Non-stick pans have become a common part of many households because they make cooking easier and easier to maintain.. However, oncologists warn that ordinary kitchenware can release chemicals that pose a serious health risk, especially if it is damaged or was made several years ago.
- Older non-stick pans can release dangerous chemicals.
- Even modern non-stick pans contain PTFE and decompose when overheated.
- Safer alternatives include cast iron, enamel, ceramic and stainless steel pans.
Non-stick pans have come under a lot more scrutiny from experts in recent years. They mainly draw attention to older models, especially those manufactured before 2013. The reason is the chemicals used in their protective layers, mainly the synthetic fluoropolymer labeled PTFE, also known as Teflon.
Older pans often contained perfluorooctanoic acid (PFOA), a chemical that belongs to the PFAS – perfluoroalkyl and polyfluoroalkyl substances, also known as “forever chemicals”. Researches suggest that high exposure to these compounds may increase the risk of certain types of cancer, particularly liver, kidney, and testicular cancer. “A lot of attention is paid to what we eat, but much less to what pots and pans we cook in every day,” said oncologist Laeth George.
Non-stick pans can be dangerous. (illustrative photo)
Source:
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But experts emphasize that even newer non-stick pans are not completely risk-free. Modern coatings still contain PTFE, which belongs to the wider group of PFAS, with overheating being the biggest risk. “When heated above about 260 degrees Celsius, the coating can begin to break down,” noted oncologist Rakshna Shroff, adding that if modern pans are used correctly, the risk is relatively low.
Some products already have the “PFOA-free” label, but doctors explain that this does not guarantee complete safety. To reduce the risk, they recommend replacing damaged pans with alternatives such as cast iron, enamel, carbon and stainless steel models. Ceramic pans are considered a choice without hazardous compounds, but tend to be less durable.
For safer use of kitchen utensils, you should cook at a medium temperature, do not heat empty pans, use wooden or silicone utensils and wash dishes by hand with a soft sponge. When storing, it is advisable to put a kitchen towel or a paper napkin between the pans to prevent the protective coatings from being scratched.
This article comes from the Ringier publishing partner website. The content and data contained in it were taken without editorial intervention.
