Cooking With Non-Stick Cookware Can Cause Cancer
The fumes given off from non-stick cookware used at higher temperatures are harmful to your health. Health Canada states that: “Non-stick coatings are a risk if they are heated to temperatures greater than 350°C or 650°F”.
Some studies show that heating non-stick coatings to 300°C (572°F) can create fumes that contain a suspected cancer-causing chemical (tetrafluoroethene-TFE) and several chemicals that are toxic to humans.
Currently, there is no evidence that eating small quantities of non-stick coating that has flaked off into your food is bad for you.
The use of non-stick cookware to reduce the amount of butter or oil used in cooking may be good for your health, but you should not use cookware with non-stick coatings at high temperature or leave it empty or unattended on a hot stove or in a hot oven. Empty pans can reach higher temperatures more quickly than pans containing food.
You should not use non-stick cookware for broiling or other high temperature baking and cooking. Temperature settings vary between appliances but as an example, olive oil typically begins to smoke at 210°C (410°F), below Health Canada’s recommended maximum temperature for using non-stick coatings (350°C/650°F). source
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