It seems that Teflon, that wondercoat that saved many a novice chef from hours of painstaking scrubbing of pots and pans, is no longer the golden child of the cooking world. It appears that Teflon contains PFOA (perfluorooctanoic acid), recently classified as a likely carcinogen by the EPA. So what's a cooking n00b to do? Do it like the pro's yo! Carl Tashian gives a nice write-up of the ways to use non-Teflon pans to achieve superior cooking performance. Will certainly put these into practice as I sub out the Teflon. Who doesn't like better prepared food? I certainly want to leet up in the kitchen!