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?
I avoid teflon and use stainless. I just picked up one for 10 dollars at Macy's sale. However my other ones were lots of money. I would take the new one and clean it and use it. I would not use the old one...
If you dont cook alot of omelettes i would just get a few cast iron pans. They sear meat much better and cost almost nothing in trift stores. I have like 10 pans and together they have cost me like 40usd. And They last hundreds of years.
I think its impossible to not have at least one or two teflon pans, as long as you are cooking with them right and not scratching them up and eating some teflon, it should be fine for eggs and a few other dishes that require this non stick surface. Its when you allow them to smoke or scratch them up and they peel that its of more concern (for me at least). I personally would choose teflon over aluminum if I had to.
I've basically replaced most of mine with professional grade stainless steel, it does take a little time getting use to them, but you pick up quickly. If you cook with them wronf, you will you feel the wrath from soaking, scrubbing them (if you goof like I have a couple times with new ones, just coat them with oven cleaner and give them a good cleaning).
I just picked up my first cast iron pans, 1 standard size, one tiny size (perfect for one egg). I have yet to season them but I'm looking forward to using these!!!
If I had to choose between the options given, all other things being equal, I'd go for the nice new one. Even without visible scratches, there's no vouching for the integrity of the older pan's nonstick surface, how it may have been compromised by excessive dry heating or other non-trauma factors, etc. At least with the new one, you'll have been its sole steward and can exercise a high degree of control over how it's treated.
My personal choice would also be something different, but hopefully a properly handled nonstick pan won't lead to instant teratogenic mutation upon consumption of the first omelet.
Dumping the Teflon would be best. Here is a nice article with quite a bit of description and information when making choices for cookware if you find yourself in the market in the future ;) http://www.rwood.com/Articles/Healthy_Cookware.htm
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