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Is Orgreenic Cookware a scam?
A small circular insert paper in the pan said that the pan should be seasoned before use. We’ve never had to season a pan before: a simple but annoying procedure. You are to pour a film of oil in the bottom of the pan, coat the sides and heat the oil until it begins to smoke. Then pour it out and let the pan cool. Wipe out the excess oil. You are supposed to repeat this twice yearly.
Pouring a film of oil into this pan is actually quite difficult, because the ceramic surface is non-porous, and the oil tends to bead up instead of covering the pan smoothly. To make sure, we washed the pan with soap and water before trying again.
We then poured in enough oil to cover the bottom and heated it until it began to smoke. This can make quite a smell in the house, and you should open the windows or make sure your exhaust fan is running.
Now, when you season a cast-iron pan, you are really making a thin polymeric layer on top of the porous iron. In the case of these ceramic-coated pans it is not clear why we are doing this.
Now, an egg cooked without fat is essentially a baked egg, and it really doesn’t have a lot of flavor. In fact, the egg was rather tough, and when we flipped it over, we saw why: it had formed a fairly hard coating underneath. It wasn’t overcooked, just hard and not all the tasty. All of this is shown in the slide show.
Tests Show DuPont™ Teflon® Nonstick Coatings for Cookware Outperform and Outlast “Ceramic” Coatings
Today DuPont announced the results of side-by-side testing to enable consumers make an educated decision when choosing between Teflon® nonstick coatings or “ceramic” coatings. In repeated tests conducted by DuPont, cookware with Teflon® nonstick coatings proved to be more durable and continued to offer superior nonstick food release, outlasting “ceramic” coatings seven-to-one.
“Ceramic” coatings are made by using sol-gel chemistry to create synthetic polymer coatings. Consumers should be highly skeptical of marketing claims that suggest “ceramic” coatings are somehow healthier, greener or more natural than Teflon® nonstick coatings.
“‘Ceramic’ coatings are made using a synthesized polymer that does not have a reasonably lasting nonstick release,” said Devoe. “These coatings are certainly not greener or healthier than the leading nonstick coated cookware products on the market today.”
Contrary to misinformation available on the internet, Teflon® nonstick coatings have been affirmed safe for use by regulatory agencies around the world. These coatings are made without using perfluorooctanoic acid (PFOA).
Teflon Cookware Dangers: Non-stick Coating Releases Toxic Fumes at High Temperatures
When heated to higher temperatures, the toxic fumes released from pans are enough to actually kill pet birds. I wish I had realized this before I lost my own two birds. For safety reasons, birds should never be housed near the kitchen where food is cooked. Non-stick pans should never be preheated, as this can cause them to become too hot. At only 2-5 minutes on a heated stove top, Teflon coated cookware can exceed safe temperatures. The coating then begins to break apart, emitting toxic particles and gases into the air of your home.
Use of Teflon can also cause flu-like symptoms in humans. The scientific community refers to this as "Teflon flu" or "Polymer fume fever". Several years ago I watched a documentary about Teflon on television. A pregnant woman who was employed by a company that manufactured Teflon cookware, gave birth to a child with severe birth defects.The child, now grown, had severe facial deformities as well, believed to have been caused by his mother's exposure to these toxins during her pregnancy.