Non-Stick Pans: Could They Be Toxic To You? | Talking Point | Full Episode

The debate over how safe your non-stick frying pan really is, has been ongoing for decades. What’s contentious? A chemical in the non-stick coating which provides the pan its non-stick properties. Most manufacturers have since made the shift to a different type of chemical, but this too has been in the news of late. What are the potential health risks when it comes to your non-stick frying pan? And should you really be using them?
0:00 Introduction
0:54 Why we love our non-stick pans
2:15 How safe are Teflon pans?
7:08 Dangers of 'forever chemicals'
11:50 Who should be worried about 'forever chemicals'?
14:51 Can stainless steel replace Teflon pans?
19:58 Alternatives to non-stick Teflon pans
About the show:
Talking Point investigates a current issue or event, offering different perspectives to local stories and revealing how it all affects you.
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[@ambition112]

2:15: 🍳 Non-stick pans are popular due to their convenience, but concerns have been raised about the safety of the coating material. 5:12: 🍳 Forever chemicals in non-stick cookware can seep into food at high temperatures, posing health risks. 10:32: ⚠ Forever chemicals, found in non-stick frying pans, can accumulate in our bloodstream and cause organ damage and fertility issues. 15:01: 🍳 The video explores cooking with stainless steel pans and provides tips for achieving better results. 19:41: 🍳 Stainless steel pans are easy to clean and versatile, while non-stick pans are not suitable for heavy usage in professional kitchens. 22:55: 🎵 Foreign music played at 22:55. Recap by Tammy AI

[@Lu5ck]

I think is also important to note that if you use metal cooking utensils, you can also scratch the non-stick pan while cooking.

[@cant461]

control temperature as well

[@joetkeshub]

but stainless steel is way more health-friendly than forever chemicals.

[@hannesRSA]

Non-stick hasn't been invented. It should be called disposable stick-resistant cookware.

[@coffeetimewithchloe]

I always wanted to find out the answer for this. Thanks CNA for doing the video. Great content and good host! Thank you!

[@shwetanath8156]

Very informative and well researched! Thank you!

[@FdPros]

whats up with these bots commenting about pap. this is a video about non stick pans smh

[@MrBoliao98]

@martinbrock713 @martinlee

[@octville]

They are bored, not bots

[@alantan9863]

Maybe pap offend a powerful country. That's why they got criticized.

[@peppergirlrocks]

They have issues with PAP that they drag that baggage eeeeeverywhere.

[@peppergirlrocks]

​@@alantan9863and they decided to take it out on a video about non-stick pans...right...

[@user-ye8dv4rs5w]

Thank you for this episode! I stopped using non stick pans many years ago and tried to convince my friends, but all of them don’t buy my ideas. I use cast iron, it’s a little troublesome but I have a peace of mind when cooking for my family.

[@virtualworldofcraps2237]

Me too.. Just recently removed all these teflons out of cabinet. I definitely feel bad since they were pricey but I cant to a price to my loved ones' health.

[@mikethebloodthirsty]

Same here, been about 10 years for me. Nope, none of my friends listen either. You just have to try and do the best you can, and then just forget about it.

[@llljjjyyyy]

They miss an important point which is how does it gets absorbed into our body. Generally the chemical is non-reactive thus this will not be absorbed by human body even if consumed and it will be passed out. This chemicals will need to get absorbed and react with our human tissues to harm our body which is not

[@lingth]

Leidenfrost effect - its when the air on the surface of the Hot Pan, acts like a layer and the "droplets of water" hover above the heated air. when the pan is not hot enough, the water droplets stick to the pan and "boils" and evaporate. So Stainless Pans need to be heated to a certain temp before adding oil and using..

[@TomNook.]

what temp is that?

[@benwilton5307]

@@TomNook. 193 °C (379 °F)

[@lingth]

@@TomNook. according to a online search i got various answers, " the minimum temperature for stability is ≈ 140°C", i guess using an infra thermometer to check the pan's temp can be 1 way. some say temp is at 140, some say 200.

