India, Oct. 14 -- Three acronyms show up constantly in cookware marketing: PFAS, PTFE and PFOA. They get used almost interchangeably in casual conversation, which is part of why the topic feels confusing. They are related but not identical, the health research behind them is more nuanced than either "totally safe" or "totally dangerous" headlines suggest, and the real risk in your kitchen depends heavily on how you actually use the appliance, not just what it is made of.

PFAS (per- and polyfluoroalkyl substances) is not one chemical but an entire family of more than 4,000 synthetic compounds, developed because they resist heat, water and oil. They show up in far more than cookware: waterproof clothing, firefighting foam, food packaging, ...