Latest news with #nonstick
The Guardian
a day ago
- Entertainment
- The Guardian
Toxic truth? The cookware craze redefining ‘ceramic' and ‘nontoxic'
The cookware industry has entered a golden age, largely driven by the wild success of a new generation of 'nontoxic' and 'nonstick' designer ceramic pans backed by stars including Selena Gomez, Stanley Tucci and Oprah Winfrey. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. But the pans are likely not 'nontoxic' some independent testing and research suggests. Nor are they even 'ceramic' – at least not in the way the public broadly thinks of ceramics. Now, regulators are investigating some of the pan sellers' claims. On Instagram, TikTok and their marketing materials, the social media-savvy cookware brands promise 'enchantment', and 'non-toxic materials and thoughtful design' that 'prioritizes the health and safety of you and your family'. In fact, no legal definition for 'nontoxic' or 'ceramic' exists, and the marketing has drawn greenwashing accusations exacerbated by the companies concealing their pans' ingredients. And the blockbuster sellers like Our Place's Always Pan, Caraway and GreenPan are typically made with a material that thinly coats an aluminum substrate and is characterized in one study as 'quasi-ceramic'. Meanwhile, independent testing and research suggests quasi-ceramics may contain toxins like titanium dioxide, siloxanes, lead and mercury. The claims are eliciting regulatory scrutiny. The state of Washington recently ordered quasi-ceramic producers to submit their nonstick ingredients to the state's ecology department as it attempts to learn which chemicals cookware companies are using to replace Teflon or other toxic Pfas, or 'forever chemicals'. The order is about 'transparency', said Marissa Smith, a senior toxicologist with the Washington department of ecology. 'It's challenging for regulators to know when we're moving to safe alternatives, but it's also hard for families who want to buy safer products,' Smith said. 'There's this fundamental challenge of figuring out what's in our products and having the data to make those decisions.' The nonstick, quasi-ceramics have in part quickly blown up because, their producers claim, they cracked the 'nontoxic/nonstick' code. Prior to 2019, nonstick pans largely used toxic Pfas, a class of chemicals that are among the most toxic man-made substances, and linked to cancer and a range of other serious health problems. The quasi-ceramic, design-forward pans with color palettes like 'spice' and a millennial aesthetic burst onto a market ripe for an alternative. Their launches coincided with the rise of wellness culture and the pandemic's outset. With people forced to cook at home and on social media, the cookware became Instagram sensations – Caraway's monthly ecommerce sales jumped 390% between January and May 2020. Celebrity involvement also fueled the quick ascents: Selena Gomez, Tan France, Gwyneth Paltrow, Stanley Tucci and Drew Barrymore now have their own quasi-ceramic pan lines. Gigi Hadid and Kate Hudson promoted their Caraways in the media. Always Pan's order backlog hit 30,000 early on. GreenPan made Oprah's 2024 Favorite Things list, and Caraway's profits grew over 500% between 2020 and 2023. Throughout, the companies have relentlessly touted their products as 'nontoxic'. Ceramic cookware dates back at least 15,000 years. The concept evolved across cultures – the medieval British pipkin, the ancient Roman testum and the Wampanoag Native American decorated pots. Throughout the ages, the basic formula remained the same: some mix of clay, silica and minerals fired at a high heat to create a solid piece. The new quasi-ceramics are something else. The producers use some variation of a material called 'sol-gel' developed in the 1970s, a mix of silica, metals and chemicals. The material is sprayed onto an aluminum substrate – the pan is not quasi-ceramic all the way through. The companies won't tell the public what else is in the pans, and their formulas are shielded by confidential business information laws, making it very difficult to verify their claims. The uncertainty alone raises suspicions among some public health advocates, but sleuthing of peer-reviewed research, legal documents, patents and regulatory documents around the pans raises more questions than answers, and points toward the use of toxic chemicals. Still, Caraway states: 'We believe in full transparency with regard to our products, so we're happy to share testing reports with anyone via email to prove just how safe our products are.' In an email to the Guardian, it declined to share the formula: 'The formulation of Caraway's ceramic cooking surfaces is proprietary.' Responding in 2022 to I Read Labels For You, a consumer protection site that questioned the pan producers' non-toxicity claims, Always Pan maker Our Place conceded the products are not ceramic, but a 'ceramic precursor' with a different formula. 'We are heating it at a lower temperature, it never gets to that ceramic state,' Always Pan wrote. 