One More Thing to Watch Out For: The Hidden Dangers of Non-Stick Cookware

As if there isn’t enough to worry about between toxic ingredients in our food and personal‑care products, not to mention the containers they come in, now there’s another issue: what’s safe to cook with. Non‑stick pans have been sold for what, decades now? We were told they made life easier. But are they actually safe? Or is there something to the recently passed California bill that would prohibit PFAS in your cookware¹?

The bill specifically targets “intentionally added PFAS” which means these chemicals weren’t accidents or contamination that slipped in during production. They were added on purpose, for water resistance, grease resistance, stain resistance, or that magical “non‑stick” effect that makes products easier to sell. So when companies pretend they’re shocked by PFAS showing up in blood samples or drinking water, don’t be fooled. If it’s intentionally added, then they knew it was there all along, because they put it there.

What is PFAS?

Per‑ and poly‑fluoroalkyl substances (PFAS) are what you’ve probably heard called the “forever chemicals.” They earned the name because they resist breaking down in the environment. Once released, they linger indefinitely in soil, water, wildlife, and our own bloodstreams. PFAS have been detected in the Arctic and remote areas of Alaska, far from any industrial source². And they’re just not going away.

And yes, I said our bloodstreams. PFAS build up in the body too, with half‑lives measured in years (for some, 3–8 years)³. A half‑life of 3–8 years means that even if you stopped being exposed today, it would take your body that long to eliminate just half of what’s already in your bloodstream. It’s not just an environment issue, it’s cumulative in you. Cumulative in your family, your kids, your parents. Cumulative means the more exposure you have, the more chemicals are in your bloodstreams.

As the old saying goes, an ounce of prevention is worth a pound of cure. And in this case, California seems to be trying just that, preventing the continued spread of these forever chemicals into everyday products.

PFAS in Non‑Stick Cookware

PFAS are widely used to give cookware its slick, easy‑to‑clean coating. The most infamous is PTFE (polytetrafluoroethylene), commonly known by the brand name Teflon. But there’s a catch: at high heat, these coatings can release toxic fumes. One well‑documented phenomenon is “Teflon toxicosis” in birds, pet birds exposed to fumes from overheated non‑stick cookware often die within minutes⁴. If it can kill a bird, I’d bet it’s harming us in ways we’re still piecing together.

“If it can kill a bird, it’s harming you too.”

And here’s the thing: who among us carefully monitors the surface temperature of our pans? I have no idea how hot my stove gets when I’m sautéing vegetables. If you’re cooking on gas, it’s even harder to control. That means if you use non‑stick cookware, you’re likely breathing in something you don’t want in your lungs.

Known Health Risks

This isn’t exactly news to manufacturers. Communities have already filed lawsuits against companies like DuPont for contaminating drinking‑water supplies with PFOA (a legacy PFAS chemical once used in Teflon manufacturing). One famous case in Parkersburg, West Virginia led to multimillion‑dollar settlements after widespread health problems⁵.

And the science is stacking up:

• A 2021 study found PFAS could migrate from non‑stick cookware into food during normal cooking⁶.
• A 2024 study showed that PTFE‑coated cookware releases micro‑plastics and PTFE particles into food, which in lab studies caused cellular stress⁷.
• A 2022 investigation found many cookware and bakeware products had undisclosed PFAS coatings, linking exposure to liver disease, high cholesterol, impaired immunity, and thyroid disruption⁸.
• Numerous animal and cell studies demonstrate that long‑chain PFAS (like PFOA and PFOS) can cause reproductive and developmental harm, liver and kidney toxicity, immune suppression, and endocrine disruption⁹.
• Epidemiological studies show associations between PFAS exposure and hormonal disruption, certain cancers, cardiovascular disease, and reduced vaccine response¹⁰.

Manufacturers know this. But instead of pulling harmful products off the market, they spin the blame back on the consumer. Don’t scratch your pans. Don’t overheat your pans. Don’t use metal utensils. The burden shifts to you because in their playbook, your safety has always been your responsibility, not theirs.

PFAS have been around since the 1940s. Yes, you have read that right. For over 80 years, and yet, meaningful bans are just starting. And why? Why is it taking this long? Have consumers really not known they are not supposed to overheat their pots and pans, and not use a metal spatula on their non‑stick pans?

Let’s be real. It’s not because the science wasn’t there. Companies like DuPont and 3M had the data decades ago, buried it, and kept selling¹¹. Regulators turned a blind eye, politicians took industry money, and lobbyists whispered that the science was “uncertain.” Meanwhile, millions of people were drinking contaminated water and cooking dinner on toxic pans. If you’re wondering whose side the politicians and regulators are really on, just follow the money. It wasn’t on ours.

And let’s not forget that manufacturers often swap “bad” PFAS (like PFOA) for “short‑chain PFAS,” marketing them as safer even though studies show many of the replacements are just as persistent and toxic¹². It’s “whack‑a‑mole” regulation.

This isn’t just about the pots and pans in your kitchen that you might scratch or overheat, which, conveniently, allows manufacturers to shift the blame onto you. The California bill makes it clear: PFAS are showing up in all kinds of everyday products. Think cleaning sprays, food packaging, even dental floss. Seriously, dental floss should be just dental floss. You shouldn’t have to wonder if you’re scrubbing forever chemicals directly into your mouth every night. And children’s products? The list is long, and it shows just how saturated our lives have become with chemicals we never signed up for.

Even if you choose healthier foods and personal‑care products, the packaging they come in can leach harmful chemicals into what you eat and put on your skin. It’s all part of the same bigger picture: modern conveniences often come with invisible risks that we only discover years later.

