Nonstick? Read the fine print

Readtime: 4 mins

You know Teflon. It’s in your floss, your raincoat, your nonstick pan.

But here’s the wild part: Teflon helped build the atomic bomb. Now, it’s in your kitchen.

And turns out, it’s still leaving fallout today.

Most non-stick pans use PFAS — “forever chemicals” that have been linked to cancer, infertility and immune dysfunction.

But even “green” pans swap one toxic coating for another — and let marketing do the rest.

So what’s actually safe to cook with?

Teflon: From nukes to nonstick

PTFE, later branded Teflon, was first used in the Manhattan Project to line pipes carrying radioactive uranium¹ .

Even after early safety warnings² , Teflon wasn’t kept in the lab, it was marketed into kitchens around the world.

But Teflon is a PFAS, part of a toxic chemical family nicknamed “forever chemicals”³ because they build up in your body and never break down.

And they’re everywhere: your frypan, your takeout box, your jacket — even the air you breath

But not all PFAS are the same:

• PFAS → A massive family of “forever chemicals” so widespread they’ve been found in both the environment and human umbilical cords⁴ .

• PFOA → One of the worst types of PFAS. Once key to making Teflon. Now banned for its health risks⁵ .

• Teflon → A commonly used type of PFAS that makes pans nonstick and jackets waterproof.

To summarize:

• PFAS = bad for you

• PFOA = definitely bad for you

• Teflon = still in your kitchen, still under scrutiny.

Teflon: guilty by association?

Teflon is still on shelves — and still marketed as safe⁶ . But should you trust it?

Probably not.

Teflon is still a PFAS after all — and that raises serious red flags. PFAS last 1,000 years in the environment⁷ and up to 35 years in your body⁸ .

So PFAS chemicals don’t just pass through you. They pile up in your body, dose by dose.

This bioaccumulation is part of why PFAS is so damaging to your health. It’s been linked to:

• Increased cancer risk⁹ (e.g., kidney and testicular cancers in some studies).

• Reduced fertility¹⁰ or adverse impacts on reproductive health.

• Immune system damage¹¹ or weakened response to vaccines.

• Thyroid disease¹³ and other hormonal disruptions.

• Elevated cholesterol levels¹⁴ .

How to avoid PFAS in your food

The easiest way to cut your PFAS exposure?

Ditch your nonstick cookware.

Teflon pans are convenient, but they're also the most common kitchen source of PFAS.

Not ready to part with your pan just yet? Here’s how to lower your risk of exposure:

• Inspect your cookware. Scratches, chips, or wear can release millions of micro- and nanoplastics into your food¹⁵ .

• Avoid high heat. Teflon starts to break down at ~500°F (260°C), releasing toxic fumes¹⁶ .

But even pans labeled “PFOA-free” or “PFOS-free” can be misleading.

Some brands swap out one toxic coating for another — then call it ‘green’.

👇🏻 Bottom line: If a label says nonstick, read the fine print. Or better yet, choose a non toxic cookware alternative.

You can still get nonstick — without the toxic tradeoff.

Titanium cookware tops the list (though it comes with a price tag). Stainless steel and cast iron are also go-to options, trusted by health pros and chefs alike.

1. Titanium Cookware

• What it is: Lightweight metal cookware often alloyed with steel or aluminum.

• Why it’s safer: Naturally inert, highly durable, and entirely chemical-free.

• Tips: Highly durable and resistant to scratching; ideal for everyday cooking but can be pricier.

2. Stainless Steel

• What it is: Durable alloy cookware without coatings.

• Why it’s safer: Chemical-free and safe under normal cooking conditions.

• Tips: Use oil and proper heating techniques to reduce sticking.

3. Seasoned Cast Iron

• What it is: Pure iron pans seasoned with a natural oil layer.

• Why it’s safer: Chemical-free semi-nonstick surface; only minimal iron leaching.

• Tips: Requires periodic re-seasoning; avoid harsh cleaning agents.

4. Ceramic-Coated Cookware

• What it is: Aluminum or steel pans with silica-based ceramic coatings.

• Why it’s safer: Free from PFAS chemicals, providing a smooth, non-toxic surface.

• Tips: Avoid scratches; ideal for low-to-medium heat cooking.

5. Enameled Cast Iron

• What it is: Cast iron pans coated with a non-reactive enamel glaze.

• Why it’s safer: No seasoning required, no iron leaching, and PFAS-free enamel.

• Tips: Best for slow-cooking and braising; becomes increasingly nonstick with proper use.

6. Carbon Steel

• What it is: Thin, lightweight steel pans seasoned like cast iron.

• Why it’s safer: No synthetic coatings or harmful chemicals.

• Tips: Needs occasional re-seasoning; excels at high-heat cooking.

What the experts use:

• Dr. Andrew Huberman recommends stainless steel or ceramic¹⁷ .

• Dr. Rhonda Patrick recommends stainless steel¹⁸ .

• Superpower co-founder and CEO Jacob Peters exclusively uses stainless steel.

• Tim Ferris reps titanium pans¹⁹ .

The TL;DR of Teflon

Teflon = PTFE = a type of PFAS.

PFAS are “forever chemicals” — they build up in your body and don’t break down for decades. Linked to cancer, infertility, and immune issues.

So why is Teflon still everywhere?

Because it’s cheap, durable, and convenient — especially in cookware and waterproof gear.

Here’s how to cut it from your life:

1. Replace your cookware.

Old or scratched Teflon? Ditch it. Opt for safer options like titanium, ceramic, stainless steel, or cast iron.

2. Learn your alternatives.

Ceramic-coated, enameled cast iron, seasoned cast iron, carbon steel — all non-toxic, all nonstick when used right.

3. Use good cooking technique.

The right oil. Medium heat. No metal utensils. Even safe pans need TLC to stay nonstick.

4. Think beyond the pan.

PFAS show up in clothes, makeup, and food packaging too. Check labels. The less, the better.

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