Question about cookware

[TheBullLady]

I have a well known brand of frying pan with the teflon coating, and I'm going to say it's 8 years old. I noticed over the holidays the teflon is flaking off the bottom. Obviously that can't be good to eat (maybe add some extra flavor to my cooking) but how long do you expect a good quality frying pan to last? Assuming you can keep everyone from using metal forks and spoons on them?

 

[Horticattleman]

OUrS hEv ben flakn 4 yeeers ant it NoT UffECt uz yett

 

[Crowderfarms]

OUrS hEv ben flakn 4 yeeers ant it NoT UffECt uz yett

Our's neither. I think it has helped me immensely. Thanks DuPont!

 

[Jim62]

Don't think I've ever had one last more than a couple years, no matter what the quality. I think you've gotten your money's worth out of it.

 

[Gate Opener]

I've never had one last that long. I never buy the real cheap ones. I've bought middle of the road to expensive and they both lasted about the same amount of time.

I've heard that the coating is bad stuff. Would be a good idea to retire that pan.

Since hearing about the coating causing problems, I've started using my iron skillet alot more.

 

[rockridgecattle]

I like the stainless pans better with the thick bottom. Cost a bit more, last forever if you treat it right.
The teflon ones never last as long as the say they will

 

[Gate Opener]

I have one of the stainless steel waterless skillets that I use from time to time. I really should use it more but I just tend to grab the iron skillet.

I use only stainless steel pots. I had some glass pots for a while but they started chipping on the inside. Thought that was strange.

 

[Hippie Rancher]

CAST IRON. Trust your grandma on this, not DuPont.

I have a small 8 incher that is for eggs only, it is better than any cheap teflon coated piece of junk.

I have a big 14 that is finally getting seasoned right after I bitc*ed about it for 20 years (husband kept using DETERGENT on it instead of having a little patience and soaking in hot water and then never giving it its nighty night coating of crisco.

I also have my grandmother's everyday 10 incher that has an even better finish than my egg pan. It never even needs to soak, no matter what gets cooked in it can be wiped out with a paper towel.

 

[Gate Opener]

Hippie, I would like to use the iron skillets for scrambled eggs but when I do, they stick and are a mess to clean. You mentioned that have one only for eggs, is there a secret to it?

 

[iowahawkeyes]

I just had a Pampered Chef party and they have really nice cookware but I don't need any. My MIL gave us "Cooks Essentials" non stick cookware off of QVC and I really that. But, when I got married my mom gave us a set of Farberware and that will last til I die. She's had hers for 47 years and it's still going strong.

 

[MistyMorning]

OUrS hEv ben flakn 4 yeeers ant it NoT UffECt uz yett

Our's neither. I think it has helped me immensely. Thanks DuPont!

Gee whiz Crowder you are just plum full of chemicals now aren't you? :shock:

Seriously go with cast iron, lasts forever and best conductor of heat.

 

[Lammie]

I have a well known brand of frying pan with the teflon coating, and I'm going to say it's 8 years old. I noticed over the holidays the teflon is flaking off the bottom. Obviously that can't be good to eat (maybe add some extra flavor to my cooking) but how long do you expect a good quality frying pan to last? Assuming you can keep everyone from using metal forks and spoons on them?

Broke down year before last and bought some good pots and pans at Sam's. No Teflon. They are the Wolfgang Puck pans and they work really well. I haven't had much luck with Teflon, and when I had birds, I read that you shouldn't cook with Teflon pans with the birds around because they inhale it and it isn't good for them.

Birds? What about kids?

What I like about my new pans is that they really conduct heat well. Good heavy pans. And they still look great, which is more than I can say for my last set of Teflon. Calafon is good, too. But I like mine better.

 

[Texas Gal]

I've had a couple of Calphalon pans for years and they're still fine. BUT, I don't put them in the dishwasher. I basically treat them like my cast iron.

I've got a Wolfgang Puck as a gift. I like it, too.

 

[CKC1586]

I've never had one last that long. I never buy the real cheap ones. I've bought middle of the road to expensive and they both lasted about the same amount of time.

I've heard that the coating is bad stuff. Would be a good idea to retire that pan.

Since hearing about the coating causing problems, I've started using my iron skillet alot more.

The coated pans will give off "fumes" that will kill birds in the house, have heard lots of other problems with that stuff. I got rid of mine. Cast iron rocks but you need to know how to take care of it, keep in "seasoned" etc.

 

[mnmtranching]

When that Teflon stuff 1'st came out it was real bad stuff.

Most likely why some of us are the way we are :banana: :banana: :banana:

The US passed some laws controlling what goes into the coatings.

But you know? Everything is now made in China :help:

 

[cfpinz]

OUrS hEv ben flakn 4 yeeers ant it NoT UffECt uz yett

Our's neither. I think it has helped me immensely. Thanks DuPont!

I hate to agree with someone from TN but I'll make an exception in this case. I worked for DuPont, til they sold us! Thanks DuPont!

cfpinz

 

[Bullbuyer]

I thought that stuff and aluminum were BOTH linked to Alzheimer's Disease - I can't remember....

 

[Hippie Rancher]

Hippie, I would like to use the iron skillets for scrambled eggs but when I do, they stick and are a mess to clean. You mentioned that have one only for eggs, is there a secret to it?

They have to be seasoned and then used regularly. Once they get a decent finish they are as slick as ...well a brand new teflon pan ;-). One thing you can try if you are working on a new pan is to use a little more oil/grease until it gets going good. I am not sure but if you are using butter, the salt may be combining with extra moisture from the eggs to kind of get through the finish and stick. If it sticking really bad, where you have to really scrub to clean the pan, then you are in a vicious circle - the seasoning is not enough and each time you clean it you remove more of the finish. I would start over, scrub real good with a scouring pad, dry and grease it, bake for an hour at 300 to 350. Check it after half and hour and wipe out any excess puddles. Let cool. You can repeat the greasing and baking if you want or just start using.

I would use the pan for frying with oil or other fats for a while or things like quesadillas or grilled cheese sandwiches before doing more moisture filled foods, that might stick and require more cleaning than wiping with paper towels. Once you get a good finish you should be able to clean stuck on food (gravy is one I have trouble with or starchy things like doing fried rice) with a short soak in very hot water - don't leave it for hours! Just to soften to the point you can clean it with a cloth or paper towel. Then dry well, coat with crisco and rub excess off. (or season in oven again if you think you might have affected the surface)

A tool I found for cleaning that works GREAT is a bamboo wok brush. It looks kind of like a round whisk broom and you can really scrub with it but it doesn't hurt the finish at all.

 

[backhoeboogie]

CAST IRON. Trust your grandma on this, not DuPont.

I'm with you hippie. Teflon turns to glue when radiated. That is what you are doing when you are cooking it. Good cured iron skillet is hard to beat. My choice for frying.

The wife has a teflon coated pan that she is real particular about. You have to use plastic utensils etc. I don't use it for anything.

SS pots work great for everything else.

 

[L.A.]

I agree, cast iron is all I use. All mine are very old and I think they are much better than the new ones.