I'm still struggling with conveying, "you have to get the stainless pan hot and lay down some fat before you add the food, or it will stick". Add the tendency of cast iron to unpleasantly flavor acidic foods (which is lots of foods) and it's hopeless, as far as convincing goes. At least stainless doesn't do that. I might win her over for stainless, mostly, but cast iron's going to remain only for me.

No denying that it's a lot easier to make eggs or pancakes or whatever on teflon, while distracted by also trying to get the kids dressed and such, without ruining the food or making a mess, than it is on other materials. Even if you know what to do with other pans, you still have to do it, and that takes more attention and care than teflon.

If it comes out that teflon pans are, in fact, a major source of ingested or inhaled PFAS, I'll probably kick up my efforts to convert her. In the meantime I suspect a lot more of it comes from other household materials (clothes, carpet, furniture—plus stuff in cars) that've been treated for fire and stain resistance, so I'm not super worried about the pans.