If one wants to cook “greaseless”, why not buy “non-stick” pans?
A “non-stick” pan can cook with little oil, but there are disadvantages and hazards to using them. To start with, the coating wears off into the food, a little bit, every time you cook. Manufacturers tell you to dispose of the pan once its chipped, meaning you continually have to buy them over and over. Some sets of non-stick pans can be hundreds of dollars. This can get expensive over time. If you are cooking on any chipped, non-stick pans, your food is directly exposed to the aluminum cooking surface… there is also a lot of controversy regarding consuming aluminum (more below). If you read the back of a non-stick pan’s label it will warn you not to have birds in the kitchen, as fumes released from an overheated non-stick coated pan can kill birds. Furthermore, the fumes can also give you “polymer fume fever.” At 500ºF six different carcinogenic gases can be released from a non-stick pan. If inhaled, you can get flu-like symptoms, such as body aches, fever and nausea. A chemical found
