· Don't use high heat, ever; you will destroy the coating and release toxic gas
· Don't leave the pan to get too hot over medium/low heat either; if a teflon pan ever smokes, you have officially fucked up.
· Don't use hard/sharp utensils against the pan; you will scrape off the coating
· Don't clean the pan with abrasive scrubbers; you will scrape off the coating
· Do use soft plastic, silicone, or wood utensils; these shouldn't damage the coating
· Do wipe the pan after use, while the remnants of cooking are still hot ( honestly this is just a general tip; I always wipe out my carbon steel pan after use as well )
· Do use a soft cloth or sponge and warm / hot water to clean the pan when hand washing; just like seasoned pans, you shouldn't need to clean them with actual soap all that often, but a light once over every so often will not hurt at all and helps mitigate dust/general grime.
· Do soak the pan if you have somehow managed to carbonize food onto the pan; attempting to pry off stuck burned food can pull off parts of the coating.
Personally though I'd recommend a stainless or carbon steel ( cast iron if you don't mind the weight ) and seasoning it, or basically anything with a ceramic coating ( all cliff notes apply to ceramic as well, but due to general coating damage concerns rather than ptfe's production of toxic gas and generation of microplastic granules )
PFAS is a family of Per or poly fluoroalkyl substances.
Basically it's a group of substances that have very long ass Carbon and Flour chains.
https://www.epa.gov/pfas/pfas-explained
PTFE is a polymeric plastic. They don't fit this definition by the EPA "PFAS are found in the blood of people and animals all over the world and are present at low levels in a variety of food products and in the environment."
You could argue that the precursors to PTFE are included (but not really, since PTFE is made from a gas).