When I bought my first set of pots and pans, I made sure they were coated with Teflon. At the time, that was the gold standard in nonstick cookware. I wanted to make sure I could cook with abandon without worrying about spending hours scrubbing stuck-on leftovers.
My husband and I happily used our Teflon cookware for years, but when news about the dangers of Teflon started to make the news in the early 2010s, I ditched my entire set. Over the years, I acquired stainless steel, cast iron and ceramic-coated cookware.
Eventually, some Teflon cookware found its way back into my kitchen. Using it is just as easy as I remember, and the pans are affordable. However, with four children at home, I still worry about how Teflon might impact our health, especially now that my new Teflon cookware is showing the signs of wear and tear that come with regular use. My husband is convinced that my concerns with Teflon are overblown and that using Teflon cookware is now risk-free.
I asked some experts to settle the debate.
How do you even know if you have Teflon cookware?
Although there are small risks to using Teflon cookware, it continues to be popular because it has several advantages over the alternatives.
“Teflon typically outperforms other non-stick cookware,” Nadler said. He adds that it is often less expensive than alternatives like ceramic-coated cookware or higher-end stainless steel or cast iron cookware. Plus, Teflon cookware usually requires less maintenance than other types of cookware because it doesn’t need to be seasoned and does not require other materials, such as cooking sprays or oil, to make it non-stick, he says.
To find out if your non-stick cookware contains Teflon, check the label. If it says “Teflon” or “PTFE,” it contains Teflon. If you’ve already tossed the packaging, see if the Teflon logo is stamped on the bottom of the cookware. However, not all manufacturers use the Teflon logo on their cookware. If the logo is missing, you should examine the cookware’s surface for tell-tale signs that it is coated with Teflon. Teflon typically has a smooth, shiny, dark surface.
What are the concerns about Teflon?
Teflon has changed over the years. The concerning element of Teflon made before 2013 was perfluorooctanoic acid (PFOA), said David Nadler, a research assistant professor in the College of Engineering and Computing Sciences at New York Institute of Technology. PFOA is a type of polyfluoroalkyl (PFAS), known as “forever chemicals.”
According to the Environmental Protection Agency, exposure to PFAS, even in small doses over time, may potentially cause decreased fertility, developmental delays, hormonal imbalances and increased risk of some cancers.
Is Teflon still dangerous?
Manufacturers stopped using PFOAs in Teflon in 2013. “Modern Teflon cookware is now produced without PFOA, using alternative manufacturing processes” that are safer, Nadler explained.
The PFOA in Teflon was replaced with a different chemical, short-chain PFAS, explained A. Daniel Jones, a professor emeritus in the department of Biochemistry and Molecular Biology at Michigan State University. Short-chain PFAS is believed to be less harmful and stays in the body for less time than PFOA, he explained.
When used properly, modern Teflon made with this form of PFAS presents a “minimal risk” to human health because there is little chance of it seeping into food or the air, Jones said. He added that “exposures through proper use of Teflon-based cookware are small compared to other sources,” including drinking water, fish, raincoats, cleaning products, shampoo, makeup and other consumer products.
How can you minimize the risks of using Teflon?
That is reassuring news for those of us who like our nonstick pans. But you have to care for them correctly.
The biggest risk of using modern Teflon cookware comes from heating it to very high temperatures and using chipped or scratched cookware, Nadler said.
“Extreme heat allows for the chemicals to be released into the air,” he explained. “Think of the steam coming out of a pot of water. It only happens when enough heat is applied.”
According to Jones, Teflon cookware should never be heated to temperatures at or above 500 degrees Fahrenheit. Signs that your Teflon was heated to dangerous temperatures may “be apparent in the form of blistering or discoloration, in which case the cookware should be discarded,” he said.
If you do overheat your Teflon, you may also be at risk of developing the “Teflon Flu” from toxic fumes, which can cause headaches, fatigue, and flu-like symptoms. It can also be fatal to pet birds. To minimize your risk, Jamie Alan, an associate professor of pharmacology and toxicology at Michigan State University,suggests keeping the heat as low as possible when cooking with Teflon and to avoiding heating empty pans, which can reach high temperatures quickly.
When Teflon cookware is scratched or chipped, “there is a potential for flakes carrying the chemicals to get into your food,” Nadler said. Teflon cookware usually lasts about five years, Alan said, although she emphasized that it should be replaced sooner if it shows visible signs of wear and tear.
Despite these potential hazards, if you check the age of your cookware to ensure it was manufactured after 2013, check for chips and scratches, clean your Teflon cookware gently with the use of abrasives and avoid using it at high temperatures, there is minimal risk, Nadler said.
“The biggest risk to one’s health is going to be what is being cooked, frankly,” he added.