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Stainless steel is recommended. I would not get non-stick if I were you. When it comes off in your food that is really dangerous, you can read about the dangers of it on the EPA website I believe. I am amazed that it is still on the market after all they have learned about it. I have switched to stainless steel for that very reason, although I would not reccomend the brand I have, I think its phillip something from jcpenney, I got it on a rebate and they are thin and the food seems to burn onto it if you use a high heat. If you want something nonstick I would get a wok because they are made for high heat and they don't stick or tear off like that, or mine hasn't anyways, but I don't use it often either.
For stainless steel get the best you can afford, people are reccomending pampered chef and they are probably the best, plus they are guaranteed and they are a company that is going to be around in the future to keep that guarantee.
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