Go through the properties of this substance with me, and decide whether to use it, or to throw out our Teflon pans and replace them with ceramic or at least with cast iron or stainless steel.

From the frying pan directly into the lungs. Teflon’s chemical structure is very complex. It is known that it is composed of many toxic substances. Teflon is the trade name of the polymer compound polytetrafluoroethylene (PTFE), which was discovered in 1938 by Roy Planket and is still considered as the world’s most slippery substance. In up to 5 minutes on the stove, cookware reaches a high temperature, and Teflon coatings get damaged, emitting harmful toxic gases which could kill a bird and may cause innumerable human diseases. In case of Teflon toxicosis, the lungs of birds exposed to harmful emissions are filled with fluid which leads to suffocation. One of the possible effects on humans is "polymer fume fever ", with symptoms of flu (sore throat, tightness in chest, fever, chills, cough).

Teflon contains ammonium perfluorooctanoate (PFOA), which is associated with diseases such as cancer, organ disruption and others, observed in tests performed by the Agency for Environmental Protection (EPA). PTFE affects children more, which leads to long-term illnesses, such as reduced levels of reproductive hormones, tumors of the lungs, pancreas, reproductive organs and impaired immune defense. A study on women with difficulties in getting pregnant show that their bodies contain increased content of emissions released from Teflon.

There are even manufacturers, who make ski equipment, covered with Teflon? Yes, and that’s how those substances penetrate our bodies directly through the skin! The list of harmful effects is terribly long and dark, but let’s not get carried away.

Why is Teflon usage not prohibited? The usual suspect of course: Money. About $ 2 billion is spent annually in advertising campaigns, paid journalism and so on. Rather than prohibit the Teflon, various associations have set conditions for producers who use Teflon to control the spread of harmful emissions and this should happen by 2015.

Those who are aware of the health risks associated with Teflon should throw out their non-stick cookware and replace them with alternatives:

Go back to using your old stainless steel pots and pans. Although, be aware with the fact that stainless steel contains a mixture of metals such as nickel and chromium. They can seep into food if the surface if of the cookware is dinged and pitted.

Another safer alternative is Anodized Aluminum cookware. The process of anodizing locks the aluminium in the cookware’s base, so that it can’t trickle into the food. Many households consider them as an ideal non-stick and scratch-resistant cooking surface. Again damaged cookware should not be used as aluminium is toxic.

When we are cooking at high temperature in metal cookware, there’s a great danger of intoxication with metal compounds. According to recent research of the EPA, aluminium, stainless steel and Teflon are the main culprits for Alzheimer’s disease and various cancers. As a result, experts strongly advise replacing conventional cookware with ceramic cooking vessels, made of 100% ceramic and water. This is the best option if you want to prepare a meal in a healthy way. Ceramic cookware is made entirely from raw clay and water, a mixture of small particles of silicate minerals and retained water between them. When it is baked it becomes strong and resistant enough to withstand high temperatures, even on a gas stove. Moreover, there’s a big difference in the taste of food prepared in ceramic vessels. The taste and aroma of the food remain strong and pleasant. Additionally ceramic pans are more economical – food cooks faster because the heat is retained longer in the pan than the metal or Teflon cookware. They are cleaned easily, with less detergent, due to their glazed surface. Not only useful and economical, this type of pottery offers huge variation of designs in different colors that can match the colors in your kitchen or dining room.

Lacey Jackson, the co-owner of Cookware Sets Reviews, gives pros and cons for the ceramic pottery in one of his latest articles: "From clay cookware to polish pottery you can really enjoy the decorative values of this type of cookware along with other advantages that it brings. It is very durable and long lasting if you use it appropriately. Some potteries and the glazes used are not safe for food, so it is important to make sure that ceramic or pottery dishes are intended for use in cooking and storing food. In the United States, there are manufacturer regulations about dishes sold as cookware, but in other countries you may not have that protection ,so be cautious." He says that the only disadvantage about the ceramic cookware is that its heavy when compared to any other types and adds: "This type of cookware is reasonably priced in comparison. It is easy to clean up and it is very versatile. It can go from the freezer to the oven to table and back to the fridge if there are leftovers. This can save a lot of time on switching the food from dish to dish and greatly reduces the time required to wash dishes."

You can read my review of the top alternatives to Teflon here: http://www.anotherway.org/2011/06/read-more-about-the-top-ranked-alternatives-to-teflon/.