What Is PFAS in Cookware?

Understanding PFAS Chemistry

PFAS stands for per- and polyfluoroalkyl substances. These are synthetic chemicals that contain multiple carbon-fluorine bonds. Manufacturers have used PFAS in cookware production since the 1940s.

The carbon-fluorine bond is one of the strongest chemical bonds in nature. This bond makes PFAS extremely stable. The chemicals resist heat, water, and oil. They do not break down easily in the environment or in the human body.

Scientists have identified over 12,000 different PFAS compounds. The most common types found in cookware include:

• PTFE (polytetrafluoroethylene) – known by the brand name Teflon
• PFOA (perfluorooctanoic acid) – used in manufacturing non-stick coatings
• PFOS (perfluorooctanesulfonic acid) – another manufacturing chemical
• GenX chemicals – newer alternatives to PFOA and PFOS

Cookware manufacturers apply PFAS to create non-stick surfaces. The chemicals form a barrier that prevents food from sticking to the pan. This same property makes PFAS persist in nature for decades or centuries.

The History of PFAS in Cookware

The Non-Stick Revolution

The DuPont chemist Roy Plunkett accidentally discovered PTFE in 1938. He was researching refrigerants when he found this slippery, heat-resistant substance. DuPont branded this discovery as Teflon in 1945.

French engineer Marc Grégoire first applied Teflon to cookware in 1954. His wife suggested using the material that he used for fishing tackle on her cooking pans. This created the first non-stick cookware. The Tefal brand launched in 1956.

American manufacturers adopted non-stick technology in the 1960s. Non-stick pans became standard kitchen items by the 1970s. The convenience of easy-clean cookware drove massive consumer adoption.

Growing Health Concerns

The Environmental Protection Agency (EPA) began investigating PFOA in 1999. Studies showed the chemical accumulated in human blood. Research linked PFOA exposure to several health problems.

A major lawsuit against DuPont revealed internal documents in 2004. These documents showed the company knew about health risks for decades. The company had detected PFOA in the blood of workers and nearby residents.

The EPA launched a stewardship program in 2006. Eight major companies agreed to phase out PFOA by 2015. Manufacturers switched to alternative chemicals. Many of these alternatives are also PFAS compounds.

Health Risks Associated with PFAS

How PFAS Enters Your Body

PFAS can transfer from cookware to food during cooking. The transfer increases when you:

• Cook at high temperatures above 500°F
• Use scratched or damaged non-stick surfaces
• Cook acidic foods like tomato sauce
• Use metal utensils that damage the coating

Once PFAS enters your body, it accumulates in your blood and organs. The chemicals have a half-life of several years. This means your body takes years to eliminate even half of the PFAS you absorb.

Documented Health Effects

Scientific studies have linked PFAS exposure to multiple health problems:

Health Issue	Evidence Level	Population Affected
Kidney cancer	Strong evidence	Adults with high exposure
Testicular cancer	Strong evidence	Adults with high exposure
Thyroid disease	Moderate evidence	General population
High cholesterol	Strong evidence	General population
Pregnancy complications	Moderate evidence	Pregnant women
Reduced vaccine response	Strong evidence	Children
Liver damage	Moderate evidence	High exposure groups

The Centers for Disease Control (CDC) has detected PFAS in the blood of 97% of Americans. This widespread exposure comes from multiple sources. Cookware is one contributor among many.

Vulnerable Populations

Certain groups face higher risks from PFAS exposure:

• Pregnant women: PFAS can cross the placenta and affect fetal development
• Infants and children: Growing bodies absorb chemicals more readily
• Frequent home cooks: Regular use of non-stick cookware increases exposure
• People with existing health conditions: PFAS may worsen kidney or liver problems

Identifying PFAS in Your Cookware

Common Products Containing PFAS

Non-stick cookware almost always contains PFAS. Look for these indicators:

• Labels saying “non-stick,” “easy-release,” or “stain-resistant”
• Brand names including Teflon, Silverstone, or similar coatings
• Dark gray or black coating on the cooking surface
• Smooth, slippery surface when new

Other kitchen products may also contain PFAS:

• Microwave popcorn bags
• Fast food wrappers
• Pizza boxes
• Stain-resistant cookware packaging

Marketing Claims to Question

Manufacturers use confusing terminology. Some claim their products are “PFOA-free” or “PFOS-free.” This does not mean the product is PFAS-free. The cookware may contain other PFAS compounds.

Terms like “eco-friendly non-stick” or “safe non-stick” can be misleading. No regulatory definition exists for these phrases. The product likely still contains PFAS chemicals.

Some brands advertise “ceramic non-stick” cookware. True ceramic coatings do not contain PFAS. However, some products labeled as ceramic actually use PTFE with ceramic particles. Read the full product specifications carefully.

PFAS-Free Cookware Alternatives

Cast Iron Cookware

Cast iron pans contain no synthetic chemicals. The cookware is made from iron and carbon. You season cast iron with oil to create a natural non-stick surface.

