Do you have a cupboard full of non-stick cookware? I sure do.
I know they’re pretty, but the non-stick coating is a big hazard to our health. Non-stick made cooking life easier, but, in my opinion, it’s not worth the health risk! One of the big changes cancer patients make is to their cookware, because we can ingest a lot of toxins just from the cooking process.
According to Dr. Mercola, when “your Teflon pot or pan reaches 680 degrees F (which takes about three to five minutes of heating), at least six toxic gases are released. At 1000 degrees F, the coatings on your cookware break down into a chemical warfare agent known as PFIB.”
These perfluorinated chemicals, or PFOAs, are linked to thyroid disease. People with a high dose of PFOA’s in their blood have double the risk of thyroid disease. It has also been linked to a 60% – 154% risk of infertility! The EPA says these chemicals pose developmental and reproductive risks, and have also labeled them as a likely carcinogen. Nice.
Finding a good alternative can be challenging. I’ve been researching, and haven’t decided on anything yet. Can you help us decide? We’re planning to save up for a few months and then purchase a few individual pieces that I will get a lot of use out of (and that will hopefully last a long time!)
What do you use as an alternative to non-stick cookware? Stainless steel? Ceramic? Something else?
By the way, this is a great article on how to keep food from sticking when you cook without the use of Pam or non-stick.