Whenever I visit my friends' and relatives' homes,  the first thing I observe in their kitchens is...

how much plastic ware and  non-stick cookware they are using and how they are using them. 

Because it makes me analyse to what extent they are risking their health.

Very often, people use plastic plates, cups or at least plastic coated utensils to cook and consume hot food.  Because they can throw away once used or easy to cook and clean. Working women love them. 'Party people' adore them. People think when less oil is used to cook in them, it is a healthy way of doing things! But let me assure you, this is not a very healthy trend. 

Very often I see completely degraded Teflon coats on non-stick vessels exposing underneath base metals. This shows people are using them at very high temperatures which is really dangerous.  

Non-stick surfaces are metal pans (such as aluminum pans) coated with a synthetic polymer called polytetrafluoroetheylene (PTFE), also known as Teflon. Some of the Teflon chemicals and the health hazards they cause are listed below...

Perfluorinated chemicals or Perfluorochemicals (PFC): A chemical family consisting of a carbon backbone fully surrounded by fluorine, which makes them impervious to heat, acid or other forces that typically break down chemical compounds. Sometimes referred to as 'Teflon' chemicals.

Fluorotelomer: A range of chemicals with a similar fluoride carbon backbones but different functional heads. These are the chemicals applied to food packaging, stain resistant clothing, and carpet protection. Brand names used include Teflon, Zonyl, Stainmaster, Staindefender, Scotchgard.

PFOA: Perfluorooctanoic acid. Breakdown product of fluorotelomers and backbone of many DuPont products. Also used as a surfactant to produce PTFE, the Teflon in pans. Sometimes called C8.

PFOS: Perfluorooctanyl sulfate. Breakdown product of fluorotelomers that are based on 3M chemistry.

C8, et al: The range of chemicals that are identical to PFOA but with carbon backbones of varying length. PFOA/C8 has 8 carbons, C7 has 7, and so on. These are breakdown products of fluorotelomers.

PTFE: Polytetrafluoroetheylene. Polymer used for cookware and other non-stick applications. Brand names include Teflon and Silverstone. A physically expanded form of PTFE is used to make Gore-Tex. PFOA is an ingredient in the manufacture of PTFE.

Teflon: Teflon is a brand name, it is not a single chemical. Teflon can refer to PTFE or to a fluorotelomer or to any number of perfluorochemicals. Perfluorochemicals are often termed "Teflon" chemicals or as having "Teflon" chemistry.

Scientific evidence points to fluorotelomers as the main source of the PFOA and other perfluorinated chemicals in peoples' blood. That fluorotelomers on coated paper food packaging break down into PFOA and other chemicals is a separate problem from PTFE and cookware. This source of PFOA is one that manufacturers cannot control by reducing emissions or impurities in its products.

PFOA is associated with tumors and developmental problems in animals. Its effect on human beings is not very clear as enough research work has not yet been conducted. A study at Johns Hopkins Bloomberg School of Public Health found an association between PFOA exposure and small decreases in head circumference and body weight in infants. 

Fluorotelomers breakdown within the body and in the environement to PFOA and similar chemicals. Once this happens, the breakdown chemicals never breakdown. They are the most persistent synthetic chemicals known to man. And once they are in the body, it takes decades to get them out - if you were exposed to no more. These chemicals from the breakdown of telomers (PFOA or C8, C7-12, PFOS,…etc.) are the perfluorochemicals of the current public health concern. They are toxic in humans with health effects from stroke and cancer to increased cholesterol. Although little PFOA can be found in the finished product, the breakdown of the fluorotelomers used on paper products and fabric treatments might explain how people have these hyper-persistent, toxic chemicals in their blood.

Toxic fumes from the Teflon chemical released from pots and pans at high temperatures may kill pet birds and cause people to develop flu-like symptoms (called "Teflon Flu" or, as scientists describe it, "Polymer fume fever").

Elevated blood levels of toxic chemicals found in pesticides, nonstick cookware, and fire retardants have been tied to an increased risk for celiac disease in young people, new research shows (1).

