'Teflon flu' on the rise

America’s Poison Centers (a non-profit that watches over 55 poison centers across the country) says the United States has experienced a recent spike in “Teflon flu” cases, with more than 265 suspected cases in 2023 alone.^[]

While nothing ruins breakfast like eggs stuck to the pan, these numbers may have you thinking twice before firing up your favorite cookware. Here’s what you and your patients should know about the risks of Teflon flu.

What is Teflon flu?

PTFE was discovered in 1938 when scientists at DuPont observed the spontaneous polymerization of tetrafluoroethylene gas within metallic canisters.^[] Since then, PTFE’s hydrophobic and breathable properties have been used to produce waterproof fabrics, implantable devices, and nonstick pans. 

Fortunately, Teflon flu is highly unlikely to cause death or disability. Potentially serious side effects of significant exposure include leukocytosis and pulmonary edema, but only in rare cases.^[]

Symptoms usually start within a few hours of exposure and may include:

• Chest tightness

• Dry cough

• Fever

• Malaise

• Shortness of breath

Symptoms usually clear up after a few days. Given that these symptoms are so similar to those seen in other conditions, like the common cold, they often go without proper diagnosis. Sharing information about the risks of Teflon flu can improve patient awareness of this potential hazard in their homes.

If you suspect you or someone else is experiencing the effects of harmful fumes, it is recommended to contact poison control immediately.^[]

Reducing your risk

Home chefs can reduce their risk by adding water, broth, or oil to their pan before cooking. The smoke point of most cooking oils is lower than the temperatures required to cause hazardous Teflon fumes.^[] Heating a nonstick pan when it’s bone dry is more likely to cause a problem. You should also avoid leaving nonstick pans to sit on the burner for longer than necessary.^[]

Potential alternatives

Teflon has many desirable qualities that help prevent food from sticking to cookware. But the safer alternative, stainless steel, can also provide a nonstick cooking surface when you follow certain steps:^[]

1. Take food out of the fridge for 15 minutes before cooking so it can warm to room temperature.

2. Preheat the stainless steel pan for a couple of minutes on low to medium heat, allowing it to warm up gradually.

3. To check if it is adequately preheated, add a few drops of water to the pan. The liquid should form droplets that slide easily around the pan. (If it forms into tiny beads, the pan is too hot. If nothing happens, it’s not hot enough.)

4. When the pan is at the right temperature, add oil or cold butter. Cold fat is the key to stopping the stick.

5. Add your food and give it some time to sit and cook without stirring or flipping. If it resists flipping, it needs a little more time to cook.

6. Scrub your pan clean as soon as you can after cooking. Leftover food residue can make stainless steel more likely to cause sticking when used again.

You can also switch to other cooking methods, such as roasting food in the oven, cooking in the microwave, or grilling. Grilling food outdoors ensures the best ventilation and keeps hazardous cooking fumes away from the house.