Silent killer in your kitchen..beware of using this type of cookware


It seems that the huge boom of cookware products has made the buying process a complex task and you need to research more to find out which one does not endanger your family members, especially with the spread of warnings about dishes with no . -Teflon adhesive surfaces, which pushed women to buy safe containers, or perhaps that are considered healthy and that do not harm family members.

History of Teflon

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Polytetrafluoroethylene, commonly known as Teflon, is a commercial substance that causes even the most viscous foods to slide easily out of the pan, but what is it and where does it come from?

Teflon is a chemical made from carbon and fluorine atoms, and surprisingly, it was discovered by chance.

In 1938, Roy Plunkett, from New Jersey, went to work at the DuPont chemical plant and was trying to create a new refrigerant or refrigeration chemicals. This process required the collection of gas in a special container, but when he began to conduct his experiments, he noticed that the gas weighed much more than it should and seeing the container he found it covered with a slippery wax gel. the material was the beginning of a new era in many fields, and a company that got DuPont quickly patented a new chemical.

10 years later, DuPont was producing milionë 20 million Teflon each year. But at that time it was not used to cover cooking utensils. Instead, most of Teflon’s use was in mega-projects for the production of valves and tubes for the first nuclear weapon.

Moreover, Teflon was sold commercially to engineers, mechanics, and for any purpose that required a smooth surface.

In 1954, it was discovered that Teflon could be used in non-stick cookware. French engineer Marc Grogoire used Teflon as a way to disassemble his fishing tackle. His wife noticed how soft the chemical was and encouraged him to use it in the cooking pot. It was a tremendous success and during the same decade sold millions of non-stick cookware, popularly called “Tefal”.

It did not take long for other companies to copy the idea of ​​Grouware, and several Teflon-coated cookware brands soon appeared, including some fortified with other materials such as diamond and titanium.

In 1981, researchers discovered the presence of perfluorooctanoic acid (PFOA), which is used to extract Teflon, in the blood of a baby’s umbilical cord, and in the blood of a second baby born to female workers at a Teflon plant in Virginia.

Of the seven pregnant workers monitored by DuPont, two gave birth to two children with birth defects, one in the eye and tear duct, and the other in the nose and eyes.

Between the seventies and eighties of the last century, about 7 studies were conducted on the effect of Teflon on children and the elderly, and its association with fetal malformations and cancerous diseases.

Safe alternatives

When it comes to cooking utensils, choosing the right utensils can cost you more money to ensure that your family members are not endangered, as well as the quality and longevity of the product.

1- Heat resistant glass container (pyrex)

Pyrex cookware is a completely safe option, especially in oven cooking, but it tends to lose heat easily and is not as durable as other types of cookware.

The right brand must be chosen to ensure that it is processed in the right way that can withstand the temperature change.

2- Cast iron vessel

It is one of the safest options, but it needs a longer heating time, and then retains the heat for a longer time and needs more care in cleaning, as it should not be washed with water to avoid rust and can be cleaned. only with salt and lemon and wipe with avocado oil when finished to block moisture and prevent rust.

3- Stainless steel container (stainless steel)

It is one of the best safe alternatives in cooking, except non-toxic, cookware has durability, quality and resistance to rust and does not need a long time to heat, but what can cause some inconvenience during cooking is the sticking of food. them, which requires the addition of more fats and oils to avoid sticking.

Alternatives that require special care

1- copper vessel

While copper cookware has a classic look, the copper in these cookware will seep into your food. Exposure to too much copper can become toxic, so you can choose cookware with a copper outer surface, just make sure the surface of the cookware is stainless steel.

2- Aluminum container

Aluminum is a fairly light metal, it transfers heat quickly and is easy to clean and inexpensive, but aluminum deposits enter your food when you cook and you will probably not notice it in the taste of your food.

There are some concerns linking Alzheimer’s disease to the use of aluminum cookware, but categorically, the Alzheimer’s Association has denied that aluminum causes the disease, while there is little chance that daily cooking in aluminum cookware will play a role in development of the condition.

And if you use aluminum, anodized aluminum is ideal. Anodized aluminum cookware is treated with an acidic solution that changes the behavior of the metal, making it easier to clean and gives it some non-stick properties and should not cause aluminum to penetrate into your food as much as possible. , made of ordinary aluminum.

3- Ceramic dishes

The safety of ceramic cookware depends on the specially treated clay, which often contains lead, which we know is a dangerous heavy metal.

And if you are not sure that your ceramic is lead free, choosing reliable brands, you should avoid buying it.

Safe cleaning

Cookware should be thoroughly cleaned each time to avoid the accumulation of bacteria and to reduce the risk of foodborne illness. And the “safest” cooking utensils in the world are still a potential hazard if not cleaned properly.

And some cookware should never be cleaned in the dishwasher, e.g. stainless steel utensils, but if you have to use non-stick utensils, they should not be cleaned with sharp metal tools.

Tips to reduce risks

1- Do not store food in pots or pans in which it is cooked, except when using glass or earthenware.

2- Avoid the use of metal and hard dishes when using your cooking utensils and do not underestimate any scratches that appear on the metal surface under the Teflon layer.

3- Make sure to clean constantly and properly for any type of utensils.

4- Replace aluminum or Teflon coated cookware that does not stick every 2-3 years or when holes or scratches occur in the coating.

Source: Al Jazeera Net

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