As Canadians gear up to prepare Thanksgiving meals this weekend, culinary experts are cautioning against the use of non-stick cookware due to potential risks. Julia House, a former food blogger, emphasized that non-stick pans have a limited lifespan due to their delicate nature. Many non-stick pots and pans contain PFAS chemicals, known as “forever chemicals,” which do not naturally break down and can pose health hazards.
PFAS exposure, according to Health Canada, can adversely affect various bodily systems, including the liver, immune system, and reproductive functions. California is taking steps to ban the sale of PFAS-containing cookware, with celebrity chefs expressing opposition to the bill. The decision-making process in British Columbia regarding PFAS may be influenced by California’s actions.
Both House and David Lang, a culinary arts program chair, advocate for alternative cookware options that do not contain PFAS. They recommend using metal pans like carbon steel or cast iron, emphasizing proper care and maintenance for longevity. Learning the right cooking techniques can make these pans just as effective as non-stick ones. Investing in quality pans that last longer is seen as a more economical and sustainable choice.
Understanding and mastering the use of traditional cookware is highlighted as a key factor in cooking success, with Lang emphasizing that technique is crucial. By adopting proper care practices and utilizing the right cooking methods, individuals can achieve non-stick results without relying on PFAS-containing pans.