Is your non stick cookware really non...

CONCERT TRUST REPORTS OF CAI OCTOBER 2017 1

INTRODUCTION

Home makers want to adorn their kitchen with brand new, easy to use, convenient to cook utensils. Their preferences are influenced by advertisements in the media. On such occasions, when there is a new addition to their kitchen, consumers do not take it into account whether the product of their choice is chemically safe, functionally excellent environment friendly, cost effective, energy efficient, water positive, health conscious, durable and sustainable for longer life.

Nonstick cookware is one such product vehemently advertised as a non sticky, fire resistant, easy to use, time saving, and hassle free, oil resistant product by utensil marketers. These slogans were good enough to catch the minds of women to go for nonstick frying pans, sauce pans, and other cooking vessels. Under

CT Project sponsored by Ministry of Consumer Affairs, Government of India. CONCERT decided to undertake comparative testing of nonstick cookware for the year 2017

1.0 NONSTICK SURFACE:

A non-stick surface is a surface engineered to reduce the ability of other materials to stick to it. Non-stick cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. “Non-stick” is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is "Teflon." In the twenty-first century other coatings have been marketed as non-stick, such as anodized aluminium, ceramics, silicone, enameled cast iron, and seasoned cookware.

1.1 ANCIENT NONSTICKING TECHNOLOGY

The Mycenaean Greeks might have used non-stick pans to make bread more than 3,000 years ago. Mycenaean ceramic griddles had one smooth side and one side covered with tiny holes. The bread was probably placed on the side

Is your non stick cookware really non stick?

2 CONCERT TRUST REPORTS OF CAI OCTOBER 2017

with the holes, since the dough tended to stick when cooked on the smooth side of the pan. The holes seemed to be an ancient non-sticking technology, ensuring that oil spread evenly over the griddle.

1.2 MODERN NONSTICK PANS

The modern non-stick pans were made using a coating of Teflon (polytetrafluoroethylene or PTFE). PTFE was invented serendipitously by Roy Plunkett in 1938, while working for a joint venture of the DuPont company. The substance was found to have several unique properties, including very good corrosion-resistance and the lowest coefficient of friction of any substance yet manufactured. PTFE was first used to make seals resistant to the uranium hexafluoride gas used in development of the atomic bomb during World War II, and was regarded as a military secret. Dupont registered the Teflon trademark in 1944 and soon began planning for post-war commercial use of the new product.

1.3 ALTERNATE NON-STICK PANS

A few years later, a French engineer had begun coating his fishing gear with Teflon to prevent tangles. His wife Colette suggested using the same method to coat her cooking pans. The idea was successful

and a French patent was granted for the process in 1954. The Tefal company was formed in 1956 to manufacture non-stick pans.

Not all non-stick pans use Teflon; other non-stick coatings have become available. For example, a mixture of titanium and ceramic can be sandblasted onto the pan surface, and then fired at 2,000 °C (3,630 °F) to produce a non-stick ceramic coating.

1.4 CONTROLLED USE OF NONSTICK WARES

Layers of PTFE, from one to seven, are sprayed or rolled on, with a larger number of layers and spraying being better. The number and thickness of the layers and quality of the material determine the quality of the non-stick coating. Better-quality coatings are more durable, and less likely to peel and flake, and keep their non-stick properties for longer. Any PTFE-based coating will rapidly lose its non-stick properties if overheated; all manufacturers recommend that temperatures be kept below, typically, 260 °C (500 °F).

2.0 HEALTH CONCERNS OF TEFLON

At very high temperatures — 660° F and above — pans may more significantly decompose, emitting fumes strong enough to cause polymer-fume fever, a temporary


flu-like condition marked by chills, headache, and fever. (The fumes won't kill you — but they can kill pet birds, whose respiratory systems are more fragile.) At 680° F, Teflon releases at least six toxic gases, including two carcinogens, according to a study by the Environmental Working Group, a nonprofit watchdog organization.

Processing of PTFE in the past used to include Perfluorooctanoic acid (PFOA) as an emulsifier; however, PFOA is a persistent organic pollutant and poses both environmental and health concerns, and is now being phased out of use in PTFE processing.

2.1. USES AND LIMITATIONS OF TEFLON

With other types of pans, some oil or fat is required to prevent hot food from sticking to the pan's surface. Food does not have the same tendency to stick to a non-stick surface; pans can be used with less, or no, oil, and are easier to clean, as residues do not stick to the surface.

