There’s no doubting the ease of cooking with non-stick pans but given there are persistent concerns raised about their safety, it’s worth understanding the risks.

A modern wonder

Teflon was invented by global chemical giant DuPont in the 1930s but ran into trouble when it was discovered that perfluorooctanoic acid, or PFOA, which was used to make Teflon, was found to be a carcinogen (cancer-causing substance). Way back in 2004, residents who lived in the water catchment of Du Pont’s West Virginia plant were paid damages of $300 million to settle a class action so the dangers have been long known.

Good riddance to PFOA

Further studies into the effect of PFOA on animals found it caused cancer, liver damage, growth defects, immune-system damage and death. Consequently, under pressure from the EPA, DuPont and other companies agreed to phase out the use of PFOA in the making of non-stick cookware from 2015.

However, DuPont maintained that whilst PFOA was released in the manufacturing of Teflon, the use of the finished product by consumers did not result in the release of PFOA so was considered safe. Nevertheless, PFOA has been phased out due to its environmental impact and most leading manufacturers now label their non-stick cookware as PFOA-free. But that’s not the end of the story.

Can’t stand the heat

All non-stick cookware, if heated above 230 degrees Celsius, starts to break down and release toxic gases which can cause a condition known as polymer fume fever or ‘Teflon flu’. Symptoms include temporary intense fever, shivering, sore throat and coughing. Birds are especially susceptible to exposure to polymer fumes with several cases of birds being killed when owners have left non-stick pans on the stove to overheat. While the effects of Teflon flu are considered to be temporary in humans, no studies have investigated the long-term effects of repeated exposure.

So, should I throw out my non-stick pans?

If you are careful to not let the pan overheat, then Teflon is safe in theory. However, most home cooking is done in the range between 150 to 300 degrees Celsius. A quick scrambled egg might be ok but searing and stir-frying is not recommended. If the surface of your pan is scratched or chipped, you should definitely get rid of it as when the surface is damaged, it’s more likely to leach toxic compounds.

In my household, we’ve decided that, despite the convenience, non-stick pans are not worth the risk. Given there are more alternatives on the market now from ceramic, stainless steel and cast iron, I would suggest replacing non-stick where possible and if they have become scratched or damaged in any way, don’t hesitate to let it go.

If you are disposing of old cookware, remember they can’t go in your household recycling bin but if they are 80 per cent or more metal, you can drop them off for free at the Mitchell or Mugga Lane resource management centres.