In my previous column about cooking myths (microwave ovens, food-grade aluminum pots and pans and containers are safe, and cooking with Teflon nonstick pans does not “give you cancer”), a reader commented that some of the chemicals used in producing Teflon, including perfluoroalkyl substances (PFASs) are “highly persistent and degrade slowly, if at all, under environmental conditions.” Therefore, I added this information to my column. I had noted that although cooking with Teflon is safe when used as directed (not overheating the pan is critical) there are alternative nonstick cookware options that don’t contain PFAs. But just recently…
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