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Nonstick frying pan or nonstick which is convenient for cooking. However, there are some people who say that wok this can endanger health.
Cooking utensils that are commonly used every day are made from various types of materials. Some are aluminum or have a non-stick or non-stick coating.
Nonstick frying pan very popular among housewives, because it can make the cooking process more comfortable. No need to worry about food sticking when cooking, it can even be used to cook without cooking oil or butter.
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Usually nonstick skillet widely used for cooking eggs. If you want to make pancakes for breakfast, this non-stick frying pan is also the right choice.
Apart from its function which can provide a comfortable sensation when cooking, some people think that non-stick pans can be dangerous if used too often. So, can it really be dangerous to your health?
Also read: The 5 most expensive cooking utensils in the world cost up to IDR 57 million
What are nonstick frying pans made of?
 Explanation of the dangers of non-stick pans Photo: Getty Images/iStockphoto |
Reporting from Live Strong (8/11), non-stick cooking utensils include pots, pans and others that are coated with synthetic compounds designed to make cooking utensils easy to use and clean. The compound most commonly used to make non-stick coatings is polytetrafluoroethylene (PTFE), according to a review by Environmental Science and Pollution Research International in October 2017.
This non-stick frying pan is often also referred to as Teflon which comes from the brand of material the pan is made from. Teflon is popular in cookware because it is heat resistant and waterproof. Therefore it can get very hot but allows the liquid ingredients to move around so they don’t stick to the pan.
Other ingredients of concern are perfluorooctanoic acid (PFOA) and perfluorooctane sulfonate (PFOS). This chemical has been used for decades, not only in cookware, but also in other household products. These include carpets and paper goods. It is highly resistant to heat, sticking and scratches.
Health risks of using nonstick pans
Some people think that cooking using non-stick pans can increase the risk of certain diseases or other negative health consequences because they are made with chemicals such as PTFE, PFOA and PFOS. This is feared because the non-stick coating on the pan can damage and peel over time, allowing small pieces of the chemical to enter the food.
What are the potential risks posed by PTFE? Leading non-stick coating maker Teflon advises that this non-stick coating is safe to use up to 260 degrees Celsius. They also explained that cooking using non-stick coated cooking utensils is also heart healthy, because it only uses a small amount of oil and fat.
Also read: 5 tips for heating a frying pan so it doesn’t stick when cooking
Some studies show PTFE-coated cookware can release gases and chemicals that are mildly to highly toxic to humans, according to an Environmental Science and Pollution Research International review in October 2017. But researchers say more studies are needed for more definitive conclusions about long-term effects long.
According to Nature, nonstick coatings made with PTFE can leach microplastics into food during the cooking process. Microplastics are very small pieces of plastic debris that enter our bodies through plastic degradation in the environment.
So, what about the potential risks from PFOA and PFOS? Concerns are similar for PFOA and PFOS coatings just as they are for PTFE. It is stated that this material is not easily damaged, exposure to it is common in humans. According to the CDC, the health effects are largely unknown.
Animal and human studies have linked this chemical to a higher risk for various types of cancer, such as testicular and breast cancer, according to the American Cancer Society. But more research is needed on how they affect people.
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