I said "no," but I do have 1 non-stick pan that I use for omelettes and crepes. I've tried using other things and nothing works as well.

I said yes as little as possible because I also have the one egg pan, also I'm not as worried about the oven stuff like cake pans as I am the skillets----for me its a temperature issue (350 vs oops I forgot and it overheated), I have a bird and I don't want to risk her. I'm slowly phasing out the ovenware where possible but it can be really difficult to find stuff that's not non-stick that's not some super expensive pro-grade deal.

I got a set of good quality Calphalon nonstick cookware several years ago before the alarm was sounded. There are three or four pieces I never use, and the ones I have used need to be replaced - but I'm not replacing them with non-stick. I am thinking about splurging on a couple of copper pieces for the workhorse items, since it lasts forever. I also received a Le Creuset gift set last xmas that has a small saucepan, small dutch oven and a cast iron fry pan, and I love the way it cooks - may get some more of that if the other stuff proves too expensive. It's great for holding omething over low heat and looks good too!

I bought some of that Target Calphalon a few years back, and got totally scared off by the flaking, which started almost instantly.

In need of something to make a frittata in, though, I tried nonstick again - just the cheapy, lightweight store brand stuff, also from Target. Three years later it's still going strong!

I have one small Caphalon nonstick chef's pan that I use a lot for scrambled eggs and omelets. It really is useful for this.

I phased out the non-stick cookware set. I upgraded to le crueset and descoware enamel ware (piece by piece via eBay and consignment shops) and still have one non-stick pan that is a pretty recent purchase. The other stuff was sent to a charity thrift store.

I bought a 10 inch $13 commercial non stick from supplier to CIA. I can replace when it gets scuffed. It is just for things like omelets, frittatas, shrimp scampi, etc. I use my cast iron 90% of time but for some stuff they just don't work.

i have an all clad skillet that i use for eggs, but recently purchased a couple of martha stewart's 'green' non stick pans at macy's. they don't work quite as well for eggs, but they're great for everything else. once the all clad dies i'll replace it with more martha pans.
those of you who aren't using non stick at all, how do you cook eggs? do you use a lot of butter?

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Like others, I use mine for eggs and quick cook items where browning and developing a crust aren't integral for a dish. For weeknight cooking and cleanup, they can't be beat. I purchase the Caphalon ones at Macys and go through them about every 3 years or so.

I have a nice Calphalon nonstick set from when I got married six years ago. I'm careful to look for flaking, but luckily haven't seen anything yet. I do plan on phasing them out when I can afford it.

I use seasoned and enameled cast iron. I love my Wagner cast iron skillets. Both are from the 60s-70s era and work beautifully. One is from a flea market in the middle of nowhere. A guy there finds old junked cast iron and restores it. My 10" skillet was $14, a steal.

My other Wagner is a 10" square skillet. I literally found it on the curb. It was rusted and apparently its original owner thought it was a lost cause. I brought it home, removed the rust and what was left of the original seasoning, and now it's like new.

I still have a small nonstick pan somewhere that I used to use for eggs. I haven't seen it in about 2 years though, it's hidden behind useful stuff in a cabinet in my kitchen.

After reading the review in the Times last year, I got one of the Le Creuset black enameled skillets to use instead of my All Clad for most things than might stick. However, like many others, I do keep one skillet for eggs or tart tatins. It really does work better, but I am careful not to let the heat get too high.

But for most all other cooking, I prefer the non-non-stick anyway.

I answered, "No"
but in truth, I do use it all the time.

It's called seasoned cast iron.

And, as far as cooking eggs, I use an enameled pan, works well with a little bit of olive oil.

For eggs, I use a non-stick pan with a bit of olive oil. My dad used to watch The Frugal Gourmet all the time, and now I have "hot pan, cold oil, food won't stick" drilled into my brain for eternity.

I haven't used non-stick for years (except for cast iron). Non-stick coating is poisonous. I have mid-priced, Cuisinart stainless, heavy bottom pans. I make eggs and fritattas in them all the time. Sometimes I have to soak pan in hot water before I scrub it. It takes me less than 5 minutes to clean my pan after a fritatta. There is more than enough poison in the environment - I don't need to add more to avoid a bit of scrubbing. I especially don't want to have to replace my pans every few years, and add more garbage to the landfill!

I have a Calphalon One pan for eggs that I never use. I just cook the eggs in a bit of butter in a stainless steel pan.

