[hyperbovine]

Cooking with it at normal fry pan temperatures (350-400f) is safe, this has been repeatedly confirmed in experiments, some not even funded by DuPont. Don’t do crazy things like really high temp searing and don’t use metal utensils that cause the coating to flake off. Also if you’re really concerned ceramic nonstick + oil has come a long way. And I should add the the most nonstick pan I own is actually a properly seasoned carbon steel wok, yes it’s really possible if you know what you’re doing.

[stuff4ben]

I love my Matfer Bourgeat carbon steel pan. It's just really heavy and kinda ugly. But it works great, especially at high temps when searing meats.

[chadpaulson]

I've heard good things about carbon steel. Particularly, nitrided carbon steel. The pans are treated to be non-stick and are safe. It's what Alton Brown, the host of Food Network's Good Eats who also just launched a new cooking show on YouTube, uses.

[t1234s]

Alton Brown had the best cooking show that ever existed. It was maximal knowledge with minimal BS (compared to most other TV shows in this space).

[globular-toast]

True but it owes a strong debt to Harold McGee's On Food and Cooking.