I think oil concerns are much less problematic since you can decide what oil to use (or use no oil altogether) than ones that come from the chemicals you can't control because they are already in the water or your frying pan. You can simply cook, not fry if you worry about oil. On the other hand you can't avoid poisoned water unless you filter it.

So it's a false argument here.

Trade offs, yes, but they must be comparable and proportionate. For example, you cannot compare proven carcinogenicity with fatberg risk. You could, however, compare the toxicity of consuming larger amounts of overheated cooking oil with that of Teflon.

This is speculative

> and you may just be trading one poison for another one or a worse one.

What poison exactly? This almost is whataboutism.

The issue is that the historical arguments lean toward using oil - we know that our ancestors used cooking oils and lards for greasing and survived with it, there may be quite legitimate questions about the ability to scale that approach up to our current population but I think it's reasonable to put the burden of proof on Teflon to guarantee it's no worse for humans, the environment and our plumbing than lard and oil... this also logically extends to exotic oils like avocado oil and palm oil. I think our cavalier attitude toward food additives is proven to be an incorrect stance by the utterly massive obesity crisis in America - there literally couldn't be a clearer sign that we're doing something seriously wrong. In the defense of Teflon there's nothing that directly signals it's chemicals on cookware and most research is pointing toward sugars, but it's an ongoing problem we all recognize and are not fixing.