As I recall, the problems began with studies on Teflon, the miracle coating manufactured by Dupont. An EPA advisory board recommended that Dupont and seven other companies phase out use of the chemical PFOA, the compound used in Teflon and other water-repellant coatings.
In 2004, there was a $300Mil settlement in a class action civil suit brought by residents of a Virginia town v. Dupont for the carcinogenic effects of the chemical that was contaminating local water supplies, and a subsequent $16.5Mil settlement in 2005 by Dupont with the EPA for non-disclosure. One of my colleagues was on the team of prosecutors in the class action suit.
Dupont has agreed to either find a substitute substance or ensure that no contamination would be released into the environment - although they have not agreed to stop using the chemical.
That said, non-stick coating has come a long way since the flaky Teflon coating of years past. T-Fal makes a line of uncoated non-stick pans (I admit to having a couple) that the company says do not contain PFOAs. Calphalon manufactures anodized aluminum cookware that reportedly doesn't react with acidic foods, can withstand high heat, and doesn't release harmful chemicals during the cooking process.
Personally, I still use my two "non-stick" pans frequently, plus my handy dandy professional grade stainless steel. Used properly, stainless steel can also be non-stick and without having to use a lot of oil or butter (fat makes foods stick). I even use a bit of broth, instead of oil or butter, to fry eggs. Try it, sometime!
Bottom line: I think that, advances in the manufacturing process and the cookware, and choosing high quality cookware, make the difference between what you can find now versus the Teflon of old.
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As I recall, the problems began with studies on Teflon, the miracle coating manufactured by Dupont. An EPA advisory board recommended that Dupont and seven other companies phase out use of the chemical PFOA, the compound used in Teflon and other water-repellant coatings.
In 2004, there was a $300Mil settlement in a class action civil suit brought by residents of a Virginia town v. Dupont for the carcinogenic effects of the chemical that was contaminating local water supplies, and a subsequent $16.5Mil settlement in 2005 by Dupont with the EPA for non-disclosure. One of my colleagues was on the team of prosecutors in the class action suit.
Dupont has agreed to either find a substitute substance or ensure that no contamination would be released into the environment - although they have not agreed to stop using the chemical.
That said, non-stick coating has come a long way since the flaky Teflon coating of years past. T-Fal makes a line of uncoated non-stick pans (I admit to having a couple) that the company says do not contain PFOAs. Calphalon manufactures anodized aluminum cookware that reportedly doesn't react with acidic foods, can withstand high heat, and doesn't release harmful chemicals during the cooking process.
Personally, I still use my two "non-stick" pans frequently, plus my handy dandy professional grade stainless steel. Used properly, stainless steel can also be non-stick and without having to use a lot of oil or butter (fat makes foods stick). I even use a bit of broth, instead of oil or butter, to fry eggs. Try it, sometime!
Bottom line: I think that, advances in the manufacturing process and the cookware, and choosing high quality cookware, make the difference between what you can find now versus the Teflon of old.
July 24, 2008 - 5:14pmThis Comment
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