Even though I eat a mostly plant-based and raw diet, I still enjoy cooking up a warm meal every now and again. Sautéing a little tempeh, onion, garlic and miso is always a delicious addition to a kale salad.

But what happens if the pan you’re using to make your healthy masterpiece is doing you more harm than good? Case in point: Non-stick fry pans and the solid research that shows they’re detrimental to human health.

I cleaned out my kitchen cupboards long ago from chemical-coated cookware, after I did some research and found those fancy non-stick fry pans produce highly toxic fumes that leach into food causing cancer and other illnesses.

According to the Environmental Working Group (EWG), after just two to five minutes of heating, coated cookware can exceed the point where the coating breaks apart and emits toxic particles and gases. At varying temps the coatings can give off at least six toxic gases, including, you guessed it, two carcinogens.