In article >, rstein6
@NOSPAMcfl.rr.com says...
> 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

Scanpan. They've developed a metallic non-stick coating, I think it's titanium
based from memory. It's so tough you can use a stainless scouring pad on it
without injury to the surface, yet it cooks with virtually no oil unless you
need the oil for heat transfer. I've had mine for about 8 years now and it's
just brill. You can get it much hotter than teflon, too. Very expensive to buy,
unfortunately. Somebody has just scragged my LeCreuset skillet so I'll soon own
two Scanpans, I think.

-Peter

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