Nadler Shares Insights on Potential Dangers of Teflon
A story examines the benefits and potential dangers of Teflon, whether from chemicals it may contain or from nicks and scratches in the nonstick cookware caused by regular use.
鈥淭he concerning element of Teflon made before 2013 was perfluorooctanoic acid (PFOA),” said聽David Nadler, Ph.D., a research assistant professor in the College of Engineering and Computing Sciences. PFOA is part of a group known as 鈥榝orever chemicals.鈥� 聽“Modern Teflon cookware is now produced without PFOA, using alternative manufacturing processes鈥� that are safer, Nadler explained.
When Teflon cookware is scratched or chipped, 鈥渢here is a potential for flakes carrying the chemicals to get into your food,鈥� Nadler said. 鈥淒espite these potential hazards, if you check the age of your cookware to ensure it was manufactured after 2013, check for chips and scratches, clean your Teflon cookware gently without the use of abrasives and avoid using it at high temperatures, there is minimal risk.鈥�
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