'Ceramic is totally inorganic whereas our sol-gel has organic and inorganic substances. The inorganic material is glass/silica. The organic material is an organic polymer.' In an email to the Guardian, Our Place said its pans' materials are 'similar in feel to traditional ceramics', and are made with 'a sand-based material, which is why it's commonly referred to as 'ceramic''. It did not immediately respond to a question about why it's marketed as ceramic if it's admittedly not ceramic. The distinction is in part important because the surfaces can potentially melt at heat above 260C (500F), increasing the risk of chemicals leaching into food. The pans have also been reported to wear down and lose their nonstick coating sometimes within months of purchase. True ceramic can withstand much higher heat and is far more durable. Other quasi-ceramic producers use a similar material, all of which include polymers. Polymers may mean any of tens of thousands of chemicals, including Pfas, which the sol-gel patent even details. Applying nonstick organic polymers may also create toxic monomer byproducts, Smith noted, but it's impossible to know without having the pan makers' ingredients. Nonstick can linings can create toxic bisphenol-A, for example. A 2019 lawsuit alleged GreenPan's '0% toxins' claim represented false advertising. Citing GreenPan's patent, the suit alleged the pans contained silane, aluminum oxide, tetraethoxysilane, methyltrimethoxysilane, and potassium titanate. Regulators classify some of these as hazardous, but the suit was dismissed, though the settlement's terms are unclear. GreenPan has denied using aluminum oxide. It did not respond to a request for comment. Smith said the state of Washington is concerned companies may be using siloxane, a chemical family often used to replace Pfas in consumer goods, but which sometimes pose similar risks. One industry study compared the performance of nonstick properties of siloxanes to Pfas in quasi-ceramic pans, finding Pfas worked better. Independent testing by the consumer protection site Lead Safe Mama detected high levels of titanium in GreenPan, Always Pan and Caraway, pointing to the use of titanium dioxide nanoparticles. A 2016 study also identified titanium dioxide in quasi-ceramic pans, and showed how it can migrate into food. The toxic substance is banned in the European Union for use in food, but not cookware. It's a potential carcinogen that accumulates in organs and is linked to neurotoxicity, intestinal inflammation and other health impacts. Caraway in 2024 acknowledged using nanoparticles, though they didn't say which. But, it claimed without supporting evidence, that the levels it uses doesn't cause health risks. All told, there's evidence that the pans could contain such ingredients as titanium dioxide, lead, mercury, cadmium, siloxanes, potentially toxic monomer byproducts and other unknown substances. Even if the levels of individual toxins are low, there's no research into the health effects of all the toxins combined migrating into food, which raises a whole new set of questions. Caraway in a statement to the Guardian said the company could not 'speak to the conduct or quality of any testing that is not its own'. 'Caraway is proud of the products we have developed and the progress made towards a cleaner home for our customers, there is still much to be done,' the statement added. Public health advocates say the uncertainty is a red flag, and forcing consumers to 'go through tests and patents' to know what they're buying is 'absolutely ridiculous,' said Laurie Valeriano, executive director of the Toxic Free Future non-profit, which has raised concerns about quasi-ceramics. 'It shouldn't be up to consumers to sleuth and try to figure out the ingredients in pans so they can protect the health of themselves and their families,' Valeriano added. Maryland-based Xtrema is one of very few companies producing ceramic pans as they have been traditionally made. Production takes up to 25 days, said owner Rich Bergstrom and produces a solid ceramic piece that can withstand high levels of heat. Companies passing off a softer sol-gel coating as true ceramic 'irks me – it drives me crazy', Bergstrom said. He called it a 'false term', and said it's being 'manipulated from a marketing standpoint to give you the impression that it's ceramic'. Some of the pans also contain lead, testing Lead Safe Mama's Tamara Rubin found. The lids and cooking surfaces of the Always Pan and Caraway showed some of the toxin, which she said suggests aluminum substrates and pieces are to blame. Rubin also found mercury in the Caraway and antimony throughout GreenPan. Caraway still advertises 'metals free', and GreenPan states its products 'lack harmful chemicals and toxins'. Rubin is a polarizing figure for her generally absolutist positions on lead – if a product contains the substance, she recommends against it. This is the most protective approach, but companies and regulators point out that lead is naturally occurring and widespread in the environment, often found at low levels in ceramics' clay, as well as foods. They claim 'trace' levels of lead are OK, especially if it's not in a food contact surface. But there's no definition for 'trace'. No federal limits for lead in ceramic cookware exist. If lead in a ceramic piece isn't leaching at the time a consumer buys it, then there isn't a problem, the Food and Drug Administration (FDA) told the Guardian in 2022. However, there's no testing or oversight program, or assurance it doesn't leach once it's scratched, chipped or worn. The FDA has done little to scrutinize cookware materials throughout the decades because it's chronically underfunded and understaffed, said Tom Neltner, director of the Unleaded Kids no-nprofit, who has legally pressured the FDA to act on leaded food materials: 'With all the things coming into the agency, they have not looked at all these lead issues, and there's no public scrutiny of their priorities.' However, the state of Washington is implementing the nation's first limits directly addressing cookware – 90 parts per million (ppm) next year, and 10ppm by 2028. Rubin found levels as high as 70ppm in the Always Pan. Rubin in 2018 also found lead, cadmium and other metals like cobalt in Xtrema pieces, and advises against them for that reason. Bergstrom said he eliminated the highest sources of lead, like the logo on the pan's bottom. He also noted Rubin's testing looks for the presence of lead, but not whether it leaches into food. True ceramic pans are less of a leach risk because the material is more solid than quasi-ceramic, Bergstrom claims. His pans have passed California's Proposition 65 leach tests of new products, and he also pointed to testing that showed no lead leaching from an Xtrema pan that had been used for several years.
