The chemical used to bond the non stick surface has been linked to cancer. It is reported to be safe with proper use of the cookware, but at very high temperatures, can release toxic fumes.
Not only that, there was a study done recently in which like 90%(?) of the population have been found to have the non-stick chemicals in their body and in high doses, even children.
I couldn't find the link, but the government, (maybe the FDA?) has banned the use of certain non-stick coatings for cookware by some date in the future. Right after the report & news of the future ban came out, non-stick cookware companies flooded the marketplace with insanely reduced prices on non-stick cookware, to get rid of all their overflow of stock.
So people are still unknowingly buying the non-stick cookware, thinking it's a great deal, and are inadvertently possibly killing themselves & their families, with the non-stick cookware manufacturer's help.
When the cookware is used "properly" at the right temperatures, and the right conditions, right length of time using the cookware, very little non-stick comes off. It either slowly leaches off or chips and peels right off. Mmmm, Teflon in one's food, yum! Unfortunately, in order to cook the
foods properly, or to get the right effects, like browning a chop, people
rarely adhere to "properly" using the non-stick cookware. Unfortunately the non-stick cookware manufacturers haven't been able to make a durable, SAFE coating designed for the way people actually USE the cookware. It shouldn't be the other way around.
If a person has to bend & hold one leg behind him, grab the toe, jump around on the other foot, while turning 3 times, and whistling Dixie
, in order to use the non-stick cookware and not get sick or be killed by it, perhaps that's not the best cookware. There are
better alternatives out there.
Stainless steel only requires, walk in kitchen, turn on flame, wait, add oil, wait, cook.
I even went and watched the taping a few times...what a funny coincidence!
