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My understanding is that if used improperly, i.e. with metal utensils that will over time scrape off the coating, that kind of abuse will indeed compromise the safety of one's food with those nasty particles of heaven knows what. Which is why they tell you to use plastic or wooden utentils.

I generally replace my 2 pans yearly or so (an 8" and a 12") because of that reason, but I've yet to have any other pan that will cook eggs as well - and as cleanly - as my good old non-stick.

Also do avoid really high heat - which is not necessary for using these pans.

The trick to replacing non-stick with cast iron (for non-stick purposes), as mongoose said, is to have it well-seasoned. It took a lot of deliberate use to get my med sized iron pan to get really good, but I can do eggs in it without sticking now. If you don't already own cast iron, replacing your non-stick pan is a pretty good excuse to go buy some. That said, I probably won't go non-stick free in the near future, but that will be on the table when my current non-stick goes the way of the trash.

I've never heard that about the pet birds...where did everyone get this information? Where was I when everyone else was learning this?

I just replaced my worn out 10-inch nonstick with a Lodge pre-seasoned cast iron for $14. I really like it so far, and have plans to replace my 12 inch similarly (it's still in too good of shape to justify buying something now).

The first time I tried to cook eggs, though (2 days after purchase), I did leave a lot stuck on the pan. But after I used it intensively last week (wiping lightly with oil after each use and heating it up), it truly is as nonstick as my Teflon ever was.

I still like my stainless pans for sauteing, and will use them for any acidic preparation.

I read some reviews of the new "safe" and/or "green" nonsticks, and they weren't very enthusiastic. If I were to buy a Teflon, I'd go to TJ Maxx or a restaurant supply. They are not worth spending more than $20 on because they are, essentially, disposable, and you're likely to find a better pan for a lower price than BB&B, even with your coupon.

If you do want to go Teflon, just be sure to find a pan that can go into the oven; no crappy plastic handles. Calphalon makes great pans, with heavy materials that heat evenly. If you go Calphalon, be careful to watch whether it's coated or not. The uncoated pans stick less than stainless, but they are not "nonstick." Maybe that will be a fair compromise to you between safety and performance (and ease of use, relative to cast iron).

Teflon is supposed to safe at lower temperatures. I can't remember the number, but it has to reach a high heat before it emits the fumes that have killed birds.

Sorry for replying to your question backwards.

+1 for the Cast Iron. Mine were not pre-seasoned. I rubbed them with oil and baked them in the oven for a few hours to start them, and once a week I rub them gently with oil. I rarely need oil when I cook and I can stick them under the broiler with omlet in it and it comes out nice and easy, nothing sticks to it.

My dad got an African Grey Parrot 18 years ago and we all learned all about the fumes from non-stick pans. As Buffy said, there has to be something in the pan when when you heat it, such as a little bit of oil. I wondered the same thing about danger from the pans, birds are well known for being susceptible more quickly to toxic fumes.- i.e. the canaries in the coal mines.- When the bird came to live with me, I got rid of all non-stick.
Hooray for cast iron. Season it well with shortening and a really hot oven, NEVER wash it with soap, dry on a hot stove and reseason lightly everytime you use it and you'll have a lovely, non-stick surface.

@juliebugsmama: Try this link.
http://www.ewg.org/node/21780

Uh-oh....