Toss the Toxic Teflon and Fortify your Fry!

As an Holistic Nutrition Practitioner I advise people on the best ways to eat. As an author, I suggest books to read, but as a cook, I insist people don't use Teflon.

If your pan has a scratched surface, toxic particles are being ingested.  Teflon pans are used by many unsuspecting cooks who unknowingly put themselves and their families at risk for teflon toxicity -- the more well used the pan, the greater the risk. Toss them.

Teflon pans have become a household staple since the 1970's because of their non-fat, non-stick surface.  However, in two to five minutes on a conventional stovetop, cookware coated with Teflon and other non-stick surfaces can exceed temperatures at which C8, a toxic poison that has poisoned 99.7 Americans, is released.


The coating also breaks apart and emits toxic particles and gases linked to hundreds, perhaps thousands, of pet bird deaths and an unknown number of human illnesses each year.  (Environmental Working Group, EWG) 

Polytetrafluoroethylene (PTFE), the chemical name for teflon is one of the chemicals that gives the pan its nonstick surface. The chemical to be concerned with is perfluorooctanoic acid (PFOA) which has been linked to pancreatic, liver and mammary tumors, high cholesterol, thyroid disease and infertility. 

Swap your toxic teflon for a sturdy, cast iron pan Tried and true, these pans are made to last. Once you've eaten from a cast iron pan you'll understand why no one cooked exactly like your grandmother. Cast Iron pans take on an individuality when they become seasoned.  Cast Iron becomes imprinted with the seasoning of the foods you cook in it, lending flavor to every dish. As an added benefit, cast iron pans provide dietary iron to those with iron deficiency according to the American Dietetic Association

Here are the top 10 reasons for using Cast Iron pans:

  • Cast iron pans are sturdy and durable.
  • Cast iron pans are inexpensive.
  • Cast iron fortifies food with Iron.
  • Cast iron transitions from stovetop to oven with ease.
  • Cast iron withstands high heat.
  • Cast iron perfectly and evenly dispenses heat.
  • Cast iron is easy to clean.
  • Cast iron is non stick (when well seasoned.)
  • Cast iron is used in most professional kitchens.
  • Excellent for baking.

If you appreciate quality, durability and stability, own a cast iron pan (or two, or three.) It'll keep you happy and fortified for life!