Can the anti-sticky lining make you sick?

Non-sticky is the most popular pan product, it can emit smoke which makes you sick if heated. According to ABC News, anti-stick makers have known the problem for years. To learn about health problems, ABC News went to the kitchen with members of the Environmental Working Group. They said that when the nonstick pan was heated to 554°F (290°C), very fine particles began to come out of the pan. Particles can settle in the lungs and cause "Teflon Flu." This disease causes flu-like symptoms, including headaches, back pain, and body temperature between 100°F (37.7°C) to 104°F (40°C). The hotter the sticky pan, the more chemicals released and at 680°F (360°C), six toxic gases begin to emerge from the heated sticky Anti.

Teflon flu has been known by the company for years and with normal cooking, the pot is not hot enough to cause problems. In a test conducted by ABC News, a new piece of bacon becomes crispy when the non-stick pan goes past the danger point of 500°C (260°C), the temperature according to the company is never reached when cooking under normal conditions at home. The federal government is currently conducting an urgent study of the possibility of long-term dangers of chemicals in the manufacture of nonstick.


5. Stainless Steel cookware

Glass is a poor conductor of heat, so that it can be used as a fireproof cookware to add lead in the production process. Lead can cause reproductive damage and damage learning abilities. If gas alone must be free of lead, cooking equipment should also be free of lead. Lead is dissolved when we use it for cooking.

Glass is easily broken so it is an investment that is very expensive and risky as a cookware, also when cooking food is easy to stick and burn.


4. Non-sticky coating

Aluminum is the best conductor of heat so it is widely used for various cookware.

Aluminum is very soft, very reacts with food so that it greatly affects the taste of food, maybe we pay less attention because we have added spices so that the aluminum flavor is not felt on our tongue, or we lack a sensitive tongue.

The report of Dr. A Mc Guigan on results for the Federal Trade Comm Docet case No. 540 Washington DC, states that all vegetables cooked in aluminum cookware produce hydroxide poisons which can neutralize digestive juices, cause stomach aches and digestive disorders such as gastric ulcers and colitis.

Cookware from aluminum or aluminum foil will react chemically when exposed to vinegar, sour tomatoes, tamarind, tamarind and so on. When used for cooking aluminum metal is very migrated into the cuisine and ingested into our bodies.


3. Cookware from glass / enamel / ceramic coating

Until now, there have been no studies studying the long-term effects on humans. Sticky anti-chemicals and other chemicals can produce flu-like symptoms such as fever or shortness of breath, a condition called polymer smoke fever.
"We know there are no adverse conditions or long-term effects associated with polymer fever, and if so, we will know about this and he will report it," said Cliff Web, spokesman for "a non-sticky company". The company has admitted that cookware is heated below 500°F (260°C) harmful to birds. Also the company's leader said that it was not safe for cookware to use temperatures above 500°F (260°C).

Cast iron cookware are usually found in the form of black frying pans and are most often used by restaurants and warungs (Chinese food, Javanese noodles, etc.). Cast iron is the most coarse, most porous metal of all metal cookware.

Fat or food scraps can be absorbed or attached to the pores that are open, moldy, decaying, releasing a bad smell / rancidity due to bacteria.

This type of cooking tool quickly rusts if it is often washed, so many restaurants only rub it with oil after being used and then stored for reuse the next day.

Some people believe that they can get iron from cast iron. the fact is iron is ferro and ferrite, your body cannot absorb iron (ferrite) from a cast iron skillet. That is a false myth.

2. Aluminum cookware

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Under the Toxic Substances Control Act, chemical companies can continue to make chemicals and new compounds on the market without conducting effects studies on people or the environment. The federal Environmental Protection Agency announced in June 2004 that they hoped to immediately take action against a large non-sticky company in the USA because they neglected to disclose the potential risk of the chemical for human health. Claims relating to this originated from documents around the early 1980s, when the company discovered high levels of PFC-C-8 in the blood of eight women who had just given birth. Birth defects were reported in two of these babies.

