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I actually wonder if the charred food contains just as toxic of chemicals? Heating edible oils above 200C and/or for prolonged periods produces transfats, for instance, and there is extremely complex chemistry going on in the burnt portion of foods (or really any substance containing a kind of organic molecule).

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It is my understanding that heating edible oils will not produce trans fats unless there is a catalyst to donate hydrogen, a vacuum and a prolonged period of time longer than average cooking times. It is unlikely that a person cooking at home will create trans fats.

Different oils have different smoke points, and heating an oil beyond that smoke point can polymerize the oil and produce free radicals.

Charring foods can create heterocyclic amines, which are associated with cancers.

Liquid oils contain cis double bonds that will isomerize to trans when heated (no H required). Short cooking times will minimise this, or you can use a saturated fat like butter.

Yes but you can always avoid them unlike "forever" chemicals leaked by your non-sticky pan. They're called forever chemicals because they never break down. I don't think charred food can contaminate your food and drinking water.

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