Orc General wrote:

> I remember reading somewhere once that says non-stick cooking equipment are
> toxic over the long term. Can't remember exactly what the article says but
> that the material for making it non stick is itself somewhat toxic. Did
> anyone else remember anything mention of this? What do you think of
> non-stick equipments?
>
>
I recall reading similar reports. Eons ago as a young bride, I used
non-stick almost exclusively. As my cooking skills improved I branched
out. I now use stainless steel almost exclusively. My newest stainless
steel aquistions are a heavy copper bottom fry pan and a large roasting
pan big enough for a 23 lb turkey. My old enamelware (? classic black
with white specks) has be set aside for roasting on the barbeque. I
have a well seasoned cast iron fry pan. Despite the reports, I still
use two non-stick fry pans and a non-stick wok. My non-stick is fairly
new at about two years old. To my understanding, the non-stick is a
problem if heated at too high a temperature. Then it gives off fumes.
The second complaint I had with early non-stick is the coating flaking
off and sticking to food. I must say I like the silicone bakeware for
non-stick as well.