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Kickaha
Veteran Member
 
Join Date: May 2004
 
2008-08-02, 15:54

Agreed ezkcdude - the problem comes when you want to limit your fat intake, such as cooking eggs in cast iron or stainless steel. It can be done, but it requires a ton of butter to really do well without burning the eggs to the pan. With Teflon, you can do it with little to no fat, which is great for folks looking to reduce that in their diet... but then your pan is pretty weak for most other uses.

I have to admit, we have one small 6" Teflon coated pan that I use exclusively for cooking fried or scrambled eggs. I just don't use it for anything else. Hell, it doesn't even make a decent grilled cheese sandwich - the bread never toasts correctly.
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