As the moderators have pointed out, when the subject of "non-stick" pans and their coatings comes up--as it frequently does in connection with other topics--it can lead discussion off the original topic. Therefore, it gets a thread of its own.
What say you? What are the data, the holes in the data, and the common sense of putting these coatings in contact with our foods under high heat? Should we worry even if there are no definitive, peer-reviewed scientific studies that resolve all the issues one way or another? Or, should we take what little is out there as a once-and-for-all determination that it is safe?
This is a touchy subject, as evidenced by how mention of this topic frequently results in abrupt, unexplained pulldowns. No references to politics, salty language, or name-calling. So let's all be polite, and stay on thread, and see what happens, hmmm?
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