Calgary Herald, Clare Stoeckle
Published October 26, 2005
A recent class-action lawsuit against the maker of Teflon has health-conscious consumers looking for natural alternatives to their beloved non-stick pots and pans.
In July, Florida lawyers charged that for more than 20 years, DuPont Co. has known PFOA (perfluorooctanoic acid) -- a chemical used in the manufacture of some non-stick fluoropolymers such Teflon -- causes cancer in laboratory animals and may be carcinogenic to humans.
The lawsuit follows an investigation by the U.S. Environmental Working Group, a respected American non-profit, non-partisan watchdog which concludes that Teflon and generic brand non-stick pans, when heated on the average stovetop may release "at least six toxic gases, including two carcinogens, two global pollutants, and MFA, a chemical lethal to humans at low doses."
Dupont and other loyal proponents of non-stick cookware argue that coatings such as Teflon, when protected from marring with kitchen knives and scouring pads, have been successfully used for several decades and that they have undergone rigorous product testing. They also rightly contend that non-stick coatings allow consumers to reduce their use of cooking fat, thereby protecting their heart health.
Despite Teflon's undeniable merits, many health-conscious consumers are growing wary of non-stick cookware in general. The U.S. Environmental Working Group reminds despairing chefs that low-tech, low-fat cooking options do exist. They suggest consumers wanting natural non-stick alternatives switch to cast-iron and stainless-steel products. Unlike synthetic non-stick surfaces, both steel and iron brown foods beautifully and, although they may be more expensive than non-stick cookware, they can last decades longer.
Most cast-iron products, including skillets, cookie sheets, and muffin tins (three pieces of cookware most commonly coated with Teflon), are sold with cooking instructions and once treated or "seasoned" with a bit of cooking oil, allow chefs to cook with as little or as much fat as they desire.
Because they last for so long, sometimes outlasting their owners, many consumers inherit cast-iron pieces or purchase them second-hand.
Consumers attempting to reclaim older pieces of cast iron can visit the Lodge Manufacturing website for cleaning and even cooking advice.
Another way to make traditional cooking surfaces (like glass) non-sticking is to apply liquid lecithin. A naturally derived vegetable product that was popularized by vegetarian chefs in the 1970s, lecithin is a healthy, affordable option to oil and synthetic cooking sprays which continues to be used in many professional bakeries and kitchens.
Like vegetable oil, it is applied to a cooking surface before each use and provides a superior (and very low-fat) non-stick effect that is removable with regular dishwashing.
Ultimately, the safest cookware, whether it is iron, steel or synthetic, is well-made and well-maintained. Food-borne bacteria and unhealthy chemicals both tend to accumulate in the cracks and crevices of damaged or improperly cleaned surfaces, so surface materials aside, the best thing consumers can do is learn to care for their cookware correctly.
Education and elbow grease may well be the keys to a healthy kitchen.
