"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 06-07-2006, 03:56 PM   #1
Assistant Cook
 
Join Date: Sep 2005
Posts: 48
Non-stick frying pan cracking

Are non-stick frying pan suppose to go bad in like 2 months? Because I am starting to see a few tiny cracks on the surface!!! Bits of it probably ended up in my food. :( How concerned should I be if some did ended in my body?

__________________

__________________
anticuchos is offline   Reply With Quote
Old 06-07-2006, 03:58 PM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
No they should not break down that quickly. You don't need to worry about ingesting it as it passes right though your body, but I would return those pans if you still can. Non stick coatings should last quite a while if treated right (no metal).

If you did use metal on them though then that is another story.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-07-2006, 04:04 PM   #3
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
What brand is it?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-14-2006, 08:58 PM   #4
Assistant Cook
 
Join Date: Sep 2005
Posts: 48
Sorry about the late reply. I had computer problems earlier. I don't recall the brand. It sounded Italian and it is made in Italy. I already toss it out because more cracks were showing on the surface. Plus, it takes a long time to get heated up. I am thinking of getting a steel carbon wok instead of the non-stick pans. But never got one because it was not available in my local stores and I do not have time to go shop around. But I saw them for sale at Wal-Mart the other day! They were kind of thick though. The pics I saw over the Net were kind of thin. Not sure if they are the same thing or as good. How thick are they suppose to be? The pics online that I searched looks like 1.5-2mm thick. The ones at Wal-Mart were like 3-4mm thick. (How come my paragraphs are ending up as a chunk when I submit it?)
__________________
anticuchos is offline   Reply With Quote
Old 07-11-2006, 01:42 PM   #5
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Yes, they can go bad that quickly IF you are using them at high heat. Non-stick pans should not be used for high heat browning. And they don't last "forever" anyway so it is not worth it to spend a lot on a non-stick pan.
__________________
Gretchen is offline   Reply With Quote
Old 07-11-2006, 02:06 PM   #6
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Gretchen
And they don't last "forever" anyway so it is not worth it to spend a lot on a non-stick pan.
I respectfully disagree. If you are someone who likes to use non-stick pans and takes care of your cookware then it probably IS worth it to get the good stuff which can be expensive. The reason I am saying this is that if you buy a pan that has a lifetime warranty (Calphalon is one tht comes to mind) then as long as you have treated the pan well (no metal utensils, no dishwasher, etc.) then the company will replace the pan once it is no longer up to your standards.

The benefit of getting one of those as opposed to buying a cheap throw away non-stick pan is mass. The pricier pans have more mass which means better heat retention which means more even cooking without hotspots.

I have had my Calphalon non-stick pans for about 4 years or so. They are used frequently. No they are not as slippery slick as they were were we first got them, but they are still completely non-stick (even the one that has a big scratch).
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-11-2006, 02:17 PM   #7
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
I really didn't mean a cheap throwaway, although it certainly reads that way. And people do mistreat non-stick, not knowing it should not be heated to high heat--I live with one. Mine last very well--they are heavy anodized aluminum on the outside. I take care of them.
__________________
Gretchen is offline   Reply With Quote
Old 07-11-2006, 02:27 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
I prefer to buy inexpensive non-stick and toss them with no guilt when the are no longer useful.

5-6 years ago I bought a set of three non-stick skillets for $20. They are fairly thick aluminum with a colored coating on the outside and a Silverstone finish on the inside. They are DW safe.

I don't know how they compare in thickness to a more expensive model such as a Calphalon, but they work great. I get even heat distribution, no warping, no hot spots.

The 8" gets the most use and is holding up well. The 10" and 12" get less frequent use and are like new.

I have never cooked in a Calphalon non-stick and may find it better than the ones I use. Maybe I shouldn't try.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-11-2006, 02:28 PM   #9
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I actually do use mine on high heat quite often. Not as frequently as I used to now that I have some other options, but my non-stick has been subjected to high heat a lot. I just make sure that the pan is never empty for more than a few seconds when I do that though.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-12-2006, 09:35 AM   #10
Assistant Cook
 
Join Date: Jul 2006
Posts: 32
I buy the cheapies from Walmart, and chuck it after 6 - 8 months. I only use it for a very few things, so it doesn't pay to buy an expensive one. I do own all-clad, and I believe they make non stick as well, although I've never purchased them.
__________________

__________________
exactly150 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:54 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.