I picked safe to 500°F based on the “ok to fry egg” portion. But I’d prefer not to get close to that degradation temp, having given myself polymer fume fever on more than one occasion. So, yes to fry egg and call it < 450°F or so.
To the extent PFOAs are potentially a health hazard, I think that horse has already escaped the barn. We (and the entire planet) are bathed in perfluorinated compounds (note this is just a linkback to one of my earlier posts, not a news article) and they are very persistent in the environment (they don’t readily break down).
