Teflon has revolutionized the world just as much as it has poisoned it! You've probably got Teflon frying pans or saucepans in your cupboard because, let's face it, its non-stick properties are very practical. But in reality, this coating conceals compounds that are highly toxic to your health. Here's a look at the history of this highly controversial substance.
Teflon: a "slippery" revolution
Teflon was discovered by accident in 1938 by a chemist working for the DuPont company. It was patented in 1941 and marketed as "the most slippery material in existence". I remember my grandmother telling me that she was amazed at the time by this new "miracle" material. No more scraping metal pans for hours on end!
Unfortunately, Teflon contains PFOA (Perfluorooctanoic Acid), which has been linked to various health problems, including cancer. In 1961, DuPont's own safety testing laboratory linked PFOA exposure to increased liver size in rats and rabbits. Despite this, DuPont continued to use PFOA in the manufacture of Teflon.
Teflon is a material used in aircraft engines!
A friend of my family was living in America at the time. He worked for the US Air Force. I well remember the day he came to visit my parents and was amazed by our frying pans. He told us that many aircraft engine pipes were coated with Teflon.
They had been told that if an engine caught fire in the hangar, they had to run because the burning Teflon in the pipes could release a toxic gas. toxic gas. When I was younger, I thought he was exaggerating! But when I later came across articles about the use of Teflon in airplane engines, I better understood the look of bewilderment on his face when he came into our kitchen.
Teflon: an even worse alternative
After the Parkersburg environmental scandal in the early 2000s, the manufacturer replaced PFOA with a product called GenX. The idea was to rehabilitate the material by using a product claimed to be less hazardous to health than Teflon. However, GenX contains HPFO-DA, which has already been classified as a substance of very high concern by the European Chemicals Agency in August 2019.
This compound has even been given the evocative nickname of "forever chemical", due to its persistence over time and its high capacity to move in water. Exposure to HPFO-DA could lead to toxic effects on the liver, kidneys, blood and immune systems. It is also suspected of having potentially carcinogenic effects and of disrupting the endocrine system in humans.
Teflon: which material to choose?
A buying guide from UFC "que choisir" discusses the pros and cons of different frying pans, including ceramic, iron and cast iron. But in all cases, it recommends avoiding Teflon like the plague. The choice between the following 5 alternatives comes down to your preferences, needs and budget. Keep in mind that they will always be better than Teflon.
Ceramic frying pans, touted as a substitute for saucepans, still require careful handling due to their fast-wearing coating. In addition, the UFC manual states that the ingredients used in ceramic production are not always disclosed. Existing studies, however, make no mention of ceramic poisoning.
Iron
Despite the constraints that come with it, such as not cooking acidic foods in it and having to clean it after each use, dry it immediately and oil it regularly for storage, the iron frying pan remains a choice alternative. However, be sure to "culotte" it well: apply heated grease to its surface to create a protective, non-stick coating that prevents corrosion.
The source
Natural cast iron is a healthy, durable and environmentally-friendly alloy of iron and carbon. However, its weight can be a disadvantage. In addition, natural cast iron is subject to oxidation and requires regular oiling to maintain its qualities. Enamelled cast iron, on the other hand, is resistant to oxidation. However, be careful not to damage the enamel by excessive temperature variations.
Copper
As well as being aesthetically pleasing, these pans distribute heat evenly, enhancing the taste of cooked food. However, copper oxidizes easily in contact with salty foods. For everyday use, it is therefore advisable to opt for tin-plated pans that have a thin layer of tin or stainless steel inside for protection. Tinning should be renewed every three years by a professional tinner (expect to pay around €60 for this).
Stainless steel is a healthy, durable and environmentally-friendly material for cooking. For optimum heat distribution, choose a thick-bottomed saucepan or sauté pan, especially for long cooking or simmering. To avoid iron allergies, opt for 18/10-standard utensils, i.e. those containing 18% chromium and 10% nickel. Alternatively, 18/0 stainless steel utensils are nickel-free but less common.
Teflon: avoid cooking at high temperatures
It is recommended to have a variety of pots and panschange them at regular intervals (maximum 1 year) and limit frying while increasing consumption of raw foods. Frying at high temperatures causes the Maillard reaction. This caramelizes proteins, leading to health problems such as accelerated aging and diabetes. Cooking food at low temperatures (less than 120 degrees) and steaming preserve nutritional value.