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Studies funded by companies selling Teflon products say 300 degrees. Others conclude it happens at temperatures as low as 200 which you can easily reach while cooking.

Anyways I'm almost always using plain old steel pans and pots. There are very few things that stick so badly I resort to the one Teflon pan I have.




Watch out: some types of stainless steel can leech enough nickel to approach the safety line.


Which safety line? :)




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