Cast iron skillet works better than a non-stick Teflon.

Plus the cast iron skillet does not release harmful chemicals.

(This excerpt taken from Wikipedia)

“Scientific studies show that Teflon is stable and nontoxic, it begins to deteriorate after the temperature of cookware reaches about 260 °C (500 °F), and decomposes above 350 °C (662 °F). These degradation by-products can be lethal to birds, and can cause flu-like symptoms in humans.”

“Meat is usually fried between 200 and 230 °C (392 and 446 °F), and most oils will start to smoke before a temperature of 260 °C is reached, but there are at least two cooking oils (refined safflower oil and avocado oil) that have a higher smoke point than 260 °C. Empty cookware can also exceed this temperature upon heating.”

Wikipedia says,”Polytetrafluoroethylene (PTFE) is a synthetic fluoropolymer of tetrafluoroethylene that finds numerous applications. The most well known brand name of PTFE is Teflon by DuPont Co.”

No one likes to scrub a dirty pan or skillet. But why risk our health over convenience.

This is why people are switching to cast iron or stainless steel. Actually I use both cast iron and stainless steel depending on what I am cooking. If I know the food has a tendency to stick, then I pull out my cast iron skillet.

I’ve used cast iron skillets on gas, non-stick (junk) and electric stove tops. My opinion on non-stick stove tops is, sell it and buy a real gas stove. They all work, but gas is the best.

A properly seasoned cast iron skillet builds up a natural non-stick surface, which allows for easy cleaning.

Cast iron skillets can be found inexpensive at auctions or yard sales. Usually half the price of a good stainless steel pan. So always keep an eye out for a bargain.