Originally Posted by GB
Just curious, but why do you hate the idea of cooking something for a long time in non stick?
well 2 reasons... one being the carcinogen factor... the other is that there is just something about teflon I don't like and the idea of it scaping off in your food... Even nice quality well cared for teflon begins to break down in time.
If you are using hard anodized or that diamond stuff maybe its better.
I actually cant stand non-stick cookware though and almost never use it. I do have one skillet handy though.
I think nonstick has been debated elsewhere and I dont want to derail the polenta thread i just have never seen use for non-stick in a stockpot or saucepan. Especially when making something like polenta that will unstick quite easily with some water its not like searing protein to the bottom of a pan.