Marianne Martinez
Teflon is a brand name for a synthetic chemical coating used on cookware to make it non-stick. Since the 1940s, there have been concerns about the potential health risks of using scratched Teflon pans, including the increased risk of certain types of cancer. While there is no proven link between Teflon and cancer, studies have found that scratched non-stick pans can release thousands to millions of microplastic particles, which may be harmful to human health.
| Characteristics | Values |
|---|---|
| Cancer risk | Probably not, but there are some caveats. |
| Pans to avoid | Nonstick pans manufactured before 2013, especially if scratched. |
| Chemicals to avoid | PFAS (Per- and polyfluoroalkyl substances), PFOA (Perfluorooctanoic acid), PFOS (Perfluorooctane sulfonic acid). |
| Safer alternatives | Cast iron, stainless steel, carbon steel, ceramic-coated pans, aluminium. |
| Maintenance tips | Avoid metal utensils, use soft sponges, hand wash, avoid high heat, avoid nonstick cooking spray. |
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What You'll Learn
- Scratches on non-stick pans can release microplastics into food
- PFAS chemicals in non-stick pans are linked to health risks
- Non-stick pans manufactured before 2013 may contain harmful chemicals
- PFOA, a chemical used in the manufacturing of Teflon, is linked to cancer
- Alternatives to non-stick pans include cast iron, stainless steel, and carbon steel
Scratches on non-stick pans can release microplastics into food
The chemicals used to create the non-stick coating on pans are often PFAS (per- and polyfluoroalkyl substances), also known as "forever chemicals" due to their longevity. One common PFAS is polytetrafluoroethylene (PTFE), found in the popular brand name Teflon. Other commonly studied PFAS include perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS). In 2006, the Environmental Protection Agency (EPA) began working with eight major companies to phase out PFOA by 2015 due to concerns about its long-term impacts on human health and the environment.
While newer models of non-stick cookware made in the United States are unlikely to pose health risks from scratches, it is still recommended to avoid using scratched or dented non-stick pans to prevent exposure to potentially toxic chemicals. These pans can release harmful chemicals into the air when heated past 500 degrees Fahrenheit, so it is important to follow the manufacturer's instructions and avoid high heat. Additionally, non-stick pans should be hand-washed with soft sponges and stored with a cloth towel to prevent scratches.
To summarise, scratches on non-stick pans can release microplastics and nanoplastics into food, and while there is no proven link between these particles and cancer, it is recommended to avoid using scratched non-stick pans to minimise exposure to potentially toxic chemicals.
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PFAS chemicals in non-stick pans are linked to health risks
The chemicals used to create the nonstick coating on pans are often PFAS (per- and polyfluoroalkyl substances), which are known as "forever chemicals" because they take a long time to break down. One common PFAS is polytetrafluoroethylene (PTFE), which is found in the popular brand name Teflon. Other commonly studied PFAS include perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS).
PFAS chemicals have been linked to several health risks. PFOA, which has been studied more than most other related chemicals, has been clearly linked to health risks in humans. Exposure to PFAS has been linked to liver damage, lowered immunity in children, and other health concerns. PTFE coatings, when overheated, can produce fumes that are harmful to humans and deadly to small birds.
Multiple studies have found that the presence of PFAS in older nonstick pans is linked to cancer. However, newer models of nonstick cookware made in the United States are less likely to pose health risks associated with scratches. Pans made with a ceramic coating and carrying a PTFE-free claim, such as the Red Copper and Always pans, are far less likely to have forever chemicals.
To avoid exposure to potentially toxic chemicals, it is recommended to replace any nonstick cookware when the coating is damaged, especially if it was made before 2015. It is also important to avoid heating nonstick pans beyond 500°F, as this can release harmful chemicals.
