On January 29, 2019, the U.S. Environmental Protection Agency (EPA) Office of Water Assistant Administrator David Ross released the following statement:
“Despite what is being reported, EPA has not finalized or publicly issued its PFAS management plan, and any information that speculates what is included in the plan is premature. The agency is committed to following the Safe Drinking Water Act process for evaluating new drinking water standards, which is just one of the many components of the draft plan that is currently undergoing interagency review.”
The stakes surrounding studies of PFAS prevalence, concentrations, and human health impacts are immense. Stricter standards could force U.S. drinking water suppliers to spend hundreds of billions of dollars to remove the chemicals. And they could require those who used the chemicals — including industrial facilities, firefighters, and the U.S. military — to pay for cleanups and potentially even damages for people who can show their health was harmed by the substances.
Any food that cooks quickly on low or medium heat and coats most of the pan’s surface (which brings down the pan’s temperature) is unlikely to cause problems; that includes foods such as scrambled eggs, pancakes, or warmed-up leftovers. And many other kinds of cooking are safe as well: In [our] tests, the only food prep that yielded a nonstick pan temperature exceeding 600 degrees F in less than ten minutes was steak in a lightweight pan. But to be cautious, keep these tips in mind:
● Never preheat an empty pan. Each of the three empty nonstick pans we heated on high reached temperatures above 500 degrees F in less than five minutes — and the cheapest, most lightweight pan got there in under two minutes. Even pans with oil in them can be problematic; our cheapest pan zoomed to more than 500 degrees F in two and a half minutes.
● Don’t cook on high heat. Most nonstick manufacturers, including DuPont, now advise consumers not to go above medium. To play it safe, set your knob to medium or low and don’t place your nonstick cookware over so-called power burners (anything above 12,000 BTUs on a gas stove or 2,400 watts on an electric range); those burners, seen more often in recent years, are intended for tasks such as boiling a large pot of water quickly.
● Ventilate your kitchen. When cooking, turn on the exhaust fan to help clear away any fumes.
● Don’t broil or sear meats. Those techniques require temperatures above what nonstick can usually handle.
● Choose a heavier nonstick pan. Lightweight pans generally heat up fastest, so invest in heavier-weight cookware — it’s worth the extra money.
● Avoid chipping or damaging the pan. To prevent scratching, use wooden spoons to stir food, avoid steel wool, and don’t stack these pans. (If you do, put a paper towel liner between them.) How long can you expect your nonstick cookware to last? DuPont’s estimate, based on moderate usage, is three to five years. Some experts advise replacing your nonstick cookware every couple of years. What should you do if the pan does become damaged? A clear answer: Throw it out.