cheers rachael

Also if you see a number followed by C or F, I am referring to a temperature in celcius and fahrenheit. example 260C is 260 celcius.
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Teflon itself is chemically inert and has a low coefficient of friction with metal surfaces. It has many applicable functions and is here to stay.

POFA- I assume you are referring to PFOA (perflourooctanoic acid). This is a chemical used in producing Teflon. It is toxic and a carcinogen. This is the big fear! But it has been confirmed to be banned from the MANUFACTURING process of TEFLON/PTFE by 2015 (to clarify NewsView post). PFOA boiling point (it becomes a vapor/gas) is 189-192C which will alarm you guys because 260 C (equal to 500 Fahrenheit) is the scary temperature of Teflon usage. Well 1) to put raw teflon onto a pan it goes through a heat process of 425C (800F), 2) one of the last processes in making raw teflon is to heat treat it to 360C/680 F (above the melting point on Teflon so it’s one mold ready to ship out). I’m just pointing out even though harmful chemicals are used during manufacturing by the time is comes as a final product to consumers a lot of harmful chemicals have been burnt off. Health agencies from around the world would agree that minimal amounts are present in cookware (if you think any trace is the same as death then I will advise you to hold your breath because the air you breath would surprise you). If you’re still worried about PFOA then look up PFOA exposure. It can be found from many sources like your carpet, air, well drinking water and popcorn bags. The air and water contamination is mostly due from manufacturers using PFOA and leaking it into the environment. Which I repeat is being phased out of use by 2015. But my point is teflon cookware is not your biggest fear with PFOA exposure.

As for the other harmful chemicals that can appear from heating a pan above 260C/500F think these cooking temperatures (look this up online, I’m sure it’s not exact as different will vary a LITTLE):

deep fry a turkey at 350 F
steak cooked medium is 145F
steak cooked medium rare is 130F
Most used Cooking fats, oils, and butter with scorch/smoke below 400 but there are some that fall into the 400-500F range and avocado oil is above 500F. (search “smoking point”)

You may say you cook a steak at a higher temperature than the center but signs of smoke from fat and oils should remind not to cook so high and fast. Overcooked meat increases your risk of cancer which will most like cause death than teflon or chemical traces that are more likely to be reversible or not have permanent effects.

I read a statement: it has been reported that a teflon pan can reach 383C/721F in just fives minutes on a stove if left unattended and empty. My response is don’t be so negligent. If you’re like most people you interpret smoke as a sign to turn down the heat and use tools for their intended purpose. So avocado oil is not intended for teflon cookware but MOST common day cooking is.

Everyone is vulnerable to traces amount on something, it’s just the total exposure level you should be worried about (and also your own body’s sensitivity to certain materials). As for the aluminum poisoning story from aluminum water bottle I would look at the quality of that bottle. We shouldn’t stop using aluminum now. Aluminum cans are an american standard but yet how many cases do we have against it (I’m not demeaning the person or their son. Health is no laughing matter.) My point goes out to those who cause fear out there thinking if it isn’t PURE then it’s bad for you. In fact purified/ demineralized/ distilled water is harmful for your body (look this up). Food for thought (no pun intended).