On Sat, 08 Aug 2009 00:15:52 -0500, Sky >
wrote:

>I agree - nonstick always cleans faster than SS (stainless steel)
>cookware. But, I've read in many sources there are potential issues
>about non-stick cookware since it may emit toxic fumes when prolonged
>high heat is used?? Not to mention, SS has more endurance and can
>suffer high heat for longer times as long as there's good ventilation,
>eh

I know this was a problem with Teflon and Teflon II, usually because
of overheating an empty pan, but I have S/S, Calphalon anodized,
Le Creuset, and Cuisinart S/S Copper, along with Chantal enamelled.

I've had good luck with S/S, but sometimes they need a good polishing
with something like Bon AMi to clean out the surface tarnish. No
biggie, I need to do the same with the Chantal, especially when I
cook rice or beans.

That said, when I want to make certain egg dishes like huevos
rancheros, I use non-stick. If I want a deep-dish pizza for one,
I make it in a Silverstone 8" skillet with rounded sides.

I think some of the old perceptions are outdated.

Alex