91: The Environmental Impacts of Cookware That No One Talks About

If you’ve ever been shopping for a frying pan, then you’ll be all too familiar with the overwhelming selections now available on the market. From aluminium and stainless steel to carbon steel, non-stick and standard, it can be a difficult decision to know which one to choose. It's even harder if you're trying to live as low tox as possible. That’s why it’s important to know some of the dangers of cooking with certain types of frying pans, and why it might be worth investing money on that pan that’s been on your wish list.

There’s not many people that have a two-decade desire to create a high-quality frying pan, but Mark is just one of those people. Big on science, mathematics and engineering, Mark fills us in on how he started out in the workforce at just 14 years old for Queensland Rail.

Hungry for innovation, we hear how Mark knocks back international deals, and the thought of mass production to create his own unique range of pans - Solidteknics made right here in Australia.

Are non-stick coatings toxic?

If you’re one to truly use your frying pan to it’s very last days, then you’ll know all about those small black pieces that have been slowly flaking off the non-stick coat. While other household bills might be in the forefront of your mind and take priority, your deteriorating frying pan may be doing much more harm than good.

The majority of non-stick frying pans are made from a carcinogenic chemical called perfluorooctanoic acid (PFOA). As you continually cook at high temperatures, the non-stick coating of your frypan slowly breaks down. This helps to understand the reason why over time, you start to notice the black flaky pieces coming off. This is where you realise it’s time to buy another pan.

Links & Resources

Website: http://www.solidteknics.com/

Jo & Tracey x