The chemical industry doesn’t want you to be afraid of Teflon pans. You should be.

Health experts and advocates say nonsticks should have been banned years ago; fortunately, you can mitigate risk

How to avoid exposure to perfluorinated chemicals in your kitchen:

1. Avoid using Teflon or other similar nonstick pans, if you can. Cast-irons, enamel cast-irons and stainless steel pans are harmless, and function similarly to nonstick pans if you add enough oil. Titanium and titanium ceramic nonstick pans are different chemical formulations, generally free of perfluorinated compounds, though the titanium ceramic pans have not been well-studied.
2. If you must use Teflon or similar nonstick pans, do not heat them on the stove without something in them, whether oil or food.
3. Do not heat them higher than the manufacturer-specified temperature, and do not put them in the oven.
4. Wash your hands and wipe down surfaces to avoid dust contamination, which PFOAs stick to.
5. Keep your kitchen well-ventilated when you use these pans. If you have pet birds, do not keep their cages in the kitchen while you use these pans.