Non-stick pans - how safe?

Since T-is the French company introduced the first pan-stick frying pan in 1956, these pots increasingly popular among American consumers. Was passed until 1961, sales of T-FAL America 100 pans a day. Today, most meals in American homes are cooked in nonstick pots and pans, which makes almost all manufacturers now cooking, cooked, because:

You can cook with a little butter or oil or not, unless they wanted to taste.

The food is easy to clean the pots,Looking like it should.

The easy-clean pans without a long soak or wash.

However, concerns have been raised about these pans release harmful chemicals in food and air.

The problem is, very high heat. A 464F non-stick pans begin to be released evaporated Teflon (polytetrafluoroetheylene) particles on the surface 680F and begins to decompose and release potentially toxic gases starting five. The good news is that in most normal cooking thisThe temperatures are not reached, with water or food in the kitchen. The food or the water cools the surface non-stick. Two exceptions, is not using nonstick pans should place under a broiler pan and Searing foods such as meat or fish blackened.

When heated blank - either intentional or not, preheat leaving cooks off on a hot burner after cooking or after all the water - all the pots heat up fast enough. In testsconducted by Environmental Watch Group, a nonprofit research, lightweight non-stick pans reach 464 F in less than two minutes on an electric stove or hot gas, while heavier pots took nearly 3 minutes. F 680 was reached in three or less than 5 minutes. And, the gases are released showed the dangerous, especially with the birds and even people who are in "polymer fever" with symptoms of common influenza.

Cooking with nonstick pans is certainly the caselong you will be careful not to overheat it. not preheat for more than a minute, do not leave unattended on the stove, or put them under the grill. Not that the reuse of a pan has been burned or otherwise damaged, as it may develop irregular heat pockets.

T-FAL, the authors of these vessels is a simple system for the cook to tell if the pot is heated adequately developed. Its Thermo Spot (TM) at the center of each pot full of turns red when the optimal cooking temperaturereached, after which it can be maintained with medium heat. These pans can be purchased.

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