And then there’s the other side of the equation that no one likes to talk about: the residuals from manufacturing. Even before you open that package of floss or fry an egg on that pan, PFAS have already been polluting the world during the chemical‑production stage. Factories that make these coatings and additives release waste into the air and water, leaving entire towns contaminated. Communities like Parkersburg, West Virginia have already fought and won lawsuits against chemical giants for exactly this reason. So when we talk about PFAS, it isn’t just about what you bring into your home. It’s also about the people who never asked to live downstream from a chemical plant, yet end up paying with their health.

So, What Should You Cook With?

Kudos to California for taking bold action. Kudos to the EU as well, as the EU is also moving toward a sweeping PFAS ban¹⁴, and some other countries are considering similar legislation. Anti‑kudos to manufacturers who knowingly harm their workers, consumers, the planet, and its animals.

So yes, add one more thing to your long list of things to watch out for.

So what should you buy? Great news: you have options: stainless steel, cast iron, enameled cast iron, glass, ceramic.

Personally, I’d love a set of Le Creuset enamel‑coated cast‑iron pans. They last forever. But the price tag could pay for a week‑long cruise for two. If you can’t afford the cruise, you probably can’t afford the cookware either.

From a more economical and health standpoint, stainless steel is the safer choice. But here’s what people don’t often mention: not all stainless steel is created equal. True “stainless” steel is a blend of iron with chromium and nickel to resist corrosion. Lower‑quality pans can leach metals (like nickel) into food, especially when cooking acidic dishes like tomato sauce¹⁵. If you’re sensitive to nickel, this can be a problem.

Tips for choosing wisely

• Check the grade: Look for 18/10 stainless steel (18 % chromium, 10 % nickel) for the best durability and lowest risk of leaching. Lower grades like 18/0 contain no nickel, which may be safer for nickel‑sensitive individuals but can be more prone to rusting.
• Avoid aluminum contact: Many stainless‑steel pans have an aluminum core or base for better heat distribution. That’s fine as long as the aluminum is fully encased in stainless steel. If exposed, it can leach into food, especially with acidic cooking.
• Test for nickel‑free: If you’re highly nickel‑sensitive, you can use a simple nickel test kit (the same kind dermatologists recommend for jewelry testing). A quick swipe on the inside of the pan will tell you if nickel is present at the cooking surface.
• Weight matters: A good stainless‑steel pan will feel heavy for its size. Thin or lightweight pans tend to warp and heat unevenly, which can also increase leaching risk.
• Rivets vs welds: Handles attached with rivets are common but can collect food residue and bacteria. Welded handles are easier to clean and usually a sign of higher‑quality construction.

Stainless steel does require some elbow grease. It won’t wipe clean like non‑stick, but a sprinkle of baking soda or a splash of vinegar during cleaning can make a world of difference. I’d rather spend an extra five minutes scrubbing than spend a lifetime dealing with the health consequences of toxic cookware.

Final recommendation: Toss every known toxic non‑stick pan in the trash now. Buy a good‑quality stainless‑steel pot you can afford and use it for everything until you can gradually add more healthy pots to your collection. Yes, cooking in one pot sucks—but so does having cancer.

Final Thoughts

Cookware should never be a source of poison. Yet here we are, decades into non‑stick being marketed as a miracle, while behind the scenes we keep learning just how toxic these coatings really are. California may be leading the way, but the rest of us shouldn’t wait until 2030 to make a change.

For me, the choice is clear: I’d rather scrub a stainless‑steel pan than scrub forever chemicals out of my bloodstream.

For health,
Tober

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References

1. California SB‑682: “Chemicals of Concern in Products” (2025) – the bill that adds PFAS to cookware. PDF
2. Young, C. J. et al. (2007). Perfluorinated acids in Arctic snow. Environmental Science & Technology 41(10). Link
3. Olsen, G. W. et al. (2007). Half‑life of PFOS, PFHxS, and PFOA in humans. Environmental Health Perspectives 115(9). Link
4. Brunetti, B. et al. (2019). Pulmonary hemorrhage in birds linked to Teflon toxicosis. Avian Pathology 48(2). Link
5. Bilott, R. (2019). Exposure. Atria Books – narrative of the Parkersburg, WV litigation. Link
6. Carnero, A. M. et al. (2021). PFAS migration into food. Foods 10(8). Link
7. Cole, M. et al. (2024). PTFE particle release from cookware. Science of the Total Environment 924. Link
8. Ecology Center (2022). “What’s Cooking?” PFAS coatings in cookware – report (non‑peer‑reviewed). Link
9. National Toxicology Program. PFAS: Human health hazards – government review. Link
10. Grandjean, P. et al. (2012). Vaccine antibody concentrations & PFAS. JAMA 307(4). Link
11. Lerner, S. (2016). The Teflon toxin: DuPont and the chemistry of deception. The Intercept. Link
12. Brendel, S. et al. (2018). Short‑chain perfluoroalkyl acids: concerns & strategy under REACH. Environmental Sciences Europe 30(1). Link
13. Hu, X. C. et al. (2016). PFAS in U.S. drinking water linked to industrial sites. Environmental Science & Technology Letters 3(10). Link
14. European Chemicals Agency (ECHA). (2023). EU PFAS restriction proposal – official government document. PDF
15. Kamerud, K. L. et al. (2013). Nickel & chromium leaching from stainless‑steel cookware. Journal of Agricultural and Food Chemistry 61(39). Link