Nothing burns and nothing sticks: Hardly any other material is as popular in the kitchen as Teflon, a brand name that stands for a chemical called polytetrafluoroethylene (PTFE). The non-stick coating becomes problematic when the pan reaches very high temperatures above 360°C. According to the Federal Institute for Risk Assessment, it then decomposes into toxic gases. PTFE-coated pans should therefore never be heated empty. “These fumes can even be fatal for birds,” writes the consumer advice center. This phenomenon is called “Teflon syndrome” or “pan fever.” These fumes can cause flu-like symptoms in people called “polymer fever.”
The good news is that most cooking in nonstick pans takes place at temperatures below the critical threshold of 360°C. As soon as there is food containing water in the pan, overheating is even unlikely.
Teflon is of little concern in its use phase, for example as a frying pan, but there are problems beforehand in its production. The consumer advice center writes: “Fluorinated additives such as PFOA or GenX are used, which have already led to water and soil pollution near industrial sites. ‘PFOA-free’ on your pan probably just means that it is not PFOA, but another environmentally harmful agent such as GenX was used for production.”
PFOA are called “forever chemicals” because they enter our bodies through food. In a study by the Federal Environment Agency, almost all children were exposed to PFOA. The chemical can cause cancer and is even toxic to the unborn child. Since 2013, PFOA has been on the list of substances of very high concern.
Nevertheless, coated pans with Teflon are considered safe as long as they are used and cared for properly. To minimize risks, overheating should be avoided. Never heat your coated pan empty or at extremely high temperatures. This can damage the coating and promote the release of fumes. Do not use metal utensils that could scratch the coating. Instead, you should use wooden or silicone utensils. If the coating on your pan is damaged or wearing off, it is advisable to replace the pan to minimize the risk of particles in your food.
The consumer advice center recommends alternatives: Pans made of stainless steel or cast iron, for example, can also be very durable with the right care. Cast iron pans have a good non-stick effect after seasoning. There are also other materials such as enamel or ceramic. But be careful with the description “ceramic coated”. Some manufacturers do not use pure ceramic, but rather the plastic PTFE with an admixture of ceramic particles. “If you want a truly fluorine-free coating, you should, to be on the safe side, look for the label ‘PTFE-free’ on coated pans, cake tins, waffle irons, bread makers and the like. The statement ‘PFOA-free’, on the other hand, can mainly be found on pans that are PTFE-coated “, says the consumer advice center.
Sources: “Consumer Center”, “BfR”, “Federal Environment Agency”