Utensils used with PTFE-coated pans can scratch the coating, if the utensils are harder than the coating; this can be prevented by using non-metallic (usually plastic or wood) cooking tools.

2.2 HOW MUCH DO WOMEN LOVE NONSTICK?

In 2006, pots and pans with this special coating (Teflon is the best-known version) constituted 90 percent of all aluminum cookware sold, according to industry numbers. Yet despite nonstick's advantages (its surface makes cleanup easy and also allows cooks to use less oil and butter), it has come under fire in recent years over concerns about toxic chemical emissions. Dozens of reports and studies — from both industry and outside sources — have turned up conflicting conclusions.

They're safe, says Robert L. Wolke, Ph.D., a professor emeritus of chemistry at the University of Pittsburgh and the author of What Einstein Told His Cook: Kitchen Science Explained, as long as they're not overheated. When they are, the coating may begin to break down (at the molecular level, so you wouldn't necessarily see it), and toxic particles and gases, some of them carcinogenic, can be released.

"There's a whole chemistry set of compounds that will come off when Teflon is heated high enough to decompose," says Wolke. "Many of these are fluorine-containing compounds, which as a class are generally toxic." But fluoropolymers, the chemicals from which these toxic compounds


come, are a big part of the coating formula — and the very reason that foods don't stick to nonstick.

2.3 OUTDATED FEARS ON FLAKING

If cookware is flaking, you might accidentally swallow a chip — but don't be concerned, says Paul Honigfort, Ph.D., a consumer safety officer with the Food and Drug Administration. "A small particle would most likely just pass through the body, without being absorbed and without having any ill effect on the person's health," he says.

But while PFOA is still a concern, it's unlikely that we get most of our exposure from the use of nonstick pans. Sources of PFOA are everywhere: in microwave-popcorn bags, fast-food packaging, shampoo, carpeting, and clothing. Studies show that most of us have PFOA in our bloodstreams, and babies show trace amounts at birth. The FDA has tested nonstick pans to evaluate the danger of PFOA exposure to humans. "What we found was that the manufacturing process used to make those pans drives off the PFOA," says Honigfort, meaning that the chemical evaporates. "The risk to consumers is considered negligible."

3.0 WHAT IS COMPARATIVE TESTING?

Comparative Testing is a formal process by which different brands of a product are tested for Quality, and for conformance to the minimum standards laid down by Bureau of Indian Standards. Such a test also reveals, if a particular tested brand exceeds such minimum standards, whether there can be potential health and safety hazards and verification of special claims by manufacturers, if any.

The results for all the tested brands are published in a Comparative Test Report which would provide consumers information to make an informed choice.

CONCERT has undertaken this project of Comparative Testing for Southern Region under a grant from Department of Consumer Affairs Government of India for the year 2017. Nonstick cookware, which has became a household product for most of the middle class families, has been selected as one of the products for this year. In fact every family purchase of nonstick cookware for their day to day use.

When it exceeds the minimum standards substantially, it will be rated Very Good. When it exceeds the standards significantly and


shows appreciable innovation, it will be rated Excellent.

We shall present the results against these major criteria that in our opinion is fair and without any subjective element. The user is encouraged to study these results and make their buying decisions based on their requirements and judgment.

3.1 SCORING AND RATING METHOD

The major criteria considered (for scoring and rating) for each type of nonstick cookware tested are (1) Packaging and labelling (2) Quality parameters (3) Health and Safety

Every test parameter will be evaluated / tested, and scored. These are added to give the scoring to the Major Criterion.

Each criterion and parameter is rated individually on a 5-point scale. The rating given is 1 (Poor), 2 (Fair), 3 (Good), 4 (Very Good), and 5 (Excellent).

For any parameter, which in our tests, meets the defined standards will be given the scoring of Good.

3.2 SELECTION OF BRANDS

The following eight brands of Nonstick Cookware fry pans were selected for testing. All were in the range of 240 to 280 mm diameter.

1. Anantha 2. Prestige 3. Premier 4. Pigeon 5. Hanbao 6. Techmagic 7. Patel 8. Butterfly

3.3 PACKAGING & LABELLING

• Ineachbrandtwosamples(twopieces) were purchased -one for testing the quality of the base metal and the other to test the functional parameters.