[@cheap_zynga_poker_chips_pm_me]

good knowledge . thanks

[@LonganLee]

A breath of fresh air. Good channel👍

[@chickensandwich3398]

Never been to Singapore but Im really enjoying your news specials whether theyre relevant to me or not. Very interesting microscope on another culture.

[@lendleasereit6797]

DAMMM GOOD AND USEFUL TOPICS!!!!!! THANK YOU CNAAAAA. PLEASE KEEP THESE COMING>> I SUPPORT!!! thank you again

[@albertranara3996]

As always! Very good content and well presented. Well done CNA 👏👏👏

[@prakash86anish]

Amazing content, well researched, covered all the points and shared the alternatives (with their pros & cons) in under 23min. Simply brilliant.

[@MasterofPlay7]

can you summarize it for me?

[@millaklein2822]

No, this content is not well researched at all. At 2:50 she said that a chemical gas subjected to pressure and changes in temperature somehow produced Teflon. This is a WRONG statement, since Teflon is a brand name, not a name for substance or material. You can read about it on Google.

[@chaihoonlim9875]

Diana, really appreciate for making this meaningful and convincing episode for toggle uses for Teflon utensils. The part really moves me was the chef not even felt Teflon cookware is not their primary choices. The whole video conveys a holistic info. eg the alternatives cookware as well cleaning part's tip for standard steel pans.

[@egmilkshake5310]

always love CNA insider's content!

[@Nnyleenoh]

This is very informative. I have avoided non-stick recently due to health risks. @19:06 - is it safe also to use rubber scrapers or silicone spatulas in high heat? Honestly, I prefer wood but I read that we also have to be careful with the type of wood we use for food. There are certain wood oils that are toxic to our body. I hope you cover this subject next time. 😊

[@abcxyz7529]

I switched all my cookware to 18/10 stainless steel (pots and pans), cast iron (skillet), and carbon steel (wok) a few years ago. I realised that, while there are a lot ways you can prevent scratching of the Teflon surface, it's just a matter of reduction, not prevention. It's unconscionable to continue usage of these pans that leaches plastics into the environment. A portion of the ceramic and granite cookware are also coated with PTFE, while pretending they're not.

[@fearless6947]

stainless steal food cooking taste better as well

[@anydaynow01]

Also the the toxic waste from the factories that make them finds its way to the environment, I use cast iron pans most of the time, and a carbon steel wok like you, my other soup pots are stainless steel. I even have a few cast iron pans from my mother, it is nice to not support more toxic chemicals in my home and environment.

[@SgtHodl]

Well done

[@songsongsingasong]

Nice tip at 17:00!

[@mastersingleton]

Thank you CNA for conducting an impartial investigation into how safe non-stick pans made in the 2020's are.

[@rnicholson6579]

I use stainless steel. It takes me a bit longer to clean, but I have found that if you coat them w/a good cooking oil, don't burn your food & wash them immediately they really are not a problem. Stopped using teflon years ago.

[@CalvinK-the_old_fogey]

Another great documentary from CNA. Also now I know I’m better at sunny side ups than Diana Ser. 😂

[@oilwings]

Great Video! I just stick to stainless steel and carbon steel. Cleanup is really easy for both.

[@mylittlebrother3318]

There are so many other cookware to replace Teflon. Just change your cookware to enameled cast iron and ceramic cookware which will still produce similar non stick effect and is healthy cooking too. Other cookware like stainless steel, cast iron, claypot and glass cookware like Pyrex, Corningware, Visions are also non toxic. Many will focus on cookware but overlooked the material use for spatula. Please avoid Nylon material spatula for your cookware and to use reputable company for wooden spatula instead.

[@licia8534]

What is wrong with Nylon spatula? How about silicone spatula?

