On Wed, 15 Aug 2007 21:53:13 -0000, (Chris
Lewis) wrote:

According to Frank frankdotlogullo@comcastperiodnet:

Now, I wouldn't say you're all here If you can lead me to a primary
source that says teflon may cause cancer, I'd like to see it. You are
more likely to generate carcinogens just by cooking food.

While not specifically authoritive, the summary and references should suit:

http://en.wikipedia.org/wiki/Teflon

I think teflon cookware is safe to use but lifetime is limited. Teflon
is plastic, you know. We have a 45 year old stainless Revereware frying
pan that we still use.

One of the biproducts of heating teflon over 660F is carbon tetrafloride (CF4).
Given how nasty carbon tetrachloride (CCl4) is (including being a known
carcinogen), CF4 can't be good for you, carcinogenic or otherwise.

The FDA's appears to have concluded that teflon pans are perfectly safe,
unless they're overheated, at which point they emit toxic fumes which can
cause adverse effects relatively quickly.

Does anyone actually believe one word the FDA publishes? With their
track record???!!!!

All that said, there was some research published a year or two ago that
pointed out that fried food (regardless of pan type) causes an increased
cancer risk.

[We use both teflon and cast iron pans, and are very careful about not
overheating teflon. Aside from possible toxicity, it shortens the
lifetime of the pan. Even without overheating, most teflon pans have
a useable "non-stick" lifespan of only 2-4 years. Tho, higher end
pans (much thicker substrates, eg: Analon) will last considerably longer.]