Oncologists Say This Kitchen Staple May Be Riskier Than You Think
You aren't what you eat, but what you eat can decrease your likelihood of developing cancer. For that reason, oncologists say it's important to consider the items we regularly keep in our kitchens.
"A pantry stocked with whole grains, beans, nuts and spices makes it effortless to build meals rich in fiber and protective antioxidants, while a kitchen reliant on processed meats, refined flours and sugary snacks creates a foundation for chronic inflammation and increased cancer risk," explains Dr. Jamie Koprivnikar, MD, a board-certified hematologist oncologist at Hackensack Meridian John Theurer Cancer Center.
Dr. Laeth George, MD, an oncologist for HonorHealth, agrees that it's crucial to focus on what we feed ourselves and loved ones. But food shouldn't be the only focus in our kitchens when it comes to lowering cancer risk.
"What we know less about are the pots, pans and tools we use to make these meals and whether this can introduce harmful chemicals into our bodies," Dr. George says. "Knowledge and understanding can help us make informed decisions that improve our health."
One oncologist cautions that this knowledge isn't about singling out one "toxic" product. It's about highlighting how repeated small exposures over time can affect cancer risk.
"Pantry staples and everyday cooking habits matter because they are accumulated exposures. That does not mean people should panic about every item in their kitchen," reveals Dr. Rachna Shroff, MD, a gastrointestinal medical oncologist at Banner – University Medicine Tucson/University of Arizona Cancer Center (UACC). "The goal is to help consumers make informed, practical choices that reduce unnecessary chemical exposures without creating fear around cooking or eating at home."
One controversial kitchen item may be riskier than you think, but oncologists share that nuance is needed. Scroll on to learn more about a commonly used staple and its potential effect on cancer risk.
This Kitchen Staple May Be Riskier Than You Think, Oncologists Say
Oncologists warn that non-stick cookware, especially pots and pans made before 2013, can pose a cancer risk.
"Non-stick cookware refers to kitchen utensils, like frying pans and pots, that have a surface engineered to prevent food from sticking, which allows for cooking with less oil and easier cleanup," Dr. Koprivnikar says.
That sounds practical and convenient, but the materials used to prevent sticking in some cookware are where the problems can start.
"The most common type of coating is a synthetic fluoropolymer called polytetrafluoroethylene (PTFE), widely known by the brand name Teflon, which is sprayed onto a metal base like aluminum," Dr. Koprivnikar explains.
However, Dr. Shroff points out that older non-stick cookware coatings may have been produced with perfluorooctanoic acid (PFOA), a PFAS (forever chemical). "PFOA is one type of PFAS chemical," she tells Parade. "It was historically used in the production of some non-stick coatings."
She warns that research has linked high levels of PFAS exposure, especially from industrial exposure or contaminated drinking water, to increased risks of certain cancers, especially kidney cancer and possibly testicular cancer.
The United States' "phase out" of PFOA concluded in 2015 because of health concerns. Still, Dr. Koprivnikar cautions that "modern non-stick pans still use PTFE, which belongs to the larger family of chemicals known as PFAS or 'forever chemicals.'"
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Why Non-Stick Cookware Can Affect Cancer Risk
Dr. Shroff says using a modern (made after 2013), intact non-stick pan isn't her main concern with these kitchen staples. "The bigger concern is overheating or damaging the coating," she reports. "When PTFE-coated cookware is heated above about 500°F, the coating can begin to break down and release fumes."
Dr. Shroff adds that some studies link higher PFAS/PFOA exposure to an increased risk of some cancers, but it's not conclusive. "While PFAS exposure matters, when using modern non-stick cookware correctly, the risks are relatively low," she explains.
Dr. George reveals that it's rare for a pan to actually heat up to 500°F. "From a practical perspective, the 'smoke point' for things like fats, butter, oils, etc. is typically around 400°F, so this is well below the danger zone," he explains. "The other thing to consider is that scratches in the coating of the pans can also make the release of these chemicals easier, so avoiding damaged pans may also be a good safety measure."
