"jberger"  wrote in message 
news:343e2dF45e4pnU1{at}individual.net...
> Believe it or not, Alex... I completely agree with you.

Hey that's great, but for most cooking you do not need to "turn up the
heat" 
to cause the kind of problem I am talking about. I used to use cast iron 
frying pans, as my wife insisted they were the best thing since sliced 
bread. A few times one got left on empty. It did not take long before the 
damn thing would set off the smoke alarm. I got tired of trying to clean the 
damn things and gave up on them. I bought some Teflon, and she finally 
started using it too as she had to admit it was just too damn easy to use. A 
friend of mine used to be into stir fry. She cooked with the wok very hot, 
and only used one kind of oil because it would take the heat without 
burning. Most animal and vegetable fat does not need "the heat turned up". 
Regular cooking temps will do fine if someone forgets the food. This is why 
I laugh so much at people saying "why take the chance" with PTFE. The new 
stainless or Iron cookware they claim they bought will cause problems at 
temps that are easy to generate on a stove, where as it's a lot harder than 
people believe to get a PTFE coated pan to over 500 degree's.
  If people really believed this crap about "not taking chances"
they would 
never cook in the same house with the bird, no matter what they cook in. 
It's just like the infamous "for the children" line. It covers anything 
people want to try to justify. 

-- 
If at first you don't succeed blame someone else and seek counseling.
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