For decades, the rice cooker has been a staple in our kitchens—but could it actually pose health risks? The non-stick coating inside the inner pot is often made of PTFE, also known as Teflon—a material highly effective in preventing sticking.

Does the non-stick coating in cookware increase the risk of cancer?

Although Teflon has been widely used for a long time, it continues to raise concerns about potential risks. The most pressing question is: Does using a rice cooker with a peeling non-stick coating increase the risk of cancer?

Teflon is the trade name for polytetrafluoroethylene (PTFE), a synthetic chemical that is water-resistant and reduces friction. Since the 1940s, Teflon has been broadly applied in industries such as medicine, automotive, and is especially familiar to consumers as the non-stick coating in pots and pans, making cooking and cleaning much easier.

Concerns about cancer risks from non-stick cookware are not actually caused by Teflon itself, but by perfluorooctanoic acid (PFOA)—a chemical once used in Teflon production. Since 2013, Teflon-branded products no longer contain PFOA. Some studies suggest that PFOA may be associated with cancers such as bladder, kidney, ovarian, prostate, and testicular cancer. However, a direct link between Teflon and cancer has not been proven.

Aside from cancer risk, overheating non-stick pots and pans can release fumes that may cause flu-like symptoms (headache, chills, fever). These symptoms are usually mild and resolve within 12–48 hours. Research has also shown that PFAS (including PFOA) may be linked to increased cholesterol, liver enzyme disorders, reduced vaccine effectiveness in children, or pregnancy complications. However, modern Teflon no longer contains PFOA.

Compared to other materials—such as aluminum, copper, cast iron, or stainless steel—which also carry certain risks, Teflon-coated cookware today is considered safe when used properly and when the non-stick layer is not damaged or peeling.

Tips for Safely Using Teflon-Coated Cookware

According to Dr. Zhou Yuhao (Beijing University of Chemical Technology, Sinopec Research Institute of Chemical Industry), users should follow three principles:

Do not use for too long: The average lifespan of the inner coating is only 1–2 years. Beyond that, peeling may occur, allowing aluminum to mix with food.

Clean gently: Avoid scrubbing with steel wool or hard materials, and do not wash immediately while the pot is still hot to preserve the non-stick layer.

Limit acidic foods: Sour foods can react with exposed metal if the coating is damaged, causing aluminum to leach into food.