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is nonstick cookware actually safe? - pet manufacturing process

by:Cailong     2019-08-25
is nonstick cookware actually safe?  -  pet manufacturing process
In 2018, about 70% of all frying pans sold in the United States came with non-stick coatings.
That makes sense, because-
Teflon is the most common-
There are several major advantages such as Super easy cleaning, less food stuck to the surface, and the ability to cook with less oil and butter.
Nevertheless, many consumers are still concerned about the emissions of toxic chemicals.
Dozens of reports and studies from industry and external sources have come to conflicting conclusions.
The Good Housekeeping service spoke with many experts, looked at the main research, and conducted its own laboratory tests to find out how safe the non-stick pan was, and the panthe answer was qualified.
They are safe, says Robert L. Wolke, Ph. D.
Honorary Professor of Chemistry at the University of Pittsburgh, the author of as long as they are not overheated.
The coating may start to break when the coating starts (
At the molecular level, so you don't necessarily see it)
And toxic particles and gases, some of which are carcinogenic and can be released.
"When Teflon is heated enough to break down, there is a whole set of chemical compounds that fall off," Wolke said . ".
"Many of them are fluorine --
It contains compounds, which are usually toxic.
"But fluorine polymers, the chemicals that these toxic compounds come from, are a big part of the coating formula --
The reason why food is not sticky or sticky.
If the danger begins with overheating in the pan, then "at temperatures above 500 degrees Fahrenheit, the decomposition begins, releasing smaller chemical debris," Kurunthachalam Kannan explains. D.
He is an environmental toxicologist at the Wadsworth Center of the New York State Department of Health.
DuPont, the inventor and manufacturer of Teflon, agreed that the maximum use of 500 F is recommended for cooking.
Understand the speed at which the non-stick pan reaches 500 F (
The point where its coating starts to break down)
The Good Housekeeping Institute tested three non-stick cookware: a cheap, light-weight pot (
Only 1 pound 3 ounces in weight);
Intermediate pot (
1 ounce, 2 pounds; and a high-
End, heavy pot (
2 pounds, 9 ounces).
Testers Cook five dishes at different temperatures on most typical burners in the home.
Results: Even we were surprised by the speed at which some pots were too hot: at very high temperatures --
660 F and above-
The pot may break down more significantly, emitting smoke strong enough to cause the polymer-
A temporary flu-hot smoke
Like a condition characterized by chills, headaches, and fever.
Smoke won't kill you.
But they will kill more vulnerable pet birds in the respiratory system.
According to a study by the Environmental Working Group of the non-profit supervision organization, at 680 degrees Fahrenheit, Teflon released at least six toxic gases, including two carcinogens.
"However, even if these gases form, the chances of you breathing enough gas to get sick are low," Wolke said, as confirmed by several experts we interviewed.
You might accidentally swallow a chip if the cooker peeled off
But don't worry, says Dr. Paul Honigfort. D.
Consumer safety officials at the Food and Drug Administration.
"It is very likely that a small particle just goes through the body and is not absorbed and will not have any adverse effects on human health," he said . ".
Also less worrying than previously thought: non-stick pans expose the family to PFOA (
All fluorine bitter).
A chemical used to make fluorine polymers that make up non-stick cookware coatings, PFOA is related to tumor and developmental problems in animals, and experts are concerned that it may have an impact on humans.
In 2004, DuPont agreed to pay up to $0. 343 billion to settle a lawsuit alleging that the PFOA used in the production of Teflon at a plant contaminated nearby drinking water.
In 2007, a study by the Johns Hopkins Bloomberg School of Public Health found that there was a correlation between PFOA exposure and a slight decrease in the head circumference and weight of infants (
Except for caesarean birth).
EPA has now reached an agreement with eight companies, including DuPont, to completely stop using PFOA.
It is also worth mentioning that the source of PFOA is everywhere, not just in the non-stick pan made before 2015: in the microwave --
Flower bags, fast food
Food packaging, shampoo, carpet and clothing.
Studies have shown that most of us have PFOA in their blood and that babies show trace amounts at birth.
The FDA has also tested non-stick pans to assess the risk of PFOA exposure to humans.
"We found that the manufacturing process used to make these pans will drive the PFOA away, which means the chemicals will evaporate," Honigfort said . ".
"The risk to consumers is considered negligible.
"As long as you follow some precautions and use the non-stick pan correctly, you can use it safely.
Any food that is quickly cooked in low or medium heat and covers most of the surface of the pan (
Reduce the temperature of the pot)
Less likely to cause problems, including scrambled eggs, pancakes or heated food --up leftovers.
Many other types of cooking are also safe.
In the GHI test, in less than 10 minutes, the only food prepared to produce non-stick pans with temperatures exceeding 600 degrees Fahrenheit was a steak placed in a light pot.
But be careful, keep these tips in mind: In our tests, each of the three empty non-stick pans we heat at high temperatures reaches more than 500 degrees in less than five minutes
The cheapest and lightest pot arrived in less than two minutes.
Even if there is oil in the pan, there is a problem;
Our cheapest pot zoomed in to over 500 degrees in 2 1/2 minutes.
Most manufacturers of non-stick pans, including DuPont, now advise consumers not to exceed the medium level.
However, DuPont maintains that Teflon does not pose any risk to health and that its guidelines are only intended to maximize the life of the product.
The FDA's Honigfort said that despite the manufacturer's instructions that "there is no statistical answer to this question," whether people are still cooking at high levels.
But you know that if you do, if you do, the consensus is clear: it will be safer if you stop doing so.
Set the knob to medium or low for safety, do not put the non-stick cooker in so-
Called power burner (
Anything above 12,000 BTUs on gas stove, or 2,400 W in electric range)
Because these burners are used for tasks such as boiling a large pot of water quickly.
When cooking, open the exhaust fan to help clear any smoke.
These technologies require temperatures that are higher than those that can normally be handled by non-stick pans.
Light pots usually heat up the fastest, so invest in heavier potsWeight cooker.
The extra money is worth it.
We were all told not to use metal vessels on non-stick pans.
Honigfort said that newer products may be more difficult to chip, "because the adhesion between the PAN and the non-stick coating is better . ".
Nevertheless, Kannan of The New York State Department of Health said that if the pots are made of pieces or flakes, they may be more likely to release toxic compounds.
To prevent scratches, use a wooden spoon to stir the food, avoid steel hairs, and do not pile up these pots.
If you do, put a tissue pad between them.
Depending on the moderate usage, how long can you expect your non-stick cooker to last DuPont's estimate is three to five years.
Some experts like Kannan suggest replacing non-stick cookware every few years.
What should you do if the pot is indeed damaged? Kannan gives a clear answer: Throw it away.
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