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  19. Teflon pans made by good manufacturers will not offgas or contaminate your food in any way if you use them properly on the stovetop. The environmental problems caused by Teflon are caused by the manufacturing process, and health issues are caused by manufacturers that sell ultra-cheap teflon cookware that is fragile and sometimes not properly cured or, alternatively, manufacturers that dump byproducts of the manufacturing process illegally in the environment.

    If you don't want to use a teflon pan, the next best thing for a typical home cook would, in my experience, be a good "granite" porcelain enamel pan. It's my go-to because it's very safe and very durable compared to teflon, although you're still supposed to use non-metal utensils and not leave them heating empty on the cooktop. Their non-stick properties aren't as good as teflon pans, but they're definitely good enough to handle scrambled eggs, eggs over easy, and American-style omelets. French-style omelets will be a bit more difficult, but they're boring so who cares.

    For everything else I use stainless steel. I'll probably add a carbon steel wok and a dutch oven to my cookware collection at some point, but stainless steel is, at it's worst, the second-best way to cook basically any food. Plus, it can go into the dishwasher and save me time, effort, and water from not having to clean them in the sink (just don't put them in the same load as any silver utensils you might have).

  31. I love how millenials like to create marginally useful products and act like they are amazing and saving the planet, but also want to charge a hefty fee for the virtue they think you'll feel in using their product. These pans are not worth their price.

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