There's a 'different' kind of non-stick pan that's been around for aaages: 'seasoning' on cast iron or black steel - or even raw aluminum pans. It doesn't work *quite* as well as teflon, but doesn't present a challenge to the environment (PFAS, PFOAS).

Seasoning is polymerized oil bonded to a metal surface. The challenge many people face is that, even though you can buy 'pre-seasoned' cookware, that seasoning isn't particularly good.

If you're wondering how good this kind of non-stick can get, the next time you're visiting your grandmother, ask to see some of her cast iron pans. Maybe even cook an egg in one. Pick her blackest, shiniest pan for your test. You’ll be asking her to leave them to you, but you’ll probably find they’re already promised. :-)

BTW/FWIW, Teflon, when introduced, was PTFE (polytetrafluoroetheline). It was fragile in pans, but useful for any kind of sliding surface where 'stiction' was an issue. If vaporized, it presented a health hazard for any workers that might breathe it in. DuPont changed the formula for pans to make them more durable (and maybe that's where PFAS and PFOAS got involved).

All that said, PFAS and PFOAS are a major drinking water issue. They are used in a lot of products - and break down very slowly (decades) in nature. It's not clear that the EPA safe-level guidelines are actually safe. (my state, MA, has established limits below the federal ones).

My town has at least one well that doesn’t pass the MA limit — even though it’s well under the fed limit. It was hard figuring out what water filtration systems might get tap water sourced from that well (which is only used seasonally — long story) down below the MA limit. Turns out there’s at least one counter top pitcher system that’s capable. Just sharing that in case there are other MA folks reading this in the same boat. Also, ‘micrograms per liter’ is the same as ‘parts per billion’ — so if you find MDF sheets in μm/l, but are trying to meet a PPB, they’re the same measurement (1μm/l = 1 PPB)