cookware. If you're buying new, then yes - avoid teflon. Otherwise, it's probably more prudent to wait 'til your existing set has run its course.
But for God's sake don't use the excuse of non-eco-friendly just to laden your foods with butter...any good you do for the environment is offset by the fact that you're burdening the health care industry...
I stopped using Teflon years ago - after one day having baked some potato fries on a teflon oven pan, i took them out on a picnic and when the sun beat down on the fries i saw glittered teflon stuck to every single one where it touched the pan. I could never have seen the flakes without the direct light h=shining and had been eating teflon for months! GROSS! It totally comes off in your food- and you can't always see it.
Almost any pan can be non stick if you know what you're doing. Stainless steel and cast iron are both great non stick surfaces if you preheat the pan. Don't add any oil or butter or whatever until you're ready to cook, or you'll burn it. The secret is that when the pan heats it expands and fills up the invisible crevices that every pan surface has. Even scrambled eggs won't stick if you heat the pan before you add the butter and eggs.
I'd stay away from the Le Cruset, I have lots of it and I prefer the much more affordable Lodge style cast iron or any good quality stainless steel. The fancy french stuff ends up in the back of the cabinet and the stainless and cast iron are always handy favorites.
If you do use teflon, DON'T overheat it. It releases more noxious fumes when it's heated to high temperatures. There is even a "teflon flu" that can result from breathing the fumes of overheated teflon. Manufacturers have known about it for years but decided it was harmless because they didn't know of any long term effects.
When the warning against teflon came out, I gave my hardly used deep fry pot, griddle, brand new griddle.,fry pans, I guess about $300.00 worth of teflon to my neighbor, who had no fear of using them..I have been looking for a griddle to make pancakes that isn't teflon...for at least 2 -3 years...no such thing. Years ago I had an aluminum one, that supposedly got into food...I'm 70 years old now, and still do not want to succumb to teflon, I bought a new electric fry pan teflon and it's still in the box, Glad I found this website, cause its going back to the store..Nothing happened after the teflon disclosure, its still out there, although I see more stainless being sold along with it..thats what I use now, and have been using all along..( with the teflon).Thanks Katie for your cooking instructions with the stainless...
While I agree with the philosophy behind Ideal Bite, I also believe that information needs to be reported accurately. Some of the information you printed is simply not true.
For example, you state that “The EPA's Science Advisory Board considers PFOA (aka Teflon) a likely carcinogen”. The EPA clearly states that “Teflon® and other trademarked products are not PFOA.” They also say “EPA does not have any indication that the public is being exposed to PFOA through the use of Teflon®-coated or other trademarked nonstick cookware.” “At the present time, EPA does not believe there is any reason for consumers to stop using any products because of concerns about PFOA.”
This (and more) information is available at the EPA’s website (http://www.epa.gov/opptintr/pfoa/index.htm)
Even though the information is reported with the best of intentions, if it is incorrect, it doesn’t help anyone.
Please stick to "tips" and not science. The information you've given is incorrect.
*PFOA is not also known as Teflon.
*Other coatings contain PFOA in their liquid form, not just Teflon, and this includes ScanPan products.
*The toxins killing birds are more likely PTFE, also found in pizza boxes, Microwave popcorn wrappers and Gore-Tex.
*Heating fat and cooking oil to over 500 degrees or burning food can also release toxic fumes that will kill your birds.
Please check your facts.
It's interesting to see that the EPA's Web site contradicts a plethora of news and facts available about Teflon and PFOA across the Web. For instance, this article details a voluntary ban that FDA called for - urging major manufacturers of PFOA to phase it out, due to carcinogenic properties suggested by studies (http://www.webmd.com/news/20060127/epa-urges-teflon-chemical-ban).
I trust the EPA about as much as I trust the FDA and most other government agencies, which translates to not much. I do think it's wise to kiss your Teflon pots goodbye and move onto iron or stainless steel, if possible.
Buying new cookware can certainly be expensive, but you can do what I did and buy 1 or 2 stainless steel pots at a time until you've completely replaced your old ones. You can find decent non-coated cookware at discount stores like Ross and Marshalls, or try searching eBay or visiting thrift stores.
Getting rid of your old Teflon pots is another issue. I would consider donating them or giving them away. That's what I did. A lot of people are aware of the risks and the studies associated with Teflon, but they don't care, so they'd be buying Teflon pots anyway. I would also consider donating the pots to someone needy; in my opinion it's better to give them to someone who can't afford cookware (let alone expensive stainless steel cookware) than to completely waste them by throwing them away.
I agree, cast iron is the way to go. I've never found a 'non-stick' pan to work as well as cast iron when you maintain them. I have a huge collection, some passed down from my grandmother, some picked up at the thrift store. Caring for them is not really an issue, I'm glad to do it.
Couldn't have said it any better, Jess!!
You have to have some dead people before the EPA and FDA might dear to step on some corporate toes and, I, for one prefer not to wait until then. There has been known problems with Teflon for more years than I can remember. Even before I knew it, I didn't like that stuff peeling off into my food! It's a lot less costly to replace pots and pans then to deal with the medical costs later!
You are correct to question the EPA & the FDA, and you also need to question the information provided by companies such as Dupont, as well as organizations like the Environmental Working Group.
My point earlier was that you need to base your decisions on accurate information. The EPA information in the Tip was misquoted. This makes me question any of the other information presented by Ideal Bite. A few extra minutes checking the EPA site would have prevented this from happening.
As Jess stated, there is a lot of information available on the internet. But you need to make sure that you don’t base your information on junk science, scare tactics or rumors. Sometimes this requires searching for the original source (medical journal, university study, etc.). Hearing someone say, “Everyone knows that Teflon is bad” does nothing to convince me that it is harmful.
Jess –
Let me get this straight, your Teflon pans are so dangerous that you bought all stainless pans; but you are willing to donate them to someone needy rather than throw them away? It’s nice to see that you value a garbage dump over the health of those uncaring poor people. How noble of you.
Jim, I couldn't have said it better myself! AMEN!!
Forgive me for feeding the troll, but here goes.
What I said was "I would also consider donating the pots to someone needy; in my opinion it’s better to give them to someone who can’t afford cookware (let alone expensive stainless steel cookware) than to completely waste them by throwing them away."
I don't recommend Teflon pans for anyone because I don't believe that they are safe. That said, there are many people out there who don't care about the alleged effects of Teflon. There are also many people out there who don't have the luxury to care. I've done enough volunteer work for a homeless agency in my community to know that there are many people in need of the basic necessities that we take for granted - household items included. For example, I've worked with people who were previously homeless and moving to subsidized housing. They obviously don't have anything to cook food with. So rather than lecture that person on how they should be spending money they don't have on an iron or stainless steel pot - I'll give them a donated Teflon pot that isn't very safe for them. Cooking on Teflon is better than having no meal at all. These people have a lot more to worry about than Teflon.
If you'd like to imagine me sitting back in my easy chair, fingers together, looking like Mr. Burns, and diabolically laughing at the people who receive my old pots, suit yourself. But that's not exactly me.
PHOTO ALBUMS
Posted by: Cari | July 16, 2008 at 05:06 AM