Many of us own pots, pans, and bakeware that is covered in a non-stick coating. These products are not only inexpensive, but come with the promise of making our lives just a little bit easier. But have you ever wondered about the safety and health ramifications of these pans?
What Makes It Non-Stick?
Most non-stick cookware is aluminum coated with a synthetic polymer called polytetrafluoroethylene (PTFE). PTFE was developed by DuPont 1938, then patented and trademarked in 1945 as Teflon. (2, 7)
Teflon provides a non-stick surface because it is an extremely non-polar chemical, meaning that it repels other substances. Thus, it provides a frictionless surface and it also doesn’t react with other chemicals making it very stable. (4, 7)
Teflon is added to many products to make them resistant to water and stains. These include carpets, fabrics, clothing, and paint as well as cookware. (7)
Other brands that use PTFE include Silverstone, Stationmaster, and Gore-Tex. Teflon, and the chemicals used in its production have grown into an industry which profits $2 billion a year. (1, 6)
PTFE is a fluorotelomer, or a perflurorochemical (PFCs), and they received this name because they contain fluoride atoms. PFC’s have been shown to be carcinogenic, disrupt hormone balances and affect fetal development.
Since PFC’s have a variety of applications and the research on their effects is quite complex, I wrote a post discussing these chemicals in detail. For now, let’s turn our attention to Teflon.
The Trouble with Teflon
Despite the various pros of PTFE, there are also many cons. The main concern around Teflon is the fact that it produces fumes when overheated which has shown to kill pet birds and cause people to experience flu like symptoms.
The Teflon Flu
Polymer Fume Fever or the “Teflon Flu” refers to the flu-like symptoms of chills, sore throat, coughing, headaches, muscle aches, and fevers between 100-104°F, that a person may experience if they are exposed to the fumes released when non-stick cookware is overheated. Teflon flu generally lasts for two to three days. (6, 7)
While DuPont has known about the illness caused by its products, it claims that Teflon maintains its integrity until around 500°F, and only produces fumes when it reaches 660°F to 680°F. While that seems like a high number, studies have shown that not only is it easy to reach in conventional cooking, but that harmful compounds are released at lower temperatures. (2)
A study conducted in 1991 found that when Teflon cookware reached 464°F, PTFE particles could be measured in the air. At 554°F oxidized particles are released. At 680°F toxic gases are released which are known to be carcinogenic to animals, poisonous to plants, and even lethal to humans. (8)
Even within two to five minutes cookware on a conventional stove can reach these temperatures. An even greater concern is using Teflon under a broiler in the oven or on the grill. Many ovens today are made with non-stick materials, and have self-cleaning cycles which will reach 800°F. (1** 2)
While neither the long term effects of routine exposure, nor the effects of coming down with the “Teflon Flu” have been well studied, it does seem like there is minimal health risk in ingesting Teflon, even if it is flaking. (2)
There is, however, concern about exposure to PFOA, perfluorooctanoic acid, a PFC used to make PTFE. Even though its thought that there is minimal PFOA present in the final Teflon product, after repeated heating and cooling it’s possible for PFOA to leach into food.
Thankfully DuPont stopped using this PFC to manufacture Teflon in 2013. (7)
Canaries for Your Kitchen
While the chemical flu is the most studied effect on humans, there have been many reported avian fatalities. That’s right, pet birds are dying from pots and pans and muffin tins. (This also makes you wonder if there are longer-term damages that haven’t been identified yet!)
Some of These Documented Cases Include:
- Deaths of 1,000 broiler chicks under Teflon-coated heat lamps at 396°F
- Deaths of baby parrots (number unknown) when a Teflon lined oven was used to bake biscuits at 325°F
- Deaths of 55 birds when water burned off a hot pan.
