ICMR Warns Against Misuse of Non-Stick Teflon Cookware

May 18, 2024

Both the Indian Council of Medical Research (ICMR) and the National Institute of Nutrition have recently updated their dietary guidelines. One of the new rules talks about using non-stick cookware. These suggestions are meant to help people learn more about the health risks that might come from using these cooking tools incorrectly.

Risks Associated with Teflon-coated Cookware

Teflon, a chemical substance made up of carbon and fluorine, is often used to coat non-stick pans, which are popular because they make cooking and cleaning easier. Teflon is very good at not sticking, but if you don’t use it right, it can be harmful to your health. The instructions make it clear that cooking these pans above 170°C can cause harmful fumes to come out. This usually happens when the pot or pan is left on high heat for a long time or when it is used at high temperatures for a long time.

Instructions for Safe Usage

The ICMR recommendations suggest several steps that should be taken to lower health risks:

Don’t heat a nonstick pan that’s not full first because it can get very hot very quickly.
Cook over low to medium heat so the pan doesn’t get too hot.
If fumes do happen, use an exhaust fan or pipe in the kitchen to help get rid of them.
Don’t use metal tools on the Teflon covering because they can scratch it. Choose wooden or plastic tools instead.
Check the surface of the pan for damage often. If the pan has peeling or deep scratches that make it look like it’s breaking down, you should get a new one.

Cleaning and Maintenance

To keep non-stick cookware safe and lasting a long time, it’s also important to clean it the right way:

Do not use rough cleaners or scrubbing pads.
It is best to clean gently with a soft sponge and light soap.
If you don’t want food or soap to build up, rinse well and dry after each wash.

Alternative Cookware Choices

There are other options for people who are worried about the risks of non-stick coatings: Products made of stainless steel, cast iron, clay, and stone last longer and don’t pose the same health risks as Teflon-coated ones. Most of the time, these materials need more oil or fat to cook with, but they are better for high-temperature cooking. People can continue to use non-stick cookware safely without the health risks that come with it as long as they follow these rules and change the way they cook. Additionally, looking into different types of cookware can be a healthier choice all around, which fits with the ICMR’s goal of supporting healthy eating and living habits.

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