Rodney

My wife got us off teflon last year after getting the same info that trickky quoted. We even got rid (sniff) of our teflon-coated rice cooker.

But I would like to thank threads on this board with teaching me how to cook more-or-less non-stick on stainless steel; I wasn't heating my pan enough. I appreciate the article at the top of this thread for explaining _why_ that works.

I have not cooked on cast iron for many years, but I remember fondly an old cast iron skillet my mother gave me when I was moving out of the house. It was covered with black crust, but it was free. We had a pile of sand out back for some reason, and she told me to go out and down the pan with sand and water. I took about an hour, rubbed off all the crap down to the gray metal. And that skillet didn't stick a bit through _years_ of bad college-student cooking. Everything washed right off.