alright, i know that cast-iron frying pans are a much-much more better choice health-wise but, here is what i have:
two teflon frypans:
an old one which has been used almost daily for almost half a year, has no visible scratches, and, although it has mostly lost its glossy surface, food generally still doesn't stick to it
a somewhat fancy (about 20 times more expensive than the old one) unused brand-new one, with thicker bottom, and, as the description says, with high scratch-proof quality
so, what kind of logic should be applied in such situation?: should i keep on using the old one on the assumption that all the bad stuff in it has already leeched away, or should i go with the new - believing that its pristine smooth surface is what keeps all the nastiness inside?