We have been using Teflon to cook our food for almost 50 years. The first Teflon coated pan was launched into the market in 1961. In terms of cookware success, to date there are billions of Teflon coated pans, spatulas and other cooking utensils out in the market today.

Health related questions regarding where we cook the food we eat abound in the internet. Apparently, not only is Teflon in question but also aluminum as well. Studies have shown that cookware coated in Teflon coated aluminum cookware contain perfluorooctanoic acid (PFOA). This substance is unsafe when heated in high temperature (as we probably do, since we are cooking!) and produces toxic fumes. Anything above 446˚F and the Teflon coating begins to crack. Which is probably why we see the black covering getting thinner as we use our pans longer.

Lab results show that baby rats have actually died after being exposed to Teflon fumes. Female rats have experienced pituitary changes. The female rats had reproductive, growth and metabolic dysfunctions as a result of the exposure.

In humans, these symptoms lab animals have manifested, post a potential danger. Already, the CDC has detected PFOA in 98% of the population. While Teflon in cookware might not be the direct reason for this, the dangers are real and should be noted.

Aluminum is also another material picking up some flack from the Teflon health scare. However, experts say that the amount of aluminum which seeps out of the metal while cooking is insignificant compared to other toxic sources. But it does pay to be careful.

Healthier alternatives to Teflon covered aluminum pots and pans are cast iron cookware. Small amounts of the iron in the cookware actually seeps into the food as it is being cooked. And as we all know iron is good for the body. Ceramic cookware is also a good option as it is also safe and easier to clean and dish washer friendly.

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