Say hello to great biceps…and a healthier kitchen

I know, I know, you LOVE your handy teflon coated non-stick pan. It makes the “over easy eggs” in the morning, well…so easy!   But  that quick flip comes at a potentially high toxic cost.  According to a report by the Environmental Working Group, “In two to five minutes on a conventional stove top, cookware coated with Teflon and other non-stick surfaces can exceed temperatures at which the coating breaks apart and emits toxic particles and gases…at least six toxic gases, including two carcinogens, two global pollutants, and MFA, a chemical lethal to humans at low doses.”

I say, no thank you!  I prefer my eggs with a little salt and peppa!

The truth is,  you can get a great non-stick surface on most stainless steel or cast iron pans by seasoning them yourself.  The process basically entails cleaning the pan,  coating it with oil,  and then heating it,  to form a carbon non-stick surface. Here are some detailed instructions.  I have seasoned my own cast iron pans and they work beautifully.

What to do with your Toxic Teffy?

  • Some cities will recycle them, so call and find out if you can put yours in the bin.
  • Call the manufacturer and ask if you can send it back (along with a sweet note about their responsibility to STOP making these mess makers in the first place!)
  • For really good quality pans, you might be able to have a local sandblaster remove the offending coating, leaving you with pristine pan ready to be properly seasoned.

So there you have it, turns out that sexy sculpted arms are not the only  benefit to using grandmas old cast iron!

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