Safety of Teflon Frying Pans

by Jules Stark

Overview

DuPont Teflon, a non-stick coating for cookware, has seen widespread consumer use since 1954. The material is generally believed to be safe, according to DuPont and government agencies like the FDA and EPA.
History

Polytetrafluroethylene, the slippery powder that later came to be known as Teflon, was initially created by DuPont researcher Roy J. Plunkett in 1938 as a type of non-toxic, non-flammable coolant. The chemical was found to be resistant to extreme temperatures.

About PTFE

Polytetrafluroethylne (PTFE) is composed of a carbon backbone with fluorine atoms. The outer layer of fluorine will repel molecules of other substances, giving PTFE its non-stick properties.
PFOA and the EPA

Perfluorooctanoic acid, or PFOA, is a chemical found in trace amounts in Teflon cookware and other fluropolymer products that is known by the EPA to cause adverse effects in laboratory animals. According to the EPA, routine consumer use of products containing some PFOA does not pose a concern.
FDA Approval

The U.S. Food and Drug Administration states that non-stick cookware like Teflon is acceptable for routine use in the kitchen.
Warnings

DuPont warns against heating non-stick cookware above 500 degrees F, as high temperatures may discolor the non-stick coating or cause it to deteriorate. As with any type of cookware, safe practices like following manufacturer instructions, never leaving cooking food unattended and using lower cooking and preheating temperatures are recommended.