In article >, Marke DB Johnston wrote:
>
>"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?

Who sticks stove top pans into ovens set to 500 F and hotter, how often
and why? How often does anyone bake anything at 500F or more, let alone a
stovetop pan?

- Don Klipstein )