Nonstick vs. Cast Iron: Pick by Heat, Not Habit
Nonstick (Teflon/PTFE) pans are great for eggs, delicate fish, and low-to-medium heat cooking — but they shouldn't be preheated empty or pushed past about 500°F (260°C), since the coating starts breaking down and releasing fumes above that. Cast iron and carbon steel handle high heat and searing far better, develop natural nonstick properties once seasoned, and last decades — but they're heavier, need more upkeep, and react badly to acidic foods like tomato sauce if the seasoning is thin. Keep both: nonstick for delicate/low-heat jobs, cast iron for searing and high heat.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.