Advantages:

• Lasts for generations with proper care
• Adds dietary iron to food
• Works on all heat sources including campfires
• Improves with use over time

Disadvantages:

• Heavy and difficult to handle
• Requires regular seasoning maintenance
• Reacts with acidic foods
• Rusts if not dried properly

Stainless Steel Cookware

Stainless steel contains iron, chromium, and nickel. The material is non-reactive and durable. Food may stick to stainless steel, but proper technique minimizes this problem.

Advantages:

• Extremely durable and scratch-resistant
• Dishwasher safe
• Does not react with any foods
• Excellent heat distribution with aluminum core

Disadvantages:

• Food sticks without proper preheating
• Shows water spots and fingerprints
• More expensive than non-stick options
• Requires oil or butter for most cooking

Carbon Steel Cookware

Carbon steel is similar to cast iron but lighter. The material contains 99% iron and 1% carbon. Professional chefs often prefer carbon steel for its responsiveness.

Advantages:

• Lighter than cast iron
• Heats quickly and evenly
• Develops natural non-stick patina
• Oven-safe to high temperatures

Disadvantages:

• Requires seasoning like cast iron
• Rusts without proper care
• Reacts with acidic foods
• Initial learning curve for maintenance

Ceramic-Coated Cookware

True ceramic coatings use silica-based materials. These coatings contain no PFAS. The non-stick properties come from the smooth ceramic surface.

Advantages:

• PFAS-free non-stick surface
• Easy to clean
• Attractive colors and designs
• Safe at high temperatures

Disadvantages:

• Coating degrades faster than PTFE
• Not as non-stick as PFAS options
• Cannot withstand metal utensils
• Non-stick properties decrease over time

Making the Switch: Selection Guide

Step 1: Assess Your Cooking Style

Different cookware suits different needs. Ask yourself these questions:

• What foods do you cook most often?
• How much time can you dedicate to cookware maintenance?
• What is your budget for new cookware?
• How important is weight and ease of handling?

Step 2: Choose Your Primary Material

Start with one or two pieces in a new material. Test the cookware before replacing your entire collection. A good starting combination includes:

• One stainless steel skillet for everyday cooking
• One cast iron or carbon steel pan for high-heat searing
• One ceramic-coated pan for eggs and delicate foods

Step 3: Learn Proper Techniques

PFAS-free cookware requires different cooking methods:

For stainless steel:

• Preheat the pan for 2-3 minutes
• Add oil and heat until it shimmers
• Let food develop a crust before flipping

For cast iron:

• Apply a thin layer of oil after each use
• Heat the pan slowly and evenly
• Avoid cooking acidic foods for extended periods

For ceramic:

• Use low to medium heat only
• Add a small amount of oil or butter
• Hand wash with soft sponges

Step 4: Proper Care and Maintenance

Extend the life of your PFAS-free cookware:

• Never heat empty pans
• Use silicone, wood, or plastic utensils
• Hand wash when possible
• Dry immediately to prevent rust (cast iron and carbon steel)
• Re-season cast iron every few months

The Bigger Picture: PFAS Beyond Cookware

PFAS contamination extends beyond your kitchen. The chemicals pollute drinking water supplies across the United States. Manufacturing plants and military bases have released PFAS into groundwater.

The EPA has established health advisory levels for PFAS in drinking water. Many communities exceed these levels. Some states have implemented their own stricter standards.

You can reduce total PFAS exposure by:

• Filtering drinking water with activated carbon or reverse osmosis
• Avoiding stain-resistant furniture and carpets
• Checking local water quality reports
• Choosing PFAS-free food packaging when possible

Regulatory Changes and Future Outlook

Several states have passed laws restricting PFAS in cookware. Maine banned the sale of cookware containing intentionally added PFAS starting in 2030. Other states are considering similar legislation.

The EPA proposed designating certain PFAS as hazardous substances in 2023. This classification would require cleanup of contaminated sites. It would also establish stricter manufacturing controls.

European countries have moved faster on PFAS restrictions. Denmark banned PFAS in food packaging in 2020. Germany has proposed a comprehensive PFAS ban across the European Union.

Consumer demand drives market changes faster than regulation. Major retailers now stock PFAS-free cookware lines. Manufacturers invest in alternative non-stick technologies.

Making an Informed Decision

PFAS in cookware represents a preventable exposure source. You control what products enter your kitchen. Choosing PFAS-free alternatives protects your health and the environment.

The transition requires learning new cooking techniques. The initial investment may cost more than cheap non-stick pans. However, quality PFAS-free cookware lasts longer and performs better over time.

Start small if a complete kitchen overhaul seems overwhelming. Replace your most-used pans first. Dispose of any scratched or damaged non-stick cookware immediately. These damaged surfaces release more PFAS into your food.

Your cookware choices matter. Each PFAS-free purchase reduces demand for these harmful chemicals. It protects your family’s health today and reduces environmental contamination for future generations.