I am sure there is a difference in heat up times. I am used to the cast iron...it takes a little longer but the heat is evenly spread across the pan and up the sides. Maybe I should just get a samll cast iron and use it exclusivly for the eggs to keep it clean.
The EPA is bitching about the teflon stuff now. They say it emits hazardous toxins into the air. So I would like a green pan to cook my highly processed food that is loaded with unhealthy chemicals, salts, and additives.
I dunno seems like you can't eat, smell, touch, or look at anything that isn't a health risk now days.
Last edited by crossbow; 12-27-2012 at 05:20 PM..