JJ > wrote:

> From a health perspective looking for the safest non-stick fry pan
> material.

It's all pretty much the same stuff. It's also all about as
inert as it gets, so really pretty safe unless overheated.
The only "non-stick" that isn't some type of Teflon is well
seasoned cast iron. All the others are just different brand
names for the same basic thing.

Bill Ranck
Blacksburg, Va.