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How to Safely Use Teflon Coated Pans

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With the recent publicity about the alleged dangers of Teflon, this article reviews the facts and outlines the real hazards: 
 
Most of the danger is in the manufacturing process, not in the cookware itself. The process releases a harmful chemical, PFOA, which is an environmental concern. 
 
For individual cooks, the key is to not overheat the teflon-coated pan. Temperatures of less than 500 are safe, and the hazard rises with degree of heat over that. Grilling or broiling with Teflon is therefore dangerous.

If you keep your cool, you can keep Teflon

Miami Herald - 5/25/2006 3:03 AM

It may be time for an update on what might be called the Teflon Terror Syndrome -- the fear of using nonstick cookware.
 
First, a few facts. Most nonstick coatings are made of Teflon, a patented product of DuPont Co. DuPont employs a chemical called PFOA (perfluorooctanoic acid) at some stage in manufacturing Teflon. PFOA has long been known to cause reproductive defects and cancer in animals. The Environmental Protection Agency concluded last month that PFOA and its close chemical relatives (often referred to generically as PFOA) ''present an unreasonable risk to human health'' because it has become widespread in the environment. Hence, the suspicion that nonstick cookware contains PFOA and can impart it to our foods.
 
It doesn't, and it can't. The EPA's rightful concern is with PFOA in the environment, not in our cookware
 
· Read The Full Teflon Article From Miami Herald -->

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