[@martinsnow6641]

@@licia8534 plastics leaches off hormone provoking chemicals when heated and in contact with your food for a longer time. That's why you want to avoid those. Wood and steel is the only safe options to go with. Don't go with low cost items since the finish on the wood needs to be safe for eating, and you don't want your steel to be contaminated with nickel or lead.

[@shooyooyoon9007]

yes. a little bit disappointed because this video didn't mention ceramic cookware

[@jennywu73]

When using Teflon or any non-stick pan, make sure you used wooden or silicon spatula. Once you scratched the surface, the chemicals are released. And it would be toxic.

[@cww4437]

I will try my best to avoid those hawkers and restaurants using non stick appliances. Saw some using the pan even thou it was full of scatches. They are using it out of convenience with no regards for their customers health.

[@_LYH_]

This is why tzechar restaurants never use teflon coated cooking utensils because of the high BTU burners... carbon steel is the way to go.

[@tdgdbs1]

Carbon steel gets my vote; they are quite pricey though, but you will likely only need to buy once in your lifetime.

[@violetviolet888]

*What is a ceramic coating, is it somehow related to ceramic?* No. "Ceramic” coating is actually made from multiple layers of silica (Silicium-dioxide) through gel-sol spin coating technology.This technique applies silica gel solution to a metal base in a very thin layer followed by drying the cookware in special conditions, through which the high-density silica coating is formed. Manufacturers apply two to three layers of coating. This gives the cookware a better resistance to scratches and high temperatures. This material is not related to real ceramic which is produced from clay. *The label ceramic is used to attract consumers* They also are built to not last beyond five to seven years so you have to buy another one. Save your money and your health. Learn to use cast ion, carbon steel and stainless steel. It's all you will ever need.

[@nicst3373]

Good job Diana Ser

[@vister6757]

There's no need to scrub the stainless steel pan. Just add some water heat it up. The boiling water will loosen the sticky bits slowly then just use spatula to aid removing the sticky bits. Then pour the hot water away and wash with a sponge as usual. It's easier than scrubbing and doesn't scratched the steel.

[@kealee6350]

I think the best is cast iron wok or pan. You need to season it and it is non stick too.

[@maricelagustin8458]

very informative content especially for moms like me.

[@Phlegethon]

lol once the pan has a scratch you purchase a new one…. Why not just you know, not buy one in the first place

[@secretagent07]

This is seriously good quality journalism!

[@paulinetanhm]

What about baking/grease proof paper?

[@beethao9380]

Traditional pans are meant to used by higher level skilled cooks. You have to oil your pan like a wok before using it. You coat the pan and pour the excess back into the container. People have been tricked to reduce oil usage on traditional pans so that more sales go into coated pans.

[@Missy_Ai]

I use stainless steel, cast iron and maifan stone. Even my rice cooker inner pot also stainless steel

[@millionaire3093]

What about hard anodised cooking ware? Are they safe?

[@princevaliant]

They should add the korean stone coated pans thingy now quite common, The black pan with spotty white bits in it.

[@leewai]

Finally a video showcasing non-stick pan. Though the prof said it is "unlikely" to leach out in normal cooking...but do you need to risk yourself?

[@zoickn]

Cooking oil must be very expensive in Singapore.

[@DGT86]

Properly heated stainless steel pans demonstrate the Leidenfrost effect when food with moisture hits it, leading to the non-stickiness. I don't think the metal pores close up at 230°C.....

