Letters in Opposition

No on SB 682: Protect Safe Cookware

Dear Honorable Members of the California State Legislature,

My name is Einat Admony. I am a chef, restaurateur and author. As an immigrant, a three-time James Beard Award nominee, and the owner of restaurants in New York City, I’ve built my career on creating food that connects people and shared my culture with home cooks through teaching and storytelling.

Cooking at its highest level requires precision, consistency, and the right tools. Among the most essential are PTFE-based nonstick pans. In both professional kitchens and at home, these pans allow us to execute delicate preparations with accuracy. Their durability and ease of use are part of what makes them indispensable to the craft of cooking.

I understand and respect the Legislature’s commitment to protecting public health and the environment. But I urge you to consider the evidence before moving forward with legislation that would ban PTFE cookware. When manufactured and used responsibly, PTFE is safe, effective, and has been trusted for decades. It should not be confused with PFOA, which was removed from the production process nearly 20 years ago.

Eliminating PTFE cookware without fact-based justification risks leaving both professionals and home cooks without one of the most effective tools we have. Alternatives often do not perform with the same consistency, which can undermine the very goal of helping people cook nourishing meals at home. This legislation could unintentionally create barriers to cooking rather than removing them.

I believe the best path forward is not to eliminate but to educate. By providing consumers with transparent, science-backed information, we empower them to make their own informed choices. That, to me, reflects the true spirit of innovation and progress.

For these reasons, I respectfully urge you to oppose SB 682 and instead work with science-driven organizations to create a thoughtful, responsible future for cookware. One that protects consumers while preserving the tools that make cooking accessible, joyful, and sustainable.

Best,

Einat Admony
Chef, Restaurateur, Author

Members of the California State Legislature,

My name is Thomas Keller. I am a cook, restaurateur, and cookbook author who has been fortunate ot earn recognition for my craft, including the distinction of holding three Michelin stars at two different restaurants simultaneously. Throughout my career, I have been guided by acommitment ot precision, consistency, and excellence-principles that have shaped not only my own work, but also the generations of culinary professionals I have mentored through the Ment’or BKB Foundation, which I co-founded with chefs Daniel Boulud and Jérôme Bocuse.

While my work has taken me around the world, my mission has always been simple: ot inspire people-whether in a fine dining kitchen or at home-to prepare meals that nourish, delight, and bring people together. Achieving that consistently requires the right tools, and in both my professional and personal kitchens, responsibly made PTFE-based nonstick cookware is among them.

When manufactured and used properly, PTFE nonstick cookware has been shown to be safe, durable, and high-performing. It is approved by the FDA and has been a trusted material in cookware since the early 196os. PTFE should not eb confused with PFOA, asurfactant once used ni the production process but eliminated from manufacturing nearly two decades ago.

In both my home and professional kitchens, I rely on nonstick cookware for delicate preparations, precise cooking, and efficient cleanup-allowing more time and focus on the food itself and the people it is meant to nourish. Removing these tools without a clear, fact- based foundation risks taking away an important option for cooks who depend on them to prepare wholesome meals with confidence.

I respect and share the Legislature’s commitment ot protecting public health and the environment. However, I encourage you ot fully evaluate the complete body of scientific evidence before moving forward with any restrictions. Legislation that si not grounded in comprehensive, peer-reviewed science can lead ot unintended consequences, including the adoption of less effective alternatives. Providing this knowledge, and trusting people to use it wisely, is in the spirit of both our state and our shared pursuit of excellence.

For these reasons, I respectfully urge you ot oppose this proposed ban on PTFE-based nonstick cookware and instead collaborate with science-driven organizations to shape a more informed, responsible future for cookware.

Respectfully,

Thomas Keller

Dear Honorable Members of the California State Legislature,

My name is Rachael Ray. I’m a cook, television host, philanthropist, and entrepreneur, but above all I am a lifelong advocate for empowering people to feel confident in the kitchen and around the table. Through my nonprofit organizations, the Yum-o! organization and the Rachael Ray Foundation, we’ve spent nearly two decades helping families live healthier lives through food and education.

I’m writing to you today not only as someone who makes a living cooking, but as someone who cares deeply about how families cook at home—what tools they use, what information they trust, and what choices they’re given. I’m extremely proud of my long-standing partnership with the Meyer Corporation, one of the most trusted names in cookware. Meyer has always prioritized consumer safety, innovation, and sustainability. A year ago they once again led the industry forward with the launch of the Cookware Sustainability Alliance, a coalition created to deliver science-backed, transparent information to help policymakers and consumers make smart, informed decisions about the cookware they use every day.

