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Non-stick cookware & health risks

sammy

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Jun 14, 2005
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Anyone quit using Duralon, Anolon, anodized, teflon, or whatever non-stick cookware because of the health risks some associate with their use?

I LOVE my Duralon coated pans, but I'm wondering if I should replace them with the hard to use but safer stainless and cast iron pans.

What have you done?
 

ctreelmom

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I don't use any nonstick cookware, with the exception of my electric griddle and my George Foreman grill, and I don't use those too often.

I use either stainless (All Clad) or cast iron (my grandmother's). Two different cleaning methods: soap never touches the cast iron--I rinse with HOT water and scrape any stuck-on stuff with the plastic scraper you get when you order Pampered Chef stoneware, then re-oil. I don't do my stainless in the dishwasher, but do use dish washing liquid, and for particularly sticky foods, a little Bon Ami or Bar Keeper's Friend. If it's really bad I soak the pan overnight in hot soapy water and scrub it in the AM.

I do, however, cook with generous amounts of butter and/or oil. I don't care for the nonstick sprays like Pam.
 
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