> Wrong units. Starts happening at around ~250 C (~480F), not 350F. Completely depolymerizes at around 500C.
Many places claim 500F is the temperature limit for normal usage of Teflon in a pan, however that's based on the temperature at which it starts degrading, off-gassing begins at lower temperatures. Also, every oil except refined avocado oil will surpass its smoke point at 500F and begin degrading as well, so really you should just be careful with temperature when cooking, regardless of material, but should definitely NOT be using Teflon coated pans.
> Yes, I'm telling you that "PFAS" is a meaningless term that is so broad as to include everything from harmless chemicals (i.e. Teflon) to things that are genuinely toxic (tri-fluoro acetic acid). So using this term as "evidence" of toxicity is just circular logic.
There are no PFAS that are non-toxic. Are you a paid industry shill?
> a) It doesn't, unless you specifically overheat it. Don't do that.
Overheating Teflon pans happens under normal usage simply by exposing it to heat without having food in it, preheating pans is normal behavior when cooking, and is /required/ to reach the Leidenfrost point in other materials (e.g. stainless steel). A material that you have to baby to avoid accidentally releasing toxic fumes /should NOT/ be used for cooking.
> b) if that's your standard, you'll definitely want to look at that paper I just linked, because overheating butter in a cast iron pan also kills birds.
They heated the butter to 500F to produce toxic fumes, which makes sense as you're basically straight up burning it at that point. Butter begins smoking between 310F and 350F depending on milk-fat content, and you should not burn butter. Besides all the other reasons, it tastes and smells horrible. Intentionally burning butter and incidental toxic off-gassing from normal pan preheating are not the same thing.
Many places claim 500F is the temperature limit for normal usage of Teflon in a pan, however that's based on the temperature at which it starts degrading, off-gassing begins at lower temperatures. Also, every oil except refined avocado oil will surpass its smoke point at 500F and begin degrading as well, so really you should just be careful with temperature when cooking, regardless of material, but should definitely NOT be using Teflon coated pans.
> Yes, I'm telling you that "PFAS" is a meaningless term that is so broad as to include everything from harmless chemicals (i.e. Teflon) to things that are genuinely toxic (tri-fluoro acetic acid). So using this term as "evidence" of toxicity is just circular logic.
There are no PFAS that are non-toxic. Are you a paid industry shill?
> a) It doesn't, unless you specifically overheat it. Don't do that.
Overheating Teflon pans happens under normal usage simply by exposing it to heat without having food in it, preheating pans is normal behavior when cooking, and is /required/ to reach the Leidenfrost point in other materials (e.g. stainless steel). A material that you have to baby to avoid accidentally releasing toxic fumes /should NOT/ be used for cooking.
> b) if that's your standard, you'll definitely want to look at that paper I just linked, because overheating butter in a cast iron pan also kills birds.
They heated the butter to 500F to produce toxic fumes, which makes sense as you're basically straight up burning it at that point. Butter begins smoking between 310F and 350F depending on milk-fat content, and you should not burn butter. Besides all the other reasons, it tastes and smells horrible. Intentionally burning butter and incidental toxic off-gassing from normal pan preheating are not the same thing.