What’s the lowdown on non-stick coatings used in cookware, not just Teflon, but how do the others compare as well? In other words are they safe for humans to use and to consume even in small amounts, or are they poisonous and/or toxic? i can find very little information about this so far, and most of it consists only of glowing endorsements for all non-stick products, most probably written by the industry itself.
Well, the only thing I know of regarding this subject comes from WebMD. Don’t know if it’s the same as what you’ve already read or not, but I’ve seen nothing else to either back it up or disprove it.