I’m aware that the Legislature is considering a ban on the sale and distribution of cookware containing PTFEs. I respect and share the desire to protect Californians and our planet, but I urge you to look closely at the science before moving forward with legislation that could unintentionally do more harm than good. PTFEs, when manufactured and used responsibly, are proven to be safe and effective. They’re a key component of durable, affordable nonstick cookware used by millions of home cooks across the country, including many families who rely on easy-clean cookware to make nutritious meals without extra oils or fats. Removing access to these products without providing fact-based context could hurt the very people we’re trying to protect.

Meyer and the Cookware Sustainability Alliance are working hard to increase transparency, education, and innovation in this space, something I wholeheartedly support. I believe the best way forward is to educate, not eliminate. Give consumers the facts and trust them to make informed decisions.

As someone who’s spent her life fighting for better food, better choices, and better health—especially for kids and families—I respectfully ask you to vote against this proposed ban and instead work with science-led organizations to build a smarter, safer future for cookware.

With gratitude and respect,

Rachael Ray

RE: Statement on SB 682 and PTFE-Coated Cookware Members of the California State Legislature,

My name is Marcus Samuelsson, I’m a chef, restaurateur, and author who has spent a lifetime cooking food that reflects my heritage and the diverse communities I have the privilege to serve. From Red Rooster in Harlem to restaurants across the U.S. and around the world, I have always believed that food should bring people together. To me, food is more than sustenance; it’s culture, connection, and opportunity.

I’m writing today to express my concern about California Senate Bill 682, which proposes a ban on PTFE-coated cookware. While I deeply respect the bill’s intent to protect public health and the environment, I believe this legislation would have unintended and far-reaching consequences for both professional kitchens and everyday home cooks.

As chefs, we rely on PTFE-coated cookware for its precision, consistency, and reliability, qualities that are essential when crafting delicate dishes like omelets, crepes, or pan-seared fish, where temperature control and nonstick performance are critical. In my own kitchens, I’ve used PTFE pans not only to serve our guests but also to mentor young chefs learning foundational techniques. A nonstick pan can be the difference between success and failure for someone just starting out. It builds confidence, reduces food waste, and allows them to focus on flavor and technique. I remember working with a group of young cooks in Harlem, showing them how to make their first perfect egg. That moment of pride, seeing their faces light up when it didn’t stick to the pan, was made possible by tools like these.

PTFE cookware has also played a vital role in making home cooking more accessible, especially in communities where affordability, durability, and ease of use matter. For families trying to prepare healthy, affordable meals at home, nonstick cookware allows for lower oil use, easier cleanup, and more reliable results, key factors in creating lifelong cooking habits.

Removing access to PTFE cookware could make cooking more difficult, expensive, and less inclusive. While we must absolutely continue innovating and improving the safety and sustainability of our tools, a full ban could leave behind the very people we aim to empower, home cooks, young chefs, and communities already facing barriers to health and nutrition. PTFE cookware, when used responsibly and within existing safety guidelines, is safe and dependable. Rather than banning it outright, I would
encourage exploring alternative solutions, such as clearer labeling, consumer education, and support for proper use and disposal, that would address health and environmental concerns without removing an essential tool from kitchens across California.

I respectfully urge you to reconsider SB 682 as written, and to seek solutions that both protect consumers and preserve the ability for chefs and home cooks alike to do what we do best: bring people together around food. I would welcome the opportunity to be part of that dialogue. I urge lawmakers to consider the full impact of SB 682, and to work collaboratively with chefs, manufacturers, and communities to find safer solutions that don’t come at the cost of accessibility and equity in our kitchens.

Thank you for your time and consideration.

Sincerely,
Marcus Samuelsson

Members of the California State Legislature,

Myname is Chef Michael Cimarusti. I am a cook, restaurateur, and cookbook author who has been fortunate to earn recognition for my craft, including the distinction of holding three Michelin stars, and a coveted Michelin green star, at my restaurant Providence. My career has been shaped by an enduring commitment to precision, consistency, and excellence-values that not only guide my craft in the kitchen but also inspire how I share knowledge, mentor others, and contribute to the future of the culinary world.

