5 tips to prevent ‘Teflon flu’ and use your nonstick pans safely

Nonstick cookware with its Teflon coating has had a bad reputation since the early 2000s, cancer being one of its many alleged evils. And yet, not only is a nonstick pan found in almost every kitchen, it is also among the most-loved dishes to cook with — who doesn’t like it when their dosa comes out perfectly crisp AND lifts off the tawa off its own accord without having to scrape? But if recent news around the ‘teflon flu’ is having you eye your beloved nonstick rather suspiciously, we gotchu.

According to a recent report, over 250 Americans were hospitalised last year due to a condition called ‘Teflon fever’, formally known as polymer fume fever. Its symptoms range from mild flu-like symptoms such as headache and body aches to more severe conditions requiring medical attention.

What is Teflon flu?

Teflon, or polytetrafluoroethylene (PTFE), is a synthetic chemical that creates a non-stick surface on cookware. While convenient, it can pose health risks if mishandled. When Teflon-coated cookware is overheated — to above 500°F (or 260°C), the coating can deteriorate, releasing harmful fumes into the air. These fumes contain a complex mix of fluorinated substances that can cause flu-like symptoms when inhaled.

While Teflon cookware is a common culprit, it's important to note that other sources can also lead to similar symptoms. For instance, people working in welding or metal-related industries are at risk of metal fume fever, caused by inhaling fumes from heated metals.

Symptoms of both Teflon flu and metal fume fever can include fever, chills, cough, chest tightness, and muscle aches. And if you experience these symptoms after exposure to fumes, it's essential to seek medical attention.

How to prevent Teflon flu?

To minimise the risk of Teflon flu and prolong the life of your cookware, follow these guidelines:

Avoid overheating!
Teflon flu becomes a problem when the nonstick cookware is heated past the 260°C-mark. However, this is rare as the temperature most meats and other foods are looked at is 75°C or hotter.

When cooking on a Teflon-coated pan, using medium or low heat is recommended to prevent high heat from damaging the coating and releasing harmful fumes. If you’re looking to broil or sear your food, then avoiding your nonstick and opting for an iron skillet instead is recommended.

Also, never heat your nonstick without oil or food already in it to prevent overheating.

Proper ventilation
To avoid inhaling any fumes that your Teflon-coated pan might be emanating, using the kitchen exhaust fan or opening the windows might be ideal.

Utensil care
The other major concern with Teflon coating is that it has been linked to various health conditions upon ingestion. One must avoid scratching it and only use wooden or silicone spatulas on it. Metal utensils can damage the coating and increase the risk of overheating, as well!

Gentle cleaning
Again, to avoid scratching your nonstick pan, wash it with warm, soapy water and a soft sponge is important. Abrasive scouring pads or steel wool are a big no on Teflon-coated cookware. You can consider soaking your nonstick for a bit in case of stubborn residue, but leaving it in water for a long time can damage its coating and shorten its lifespan over time.

Replace when necessary
This is perhaps the most important point to note: throw away your pans if they start to peel, flake or chip and find a replacement.
While Teflon cookware is usually deemed safe when used properly, it's also versatile and relatively cheaper than cast iron and carbon utensils. But hey, if you’re still uncertain about good old nonstick, there’s plenty of other options to explore!