Is non-stick coating harmful or not?

Cookware with non-stick coating appeared morehalf a century ago. With its ease and convenience, this kitchenware quickly became popular. But then mass publications appeared in the press about the harm of Teflon - the very substance that provides an anti-burn effect.

There is still no 100% reliable researchthat would prove the harm or harmlessness of this dish. Manufacturers say that perfluorooctane acid (to which carcinogenicity is attributed) is no longer used in the production of Teflon. But even in those days, when the technology was still the same, this acid completely disintegrated at the production stage, and was not contained in the dishes that reached the buyer. The fact is that this element is destroyed at a temperature of 250 degrees Celsius, and the non-stick coating is sprayed at 400 degrees, therefore, perfluorooctanoic acid was destroyed at the production stage. But manufacturers may be biased.

There is, however, the opinion of independent experts.The fact that non-stick coating using Teflon is safe for human health is stated in the directive of the German Federal Institute for Risk Assessment BfR. This organization conducts independent research, on the basis of the results of which it makes its conclusions. There is no reason not to believe their conclusions.

On the other hand, in the media from time to timeThere are all new notes about the dangers of Teflon, but they can be paid for by competitors who produce dishes that have a ceramic non-stick coating. This type of coating has appeared recently, and dishes using it are positioned as the safest and most resistant to damage.

But such kitchen utensils require

certain attention:she is afraid of sudden changes in temperature. Do not put hot dishes on cold surfaces, or vice versa, you also need to wash it with water of appropriate temperature. Another pottery is afraid of blows - there may be cracks. In general, that still hassle.

Any utensils that have a non-stick coating,afraid of overheating. In the description of each product, the maximum heating temperature is necessarily present. It can not be exceeded - it is at this that the anti-stick characteristics start to deteriorate sharply, food begins to adhere, the surface is covered with cracks and the deposition begins to peel off. Such pans can not be used for roasting meat or fish until golden brown is formed - this is the very overheating. It is impossible to allow a strong heating of the oil: if it began to smoke, throw out the pan, you have spoiled it. This applies not only to Teflon, but also to ceramics. It is safe at high temperatures (in any case, manufacturers say so, and there is no other data yet), but if overheated, it also loses anti-burn properties.

It can not be unequivocally said to cause non-stickcoverage is harm to our health or not. To use or not such dishes, everyone decides for himself. But if you want to buy it, be sure to carefully study the rules of use and adhere to them, otherwise the money will simply be thrown to the wind.