Teflon vs Cast Iron – Healthy choices

So… I’ve been told that pans with Teflon is the best kitchen tool you could ever have since it’s perfect for frying. And I admit, there’s really nothing like a non-stick pan when cooking, it’s just easier in every aspect. You don’t need oil which is a factor to consider when thinking about cooking healthy and then there’s the fact that nothing gets stuck and burn.

But like with everything we are being told, this is something to question. And since almost every household that I know of, have one or more of these non-stick pans with Teflon coating this was something to research.  And although the companies that sell these types of pans claim that there’s no harm in cooking with them, that the coating doesn’t absolve or induce toxic chemicals unless you heat it up extremely there’s been numerous test and researches that begs to differ.

“The problem is that at high temperatures, PTFE and other “Teflon chemicals” begin to break down into more toxic byproducts. These chemicals then aerosolize and can be inhaled.

Although cookware manufacturers regularly claim that pans need to be heated to extraordinary temperatures to release toxic fumes, tests by the Environmental Working Group showed that it took just two to five minutes for a pan on a regular stove-top to reach these temperatures.”


“Although numerous chemicals are used to produce nonstick coatings, all of them are in the family known a perfluorinated chemicals (PFCs). These toxins have been linked to a wide array of health problems, including thyroid dysfunction, lowered infant birth weight, liver inflammation, high cholesterol and weakened immune function. They build up in the body and are nearly impossible to flush out or destroy. They have been found in the bodies of nearly every U.S. resident tested.”



“Teflon on technical language stands for Polytetraflouretylen (PTFE) and are made by carbon and fluoride. When making Teflon the chemical PFOA (perflourooctanoic acid) are used and suspected to be a carcinogenic.

PFOA is not biodegradable which is bad for the environment. And when heated PFOA and other fluoride substances can be induced and making their way into our bodies. ” Source


“Perhaps the worst part of the fact that so many people are poisoning themselves for the supposed convenience of nonstick pans, is that it’s completely unnecessary. You can get the same convenience from a cast-iron pan, and it will actually improve your health rather than worsening it.

Although they have a reputation of being hard to care for, cast-iron cookware is actually very low maintenance. It simply needs to be scrubbed clean with just water (no soap) after each use, then dried completely and given a very light coating of oil. A well seasoned cast-iron is nonstick, and becomes more so over time; the oil used in cooking forms a tight seal. ”



“You can give a person knowledge, but you can’t make them think. Some people want to remain fools, only because the truth requires change!”

Leave a Reply