I just read an interesting article that says nonstick coatings in pots and pans do not pose a health hazard when cooking.
I know my husband is super-sensitive about this subject, and we are always looking into buying pots & pans without the nonstick coating...to then become frustrated that our food sticks to the pan and (sometimes) ruins the meal!
I would love to hear other input on this subject, as this is only one (credible) source of info. They say that the nonstick coating is made from a chemical called perfluoroococtanoic acid (PFOA), which has been shown to be a carcinogen with lab animals and is a workplace hazard...which sounds scary, right?! But, they say that cookware is NOT a significant source of PFOA, and does NOT migrate into food. In fact, the pan would have to be heated to a whopping 600 degrees to release even small quantities of PFOA. Even the ]]>American Institute for Cancer Research]]> says there is no reason to mistrust nonstick cookware.
(Source: UC Berkeley Wellness Letter)
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