Non-Stick Coating

Non-stick coating is a layer applied to cookware that prevents food from sticking. The most common type is PTFE (polytetrafluoroethylene, branded as Teflon), a synthetic fluoropolymer. Newer types include ceramic-based coatings (silica-based, not actually ceramic in the traditional sense). All non-stick coatings degrade over time, especially with high heat and abrasion.

Food doesn't stick, cleanup is easier, less oil needed for cooking. Non-stick cookware transformed everyday cooking in the 1960s-70s and remains popular for that reason.

Non-stick, PTFE, Teflon, PFOA-free, ceramic-coated, ceramic non-stick. "PFOA-free" is a marketing claim — most non-stick has been PFOA-free since around 2015. It doesn't mean PFAS-free as a whole family.

Frying pans, saucepans, baking sheets, waffle irons, rice cooker inserts, slow cooker liners, electric griddles, and iron soleplates.

Three routes. Overheating PTFE (above ~260°C / 500°F) releases fumes that include perfluorinated compounds. Scratched or flaking non-stick coating gets into food as small particles. And some non-stick coatings still use PFAS in manufacture even after the PFOA phase-out, which can contribute to ambient body burden.

PFAS exposure during pregnancy is one of the most well-documented chemical concerns — linked to lower birth weight, pre-eclampsia, and gestational outcomes. Modern non-stick is much less PFAS-heavy than older versions, but worn or overheated non-stick is worth avoiding during pregnancy.

PFAS exposure is linked to sperm-quality effects in some studies. Cooking with overheated or scratched non-stick is a small contributor compared to drinking water or food packaging.

Higher concern for children because of developmental sensitivity and per-kilo body weight. Scratched non-stick is a clear "replace it" trigger when feeding kids. Better defaults: stainless steel or cast iron for family cookware.

Lifetime PFAS body burden accumulates with age. No specific cookware-related concern beyond that.

Strongest evidence is for PFOA harm — kidney cancer, immune effects, developmental concerns. PFOA has been phased out of consumer PTFE manufacture. The replacement PFAS (GenX and similar) are less studied but raise similar concerns and are increasingly restricted. PTFE itself, at normal cooking temperatures, is broadly considered stable.

Low for modern, intact non-stick used at moderate temperatures. Moderate for scratched, worn, or repeatedly-overheated non-stick. High concern for old (pre-2015) PFOA-containing non-stick, which should be replaced.

Stainless steel, cast iron (or enamelled cast iron), carbon steel — all last decades and don't degrade into food. Ceramic-coated pans as a non-stick alternative; they wear out faster than traditional cookware but contain no PFAS.

Easy. Stainless steel and cast iron are widely available, often less expensive long-term than continuously replacing worn non-stick. The skill is in technique (lower heat, more oil) more than equipment.

Audit your current non-stick pans. Anything with visible scratches, flaking, or wear — throw it out. Replace with stainless steel or cast iron over time as budget allows.

Modern intact non-stick at moderate heat isn't a major exposure source — the bigger issue is scratched or overheated pans. Cast iron and stainless steel are durable, last decades, and remove the degradation issue entirely. Replace worn non-stick first; don't rush to ditch a good intact pan.

EPA on PFAS, ECHA on perfluoroalkyl chemicals, and academic reviews on cookware coating safety. See References below.