Non-Stick & Plastics, a Danger in your Kitchen ⚠️
- Sep 27, 2024
- 2 min read
Updated: Sep 30, 2024
The Hidden Dangers of Non-Stick Cookware and Kitchen Plastics
Many of us love our non-stick pans for their convenience, but what you might not know is that they are often filled with harmful chemicals, including PFAS (per- and polyfluoroalkyl substances), commonly referred to as “forever chemicals” 🧪. These substances are notorious for their persistence in the environment and our bodies.
Health Risks of PFAS Exposure
While studies on PFOA (a specific type of PFAS) show mixed results, there is growing evidence that long-term exposure to high levels of PFAS can increase the risk of certain cancers, such as:
Bladder cancer
Kidney cancer
Ovarian cancer
Prostate cancer
Testicular cancer
In addition to cancer risks, PFAS found in non-stick cookware, water-resistant fabrics, and grease-proof food packaging have been linked to other health concerns, including liver damage, reduced immunity in children, and hormone disruption ⚠️.
Lastly, PFAS exposure has been connected to weight gain and immune system malfunction, hormone dysregulation, high cholesterol, and cancer. According to research, individuals who found it the hardest to maintain weight loss after dieting were those with the highest blood levels of PFAS 📈.
The Dangers of Scratched Non-Stick Pans
When the coating of non-stick pans gets scratched, tiny particles, including microplastics and harmful chemicals, can leach into your food 🍽️. These particles accumulate in the body over time, potentially causing hormone imbalances and increasing the risk of cancer.
Toxic Fumes from Non-Stick Pans
Even at regular cooking temperatures, non-stick pans coated with PTFE (Teflon) release gases and chemicals that can be mildly to severely toxic. Overheating these pans can cause the chemicals to aerosolize, releasing fumes into the air, which you then breathe in 🌬️. This exposure can lead to headaches, irritability, and in severe cases, flu-like symptoms such as chills, fever, and breathing difficulties 🤒.
Kitchen Plastics: A Similar Story
The same concerns apply to plastic utensils and other plastic kitchenware. When exposed to heat during cooking, these plastics can release harmful chemicals into your food, further contributing to long-term health risks ⚠️.
What Shall I Choose?
Opt for Stainless Steel or Cast Iron
I’ve personally purchased stainless steel cookware as there is some evidence that cast iron pans can transfer iron into your food. This is okay in small amounts and great if you’re low on iron, but I would prefer not to risk potential excess iron in my blood. However, cast iron is still a much better option than any plastic-coated, non-stick pan and remains my second-best choice!
If you are using non-stick or Teflon pans in the meantime, just be conscious of the following tips:
Avoid overheating the pan 🔥.
Don’t use metal utensils 🥄 or abrasive cleaners, as this will scratch the coating at an increased rate. However, if your pan is damaged or scratched, try to replace it as soon as possible.
If you want to know more about the issues with plastics leaching into your foods, click here to learn more about plastics and cutting boards!
Studies Used:
Consumer Reports. (2023). You Can't Always Trust Claims on Non-Toxic Cookware. [Website].
Wdowik, S. N., & Angelo, M. (2020, October 28). Teflon and Cancer. Healthline. [Website].
PMID: 28913736
PMID: 37505605
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