I'm not familiar with that brand and the wording in the description seems a bit dodgy. I'd write to make sure the coating itself does not contain PTFEs, it only talks about the solvents used not about the coating itself.
I HAVE had good luck with both Cuisinart Green Gourmet and the Bialitti ceramic nonstick. Cast iron is great for high-heat searing and grill pan applications. I've written a review of the Green Gourmet product, if you are interested.
http://theparrotforum.com/viewtopic.php?f=18&t=1781&start=0&hilit=Cuisinart.
I think a nearly ideal set of cookware for a serious cook who owns birds is:
* Stainless steel saucepans and stockpots for general use (boiling, steaming, heating liquids)
* Cast iron skillet -- high heat browning
* bird-safe nonstick skillet and small saucepan for delicate sauces, eggs, hollandaise, other low-heat delicate operations.
Depending on your skill and desire, enameled cast iron is great for braising, uncoated anodized aluminum or stainless is good for applications where you want to brown meat and then scrape up the bits into a pan sauce. A cast iron grill pan for indoor pseudo grilling. And I just got a pressure cooker which speeds up braises and soups, cutting cooking time to 1/3! Beware of any special purpose cookware you have like panini grills, electric woks, etc -- they often have a teflon-type coating. As may your toaster oven and your self-cleaning oven.
Cast iron is great for what it is great for, and properly seasoned and cared for is quite nonstick. But I really dislike using for things with delicate flavor, low heat applications (I want that thing sterilized) and wet saucy foods. It's the best for browning a steak, though. You can do eggs in it, if you don't mind the iron-y taste, and they will stick more than in a nonstick pan. Ironically, we should never have been using nonstick cookware for the kinds of things cast iron excels at -- it was never meant for high heat applications.
