PurnaBramha

08/08/2026

09/06/2026

*Why it is important to avoid nonstick cookware* 🍳

- *🔥 Coating breaks down*: PTFE/Teflon starts degrading >260°C / 500°F. Overheated pans can release fumes.
- *🛠️ Scratches = risk*: Metal spoons, scrubbers chip the coating. Those flakes can mix into food
- *⏳ Short lifespan*: Even good nonstick wears out in 2-5 years → needs replacing. Cast iron lasts 50+ years
- *🚫 High-heat cooking*: You can’t sear steak or do stir-fry on full blast. Nonstick = low to medium heat only
- *🧪 “Forever chemicals”*: PFOA was used in old nonstick. Most brands are PFOA-free now, but PFAS coatings still get debated

*Modern PFOA-free nonstick is safe* If you use wood/silicone tools + low/medium heat. The risk is mainly from overheating + damaged pans.

*Safer swap options*: Cast iron, stainless steel, ceramic-coated, carbon steel. They handle high heat + last longer