Daily Mail
2 days ago
- Health
- Daily Mail
Experts reveal the worst thing you can do to your air fryer as warning is issued
Experts have warned this one mistake could lead to your entire air fryer breaking down. Using just a spritz of cooking spray can severely affect the interior of your device. This is because the sprays contain emulsifiers, which can build up over time and leave a goo-like texture inside the machine. The sticky texture is a result of the sprays breaking down the nonstick surface, which can ruin your air fryer. The Kitchn said: 'Cooking spray is oil contains lecithin (an emulsifier), dimethyl silicone (an anti-foaming agent), and a propellant. 'The droplets have a low smoke point and, over time, the lecithin will start to build up onto your basket or rack, resulting in a sticky spot. 'This sticky spot is hard to remove and can degrade the coating so that the nonstick surface no longer does its job.' They recommend using an oil with a high smoke point to prevent this from happening. Meanwhile, Isabella Forgione AO's small appliance expert has said it could be better to stop using oils altogether. But if you want to crisp up your meal, try spraying the oil on the food before putting it in the air fryer. She said: 'Because of the way air fryers work by circulating hot air around the appliance, this means that oil shouldn't be needed to cook your food. 'Try to spray your food before putting it into the air fryer. 'This will help to reduce the amount of spray touching your appliance and protect the non-stick coating from being damaged.'
CNET
5 days ago
- Health
- CNET
Can Your Nonstick Pan Make You Sick? We'll Explain
A great nonstick pan can do wonders for your cooking. Nonstick cookware is coated in teflon, which makes it easy to use and clean. However, some question the safety of the chemical-coated dishes: PTFE and PFAS (used in the coating) can potentially mix with your food during use. CNET Last year, the US saw an increase in reported cases of "Teflon flu." If that raises questions in your mind, you're not alone. Several Reddit users expressed the same concerns, with some wondering whether inhaling Teflon fumes while cooking is dangerous. The good news is that if your cookware was made after a certain year and you use it properly, you should be in the clear. But there's also a bit more to the story. Here's what you need to know about Teflon flu and using your nonstick kitchenware without health worries. Read more: Never Raise Your Air Fryer Above This Temperature What is Teflon flu? Air fryer baskets are often made with a synthetic nonstick coating. David Watsky/CNET The chemical polytetrafluoroethylene (PTFE), found in Teflon and similar nonstick surfaces, is common in air fryers, pots and pans and other kitchen appliances. When these materials overheat, they can release synthetic compounds that pose health risks. Polymer fume fever, or Teflon flu, has reignited a debate about nonstick cookware safety. The illness occurs when fumes from an overheated Teflon or nonstick pan are inhaled. Nonstick pans are made with polytetrafluoroethylene (also known as PTFE). PTFEs are known as "forever chemicals" because they take decades or sometimes even hundreds of years to break down. Read more: I Upgraded to This PFAS-Free Glass Fryer and You Should, Too Under normal use, PTFEs aren't thought to cause a health risk, but when heated to above 500 degrees Fahrenheit, there are increased emissions and the resulting polymer fume fever. Polymer fume fever causes a range of reported symptoms including fever, chills, muscle tension and headache. Symptoms of Teflon flu are temporary and generally start within 12 hours of exposure but can take up to 24 hours to take hold. How to avoid Teflon flu Teflon and nonstick cookware are easy to use, clean and maintain, but it should be used only for low to medium heat cooking. Never heat your nonstick cookware over high heat or medium heat for long periods of time. Try to keep the surface temperature at or below 450 degrees Fahrenheit, or emissions from the PTFE coating are likely to increase. What is Teflon and does it cause cancer? Nonstick or Teflon is a popular choice for home cooks. The biggest advantage is that food won't stick to pots and pans coated with Teflon the way it does to other metal materials, so it's easy to flip a pancake or remove a cooked egg. Nonstick is also very easy to clean, generally taking no more than a few seconds to wash by hand. Teflon is a brand name for a synthetic chemical called polytetrafluoroethylene that's used in many household products, from wire coatings to fabric protectors and kitchen cookware. The knock on Teflon is that it's unsafe if consumed or absorbed into the body and can increase the chances of cancer and other diseases. Studies have shown some connections (more on that below), but