Have you noticed that after frying eggs or cutlets in your favorite Teflon pan, your head starts to hurt and your throat gets sore?
This is not an accident - this is how your body reacts to the invisible poison that is released when heated.
The Teflon that the frying pan is coated with contains perfluorooctanoic acid (PFOA), a substance that has been banned in Europe and the US since 2015.
But old frying pans still gather dust in kitchens, and new ones, even though they are “PFOA-free,” still emit toxic gases when overheated.
For example, when frying a steak at high heat, the surface temperature reaches 250°C and the coating begins to evaporate, causing “Teflon fever”: coughing, chills, chest pain.
And if there are scratches on the frying pan (and they appear after a month of use), microparticles of Teflon get directly into the food, accumulating in the liver and kidneys.
But how did this poison end up in our homes? The history of Teflon began in 1938, when chemists accidentally created a slippery substance that was resistant to temperature and chemicals. It was used in the military industry and later in the production of cookware.
Manufacturers hid toxicity data for years until thousands of factory workers developed cancer. Today, PFOA is found in the blood of 98% of people, but frying pans are still sold under the slogan of “greenness.”
What to do? The first step is to throw away Teflon cookware with scratches. Even if it looks intact, microcracks are invisible to the eye. The second step is to choose a safe alternative. For example, cast iron pans.
Yes, they are heavier, but they serve for decades. To prevent cast iron from rusting, it needs to be "heated": rub the surface with salt, heat until it smokes, then grease with vegetable oil and heat for another 10 minutes.
After this, it will become non-stick and will be protected from corrosion. Ceramic cookware is ideal for scrambled eggs and pancakes - it does not require oil, is easy to clean and can withstand up to 400 ° C.
But there are pitfalls here too. Cheap ceramics often contain lead and cadmium, which leach into food when heated. Buy cookware labeled “Lead-Free” and avoid brightly colored coatings—dyes are also toxic.
Another option is stone-coated frying pans. They are made of marble chips and ceramics, do not scratch and do not emit harmful substances. But they cannot be overheated - a maximum of 220 ° C.
And what about the non-stick effect? Cast iron and ceramics require proper care. Never wash them with aggressive agents - only hot water and a soft sponge.
After washing, dry the cast iron pan on the stove and grease it with a thin layer of oil to avoid rust. Store ceramics with a paper towel inside to protect them from chipping.
And remember: even safe cookware can kill if used incorrectly. Metal spatulas scratch the surface, and washing in the dishwasher destroys the protective layer. Choose wooden or silicone tools and wash pans by hand.
What about those old aluminum pans? They're lightweight, but when heated, they release metal ions that bind to food proteins and cause Alzheimer's and anemia.
If you like aluminum, buy cookware with an anodized coating - it blocks the metal from penetrating into your food.
And the last piece of advice: never leave an empty frying pan on a hot stove. Overheating destroys any coating, even the most expensive. Watch the temperature and use oil - it creates a protective film between the food and the surface.
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