Teflon Safety: Is Non-Stick Cookware Really Safe for Your Kitchen?

When you hear Teflon, a brand name for polytetrafluoroethylene (PTFE), a synthetic chemical used to make surfaces non-stick. Also known as non-stick coating, it’s been in kitchens for over 70 years and is still in more than 80% of UK homes. But questions about its safety haven’t gone away. Is Teflon dangerous? Should you throw out your old pans? The answer isn’t simple — but it’s not as scary as some headlines make it seem.

The real issue isn’t Teflon itself, but the chemicals used to make it in the past. PFOA, a toxic chemical once used in Teflon manufacturing. Also known as C8, it was linked to liver damage, thyroid disease, and cancer in animal studies. Manufacturers phased it out by 2015 after global pressure — including from the UK’s Environmental Agency. Today’s non-stick pans use PFAS-free coatings, a group of newer materials that don’t include the old harmful compounds. So if you bought a new pan after 2016, it’s likely safe under normal use.

But safety isn’t just about ingredients — it’s about how you use the pan. Teflon starts breaking down above 260°C (500°F), releasing fumes that can cause flu-like symptoms in humans and are deadly to birds. That’s why you shouldn’t preheat an empty pan on high heat, leave it under the broiler, or use metal utensils that scratch the surface. Scratched pans aren’t just ugly — they can flake off tiny pieces into your food. And while those particles aren’t toxic, they’re a sign the coating is failing. Replace pans when the surface looks worn, bubbled, or peeling.

Many people switch to cast iron, stainless steel, or ceramic-coated pans thinking they’re safer. And they are — but not always for the reasons you think. Cast iron lasts decades and adds iron to your food. Stainless steel is durable and doesn’t react with acidic foods. Ceramic coatings are PFOA-free, but they wear out faster than traditional non-stick. There’s no perfect option — just better choices based on how you cook.

If you’re still using old Teflon pans from the 90s or early 2000s, it’s time to upgrade. Look for labels that say "PFOA-free" or "PFAS-free" — and avoid anything that claims to be "100% natural" without proof. The best way to check? Buy from trusted UK brands that list their materials openly. Brands like GreenPan, Scanpan, and Le Creuset have clear safety standards you can trust.

What you’ll find in the posts below aren’t just reviews or warnings — they’re real, tested insights from people who’ve switched cookware, tracked their health, and learned the hard way what works. From how to tell if your pan is still safe to what to buy instead, these guides cut through the noise and give you straight answers — no marketing fluff, no fearmongering, just facts you can use in your kitchen tomorrow.