Posted on 01/26/2007 3:42:45 PM PST by blam
Heating releases cookware chemicals
Janet Raloff
Nonstick coatings on fry pans and microwave-popcorn bags can, when heated, release traces of potentially toxic perfluorinated chemicals into the air and the food being cooked, a new study suggests. Although the chemicals aren't subject to any regulatory restriction and have uncertain toxicity, the researchers conducting the study suggest that people at least run kitchen-exhaust fans when using these products. A 2005 industry study found no such releases.
Chemist Kurunthachalam Kannan and his New York State government team, based in Albany, performed the tests on four brands of nonstick fry pans and two brands of microwave popcorn. Their findings appear online and in an upcoming Environmental Science & Technology.
The scientists heated new fry pans of various brands on a 250°C hot plate for 20 minutes. About half the samples released high amounts of gaseous fluorotelomer alcohols (SN: 10/11/03, p. 238: Available to subscribers at http://www.sciencenews.org/articles/20031011/note17.asp) and perfluorooctanoic acid (PFOA). The team heated two pans three more times to see if the chemical releases would fall as pans age. That occurred with one pan but not with the other.
The team also detected PFOA in water boiled for 10 minutes in two of the five pans tested.
When the researchers popped corn in the microwave bags, gaseous emissions contained low amounts of PFOA and high amounts of fluorotelomer alcohols. The oily coatings left inside the bags contained the chemicals as well, the team reports. The group didn't reveal the brands of nonstick pans or popcorn bags that it tested.
Cookware manufacturers have pledged to phase out PFOA, used to make some nonstick coatings, by 2015. The chemical is a suspected carcinogen, nervous system poison, and estrogen mimic found in the blood of people worldwide (SN: 3/25/06, p. 190: Available to subscribers at http://www.sciencenews.org/articles/20060325/note17.asp; 12/2/06, p. 366: Available to subscribers at http://www.sciencenews.org/articles/20061202/note16.asp).
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Flushing the toilet with the lid up doesn't do wonders for the surrounding area, either.
Hmm, interesting, because aluminum is a reactive container material, and storing foods, particularly acidic foods in such a container can impart a bad taste and discolor the food. That might be one of the reasons she refused to use it for cooking.
But AL and Cu are both excellent conductors of heat. Copper pans are typically lined with tin to prevent contact with the copper, and these days most aluminum pans have some coating, which brings us to the topic at hand.
It was interesting to note that some pans aged well, and did not release anymore chemicals. Since this was a short term test, as is inferred from the article; what would hundreds of uses do to "cure" the non-stick coating?
Water is toxic in large enough quantities.
Trace amounts of these chemicals are meaningless.
Cast iron. It's the only way to go. I don't like the nonstick ones, and my mom used to tell me not to cook in aluminum, especially anything acid.
I love Cast Iron, but for me the upkeep has not been worth it, and I have not found as big of a tradeoff with stainless steel except for high heat applications. But for that I have a cast iron grill/griddle that I use outdoors. Won't touch aluminum pots/pans.
I got rid of all aluminum food-touching-stuff several years back when I read that they found excessive amounts of aluminum in the brains of (deceased) Altzeheimer patients.
Also, I will NEVER buy food-touching-stuff from countries like China or Mexico.
Pots and pans should all be cast iron.
:-)
Actually, the chemicals that are released are deadly to parrots and other birds. Accidently overheating a teflon pan will kill your parrot quick as a canary in a coal mine.
We only cook on stainless and cast iron (although I do have 1 non-stick pan for crepes only, and that one is never heated above medium).
And yes, we do have a parrot, so I'm not going to chance it one way or another.
[BTW: Never use a scour pad (steel wool or synthetic (ScotchBrite) to clean seasoned cookware. Just remove any particulate matter and clean with a very mild soap. re-oil (lightly) and store. Pre-Heating will take care of any germs/bacteria]
For pots, I really like my Corning glass. I can see what's going on w/out having to lift the lid. And while glass isn't non-stick per se, it's better than non seasoned cookware as far as cleanup goes.
My cookwear is almost all black with carbon. The way it should be.
When a hat gets good and worn-in, it "has salt."
I guess when a pan becomes seasoned, it "has carbon."
:-)
Years ago when I would go into Sears Roebuck (I haven't been in ages) you could smell the popcorn cooking and it smelled great. Now whenever I smell popcorn (like this afternoon at the car wash, or at the movie) it has a nasty revolting smell. Is it plastic that I am smelling?
Well, those nonstick pots release something since it can kill small domestic birds like parakeets...or so bird owners are warned, anyway.
Seasoning cookware. http://www.fantes.com/seasoning.htm
Personally I prefer to do it over a fire.
Sounds like the manufacturers of kitchen exhaust fans are behind this study.
That is what I was thinking ...that's pretty darn hot and way beyond normal cooking temperatures. 482F?
I do the oven method.
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