Almost everyone I know uses a non-stick frying pan in the kitchen. When it comes to stuff like omelettes and stir-fries, they seem to make the most sense. But they also make for an unintentional amuse-bouche of Teflon, which isn’t so yummy, unless you’ve cultivated a taste for carcinogens — and you know if pet budgies are dying from the perfluorinated fumes, it can’t be good.
What does this have to do with the environment and making green changes, you ask? Nothing much. I just take a sick pleasure in ruining people’s frittatas.
Kidding, of course. I’ve actually decided to put away my Teflon frying pan for good not because of how toxic it may be but because I’ve noticed it takes at least twice as long to heat up as my stainless steel one does. And, the more I’ve been using the latter, the more I’ve realized that it really doesn’t require more elbow grease to clean — occasionally a long soak is needed if I’ve burnt something (which, OK, is more than occasionally), but nothing gets stuck on forever. Plus it’s lighter and easier to handle than the non-stick pan, which I often need both hands to lift (and I work out!).
I think this change will be pretty easy to make, although I might want to look into poaching my eggs.