benzyme wrote:teflon is teflon is teflon.
Yes, but a lot of non-stick coatings are not Teflon.
PFTE is indeed very non-reactive so I wouldn't worry about it in labware.
On the other hand, in cookware where you have abrasion and temperature working against you ... my choice is to steer clear. In my view there is a big difference between something that can corrode tissue (HCl, NaOH, ...) and something like PFOA (and, probably, other PFTE pyrolysis products) which causes birth defects, cancer, endocrine disruption and is a persistent, bioaccumulated pollutant. Organic chemicals carry more insidious risks.
(Learn to cook properly and you don't need the crap anyway. And you save waste.. that crap falls off (and you eat it - yum yum) every few years anyway.. chuck it in a landfill and buy a new one, or keep using the same steel pan for a lifetime? I know which one is my choice.)