In article >,
"bob" > wrote:

> After reading recently about the health pitfalls of teflon, can anyone give
> suggestions for cooking with stainless or copper pots/pans and not having
> anything stick? (like eggs, etc.?)
>
> bob

Eggs? Enough fat and low enough heat if you're frying them should do
it. Not sure about scrambled eggs, though. I use cast iron with not
much sticking.
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