Reported cases of “Teflon flu,” or polymer fume fever, are rising across the United States.
This illness, which occurs when fumes from overheated non-stick pans are inhaled, is becoming more common, with 267 suspected cases reported in 2023 alone. This is the highest number of cases since 2000.
As more people become aware of the risks associated with conventional non-stick cookware (ie “Teflon”), it’s important to understand what Teflon flu is, how it happens, and what you can do to stay safe in the kitchen.
What Is Teflon Flu?
As the name suggests, Teflon flu is a flu-like illness caused by inhaling fumes released when non-stick cookware coated with polytetrafluoroethylene (PTFE), commonly known as Teflon, is overheated. When PTFE is heated to temperatures above ~500°F, it begins to break down and release harmful fumes.
(PTFE is a type of PFAS “forever chemical.” Although there are around 15,000 different types of PFAS, PTFE is the one most commonly used for non-stick cookware today.)
Symptoms of Teflon flu include:
- Fever
- Chills
- Shortness of breath
- Chest tightness
- Dry cough
- Malaise
These symptoms usually appear within a few hours of exposure and may take up to 24 hours to fully develop. Most people recover within a few days without any lasting effects, but severe cases can lead to complications like pulmonary edema, though death is extremely rare.
Bird owners are likely already familiar with Teflon flu, as they have been advised for years to keep birds out of the kitchen when using non-stick cookware and to make sure everything is well ventilated. Birds are more sensitive and susceptible to the negative effects of airborne PFAS, and it can be life threatening to them.
Many non-stick pans these days even come with warning labels that instruct customers to keep birds away from these fumes.
Why Are Cases of Polymer Fume Fever on the Rise?
Increased Recognition and Reporting:
One of the reasons for the rise in polymer fume fever (PFF) cases is likely improved awareness and reporting of this condition. Historically, cases may have gone unrecognized or were misdiagnosed as flu, especially because the symptoms overlap.
Recently, however, with heightened awareness of PFAS-related health risks, healthcare providers and poison centers are more likely to identify and report PFF incidents.
I suspect this is probably the biggest reason for the increase in reported cases.
Outdated and Degraded Cookware:
Another contributing factor is the continued use of old or damaged non-stick pans.
The more scratched and damaged a piece of non-stick cookware is, the more harmful fumes it can release. In fact, one 2022 study found that a single scratch on a non-stick coated pan can release approximately 9,100 PTFE plastic particles.
How to Safely Use Non-Stick Cookware
I highly recommend you switch to PFAS-free cookware (more on that below), but if you have to use conventional non-stick, there are things you can do to mitigate health risks.
Here are some safety tips to help prevent Teflon flu and minimize the amount of PFAS you are exposed to:
- Keep Cooking Temperatures Low to Medium: Never use non-stick pans at high heat. More heat = more leaching.
- Don’t Preheat Empty Pans: Always add oil, butter, water, or food to the pan before heating it. Preheating empty pans can cause them to reach unsafe temperatures quickly.
- Use Proper Ventilation: Always use a stove fan or open windows to increase ventilation while cooking. Run an air filter if you have one.
- Avoid Using Non-Stick Pans for Broiling: Broiling often requires temperatures higher than 500°F, which is unsafe for non-stick pans.
- Use the Least Damaged Cookware: As I mentioned, the more scratched the cookware is, the more likely it is to leach PFAS. When you have an option, use the newest and least damaged cookware.
What About Longterm Health Risks of Non-Stick Cookware?
Another major concern surrounding Teflon and other non-stick cookware is the risk of cancer, reduced fertility, and other longterm health concerns.
These health risks come not from a single acute exposure, but rather from chronic, longterm accumulation through multiple sources.
This is why I recommend switching to non-toxic, PFAS-free cookware, while also reducing your exposure from other sources as well. Using an water filter that can adequately reduce PFAS, minimizing packaged and to-go food, and choosing furniture and clothing without stain-resistant treatments are all ways you can reduce your overall exposure.
Non-Stick Cookware Alternatives
There are plenty of safer alternatives available when it comes to cookware:
Cast Iron: Cast iron is affordable, durable, and great for high-heat cooking. When properly seasoned, it develops a natural non-stick surface, though regular maintenance is required. It’s heavy and not as non-stick as Teflon, but enameled options offer easier upkeep.
Stainless Steel: Stainless steel is affordable, lightweight, and long-lasting. It’s perfect for tasks like boiling or sautéing and is often dishwasher safe. It isn’t naturally non-stick, but with proper preheating, you can achieve a similar effect.
Carbon Steel: Carbon steel is lighter than cast iron but offers similar heat tolerance and versatility. It’s great for stir-frying and high-heat cooking but requires seasoning and maintenance, much like cast iron. It should be hand-washed to avoid damage.
100% Ceramic: True ceramic cookware is non-toxic and distributes heat evenly. However, it’s heavy, slower to heat up, and prone to cracking or breaking if mishandled. You’ll want to look for brands with third-party testing for safety.
Ceramic Coated: “Ceramic-coated” cookware is a popular choice among folks who are used to Teflon and don’t want to learn how to use something different. It’s lightweight, non-stick, and requires almost no learning curve. However, the coating isn’t very durable and may degrade over time. It’s not ideal for high heat, and some concerns remain about the safety of certain coatings.
