As an aside, I have been taking temperature readings when I fry. Teflon is really poorly suited to frying- it is incredibly easy to go past the point where the PTFE offgasses nasty chemicals into the food and air. Really, really easy.
Hmm... should at least have carbon steel buried in the kitchen somewhere. I'll dig that out first. But cast iron is still so much better for steak and sausages.
This is one of the major reasons I bought a couple of carbon steel pans . . . . to avoid the issues with Teflon.