Kitchen Pans & Bakeware

you just have to make sure you wash it out right away to keep it nonstick but there's no risk of cancer.
References :

I have also heard this. What I heard is that the non-stick substance if it enters our body can cause carcinogens. If you don't use the proper utensils for stirring while making in the non-stick some of these substance will come out and mix with your food. Also if you see the non-stick wearing away, buy a new one.
References :

I think you have to be aware of the Teflon coating. If it starts to come off, get rid of the cookware. You do not want to eat it.
References :

Looks like it could be true.
References :
http://www.abc.net.au/news/newsitems/200601/s1556523.htm

I believe that the nonstick materials would have to come off through wear or not properly maintaining the cookware, Like not following the manufactures instructions on cleaning and cooking with non stick utensils. (putting in dishwasher etc) Once you notice some wear I would get rid of it. I have heard this about the non-stick cookware being ingested and it having adverse effects to the body as well. I'm sure you would have to eat a certain amount before it would have adverse effects on the body, but why take the chance.
References :

Non-stick cookware if used following manufacturers guidelines should be safe. However if item is scratched or chipped it should not be used.

Nonstick pans are OK in new tests

A QUESTION OF EMISSIONS When we heated nonstick pans, we found very low levels of a potentially harmful chemical.
Researchers have long known that very high temperatures can break down the coating in nonstick pans, creating fumes that can kill pet birds and possibly causing flulike symptoms in people. Whether other emissions are a problem even at moderate temperatures has been an open question. Our tests yielded largely reassuring results.

Lab studies suggest that perfluorooctanoic acid (PFOA), used in making nonstick coating, can cause cancer and birth defects in animals, and might pose a risk in humans. PFOA stays in the body for years and in the environment indefinitely. Working with a lab that specializes in PFOA, we bought nonstick pans from seven makers and repeatedly heated and washed some pans to simulate one, three, and six months of use. We then heated new and aged pans to 400° F, a cooking temperature well below the makers’ recommended maximum of 500° F, and measured PFOA in the air above the pans.

We found very little PFOA in the tested air samples. The highest level was about 100 times lower than levels that animal studies suggest are of concern for ongoing exposure to PFOA. With the aged pans, emissions were barely measurable.

CR’s take. Experts we consulted from government, industry, and environmental groups agree that the amounts of PFOA emitted by nonstick cookware probably don’t contribute much to your total PFOA exposure (the manufacture, use, and disposal of an array of products, including waterproof fabrics and electronic parts, can release PFOA into the environment). And research by the U.S. Food and Drug Administration suggests it’s very unlikely that significant amounts of PFOA migrate from pans into food. Still, it’s sensible to take a few precautions with nonstick cookware. Use ventilation when cooking, don’t put empty pans over very high heat, and toss pans that have started to flake. Flaking can cause uneven heating that might accelerate emissions.
References :
consumerreport.org