In PFAS's defense, we really needed to poison the whole planet. Otherwise people would have occasionally needed to get wet in the rain, or perhaps scrub their pots and pans. Really, these extremely minor conveniences are worth the devastating cost to ours and future generations.
To people that see this: yes, cast iron is as non-stick as teflon, but you are generally told not to soak or put it in the dishwasher. I don't think you're supposed to put teflon in the dishwasher, but people do.
Regardless, the main thing about cast iron is to use it all the time. If you really, truly use cast iron all the time, it will never have food stick to it, you'll never need to "scrub" it. Hot water in the pan, let it sit for 10 seconds, scour with a normal dishes brush or whatever you use, put the pan on the stove, heat till there's no water, hit quickly with an oil spray. Notice i didn't mention soap. It takes EXACTLY the same amount of time as cleaning an older teflon pan, less the heating part. I just look at the heating as sterilization, and i don't worry about it.
I have 3 induction hobs, i switched to 100% cast iron and stainless cookware, and i'm happy. I just got tired of being upset about flakes/damage to my cookware from other people using it. MIL gave me a set of lodge she didn't want, plus i had 3 pans from ages ago that we re-seasoned and started using. Cast iron griddle, cast iron flat weight.
If my arthritis gets so bad i can't lift the pans at all, i might consider carbon steel or something, but i haven't used it yet. I'm better at cooking on cast iron than stainless, but i can make stainless work, too; it's just more hands-on than cast iron or teflon.
I've used peanut, rapeseed, olive, coconut, avocado oils; butter, bacon and other rendered fat. All work fine, although butter i'd put some other oil in with it. I only use avocado, peanut, olive, and bacon, in that order these days because of diet and other concerns.
To go down the rabbit hole of cast iron...which seemingly is not that deep.
We use cast iron daily, but I have been unable to find any health studies that looked at the quasi plastic polymerized fats that make up the cast iron cooking surface. Not even studies to determine what they are exactly. I wouldn't be slightly surprised if it's found that eating the bits of scraped up "seasoning" while cooking leads to cancer or something.
So I think that leaves stainless steel as the ultimate health conscious cooking pan.
so many things contain it, like plumbing tape that a plumber might use right in your water supply - to fix a leak leading to your tap :/ and then the ski waxes until recently. it is really strange lots of these products are still sold all over
PTFE tape is perfectly safe to use on threaded fittings for domestic water lines, both hot and cold.
PTFE plumbers tape is not the cause of people getting PFAS in their bloodstream. The PRIMARY source of PFAS for most people is via the water supply [1][2] and the food supply, directly. The food supply is contaminated because the water supply is contaminated and these compounds bio-accumulate in vegetation that is irrigated with contaminated water and in animals that consume that vegetation or drink that contaminated water. As someone very concerned about this issue and that takes precautions that put me very much in the long-tail of the population, I also still use PTFE plumbers tape when doing home repairs. PTFE/Teflon is not a risk factor as long as it is not exposed to high temperatures (>350F) (and yes that means you should throw out your nonstick cookware and learn how to use cast iron and stainless steel for cooking).
In order to reduce contamination in my home's drinking water, I have a whole-home water filtration that's lab certified to NSF 53 standards (and beyond) to remove PFAS, and then for drinking and cooking usages, I further filter water via a 5-stage RO system that's certified to NSF 58 standards (and beyond). Not just drinking/cooking incurs contamination, water is aerosolized and breathed in while showering as an example. I only cook using bare metal; cast iron, carbon steel, stainless steel, glass and ceramic bakeware. Even with these precautions, I still get PFAS exposure just via the foods I eat, and being exposed in the overall environment (e.g. through rainfall).
[1]: https://www.usgs.gov/news/national-news-release/millions-us-... [2]: https://www.ewg.org/interactive-maps/pfas_contamination/
thanks for the comment and links.