
Teflon Cookware, 1960's by Roadsidepictures, on Flickr
In her book, The Body Toxic, Nena Baker made a shocking statement:
DuPont has let Teflon-covered cookware take the heat…
It’s a kind of bait-and-switch that, so far, has saved DuPont a lot of trouble over the thornier issue with fluorotelomers that has scientists and regulators on alert…
I picked up the book first, based on its subtitle: “How the Hazardous Chemistry of Everyday Things Threatens Our Health and Well-being”, and secondly because of the cover photo of an egg frying on a scratched Teflon pan. In it, I found investigative reporting on a par with Gary Taubes’ Good Calories, Bad Calories, and enough eighteen letter words to boggle my brain pretty well.
The ultimate conclusion the author makes is that DuPont is throwing Teflon to the wolves (even though sales of Teflon-coated pans continue to rise steadily) to keep the regulators off their back about their far worse uses of PFOA. I gotta say although it’s disappointing, I’m not terribly surprised. With a full 1/27th of their revenues dependent on PFOA, regulation or prohibition would do them serious harm. But what harm is already being done to us?
According to the Environmental Working Group:
Available data suggest that non-stick pans are not a major source of PFOA in people’s bodies. These exposures are more likely to come from stain- and grease-proof coatings on furniture, clothing, and food packaging.
Maybe it’s not just Teflon pans we need to concern ourselves with, but food containers that use a Teflon coating (think pizza boxes, fast food burger boxes, etc.) and moreover, the manufacture of these products.
No, I’ll never own another Teflon-coated piece of cookware. I don’t need it. Using a hot pan, cold food and real fat pretty much keeps food from sticking anyway. But it’s fascinating to me that what scares us real food cooks so much could turn out to be just another diversionary tactic.
Ignore that man behind the curtain…
This post is part of Fight Back Fridays hosted by Food Renegade.




7 comments
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November 20, 2009 at 8:13 am
EcoYogini
yep- cast iron is on our wish list. unfortunately for school-debt poor former students, quality eco-kitchen ware takes a bit of planning, holidays and time
it woudl be interesting to see a full list of what food packaging had Teflon coating- I guess reducing processed foods would help.
November 20, 2009 at 8:44 am
Local Nourishment
I have looked for a complete list and not found it. I know some fast food vendors have voluntarily stopped using teflon-coated wraps. There’s a good listing of companies that use teflon in clothing fibers here (look about halfway down the page) : http://missvickie.com/resources/cookware/1teflon.html
Once again, a major use seems to be microwave popcorn bags. I’m telling you, there is NOTHING good about microwave popcorn. That stuff should be eligible for Superfund cleanup status. Awful!!
November 22, 2009 at 3:04 pm
Greenearth
I don’t buy teflon. My budget is tight but still prefer just a few good utensils I can trust, than ones I am unsure of.
November 23, 2009 at 1:38 am
Bee
I’ve thrown away all my non-stick pans (which always “stick” sooner or later!) after hearing about the chemicals in them, and never looked back.
One by one, I bought three saute’ pans, as I could afford them – nothing fancy, but stainless steel with heavy bottoms, all in the $15-25 range – a 7″ omelette size, 10″, and 12″ skillets. I could get by with just the 10″ if necessary – it’s the everyday pan.
These, and two saucepans, (a 2-cup and a big pasta/stock pot, which I found at thrift shops) are all the cookware I have, save muffin tins and baking sheets – hmm, need to make those steel too when I can.
I have no complaints about the stainless steel – as long as you cook with at least a little fat or liquid, and particularly if you deglaze after sauteing, they cook just as well as Teflon – and clean up much easier.
November 23, 2009 at 9:00 am
localnourishment
I’m not a fan of “fussy.” I don’t like tchotchke on my shelves because they make it hard to dust. I prefer real hardwood floors to the Pergo stuff that requires special cleaners and care. I couldn’t wait to dump the “cooktop” stove that wouldn’t let me can and scratched every time I blinked at it. Teflon pans are very “fussy.”
I love that I can take steel wool to a stainless steel pan and get it clean like new. I’m reminded of a scene in Star Trek (the original TV series) where there are pans hanging outdoors during a dust storm to sandblast them clean*. That’s about my speed.
*Mudd’s Women, original airdate 10/13/66
November 27, 2009 at 2:51 pm
Fight Back Friday November 20th | Food Renegade
[...] (Salmon Fried Rice)9. The Kathleen Show (Kitchen Express)10. Best Anti-Inflammatory Foods11. Local Nourishment (What if Teflon isn’t the monster?)12. Bonnie –Butter and honey Congee13. Dawn @ Small Footprint Family – Soy is Not a [...]
April 9, 2010 at 12:32 am
“Slow Death by Rubber Duck” book review « Local Nourishment
[...] you’ve heard the rumblings about BPA, teflon, mercury, PBBs, PBDEs, triclosan, 2,4-D, or phthalates, but don’t know what the fuss is [...]