PTFE (polytetrafluoroethylene) is a polymer used to make coatings of kitchen utensils non-stick. It is more commonly known as Teflon™. PFOA is a chemical substance that was used in the past as an additive for the production of PTFE.
Today, most non-stick cookware is made without PFOA. While both synthetic chemicals are classified as PFAS and share a number of properties, PTFE is broadly considered safe to use. PFOA, on the other hand, has been declared carcinogenic to humans by the World Health Organisation.
And when PTFE coatings overheat, they can produce fumes that are deadly to small birds and may be harmful to humans as well. You could describe this occurrence as “the canary in the kitchen,” Peaslee says. In addition, PFAS in pots and pans pose risks even if the chemicals don't migrate directly into our bodies.
When choosing a polymer for their products, clients often have questions about PTFE vs. Teflon: what is the difference between the two? Essentially, the only difference lies in the name. PTFE is the shortened name of the chemical polytetrafluoroethylene, and Teflon is the trade name of the same polymer.
Not exactly, but it's definitely under the microscope. While Teflon itself isn't banned, the chemicals used in its production, like PFOA, have faced restrictions due to health concerns. The EU is working on broader regulations to limit PFAS, which includes Teflon's main component, PTFE.
This unique polymer coating prevents food from sticking in the pans during the cooking process. Such cookware is also easy to wash. At normal cooking temperatures, PTFE-coated cookware releases various gases and chemicals that present mild to severe toxicity.
PTFE, or polytetrafluoroethylene (promise you don't need to remember that), belongs to a subgroup of PFAS called fluorinated polymers, and PTFE is by far the most popular one in the group; it makes up approximately half the market.
That's right, Teflon is PTFE but by another name. Teflon is the trademarked brand name for PTFE owned by Chemours, and just as we call our vacuums Hoovers and sticky tape Sellotape, so we've come to know PTFE by the name it was given.
If you've decided to swear off PTFE-coated nonstick cookware, there are some good alternatives, including a number of ceramic, cast-iron, carbon steel, and stainless steel pans that perform well in our tests.
Polytetrafluoroethylene, or PTFE, better known by it's DuPont tradename of Teflon, has a number of properties that make it an excellent choice for a food grade gasket. At the atomic level it consists of a long chain of carbon atoms, each one of which links to two fluorine atoms.
In general, you want to replace nonstick pans after five years.
ceramic is among the safest material for pans
From dishes, to glasses, bakeware and cookware, ceramic bakeware is our pick for the best cookware material for health thanks to its non-reactive nature and resistance to high temperatures and acidic foods. Plus it's so pretty!
The International Agency for Research on Cancer reviewed the research on PTFE, and determined the current data was inconclusive with regard to PTFE's potential to cause cancer. However, a wide-ranging literature has linked PFOA, which can be a contaminant of PTFE-containing consumer products, to health effects.
Then, we removed GreenPan entirely from our list of non-toxic cookware. There were two primary reasons: Competing brands began providing independent laboratory testing to prove their products are non-toxic. We became aware of lawsuits against GreenPan that cast doubt on the company's marketing claims.
Based on the PTFE coating on these pans, we figured it unlikely that Hexclad would ever earn a spot in our rankings. However, in 2024, Hexclad seems to have quietly changed its coating to remove PTFE and use ceramic instead.
Under normal use, PTFE's aren't thought to cause a health risk, but when heated to above 500 degrees F there are increased emissions and the resulting polymer fume fever. Polymer fume fever causes a range of reported symptoms including fever, chills, muscle tension and headache.
Known by such trademarks as Teflon, Fluon, Hostaflon, and Polyflon, PTFE is distinguished by its slippery surface, high melting point, and resistance to attack by almost all chemicals.
In conclusion, while both PTFE and PFOA are fluoropolymers used in various applications, their safety and environmental impacts are significantly different. PTFE is safe for cookware as long as it's used within the manufacturer's guidelines, while PFOA has been phased out due to health concerns.
For decades, DuPont used perfluorooctanoic acid (PFOA, or C8) during production of PTFE, later discontinuing its use due to legal actions over ecotoxicological and health effects of exposure to PFOA.
Tefal was one of the first manufacturers to eliminate PFOA from its non-stick coatings over a decade ago. Tefal non-stick coated cookware products are subject to very regular analyses carried out by independent laboratories under the strictest methodologies.
3.HAZARDS IDENTIFICATION
3.2 Polymer fume fever, a temporary flu-like condition with fever chills, nausea, shortness of breath, chest tightness, muscle or joint ache. 3.3 The symptoms are often delayed 4 to 24 hours after exposure.
Teflon® PTFE also has a low coefficient of friction so is ideal for many low torque applications. This material is non-contaminating and accepted by the FDA for use in food services.
The good news: More and more mainstream brands, such as H&M, Zara, and Levi Strauss & Co are producing affordable PFAS-free collections, but we love the below brands because they are both PFAS-free and sustainably made with organic materials.