[@stargazeronesixseven]

🙏 Always thought my free stainless steel half-pot which came together with the convection cooker is cheap looking & yes , it sticked on most foods! But now after knowing how to use it properly & knowing it doesn't contain health risk chemicals , will take good care & treasure my stainless pots & pans more! 🙏

[@slamdunkjun]

🎯 Key Takeaways for quick navigation: 02:06 🍳 *Non-stick pans, particularly those coated with PTFE (Teflon), are popular due to their convenience, requiring less oil, and preventing food from sticking.* 03:27 🧪 *PFOA, a chemical used in the manufacture of Teflon, was linked to health issues, leading to its phase-out by major manufacturers after 2014.* 05:38 🍲 *Forever chemicals can potentially seep into food at high temperatures, although typical cooking temperatures are usually below the threshold.* 06:19 🍽️ *Deep scratches in non-stick pans can increase the release of forever chemicals into food, so it's essential to avoid such damage.* 08:37 💧 *Forever chemicals (PFAS) are widespread in various products, including food packaging, and can lead to health problems when ingested or absorbed.* 09:59 🍔 *Exposure to forever chemicals from food packaging depends on leakage into the food, while skin contact is a concern for items worn, like raincoats.* 11:01 🏭 *Forever chemicals accumulate in the body over time, and even low levels of exposure can lead to health issues, including cancer.* 12:28 🤰 *Women with higher levels of forever chemicals in their bloodstream had reduced fertility and live birth rates, emphasizing the importance of minimizing exposure.* 14:16 🍳 *To reduce exposure to forever chemicals, focus on eliminating grease-proof food packaging and non-stick cookware, such as non-stick frying pans.* 16:50 🍳 *Properly heating up a stainless steel pan and using oil can make cooking with stainless steel easier and prevent food from sticking.* 19:43 🔪 *Stainless steel pans are durable and easier to clean compared to non-stick pans, making them a versatile option for cooking.* Made with HARPA AI

[@SamStab007]

Is marble non stick better than teflon?

[@mrashid3643]

The irony is that using non-stick cookware could result in more oil usage resulting in heart diseases. So if cancer does not get you heart disease will. Reality is we are living in a very toxic environment and one thing or another is bound to be the cause of some illness or another. We may evolve to adapt but lifestyle choices will eventually kill us all. If all fails old age will do us in.

[@FatDough]

Professional kitchens are using "Made In" brand. Get one. It will change your eggs cooking game. Use a silicone spatula and not a wooden one. Hope that helps.

[@BeyondDiscoveries]

Wishing everyone watching this a nice day, and may everything work out in your favor🎉

[@CarlosVixil]

I was begging he wouldn't say "the stainless steel has pores". What a tragedy...

[@everlight1]

I'm pretty sure the cooking temperatures talked about in this video are Celsius temps. So 250 degrees Celsius is about 480 degrees Fahrenheit.

[@tuapuikia]

Tip: To get perfect fried eggs, heat up enough cooking oil in a stainless steel or carbon steel pan. 😊😊😊

[@bowlampar]

Stick pan is not that hard to clean if you know the proper way to do it. The immediate benefit you get from this type of cookware is no worry on leaking chemical into your food while you eat.🤫

[@stargazeronesixseven]

🙏 Wow! Not all Non-Stick Pans are the same! Maybe using Old Fashion Stainless Steel Pans & cook with natural butter is still safer! Thank You So Much Diana Ser & the CNA Team for this insightful mini social-health tutorial! 🙏🌷🌿🌎💜🕊🇸🇬

[@kaimengquek1952]

Singapore is finally talking about teflon????????? Nice..we finally caught up after so long.

[@spriinngflowerrs]

Can we have another documentary on the analysis of PFOA-free pans ?

[@shannona6989]

So... how do they get the surface to stick to the pan then...?

[@Sykesx]

Does anyone know what foundation the woman in black was using?

[@suhaimielibra478]

its better using metal cookware like in the past , or using clay cookware heavy but more safe

[@tysloo81]

How is Teflon dangerous, it calls forever chemical because it is so stable, so it doesn't reaction most of the thing, even highly reactive acid don't reacted to it, so how it is dangerous? How a non-reactive chemical toxic? All I know is when it is dangerous when heated over 260 Celsius, it will release toxic gas over 260 Celsius

[@yan870126]

17:51 hot enough? That's the Leidenfrost effect la

[@wjlim7498]

Invest in cast iron pans and say goodbye to telflon. Get the best sear on meats and non stick with proper technique. Also can use metal utensils on cast iron without a care in the world.

