I recall reading that using pans with burnt (overheated and degenerating) non-stick coatings may have a link to intestinal cancer.
Iron was good enough for my Grandmother (now 99), works just as well on a wood, gas, or electric stove as an open fire, and is the original non-stick pan.
We use either cast iron or stainless steel and threw out the teflon coated stuff twenty years ago, just on durability issues.
I wonder if increases in the anemia rate may be partly a result of abandoning iron cookware?
Probably. Many doctors recommend iron cookware for patients who cannot take supplements, while another trick is to poke an apple with a steel nail and leave it for a few hours before eating it (don't use galvanized nails).