Originally Posted by JB3

is the pan teflon coated?

I got rid of almost all of those in my house, especially when the lesser expensive ones start to delaminate, or even the expensive ones start to have surface damage from scrubbing or tools. Not something I like having come off in my food.

All we use now is classic cured cast iron. A quick rinse, a fresh oiling after every use, and the things are more non stick than the teflon coated stuff. Plus we got a bunch out of a flea market, the wife gets a kick out of cooking on probably 100 year old iron pans