Hello everyone, I have two questions. The first is what sort of pan would you prefer, Teflon or stainless steel and why? I recently ended a love affair with Teflon when I realized it is more difficult to clean and stainless steel (or aluminum) can be just as non stick with a little skill. Though I think Teflon does still have some uses. Which leads me to my second question. How do you get carbon build up off of Teflon? Since steel wool and harsh chemicals take the coating off there seems to be few options to get rid of crusted layers of carbon.
Thanks,
Justin