Another oncologist shares this concern, especially with "well-loved" non-stick pans. "As a pan ages, the PTFE lining becomes increasingly compromised and is all the more likely to decompose, creating polymer fumes and leaching unfavorable chemicals into the food you are eating," reports Dr. Adeel Khan, MD, MPH, MS, an academic hemoncologist and epidemiologist in Dallas, Texas.
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Is PFOAS-Free Non-Stick Cookware Safe?
It's unclear. Some cookware tools get labeled "PFOA-free," but that doesn't mean safe. Consumer Reports cautions that people often mistake "PFOA-free" for "PFAS-free," but that's not the case. "'PFOA-free'...[is] a favorable step in the right direction, it is unclear if the newer non-stick chemicals being used are truly safer," Dr. Khan says.
Dr. Shroff also suggests exercising caution and taking practical steps to reduce the risk of cancer if you're using a PFOA-free pan. "While I would not panic over a modern PFOA-free pan, I would still avoid high heat, avoid scratches and replace it when the coating is damaged," Dr. Shroff advises.
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3 Tips for Choosing and Using Safer Cookware To Lower Cancer Risk
The good news is that there are excellent alternatives to non-stick cookware that are durable and safe. You can also use and store cookware in ways that lower cancer risk.
1. Seek alternatives
"Cast iron and its lighter cousin, carbon steel, are prized for their ability to develop a natural, chemical-free non-stick surface through seasoning, making them perfect for searing and frying," Dr. Koprivnikar says. "Enameled cast iron provides the superior heat retention of traditional cast iron but with an easy-to-clean, non-reactive surface that doesn't require seasoning."
She adds that ceramic cookware has a modern, PFAS-free non-stick coating, but cautions it's less durable than traditional non-stick cookware.
"For a versatile and non-reactive workhorse, stainless steel is a professional favorite that excels at creating pan sauces, though it requires proper heating techniques to prevent food from sticking," Dr. Koprivnikar reports.
2. Prioritize what you replace
You may not have the time or budget to revamp your cookware collection completely, but Dr. Koprivnikar says you can take small steps toward a safer kitchen.
"Start with an immediate 'pan audit' to discard any items that are heavily scratched, peeling or warped, as this is the primary way to prevent microplastics and chemicals from entering your food," she adds.
Dr. George also suggests placing a high priority on replacing anything made before 2013, as anything made after this date should no longer contain PFOAs.
3. Use, handle and store cookware with care
How you treat the pot or pan before, during and after using it also matters.
"Always cook on low to medium heat, never preheat an empty pan and ensure you use a small amount of oil to protect the surface," Dr. Koprivnikar advises. "To prevent damage in the first place, exclusively use soft utensils made of wood or silicone, and always hand-wash your pans gently with a soft sponge, avoiding abrasive scrubbers and the dishwasher."
She suggests storing cookware by placing a paper towel or cloth between each pan to prevent scratches.
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Sources:
- Dr. Rachna Shroff, MD, a gastrointestinal medical oncologist at Banner – University Medicine Tucson/University of Arizona Cancer Center (UACC) and the associate director of clinical investigations at UACC
- Dr. Laeth George, MD, an oncologist for HonorHealth
- Dr. Jamie Koprivnikar, MD, a board-certified hematologist oncologist at Hackensack Meridian John Theurer Cancer Center
- Dr. Adeel Khan, MD, MPH, MS, an academic hemoncologist and epidemiologist in Dallas, Texas
- Serum concentrations of per- and polyfluoroalkyl substances and risk of renal cell carcinoma in the Multiethnic Cohort Study. Environment International.
- Per- and Poly-fluoroalkyl Substances (PFAS) Exposure and Risk of Kidney, Liver, and Testicular Cancers: A Systematic Review and Meta-Analysis. La Medicina del Lavoro Work, Environment and Health.
- Questions and Answers about Designation of PFOA and PFOS as Hazardous Substances under CERCLA. EPA.
- You Can't Always Trust Claims on ‘Non-Toxic' Cookware. Consumer Reports.
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This story was originally published May 12, 2026 at 5:50 PM.