Without wanting to condemn the professional input, if they endorse product, this may have a contractual component. I'd expect a decent food journalist to ask if their conditions of payment for endorsement required their support in these times.

That said, there are also alternate non-stick formulations, which are not PFOA/PFAS based chemicals. People decry them, but they do exist. I believe I have either low or no PFOA pans, with ceramic/fused surfaces amongst my cookware. Not to mention Le Creuset and like, which are anything but non-stick once you've cleaned them too aggressively, but are a lot better than bare metal if you can't go the cast iron surface path and this sticking bothers you. Personally, I find food does what it does. I'm ok with "burned crunchy pieces" or BCPs in many things, not all. [Vimes/Pratchett]

I made a decision to stop using the dishwasher on my non-stick pans, and cook at lower temperatures now I have "hot enough" indicators in the handles and pan base and the pans, grease stains outside aside, are as good as new. I'm getting 4-5x as much lifetime from them in a domestic cooking context. I think there's both a cooking temperature, and a cleaning cycle component to what makes non-stick pans age out.

Still grinds my gears when I see TV chef using steel, sharp-edge implements in a non-stick. Wood!

Anyway. where is the cooks treat of Umami-rich lamb fondant coming from, if not stuck to the bottom of the pan to scrape off with a fingernail? After the gravy/jus making I mean. [puts gravox box out of site]

"The chefs, all of whom sell or endorse cookware lines" - wow, who could have predicted a conflict of interest would round out this title?

The reasons from the article are about the quality of food through cooking consistency and how easy non-stick cookware is to use.

If there is proven data that the danger is meaningful how can those be arguments worth considering? There may be alternative cooking methods as people cooked without non-stick cookware for the vast majority of human history and consistency is just a quality level of food.