How long does it typically last? I know I've heard friends/family talk about having to replace nonstick pots and pans when the coating starts to scrape off. I just realized 3 of mine have scratches through the coating. Is it really unsafe to cook with them once this happens? What can I do to make them last longer? I only use wood/plastic utensils, hand wash and even put paper towels in between them when they're stored in the cupboard. They can't be any more than 2-3 years old tops. Is this normal?
Thanks moms. I had no idea of the differences in cookware. I think I'm going to invest in a good stainless steel set and just keep replacing the nonstick skillet. Or maybe get cast iron down the road for that. thanks for the good information!
Nonstick is known for not lasting a long time. I don't use it.
I LOVE LOVE my All-Clad stainless. I have the higher grade one and it is not cheap... I paid about $120 for a small sauce pan. I paid about $600 for 8 pieces at least 5 yrs ago and it all still looks brand new.
I LOVE this product and it is worth the money.
I also use a lot of cast iron.
Good luck.
Here is the thing - when you use non stick cookware in a setting of over 500 degrees (high) then it looses it's non stick value, the surface is more likely to scratch and yes, you SHOULD replace it. However, if you know how to care for your cookware and not cause scratches and not cook too high of a heat you should be okay.
No dishwasher
No detergent (just dish soap, not detergent)
No metal (forks, ladels, whisks, tongs)
No stacking (see above, other pans count)
No hard scrubbers (metal, sharp plastic, etc)
No high heat + cold water
All of this is in the users manual. Any of the above voids the warranty (calphalon).
YES high quality pan to start (thicker metal base for even heat, thicker more even Teflon coating)
I have scratchless Teflon that's 30 years old (and 5 years old), and I have cheap pans that I didn't treat well that we're scratched in a month.
Unfortuately I think that is normal. There are a few of mine that I am in denial about getting rid of. Someday I will face the music and toss them.
My compromise has been to switch all of my saucepans to regular pans. I try to limit my nonstick pans to just my 'egg pan' and my large skillet.
Calphalon or All-Clad will help. My All-Clad stuff is several years old and still in perfect shape. You want the anodized stuff...not the coated teflon stuff.
BIG difference.
That's why I now use iron skillets, they last FOREVER.
I have one non-stick skillet that I use for certain things, and it's easily replaceable after a year or so. Even tho I use wood and plastic utensils for the most part with the non stick skillets, they always seems to get scratched up somehow...... it could be from cooking with wine ;)
Yeah, it's normal. However, one of my friends bought one of the high end Calphalon nonstick sets. Apparently, they are guaranteed for life. Every time one of her pans gets scratched, she sends back the entire set to get a new one. She subsequently bought another set so she can use it while she's waiting for the replacement set. I have no idea how much this set costs -- probably upwards of $700, but I'll probably look into it when my current set needs to be replaced.
I won't use them at all . . . I don't care how high-quality they are supposed to be.
I use stainless steel (and do not like aluminum cores) and cast iron.
Our grandparents pretty much had it right though they didn't know it at the time. :P
yep, normal. the high end may last 5 years. quit using them. and don't replace them w/non-stick.
teflon is really that bad. it never degrades; simply hangs around forever. it is a known carcinogen. the chemical has been detected in 98% of americans that have been tested.
ok, so I still have one teflon pan because I simply cannot figure out eggs (even in the porcelain, supposedly, non-stick/not-teflon). but that's all I use it for.
w/some oil (which our bodies need in small quantities if you use a healthy oil like olive oil), stainless steel skillets work for everything. and for meat, you don't need the oil. it does require a metal spatula because plastic ones don't have a sharp enough edge. takes some practice and experimenting. but w/stainless steel, you can use SOS, etc to clean it. so even if you stick something, you can get it off.
have fun experimenting!
Unfortunately, it's normal. Nonstick pans really only last a couple years. What we have started doing is buying less expensive pans for nonstick so that it doesn't hurt so much to throw it out. America's Test Kitchen did a test on inexpensive nonstick pans a couple years ago (they were using $150 All Clad) and came up with T-Fal Professional Total Nonstick (T-Fal has other models, but get the Professional). I just bought one on Amazon and it's awesome and oven safe.
Nonstick only lasts a few years. What is recommended is to get a good set of stainless pots and pans, and some cheap nonstick for when you need nonstick.
You are only suppose to use nonstick for when cooking at low or medium-low temperatures.
Do some research. Stainless steel lasts forever and cleans well with steel wool.
There are a lot of hazardous chemicals involved in non-stick cookware. If you have a pet bird, your vet will say not to use non-stick pans or baking sheets because the odor given off is lethal to small animals (the old "canary in the coal mine" trick).
Since you have identified the economic problem (needing to replace), you might consider regular cookware and plain utensils.
we have to replace our frying pan every year. My DH is notorious for destroying them. On the other hand, my copper-bottom Revereware is 30+ years old & going strong. :)
