There are still more properties of Teflon that are very fascinating which I couldn't include in the post, so as not to derail from the purpose of the article.

Truly Teflon can be harmful to human but it is due to some conditions as highlighted below:

>While PTFE is stable and nontoxic at lower temperatures, it begins to deteriorate after the temperature of cookware reaches about 260 °C (500 °F), and decomposes above 350 °C (662 °F). The degradation by-products can be lethal to birds, and can cause flu-like symptoms in humans—which is otherwise called the polymer fume fever. Meat is usually fried between 204 and 232 °C (399 and 450 °F), and most oils start to smoke before a temperature of 260 °C (500 °F) is reached, but there are at least two cooking oils (refined safflower oil at 265 °C (509 °F) and avocado oil at 271 °C (520 °F)) that have a higher smoke point.

<sup>[source](https://en.m.wikipedia.org/wiki/Polytetrafluoroethylene)</sup>

Although, Teflon can also be referred to as Fluon, Calphalon, Gore-Tex etc but I guess the  compound can either be the PFA (Perfluoroalkoxy alkane) or the FEP (Fluorinated ethylene propylene).

I don't know if I was able to answer your question very well enough but I really do appreciate your comment, @gentleshaid. 

Thanks for coming by.