What fry pans should we be using?

* This post has been updated. See below.

Following the toxic audit on my apartment that I wrote about on Sunday, two rather big things. I have to move out of my apartment. And I’ve tossed my frying pans.


I’m moving because my bedroom is on top of the fuse room for the entire block. I’ve always thought this was a bonus – my room is nice and warm in winter. Nicole the building biologist asked if I have immune problems because the crazy, magnetic field action in my room would be wreaking havoc, she’d imagine. Boy do I ever – I have auto-immune disease, and it’s taking an eternity to heal. “How long have you been living here?” A little over three years…  “How long you had auto-immune disease?” Three years. Ahhhh….

I’m not a dramatic over-reactor. But I can’t ignore this.

But to the pans. Non-stick pans are coated in Teflon, which is what makes them slippery. Oh, how I’ve loved Teflon in the past! The way it cooks eggs. And nuts. No mess. No oil.  Problem is that a chemical that’s released when you heat up Teflon is leaching into everyone’s blood stream and is making us sick – cancer, birth defects, HORMONE DISRUPTION and high cholesterol (ironically, given non-stick saves on cooking oils) are the oft-cited effects.

Studies are going back and forth. For a full discussion, read Slow Death by Rubber Duck. They go through the arguments and come out categorically telling everyone to get rid of non-stick pans.

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