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From what I understand the risk associated with Teflon pans is mostly with manufacturing with them, and the chemicals affecting manufacturing workers and getting in waterways, not cooking and eating from them.
The risk from heating them up is generally considered to be minor, and an uncommon accute risk, rather than something that happens regularly and that affects long term health. Adam ragusea did a very well reseached video on the subject where he spoke to experts about where the risks do and don't lie (actually it looks like he's done two, this is the more recent one)
But do know that buying them facilitates their manufacture, and the impact on workers and the environment is pretty horrible.
The chemicals involved are often called "forever chemicals" because they basically never break down, meaning they'll pretty much just accumulate for as long as we manufacture things with them, which includes A LOT of different products. Rain coats are often made with them, and aren't supposed to shed pfas or pfoas, but evidently do anyway at alarming rates, and our water sources are already fairly contaminated. This video does a really good job of covering that side of the conversation about "forever chemicals"
Recent studies have shown that the pans offgas without even being used or at low temperatures, but yes just buying them at all is the main problem.
Could you give a source of any kind or some tips on finding this info? Interested in reading more.
Thank you for the additional info, I will have to look into that at some point :)
Teflon Pans very often chip or scratch and eating the Teflon is admittedly not as bad as most people would assume but it also accelerates their breakdown under high heat.
Idk about you but my cookware reaches high heat pretty often so I'll stick to ceramics and castirons.
Yeah, direct health impact aside they're still disposable products that poison our water to manufacture, and poison the people who make them.
Like thats profoundly awful, one really doesn't need any more reason to avoid them, that's a very reasonable choice
You really just shouldn't be using nonstick for high heat cooking. Plain stainless or carbon steel is gonna be better.
I suppose thats fair if somewhat unrealistic.