Quote:
Originally Posted by ravenheart
True - however - in order to get the teflon coating to start braking down you have to heat it to ~450 F and in order to produce dangerous amounts of the gas in question you have to reach ~700 F. These temperatures can occur in cooking, so it is a threat.
Cooking over low to medium heat however with Teflon is safe - just takes knowing to stay alive  |
At home you have more control on how it is used. Anything near a hot saute is geting into the temp danger zone.
As far as restaurants go there is no control. Even when you watch people on tv, the first thing they will do with even a teflon pan is get it smoking HOT. That=dangerous temps. Not to mention (as mentioned earlier) the break down of the coating.
Smoke points on cooking oils are anywhere from 380-490 deg. Think about the area off the pan where the steak/fish/chicken is not. It will achieve a much higher temp as there is no mass absorbing the heat.
I see them used everyday. Some kitchens only use them for eggs, some for many items. They can wear out an egg pan in 1 month. Then the scratched or damaged surafface pans are usually relegated to saute work. Then they degrade even faster then. Nobody is trying to preserve the pristine surface for eggs and they just get worn out.
I eat at home alot or try (it's impossible to avoid 100%) to frequent places that limit the use of Teflon and Aluminum. Yes, there is a bit of an inside track here. If you are poilite and there when it's not busy, ask to go into the kitchen and introduce yourself to the Chef. Most will appreciate a compliment and speak about these subjects. If you do, remember, these guys are busy and work a schedule that would break most people.
You might see some older and worn out kitchens and hopefully some surgically clean as well.