If the food preparation process is unhealthy, it can lead to diverse health issues and diseases. So, we should be cautious in choosing safe cooking utensils. Sometimes the cooking process requires much oil due to the material of the cooking pot or pan. But cooking with no oil can cost the taste of food. Now should we choose between health and taste? Thanks to modern science, it gives a solution to this dilemma. The solution is the invention of nonstick cookware technology.
The specialty of a nonstick pan is that it can cook without oil or the least amount of oil. But how? This technology can use the inner liquid of the raw food – fish, meat, or vegetable – during cooking. But like all other blessings of modern science, this technology is not harmless. Now a question arises, “Is nonstick cookware safe for health“?
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I know this question is lingering in your mind. Millions of people are confused on this issue. I did some research about the health impact of nonstick-coated pans.
Robert L. Wolke, Ph.D., an emeritus professor of dept. of chemistry at the University of Pittsburgh has explained this issue in his book titled What Einstein Told His Cook: Kitchen Science Explained. In his notion, the nonstick pans are safe, as long as they do not get overheated. But, overheating (over 500°F) can break down the nonstick coating at the molecular level. This process will release some toxic particles and gas. Among them, some elements can be the cause of bad health issues, like Cancer. Reference: WebMD.
The nonstick pots or pans won’t cause any health issues if you keep the heat below 500°F. So, you can use a non-sticking pot/pan safely for both the home and commercial use.
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