The fact that cookware makers aren't overly concerned with temperature warnings should tell you something about the health risk here. There is little liability risk to them because apparently there is no demonstrable health risk. At the risk of repeating myself endlessly:
> read up on fluorinated polymer fume exposure, you'll find exactly zero known deaths, only a handful of known injuries, and no firm evidence of long term health effects.
If you can find any evidence of negative health impacts from nonstick cookware, there are thousands of ambulance-chasing personal injury lawyers who would love to see your work.
FWIW, William-Sonoma says theirs do too: https://blog.williams-sonoma.com/is-nonstick-safe/
I’d bet most people don’t read the directions for their pan, and if they do, they’re probably not measuring the temperature of their pan during use. They’re probably just trying not to burn their butter or smoke their oil, which happens around 200c anyway.
And you might have another reason to worry about that food fried at 200c+: many foods cooked at high temperatures themselves form carcinogenic substances.
To my knowledge no manufacturer has ever disclaimed that their product should be used below 200°C or else fluorinated polymer fumes are released into your kitchen.
Downplaying the health impact of those fumes is distracting from the manufacturers' omission.
Also we shouldn't defend this with the safety of PTFE in implants, this is misleading because they are completely inert at body temperatures it does not help any discussion regarding the safety a pervasive cookware.