"Edwin Pawlowski" > wrote in message
. com...
>
> "dalton" > wrote in message
> > In a test done by ABCNews, a piece of bacon was just beginning to get
> > crisp when a Teflon pan went past the initial danger point of 500
> > degrees -- the temperature Dupont says is never exceeded under normal
> > cooking conditions at home.
>
> My guess is the methodology is wrong. First off, how often do you fry
only
> one piece of bacon? The more coverage of the pan, the less likely it is
to
> overheat. Bacon is best done in a cast iron pan anyway. Or baked in the
> oven. They should have turned the heat down, but they just wanted to show
a
> potential problem as this is ratings month.
>
> Teflon pans **properly used**, will not reach the 500 degree mark.
>
> Yes, I can make a pan reach danger levels, but in my ordinary cooking, it
> never happens.
> Ed

Really? you've never stuck a 'stove top' pan in the oven?

I know I have- incl teflon ones.