Do you have your units mixed up? Wikipedia seems to have a different range:

>While PTFE is stable and nontoxic at lower temperatures, it begins to deteriorate after the temperature of cookware reaches about 260 °C (500 °F),

https://en.wikipedia.org/wiki/Polytetrafluoroethylene

I used a different source than the one you link. 500F is not difficult for a frying pan to reach either.

The same Wikipedia page also reads:

>Pyrolysis of PTFE is detectable at 200 °C (392 °F), and it evolves several fluorocarbon gases and a sublimate.

My completely unscientific, unsubstantiated guess, based purely on obsessively researching food safety for years, is that it begins to leach at a much lower temperature.

> I used a different source than the one you link. 500F is not difficult for a frying pan to reach either.

Most vegetable oils smoke before 500F. If you're just frying up an egg or sauteing some vegetables you'll be fine.

>The same Wikipedia page also reads:

The sentence after it:

>An animal study conducted in 1955 concluded that it is unlikely that these products would be generated in amounts significant to health at temperatures below 250 °C (482 °F).[

Without reading that study, who it was funded by, how it was conducted, I choose to err on the side of caution. In other words, I don't believe that statement for a microsecond, especially coming from 1955.

>I don't believe that statement for a microsecond, especially coming from 1955.

but you're willing to believe unsourced statements based on your own intuition?

I provided a credible source in another reply to your comments:

https://news.ycombinator.com/item?id=26238226

But yes, I'll side with my intuition when it comes to my health and those dependent on me.

Just because someone says the gun is not loaded...

who the heck is getting their pans to 260C? ? ? Frying eggs... it only needs to get so hot?

A lot of people just don't treat their eggs well.