Professor Shares Tips to Avoid Potential Kitchen Dangers

Insight from Teaching Assistant Professor David Nadler, Ph.D., a faculty member in the Occupational Health and Safety graduate program, is featured on thousands of news sites across the United States, including large dailies in San Diego, Pittsburgh, Minneapolis, and Boston, as well as outlets such as International Business Times.

Nadler discusses recent safety concerns around common kitchen items, including plastic utensils and nonstick cookware (commonly made with Teflon). He explains that per- and polyfluoroalkyl substances (PFAS), commonly known as “forever chemicals,” are a group of chemicals used to make fluoropolymer coatings and products that resist heat, oil, stains, grease, and water. While PFAS exposure has been linked to certain health effects, Nadler notes that more research is needed to determine how the potential effects of PFAS compare to other, more prevalent chemicals. Meanwhile, newer Teflon cookware is safe to use, he says.

“Modern Teflon cookware is produced without PFOA, using alternative manufacturing processes. But when using any non-stick cookware, it’s important to avoid overheating and replace pans when the coating shows significant wear,” says Nadler. He suggests examining your Teflon cookware for signs of scratching, peeling, or other blemishes, and replacing it if you see damage. Nadler also recommends keeping Teflon cookware in good shape by eliminating abrasive cleaning products and avoiding the use of the cookware in extremely high temperatures (such as 500 degrees Fahrenheit or higher).