> I don't know about you but I try and keep my ricin away from my breakfast foods.

To cause Teflon to degrade you have to heat the pan to over 500F / 260C.

No one cooks at those temperatures, even ovens don't go so high. You basically have to forget the pan on a high flame for a long time.

And the toxic chemicals you get from overheating oil are far worse, somehow everyone forgets about those.

My gas hob burns at >450C and we’ve had several instances of a forgotten teflon pan that made a terrible smell.

I’d say it’s pretty easy to get teflon to degrade at home.

It's true that those temperatures are too hot to cook at, but overheated oil at 260 or 270 degrees is a great deal more conspicuous than teflon pyrolysis at those temperatures. This makes the overheated oil safer, in the same way that silane is safer than hydrogen sulfide even though its lethal dose is lower.

Still, I like cooking on teflon.

Every oven I’ve ever had goes to 500 degrees. I have no idea why you are making this claim. Anecdotally I know I can get pans hotter than this on my gas stovetop, just judging on searing and smoke production, and a quick google for how hot pans can get on a stovetop gives results > 600 degrees.

> Every oven I’ve ever had goes to 500 degrees.

And plenty of recipes are cooked at 450 degrees. I don't even believe there's a full-sized (i.e. not a toaster) oven that doesn't go to 500 degrees, but I'm willing to be corrected.