Subscribe RSS
After doing some research on Teflon non-stick cooking pans and equipments, I have decided to change to Cast Iron cooking pans.
Why spend so much money on “Copper” or “Three-ply” cooking equipment that is heavily advertised with professional chefs, as those pans use “aluminum” and “copper” which may not be good for human?
Instead just get a plain “cast iron” pan without the enamel, paints, or any other additions – I got mine for $30.00 .
Why Cast Iron pans?
- Teflon-coated aluminum contains perfluorooctanoic acid (PFOA), a synthetic chemical used in its production, creating its soap-like slipperiness and non-stick finish. PFOA has become very controversial because of health dangers linked to it.
- In a laboratory and anecdotal experiences, vapor from Teflon-pan exposed to high heat produces vapor that kill birds instantly in vicinity.
- Aluminium cooking pans are also not recommended, because of the link between aluminium and Alzheimer’s desease. Aluminum is a strongly suspected causal factor in Alzheimer’s disease (AD)
Read more:
http://healthylazy.tribe.net/thread/5a500736-ecf0-43f8-adc6-c0570376961b
If you do replace your pots and pans with ones made from healthier material be sure not to use hard metal utensils when cooking as it may scratch the surface. But check with the manufacturer on purchase and Cast iron has excellent heat retention and is basically non-toxic. A well seasoned pan will also develop a virtually non-stick surface with proper use and treatment, and cast iron’s non-stick ability tends to improve with the age of the pan. Cast Iron cookware does leach iron into food but this is generally a health benefit rather than a health detriment.