If you can't avoid using non-stick pans and pots at least follow these precautions:

• Never preheat nonstick cookware at high heat -- empty pans can rapidly reach high temperatures. Heat at the lowest temperature possible to cook your food safely.
• Don't put nonstick cookware in an oven hotter than 500 °F (260 °C) . It is the recommended maximum for cooking.
• Don't broil or sear meats. These techniques requires temperatures above what non-stick can usually handle.
• Choose a heavier nonstick pan. Lightweight pans generally heat up fastest, so invest in heavier-weight cookware — it's worth the extra money.
• Avoid chipping or damaging the pan. Scratched nonstick may release harmful gasses at a lower heating temperature. Don't use metal utensils on nonstick pans. Newer products may be harder to chip, "because the adhesion between the pan and the nonstick coating is better" . Still, if pans do chip or flake, they may be more likely to release toxic compounds. To prevent scratching, use wooden spoons to stir food, avoid steel wool, and don't stack these pans. (If you do, put a paper towel liner between them).
• How long can your nonstick cookware last? Based on moderate usage, it is three to five years. It is safe to replace your nonstick cookware every couple of years, according to experts. What should you do if the pan does become damaged? A clear answer: Throw it out.
• Use an exhaust fan or a smoke trapper over the stove when you are cooking with non-stick cookware.
• Keep pet birds out of the kitchen -- the fumes from an overheated pan can kill a bird in seconds. 
  
• Skip the self-cleaning function on your oven. It cleans by heating to high temperatures, which can release toxic fumes from non-stick interior oven parts.
• Choose a safer alternative when buying new cookware.

How fast will a nonstick pan reach 500 degrees Fahrenheit, the point at which its coating can start to decompose? 

At very high temperatures — 660 degrees Fahrenheit and above — pans may more significantly decompose, emitting fumes strong enough to cause polymer-fume fever, a temporary flu-like condition marked by chills,headache, and fever. (The fumes won't kill you — but they can kill pet birds, whose respiratory systems are more fragile.) At 680 degrees Fahrenheit, Teflon releases at least six toxic gases, including two carcinogens, according to a study by the Environmental Working Group. What no one has yet researched is whether overheating these pans regularly for a prolonged period might have long-term effects.

If cookware is flaking, you might accidentally swallow a chip — but don't be concerned. A small particle would most likely just pass through the body, without being absorbed and without having any ill effect on the person's health, according to experts.

PFCs are ubiquitous -- both in and out of the kitchen. They are widely used as water, stain and grease repellents for food wrap, carpeting, furniture, and clothing. They keep food from sticking to pots and pans, repel stains on furniture and rugs, and make the rain roll off raincoats.

Sources of PFOA are everywhere: in microwave-popcorn bags, fast-food packaging, shampoo, carpeting, and clothing. 

Now decide for yourself what to do with your hazard-causing cooking vessels.

Chemicals of Teflon Source: Environment working group

More on this: 

Ceramic coated: Several studies have shown that ceramic coated cookware may cause damage to your health, and could contain lead and cadmium, which cause a number of serious medical problems such as brain damage, and certain types of cancer. 

Copper cookware: If you don't dry this cookware properly you could end up with tasteless spots on the surface. You also can't put these pots and pans in the dishwasher. Also, a copper pan will not be compatible with an induction cooktop stove. If you have an electrical stove that uses molecular friction then these pots won't be a benefit to you.

Teflon coated: Teflon coated nonstick fry pans are not safe because they release toxic fumes when heated above a certain temperature. There are many concerns about Teflon nonstick fry pans. Many lawsuits have been filed over the nonstick surface both as cookware and in its manufacturing.

Aluminium: Aluminum can be reactive to acidic foods. Try to cook your tomatoes and other acidic foods in a different type of cookware. Don't use aluminum cookware over high heat. It has also been suggested that aluminum cookware can be linked to Alzheimer's disease. Instead use (1) cast iron cookware is one of the best choices for cooking. It conducts heat evenly and has no hot spots. When properly cared for, it is a nearly non-stick cookware. Since we need iron in our diets, the small amount of iron that leaches into food is actually a benefit. Or (2) Stainless steel is one of the best choices for cookware. Stainless steel is nearly non-stick and heats evenly, especially if it has an aluminum clad bottom. Or (3) Glassware can retain heat very well. It is safe for use in the microwave and has no problem withstanding extreme changes in temperature.

Everything you must know about the deadly Forever Chemicals

Citations:

1. https://medicalxpress.com/news/2020-05-celiac-disease-linked-common...