Non-stick cookware coated with PTFE releases perfluorocarbon compounds when heated above 500 degrees Fahrenheit. A pan on high heat reaches that temperature in minutes. These compounds are linked to thyroid disruption, immune dysfunction, and developmental issues in children. They accumulate in tissue and have a half-life in the human body of four to eight years. Cast iron, stainless steel, and carbon steel are the alternatives. They require more attention but introduce zero synthetic compounds into your food.

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