PFOA- and BPA-Free Cooking
In recent years, South African consumers have become far more conscious about the materials used in their cookware. From concerns about chemical leaching to the rise of kitchen gadgets operating at extreme temperatures, it’s no longer just about how well a pot cooks, it’s about how safely it does so.
That’s where Remoska SA steps in with a product that ticks all the boxes: their non-stick Teflon-coated electric cookers are not only easy to use but are also free from PFOA (perfluorooctanoic acid) and BPA (bisphenol A), making them a significantly safer choice for both adults and children.
While traditional cookware like cast iron and modern devices such as air fryers still dominate many kitchens, scientific evidence increasingly points to the hidden dangers of these popular options. The Remoska one-pot cooker stand out as an enclosed cooking system that avoids the health pitfalls of dangerous cooking methods while delivering consistent results.
What Makes Remoska’s Coating Safe?
Remoska’s products use a PTFE-based non-stick coating, commonly known as Teflon. However, not all Teflon is created equal. Historically, manufacturers used PFOA in the production process. This chemical has since been classified as a known human carcinogen (IARC Group 1) by the International Agency for Research on Cancer (IARC) and linked to various health conditions including thyroid disorders, liver damage, developmental delays and certain cancers¹. Remoska guarantees that its cookware is completely free of PFOA, aligning with global safety guidelines and protecting consumers from this known toxicant.
Likewise, their cookware contains no BPA, a synthetic compound often found in plastics and epoxy resins. BPA has been shown to leach into food and beverages, particularly when containers are exposed to high temperatures. It mimics oestrogen in the body and may contribute to fertility issues, behavioural problems in children, and increased risk of obesity and cardiovascular disease². Remoska’s cookers are designed to operate at safe internal temperatures (typically between 160°C and 200°C), well below the levels that would trigger breakdown or leaching of common food-contact materials.
Temperature Matters: Chemical Stability and Safety
The stability of any non-stick coating is highly dependent on temperature. PTFE, when heated beyond 260°C, can degrade and emit fumes that are potentially harmful to both humans and animals³. With Remoska’s products never exceeding 200°C, they remain well within the chemical safety threshold. That sets them apart from conventional stovetops or ovens, where temperatures frequently reach or surpass 250°C.
Air fryers, often marketed as the healthier alternative to deep frying, tend to operate at temperatures of 200°C or more. But recent reports have raised concerns about their potential to generate acrylamide, a by-product of high-heat cooking particularly in carbohydrate-rich foods like potatoes. Acrylamide has been classified as a probable human carcinogen by the IARC⁴. Although studies often show lower levels of acrylamide toxicity when using Air Fryers as opposed to deep frying. Repeated exposure over time could increase the risk of cancer, especially when the food is cooked to the point of browning or charring.
The Hidden Health Risks of Cast-Iron Cookware
Cast-iron pots and pans have a loyal following due to their durability and heat retention, but they may not be the healthiest option for every household. One key concern is iron leaching. Cooking acidic foods (like tomatoes or vinegar-based sauces) in uncoated cast iron can lead to elevated iron content in the food. While iron is essential for health and a benefit to those with iron deficiency, too much of it can contribute to oxidative stress and conditions like haemochromatosis, a disorder more common among men and post-menopausal women⁵.
Haemochromatosis is a genetic disorder where the body absorbs too much iron from food, leading to a buildup in organs like the liver, heart, and pancreas. Over time, this excess iron can cause serious health problems such as liver disease, diabetes, heart issues, and joint pain. The condition is more common in men and post-menopausal women and often goes undetected until symptoms appear. Treatment typically involves regular blood removal (phlebotomy) to reduce iron levels and prevent long-term damage.
Additionally, cooking at high temperatures, such as when searing meat, can lead to the formation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Both compounds have been linked to colorectal, pancreatic, and prostate cancers and are formed when meat is cooked at very high temperatures, particularly during grilling, pan-frying or roasting⁶.
To mitigate this, some potjie pots are now coated with ceramic linings to limit direct food contact with metal. However, even these linings can wear over time, especially when scratched or cleaned with abrasive tools.
What About Air Fryers?
Air fryers might seem like the ideal kitchen gadget. Fast, crispy results with little or no oil. Nevertheless, the very process that makes them efficient also introduces new health risks. As noted earlier, the creation of acrylamide in high-heat, dry cooking of starches is a real concern. Yet, there is more to this than meets the eye.
Cooking meat in an air fryer at high temperatures can still result in the formation of HCAs and PAHs, especially when juices drip onto hot surfaces and char⁷. Another by-product of high-heat cooking is the generation of advanced glycation end products (AGEs), which have been associated with increased oxidative stress and inflammation. Long-term dietary exposure to AGEs may contribute to the development of diabetes, kidney disease, and cardiovascular issues⁸.
Why Remoska Wins in Daily Use
Unlike cast iron or air fryers, Remoska’s electric cookers maintain a consistent, moderate temperature. Their design keeps heat evenly distributed without the need for excessive oil or browning, thus significantly lowering the risk of acrylamide, HCAs and PAHs.
Remoska cookers also use a closed-lid system that traps steam and keeps food moist, which reduces the likelihood of burning and charring. Not only does this preserve nutrients, but it also results in tastier, healthier meals that the whole family can enjoy.
Conclusively, because Remoska cookers are made without PFOA and BPA, consumers can be confident that their cookware will not introduce unwanted chemicals into their food, even with everyday use.
Conclusion
Comparative Summary Table: Cooking Method Risks
As more information becomes available about the risks associated with various types of cookware, South African consumers are rightly asking tougher questions. What exactly are we cooking with? What are the long-term effects? Are there safer alternatives?
With Remoska SA, the answer is clear. The company’s commitment to chemical safety, low-temperature cooking and user-friendly design offers a safe, scientifically supported alternative to riskier cookware options. It is time we all cooked with greater peace of mind.
References
- U.S. Environmental Protection Agency. (2023). “Basic Information on PFOA.”
- Mayo Clinic. (2023). “What is BPA, and what are the concerns about BPA?”
- Healthline. (2022). “Is Nonstick Cookware Like Teflon Safe to Use?”
- U.S. Food & Drug Administration. (2022). “Acrylamide Questions and Answers.”
- World Health Organization. (2019). “Excess Iron Intake”
- (a) National Cancer Institute. (2023). “Chemicals in Meat Cooked at High Temperatures.”
(b) Dietary Heterocyclic Amine Intake and Colorectal Adenoma Risk.
(c) Dietary Heat-Treatment Contaminants Exposure and Cancer.
(d) Chemicals in Meat Cooked at High Temperatures and Cancer Risk.
(e) Inhibiting Effects of Different Cooking Methods and Spices on HCAs/PAHs. - Verywell Health. (2025). “Are Air Fryers Healthy?”
- Uribarri, J. et al. (2010). “Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet.” Journal of the Academy of Nutrition and Dietetics.
