🧪 Why should you avoid utensils containing PFOA or PFAS? (Complete Guide)
For a long time, cookware was manufactured with non-stick coatings containing controversial substances such as PFOA , PFAS , or PFOS . These chemical compounds, used to make surfaces more resistant, more waterproof, and easier to clean, are now at the heart of numerous health and environmental concerns.
If you regularly use non-stick pans or inexpensive cookware, it's essential to understand what these acronyms mean and how to make better choices for your health and your cooking. This comprehensive guide decodes everything: definitions, risks, alternatives, recommendations, and how to identify a safe product.
🔬 What are PFOA, PFAS and PFOS?
PFOA, PFAS and PFOS are molecules that belong to a large family of chemical compounds: per- and polyfluoroalkyl substances , better known by the generic name PFAS .
Scientists estimate that there are over 4,700 different molecules in this family. And even if not all of them are used in cooking, some of them are still used in non-stick coatings, particularly in imported or low-end products.
Why have these molecules been used for decades?
Because they possess several desirable properties:
- extreme heat resistance
- high chemical stability
- water resistance,
- grease impermeability,
- excellent adhesion on metallic surfaces.
These characteristics made it possible to develop high-performance non-stick coatings, particularly in the 1980s–2000s. It was during this period that Teflon and other similar coatings became extremely popular.
PFAS were also used in:
- waterproof textiles,
- fire-fighting foams,
- certain food packaging,
- cosmetics (long-lasting foundation),
- various industrial products.
The special case of PFOA
PFOA (perfluorooctanoic acid) is probably the best-known PFAS. It was widely used in the manufacture of Teflon before being gradually phased out and then banned in Europe in 2020 , as it was recognized as toxic.
But — and this is important — its ban did not lead to the disappearance of all PFAS . Other very similar chemical derivatives, sometimes just as problematic, continue to be used.
❗ Why do these substances pose a health risk?
PFAS are nicknamed “forever pollutants” because they hardly degrade in the environment. Once released into nature, they can remain present for decades, or even centuries .
But their ability to accumulate in the human body is what most worries health authorities.
A slow but real accumulation
PFAS are bioaccumulative . This means:
- that they penetrate the body,
- that they only emerge from it very slowly,
- that they accumulate over time.
The body takes approximately:
- It takes 3 to 4 years to eliminate PFOA.
- sometimes 8 to 10 years for other, even more persistent PFAS.
Even low but repeated exposures (damaged pan, poor quality coating) can contribute to an accumulation over time.
Potential health risks according to studies
European (EFSA), French (ANSES) and American (EPA, FDA) health authorities agree on several suspected or confirmed risks associated with prolonged exposure:
🔸 1. Hormonal system disturbances
PFAS interfere with:
- thyroid hormones,
- sex hormones
- energy metabolism.
➡️ This can lead to: fatigue, weight fluctuations, fertility problems.
🔸 2. Impact on the immune system
Some studies show that PFAS can reduce the body's ability to produce antibodies.
➡️ Result: a weaker immune response.
🔸 3. Effects on the liver
In some exposed individuals, the following is observed:
- an increase in cholesterol
- liver inflammation,
- a higher risk of steatosis (non-alcoholic fatty liver).
🔸 4. Cancer risks
Studies have shown a link between exposure to certain PFAS (particularly PFOA) and:
- kidney cancer,
- testicular cancer.
These are not immediate risks, but serious enough to alert the public.
🔸 5. Risks to fetal development
PFAS pass through easily:
- the placenta,
- breast milk.
➡️ This means that a baby can be exposed from the moment of pregnancy.
Why are kitchen utensils affected?
PFAS can migrate into food when:
- The pan is overheating (above 260°C).
- the coating becomes damaged or scratched,
- the surface is of poor quality,
The older a utensil gets, the greater the risk.
🌿 What alternatives should you choose for healthy cooking?
Fortunately, there are effective modern alternatives that are PFOA-free and PFAS-free/reduced .
Stainless steel
It is one of the safest materials on the market:
- uncoated
- resistant to very high temperatures
- durable (20 to 30 years),
- Perfect for searing, baking, simmering.
There is no risk of coating migration: there is none.
Our best-selling item in this category:
Nothing is safer than pure stainless steel!
Cast aluminum with a ceramic coating, limited in PFAS and PFOA-free
This is one of the most popular alternatives today:
- light,
- modern non-stick
- even cooking,
- Induction compatible depending on the model.
- PFOA-free, may contain permitted PFAS in limited quantities
Perfect example:
👉 Non-stick pans with removable handle
This type of product combines:
✔ modern non-stick
✔ PFOA-free
✔ Removable handles
✔ easy storage
✔ Compatible with gas/induction/ ceramic hobs
Cast iron or enameled cast iron
A traditional, healthy and extremely durable material.
🎯 Conclusion
PFAS are extremely persistent molecules that can pose a health risk when ingested continuously. Cookware still containing these substances increases the risk of exposure. Fortunately, safe and modern alternatives exist: stainless steel, cast iron, ceramic, or next-generation coatings with reduced PFAS content.
It's better for your health, for the environment, and for your everyday cooking.
