02/27/2026
Use a real surface like stainless steel or cast iron and real stainless or wooden utensils. If any of your “nonstick” has scratches or chips you’re leeching even more of the forever chemicals into your food.
You can take it a step further to remove aluminum foil, plastic cutting boards and plastic storage containers from your home!
Nonstick cookware often contains chemicals called PFAS (per- and polyfluoroalkyl substances), which have been studied for potential health impacts. Laboratory and epidemiological research suggests that long-term exposure to certain PFAS may be linked to developmental issues, hormonal disruption, and, in some studies, increased cancer risk. These substances are persistent in the environment and the human body, which is why scientists recommend limiting unnecessary exposure whenever possible.
Cooking at high heat or using older nonstick pans may increase chemical release, especially if the coating is scratched or damaged. To reduce exposure, experts suggest using stainless steel, cast iron, or ceramic cookware, avoiding overheating nonstick surfaces, and ensuring proper ventilation during cooking. Simple steps like replacing worn pans and limiting processed food packaging that contains PFAS can also help minimize contact.
While PFAS are a concern, moderate use of nonstick pans is not automatically dangerous, and ongoing research is clarifying which exposures carry the most risk. Understanding the science empowers safer choices in the kitchen and promotes healthier long-term habits. Choosing cookware carefully and staying informed allows you to protect both your health and your family’s well-being.
