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

[@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

[@Shaney_Lee]

Thank you ❤

[@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.

[@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.

[@Deb-d6s]

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

[@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...

[@coffeetimewithchloe]

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

[@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.

[@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. 😊

[@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

[@mikeblack9135]

Enameled cast iron is great, but it isn't non-stick.

[@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.

[@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.

[@Press2GetTheCookie]

But the whole point of using non stick is to use less oil or no oil at all. For me at least. Will never go back to stick pan

[@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.

[@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

[@songsongsingasong]

Nice tip at 17:00!

[@shwetanath8156]

Very informative and well researched! Thank you!

[@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.

[@_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.

[@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.

[@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.

[@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.

[@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

[@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.

[@oilwings]

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

[@LonganLee]

A breath of fresh air. Good channel👍

[@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.

[@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.

[@Press2GetTheCookie]

I’ve always had non stick and never use any oil at all. If using a stick one I’d have to use oil so your comment doesn’t really make sense

[@mrashid3643]

@@Press2GetTheCookie I cant help you if your comprehension is poor.

[@kealee6350]

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

[@mastersingleton]

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

[@albertranara3996]

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

[@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! 🙏

[@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.....

[@princevaliant]

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

[@tuapuikia]

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

[@paulinetanhm]

What about baking/grease proof paper?

[@Missy_Ai]

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

[@CalvinK-the_old_fogey]

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

[@janeloh6064]

Indeed informative and I'm feeling clever now 😄😄

[@gdew9643]

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

[@vister6757]

Just need to understand the oil temp before frying.

[@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.

[@Iendleasereit]

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

[@CarlosVixil]

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

[@SgtHodl]

Well done

[@secretagent07]

This is seriously good quality journalism!

[@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.🤫

[@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.

[@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.

[@kaimengquek1952]

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

[@nicst3373]

Good job Diana Ser

[@UmukoroJoy-b4x]

i use ucc life pot n is this bad. can i stil use it

[@UmukoroJoy-b4x]

pls i need answer

[@bmns-]

i use sand paper to wash/clean off stains that donnt come off from stainless steel pans....

[@blackops6gamer]

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

[@zoickn]

Cooking oil must be very expensive in Singapore.

[@shannona6989]

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

[@趙子龍-u9j]

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

[@spriinngflowerrs]

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

[@millionaire3093]

What about hard anodised cooking ware? Are they safe?

[@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! 🙏🌷🌿🌎💜🕊🇸🇬

[@Sykesx]

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

[@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

[@yan870126]

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

[@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

[@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..

[@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...

[@benzpinto]

im gonna go out and buy a stainless steel pan!

[@GHAWBBA]

I LOVE CNA DOCUMENTARIES THEY'RE ALWAYS ON FLEEK

[@egmilkshake5310]

always love CNA insider's content!

[@maricelagustin8458]

very informative content especially for moms like me.

[@deepasampathkumar]

We use floss with teflon. Help😢😢😢

[@AliexpressCetnik]

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

[@Press2GetTheCookie]

They’re not toxic. The way ppl use it is what makes it potentially toxic

[@jliaw12]

Coffee Break newsletter brought me here 🙃

[@SamStab007]

Is marble non stick better than teflon?

[@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

[@haseo52000]

Uncle Roger : WOK HEY! FUIYOH!

[@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?

[@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.

[@gijose83]

wok has left the conversation

[@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.

[@Drinkyoghurt]

I don't get this myth about non-stick pans being the best for eggs. I've made countless eggs in my carbon steel pan, and sometimes in my stainless steel as well and none of them stuck. They even get a much nicer crust/crispness to them which you can't get with non-stick. The only thing I use non-stick for is rice, and that's in my rice cooker which is a ceramic non-stick.

[@millaklein2822]

This content is not well researched in some parts. 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.

[@suhaimielibra478]

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

[@journofay]

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

[@TheFman2010]

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

[@tangohotellima1895]

Teflon is safe and effective. Like the other thing...😉

[@iskapalya]

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

[@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

[@Press2GetTheCookie]

If you take care it won’t scratch, simple. Never use metal, never deep fry, never put cold water when it’s still hot, let it cool on its own first and wash carefully. I have one for like two years and not a single scratch. Use it quite regularly. Love it

[@TheKoeko]

Why now? Someone would have known this risk from the beginning, right? Or is this risk relatively low? If yes, why need to reveal the risk?

[@princevaliant]

I hate scrubbing!

[@vister6757]

You can clean without scrubbing.

[@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

[@jaydev8148]

I use carote granite pane

[@astmsia1211]

carbon steel wok and pan 90%, non stick 10%

[@enrico6922]

You forget about stone coating pan.

[@DeLeLeLeLeWoop]

Solution: learn how to use stainless steel or cast iron properly or get a hybrid like hexclad

[@mickzammit6794]

Of course they're toxic. Especially if the Teflon starts to peel. But don't worry too much as most of the food you eat is also harmful to your long term health.

[@Empress3540]

What about air fryers?

[@beataplaya]

There was an episode about air fryers done by the lady with curly hair. I can't remember her name.

[@Sykesx]

They said it’s healthier to use an air fryer than to deep fry 😅

[@simplyme3306]

Ermmm do you bring your air fryer to the stove to cook food?

[@danzaokid]

A traditional wok is carbon steel and can last a lifetime. Cast iron woks are available in different thicknesses but the thinner ones can crack or fracture. Lodge makes a 6.25", 9", 12.5", and 14" heavyweight cast iron wok that has a flat base for induction burners. Hint - be sure to find a wok spatula that matches the exact curvature of your wok.

[@joshualee8151]

i have lodge cast irons n i still use them not with induction stoves... higher chance u crack ur stove then using a propane camping stove outside...

[@francofiles7553]

how about aluminium

[@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.

[@PirateKing1256]

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

[@wlsn77]

It's okay as long as you don't cook at high temperatures... Me always burning my food 😳

[@joshualee8151]

in the comments n the show is.... all u can do is proper care of whatever pan u shall choose... if its scratched then dump it? if u dont its ur own fault... theres no wrong or right with any pan... ceppt maybe cast iron... but thats for cooking on a higher heat... but even then if u dont season the pan right my as well throw it away... as i said.... PROPER CARE! dont use a stainless steel pan when ur trying to sear a steak when ur just trying to make a spaghetti sauce...