Non-stick cookware, like pans, are generally considered safe to use, but some precautions should be taken to minimise potential health risks, according to cancer surgeon Dr Jayesh Sharma.
In a video he posted to his Instagram page on March 19, the oncologist shared that the main concern is the chemical polytetrafluoroethylene (PTFE), which can break down and 'release toxic fumes when heated above 300 degrees centigrade'.
But it is not all bad news. Avoid using metals, abrasive ladles or scouring pads, as these can damage the non-stick coating and cause it to flake off into your food. Overall, non-stick cookware can be a safe and convenient option for cooking, as long as you follow the proper precautions and guidelines. Ahead, everything Dr Jayesh Sharma said:
What is polytetrafluoroethylene?
In the video, Dr Jayesh Sharma said, “Non-stick pans have a chemical called polytetrafluoroethylene (PTFE). The name itself sounds like some chemical weapon, which must not be good for human body! But actually PTFE is used a lot in our body. The stents used in the heart after surgery have PTFE, then the best mesh used in hernia is made using PTFE. All of this is because PTFE does not react to anything, and this non-reaction makes it non-stick. Therefore, we can use less oil and ghee to cook things on non-stick cookware without them sticking. So what is the problem?”
3 problems with PTFE in non-stick pans
Dr. Jayesh Sharma highlights three key concerns about non-stick pans:
PTFE in the body: When cooking, small particles of PTFE can mix with food, potentially entering the body. Although PTFE is a plastic, it is considered safer than other plastics since it doesn’t react with the body and is typically excreted through food waste.
Toxic fumes: Non-stick pans, if heated above 300°C, can release harmful gases. These gases may cause respiratory issues like colds or coughs in humans, and are especially toxic to birds. However, it's difficult to reach such high temperatures in everyday cooking.
Chemical binding: PTFE is designed not to stick to food, but it sticks to the pan through special chemicals. As long as these chemicals remain intact on the pan’s surface, they won't contaminate food.
Safe cooking with non-stick pans
To avoid health risks, Dr. Sharma advises using silicon spatulas to prevent scratching the non-stick surface, which could release toxic chemicals. He also recommends discarding non-stick pans once they show signs of wear. Dr. Sharma suggests that concerns about cancer are less important than issues like smoking when it comes to overall health risks.
By following these guidelines, you can safely enjoy cooking with non-stick pans without compromising your health.
Source: Hindustan Times
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