• All the sixteen samples takenup for testing were individually packed with printed label information on each pack. Analysis of packaging, labeling and claims made are furnished below:-

• Three brands Prestige, Pigeonand Hanbao have claimed that their pan is metal spoon friendly.

• Only two brands Prestige andPigeon have declared that they have used Teflon and Greblon respectively for coating.

• Only 2 brands (Pigeon, Patel)had IS: 1660 Mark for wrought aluminum with CML Numbers. The brand Anantha had masked the ISI mark printed on the label with a sticker


• CostofthepansvariedfromRs.640toRs.1045

Product name

Anantha Prestige Premier Pigeon Hanbao Techmagic Butterfly Patel

Cost Price in Rs

711 800 705 775 950 1045 991 690

• Only6brandshavementionedthecoatedlayersasfollows:

Anantha – 2 layers Hanbao – 3 layers Prestige – 3 layers Techmagic – 3 layers Pigeon – 3 layers Butterfly – 3 layers

Other brands are silent about it.

• Ananthahas claimed that theirpan is nontoxic and is not reactive with food.

• Allthebrandshavegiven1yearwarranty

• All the brands have givencustomer care contact phone number as per Legal Metrology Rules 2011.

• Some manufacturers haveprovided stainless steel lids, wooden spatula and plastic scrubbers. This may be one of the reasons for variations in price tag between brands.

3.4 QUALITY TESTS DONE:

The following 5 tests were done in NSCW as per IS: 9730-2008:-as far as quality characteristics of coated materials.

• COATING THICKENESS: Coatingthickness of non stick material (Teflon) shall not be less than

20 µm. The thickness varied between ranges of 21 to 40 µm in all the 7 brands. Only in brand Techmagic out of 5 measurements taken at one point it was only 18.3 µm. However it is also considered as passing the test.

• NON STICK QUALITY TEST: Forthis test the coating shall permit the food to be removed intact and the coated surface has to be wiped out clean thoroughly. Of the 8 brands tested, only in Premier, Pigeon and Butterfly the coated surface wiped clean of food. All other 5 brands namely Anantha, Prestige, Hanbao, Techmagic and Patel the coated surface could not be wiped clean.

• SALTWATERCORROSIONTEST:All the brands passed the test

• ADHESIONTEST:Asperthetest,no complete square and not more than 5% of the total cross


hatched area of the coating shall be lifted from either the base or wall of the utensil. In all brands no cross hatched area was found lifted after the test.

• Similarly the length peeledaway shall not be greater than 2 mm. All brands passed the test.

• INSTRUCTION MANUAL:As per the Indian Standard specifications all the manufacturers have to provide the detailed instruction manual without fail along with the product. Only brand Patel failed in this aspect as there was no instructions manual along with the product.

• The instructions not only helpusers for safe handling of their utensil for a longer life but also help manufacturers to provide safe handling procedure for their customers.

3.5 HEALTH AND SAFETY

Regarding health and safety aspects of a product like this, it could be approached from two angles. One regarding the safe metal composition of base materials and the other being safe functional characters of upper coating. The base material normally used is only aluminum. The safety metal composition of base materials could be judged by testing it for the presence of any heavy metal.

The composition of metals present is tabulated here.

S.N BRAND NAME CONFORMITY METAL COMPOSITION

1 Anantha, Premier, Pigeon, Hanbao,

Techmagic

IS:21:1992 Designation – 19000

Aluminum not less than 99% and

6 metals

2Prestige

IS:21.1992 Designation 31000


8 metals

3Patel, butterfly

Not confirming to Indian Standfards


13 metals

Indian standard IS: 9730-2008 speaks about only quality of nonstick coating. Nothing is mentioned about the quality of

base metal for aluminium. Of the 8 brands tested except Patel and Butterfly, others fall within one of the designation of IS: 21-1992 as


tabulated above. But the other two brands Patel and Butterfly have 13 metals along with aluminium and Butterfly do not comply with any of the designations of IS: 21-1992.

As such brands Patel and Butterfly do not fall within any designation approved under Indian standards.

3.6 SCORING & RATING TABLE

Overall scoring and rating is done after computing all data of packaging and labeling, quality parameters and results of health and safety analysis. The final table is appended for the informed choice by consumers.

