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[quote=Anonymous][quote=Anonymous]Please do NOT get a novice cook cast iron.  It takes work to clean and care for a cast iron pan and if you don't know how, you can easily damage the non-stick surface (many novices will not know to avoid soap and hard scratching cleaning pans) and it is a pain to reseason.

When I was in college, I had an inexpensive used  Revereware set (stainless steel) with one Woolworth non-stick pan that was replaced every couple of years.  Now, I'd agree with the PP's.  Go with Ikea and one non-stick pan.  But, please warn your novice cook not to put the non-stick pan on the burner with nothing in it.  Easy way to release toxins from overheating the non-stick coating.[/quote]
Hummm... Do I trust my kid to remember the cleaning ritual for cast iron?  If she fails, she has an unseasoned pan.  OR, do I trust het to remember not to put it on a burner empty, or scrape it with metal utensils?  The result of this oversight being TOXINS.  
You revso right, the toxin route is the best option. And why bout educating her roommates on he risk of the toxins?[/quote]

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