Neither. I go with ceramic pans!

My pots are all stainless steel and titanium.
Aluminum cookie sheets are the best for baking cookies.

I've used Calphalon Hard Anodized for 8 yrs, recently added a ceramic fry pan and wouldn't use traditional teflon non-stick anymore. I will replace with stainless steel when ready for something new.

Since I don't want to eat nonstick coating with my eggs, or aluminum dissolved into my spaghetti sauce, I use only stainless.

And I also have a collection of vintage cast iron skillets, very nice.

I love my Cuisinart frying pan -- it's in great condition despite my stove, which heats somewhat unevenly. Cast iron is great, too! I'm for going back to basics! For somethings, anyway : )

Have had my Farberware for 50 years and aside from a loose handle on one pot the set is still like new

Like others, use both, but must have non-stick for grilled cheese sammies or pancakes. Otherwise, SS.

I prefer stainless steel. Worry about the coating of nonstick pans and consequences on health. maria

Stainless steel any day - non stick potentially carconigonic

All Clad Stainless Steel the only way to go.

depends on what i'm preparing, anodised one is easier to use.

Totally depends on what you're going to cook. I'll do salmon with skin in a stainless AllClad skillet, waiting patiently for the skin side to release naturally. But skinless fillets go into a non-stick skillet---an incredibly inexpensive but very serviceable restaurant supply pan (I won't spend a fortune on a non-stick skillet---they ALL have a limited life span, not matter how pricey!).
There simply is no one-size-fits-all.

All Clad all day -no question - the absolute best! Only time I use anything else is for southern corn bread in a cast iron skillet.

Stainless Steel, and having it Induction ready. The set I purchased from Costco (Kirtland 13-pcs) is by far the best pans I have ever used. I don't know if it is because I am now cooking on an Induction cooking surface, but these pans are SO easy to clean. NOTHING sticks to them. Every kind of non-stick surface pan I have every owns wears out in a short time or in about three years of near every day use, and I have had several different brands, of what is deemed the 'highest quality' among them. Going forward -- stainless steel the winner in my kitchen! P.S. I also like my well-seasoned cast-iron fry pan, especially for pancakes. And yes I use it on my induction cooking surface.

We use stainless steel (All Clad), seasoned cast iron and Le Creuset. Non-stick may be handy but with Teflon and other toxic coatings we won't take the health risk.

No contest. AllClad stainless in all sizes (worth every penny) + one less expensive nonstick skillet that you can change out when it gets scratched. All you need.

Non-stick. I can cook faster and don't have to worry about food sticking or having to scrub it out.

I prefer well-seasoned cast iron.

The best by far, leaving all others in the dust is Saladmaster 316ti Titanium. In all my years I can say it impresses me because of: 1) Heats quickly and evenly with the lid on and signals you (by use of a vapo-valve) when it's done or time to turn off. 2) Food cooks in a third of the time with no checking, stirring, or peaking. 3) Clean up is simple, even if you burn something. (believe me I have). Just soak in hot soapy water for 5-10 minutes and it washes right out. 4) Energy Efficient...Cooks with medium heat so uses less energy. You wouldn't believe how much I've saved on propane by cooking with medium/low setting all the time. 5) The health aspects of using Titanium outnumber all other reasons for cooking with Saladmaster. It's expensive! Lasts the rest of your life! No health risks as in ALL other types of cookware. It's induction ready. Bakes a cake in 10 minutes on top of the stove. Cooks with no water or oils so the flavor of the food is not diluted or cooked out. Do the research. The Best of The Best!

Here are two articles on it:
http://www.urmc.rochester.edu/encyclopedia/content.aspx?ContentTypeID=1&ContentID=4491

http://www.webmd.com/food-recipes/features/nervous-about-nonstick

To Custom Art Solutions.

The question of toxic or non-toxic is a challenge. In sufficient quantities, water is toxic. So, is non-stick cookware dangerous? Yes, no, maybe. Teflon (PTFE) and other products that contain PFOA can give off fumes that can be pretty bad to inhale. Sufficiently bad to kill pet birds and give humans severe flu like symptoms.

In general, I personally like to err on the side of not being the guinea pig. There are plenty of people who will continue using PTFE coated pans and can be the ones whose results will eventually convince most of us whether it is safe to use non-stick cookware.

One thing I find particularly interesting is that PTFE is generally found only on cheap pans. That is, very light weight aluminum pans. The newer non-stick coatings (ceramic) seem to be on better quality pans. Does this mean anything? I am not sure but I will stick to my surgical stainless steel pans and cast iron (for specific uses) until the answers are in.

Sorry this answer cannot be more definitive. By the way, the FDA releases drugs on the market that later prove to kill people in droves so I choose not to take anything they say with less than a handful of salt.

@barnhardt gallery. Try salt I use it on stainless steel as well as cast iron. Works great for stuck on foods including eggs

for your good health, please avoid non stick

New style non-stick pans are a vast improvement on the old Tefal type with a coating that used to peel off - my Circulon ones are black inside but don't look like non-stick and are tough as old boots. They are heavy, well-balanced and an absolute pleasure to use. The info says you can use metal implements in them, although I would kill anyone who did that.

Stainless Steel - but it has to be usable on an induction range!

I prefer the stainless for health reasons, but some things have to be cooked in a non-stick pan or else cleanup is hard if not impossible!

Stainless is by far the most convenient option, but also one of the least efficient in conducting heat. For that, copper is the best!

I prefer stainless and cast iron for different purposes, but also keep a non-stick skillet handy for a quick fried egg (or for my husband when I'm out of town).

