Beware of Teflon Flu: The Toxic Truth About Your Nonstick Cookware

Thousands of cases of polymer fume fever are reported in the United States each year, with estimates ranging from 1,500 to 2,500 cases annually.¹

Polymer fume fever or “Teflon Flu” is a flu-like illness linked to a chemical coating often found on nonstick cookware. Overheating Teflon^® nonstick pans is a common way people are exposed.²

Here’s why it happens and how you can prevent it.

Nonstick Pans & the “Teflon Flu”

Though colloquially known as “Teflon flu,” this condition isn’t exclusive to any single brand or manufacturer. Rather, it’s associated with the use of nonstick pans containing polytetrafluoroethylene (PTFE), a key ingredient in many nonstick coatings.

What is Polymer Fume Fever? 

Polymer fume fever (PFF) is a self-limiting, flu-like illness caused by inhaling fumes released when certain fluoropolymers, notably PTFE (commonly known as Teflon), are heated to high temperatures (above 300°C). These fumes contain toxic particles that, when inhaled, irritate the lungs and cause a variety of symptoms, including:

• Fever
• Chills
• Headache
• Muscle aches
• Fatigue
• Dry cough
• Chest tightness

Symptoms typically appear four to eight hours after exposure and usually resolve within 12-48 hours, though they can occasionally last longer. PFF is not contagious.

PFF is relatively uncommon, with most cases occurring in occupational settings where workers are exposed to heated fluoropolymers, such as in the manufacturing of nonstick cookware or in certain industrial processes.

However, it can also occur in the home if PTFE-coated cookware is overheated (e.g., left empty on a hot burner or placed under a broiler).^(ref) Notably, birds are highly sensitive to PTFE fumes and can die from exposure to overheated cookware.^(ref)

Teflon Flu Case

In a 2012 BMJ Case Report, a 29-year-old man inhaled fumes from an overheated polytetrafluoroethylene-coated pan and developed fever, difficulty breathing, and coughing. A CT scan revealed lung inflammation. Doctors diagnosed him with polymer fume fever, and he recovered within two days.^(ref)

Treatment for metal and polymer fume fever usually involves managing symptoms with medication like NSAIDs to reduce fever. Severe cases may need additional treatment, including breathing support. Most people recover quickly, but should limit future exposure to fumes.^(ref)

“Forever Chemicals”

The problem extends beyond nonstick pans, however. PTFE belongs to a larger class of substances known as PFAS (per- and polyfluoroalkyl substances), often called “forever chemicals” due to their persistence in the environment.^(ref) 

PFAS are found in various everyday products, including nonstick cookware, waterproof clothing, food packaging, firefighting foam, and even some drinking water sources. This widespread use makes it challenging to avoid exposure completely.

How to Safely Use Nonstick Pans 

To use nonstick pans safely and effectively, follow these tips:

• Don’t preheat an empty pan: High temperatures can damage the nonstick coating and potentially release harmful fumes. Always add oil, butter, or food before heating.
• Avoid high heat: Cook on medium or low heat to prevent overheating the pan and damaging the coating. If you need high heat, consider using stainless steel or cast iron cookware.
• Use non-metal utensils: Metal utensils can scratch and damage the nonstick surface. Opt for wooden, silicone, or plastic utensils.
• Hand wash gently: Use a soft sponge and mild dish soap to clean your nonstick pan. Avoid abrasive scrubbers or harsh detergents.
• Don’t stack: Stacking nonstick pans can scratch the surface. Store them separately or use pan protectors.
• Replace when damaged: If the nonstick coating becomes scratched, chipped, or peeling, it’s time to replace the pan.
• Ventilate your kitchen: When cooking, turn on the exhaust fan or open a window to help clear any fumes that may be released.

• Don’t use cooking spray: Cooking sprays can leave a sticky residue that can be difficult to clean and may damage the nonstick coating over time. Use oil or butter instead.
• Don’t put hot pans in cold water: Rapid temperature changes can warp the pan and damage the coating. Let the pan cool down before washing it.
• Don’t store food in nonstick pans: Acidic foods can react with the nonstick coating, so it’s best to store leftovers in glass or ceramic containers.

While nonstick cookware offers convenience, it’s crucial to be aware of the potential risks associated with overheating and damaging the coating. By following safe cooking practices, using non-metal utensils, and replacing worn-out pans, you can minimize your exposure to potentially harmful fumes and ensure your kitchen remains a safe and healthy space.

Source:

1. Clinical Toxicology (Philadelphia, Pa.)
2. National Capital Poison Center