4.0 COOK-SMART PRECAUTIONS

You can use nonstick safely, as long as you use it properly. Any food that cooks quickly on low or medium heat and coats most of the pan's surface (which brings down the pan's temperature) is unlikely to cause problems; that includes foods like scrambled eggs, pancakes, or warmed-up leftovers. And many other kinds of cooking are safe as well: In GOOD HOUSEKEEPING RESEARCH INSTITUTE (GHRI's) tests, the only food prep that yielded a nonstick pan temperature exceeding 600ºF in less than 10 minutes was steak in a lightweight pan. But to be cautious, keep these tips in mind.

4.1 TEN TIPS FOR CONSUMERS:

1. Never preheat an empty pan.

In GHRI's tests, each of the three empty nonstick pans we heated on high temperatures above 500 degrees in less than five minutes — and the cheapest, most lightweight pan got there in under two minutes. Even pans with oil in them can be problematic; our cheapest pan zoomed to more than 500 degrees in two and a half minutes.

2. Don't cook on high heat.

Most nonstick manufacturers, including DuPont, now advise consumers not to go above medium. (DuPont maintains, however, that Teflon does not pose any health risks, and that its guideline is simply meant to maximize the life of the product.)

Do people still cook on high, despite manufacturers' instructions? "There's no


statistical answer to that question," says the FDA's Honigfort. But you know if you're doing it, and if you are, the consensus is clear: It would be safer if you stopped. Environmental Working Group says, "we recommend that people simply phase out the use of nonstick pans."

3. Play it safe:

Set your knob to medium or low and don't place your nonstick cookware over so-called power burners (anything above 12,000 BTUs on a gas stove or 2,400 watts on an electric range); those burners, seen more often in recent years, are intended for tasks like boiling a large pot of water quickly.

4. Ventilate your kitchen.

When cooking, turn on the exhaust fan to help clear away any fumes.

5. Don't broil or sear meats.

Those techniques require temperatures above what nonstick can usually handle.

6. Choose a heavier nonstick pan.

Lightweight pans generally heat up fastest, so invest in heavier-weight cookware — it's worth the extra money.

7. Avoid chipping or damaging the pan.

We've all been told not to use metal utensils on nonstick pans. Newer products may be harder to chip, "because the adhesion between the pan and the nonstick coating is better," says Honigfort. Still, if pans do chip or flake, they may be more likely to release toxic compounds, says Mr.Kannan of the New York State Department of Health.

8. Don’t Stack

To prevent scratching, use wooden spoons to stir food, avoid steel wool, and don't stack these pans. (If you do, put a paper towel liner between them.)

9. Life of a Nonstick Cookware:

How long can you expect your nonstick cookware to last? DuPont's estimate, based on moderate usage, is three to five years. Some experts, like Mr.Kannan, advise replacing your nonstick cookware every couple of years.

10. Change the pan:-

What should you do if the pan does become damaged? A clear answer, from Mr.Kannan: Throw it out.


4.2 SAFER POTS, PANS AND BAKEWARE

While there are a growing number of new cookware options on the market, we don't know enough about them to know if they're safe -- even if they're advertised as "green" or "not non-stick." We continue to recommend cast iron and stainless steel cookware as safer options for stove-top cooking, and oven-safe glass for baking. These safer pans might be a little harder to clean, but your health is worth it.

Stainless steel is a terrific alternative to a non-stick cooking

surface. Most chefs agree that stainless steel browns foods better than non-stick surfaces.

Cast iron remains a great alternative to non-stick cooking surfaces. Lodge, America's oldest family-owned cookware manufacturer refers to its cookware as "natural non-stick." Cast iron is extremely durable and can be pre-heated to temperatures that will brown meat and will withstand oven temperatures well above what is considered safe for non-stick pans.

COMPARATIVE TEST TEAM FOR NONSTICK COOKWARE

5.0 FINAL SCORE OF COMPARATIVE TESTING OF NONSTICK COOKWARE

Brands Anantha Prestige Premier Pigeon Hanbao Techmagic butterfly Patel

Packaging & labelling

Good Good Fair V.Good Good Good Good Good

Quality Good Good V.Good V.Good Good Good V.Good Fair

Health & Safety

Good Good Good Good Good Good Fair Fair

MRP in Rs 711 800 705 775 950 1045 991 690

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