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Non-stick pans manufactured before 2013 may contain harmful chemicals
Non-stick pans are coated with PFAS (per- and polyfluoroalkyl substances), also known as "forever chemicals" because they take a long time to break down. One common PFAS is polytetrafluoroethylene (PTFE), which is found in the popular brand name Teflon. Other commonly studied PFAS include PFOA and PFOS (perfluorooctane sulfonic acid). While PFOA has not been used in the manufacturing of Teflon since 2013, it is still unknown what the long-term effects of low levels of PFAS exposure are. The CDC and EPA state that exposure to PFAS at certain levels may be harmful to human health.
When choosing a non-stick pan, it is important to avoid metal utensils, as these can scratch the surface coating. It is also recommended to hand wash non-stick pans with a soft sponge, as dishwashers can cause scratches. If your non-stick pan becomes scratched or chipped, it is safest to replace it, especially if it was manufactured before 2015. Non-stick pans made without PFOAs are considered safe, but it is still important to follow the manufacturer's instructions and not heat them above medium to avoid the release of potentially harmful fumes.
While the health risks associated with scratches on newer models of non-stick cookware are unlikely, it is still important to maintain and replace your non-stick pans as needed. Proper maintenance includes using the right tools, such as silicone or wood-based utensils, and avoiding non-stick cooking spray, which can leave behind a film that compromises the slick surface. It is also important to clean your non-stick pans properly, allowing them to cool before hand washing to avoid rapid temperature changes that can warp the pan and separate the coating.
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PFOA, a chemical used in the manufacturing of Teflon, is linked to cancer
Perfluorooctanoic acid (PFOA) is a chemical that was previously used in the manufacturing of Teflon. It is one of thousands of chemicals in the polyfluoroalkyl substances (PFAS) family. PFAS chemicals are very stable and don't interact much with other chemicals. This makes them helpful in creating products that resist oils, stains, water, and heat. However, they also have the potential to be harmful to human health.
PFOA is known as a "forever chemical" because it takes a long time to break down. It can stay in the environment and the human body for extended periods. Due to concerns about its long-term health and environmental impacts, the Environmental Protection Agency (EPA) worked with major companies to phase out PFOA by 2015. All Teflon products, including nonstick cookware, have been PFOA-free since 2013.
Studies have suggested a possible link between PFOA exposure and an increased risk of certain types of cancer, including testicular cancer, kidney cancer, and thyroid cancer. However, the increases in risk have been small, and not all studies have found definitive links. The American Cancer Society states that there are no proven risks to humans from new PFOA-free nonstick cookware.
Despite this, some experts remain concerned about the potential health effects of PFOA. It is important to note that nonstick pans with scratches or chips can release small particles of the coating into food, which may include PFAS chemicals. Therefore, it is recommended to replace any nonstick cookware with a damaged coating, especially if it was manufactured before 2015.
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Alternatives to non-stick pans include cast iron, stainless steel, and carbon steel
While non-stick pans are popular due to their ease of use and cleaning, concerns have been raised about their potential health risks. Non-stick pans manufactured before 2015 may contain per- and polyfluoroalkyl substances (PFAS), which have been linked to adverse health effects, including cancer. When these pans are scratched or chipped, small particles containing these chemicals can flake off into food.
As a result, consumers are increasingly seeking alternatives. Cast iron, stainless steel, and carbon steel are three durable and safe alternatives to non-stick pans. Cast iron pans are a well-known alternative, offering excellent heat retention. They require seasoning—a process of coating the pan with a thin layer of oil and heating it to create a natural non-stick surface. Properly seasoned cast iron pans can rival traditional non-stick options in terms of food release. Stainless steel pans are highly durable, scratch-resistant, dishwasher-safe, and low-maintenance. They are also non-reactive, making them safe for cooking acidic foods. While stainless steel pans are not naturally non-stick, preheating and using adequate oil can prevent sticking. Carbon steel pans are similar to cast iron in terms of heat retention and can develop a natural non-stick surface with proper seasoning. They are virtually indestructible, and any issues can often be resolved by scrubbing and reseasoning.
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