Every time you fry an egg or sauté a vegetable, the nonstick pan’s coating exposes you to per- and polyfluoroalkyl substances (PFAs). In fact, these “forever chemicals” reportedly are detectable in more than 99% of people. Research increasingly ties this seemingly inescapable PFA injection increasingly ties them to neurological risk.

A 2026 University of Miami study in Environmental Research report on the findings of this study drew wide attention last month, July 2026: Higher blood levels of the PFAS compound PFHxS were associated with roughly 53% greater odds of multiple sclerosis, climbing to about 56% in women, with the most-exposed participants more than 3.5 times as likely to have MS. MS is a widely known possible consequence of brain injury. [Scientists caution, though, that this evidence is associational, not proof of cause.]  Animal studies have provided further evidence that PFAS can build up in the brain tissue and disrupt learning and memory.

Irrespective of these concerns, nonstick pans remain valuable, as they make it easier to cook low-oil foods like eggs, salmon, walnuts, and leafy greens that nourish the brain. So, to protect yourself, recommendations include avoid overheating pans, never preheat them empty, ventilate your kitchen, use wood or silicone utensils, and replace scratched or pre-2015 pans.