Also as I recall PTFE coatings (Teflon is an example brand name) are no longer made with PFOA in the US or Europe. Yes, PTFE itself is a PFAS as well, but as far as I know it does not delaminate or shed as long as the pan is used at lower temperatures (less than 450F).
If you’re trying to lose weight, you should be eating meals, not snacks and adding fat. You will eat less both during a meal and after.
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If avoiding extra fat is one's highest priority, it's not like you're out of luck without nonstick pans.
I know it's my French heritage talking but life without butter isn't.
The health difference is large for someone trying to lose weight. A tablespoon of butter isn't that filling, but contains about 150 calories. That's equivalent to a whole pot of non-fat yogurt or two eggs, both of which are more filling and give you more protein.
When making eggs, I try to use about a teaspoon of butter, which still gives some butter flavor, but lets me save more calories for eggs.
Lots of people do this, and it’s not because they’re somehow ignorant and against all fats. It’s more that people trying to be healthy make small tweaks they can live with that add up. It’s not about being an extremist but just moderating things where you are willing to. Everyone’s metabolism, dietary preferences, and lifestyle is different. If you live an active lifestyle with enough exercise or just have a higher metabolism, then it might make no difference to optimize at that level. But for lots of people it can make a big difference without making them feel like they can’t eat what they want.
Three meals a day prepared without added fat means savings of around 3-500 calories a day depending on how much fat you’re using and your portion sizes. Keep in mind as well that not all calories are equal and calories from protein sources tend to be more filling (compare eating 3 tablespoons of butter versus a chicken breast).
When people don’t eat fat, they eat more. If you have the self control around food to eat a low fat diet and reliably stick to your macros, you’re probably not at a place where you’re overweight to begin with.
Giving your stomach something complex to break down while actually giving your body what it needs to add to vitamin stores results in less food consumed. You can’t treat diet like a Lego set of what to eat while ignoring physiology.
https://www.hsph.harvard.edu/news/hsph-in-the-news/low-fat-d...
Let’s take a simple example: have you tried to make a fried egg in a cast iron pan and compared it to a nonstick pan? In a cast iron, you’ll need to use a pat of butter to get the egg to slide easily (around 100 calories). In nonstick you can get away with zero butter. It adds up.
But your latter point is fair. I haven’t measured it. I just know that my experience of cooking in my cast iron requires a lot more fat than my other pans.