Hold on to the teflon coated cookware. So far all that's happened is the Duport didn't reveal an ingredient in Teflon in the patent. That doesn't mean it was bad. It could have been an oversite or protection of the product past the patent expiration which would be around now. It could be simply that some company tried following the Dupont patent and couldn't make it.


Besides, we've been eating on the stuff for about 20 years. What would another day do?

Dupont has a lot of money so the lawyers from daytime television that are suing every pharmaceutical company may be bored with Bextra. Look what's going on with Microsoft. If you have money, someone's going to want it.

Are the Calphalon pots non-stick?

I have some old Revereware pans I like, but if I'm cooking something that's going to stick, like eggs, I use T-fal pans I bought on-sale at Target. The copper bottom of the Revereware really distrubutes the heat well. That's something the T-fal lacks. Like most things these days, the newer Revereware is made in China, and the quality is less. They're not as thick, and there is less copper on the bottom. The China part probably has less to do with that, then just keeping the cost down. Stainless steel is expensive to produce.

I'd like to hear about the Caphalon, and how it does with sticky foods like eggs, and cheese.

I really like the nonstick too, I may purchase some stainless steel soon as well. Thank you for all of your opinions and everything. Have a good day.

I generally use nonstick as well. Stainless was never my thing.

There are a few things that can only be made (IMO) in an iron skillet though. Like cornbread. It's just not cornbread to me unless you use an iron skillet.