But to what level? The seasoning usually don't go into the food. Once the process is done, it should stick to the pan as a polymer, not as something you eat like overcooked food.
And from what I've seen, while charred food is carcinogenic, eating an entire course of badly charred food is like an order of magnitude less carcinogenic than smoking a single cigarette.
Teflon pans are also mostly harmless unless you overheat them by a lot (i.e. forget it on the stove, empty and on high heat), it is the large scale accumulation of manufacturing byproducts in nature that is the problem.
And from what I've seen, while charred food is carcinogenic, eating an entire course of badly charred food is like an order of magnitude less carcinogenic than smoking a single cigarette.
Teflon pans are also mostly harmless unless you overheat them by a lot (i.e. forget it on the stove, empty and on high heat), it is the large scale accumulation of manufacturing byproducts in nature that is the problem.