PFAS, or “forever chemicals,” are commonly used in non-stick cookware but pose serious health and environmental risks. Learn how to reduce your exposure by choosing safer alternatives like stainless steel and cast iron.
Chemicals in non-stick coatings
Per- and polyfluorinated compounds (PFAS) are a class of chemicals that have non-stick, stain-resistant, and waterproof properties.
PFAS are found in many consumer products, including packaging, clothing, and cookware.
Unfortunately, PFAS is known to accumulate in the environment and has been linked to human health impacts such as abnormal thyroid and hormone function, reduced immune system response, and cancer.
Avoiding PFAS while cooking
If possible, use stainless steel or cast-iron pans. These materials are safer alternatives to PFAS coatings and can be non-stick when used correctly.
There are many coatings and materials marketed as healthy alternatives to non-stick, but cast-iron and stainless steel are time-tested and proven to be safe.
For more information about cleaning and maintaining a cast-iron pan, see this resource by the Sustainable Food Center.
How to limit PFAS release from non-stick cookware
Residents who already own non-stick cookware can try the following tips to limit PFAS exposure:
- Cook on medium and low temperatures.
- Never cook on high heat, as this may release PFAS into food or air.
- Use wooden cooking utensils to prevent scratching the coating. Scratches can promote the release of PFAS.
About non-stick cookware that is marketed as non-toxic
Some non-stick cookware manufacturers may claim that their products do not contain PFAS.
Many of these products do not provide information about what chemicals are used instead and may still be toxic.
Residents who still prefer to use non-stick cookware should refer to the PFAS-free products list, compiled by the Green Science Policy Institute: PFAS-Free Products - PFAS Central
