On: Scientists discover how many chemicals from food p...

[mrob]

Depends what you're cooking. I'd never sear meat on non-stick, but there are many other dishes that don't need high temperatures.

[Dayshine → mrob]

The main issue I see is that it's impossible to know how hot a pan surface is, and food cooks very differently at the same temperature depending on things like moisture content. So how on earth do you know whether it's at high temperature?

[mrob → Dayshine]

>it's impossible to know how hot a pan surface

Just point an IR thermometer at it. They're cheap and useful for cooking even if you're not using non-stick.

[galleywest200 → mrob]

Plenty of people place plastic containers into microwaves.

[mrob → galleywest200]

That's also risky because of the potential for hot spots. I microwave things regularly, but in glazed ceramic.