Hidden Dangers in Restaurants | Teflon Pan Saftey

Most restaurants have a saute station. Most of these saute station have teflon pans. Teflon has had had many associated toxic risks. Even aluminum has been linked as well. Especially when you cook acidic items like tomato sauce in them. In fact if you were to wrap lasagna in foil the foil would start to "melt" away in the food. Our top choice is stainless steel cookware.
Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
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Category:

Education

Tags:

• teflon
• stainlesssteel
• cookware
• fooddangers
• foodsaftey

[GhostPirate6]

@AromaThyme, so how do you feel about NSF certified nonstick cookware? And those nonstick pans that you've demonstrated, what kind of PTFE coating is used? Because "teflon" is the lowest and least durable coating made by DuPont. Have you tried using pans with DuPont Autograph nonstick, QuanTanium and Eterna? Or Technique cookware from the home shopping network QVC?

[craftsmank]

2 of those gases are in the chemical weapons convention section 2.

another little thing about these non stick cook pans is how expensive they are - cheaper to buy than ordinary cook ware, but if you have to throw them out after a few years the cost compared to stainless or iron is a good deal more.

the coating chemical mentioned is in fireworks - those 2 gases mentioned are lethal to birds in very small doses, werent there some problems with birds at christmas and the new year?

[JoeHell67]

Hi,

another good and important topic!

i use pans and pots made from 18/10 Stainless steel or enamel

i have two cast iron steel pans and one nonstick pan that i use only for omelettes.

Maybe i should get rid of that.......

btw here in Germany it's hard to find any cookware without nonstick coating!

Joe from Germany

[WhiteTiger333]

I remember these from the '70s.  Even then the warnings were out. That's why I stayed away from them. I have a beloved 10" Mauviel copper saute pan. I'ts more than triple what I paid for it, now! And I use my La Chamba clay cookware a lot. No teflon, no aluminum. But, yes, to buy enough quality cookware for a restaurant would be a whopping investment!

[gambamama]

Thank you so much for posting this. I've been telling people this for years but they just smile, nod and move on. We love you too, man!