Protect your family from chemicals
Teflon-free cooking
WE ARE THE healthy alternative to non-stick cookware. Our carbon steel wok sits nicely between stainless steel and cast iron. It is as light as stainless steel and as non-stick as cast iron. It ensures fast heats up and heat retention. Importantly, it is 100% non-toxic: Free from PFOA, PTFE, PFOS and Lead.
Why is so important? Read more!
There are many solutions for non-stick coating, however you shall be aware of the compromises in choosing among them.
Moreover, when we talk about using a pan, it may involve cooking on high heat. This means that the „non-stickiness” is exposed to high temperature, and this is the point, where you have to be sure about what happens!
The most popular coatings are the teflon. It was invented around 1930 and until 2013 every teflon items contained perfluorooctanoic acid (PFOA). Here is a statement from www.healthline.com
„PFOA is a chemical that was previously used to manufacture Teflon. It has been linked to health conditions such as kidney and liver disease. However, all Teflon products have been PFOA-free since 2013.”
Since 2013 PFOA has been replaced by PTFE, which side effects are not yet fully investigated. Especially in case of overheating (above 300 C°/ 570 °F), some chemical elements escape into your meal and in the air, your lounge… Again a finding from the www.healthline.com
„Above 570°F (300°C), Teflon coatings may begin to break down, releasing toxic fumes into the air. These fumes can cause temporary, flu-like symptoms known as polymer fume fever.”
As we are talking about high-heat cooking, which is necessary to reach the proper consistency, tastes, etc. is is essential, that your cookware does not release any chemicals!
Alternatives for non-stick wok cookware:
See our tips “How to choose your wok”
Cast iron: When it’s seasoned properly, cast iron is naturally non-stick. It also lasts a long time and can withstand temperatures well above those considered safe for non-stick pots and pans. Disadvantage: heavy like hell!
Stainless steel: Stainless steel is excellent for sautéing and browning food. It is durable and scratch resistant. It’s also dishwasher safe, making it easy to clean. Disadvantage: weak in non-stick properties, takes long time to heat up.
Ceramic: Ceramic cookware is a relatively new product. It has excellent non-stick properties. Disadvantage: not durable, the coating can be easily scratched
Carbon Steel: combines all the advantages: It is easy to lift as stainless steel but has the same non-stick surface as cast iron. It ensures fast heats up and even heat distribution. Check out our stainless steel woks!
