Health Benefits using Teflon Products

In nutrition, there are some health benefits when using teflon pans to cook food. Normally, food is cooked with oils and fats to prevent the food from sticking to the pan. This is most prevalent when cooking eggs, where the egg bottom becomes completely stuck to the bottom of the pan. The usage of cooking with oils contributes a good amount of fat into a diet.

However, when using teflon pans, there is little need for oil to prevent food from sticking to the pan. This is due to teflon's non-stick and smooth surface, and allows food to be cooked with little to no oil. The usage of teflon pans marginalizes the amount of oil needed, and in turn, results in less fat consumption when eating.

If the teflon coating were to chip and break, a highly unlikely event, teflon will not cause any harm to the body, because it is not digested and is passed through the intestines and out as feces. Therefore, there is no need to worry about getting teflon particles into one's food. PFOA is also not in the finished teflon product, therefore consumption of teflon particles will not result in the consumption of PFOA.

Finally, heating teflon normally in the process of cooking will not release any toxic fumes or gases, according to a DuPont page. The teflon coat starts to deteriorate at 260 degrees Celsius, and it should be kept in mind that fats and oils start to ignite at 206 degrees Celsius. The coat completely deteriorates at 349 degrees Celsius, which is significantly above the smoking point of oils and fats. Therefore, there are very little health implications when using teflon to cook food, while teflon gives a significant health benefit, allowing food to be cooked with less oils and fats.