[AstralStorm]

Less ironically the nonstick surfaces do not leach much of those after an initial bake cycle, unless you scrape them. Much less than, say, a plastic bottle.

But if you're really bothered by this, you can actually get a non-stick ceramic coated insert instead. Or do it the classic way with steel or glass and fat, just like cake.

Or get bread that's not packed in plastic heh.

[Rnonymous]

I was thinking that the PFAS probably make their way into the bread not during the bake cycle, but during the dough kneading/mixing cycles.

In my head I imagine the dough sticking to the surface and removing a monolayer of PFAS and integrating it in the dough.