The non-stick property of non-stick frying pans comes from the coating material on their inner surface, such as polytetrafluoroethylene (Teflon). Its low coefficient of friction and low surface tension make it difficult for food to stick.
PTFE is chemically stable and remains stable below 260℃. Daily cooking temperatures are typically around 200℃, below this limit.
Above 260℃, the coating becomes unstable, and above 350℃, it may decompose, producing harmful substances such as hydrogen fluoride and carbonyl fluoride, and potentially causing "polymer fumes fever."
Early coating production used perfluorooctanoic acid (PFOA), which posed potential risks. However, modern processes have improved, and coating peeling or wear primarily affects non-stick performance. Ingesting small amounts of coating particles is easily excreted by the body and has minimal health impact.