The work aims to simulate daily application to investigate the effects of temperature on the surface and tribological properties of food contacting Teflon non-sticking coating. Teflon non-sticking coatings were heated in a muffle furnace for 30 mins and their surface morphology and tribological properties before and after thermal treatment were investigated with scanning electron microscope, Raman spectrometer, contact angle measuring instrument, friction and wear tester. When the thermal treatment temperature was lower than 500 ℃, the surface wettability, hardness and tribological performance of the treated coatings remained unchanged. However, when the temperature was raised to 550 ℃, the structure of the coating changed significantly. Parts of coatings were peeled off from the substrate. Moreover, the fluorine-containing polymer was totally decomposed. In this case, the contact angle of the treated coating for deionized water and olive oil reduced to 10° and 12° respectively, showing apparent hydrophilicity and lipophilicity. The hardness of the treated coating was only 1/5 of the untreated sample. At the same time, the friction coefficient and wear volume increased sharply under dry friction and in presence of deionized water. Thus, the application temperature is found to have a great influence on the surface structure and tribological behavior of the Teflon coating.