@sarajaneho: Chinese people don’t spend much time worrying about PFAS and non-stick pans. The reason is simple: traditional Chinese kitchens rarely use non-stick cookware. We cook with carbon steel woks, cast iron, and stainless steel. A well-seasoned wok develops a natural non-stick surface called a patina. Over time, high heat and oil create a protective coating that helps food release naturally—no chemical coatings required. This is also why many Chinese people roll their eyes when Western wellness conversations focus on PFAS, microplastics, or non-stick cookware. Traditional Chinese Medicine has always focused on the body, not the tools. The emphasis is on digestion, circulation, sleep, and the energetic properties of food—not what your pan is made of. That doesn’t mean these concerns aren’t real. They’re just relatively new compared to thousands of years of Chinese cooking traditions. As for me, after becoming more aware of the dangers of non-stick since moving to LA, I’ve switched to ceramic non-stick cookware like @caraway pans and a @Cuchenusainc rice cooker that’s free of PTFE, PFOA, PFAS, lead, and cadmium. But I still reach for my wok whenever I can. Listen to the full conversation on HOT WATER — “Growing Up Asian vs Asian American (What No One Talks About)”

Sara Jane Ho

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Tuesday 23 June 2026 22:10:25 GMT