Stick with cast iron ( or even aluminium ) chef's skillets. Season them with oil or lard and build up that patina. No need for any teflon or manufacturing. Plus

Stick with cast iron ( or even aluminium ) chef's skillets. Season them with oil or lard and build up that patina. No need for any teflon or manufacturing. Plus the heft and look is way cooler. If you want to cook on plastic, do it in a microwave. :)