- Death of pet Cockatoo when water was boiled out of a Teflon pan
The makers of Teflon even acknowledge this risk, and warn consumers about this issue. In an online brochure sponsored by DuPont, as well as the Association of Avian Veterinarians and the ASPCA, the writer (a veterinarian) states that “bird fatalities can result when both birds and cooking pots or pans are left unattended in the kitchen, even for a few minutes.” (7,10)

Of course, in this industry sponsored brochure, it is made to seem that any cookware can cause birds this harm. However, on its own website, the Association of Avian Veterinarians places only non-stick cookware under the category of air pollutants dangerous to pet birds.
Air pollutants such as cigarette smoke, insecticides, and toxic fumes from over-heated non-stick-coated utensils can cause serious respiratory problems and even death. (9)
All sources recommend that birds be kept out of the kitchen and that ventilation should be utilized when cooking with non-stick.
How to Avoid Teflon Fumes
Though cases of Teflon flu in humans are rare, they do occur. Also, some sources, like the EWG, have concerns about potential cancer links with teflon fumes, though more research is needed.
Of course, the best way to avoid Teflon fumes in the kitchen is to use alternative cookware. Stick with traditional cookware options such as stainless steel or cast iron pots and pans, and ceramic and glass bakeware.
In my experience its also best to avoid so called “green pans” which have a thin ceramic coating which scratches easily causing food to stick. A high quality alternative is fully ceramic pans or ceramic-enameled cast iron cookware like dutch ovens and brasiers.
My Cookware Choices
I wasn’t aware of the problems with Teflon when I got married, and while we registered for mostly stainless steel dishes, we did receive a few non-stick items as well. After researching, we eventually got rid of these pieces and I’ve actually downsized to just the few dishes that we use regularly and love. My personal favorite non-toxic cookware pieces are:
- A set of Xtrema Ceramic pans– I reviewed them in depth here, but I love them because they are metal free, teflon free, and non-scratch (making them very easy to clean!). They can also be stored in the fridge, used in the oven, on the stove, or even microwaved (though we don’t personally use them in the microwave).
- A Le Cruset Skillet– A tribute to my French side and a skillet I use often.
- Caraway – Made with naturally smooth ceramic and is free of PTFE & other toxic materials. This means no leaching and no harmful toxic fumes.
- From Our Place – Check out the Always Pan. This is one of my favorite pans to cook stir fry and veggies in. It comes with a stainless steel steamer tray and is a dream to cook with. And to clean!
- Stainless Steel Bakeware- See a full list of my kitchen supplies here and some unusual items I use daily in this post.
Can’t Ditch the Non-Stick Yet?
If you do have non-stick cookware and can’t (or don’t want to) get rid of it right now, there are many things you can do to limit your exposure to fumes such as:
- Never preheat non-stick cookware at high heat.
- Use low to medium cooking temperatures.
- Don’t put non-stick cookware in an oven heated to over 400°F.
- Use an exhaust fan when cooking with non-stick.
- Don’t use the self-cleaning function on your oven if it contains any non-stick coatings.
And of course, if you have pet birds… don’t keep them in the kitchen while you are cooking!
This article was medically reviewed by Madiha Saeed, MD, a board certified family physician. As always, this is not personal medical advice and we recommend that you talk with your doctor.
Do you use teflon? Ever considered trying other options?
Can you elaborate on avoiding green ceramic skillets? I cook my eggs in these. You link to Xtrema skillets, but these are also ceramic. So now I’m not sure the best way to cook my scrambled eggs.
Thanks!
That’s crazy. It’s good to know these things, thank you for all the research! I don’t remember hat kind of pans I have, but I don’t usually cook in them at such a high temp.
I welcomed your article, because it confirmed what I have always been uncomfortable about – teflon. I just got rid of my teflon rice cooker on the weekend. And I also worked out to cook rice (including longer cooking brown rice) on the stove top, easily and not have it stick. In fact, when I cooked brown rice it cooked better on the stove than in the teflon rice cooker. The secret is to use a cast iron pan (not saucepan), a lid, and cook on super low for 45mins. During cooking don’t lift the lid.