[@jliaw12]

Coffee Break newsletter brought me here 🙃

[@metalextras]

The good old steel or iron is way safer and don't forget those water pipes or faucet and valve's internal bores are prolly coated too...

[@Markry-if9ex]

non stick pans are highly toxic, same for aluminum, i only use stainless steel or cast iron

[@hayhay_to333]

if you want to fry eggs in stainless steel pan, you have to wait until the pan gets hot enough so egg doesn't stick to it.

[@carlyndolphin]

Hot oil is also bad for us, which is why I poach or scramble them

[@benzpinto]

im gonna go out and buy a stainless steel pan!

[@sparkwanderfulspark]

I cook with cast iron pan

[@flying-ship]

If you want non-stick, carbon steel is the way to go. It's non-toxic, easy to maintain and almost indestructible (only way to destroy it is to leave it wet and allowed to go rusty). It would last a lifetime. It can increse your iron intake too.

[@114e3]

agree. but dont use it for cooking vinegar pork etc. use glass or ceramics

[@nicholas866]

so are ceramic nonstick pans safe?

[@jiahaotan696]

They'll get scratched up and food will stick in the same amount of time... and they're more expensive. Not sure how safe they are

[@songwaikit8718]

That's my professor in nus. Woah he's in tv now

[@iskapalya]

Yup spread awareness to reduce exposure.. i still see a lot using teflon pans; should be banned in the market

[@user-pr3fo6gq2c]

Wonder why is this episode not considered "disinformation" by the Teflon manufacturers ? But that's exactly the case with vaccine and drug manufacturers.

[@Mari_Selalu_Berbuat_Kebaikan]

Let's always do alot of good 🌈

[@waiz3889]

I've always wondered about this too. But the big question in my mind; until now there is no solid evidence confirms that the material used in such products are harmful to human health. As if all this is just a theory. Until now there is still no clear answer to this question. Sceptical.

[@gdew9643]

17:50 seem like stainless steel needs a lot more oil

[@vister6757]

Just need to understand the oil temp before frying.

[@GHAWBBA]

I LOVE CNA DOCUMENTARIES THEY'RE ALWAYS ON FLEEK

[@vincentchanbiz]

here to see my prof

[@enrico6922]

You forget about stone coating pan.

[@JohnRichards-ju6du]

Very well done. Especially liked your SUNNY SIDE UP EGGS. BUT DISAPPOINTED. At the end, when you learn how to make the SS Pans non stick, it would have been GREAT FOR YOU TO COME BACK AND COOK MORE EGGS SUNNY SIDE UP. And show the difference.

[@ivanteo1973]

iron is the best and easiest to use. that's what the chinese restaurant is using for more than 2000 years. many people do not know how to use iron pan. its needs to be preheated before applying cold oil, then its non stick.

[@xfool]

carbon steel have good non stick ability with enough oil to coat the surface and easier to clean than stainless steel, just dun cook acidic stuffs with it

[@_LYH_]

Yes. The layers of patina accumulated through multiple stir fries forms a natural nonstick surface. Which is why in the olden days it is not recommended to wash with detergent after every use.

[@journofay]

Pass it on please. "Day you're doing a great job."

[@francofiles7553]

how about aluminium

[@gijose83]

wok has left the conversation

[@jaydev8148]

I use carote granite pane

[@princevaliant]

I hate scrubbing!

[@vister6757]

You can clean without scrubbing.

[@Alan-Aus]

your comparison of stainless steel fry pan cooking is inconsistent, frying an egg vs fish fillets - it should be tested eggs vs eggs

[@dolan-duk]

Using a Ninja Foodi pan. Non-stick and oven safe, it's bloody awesome! Just use a little bit of cooking spray and it's slippery as heck.

