I have just one Teflon pan left, and while the Teflon hasn't failed yet, I'm thinking about ditching it anyway. I probably won't die from Teflon ingestion, but why eat the stuff when it can be avoided?
I bought a set of Calphalon a few years ago due to a recommendation from a family member, and having read something about it being hard-anodized rather than coated in Teflon. Naturally, I didn't take a course on what 'hard anodized' means, but I didn't expect what I'm currently seeing....the black insides are slowly being scratched away and revealing shiny silver underneath. Whatever coats the inside of the Calphalon pots is coming off. Under the impression that 'hard anodized' meant that there is no coating to worry about, I used a metal wisk in the pot. Mistake.
So, I'll soon be on the hunt for something that truly isn't coated with anything. I have a stainless frying pan, but most everything sticks to it, so it's a pain. I also bought a Copper Chef, which worked great for eggs the first time, but after that, they stuck.....BADLY. Back into the cabinet with that. My most recent purchase is a GraniteStone. It's not as non-stick as they claim, but I'm able to fry eggs in it without ruining them, and it's a breeze to clean. I'll avoid carbon steel, now that I know they are coated in something. Thanks, OP.