Don't use non stick cookware - groan!

Enamalled cast iron is best. Dr Mercola shows how to season a new frying pan to save it sticking too much. Coconut oil helps, too.

Aluminium and stainless steel are no-nos, too. Ordinary cast iron can help build up too much iron in your system. Same for copper pans.

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Teflon is the most popular cookware in America. So what's wrong with it?

Well, for starters, teflon-coated aluminum contains perfluorooctanoic acid (PFOA), a synthetic chemical used in its production, creating its soap-like slipperiness and non-stick finish. PFOA has become very controversial because of health dangers linked to it.

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In April of 2006, multiple class action lawsuits were filed against DuPont representing consumers in twenty states and the District of Columbia. DuPont was charged with exposing millions of Americans to health risks from pans containing PFOA. (And that DuPont knew of the risks but failed to disclose them.) 1
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In May 2006, DuPont said it received a subpoena from the U.S. Justice Department's Environmental Crimes Section to turn over documents about PFOA safety. This came just a month after DuPont settled a lawsuit -- with a fine of $10.25 million -- by the Environmental Protection Agency alleging that DuPont hid health data about PFOA for twenty years. 2,3
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In March 2006, a scientific advisory panel to the Environmental Protection Agency (EPA) advised that PFOA be labeled a "likely carcinogen".4 Manufacturers are to phase out 95 percent of production by 2010, and totally by 2015. It is important to note that this is a voluntary reduction by manufacturers.

Yet, despite mounting evidence, DuPont still claims that PFOA is safe ...