UK households have been urged to swap one kitchen item that could be toxic. Cookware products with non-stick coatings may contain PFAS. These coatings make cookware cheap and easy to clean, but when scratched or overheated, they can release harmful toxins.
PFAS (per- and polyfluoroalkyl substances) are a group of man-made ‘forever’ chemicals, so called because their unique chemical structure makes them extremely resistant to breaking down in the environment or in the human body, accumulating over time. They are used in waterproof fabrics like Nylon, carpets, feminine hygiene products, mobile phone screens, wall paint, furniture, adhesives, food packaging, non-stick cooking surfaces, and in most cosmetics and personal care products.
They have been linked to numerous cancers, decreased immunity, decreased fertility, hypertensive disorders in pregnancy, reduced infant and fetal growth and developmental issues in children, abnormally high cholesterol, and higher rates of hormone interference.
Dr. Bruce Jarnot, materials compliance expert and board-certified toxicologist, told Homes and Gardens: “To eliminate PFAS exposure risks in the kitchen, consumers should switch out their non-stick frying pans.”
In the place of non-stick pots and pans, you can purchase ones with cooking surfaces of stainless steel, cast iron, enamel, titanium, and ceramic. Homes and Gardens suggested brands, including Made In, Le Creuset, and Our Place.
Cast iron requires some extra effort, including cleaning, drying, and re-seasoning after each use. But over time, the seasoning creates a non-stick surface free of forever chemicals.
Stainless steel is preferred by professional chefs, being lightweight, practical, and often oven-friendly. It does have a learning curve. You need to properly preheat the pan and add oil at the right point to prevent sticking.
Ceramic is best for those not ready to move on from non-stick, with a slippery surface that’s very forgiving. The only downside is that metal utensils can’t be used while cooking, as they can scratch off the coating.
The FDA has determined that nonstick cookware is reasonably safe when used according to its authorised and intended use. Studies show that the manufacturing process used for most nonstick cookware eliminates most of the smaller PFA molecules that are more likely to migrate from the coating into your food.