Teflon Flu Risks, Cooking Safety Tips, and Nonstick Alternatives [CNET]

Yes, you can still use nonstick cookware. Here’s what you need to know to eliminate the risk of Teflon flu.

Nonstick cookware has been getting a lot of attention in the news lately, and not for good reasons. Many people enjoy the ease of not needing to spray their pots and pans when cooking, but rising cases of polymer fume fever, also called Teflon flu, have some reconsidering their cookware. In 2023, there were 267 reported cases – the most since 2000, according to the Washington Post.

Polytetrafluoroethylene, the chemical used in Teflon and other nonstick cookware, is often present in air fryers, pots and pans and other kitchen appliances. Just how serious is the Teflon flu and should you be concerned about nonstick coating when cooking? As long as your cookware was made after a certain year and you use it properly, you should be fine. Everything you need to know about Teflon flu and how to confidently use your kitchenware without getting sick is explained below. 

Read More: Can an Air Fryer Cause Teflon Flu?

What is Teflon flu?

Polymer fume fever, or Teflon flu, has reignited a debate about nonstick cookware safety. The illness occurs when fumes from an overheated Teflon or nonstick pan are inhaled. Nonstick pans are made with polytetrafluoroethylene (also known as PTFE). PTFE’s are known as “forever chemicals” since they take decades or sometimes even hundreds of years to break down. 

Under normal use, PTFE’s aren’t thought to cause a health risk, but when heated to above 500 degrees F there are increased emissions and the resulting polymer fume fever. Polymer fume fever causes a range of reported symptoms including fever, chills, muscle tension and headache. Symptoms of Teflon flu are temporary and generally start within 12 hours of exposure, but can take up to 24 hours to take hold.

How to avoid Teflon flu

Teflon and nonstick cookware is easy to use, clean and maintain but it should only be used for low to medium heat cooking. Never heat your nonstick cookware over high heat or medium heat for long periods of time. Try to keep the surface temperature at or below 450 degrees F, or emissions from the PTFE coating are likely to increase.  

What is Teflon, and does it cause cancer?

Nonstick or Teflon is a popular choice for home cooks. The big draw is that food won’t stick to pots and pans coated with Teflon the way it does to other metal materials, so it’s easy to flip a pancake or remove a cooked egg. Nonstick is also very easy to clean, generally taking no more than a few seconds to wash by hand. 

Teflon is a brand name for a synthetic chemical called polytetrafluoroethylene that’s used in many household products from wire coatings to fabric protectors and kitchen cookware, too. The knock on Teflon is that it’s unsafe if consumed or absorbed into the body and can increase the chances of cancer and other diseases. Studies have shown some connections (more on that below), but Teflon still exists and is used to make cookware, but the safety concerns around Teflon are mostly a thing of the past. 

I stress mostly. Here’s why…

The brand Teflon may be associated with a risk of cancer, but it’s actually a chemical formerly used in the making of Teflon called PFOA that’s to blame. According to the Centers for Disease Control and Prevention, perfluorooctanoic acid is a manufactured perfluorochemical developed in the 1930s and used to make fluoropolymer coatings and products that resist heat, oil, stains, grease and water. 

What are the negative effects of PFOA?

In some studies, PFOA has been linked to cancer, immune deficiency and a host of other medical problems. It has also been shown to affect growth and development and injure the liver in laboratory animals.

As recently as 2017, chemical giant Dupont settled a lawsuit for more than $670 million for its role in contaminating drinking water with PFOA (also referred to as C-8) in the mid-Ohio Valley. A previous class-action suit from 2004 in the same area led to a study that found PFOA was linked to cancer and compromised immune function, even in small doses. 

Teflon cookware made before 2013 may be toxic

All that was enough for most manufacturers to halt the production of nonstick coatings using PFOA around 2002. Teflon using PFOA wasn’t officially banned in the United States until 2014. Europe banned it in 2008. That means if you own Teflon nonstick cookware from 2013 or earlier, there’s a chance it contains PFOA. Nine years is typically longer than the average lifespan of a nonstick pan, but if you’re not sure, it’s probably best to replace any Teflon-coated pots or pans. 

If you’re concerned, look for PFOA-free cookware

Because of the ban, all nonstick cookware made in the US should be PFOA-free, but you’d be wise to make sure. Be extra cautious about buying cheap or off-brand cookware, especially if it’s not produced in a country with an active PFOA ban. PFOA is still produced elsewhere, largely in China, and used to make consumer products. 

The good news is that PFOA-free nonstick cookware is cheap, so there’s no reason to risk it with anything that might contain the chemical. You can nab a 10-inch skillet from a trusted cookware brand like Misen for $33 or Tramontina for around $25. Luxury cookware brand All-Clad makes a two-piece nonstick cookware set for $50.

The best natural nonstick cookware alternatives

If you’re ready to ditch Teflon and chemical-based nonstick pots and pans altogether, there are plenty of more natural nonstick alternatives. 

The most nonstick of the bunch is ceramic cookware, which has seen a boom in popularity since concerns about Teflon first surfaced. A few popular ceramic cookware options include The Always Pan (read my full review here), Caraway and Greenpan.

Cast iron is another cookware material that develops a natural nonstick coating over time, especially if you season it well and care for it properly. It won’t likely ever become as nonstick as Teflon, but cast iron has loads of other culinary benefits that are worthy of a few extra seconds of scrubbing in the sink after use. Lodge is a tried-and-true cast-iron cookware producer: You can scoop up a 10-inch skillet for as little as $24.

Carbon steel is yet another option and functions similarly to cast-iron cookware, although it’s not quite as heavy, slightly more sensitive to corrosion, and typically more expensive. Carbon steel hasn’t really popped off here in the US but is a favorite of professional chefs, as well as yours truly. Cookware startup Made In produces an excellent blue carbon steel skillet for around $80, but there are cheaper options out there.