by Idgie » Fri Feb 15, 2019 2:22 pm
The way I heard Dr. McDougall explain it once is that the health benefits of cooking oil-free in non-stick far outweigh any risks from the non-stick itself, and for me personally, that's the risk assessment I use. I use regular old non-stick and while it may kill me someday, it's not likely, but if I cook with oil and butter that's a whole different story.
The thing I make in my non-stick skillet the most often is hash. Leftover cooked potatoes or sweet potatoes, chopped onion and other veggies, paprika, black pepper, optional salt. Cook on medium low undisturbed until a crust forms on the bottom, then flip and do again. Second most often is to brown my taro and radish cakes, which are usually fried in Chinese cooking, but I actually have always liked them better dry-fried, even when I was eating oil.