For years one way to clean up after a bout of cooking has been to use non-stick pans. However, with the new emphasis on “green” kitchens, researchers are taking another look at both the safety of such pans, and the options we have.
Several studies have begun in recent years that have resulted in a ban on the production of perfluorochemicals, the ingredient used in some non-stick materials. According to Greenlivingonline.com,
“Perfluorochemicals may give pots and pans that non-stick glide, but they are also carcinogenic.”
Proper use of all cookware is important, but if you are following the trend and making your kitchen more green, be sure to do the following:
- Use only plastic or wooden utensils with Teflon pots and pans
- Do not put your non-stick cookware in the dishwasher
- Do not cook using high heat when using a non-stick pan
- Replace your non-stick pans every year, particularly if they are scratched
- Consider using uncoated cookware such as anodized aluminum, stainless steel, copper, cast iron or porcelain – each has its advantages and disadvantages, so do your research as you go green.
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