Tefal Pans: Scratch Safety Concerns

Tefal pans are coated with polytetrafluoroethylene (PTFE), also known as Teflon, which has been used to line cookware since the 1940s. While Teflon is considered safe for use, even if scratched, there are concerns about the release of toxic compounds when the coating is damaged. Scratches on non-stick pans can cause flakes of the coating to end up in food, and overheating non-stick pans can release fumes that may be harmful to humans and fatal to birds. However, the Food and Drug Administration advises that these chips are not a health hazard as they pass through the body.

Tefal pans are made from a substance called polytetrafluoroethylene (PTFE)

In cookware, PTFE provides a non-stick coating that prevents food from sticking to the pan, making it a convenient and easy-to-clean option for cooking. The non-stick surface also requires less oil or butter, promoting lower-fat cooking methods. PTFE is hydrophobic, meaning that water and water-containing substances do not wet its surface. This property, along with PTFE's low coefficient of friction, contributes to its non-stick capabilities.

While PTFE itself is considered safe for use in cookware, there have been concerns about the presence of perfluorooctanoic acid (PFOA), a chemical previously used in the production of PTFE. PFOA has been linked to various health issues, including cancer, thyroid disorders, and liver disease. However, it's important to note that Tefal was one of the first manufacturers to eliminate PFOA from its non-stick coatings, and all Tefal products have been PFOA-free since 2013.

Public Health Authorities in Europe and the United States have confirmed the health safety of PTFE coatings in cookware, even in the case of ingestion. Studies have shown that the human body does not assimilate PTFE particles, rendering them harmless. Additionally, PTFE is frequently used in medicine for applications such as pacemakers and implants.

While scratched Tefal pans may not pose a significant health risk, scratches can reduce the non-stick properties of the pan. Therefore, it is recommended to replace Tefal pans that have excessive scratches to maintain their non-stick performance.

Perfluorooctanoic acid (PFOA) was used in non-stick pans until 2015

Perfluorooctanoic acid (PFOA) is a synthetic chemical compound used in the manufacturing of non-stick pans. Due to health and environmental concerns, it was phased out of the production process by 2015.

PFOA was used in the application of non-stick coatings to cookware, along with PTFE (commonly known as Teflon). These coatings are valued by cooks for their ability to reduce the amount of oil needed for frying and their ease of cleaning.

However, PFOA has been linked to adverse health effects in laboratory animals, including affecting their development and causing other health issues. It was also found in the bloodstream of a sample of the US population, as well as in the environment.

In 2004, the Environmental Protection Agency (EPA) took action against DuPont, the manufacturer of Teflon, for failing to report the risk of injury to human health and the environment due to exposure to PFOA. This resulted in a $10.25 million settlement in 2005.

In response to the health and environmental concerns, the EPA launched a stewardship program in 2006, inviting eight major fluoropolymer and telomer manufacturers, including DuPont and 3M, to participate in eliminating PFOA from emissions and products by 2015. The initial goal was to reduce PFOA by 95% by 2010, which was met or exceeded by most companies.

By 2013, all participating brands had stopped using PFOA in the manufacturing of non-stick cookware, and today, all non-stick cookware is PFOA-free. This means that any non-stick pans manufactured since 2013 are safe from PFOA.

While PFOA is no longer a concern in non-stick cookware, it is important to note that overheating non-stick pans can cause the coating to break down and release potentially harmful fumes. Therefore, it is recommended to use low or medium heat when cooking with non-stick pans and to avoid preheating an empty pan.

PFOA has been linked to diseases such as cancer and liver tumours

Perfluorooctanoic acid (PFOA) is a chemical used as a processing aid for Teflon. It has been linked to cancer in lab animals, including lab mice. Studies have also shown a positive association between PFOA exposure and the incidence of certain types of cancer in humans. For example, a study of residents living near a DuPont Teflon-manufacturing plant in West Virginia found a positive association between kidney cancer and very high and high serum exposure categories. Another study found a link between PFOA exposure and testicular cancer, with the highest exposure category having an odds ratio of 2.8.

In addition to cancer, PFOA has also been linked to liver tumours. A recent clinical study found that people with high levels of perfluorooctanesulfonic acid (PFOS), a type of per- and polyfluoroalkyl substance (PFAS), in their blood had an increased risk of developing hepatocellular carcinoma, the most common form of liver cancer. This study adds to previous evidence from animal studies that suggested a link between PFAS and liver cancer.

While the exact mechanisms are still being studied, one theory suggests that PFAS may increase the risk of liver cancer by disrupting fat metabolism and driving fat accumulation in the liver.

