Teflon cookware has been common since the 1960s, but concerns regarding harmful chemicals have arisen. Joni Brosnan, a chef and cookbook author, advises careful consideration of nonstick options, as some are made with unsafe chemicals. While Teflon is now deemed safe below 500°F, its replacements raise unknown long-term concerns. Brosnan recommends alternatives such as ceramic, stainless steel, and cast iron, arguing they not only avoid chemical risks but also improve the flavor of food, making them a better choice for culinary enthusiasts and health-conscious individuals alike.
Some nonstick skillets are laced with some pretty unsavory chemicals, so I stay away from those.â â Joni Brosnan, emphasizing the importance of being cautious about nonstick cookware ingredients.
Teflon is now considered safe to use under 500 degrees Fahrenheit; however, the long-term effects of the chemicals used to replace PFAS are unknown.â â Joni Brosnan, highlighting the uncertainty surrounding new materials.
In general, I just think food tastes better when cooked in ceramic, stainless steel, cast iron, and chef-endorsed carbon steel pans, all of which are a better and safer investment.â â Joni Brosnan, advocating for alternative cookware materials.
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