I second that concern and am waiting to buy a nontoxic breadmaker! At least I finally found an electric skillet that is stainless steel, by Precise Heat. (Shop around, some are between $60 and $70, others are more.) I think it needs to be a good quality, thick, good conductor or else things will burn on. In other words, from reading on a chef's site, non-stick is a way to cover for poor quality pans that conduct heat badly and burn on easily!! I am guessing the same applies to bread machine pans?