How To Cook Without Teflon (And Why You Should) - June 29, 2011
| - by Janelle Sorensen, Healthy Child Who doesn’t love
scrambled eggs that slide easily out of the pan leaving nothing
but a faint glimmer of grease behind? Cooks across the country
relish this moment often made possible by Teflon, the most
common non-stick surface that infallibly produces this magical
moment of culinary delight. So, why try to cook without it? Read
on to find out. What is Teflon? Teflon is a coating typically
made from polytetraflouroethylene (PTFE) and manufactured using
perfluorooctanoic acid (PFOA or C8) – both of which come from
the perfluorochemical (PFC) family. PFCs have become a
regulatory priority for scientists and EPA officials due to a
growing body of evidence showing them to be highly toxic,
extraordinarily persistent chemicals (some NEVER break down in
the environment) that pervasively contaminate human blood and
wildlife all over the globe. Although manufacturers will tell
you that Teflon pans do not release thes