I prefer the stainless &/or porcelain coated cast iron. I also have high priced non-stick ScanPan that loses its coating quickly. The ScanPans are strongly made, but their non-stick coating is worthless. When I use them I treat them with the disrespect they deserve, just as any ordinary metal pan.

I have cookware that is stainless on the outside, titanium on the inside and I LOVE THEM. Do you know non-stick coating fumes will kill your parakeet?

Cast iron all the way!!!!! Can't believe this is not an option on the poll. Made in the US, reasonably-priced, no health concerns, eco-friendly (last forever and hand them down to your grandkids), and if seasoned and cared for properly will give virtually non-stick performance. You just need a quick tutorial on how to oil and clean them and you're set for life.

We ditched all our nasty non-stick pans, then sold our nice stainless steel pans on Craigslist and have never looked back.

My almost forty year old stainless steel pots and pans are still going strong. Every non-stick has a very limited shelf life and enamel chips. Ceramic pots and pans chip and it is tough to get the grime out of the edges so they too are short lived. The secret to any good pot is to keep it very clean (unless it's cast iron but even that needs cleaning -not to mention strong arms to lift them : ) .) A clean pot lasts and doesn't effect the taste of the food.

dbartley: I agree that cast iron cookware is very good - but not for acidic foods. AND, not for those of us with badly arthritic & painful hands! It is way too heavy for us.

@pippineddy They certainly are heavy! So I understand that objection. But I don't think the acidic foods thing is true. We cook tomato sauce etc. in cast iron all the time with no problem. Here's an interesting discussion on this: http://chowhound.chow.com/topics/286179

I would only use All Clad non-stick. Different material than other non-sticks. I've one of my 10 inch skillets for nearly 20 years and the coating is like new.

Stainless All Clad is my only choice. Non-stick slowly wears and tiny particles release into the food, making it an unhealthy choice.

Our dog loves licking pots and that stained our nonstick pots so we got stainless pots and now when she licks them, they don't stain

-ask Lady mayflowers mascot

As Bruceperrin & Dr. Oz have both stated nonstick pans heated release toxic fumes that can kill birds in the same room, hence this cookware comes with a warning about this danger on the box when you purchase it. Yikes, why would anyone use it? Get out your baking soda & salt & use a little elbow grease cleaning up. I'm sure fumes are not the only health risk. I use All Clad, worth very penny for the safety and peace of mind not to mention excellent cookware.

@dbartley, too right! I made killer chili in my cast iron dutch oven for years and no-one died, lol! Cast iron or people, it was the best chili ever, too!

I live in the UK and do have one non-stick fry pan for my husband to use - bought two years ago and came with the notice that the materials used to create the non-stick surface was safe owing to EU regulations against the old process. Tbh, I hate the dang thing and never use it! My husband, however, loves it and it's the first thing he reaches for when it's his turn to cook. (Which might explain why I do nearly all of the cooking, lol!)

depends on what i'm cooking,nonstick is easier to wash

I use Cuisinart stainless steel pots and cast iron pans. The cast iron is great for stovetop to oven corn bread, stews, etc. If you get a SS or cast iron pan hot enough before adding a little oil, even eggs won't stick. However acid foods like tomatoes will remove the accumulated "seasoning" on the pan, so then I'll use the ceramic coated cast iron dutch oven. My pan of choice would be deBuyer's carbon steel. When properly seasoned, it becomes nonstick. Pricey though. My daughter keeps a small one in her camping supplies for cooking over a fire. Wish I could find a used one. I threw out all non-stick years ago when we owned a cockatiel bird. Figured what's bad for the bird can't be much better for me. That's about the same time I tossed the microwave oven. Eastern medicine dictates that SLOW cooking is the healthiest. Still using my 37 year old crock pot!

There's nothing that cooks as well as iron. I prefer enamel coated. I've been looking at the new ceramic coated non-stick pans, though so far haven't seen one with a cover.

Cast iron seasoned right and cared for is my favorite but good quality SS is good, too. SS is better on a flat electric or inductive range top, though. Non-stick? Yuck!

Nonstick is for newbies, stainless is for old pros

Stainless steel or cast iron. Never touch the non-stick junk.

Two things... First is that you all know Ceramic non-stick still uses PTFE... Just not the branded name Teflon. All non stick has it. Also, Nonstick is not for newbies... It is for eggs... :) Unless you are calling chefs at places like Atera and French Laundry newbies...

No doubt - stainless steel. Who knows what kind of non-stick are you getting. May be it will peal off or worse. Regardless, best stainless steel and affordable is multi-functional cookware 8 in 1 by CookwareMagic com. You won't believe how much functionality they fit in a pot or saucepan.

Saves tonns of space, time, money, and water.

I love my SS and cast iron. However, I use two non stick pans regularly for eggs. I use a particular Cuisinart that is unbelievably comfortable to use and I replace them at least once a year or sooner if they show any wear at all. HomeGoods is a lifesaver.

I can tell you how I get always perfect eggs on stainless steel: the secret is slow - low temperature.

In reference to "unbelievably comfortable Cuusinart", try Multi-functional Cookware 8 in 1 from CookwareMagic com. You will get a convenience which is better than "unbelievably comfortable" - you do not have to even touch it, it will do the job while you can do something else. Plus it functions also as adjustable strainer, adjustable filter, adjustable pitcher, hot pad, dish or plate, lockable container, traditional or water saving colander. And it is just safer: no burns when straining and protects from loss of food or burning your kids if dropped accidentally. Convenient too - you can carry it around the kitchen by one hand - one step convenient when you store in, and remove from, a refrigerator.