Cookware that uses anti-sticky is usually made of aluminum, the non-sticky coating is easily scratched, cleft, peels to form particles and small plates and also dissolves in cooking. The Bulletin of the Federal Aviation Health Office and Occupational Safety states that: Heating at temperatures above 393 ° F = 200 ° C in non-sticky resins can result in a condition of Polymer Fume fever such as symptoms of flu characterized by chills, fever, body aches, occasional nausea and vomiting (dangerous for the lungs).

A chemical called C-8 is used to make coated pan related to birth defects in humans until the onset of cancer. These chemicals are also present in the blood for 4 years and can be detected in breast milk. In testing the newborn by the Environmental Working Group (EWG), there are hundreds of toxic chemicals in cord blood samples from 10 Red Cross in America for the most extensive coverage of industrial chemicals, pesticides and other pollutants that have been studied.

The group found that these babies had an average of 200 contaminants in their blood. These pollutants include Mercury, anti-fire ingredients, chemical pesticides and PFOA from non-sticky chemicals. In total there are 287 types of chemicals in the blood of these babies including 209 have never been detected in cord blood. The hidden dangers of non-stick coatings are now widely known in the Western world. The coating used for nonstick is a member of a family of chemicals called Perfluorochemicals (PFC). According to the Environmental Working Group, a non-profit organization that opens this issue, "PFC or C-8 is almost never biodegradable and pollutes the environment and pollutes the majority of Americans including 92% of tested children". The layer itself is not PFOA, but PFOA is used for making non-sticky and released into the air with other PFCs when the non-stick cookware is heated to the cooking temperature.

Cookware made from Stainlees Steel 316 Ti is still new to us, because approximately 9 years ago it was introduced in the world, especially the USA.

This cookware consists of 3 layers of ingredients, namely:

The outermost layer is used 400 series Stainless Steel steel mixed with Molybdenum to give a brilliant surface, rust resistance and can be used for induction cookers.
The middle layer is used sheathed aluminum as a conductor of heat which can bring heat quickly to all surfaces. Aluminum's thermal conductivity is 112 BTU / Hour / Ft / ft / F while the heat conductivity of 304 stainless steel is 9,4112 BTU / Hour / Ft / ft / F, so aluminum can roughly deliver 12 times faster heat than Stainless steel. The very high thermal conductivity of a heating core made from aluminum not only results in heating but also the spread of heat from one point of the heat source to the bottom of the pan rises to the entire surface of the side wall of the pan.
The deepest layer that comes into contact with cuisine is used 316 Ti Stainless steel (Titanium). 316 Ti is the safest metal when in contact with food and heat because there is no chemical reaction that makes the migration of metals into cuisine so it does not change the taste of the food and does not poison your cuisine.

We recommend that for safety and hygiene reasons you should cook only with standard high-quality Stainless Steel for surgical instruments (316 Ti), that is the highest grade in the cookware industry. Stainless Steel 316 Ti has perfect heat transfer, meaning you don't need to cook using oil so it's easier to clean. 316 Ti is safe because it doesn't react with acids and natural salts in your food.

Why is 316 Ti the best as a cookware?

316Ti provides the cleanest, healthiest cooking surface of all cookware made in the whole world. Saladmaster provides you with stainless steel which provides maximum resistance to chemical reactions with salt, acid and alkalis in the food being prepared. This ensures that food that is being prepared for the family does not contain added metal from the chemical reaction to the metal in the cooking process. You can make sure that maximum nutrition is maintained and saving time as well as energy is the real thing.

Saladmaster himself does not need to overstate, mislead, or exaggerate the statements made in terms of the quality, performance and value of our Solutions. The truth about Saladmaster is quite amazing.

Saladmaster applies high standards for technology, user benefits, value and integrity. Use only cooking utensils with the safest metal, 316 Titanium.

Contact Person:
Jenny Widjaja
Senior Distributor
Ph. 0405 950 888
NSW - Australia

Stainless steel cookware is usually made of different metal alloys, including scrap metal, there are several stainless steel grades, 304, 18/8 (18% crome and 8% nickel) and 18/10 and others.

