Are you saying, then, that this claim [1] is false?
It states that PTFE is safe, whereas PFOA — what Teflon used to contain — was the component that made Teflon unsafe.
[1] https://www.webmd.com/food-recipes/is-teflon-coating-safe
> Now, since PFOA belongs to a large group of chemicals called PFAS, consisting of 4,700 similar substances, it might be tempting to just switch to one of the other PFAS chemicals that hasn’t been restricted yet. But that wouldn´t solve the problem, it would only postpone and perpetuate it. [1]
[1] https://marketplace.chemsec.org/articles/news/2020/04/01/the...
I.e. there's a whole zoo of similar compounds, and all those type specific safety claims are all at room temperature. The whole point of their use is often on heated surfaces, getting near and over the safety limit.
Your link does not contain a reference to PTFE and looking at the meaning of the acronyms should provide evidence fluorethylene is not a sulfonate or an octanoic acid.
The manufacture of PTFE may involve generating these as bio-hazardous byproducts and PTFE could be contaminated or even break down into them, but they are chemically not the same.
I'm not sure about the last claim: it isn't clear that all PFAS are equally bad, so replacing PFOA with a different PFAS might be worthwhile. It seems hard to study, but with Europe banning PFOA, perhaps we'll get some more insight.
Teflon is generally safe, but heating it to above 300 degrees Celsius or 570 degrees Fahrenheit poses a danger to your health.”
Note they didn’t say Teflon was safe at 299C, the risk is chemical breakdown not a phase transition like water which boils at a specific temperature and pressure. When used properly pans shouldn’t get anywhere close to that temperature range but it’s very possible to get to a dangerous temperature if there isn’t food in the pan.
Once you're frying, roasting, and grilling things at this temperature you are increasing cancer risk completely unrelated to any cooking materials involved. That's true of french-fries, bread, steaks and a zillion other things. It's why they're tasty (see Malliard reaction).
I certainly consider cast iron relatively safe, but it's polymerized unsaturated oil is likely to leach acrylamide and associated chemicals. It's just that compared to the food you're eating it's not relevant.
What frying pan when used properly doesn't get near 300 C? A pan surface temp of 200-250 C is nothing strange when frying a steak.
It’s the same gap was walking outside into 25f and 115f Aka below freezing to punch you in the face hot.