Avoiding Teflon

The June 12, 2006 issue of Time had this little one page article.

Basically, if Teflon is heated to over 600° F it releases perfluorooctanoic acid (PFOA), which causes cancer, immune system damage, and death in animals. 95% of all Americans have traces of PFOA in their blood. PFOA is also released from DuPont manufacturing plants.

With natural gas having a flame temperature of about 3000° F, it's virtually impossible to keep an entire pan surface below 600° F. Oven bakeware can be kept below the limit easily, but the manufacturing process has created PFOA, and where will it go when you throw the pan away? Teflon care calls for all cookware to immediately be thrown away once it is scratched, which would be everything that is not new.

What to do? You can use stainless steel pots and pans, enamel covered cast iron is great for low temp cooking (check out Le Creuset), and nothing beats cast iron for high temp cooking.

The key to cast iron is proper seasoning and care. Once well seasoned, the stuff practically as non-stick as Teflon.

1) Wash the new iron cookware in hot water with a strong soap solution. It is usually shipped with a wax covering.

2) Place in a 400° F oven for 1 to 2 hours. It will stink. Let cool and wash again.

3) Pour a small amount of oil into the cookware and rub it all around, inside and outside. For best results use lard. If using vegetable oil, use olive oil. For gods sake DO NOT use shortening or anything else with trans fats.

4) Place in a 300° F oven for 2 hours. Remove and let cool. Clean with hot water and a gentle scrub pad only. NO soap.

5) Repeat 2 more times.

6) Lightly cover with oil. Your pot/pan is ready for use.

Stuff will still stick, but don't get alarmed when your pan looks like this.

The cast iron will not have a good patina yet. That will develop over time. The key is not damaging the patina you do have. Only wash with hot water. Scrub stuck bits off, but do not be too aggressive. If they refuse to come off, let them be. Eventually they will wear off. Be sure to oil after each use.

One hint: Clean cast iron after cooking while it is still hot. Everything comes off much easier.

I cannot emphasize more how much better lard works. You only need enough to lubricate the pan, so don't worry about your heart. Hydrogenated fat and high fructose corn syrup will kill you first anyway.