How does nonstick cookware work, and should you switch to‘green’ pans?

With its sizzling, sputtering sound effects and heady aroma, frying bacon and eggs is a morning ritual many people enjoy. Especially when the juicy items slide easily onto your plate, leaving nothing behind in the skillet to scrape off or scrub clean. Many home cooks rely on nonstick pans for that kind of hassle-free meal making. For about 70 years, coatings based on polytetrafluoroethylene (PTFE) have been the gold standard for nonstick cookware. The smooth, slippery coatings, known by brand names such as Teflon, harness PTFE’s exceptional resistance to chemical attack, corrosion, and heat. But the waxy fluoropolymer belongs to the family of per- and polyfluoroalkyl substances (PFAS), the “forever chemicals” that persist in the environment and are linked to cancer. PFAS face mounting scrutiny and regulations . In January, Minnesota became the first US state to ban the sale of PFAS-containing products , including cookware. Other states are considering