Lex — Thanks for the links. I’m actually wondering if you read them yourself, because your comment on my blog seems rather off base, even if one’s a fan of McDougall. For one, you’ll notice that his assessment of the dangers of Teflon relies very heavily on the research done by Dupont itself — hardly a reliable source. He also conveniently ignores all the research that HAS shown that Teflon is dangerous — including the EWG findings that I mention in the post.

That aside — McDougall actually says at the end of the article: “we still recommend the use of iron, stainless steel and copper cookware.” This makes your diatribe against oils odd indeed, since the very cookware recommended by McDougall still requires oil.

Everyone knows obesity and its related diseases are a problem in the U.S. — but most nutritionists and scientists would agree that that’s due to overeating unhealthy foods (including, to McDougall’s credit, excessive fats and oils) and sedentary lifestyle, not “oil poisoning.” Your strange assertion that “No fat is a good fat,” however, gives me the sense that you’re more into strange fringe food “scientists” than reliable, proven scientific and nutritional research.

Lex — Your bizarro argument that good old organic olive oil’s worse for you than toxic Teflon does nothing besides perpetuate the angry crazy vegan stereotype.

One good cast-iron skillet, one good (non-non-stick) saucepan, and one good stockpot should be able to handle 99% of your stovetop cooking needs. If you think you “need” a nonstick pan, that’s a sign that you’re doing it wrong. Modify the way you use heat, change your technique, and use more fat or a more appropriate fat to reduce the need for nonstick surfaces. For low to medium heat, olive oil is both healthy and appropriate. For high heat cooking, almond oil fills the same niche, or safflower oil if you can’t find almond oil.