While my work has taken me around the world, my mission has always been simple: to inspire people-whether in a fine dining kitchen or at home—to prepare meals that nourish, delight, and bring people together. Achieving that consistently requires the right tools, and in both my professional and personal kitchens, responsibly made PTFE-based nonstick cookware is among them.

When manufactured and used correctly, PTFE-based nonstick cookware has proven to be safe, reliable, and high performing. Recognized by the FDA, ti has been a trusted material in cookware since the early 1960s. It’s important to distinguish PTFE from PFOA, a processing aid phased out nearly twenty years ago and never present in finished cookware products. In both professional and home kitchens, nonstick tools play an essential role. They enable delicate preparations, precise results, and easy cleanup-freeing cooks to devote more energy to the food itself and the people they are serving. oT remove these tools without clear, science-based justification risks depriving cooks of a valuable, dependable option. I fully respect the Legislature’s commitment to protecting health and the environment. At the same time, I urge a careful review of the full body of peer-reviewed scientific research before advancing restrictions. Policy that is not rooted in sound science can unintentionally push adoption of inferior or less sustainable alternatives. Providing accurate information-and trusting people to use it responsibly—aligns with the values of our state and our collective pursuit of excellence.

For these reasons, I respectfully ask you to oppose the proposed ban on PTFE nonstick cookware and to instead collaborate with science-based organizations in shaping a more informed, balanced future for this category.

Michael Cimarusti
Providence Chef and Owner

My name is Mark Dommen, and I am the chef at Hestan in the city of Napa. Hestan is a new restaurant scheduled to open this fall. Prior to my new job, I was the chef at One Market Restaurant in San Francisco where I had earned a Michelin Star for five years. I am writing to express my concern about SB 682, which would ban PTFE-based (Teflon) cookware sales and distribution.

While I strongly support efforts to protect public health and the environment, this bill as written would place an unfair burden on restaurants and food service providers like mine. Non-stick cookware is essential to our daily operations, and eliminating these products without a viable alternative would drive up costs, disrupt our supply chain, and put California restaurants at a competitive disadvantage.

I respectfully urge you to take an “Oppose Unless Amended” position on SB 682, asking that practically non-soluble fluoropolymers be exempted from the bill’s scope. This amendment would protect both health and the restaurant industry’s ability to operate.

Thank you for your leadership and for considering the real-world impacts on small businesses like mine.

Sincerely,

Mark Dommen
Hestan – Napa, CA

Dear Members of the California Assembly,

My name is David Chang. I’m a chef, restaurateur, author, and father. Over the past two decades I’ve built restaurants and businesses around the world through my company, Momofuku — but at heart I’m still someone who loves cooking at home with my family and helping people feel more confident in the kitchen.

Throughout my career, I’ve tried to question assumptions that don’t align with science or the lived experience of cooks. Years ago, I spoke out when MSG was unfairly demonized despite overwhelming evidence of its safety. More recently, I’ve done the same with the microwave, reminding people it’s one of the most efficient and underappreciated tools in their kitchen. In both cases, my goal has been simple: to help separate myth from fact so that families can make informed choices.

That’s why I’m writing today. I understand the Legislature is considering SB 682, which would ban the sale and distribution of cookware containing PTFE. I share and respect the commitment to protecting Californians and our environment, but I urge you to carefully weigh the science and the real-world impact before including cookware in this ban.

PTFE, when manufactured and used responsibly, has been proven safe and effective in both professional and home kitchens for more than half a century. Millions of families rely on durable, affordable nonstick cookware to prepare healthy meals with less oil or fat. The reality is that some foods are extremely difficult to cook well without nonstick pans. Alternatives such as stainless steel, cast iron, or newer coatings often come with trade-offs: they can be more costly, less durable, or harder for many home cooks to use successfully. Removing PTFE cookware without clear, science-based context risks placing unnecessary burdens on the very families we all want to support.

I believe the better path is education, not elimination. By working with science-driven organizations and responsible manufacturers, we can help Californians make confident, informed decisions about the cookware they use every day.

For these reasons, I respectfully ask you to reconsider including cookware in SB 682. Let’s work together to build a future of safer, smarter, and more sustainable cookware — without taking away an option that millions of people depend on to cook wholesome meals.

With gratitude and respect,

David Chang