[timr]

> wait a few hours

Indeed. When was the last time you left your nonstick pan sitting on a cooktop with nothing in it, for hours?

If you're the kind of person to leave empty pans burning for that long, I'd be more worried about cognitive decline and/or the risk you'll die in a fire of your own making.

[kelipso]

You only have to huff it for a few seconds, and then turn off the heat. The symptoms are what shows up hours later.

[timr]

how much of "it" is there? what is the concentration? dose makes the poison, not time.

[totallydang]

These so-called perfluorochemicals are toxic to humans at single-digit parts per trillion.

If you live in the US, chances are your blood already contains these chemicals at 4,000 ppt or greater (four thousand parts per trillion is the nationwide average).

[timr]

> These so-called perfluorochemicals are toxic to humans at single-digit parts per trillion.

No, they aren't. At least, not in the way you're interpreting the word "toxic".

> If you live in the US, chances are your blood already contains these chemicals at 4,000 ppt or greater

The fact that you're telling me that I'm currently thriving with 1000x the "toxic" dose you just quoted should tell you that at least one of the statements is exaggerated.

Again, there are people out there who will tell you that any exposure to certain chemicals is "toxic". These people are not worth listening to.

[totallydang]

You are doing damage control for multinational chemical corporations. Why would you be worth listening to?

[nullstyle]

That isn't a response to your own crappy post, its a misdirection.

[teucris]

Mistakes happen all the time. Cooktops have terrible user interfaces. People need to juggle multiple things at once, especially parents.

Furthermore, the quote above merely states that the pan has to reach a specific temp, not be out for hours.

[whatshisface]

Pretty much any heating element setting will take a pan to 450 degrees. Do people do it? - I doubt the parent commenter is lying about their bird.

[beepbooptheory]

Just keep in mind gp is talking celcius. A good sear on a steak will happen around 200-250°c

[timr]

Yeah, see...I just deleted the 450 degree part (right before I saw your response), because somehow I knew someone would pick at it.

The temperature is the least relevant part of what I wrote.

[whatshisface]

A pan left on the stove will turn red, and it is an accident that happens with some regularity. This issue is a lot like ground fault protectors: a rare accident that could be avoided by never interacting with a product in a certain way nonetheless occurs, and can only be eliminated through technical means. Just imagine that you're at your parent's house, and you look over at a glowing pan. Oops, you have a headache...

[seadan83]

No, the onset of symptoms is several hours after exposure. There is no magic time per se of heating. Just get the pan hot enough.

[genuinelydang]

That level of intentional misunderstanding just confirms my suspicion of damage control efforts at play in this thread.