Gabe Mirkin, M.D.
PFOA (perfluorooctanoic acid, a suspected carcinogen)
is used to manufacture Teflon, but there is none present in the
finished products. While the US Environmental Protection
Agency (EPA) is rightfully concerned about PFOA in the
environment, you can continue to use your Teflon-lined pans without fear.
However, non-stick pans may release other toxic
particles if they are used at very high heats, so they are not
appropriate for deep-fat frying, broiling, grilling or similar high-
temperature cooking methods. I recommend avoiding this type
of cooking anyway, because high heat and browning can form
carcinogens in foods regardless of the type of cookware you use.
Diana’s recipes are almost all prepared in ordinary cooking pots
or bowls, and do not require browning, so you don’t need to
worry about foods sticking to your pots.
May 1, 2006