> The Cookware Sustainability Alliance, an industry group formed by major cookware companies, urged lawmakers to oppose the bill. “The proposal risks taking safe, affordable, and reliable kitchen essentials off the shelves, leaving customers with fewer options for the products they use every day,” the group said in a statement.

> The alliance says PFAS is a category that includes some chemicals—such as fluoropolymers used to coat nonstick cookware—that have been deemed safe for uses in food preparation by the Food and Drug Administration and the European Food Safety Authority.

> “They are non-toxic and inert, they do not bioaccumulate, and importantly, they are not water soluble,” the alliance stated.

Wow, what a lie-by-outrageous-omission. I would believe that the fluoropolymers in nonstick cookware are, in their intact state, inert and rather harmless (if quite persistent). I would even believe that most of the definitely-not-safe stuff that’s used in manufacturing them don’t end up in the pan.

But these things are in cookware, where they are regularly heated to high temperatures, and a lot of fluoropolymers start to degrade at temperatures that are well within the reach of the average stove. Have any of these people ever contemplated the state of an omelette pan at a restaurant? Or basically any Teflon pan that has gotten any sort of regular use without extreme care taken not to overheat it? Heck, overheated PTFE is so non-inert that it rather imfamously kills birds.

I will he delighted to see Teflon pans phased out at California restaurants. You can buy perfectly fine PFAS-free “ceramic”-coated pans these days at reasonable prices. (You can also buy non-PFAS-free “ceramic” pans these days — read labels carefullly, consider looking up the listed patents, and keep in mind that if it doesn’t see its PFAS-free then it probably isn’t. PFOS/PFOA-free does not mean free if other PFAS.)

Do restaurants even use Teflon? I get the sense that most restaurants use stainless steel, carbon steel, or cast iron for practically everything, because nonstick pans will last all of a week under heavy use.

(And if you’re a good cook, you definitely don’t need nonstick for an omlette.)