5 ms·

I wonder what people are doing to their nonstick pans that they need to throw them out every year? I've been using the same two nonstick pans for years now and

by sva_ 4y ago

I wonder what people are doing to their nonstick pans that they need to throw them out every year? I've been using the same two nonstick pans for years now and can't say I have that problem (I only use wood/plastic on them). I'm still concerned about the chemicals used though.

perlgeek 4y ago
> I wonder what people are doing to their nonstick pans that they need to throw them out every year? I had a very high-quality non-stick skillet, only used wood/plastic utensils, and the non-stick coating started coming off after about three years (of pretty heavy use). I plan to have it refurbished, there are (at least in Germany) services where they sand-blast your skillet and apply a new coating. Seems wasteful to throw away the entire skillet for that.
- bratwurst3000 4y ago
  Thank you for than information. Living in germany and didnt know that.
  - perlgeek 4y ago
    FYI https://lotteweber-grillpfanne.de/pfanne-erneuern/ https://lotteweber-grillpfanne.de/pfanne-erneuern/ is the service I plan to use; haven't yet though.
asciimov 4y ago
Poor craftsmanship is likely the biggest culprit, followed by thermal shocks, putting the pans in the dishwasher, and not following care instructions. I went through half a dozen non-stick pans over a 5 year period that all had their coatings fail. After having expensive brands with lifetime warranties fail on me due to poor build quality, I swore off of them and went with hard anodized and haven't had an issue since.
jitl 4y ago
I’m still on my first $30 Teflon skillet, been using it for 5 years. I only cook medium heat or below, which is still enough to do the tofu frying.
mirker 4y ago
Teflon vaporizes at >500F (and perhaps below). Leaving the pan on high without food in it will approach that quickly.
- sva_ 4y ago
  I think this might be it. I usually cook at medium temperatures, wherever possible, as it seems healthier.
  - jasonwatkinspdx 4y ago
    Simple tip for temp control: know the smoke point of your oil. Olive oil for example is in the range of 375-400F. So if you use it in a nonstick pan and see it smoking (not steaming) you know to pull back the temps a bit.
  - mirker 4y ago
    My nonstick explicitly says to cook on medium.
mns 4y ago
They just don't treat them well. I have a non stick pan, mid level, for over 10 years, and it's in use quite often, it looks just like on the first day. You would be surprised to see how people treat their kitchen utensils and the poor maintenance that goes on in most people's homes. It can be also bad quality of some, but I've seen people destroy Le Creuset pots after just a few months.

by sva_ 4y ago

perlgeek 4y ago

> I wonder what people are doing to their nonstick pans that they need to throw them out every year? I had a very high-quality non-stick skillet, only used wood/plastic utensils, and the non-stick coating started coming off after about three years (of pretty heavy use). I plan to have it refurbished, there are (at least in Germany) services where they sand-blast your skillet and apply a new coating. Seems wasteful to throw away the entire skillet for that.

bratwurst3000 4y ago
Thank you for than information. Living in germany and didnt know that.
- perlgeek 4y ago
  FYI https://lotteweber-grillpfanne.de/pfanne-erneuern/ https://lotteweber-grillpfanne.de/pfanne-erneuern/ is the service I plan to use; haven't yet though.

asciimov 4y ago

Poor craftsmanship is likely the biggest culprit, followed by thermal shocks, putting the pans in the dishwasher, and not following care instructions. I went through half a dozen non-stick pans over a 5 year period that all had their coatings fail. After having expensive brands with lifetime warranties fail on me due to poor build quality, I swore off of them and went with hard anodized and haven't had an issue since.

jitl 4y ago

I’m still on my first $30 Teflon skillet, been using it for 5 years. I only cook medium heat or below, which is still enough to do the tofu frying.

mirker 4y ago

Teflon vaporizes at >500F (and perhaps below). Leaving the pan on high without food in it will approach that quickly.

sva_ 4y ago
I think this might be it. I usually cook at medium temperatures, wherever possible, as it seems healthier.
- jasonwatkinspdx 4y ago
  Simple tip for temp control: know the smoke point of your oil. Olive oil for example is in the range of 375-400F. So if you use it in a nonstick pan and see it smoking (not steaming) you know to pull back the temps a bit.
- mirker 4y ago
  My nonstick explicitly says to cook on medium.

mns 4y ago

They just don't treat them well. I have a non stick pan, mid level, for over 10 years, and it's in use quite often, it looks just like on the first day. You would be surprised to see how people treat their kitchen utensils and the poor maintenance that goes on in most people's homes. It can be also bad quality of some, but I've seen people destroy Le Creuset pots after just a few months.