The hazards of Teflon have been established. Though non-stick cookware is still largely in use, it has many anti-environmental effects. The harmful fumes are capable of killing birds and beyond a specific temperature they pose severe threats to humans too. The only other viable option is stainless steel for safer cooking but cooking on stainless steel makes your food stick to the pans, right?

Although, it is true there is a work around. Your food sticks to the pan and gets burnt because you are using it at the wrong temperature. At the right temperature, the stainless steel pan allows perfect cooking of your vegetables or meat. Allow the pan to heat to a specific point where your water is not evaporated due to the heat but it forms a ball like mercury drop skimming along the surface without evaporating. This is when you have to add a tsp or two of oil to coat the surface of the pan and start cooking.

For a better understanding of the mercury ball like phenomenon exhibited by the water (Leidenfrost Effect) watch this video by Roxube explaining how to pre-heat the pan before cooking.

http://rouxbe.com/cooking-school/lessons/173-the-water-test-heating-the-pan

(AW- Anil)