The consensus over at rec.food.equipment seems to be that Teflon and other
non-stick products are virtually unnecessary. If you buy decent cookware
and use it right, food won't stick and clean-up isn't an issue. Stainless
clad aluminum cookware is the favorite of most people because it heats
evenly, is responsive to temperature changes, is non-reactive, virtually
non-stick when used right, and is easy to clean. On the other hand,
non-stick products gradually lose their slickness, require special care,
don't develop the fond necessary for the production of sauces and gravy, and
pose well documented health threat to birds. Even eggs can be cooked
without sticking in lightly oiled stainless or in well-seasoned cast iron.
Some member of RFE recommend non-stick products for eggs but that is limited
to a single, special use pan. I would forget about Teflon and recommend
something that will perform well and last a lifetime - like tri-ply
stainless and cast iron.
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