Teflon still exists and is used to make cookware, and the safety concerns around Teflon are mostly a thing of the past. I stress mostly. Here's why… The brand Teflon may be associated with a risk of cancer, but it's actually a chemical formerly used in the making of Teflon called PFOA that's to blame. According to the US Centers for Disease Control and Prevention, perfluorooctanoic acid is a manufactured perfluorochemical developed in the 1930s and used to make fluoropolymer coatings and products that resist heat, oil, stains, grease and water. Thanks to a federal ban, all Teflon and nonstick cookware made after 2013 should be free of harmful PFOA. Europe enacted the same ban in 2008. All-Clad What are the negative effects of PFOA? In some studies, PFOA has been linked to cancer, immune deficiency and a host of other medical problems. It has also been shown to affect growth and development and injure the liver in laboratory animals. As recently as 2017, chemical giant Dupont settled a lawsuit for more than $670 million for its role in contaminating drinking water with PFOA (also referred to as C-8) in the mid-Ohio Valley. A previous class-action suit from 2004 in the same area led to a study that found PFOA was linked to cancer and compromised immune function, even in small doses. Teflon cookware made before 2013 may be toxic All that was enough for most manufacturers to halt the production of nonstick coatings using PFOA around 2002. Teflon using PFOA wasn't officially banned in the United States until 2014. Europe banned it in 2008. That means if you own Teflon nonstick cookware from 2013 or earlier, there's a chance it contains PFOA. Nine years is typically longer than the average lifespan of a nonstick pan, but if you're not sure, it's probably best to replace any Teflon-coated pots or pans. If you're concerned, look for PFOA-free cookware Because of the ban, all nonstick cookware made in the US should be PFOA-free, but you'd be wise to make sure. Be extra cautious about buying cheap or off-brand cookware, especially if it's not produced in a country with an active PFOA ban. PFOA is still produced elsewhere, largely in China, and used to make consumer products. The good news is that PFOA-free nonstick cookware is cheap, so there's no reason to risk it with anything that might contain the chemical. You can nab a 10-inch skillet from a trusted cookware brand like Misen for $99 or Tramontina for about $30. Luxury cookware brand All-Clad makes a two-piece nonstick cookware set for $60. The Always Pan is a nonstick ceramic alternative to Teflon cookware. Our Place The best natural nonstick cookware alternatives If you're ready to ditch Teflon and chemical-based nonstick pots and pans, there are plenty of more natural nonstick alternatives. The most nonstick of the bunch is ceramic cookware, which has seen a boom in popularity since concerns about Teflon first surfaced. A few popular ceramic cookware options include The Always Pan (read my full review here), Caraway and Greenpan. Cast iron is another cookware material that develops a natural nonstick coating over time, especially if you season it well and care for it properly. It won't likely ever become as nonstick as Teflon, but cast iron has loads of other culinary benefits that are worthy of a few extra seconds of scrubbing in the sink after use. Lodge is a tried-and-true cast-iron cookware producer: You can scoop up a 10-inch skillet for as little as $20. Cast iron develops a nonstick patina over time and is a natural alternative to Teflon. Angela Lang/CNET Carbon steel is yet another option and functions similarly to cast-iron cookware, although it's not quite as heavy, slightly more sensitive to corrosion, and typically more expensive. Carbon steel hasn't really popped off here in the US but is a favorite of professional chefs, as well as yours truly. Cookware startup Made In produces some excellent carbon steel cookware with prices starting around $89, but there are cheaper options out there. FAQs Should I worry about buying Teflon nonstick cookware? The Teflon brand stopped using PFOA, the offending chemical behind Teflon flu, in 2013. That means that it should be safe to use new Teflon cookware any way you see fit -- although it couldn't hurt to continue being cautious when using new nonstick cookware. Can I only catch Teflon flu from Teflon products? No. The name Teflon flu originates from the Teflon brand because they famously used PFOA chemicals in the process of creating its cookware before 2013. However, that doesn't mean your cookware is PFOA-free. If your cookware is created in the US, it should be free of harmful chemicals. But cheap companies and off-brands that create cookware in countries without PFOA bans often still use the chemical in their products, and those might still wind up in your hands.
