Q/ What are the benefits of green cookware?
The popularity of green cookware is growing for both health and environmental reasons. The original Teflon coating on nonstick pots and pans was made of chemicals called polytetrafluoroethylene (PTFE) and perfluorooctanoic acid (PFOA). When traditional Teflon cookware is heated on high, PTFE breaks down and converts to PFOA, a possible carcinogen. PFOA has been linked to cancer, thyroid disease, infertility and a weakened immune system. Although PFOA was voluntarily phased out of cookware as of 2015, new nonstick pots and pans can still contain PTFE. (The PTFE cookware of the future has to be reformulated using polymers that won’t break down or contain any PFOA.) Until more research is done on the reformulations, the safest choice is to opt for eco-friendly materials like stainless steel, glass and cast iron. If you need to use nonstick, opt for heat-stable, ceramic nonstick cookware that’s free of both PFOA and PTFE, such as Cuisinart’s Green Gourmet Hard Anodized Cookware or the Original GreenPan. – ERIN MACDONALD AND TIFFANI BACHUS