For good health, it’s not just your diet that matters—the utensils you cook in also play a big role. Health experts increasingly advise avoiding non-stick cookware, especially old or damaged ones. Here’s why:
Why experts warn against non-stick utensils
- Chemical coating risk
Most non-stick pans are coated with PTFE (often linked with PFOA in older products). When overheated or scratched, these coatings can release toxic fumes and particles that may harm the liver, hormones, and overall metabolism. - Scratches mix chemicals with food
Once the non-stick layer starts peeling, tiny particles can enter your food, increasing long-term health risks. - High-heat cooking is unsafe
Indian cooking often involves high temperatures, tadka, and frying—conditions under which non-stick coatings degrade faster. - Potential long-term effects
Repeated exposure has been linked (in studies and expert warnings) to hormonal imbalance, fertility issues, and weakened immunity.
Healthier utensil alternatives
- Iron (Cast Iron): Adds natural iron to food, improves hemoglobin, and is very durable.
- Stainless Steel: Safe, non-reactive, and ideal for daily cooking.
- Clay (Earthenware): Retains nutrients, enhances taste, and uses less oil.
- Bronze/Brass (with proper care): Traditionally used, supports digestion when used correctly.
Expert tip
If you must use non-stick:
- Never cook on high flame
- Replace pans with any scratches or peeling
- Avoid metal spatulas
Bottom line: Just like choosing healthy foods, choosing the right cookware is an investment in long-term health. Switching from non-stick to traditional, safer utensils can quietly but powerfully improve your well-being.
