Article Writer

Non-stick cookware are widely used all over the world but very few are aware of health risks associated with it. These health risks are caused due to neglecting precautions associated with non-stick cookware and this is why hazardous fumes are emitted from cookware. At the temperature of 500 degree F, the surface begins to decompose and toxic fumes are produced that cause headache, fever and chills. The intensity of fumes is increased with rise in temperature. When metal utensils are utilized with non-stick cookware, they cause chipping and flaking at surface which is further added into food and reaches to stomach. To overcome this phenomenon, it is advised to use wooden utensils with non-stick cookware. PFOA is special chemical that is utilized in manufacturing process of non-stick cookware. This chemical is responsible for slippery surface of non-stick cookware which further reduces oil usage while cooking. FDA research showed that this chemical is evaporated during manufacturing processes and very less amount is left in cookware. Health risks associated with non-stick cookware can be prevented by adopting precautions such as heating non-stick cookware at low temperatures and having plenty of air flow in kitchen by deploying well ventilation system. The utilization of wooden or silicone utensils should be assured.
It is considered that cooking with non-stick cookware is efficient and time savvy as it is comes with ease of clean, and enables you to handle rush cooking. But, now a day, health concerns to non-stick cookware have surprised many chefs that either utilizing non-stick cookware is convenient to health or not. There exist various hazardous effects along with benefits and precautions. Negative effects can be overcome by adopting precautions as non-stick cookware can produce unwanted health results, if not understood and handled accordingly.

One of the health risks that are mostly publicized and linked with non-stick cookware is production of toxic fumes emitted at a specific temperature. At the temperature of 500 degree F, hazardous toxic fumes are emitted from surface of non-stick cookware. The very reason behind production of toxic fumes is process of decomposition of non-stick layer. With rise in temperature, the strength and intensity of fume emission is increased. When temperature reaches the level of 660 Degree F, fumes are produced by non-stick cookware coating which further turn fatal and cause fever, headache chills. Such fumes aid cancer agents such as carcinogens but still long term effects have not been witnessed yet.

While utilizing non-stick cookware, it is strongly advised that user always refrain from using metal utensil over non-stick cookware surfaces. The very reason behind this is to prevent chipping of non-stick cookware coating as usage of metal utensils chips surface and flaking is occurred. The food may further absorb these pieces and take them to stomach producing hazardous health risks for your digestive system.

PFOA or perfluorooctanoic acid is special chemical that is induced to non-stick cookware during manufacturing process. This chemical is responsible to produce fluoropolymers that further craft surface coating slippery. Exposure to PFOA causes various stern health risks i.e. low birth weight in infants, developmental problems. PFOA has not yet been identified as cancer causing agent. FDA research has unveiled that PFOA is evaporated at the time of manufacturing and thus very little amount of this chemical is left out in manufactured non-stick cookware, it means that people do observe less health risks with non-stick cookware as compared to other PFOA exposures such as from carpeting or fast food packaging etc.

Precautions are advised to be adopted to minimize negative effects that cause health risk due to utilization of non-stick cookware. The very first precaution is prevention of toxic fumes which is further acquired by keeping heat at low or medium levels while cooking with non-stick cookware. It is essential that preheating of pan should be prevented as adopting this precaution can effectively reduce chance of toxic fumes creation. It is mandatory that kitchen should be well ventilated by deploying windows or exhausts so that air may pass through the kitchen by taking all fumes away. To overcome health risks associated with nonstick cookware, always try to purchase heavyweight cookware, don’t forget to maintain quality by utilizing silicone or wooden utensil as they prevent chipping and flaking of non-stick cookware surface, damaged non-stick cookware should be replaced at the mean time. Life of non-stick cookware can be extended by inducing protection layer between pans or by hanging them.

Non-stick bears various health risks but it also provides many key benefits to health. The utilization of non-stick cookware enables preparation of healthier food with low fats. The plus point is consumption of low fats while cooking with non-stick cookware, such cookware is very easy to handle, clean and helps to handle frequent and rush cooking at households. Precautions, related to non-stick cookware, should be understood to enjoy benefits and to prevent risks associated with it. To ensure healthy foods, you can replace non-stick cookware with stainless steel which is safer than Teflon cookware.