Most stainless steel is of the best quality and used as cooking utensils is grade 18/10, because of the soft nature of this grade metal, when heated it expands and the food becomes sticky. Then you are forced to cook using oil so the pan is difficult to clean. The presence of natural acidic materials and salts contained in food causes chemical reactions on the surface of the cooking area.
Dr. Shelton's Hygenic Review stated: "Steel used in stainless steel cookers in general is not the best type of metal for cooking. Most stainless steel sold in stores is possible a mixture of chrome and nickel scour food through chemical reactions between water and food with walls from cooking utensils when heated (as salt and acid as a result of food reactions with cooking utensils).

Chromium and nickel compounds in stainless steel dissolve faster when typing is over 120 ° F = 49 ° C, chrome and nickel settles when it enters the body and cannot be removed. Within a certain period of time, both stacks in the body can cause various health problems.

The Division of Science, Engineering and Technology at the University of Pennysylvania, USA stated: Stainless steel is widely used in food processing equipment and home cooking and commercial cooking equipment. Stainless steel is easily gnawed by organic acids, especially at cooking temperatures hence iron, chromium and nickel are easily broken down into food. Nickel causes various health problems, especially skin allergies. Conversely chrome and iron function as a source of rust resistance, home cookware has been tested with atomic absorption spectroscopy: seven different types of Stainless Steel and cast iron, mild steel, aluminum and steel enamel. These materials are conditioned slightly acidic at the boiling point. Nickel is the main corrosion product of stainless steel and iron is also detected. It is recommended that nickel-sensitive patients switch to non-stainless materials, and stainless steel cookware that the industry is seriously considering switching to non-nickel formulations.

What is the safest cooking tool now?

6. Stainless Steel 316 Titanium / 316 Ti

Saladmaster As The Safest Cookware Now

Are you "eating" your cookware?
This is a serious statement!

​Need to be read by mothers, families who have children with special needs and observers of health.

Maybe not everyone can cook on their own but it cannot be denied that each of us cannot avoid cookware because every day we eat and our food is processed using cookware.

Are our cookware safe? That is a question that we have to pay attention, research shows that cookware can contaminate / poison our bodies by releasing "poisons" (the migration of metals, plastics, chemicals) into cooking, every day when we cook food there are parts of our cookwares eroded (reacts chemically when exposed to vinegar, tamarind, tamarind, tamarind, salt and seasoning) and enters into our cooking and is swallowed with the food we eat.

Why can't we feel the difference? That's because we have given herbs, salt and sugar that can eliminate the metallic taste that we should feel. Of course the accumulation of heavy metals in our body will have an impact on our health both short and long term.

Some examples of how traditional cookware can be harmful to your family's health.

1. Iron / cast iron cookware

Hidden Hazards of Chemicals in the Cookware Coating

Non-stick companies are not required by law to monitor or report on PFOA, PFOS and other PFC emissions in air, water or landfills because these chemicals have not been regulated so that they are all legal. These companies and other manufacturers of PFCs are widely polluting PFOA perfluorochemicals in the blood of US residents in general. Among the many chemicals that have been measured in the air when heated nonstick pans are PFOA and other gases which have been declared very toxic by scientists.

Although most people assume that chemicals in consumer products have been thoroughly tested before they are sold, there is no legal requirement to test all chemicals for health effects at each stage of production, marketing and use. Therefore, basic toxicological studies of anti-sticky and related chemicals are being carried out now, fifty years after these chemicals have run on the market.

The US government's insistence on installing Warning Labels on Sticky Anti Cookware.
Source: Reuters, Published: May 15, 2003 - The Environmental Working Group asked the Consumer Product Safety Commission to require manufacturers to place warning labels on cooking equipment on their products about the potential health risks of non-stick coatings. According to a study by an advocacy group, pans coated with sticky anti-can reach 700 ° F (370°C) within 3-5 minutes, releasing 15 harmful gases and chemicals, including two carcinogens. The advocacy group also said that internal documents from "a non-stick company", which produces non-stick cookware, showed that toxic particles that can kill birds are produced at temperatures as low as 464°F (240°C). "If non-sticky smoke can kill birds, what happens to humans?" said Jane Houlihan, vice president with the Environmental Working Group, who said consumers often exceed 500 ° F (260°C) when they cook.