4 ms·

And that’s also not true. Cooking with Teflon or other types of non-stick cookware based on these types of chemicals will result in those chemicals contaminati

And that’s also not true. Cooking with Teflon or other types of non-stick cookware based on these types of chemicals will result in those chemicals contaminating your food. In particular, pre-heating non stick pans is particularly bad, as is the use of the wrong utensils which will cause physically perceptible particles of the material to end up in your food. Any non stick pan comes with a warning you can’t use it in the same house/building as pet birds. Just like canaries in a coal mine, birds are highly susceptible to things which are also dangerous to humans. Just because it doesn’t kill you dead within minutes of turning on the burner does not make it safe.

gruez 4y ago
>And that’s also not true. Cooking with Teflon or other types of non-stick cookware based on these types of chemicals will result in those chemicals contaminating your food. In particular, pre-heating non stick pans is particularly bad, as is the use of the wrong utensils which will cause physically perceptible particles of the material to end up in your food. source? The guidance from the FDA contradicts your claim >Some PFAS are approved for use in the manufacture of non-stick cookware coatings. These coatings are made of molecules that are polymerized (i.e., joined together to form large molecules) and applied to the cookware through a heating process that tightly binds the polymer coating to the cookware. Studies show that this coating contains a negligible amount of PFAS capable of migrating to food. Similarly, the PFAS used in manufacturing of gaskets that come into contact with food do not pose a safety risk because they are also made of molecules that are polymerized. https://www.fda.gov/food/process-contaminants-food/questions-and-answers-pfas-food https://www.fda.gov/food/process-contaminants-food/questions...
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- cwkoss 4y ago
  have you ever seen a non stick pan that someone used metal utensils on? flaked off areas of the non stick coating are apparent.
  - gruez 4y ago
    The FDA doc isn't explicit on this, but my impression is that the coating itself is polymerized and is therefore inert, unlike the PFAS/PFOA that's in the water supply or whatever.
- sirsinsalot 4y ago
  These studies are based on manufacturer guidelines for product use (heat range, material handling), most of which are shown so narrow in scope that in your average kitchen the test environment doesn't exist. Like giving people a drink that can only be stored below 5C or it may become dangerous. Is your fridge exactly always below 5C? Mine isn't.

gruez 4y ago

>And that’s also not true. Cooking with Teflon or other types of non-stick cookware based on these types of chemicals will result in those chemicals contaminating your food. In particular, pre-heating non stick pans is particularly bad, as is the use of the wrong utensils which will cause physically perceptible particles of the material to end up in your food. source? The guidance from the FDA contradicts your claim >Some PFAS are approved for use in the manufacture of non-stick cookware coatings. These coatings are made of molecules that are polymerized (i.e., joined together to form large molecules) and applied to the cookware through a heating process that tightly binds the polymer coating to the cookware. Studies show that this coating contains a negligible amount of PFAS capable of migrating to food. Similarly, the PFAS used in manufacturing of gaskets that come into contact with food do not pose a safety risk because they are also made of molecules that are polymerized. https://www.fda.gov/food/process-contaminants-food/questions-and-answers-pfas-food https://www.fda.gov/food/process-contaminants-food/questions...

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cwkoss 4y ago
have you ever seen a non stick pan that someone used metal utensils on? flaked off areas of the non stick coating are apparent.
- gruez 4y ago
  The FDA doc isn't explicit on this, but my impression is that the coating itself is polymerized and is therefore inert, unlike the PFAS/PFOA that's in the water supply or whatever.
sirsinsalot 4y ago
These studies are based on manufacturer guidelines for product use (heat range, material handling), most of which are shown so narrow in scope that in your average kitchen the test environment doesn't exist. Like giving people a drink that can only be stored below 5C or it may become dangerous. Is your fridge exactly always below 5C? Mine isn't.