WELLNESS

A Canary in a Coal Mine

In 1945, a DuPont scientist developed a chemical called polytetrafluoroethylene (PTFE) and what Americans used to cook with changed.

This chemical was hard, slippery, stain repellent and prevented food from sticking to pans. Today we use this class of chemical in everything from in raincoats to flooring and in cookware that we lovingly call “non-stick”. While these chemicals have been around for a while, the long-term health and environmental effects are largely unknown.

The spotlight on non-stick cookware started in the late 2000s when a chemical in PTFE—called PFAO—was noted to increase risk of cancer, strokes and have other health effects on humans. The Environmental Protection Agency and others challenged the chemical manufacturers to voluntarily phase out the use of PFAO in non-stick cookware by 2015. They agreed and replaced the chemical with another of the same chemical class, but these post-2015 replacement chemicals may also be of concern.

The Environmental Health Perspectives Journal reviewed the replacement chemicals for PFAO including an alarming statement signed by 200 leading scientists from 38 countries that urged restrictions on the use of the chemicals. Environmental and human health concerns such as liver toxicity, hypothyroidism, decreased response to vaccines, disruption of endocrine (hormone) and immune systems all made the list. In addition, the World Health Organization also lists the chemicals as potential carcinogens. Research shows a relationship between testicular and liver cancer and these chemicals.

The Environmental Working Group (EWG) an independent testing group further tested gases emitted from the non-stick pans throughout the heating process. After only a few minutes of heating, six different toxic chemicals were released from the surface of the pans. Pans with scratches on the surface had amplified emissions. These gases not only absorb into food, but also affect the air quality of the person standing over them and breathing in the fumes.

Users should note documentation by manufacturers in the form of a warning on pans. Manufacturers note to remove birds from the area in which cooking is taking place. This is due to the high rate of bird deaths from fumes emitted from heating pans. Anyone remember the good old “Canary-in-the-Coal Mine” scenario—if the bird starts flailing, the human should evacuate the space?

Safety Tips for Using Non-Stick Cookware:

1. Pan Condition: Replace deteriorated and scratched non-stick pans. 2. The Heat: When cooking with non-stick, keep the temperature low. Leading manufacturers say a 500-degree Fahrenheit (260 degrees Celsius) limit for safe cooking, however the EWG was seeing toxic gas release at around 460 degrees F (238 C). 3. The Pre-Heat: Do not pre-heat a nonstick pan. It adds to the accumulation of heat and is unnecessary. 4. Use a Range Hood: Make sure the fan in the galley or kitchen is on when pans are in use. 5. Protect the Pan’s Surface: • Cook with silicone, wooden or rubber utensils and never stack pans. • Do not use cooking spray. This can get caught on the coating and deteriorate it. • Never use abrasives to clean the pan.

Need to Get New Pans?

Stainless steel cookware is always a fine choice, as well as cast iron and other uncoated surfaces. If you have lived a life of non-stick thought, it can be a dicey jump to uncoated surfaces. The cooking rules of engagement are different. Here are a few helpful hints. 1. Heat: Stainless steel or cast-iron pans do well with medium to low heat to decrease sticking. Cooking sprays do wonders as well. 2. Cooking Spray Application: Heat the pan slightly above the temperature you want to cook at, add the cooking spray and then turn the heat down to cooking temperature. Metal expands when heated, and the nonstick spray or cooking fat needs to be applied when it is expanded to help prevent sticking. 3. Pan Temperature: Know the temperature of your pan. Grab the chief’s laser thermometer when he is not looking and check your temperature. Pans accumulate heat quickly and are usually hotter than you think. Cooking at higher heats requires higher heat cooking fats like coconut, butter, bacon grease, etc. to help prevent sticking. 4. Good Tools: Metal spatulas are king on non-coated surfaces. No worries about scraping the surface. 5. Freeing Debris: If food debris gets stuck, add water and baking soda to the hot pan and let it boil for a minute after you take the food out. It will dislodge left over debris.

Making an informed decision on what we cook on can be as important as what we are cooking to support human health. The warnings of hundreds of scientists and one very sensitive canary can now be a part of a decision-making process.

Nothing in this article constitutes medical advice. All medical advice should be sought from a medical professional.

EMILY REIBLEIN

Director-Health, Safety, Security and Environment (HSSE) Crowley Logistics