On 27 Jan 2006 17:23:47 -0800, email@example.com wrote:
:Don Lee wrote:
:> I have owned several non-stick Teflon frying pans and had always taken care
:> not to scratch them or use the dishwasher on them. However, they all
:> eventually stick after a year or so. The pans are otherwise in good shape.
:> Does anyone know of anyway to revitalize the non-stick property of the
:> Teflon coating.
:> Later 'gator
:> remove NOSPAM for email
:The chemical Zonyl can rub off the liner and get into food. it enters
:your blood stream. It's in all of us by now and stays in you for up to
:4 years. It will soon be labled as a heath risk by the fda. stick with
:the cast iron skillets.
I saw part of a TV story the other night on TV national news (ABC?) on
teflon and something that stays in your body indefinitely, maybe it was
the Zonyl noted above. Fact is I haven't bought a teflon pan for about 2
decades. I don't know the ins and outs but do cook in the oven on teflon
or similar and heat up tortillas on a teflon pan. For frying, I use cast
iron. The best things about cast iron are it's intrinsic non-sticking
properties (although I often use a little olive oil or even non-stick
spray for eggs, etc.), and it's heat inertia. By that I mean that a
dense layer of cast iron holds a lot of heat and so will not cool down
very quickly when you add food, and therefore you don't have to heat it
so very continuously to achieve an even cooking surface. The downside is
the heaviness, but I don't mind that. Also, they last and last and you
just don't have to give a hoot how they look.