I also have a Calphalon nonstick Wok that I use occassionally.

I use cast iron for my non-stick needs, and stainless for everything else.

I've found that it's usually the butter solids that make eggs stick, so I either use bacon drippings or clarified butter when I'm frying or doing omlettes, and I make sure to use a thin flexible, short handled metal spatula for turning. That's really the trick imo.

We have a couple of Teflon pans which we replace pretty often,as the cheap ones aren't any worse than the expensive ones. Once the pan is scratched, toss it.

My first pan set (bought about 6 years ago) was a Calphalon non stick set - and though the pieces have stood up mostly over time - I have happily begun replacing them with stainless steel as the finish starts to chip.

I have found that being able to toss a pan in the dishwasher makes it just as convenient as a non stick pan, with the added benefit of being able to make a delicious pan sauce.

That said, Chicken Parmesan will always need a non stick pan, and thats one of my favorites, so I guess I'll always have one in the cupboard.

There are plenty non-PFOA options now for non-stick like Swiss Diamond, Scan Pan, and everyone now has a Green option like Cuisinart, Chantal and so many more. I think you will see Teflon emerge with a non PFOA option soon. it may even become the standard. I still use my All Clad non-stick sometimes but less and less as Swiss Diamond has become my favorite non-stick pan...expensive but built to last.

I had non-stick cookware and it was terrible! Now I only use enameled cast iron. It stays good and hot, it's easier to clean, and my food doesn't have anything flaking into it.

BTW, those of you who keep birds, please be VERY careful with non-stick cookware. Sometimes, the fumes can actually kill them.

I've slowly traded all my non-stick for vintage enamelware, I have to admit it's not so much that I'm concerned about ingesting teflon (I'm of the mind that in the end everything ends up being poisionous) but that I'm sick and tired of replacing it all the time because the coating flakes off and then the pans start getting rusty and/or gross.

When I got Calphalon one infused anodized, I got rid of everything else (I had a mix of hand-me-down regular and non-stick pans) with one exception. I kept the single-serve sized non-stick fry pan (T-Fal brand). It's the perfect size for frying one or two eggs. And the fried egg turns out as the exact size of a piece of bread for a fried egg sandwich.

I also periodically use it for toasting small quantities of nuts.

I never use teflon pans for baking. And we change pans once a year or so. I believe, if they are cared for, and not overheated, not scratched (and not used to store food) - they are safe enough. We use super heavy iron pan for crepes. BEST!

No. Stainless or Cast Iron. Period.

I do try to use them as little as possible. I'd say my most used pan is my 3 quart le creuset french oven but I do have two Emeril Lagasse All-cald non-stick pans and I love them. I even use metal utensils sometimes (yikes, i know!) and they've held up excellently for the last two years. Usually just for eggs/crepes/tortillas in one of them and sauces or liquids that the le creuset is too big for. i highly recommend them.

Cassiopia --

with respect to eggs, I make them the way that I learned from Delia Smith, in her How to Cook Series -- softly scrambled according to Escoffier's method, in a small high-sided POT, with butter to start, constant stirring with a wooden fork, butter at the end to stop the cooking (stoo when they still look too wet and runny -- they will continue to cook). I don't like fried eggs, so that's not a problem.

My one non-stick issue is finding a big rectangularstove-top griddle that isn't nonstick. We love making pancakes, and have a hard time not using the griddle.

Otherwise, we use cast iron.

How in the world do you make Spanish tortilla without non-stick pans? It's the only way I've been successful. Otherwise, you use 500 cups of olive oil, even if you're using a well-seasoned cast iron. While I'm definitely into non-PFOA options, what's a gal to do. Possible chemicals, heart disease from too much oil . . . it's six and one half dozen of another.

I figure as a chemist I expose myself to so much anyway, this is hardly going to make a lot of difference!!

hot stainless steel and butter or oil or pam-- no need for non-stick. Really.

I said no. Technically our rice cooker has a nonstick bowl, but I would have gotten a regular bowl if one had been available... it doesn't worry me though, since the rice cooker doesn't see the kind of heavy use that a skillet would.

I've been using Revere Ware for mpore than 40 years; still have a pan received when I was married. Also I use cast iron with foods that don't have tomatoes in the recipe, and glass for baking. For making tortillas, oil the pan lightly, keep the pan temperature at medium and turn when bubbles start to pop up -- doesn't take long.