Review Rachael Ray 8-qt. Oval Non-Stick Oval Spice Blinder, Hot Brush

I have never heard of a corning ware stove top. I think you are trying to say the corning ware pots gets burn marks on the bottom of them and ring marks on the stove. That is common with corning ware. The most common cookware is stainless steel. I highly recommend it. You still might get splash over on the stove but very few burn marks or rings on the stove top unless you are using an extremely high heat. All Clad cookware is a very reputable brand and can be found at Macy's ( buy on sale with coupon) or at the All Clad outlets, this will keep the cost down. Chefs catalog carries them as well as Williams Sonoma. You do not have to buy the whole set at once just buy pieces at a time that are on sale.

1. is it safe to use a non stick frying pan to cook over a camp fire?

I would not , but then I would not use non-stick cookware even at home. If the teflon does not melt on a fire, the handle might since they are usually plastic. You need a metal or wood handle for over a fire. Even if a wood handle gets too hot, you will see it smoking first and can remove the pan before the handle bursts into flames. Plastic handle, it's probably too late by the time you see it melting

2. I've been using a scratched non stick pan for years, Am I going to die?

Um, I do not know much about chemicals, but I think anything you use to cook food would not be harmful to your health, even if it's scratched. You can not have harmful chemicals touching food!

3. what is a simple way to cook a well done steak ( i dont have a non stick pan)?

I too eat my steak well done. And the way I cook them I dont sacrifice any of the flavor or juices. I stab my steaks with a fork to tenderize then I lay each on a big peice of foil. Then I sprinkle with salt, pepper, and onion powder. Next I wrap the foil around the steak and bake in an oven on 350 for 1 hour. They will be done, juicy, and tender. I've also done this in a toaster oven

4. How Do I Stop The Non-Stick Coating From Peeling Off Pans?

once it begins to peel you should toss the pan as far as preventing it from starting its as you said no metal in pan and only soft cloth to clean. One cleaning tip I use is to put water in pan and bring to a boil on stove top then stuck on foods should just wipe out I find that non stick pans have a shelf life of about 3 years of heavy use do not leave them soaking in sink or with food in stored in fridge I find that it does damage it sooner than washing immediately after use

5. Why did Nasa spend billions developing the non-stick frying pan?

?????? Ummm ok Let me know when you have real, factual questions to ask

6. I've heard that a pan can go non-stick if you shake it when you first put the pan on the heat with food in it?

Chefs like to say this when sauting, but they are cooking on very high heat over commercial oven stoves and at first, the ingredients will move around the pan, but as they cook, they will heat up and tend to stick. Once you add other ingredients, sticking will no doubt occur, unless you add a lot of grease to the pan. My suggestion would be to go with a trusted pan that has a traditional (non-ceramic) coating.

7. Suggest non toxic altervative to non-stick pan?

I use cast iron. Pre-treat them properly and take care of them and you will have a good skillets for the rest of your life. Never fear--if you abuse it--you can treat it again. I have a 9" and a 12". Do not over heat your skillet. I usually preheat the skillet to medium heat and that does just fine. I have a stainless steel skillet that I use for things like pan fried steak where you want high heat and a good sticky bits on the bottom of the pan.