That is a pretty general statement that is not really true. All
nonstick coatings are generally different blends of similar chemicals.
These blends though may have many different distinctions between them.
For instance a T-Fal, Calaphalon, All-Clad and a Swiss Diamond pan are
all very different. Not just from the construction of the pan itself,
but from the overall quality of the nonstick surface, to the chemical
make up, all the way to the process which the nonstick coating was
adhered to the pan. Also Teflon is a brand name made by DuPont. Not all
nonstick coatings contain Teflon, the coating may be similar (using the
same chemicals) but made by a different company or could contain
different chemicals with a similar end result. Nonstick surfaces range
in quality greatly, for instance two well known brands Calaphalon and
All-Clad are highly regarded, but of them feature poor nonstick
surfaces. Another misunderstood issue is the overheating thing, most
nonstick surfaces have to get to 500 degrees before they release any
gas that could be harmful (mostly to exotic birds, usually causing
nothing more than a headache to humans). The pan also must be
completely empty and left on a high flame for about 30 min, which will
result in a glowing RED hot pan. I still stand by my opinion that
nonstick surfaces are safe as long as they are not peeling, chipping,
cracking, badly scratched or blistering. Lastly cast iron is no the
only other nonstick option. Two others are carbon steel, which is
similar in that you need to keep it seasoned like cast iron (usually
found in a tradition wok or a french crepe pan) and enamel coated pans.
Enamel coated pans like Chantal (
http://www.dominicskitchenstore.com/...PARTMENT_ID=78
) are naturally nonstick, not in the same ways as the traditional
nonstick surfaces, but very close. Chantal is enameled inside and out
over a core of steel. Just wanted to clear up the air on these issues
and try to help inform you of all the options.

Chef Dom,
www.DominicsKitchenStore.com