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But wasn’t that only used in production? Some bouillon is also made by using hydrochloric acid, but it is neutralized and only NaCl remains. Isn’t it the same h

But wasn’t that only used in production? Some bouillon is also made by using hydrochloric acid, but it is neutralized and only NaCl remains. Isn’t it the same here? The PFOA is basically used as a precursor for PTFE and doesn’t remain in the product?

ndsipa_pomu 2y ago
I'm also not a chemist, but the coatings used to contain significant quantities of PFOAs that get released into food etc. from scratches. There's also doubts about how PFOA-free the newer "non-toxic" pans actually are. Also, there's the issue of over-heating (more than 260°C) pans as that will release toxic gases that can be lethal to birds and cause "teflon flu" in humans. https://www.consumerreports.org/toxic-chemicals-substances/you-cant-always-trust-claims-on-non-toxic-cookware-a4849321487/ https://www.consumerreports.org/toxic-chemicals-substances/y... https://www.sciencedirect.com/science/article/abs/pii/S004896972205392X https://www.sciencedirect.com/science/article/abs/pii/S00489...
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