Hilariously, the webmd link you cited repeats what I said above: > The use of PFOA in the manufacturing of Teflon-coated cookware has been completely stopped.

Hilariously, the webmd link you cited repeats what I said above: > The use of PFOA in the manufacturing of Teflon-coated cookware has been completely stopped. But, even when PFOA is used, it poses little or no harm to your health. Teflon on its own is safe and can’t harm you when you ingest it. ...not that I think webmd is worth citing. But OK, one paper you dug up found an incredibly tiny amount (500 picograms per square centimeter, at the highest), which they said declined over time for half the pans tested (I'm guessing the ones with the highest initial readings). Meanwhile, other groups didn't see the same thing: https://pubmed.ncbi.nlm.nih.gov/16096677/ https://pubmed.ncbi.nlm.nih.gov/16096677/ > Commercial grade cookware was obtained, then extracted with water and ethanol/water mixtures at 100 and 125 degrees C, and the resulting extracts were analyzed by liquid chromatography tandem mass spectrometry (LC/MS/MS). Detection and quantification limits as low as 100 pg cm(-2) were demonstrated. None of the fluoropolymer treated cookware samples analyzed showed detectable levels of PFOA when extracted under simulated cooking conditions. Anyway, I'm not going to get excited over a single paper, showing incredibly minute amounts of something which, as you say, is now ubiquitous in the environment (hello, cross-contamination risk!). The paper may or may not have been methodologically valid. You do you.