Teflon is awful for your health. It doesn't break down easily - even when it gets into your bloodstream. The fumes can kill small animals (especially birds), and can give people flu-like symptoms.

http://en.wikipedia.org/wiki/Teflon_flu

Also, do a google search for teflon + health, or for teflon + coverup (DuPont has known about the health risks of Teflon at least since the early 80's).

So true, Tammy! Teflon is just terrible all around. I am in the midst of trying to get rid of my last few pieces, leftover from wedding gifts, when I was didn't know any better, etc.

Hmm, a drip pan... sounds like a good idea! I've been known to make a few messes in the stove. :)

Stephanie
www.keeperofthehome.org

Pet bird owners are cautioned not to overheat any pan that has a nonstick surface. The off gasses will kill birds in the house. For a long time companies denied this, but now you will see the caution on most nonstick products.

Canary in the mine? If it kills birds, what is it doing to our systems?

I too started out with the 'miracle' of non-stick cookware, and felt burned. Literally. I burned everything I tried to cook on it. :) After some research, I found out how unhealthy it was, and that dark surfaces trap and hold more heat...plus, non-stick sticks really really good, despite it's name. So out those went at our next yardsale. This is what I've found, through trial and error, works best for us. I use different items for different applications:
-ceramic for bakers (I have a couple of oblongs, like 9x13, and a couple of round ones). Look for broiler safe. Glass ones can, and do, shatter even with normal to high oven temp.
-regular heavy duty aluminum for cake pans and cookie sheets (jelly roll pans) These are exceptional at heating to temp quickly, and cooling just as quickly when removed from the oven. They are actually more non-stick than the old coated ones. I have had so much success with my baking projects, and haven't seen any evidence on the harm of using aluminum for baking (if you know of any, let me know).
-cast iron for stew pot and frying pans. From Grandma and some lucky yardsaling. Nothing can beat their even heating and heat retention. Love them!
-some small stainless steel saucepans for veggies and sauces.

So that's what works great for me. Boy...I just need to get a blog ;)

-Gwen

If evolution really works, how come mothers only have two hands? –Milton Berle

I have one teflon skillet for when dh cooks eggs;) Other than that none. I buy the cooking sheets at the dollar store that way when they wear out (which baking sheets will in about two years with as much as I use them) I have tried the expensive ones and the "cheap" ones and they all last just about the same amount of time with the "cheap" ones lasting a month or two longer! When they get too nasty they are relegated to either the grill, the garden or the garage for dh's use after that they go into the recycling pile. I love my cast iron and my Revere ware pots and pans!