questioning teflon

Nonstick pans are a boon to cooks, but are there dangers lurking beneath the surface? Interesting tidbit: "Anyone who assumes that professional chefs wouldn't deign to cook with anything but their well-worn, lovingly seasoned stainless steel or cast-iron frying pans should guess again.Not that all chefs use them. Of the five chefs The Chronicle spoke to, three give thumbs-up to nonstick; the other two  thumbs-down." [via The Food Section]