Teflon Pans - Worse than first thought.

July 25, 2003

After reading today's Q & A from Dr. Andrew Weil, you'll be glad you don't use Teflon pans & that you don't cook at all! ~Amy

Today's Question

I've just heard some confusing news about Teflon-coated pans and am concerned since I use them in most of my cooking. If I can't use my non-stick cookware, what kind should I use?-- Barbara

Today's Answer

(Published 07/25/2003)

I would caution against using pans with a non-stick Teflon surface over high heat. Teflon emits toxic fumes when heated to high temperatures, and caged birds in kitchens have been poisoned from overheated Teflon-coated cookware. (Birds are much more sensitive to these fumes than humans and other mammals.) Never overheat Teflon-coated pans or leave them on the stove with nothing in them. However, a recent article suggests that it may be dangerous even to use Teflon over medium-high heat.

The Environmental Working Group, a non-profit organization in Washington, DC, recently asked the Consumer Product Safety Commission to require that cookware coated with Teflon and similar chemicals carry a label describing potential health risks of the non-stick coating. They found that Teflon-like coatings on pans could reach 700 degrees Fahrenheit in 3-5 minutes, releasing their toxic chemicals far more quickly than was suspected. Internal documents from DuPont Co., which produces Teflon, show that toxic particles which kill birds are given off at temperatures as low as 464 degrees.

Dupont has long acknowledged that cookware heated below 500 degrees is harmful to birds, but company spokespersons say they don’t think it’s a problem for humans, because, they argue, most consumers don’t exceed that temperature in cooking.

The Environmental Working Group’s research suggests that consumers often do use temperatures in excess of 500 degrees Fahrenheit when cooking. My concern is that if Teflon fumes can kill birds, what can they do to us? Probably nothing good.

I use stainless steel pans with copper bottoms for better heat conduction. I also have some enameled cast iron pans , but find them to be much heavier and prone to chipping. Stainless steel is inert, easy to clean, but a poor heat conductor, hence the need for another metal on the bottom. I have an All-Clad Teflon coated skillet that is very convenient, but I am now reluctant to use it unless I'm doing a low-temperature sauté (i.e., with some liquid in the pan).

Regardless of the type of cookware you use, keep your kitchen well ventilated!

Dr. Andrew Weil