aldrenean wrote:Why would anyone want non-stick pots? Or more than one or two non-stick pans, for that matter? They're only really useful for eggs, grilled cheese sandwiches, stuff like that...
Non-stick is much easier to clean. Teflon is both hydro- and lipophobic, meaning that it repels both water and fats. That explains the sheeting action, where water (and oil) beads and literally rolls off a Teflon surface. That means a simple soapy wipe can clean off most foods. Compare that with plastics, where grease often clings on (that's because most plastics are made of petroleum, a grease attracts grease). Uncoated metals are somewhere in between in terms of unburnt foods. Burnt foods are of course a b*tch to clean.
So even if you don't burn or char foods, and never go above 212F, a Teflon pot is still easier to clean.
Teflon is also inert so it's non-reactive to any food. Some metals, for example, react to acidic foods like tomatoes and vinegar. Others, such as cast iron, may impart a metallic taste. Having a Teflon lining means that it won't interact with any food.