I soak my rice to rehydrate it before cooking, cooks muck faster that way.
What about using brands that are German made like “Plasma” or “Woll”? I use them and I thought they were chemical-free? Is there something I don’t know? Thanks.
Jody
We ditched Teflon over 10 years ago. I just had a feeling it wasn’t good for us. I find a good seasoned cast iron pan is all the non-stick I need. Thank you for putting your research in writing. Now I can show people the why behind my original fears.
Katie, do you have a glass cook stove top? I do and I have fought Stainless steel skillets sticking food on them more than when I’ve used coils or gas. I would like to use stainless for some dishes I make (like tomato based) and was wondering if maybe the one you recommend works good on a glass stove top. I have the large Xtrema pan but it gets too hot. So I’m saving it for the day I can get a gas range. A girl can deam.
How do you season a cast iron pan? I had one and followed directions from Paula deans site but it didn’t work like it should have. I bought a lodge seasoned pan at tj max , haven’t really used it and it looks awful, now. When I wiped it out to use it for the second time it had a slight rust/metallic stuff coming off, I store them in the oven…..even when I use the oven.
I wrote a post about that here: https://wellnessmama.com/36721/season-cast-iron-pans/
I have used Scanpan for the past two years. They are non-toxic, mostly just wipe clean (my husband loves that part!!!), can be used safely at high temps, and twice a year Sur la Table puts them on sale for 50% or more off. I LOVE these pans knowing they’re safe for my family.
I have been curious about scan pan. I don’t understand why it’s non stick . It says something like titanium ceramic finish (over aluminum center ). Would love more info on this one!
I would also love your opinion on Scan pan. I bought a saute pan a couple years ago for the sole purpose of eggs in the morning. It is super easy to clean and now I use it for so much. Recently, I noticed it has a reddish brown tint to the non-stick area where it touches the food. My husband said it looks like rust. I am definitely looking into Xtrema Ceramic pans. Should I just toss my Scan pan?
Hello,
You recommend Xtrema Ceramic pans. You seem very thorough in your research and I was wondering if you looked at Dr. Mercola’s ceramic pots and pans. I was looking at both brands and debating which one would be a good brand to try.
Looking forward to your answer.
Thank you.
Mercola actually puts his logo on their pans… they are the same pan, so I prefer to purchase directly from the company and the deals are sometimes better 🙂
Would this mean that Teflon is safe for non cooking uses? I can see it being wonderful as a soap mold if so.
Good question… in theory, it could be fine at low temperatures for things like soap molds and non cooking uses.
I was definitely thinking about molds. The silicone ones don’t hold shape well and I love cute shapes
I’ve done some reading into this, and using them as molds- since you are not heating them, is ok. But the chemicals used to make Teflon are harmful, especially to the employees who make them.
I was wondering about PTFE in non-stick silicone dehydrator sheets. Since I won’t be heating foods about 118 degrees Farenheit, do you think that might be safe? Looking at your chart above, the temps in danger zone seem to start at 350…? Thanks in advance.
What about hard anodized aluminum based non-stick, like Calphalon? They avoid Teflon.
I avoid aluminum for other reasons, and plan to write about those soon, but you are right that they don’t usually use teflon.
I am having a hard time finding a great teflon free pressure cooker to cook beans. Any suggestions?
I use an electric one that has a stainless steel insert: https://www.amazon.com/Instant-Pot-Ultra-Programmable-Sterilizer/dp/B06Y1MP2PY/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=wellnessmama-20&linkId=ca970fe975ee2c690dbe9a0682a61903&language=en_US
OR, https://www.amazon.com/Buffalo-8-Quart-Stainless-Pressure-Classic/dp/B07JX9GBGG/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=wellnessmama-20&linkId=bb4c0e2cf0939bc686122f8b80b15751&language=en_US
I ditched ALL my Non-Stick and Aluminum Cookware because of their EXTREME toxicity!!
I switched to Cast Iron and Stainless Steel several years ago.