Talk:Australian Cuisine/@comment-81.180.210.103-20110419090505

Hello mates! I want to start a new discussion about the influences teflon has on our health. We all know that teflon makes our pans easier to clean, as nothing sticks to them. We might even consider this as an advantage, as we require no oil so that food doesn't become stuck on the pans, and less oil means a healthier diet. For all those that don't know, teflon consists of carbon and fluorine molecules that bond so strongly, food can't get a hold and just slips straight of a teflon coated pan. But few of you may know of the risks involved using teflon coated pans. Teflon contains a chemical called per-flouro-octanoid-acid also known as PFOA, which can cause cancer. If you over heat teflon coated pans, to 260 degrees Celsius, you get the risk of releasing that chemical...and this is a risk not worth taking. So although teflon coated pans are easier to use, they imply high risks on our health...so it is advised that they be used properly. The alternative to these pans is using copper pans, as they conduct heat quickly. I hope you found my topic interesting!