My bro put a teflon or plastic spatula in the top rack of a load of dishes in the dishwasher. Well, during the rinse sequence the spatula apparently fell into the very bottom. When the heated dry sequence initiated, the heating pad was in contact with the spatula and melted it. When my brother opened the dishwasher he was bombarded by stinky chemical smelling steam – fumes. Now (a few hours later) he has a chemical taste in his mouth and nausea – and exhaustion. He’s feeling a little better and drove over here – but does this thing happen often and could it ever be life-threatening or carry serious health implications??
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I bought a Caphalon non-stick skillet at an outlet store location several months ago, and I have really become rather fond of it. Granted, it took me a bit of time to get used to cooking with it [in truth, I still haven't completely mastered it]. I have had it about 6 months and the cooking surface has developed a couple of scratches and dings despite my best efforts and not owning / using any kitchen utensils made of wood or metal.
1) is the technology improved so that the pan can still be used even though the surface of the pan has been breached? (Remember Teflon coated pans had to be tossed because they leached chemicals into the food from any scratches breaking the surface)
2) is there a better cookware for non-stick cooking?
Much as I love frying in a bit of butter in my old iron skillet, I have gone non-stick due to health issues. Any help would be greatly appreciated!
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We have a new website we are putting up at www.Mencook2.com. It launches Sept. 1. The reason I am saying this is that we are selling extremely high quality cookware but are interested in finding out what people prefer. Personally I think copper looks great and heats great but is not as good (health reasons) as something like tri ply material. I do not like Teflon and only think aluminum is good in the middle (tri ply). Is my view warped or realistic?
Any comments would help immensely.
Thanks so much ahead of time for all responses.
The site again is www.mencook2.com. We have some products listed. The cookware sets is what I am interested in. Specifically the Gourmet Standard cookware.
Hey men cook too, but I want all opinions!
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I would like to buy the most quality and HEALTHIEST pots, pans & bakeware (price is not an issue.) I have heard that some deteriorate as you cook with time and can cause health hazzards (cancer)…such as non-stick brands (Teflon) or even aluminum. Can you recommend what type of material (examples: stainless steel, copper, cast iron, etc.) is the best for your health to cook with and maybe even some brand names??? I greatly appreciate it!
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Ive heard aluminum is bad that teflon causes cancer so whats the best?
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I want to avoid the risk that Telfon poses to human health, so I refuse to use nonstick pans for my cooking. However, my stainless steel pans don’t work so well when I make things like eggs and pancakes. I usually end up with a sticky mess, even if I add a lot of oil/butter. Any types of cookware you recommend?
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What are some besides the following: MICROWAVE OVENS (they denature many essential proteins in food making them virtually indigestible. Microwaves linked to causing infertility in men. COOKWARE; copper, stainless steel, & aluminum,& Teflon are poisonous over a period of time due to toxic levfels of metals (i.e. chromium & nickel) they produce. CANNED FOOD: Lining of the interior of cans use the substance Bisphenol A. This contributes to prostate & breast cancel, cystic ovaries & endometriosis. Anybody have anything else that’s bad for your health that’s used in or for the kitchen dealing with food or ? Now that you know the above, “What are you prepared to do?”
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Since the EPA has asked Dupont to halt using PFOA (perfluorooctanoic acid) which is being found in the bloodstream of many people AND which poses a potential health risk, what are some alternatives to a teflon coating, especially when frying meat?
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I look for on the pan or packaging regarding the teflon health hazards?
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If metal, what types of metal? What are the health risks associated with these choices? What utensils should be used with them? Any options I haven’t mentioned?
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