Per- and Polyfluoroalkyl Substances (PFAS) presence and migration in metallic pans (2024)

Undergraduates: Bar Caspin, Elliott Tucker, Noah Sheinbaum

Faculty Advisor: Domenic Tiani
Department: Chemistry

---

The use of per- and polyfluoroalkyl substances (PFAS) is common in industrial and commercial applications due to their hydro- and oleophobic properties, as well as their thermal stability. They are especially common in products used for cooking and food storage, such as containers, fast-food wrappers, and non-stick cookware. However, this resistance also leads to negative effects on human health and that of the environment, leading to questions as to how these compounds can migrate from these products into our bodies and the wider environment. Here, we investigate the presence and migration of PFAS in several pans advertised as PFAS-free, and how this migration changes upon heating and scratching intended to mimic regular use in cooking. Ten unique PFAS were detected using LC-IMS-MS on solid coating material and water migration samples, with the majority of instances detected after scratching. XPS analyses support these findings, with large fluorine peaks on the pans that exhibit the most PFAS. This trend shows that wear caused by repeated use of non-stick cookware increases exposure to PFAS, even in pans advertised as PFAS-free.