Xylan vs. Teflon for non-stick food pans? I am looking at non-stick pans and some are Xylan® others, and most, are Teflon™.


What are the chemical differences?
What is better for cooking?
What is better for health safety?


I do know that Teflon can be consumed without a problem, as it is never degraded, but at very high temperatures the fumes are dangerous.
Both Xylan and Teflon are chemically polytetrafluoroethylene. But a polymer just by name can mean a lot of different things if you consider the structure/arrangement, additives and impurities. These are highly process-dependent and, guess what, we do not know their chemistry for sure because they are industrially protected. For actual matters, both Xylan and Teflon are unsafe above 260 ⁰C (500 ⁰F), when they start to break down to toxic fluorine polymer fumes.