T-fal Professional series got the highest marks from Cook's Illustrated.

Good luck! Be sure to report back.

Thank you all! I tried the extra oil approach in my cast iron pan and it just comes out terribly (and I get oil spattered all over my kitchen).

I am going to buy the Unison Slide pans (currently 2 for $70 at Crate & Barrel), and mostly I am going to try baking the tofu instead.

I've heard the best thing to do is buy the cheapest one you can and throw it out as soon as you see the slightest sign of scratching or cracking of the finish. Never use metal utensils, don't let it get too hot, don't put it in the sink when it's too hot, don't use the dishwasher.

A non-stick pan needs to be heated to close to 500 deg F for the toxins to start coming out. If you put anything in the pan (oil, water, food), then the surface temperature will not get that hot as it transfers the heat to the contents. So, just make sure to put something in the pan.

As a wedding gift, my college friends got together and purchased us a very expensive multi-piece set of All-Clad that included a 12" skillet with non-stick coating. It's still in great shape now, 11 years later. Take care of it and don't abuse it and non-stick can last a long time.

Bake the tofu! It's so much easier (I think).

I press out the water. Wrap the tofu in paper towels, put it in between two plates and put something heavy on top. Do that in the morning so it's ready for later.

Then, I cut the tofu into 5 slices and then maybE cut those slices in half. Bake on a wire rack at around 350 for about 20 mins.

I've done tofu in my big cast iron with no problem. First, you have to press the moisture out of it (with paper towels). Then don't skimp on oil. (You don't have to go overboard with it, just don't be stingy.) Comes out fine.

If you do get a nonstick again (and nothing wrong with that), don't use cooking spray. It has soy lecithin in it to keep it stable and sprayable, but with repeated use that stuff forms a sticky grime that won't come off.

Just use oil instead. Or an oil spritzer. (I got tired of my spritzer and just went back to oil.)

the Jamie Oliver t-fal pans got good reviews from America's Test Kitchen.

One thing, with non-stick, always have oil in the pan b/f you heat it up b/c the non-stick coating can emit toxic fumes if heated to high without it.

Cooking sprays work well. Also, I've had some success grilling tofu vs. stir frying.

I have the Unison slide/sear - it's awesome. Definitely don't let it get too hot, don't put it in the sink when it's too hot, don't use the dishwasher. I've had mine for almost 2 yrs and it's going strong. You can usually get an 8 & 10" set at WS for a decent price.

I have the Analon Advanced nonstick. I think it's pretty safe, as hard anodized coatings don't easily chip or scratch off. I've been told that one key is to not put these pans in the dishwasher or let them overheat, as these things increase danger of toxicity.

I tossed all my non-stick pans for health concerns a year ago. I'm using a Le Crueset skillet and a Lodge cast iron pan instead. They are fine for most purposes, but frying tofu is a disaster. I think I need one non-stick pan to handle tofu, as it sticks like crazy to the other pans. DH is recently vegetarian and he's desperate for protein, so we're cooking a lot more tofu to toss into curries, etc. Is there one non-stick that is less dangerous than others?

Considering the Calphalon contemporary nonstick, or the Calphalon Unison slide/sear. Other options?

Thanks.