[@sarahlee104]

very informative.. although there is risk of the forever chemicals, i will still use a non stick pan simply because it's easier to fry eggs in it.

[@ahenoxy]

Anthony Yeoh is kinda charming

[@PirateKing1256]

no wonder cancer rate high rocketed in modern world. so many things nowadays

[@TheFman2010]

PFOA is now everywhere in the environment. Not using Teflon pans is unlikely to protect you from PFOA.

[@deepasampathkumar]

We use floss with teflon. Help😢😢😢

[@nissan300zxtt9]

I know if you own birds your not supposed to use teflon non stick pans as the fumes are toxic to them , so i would guess its harmful to us too .

[@rhezaif]

why people fucked up when using stainless steel pan and stick? because they heat is not high enough and they didnt put enough oil to the pan

[@haseo52000]

Uncle Roger : WOK HEY! FUIYOH!

[@Daniel-or6qp]

It's called forever chemicals for a reason it stays in the system forever. To avoid PTFE avoid non stick cookware and non stick food wrapping, Diana forgot make up and foundation. Au natural 😂

[@milanafedelia9794]

10 eggs for experiment in this economy XD hope it's not wasted

[@lingth]

the problem is even if you quit ALL Non stick cookware in YOUR Kitchen, when you dine outside, how are you going to ask, Excuse me do you all use non stick pans to cook my food? like fry the egg? Even if a high class resturant can answer you, No we dun do that. What about the average hawker center or food court food, Surely they use a lot of non stick items, pan or pots in their cooking, and they also Cook MANY MANY times in a day, more than you do, so the wear and tear on the pans will be much faster. so i think avoiding such pans in not the issue, unless you quit eating outside, only cook ur own food, and use ur own cookware. There is also dangers when ppl "Da Pao" Hot foods in those Styrofoam boxes, or paper containers COATED with a wax layer inside, which i am sure contains harmful chemicals also So tell yourself not to use non stick is just like an ostrich "putting its head in the sand" and thinking it hide from the enemies already, there are so much more "dangers" to your health in the Air you breath, the surface you touch and even on your hands right now.

[@abcxyz7529]

Email your MP and ask them to ban plastic and styrofoam packaging lor. Your logic is like, I can't poop everything out at once so I'll hold it in forever. Environmental policies are never instant gratification, it's more like untreated constipation.

[@lingth]

@@abcxyz7529 nah, i am probably a dead man by the time the Earth is unlivable. the speed which man pollute it is far superior to the amt of straws and plastic bags we save by banning... Singapore is just a speck.. its like how many waste is generated in lets say Johor or Jakarta in comparison to the whole of Singapore, and we are happy to reduce the waste by 0.01%, the amt of caborn released into the air from Forest fires and cars around us, drawf all the steps we take to "go green" its just fooling ourselves we are doing our part for the Planet Earth.

[@SpecJack15]

Hawkers and most food court cools don't use such non-stick cookware because they are not strong or durable pans, as the chef mentioned you cannot really cook much types of food using only non-stick pan. So most of them will be using either carbon steel or stainless steel pans for heavy-duty cooking/frying in hawker centres and food court. Which hawker will be dumb enough to pay for a more expensive cookware that cannot last a year of cooking compared to a less expensive, more durable carbon or stainless steel cookware? Nobody will use such fragile and unsafe cookware if they're serious about their F&B business.

[@flying-ship]

Generally, professional kitchens don't and never have used teflon pans, even the cheap & cheerful types, for a simple reason - they don't last. Restaurant kitchens need cookware that can endure heavy use. Most would use carbon steel or stainless rather than something that needs to be replaced every few months.

[@lingth]

@@flying-ship yes as i said, professional kitchens.. the kind that you pay to sit down, have a server and pay service fee etc.. but the food stalls along the streets or food courts, i am not sure, they aint considered professional chefs i feel..

[@effurfeelings]

I listened to this while cooking on a non-stick 😮