Originally Posted by MAmaDawn
You can't cook when you can't put things on high. In fact the reason that most people don't get food like you can in good restutants is that we can't get our stoves up as high as they can. (And I'm not talking about Applebee's and other chains)
Yep, you're not going to blacken a fish unless the pan is smoking (literally).
When stir frying I cannot get the needed heat to add more than small amounts at a time.
The flame the Chinese restaurant next to where I worked had a campfire sized flame under their wok.
They say 500°F for Teflon to break down but I have my doubts if it doesn't happen lower. Even so, that rules it out for some of my bakeware.
Even if you don't use high heat there's always the empty pan that is forgotten on the lit burner. I think that's how most people kill their birds. The 500° doesn't explain why so many Americans have PFOA in their systems
when they're nowhere near a manufacturing plant using it.
If I'm going to get something extra from my pans I'd rather it be iron.