This site can connect you to a series of small articles discussing Telfon Toxicious. It actually is very interesting if you want to read.

I'm just posting on a small part of the article "Tips on Safe Cookware".

Stainless Steel

Stainless steel is a terrific alternative to a non-stick cooking surface. Most chefs agree that stainless steel browns foods better than non-stick surfaces. In their 2001 review of sauté pans, Cooks Illustrated, an independent publication, chose a stainless steel pan over otherwise identical non-stick models. They also recommended stainless steel pan roasters over non-stick.

Cast Iron

Cast iron remains a great alternative to non-stick cooking surfaces. Lodge, America’s oldest family-owned cookware manufacturer, refers to their cookware as “natural non-stick.” Cast iron can be pre-heated to temperatures that will brown meat and will withstand oven temperatures well above what is considered safe for non-stick pans. Cast iron is extremely durable and can now be purchased pre-seasoned, ready-to-use.

Other Cooking Surfaces

Because Teflon coated non-stick surfaces fail to brown foods there has been a push to find other “non-stick” cookware coating that will allow the use of higher temperatures and still clean up easily. Some examples include ceramic titanium and porcelain enameled cast iron. Both of these surfaces are very durable, better at browning foods than PTFE (Teflon) non-stick coatings, and are dishwasher safe. In her New York Times piece, "In Search of a Pan That Lets Cooks Forget About Teflon," Marian Burros recommends Le Creuset enameled cast iron pans with a matte black interior. Anodized aluminum is another alternative, but some people question its safety, citing evidence in some studies linking aluminum exposures to Alzheimers.

Opps I forgot the site! Tips on safe cookware | Environmental Working Group