Non-stick or plain?

I am very picky what kind of pots and pans I use. I do not use aluminum as they are proven to cause cancer and they are thought to cause alziemers (spelling?) disease. I use lifetime stainless steel cookware.

Oh do I remember the days of the peeling teflon! It was as bad to get between your teeth as black pepper! Ha! I have a set of waterless cookware that I love. It cleans so easily..even when I burn or scortch what I am cooking. (usually as a result of looking at 'just one more' discussion on mylot before checking on dinner) I do have a silverstone frying pan that I use a great deal too. Oh, and I can't forget my cast iron cornbread pan!!

I prefer plain metal, I'm not actually sure what they're made of. The non-stick coatings freak me out because I'm always worried they're going to flake off into my food.

I have a variety of cooking pans, some non-stick some plain metal. I use extremely old plain metals ones for baking my breads and mainly use the non-stick for cookies, although I do have some favorite metal ones. The non-stick pans have now been taken off the markets in Australia and no-longer produced as they have found that there is a chemical in the teflon so it wont be long before all households here have plain metal.

I have hard anodized pans and im in love. NOTHING sticks to them, nothing, i dont even need butter or oil to fry. Washing them is a breeze, they whipe out with no issues. I hate stainless steel. Everything sticks to them. I got a beautiful set for a wedding preasent. Very expensive, but everything stuck, no matter how much cooking oils i used, or butter, or sprays, everything stuck it made cooking misrable, Because i knew clean up was going to be a terrible chore. Now i have hard Anodized pans and its so simple. Cooking is fun again!!!

I prefer using plain metal - in fact just stainless steel with a copper bottom. The thing to bear in mind is that whenever non-stick coats are applied (teflon or otherwise) it is a chemical layer I would prefer not to deal with. Chemical coats invariably get into the food in small quantities (and of course, in large quantities if the layer is visibly chipping) and who knows what the long term health effects of that would be? Even among metals, I avoid aluminum pots and pans because of the link between using aluminum and Alzheimer's disease.

I have both. However you must be careful with the silverston, as it peels and it causes cancer. I like the very old fashion cast iron that has been greased well over time. Then I like the steel with aluminum on the bottom, as it heats the best.