It is important to note that the use of PFOA in Teflon-coated cookware has been phased out by most manufacturers. Additionally, the Food and Drug Administration (FDA) has worked with manufacturers to phase out the use of PFAS in food packaging. However, due to the persistent nature of these chemicals, they can still be found in the environment and in the human body.

Overheating Tefal pans can release fumes that may cause flu-like symptoms

Tefal pans, like other non-stick cookware, are coated with a material called polytetrafluoroethylene (PTFE), commonly known as Teflon. This coating provides a non-reactive, non-stick, and almost frictionless surface, making Tefal pans a convenient option for cooking and cleaning.

However, it's important to note that overheating Tefal pans can release fumes that may cause flu-like symptoms. This occurs when the Teflon coating starts to break down at temperatures above 500°F (260°C). These fumes can lead to a condition known as polymer fume fever or "Teflon flu," which includes temporary, flu-like symptoms such as chills, fever, headache, and body aches.

To minimise the risk of overheating and fume release, it is recommended to follow these safety precautions when using Tefal pans:

• Avoid preheating an empty pan. Always have food or liquid in the pan before preheating.
• Cook on low to medium heat and avoid high-heat cooking techniques like broiling.
• Ensure proper ventilation in the kitchen by using an exhaust fan or opening windows.
• Use utensils made of wooden, silicone, or plastic materials to prevent scratching the non-stick surface.
• Hand wash gently with a sponge and warm, soapy water. Avoid abrasive cleaning pads or steel wool, as they can scratch the surface.
• Replace old cookware with excessive scratches, peeling, flaking, or chipping.

By following these simple guidelines, you can safely use Tefal pans and minimise the risk of any potential health hazards associated with overheating.

There are many safe alternatives to Tefal pans

Tefal pans, or Teflon pans, are coated with polytetrafluoroethylene (PTFE), which has been available for over 60 years. PTFE is a chemical compound that, when kept at the right temperature, is inert and non-toxic to humans. However, if overheated, PTFE can break down and release fumes that may cause flu-like symptoms in humans.

Due to health and safety concerns, the manufacturing process for PTFE coatings has changed in recent years. Before 2013, non-stick brands used perfluorooctanoic acid (PFOA), a synthetic chemical, in the process of making PTFE non-stick coatings. PFOA has been linked to cancer in lab animals and can cause health issues in humans. Since then, PFOA has been removed from the manufacturing process, and today's cookware is made with PTFE but is completely free of PFOA.

Despite these changes, some people still prefer to use alternatives to Tefal pans. Here are some safe options:

Ceramic Non-Stick

Ceramic non-stick pans are coated with natural materials, typically sand-derived silicon. They offer similar food release to Teflon pans without the risk of releasing fumes at high temperatures. Ceramic non-stick pans are also more affordable and come in a variety of designs and colours. However, they are less durable than traditional non-stick pans and may need to be replaced within a year or two.

Cast Iron

Cast iron pans are highly durable and can last for decades when cared for properly. With proper seasoning, cast iron pans develop a natural non-stick surface that performs similarly to Teflon. They have superior heat tolerance and retention compared to non-stick pans and can be used on various heat sources such as stoves, ovens, broilers, and grills. However, cast iron pans are heavy, heat slowly, and require extra maintenance. They are also reactive, so it is important to avoid cooking acidic foods in them.

Enameled Cast Iron

Enameled cast iron pans have all the benefits of cast iron but are easier to clean. They have a stick-resistant cooking surface that is more durable than non-stick coatings. Enameled cast iron pans are also non-reactive, so you can cook any type of food in them. However, they are much more expensive than other options, heat slowly and unevenly, and are heavier than other types of pans.

Carbon Steel

Carbon steel pans are affordable, lightweight, and offer a non-stick surface when seasoned properly. They have thinner walls than cast iron pans and heat up faster. Carbon steel pans can also withstand much higher temperatures than non-stick pans. However, the surface is not as slick as a PTFE-coated pan, and the seasoning can break down quickly if you cook acidic foods. Carbon steel pans are also reactive and require extra precaution when cleaning.

Stainless Steel

Stainless steel pans are durable, versatile, and require minimal maintenance. They heat up quickly and evenly and can last a lifetime. Stainless steel is also non-reactive, so you can cook any type of food without issue. However, stainless steel pans are expensive and do not offer a slick cooking surface, so food is more likely to stick. They also take extra effort to clean compared to non-stick pans.

Frequently asked questions