Forever Chemicals in the Kitchen

Ahh, the ease of flipping an egg on a non-stick frying pan! Cleaning is also much easier when you don’t have to scrub caked food from the pan. It’s easy to see why this cookware appeals to so many of us. But did you know that much of our non-stick cookware contains chemicals that are harming us? 

In order to achieve “non-stickiness”, this cookware is coated with a group of forever chemicals called per- and polyfluorinated alkyl substances or PFAS. One type of PFAS is a plastic called polytetrafluoroethylene (PTFE), aka Teflon, which is commonly used to coat cookware. 

When PTFE-coated cookware becomes scratched, microplastics can enter the food we consume. Heating at high temperatures or for longer periods of time can also release toxic chemicals into the air we breathe, and can even be lethal to pet birds. 

A report from the Centers for Disease Control found PFAS in the blood of 97% of Americans. They have also been found in newborn babies, marine animals, and polar bears! 

The Environmental Protection Agency has linked these chemicals to developmental delays in children and decreased fertility. There is a link to increased obesity and other endocrine disorders. Cancers such as testicular, prostate, and kidney have also been linked to PFAS exposure. These chemicals are understudied and we don’t know the full extent of their effects.

PFAS can also harm our environment. It can take hundreds to thousands of years for these chemicals to break down. At the landfill, they can leach into the environment and pollute our soil and groundwater. This can put already struggling species at further risk. The fact that the Canadian government has called for limits to PFAS in drinking water shows how widespread the problem is.

What can we do? 

Thanks to public concern and activism, some PFAS chemicals have been banned or regulated. Unfortunately, industry has lobbied for certain types of PFAS to be excluded from regulation, and new ones are continually being developed. Governments have tried to keep up, but regulations move slower than production of new chemicals. 

Fortunately, there are alternatives to PFAS-coated cookware. Try to look for cookware made of these materials: 

• Stainless steel – It’s non-reactive (won’t change the taste of food), durable, and easy to clean. We even have some made in Canada!
• Glass – Easy to clean and won’t absorb food flavours
• Ceramic – This is considered more eco friendly, not reactive, non-stick, and free from harmful chemicals.
• Cast Iron – Long lasting, high heat tolerant, and durable. 

If you use PFAS-coated cookware, ensure that it remains scratch free. Use wood utensils, keep the heat below 204-260 celsius (400-500 Fahrenheit), and hand wash with non-abrasive cleaners. With these precautions, the non-stick coating can last 3-5 years. 

When your non-stick cookware reaches the end of its life, consider investing in a healthier option. For more information on eco-friendly kitchenware options, see this article by the David Suzuki Foundation.