an overheated Teflon-coated pan may release toxic gases. DuPont, the manufacturer of Teflon, says that its pans are safe and that their surfaces won’t decompose, possibly releasing the gas, until the pan’s temperature reaches 680 degrees. Some scientists say that an empty pan left on a burner set on high reaches 700 degrees in as little as three minutes. All pans with nonstick coatings are subject to the same problems, according to the Environmental Working Group, a nonprofit environmental research and advocacy organization.
I do not know any other way of cooking than using a non-stick Teflon wok and saucepan. I have an expensive La Gourmet stainless steel saucepan but the weight is a torture. I do not want to risk getting injured wrists or Carpal Tunnel Syndrome because cooking each meals involved washing and re-washing the pan.
I also have an aluminium wok which I use occassionally. Aluminium – research said it will cause Alzheimers disease.
Then, during one fancy shopping trip, I bought a cast iron wok thinking that I can cook like those Hongkong chefs. Goodness, that thing weighs a ton and yeap, it is hanging on the wall due to its weight. Hongkong TV cook shows have muscled arms male cooks or the silais female cooks who probably did not need to even wash a thing after the show.
So, it is back to my trusted Maxim (or some other French brand) wok or skillet for my daily cooking.
Now, this got me interested:
The Le Creuset pan and the two cast-iron pans produced amazing results. Nothing stuck, including the eggs, and it was quite easy to roll up omelets. There were almost no eggs to scrape up. I don’t recommend browning potatoes or onions with a film of oil because they won’t have much flavor, but these pans could do it.
The chicken, on the other hand, was moist and browned beautifully, a result you wouldn’t get with Teflon-coated pans.
I bet they cost a bomb and not available here. I will probably settle back to Teflon and making sure that I never leave the pan on high heat for any amount of time. There is no way I can survive without a non-stick pan because frying eggs will be a nightmare, what more fried fishes.
Quotes sourced from NYTimes.
So, are you going to banish your Teflon? And any recommendation for a good non-stick pan?