Quote Originally Posted by Tuckervill View Post
I don't use non-stick pans anymore--they have some serious health issues of their own. No aluminum, either. Either stainless steel (with things that won't stick in the first place), or for eggs, gravy, etc., a very well-seasoned 30-year-old cast iron skillet, and its smaller companions. I got an enameled cast iron soup pot for xmas and I'm very pleased with it.

Karen
Yeah, I'm trying to get away from the nonstick pans myself after hearing about the problems with Teflon. As far as aluminum, the only time I cook in that is if I'm backpacking (the weight difference between that and stainless steel is quite significant when you're carrying everything on your back!). The only thing that stinks about avoiding the nonstick skillets is that the stainless steel one I've been using is the PITS to clean after cooking eggs etc. in it!!!