Cast Iron Skillet vs. Traditional PTFE Non-Stick Pan

Traditional PTFE non-stick pans (commonly called Teflon) are coated with polytetrafluoroethylene, a synthetic fluoropolymer. When overheated above 500°F — easy to do on a preheated burner — PTFE begins releasing fumes that can cause polymer fume fever in adults and are lethal to pet birds. Older non-stick pans also carried PFOA, a persistent 'forever chemical,' though this was phased out around 2013. Modern PTFE pans are PFOA-free but still carry fluoropolymer risks at high heat.

Cast iron has no coating at all. Seasoning is simply polymerized cooking oil baked onto the surface — it is not a synthetic coating and poses no off-gassing risk. Cast iron performs best at the high temperatures where non-stick pans are most dangerous. It is one of the few cookware options that gets better and more naturally non-stick with use rather than degrading.

The verdict is unambiguous: cast iron is safer than PTFE non-stick by every relevant measure. Teflon pans are rated 'avoid' for good reason — the fluoropolymer risks at high heat are real, and there are better options available at every price point. Cast iron is inexpensive, lasts generations, and involves zero synthetic coatings. For anyone cooking at high heat or concerned about chemical exposure, switching from Teflon to cast iron is one of the most impactful swaps you can make.