Fox News
7 days ago
- Health
- Fox News
Nonstick pans face potential ban in New York amid health concerns
Some lawmakers in New York state are looking to ban nonstick pans in the Empire State. Senate Bill S1767 would prohibit the manufacture, sale and use of cookware containing polytetrafluorethylene, which is commonly known as Teflon. Teflon is also a member of PFAS. These are known as "forever chemicals" because they take hundreds – or even thousands – of years to break down in the environment. The chemical coating is commonly used on cookware to make it "nonstick." The bill would ban Teflon cookware – including, but not limited to, pots, pans, skillets, grills, cooking utensils and cooking appliances. The Make America Healthy Again Commission, chaired by U.S. Health and Human Services Secretary Robert F. Kennedy Jr., recently released a report assessing chronic diseases, particularly those suffered by children. In the MAHA report, PFAS are tied to a harmful impact on children's health. The report notes that "high levels of certain types of PFAS exposure [have] been associated with a variety of health effects, including immune suppression and changes in cholesterol in children." "It is also possible for very small amounts of PFAS to enter foods through food packaging, processing and cookware," writes the U.S. Food & Drug Administration (FDA) on its site. The FDA authorizes certain PFAS in cookware and food packaging. "Because exposure to some types of PFAS has been linked to serious health effects, we are working to better understand PFAS in foods," says the FDA. Steve Burns of the Cookware Sustainability Alliance, a nonprofit organization, told Fox News Digital his group has been meeting with many members of the New York state Senate and Assembly. "We've presented that the nonstick coating material used on cookware is the same exact material used to coat a pacemaker and has been approved for use on both products by the U.S. FDA for over 60 years." "The coating is a well-studied, completely stable and inert material that has been shown for decades to be safe, non-toxic and most importantly not water-soluble," he said. "Several other states are following the science for nonstick cookware, and we continue to encourage New York State lawmakers to do the same." In 2022, Australian researchers said that just one surface crack on a Teflon-coated pan could release around 9,100 plastic particles. "Given the fact [that] PFAS [are] a big concern, these Teflon microparticles in our food might be a health concern, [which] needs investigating because we don't know much about these emerging contaminants," University of Newcastle researcher Dr. Cheng Fang – one of the study's authors – said in a release from Flinders University. Fox News Digital reached out to the FDA for comment.
National Post
13-05-2025
- General
- National Post
How to properly clean and season cast iron pans
Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Article content Cast iron pans have maintained their popularity in the culinary space for decades, mostly because of their durability. With the right care, they can be a great non-stick pan option, without the chemicals and are known to get better over time with proper cleaning and seasoning. Article content Article content Many new users find the pans intimidating as they can be unforgiving if improperly cared for, unlike most other cookware. There are ongoing debates on topics like the use of dish soap and the best way to season a pan, causing confusion and fear for new users. Article content Article content First up, we had to understand why cast iron pans can be so intimidating and what the process of seasoning actually means. Suhr explains that 'maintaining cleanliness and developing a patina on cast iron skillets is crucial for preserving their non-stick properties, preventing rust and extending their lifespan.' Article content She adds: 'As the patina builds, it forms an additional protective layer that enhances cooking performance and imparts flavour to your dishes.' Article content What you need to clean and season cast iron pans Article content Traditionally, dish soap is a faux pas when it comes to cast iron because they were previously known to strip and damage the pan. Modern dish soaps are less abrasive and thus, can be used on cast iron pans without damaging them. On top of this, recent innovations in cookware have made it so that in some cases, like with enamelled dishware, even stronger dish detergents can be used without a fuss. Article content Article content Article content In terms of drying, it is crucial to make sure to wipe cast iron cookware down thoroughly after washing and give it some air time to dry completely before stowing it away. Alternatively, for best care, wipe out most of the water with a towel, place the skillet on the stovetop over medium heat and let it sit until very dry, which should take about five minutes. Once cool, wipe it out one more time, then put it away.
