We’ve attached a few references about Teflon-coated cookware. There is a growing body of knowledge available proving Teflon’s toxicity. We don’t therefore recommend using cookware like this. Our personal choice is non-coated stainless steel cookware. It’s durable, easy to clean, and doesn’t leech/outgas coating material like non-stick.
We do not use aluminum cookware either because of the potential link between aluminum and Alzheimer’s disease. I’ve marinated chicken using onions and lemon, and then covered the marinating pan with aluminum foil, only to discover that the foil disintegrated all over the meat! What a surprise! Evidently the lemon/foil contact created a simple battery – i.e. created some sort of current/electron flow that broke down the foil. If it’s that easy to dissolve aluminum foil, what’s to stop the cookware from doing the same under the similar conditions? Nothing.
- Dupont Study Finds Link Between Teflon…
- Expert Testimony to US Toxics Registry…
- EWG’s archive on Teflon Toxicity
- EWG’s Health Topics: Teflon & Scotchgard
- EWG’s Chemical Industry Archives
- Enviro-Blog: Skip the Nonstick
- EWG’s Perfluorochemical Dictionary