Thank you for doing this. The conclusion from the text is:
> For consumers who wish to minimize potential exposure to PTFE coating particles, the simplest approach may be to treat nonstick cookware as a specialized tool rather than a default choice. Instead, reach for uncoated cookware, such as stainless steel, cast iron, carbon steel, or glass, whenever practical.
If we follow that advice: For which type of food/dishes does it make sense to use nonstick cookware?
> For consumers who wish to minimize potential exposure to PTFE coating particles, the simplest approach may be to treat nonstick cookware as a specialized tool rather than a default choice. Instead, reach for uncoated cookware, such as stainless steel, cast iron, carbon steel, or glass, whenever practical.
If we follow that advice: For which type of food/dishes does it make sense to use nonstick cookware?