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2012-07-17 22:20:25
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The Environmental Working Group (EWG), an independent US non-profit consumer group, disputes this. It says that Teflon begins to deteriorate after the temperature of cookware reaches about 260°C (500°F), and begins to significantly decompose above 350°C (660°F). Cooking fats, oils and butter will begin to scorch and smoke at about 200°C (392°F), and meat is usually fried between 200-230°C (400-450°F), but hot spots in the pan can easily exceed this temperature.
Off-gassing can occur when a Teflon pan is left unattended. A Teflon pan can reach 383°C (721°F) in just five minutes heated on a conventional, electric stovetop, says the EWG.
Non-stick fry pans can release toxins. At high temperatures Teflon is known to give off a cocktail of 15 types of toxic particles and gases, including trifluoroacetic acid (TFA) and phosgene. These chemicals are known to be poisonous to birds. And in humans they case headaches, chills, backache, and fever - a condition known as 'Teflon flu'.
PFOA라는 물질이 테플론 늘어붙지않는 프라잉팬 제작 시 사용되고 이건 실험동물을 죽이고 사람에서 기영아 출산 등에 연관이 있는 물질인데 제작 도중에 제거되므로 완제품에는 문제가 없다는 것이 현재 정론입니다.
그러나 일반적인 사용에서도 5분도안되어 260도를 넘어서서 서로다른 독성물질 15가지를 내뿜어서 두통, 오한, 요통, 테플론 열이라고 부르는 열을 일으킬 수 있습니다. 그러므로 사용할 때에 그러한 부분을 감안하고 1-2분동안 최대한 빠르게 요리하는데 쓰면 되겠습니다.