Shelf life of a non-stick frying pan

[RoJoHen]

My old non-stick frying pan is not even remotely non-stick anymore. It is, in fact, quite the opposite. Everything sticks to it.

So, with a gift card that I got for Christmas, I bought a new non-stick frying pan. It is large and very deep and just generally awesome. I was amazed with how well the non-stick surface actually worked!

How long should I expect this to keep up? How long does it take for non-stick cookware to lose its non-stick power?

 

[Kestra]

I would think it varies greatly depending on the quality and how well you take care of it

 

[Amaris]

My old non-stick frying pan is not even remotely non-stick anymore. It is, in fact, quite the opposite. Everything sticks to it.

So, with a gift card that I got for Christmas, I bought a new non-stick frying pan. It is large and very deep and just generally awesome. I was amazed with how well the non-stick surface actually worked!

How long should I expect this to keep up? How long does it take for non-stick cookware to lose its non-stick power?

It depends upon what you decide to fry in it and what kind of oils you use, as well as how often you wash it, I'd imagine. I have a non-stick frying pan [Oneida] that just reached it's 12th year last month and it's like new. I take good care of my cookware. If you buy a cheapie frying pan, don't be surprised if the teflon comes off in a couple of months to a few years. They don't make those very well. While it's not a high end brand, I use T-Fal, and have never had any problems with it.

 

[RoJoHen]

While it's not a high end brand, I use T-Fal

Tell that to Kohl's. The T-Fal pans there were over $100.

I bought the Food Network brand, which seemed pretty good. It was about halfway between Farberware and T-Fal. I bought it for $45.

 

[Amaris]

While it's not a high end brand, I use T-Fal

Tell that to Kohl's. The T-Fal pans there were over $100.

I bought the Food Network brand, which seemed pretty good. It was about halfway between Farberware and T-Fal. I bought it for $45.

Wah? I paid $12 for my T-Fal frying pan, and it came in a set of 3!

 

[Timby]

It really does depend on the brand and the quality of manufacturing.

Alternatively, keep one non-stick pan on hand for making eggs, and then get a couple of cast-iron pans from Ace Hardware for ten bucks a pop, season them well and cook on them forever.

 

[Nowhere Man]

While it's not a high end brand, I use T-Fal

Tell that to Kohl's. The T-Fal pans there were over $100.

I bought the Food Network brand, which seemed pretty good. It was about halfway between Farberware and T-Fal. I bought it for $45.

I am a cook and have worked with other cooks who are very protective of thier frying pans. My advice on how to take care of it. Always wash it by hand with a spong or green scrubby, never metal or steel wool. Always oil it at least after every 2 or 3 uses. Take oil on a cloth and rub the oil into the pan for a few minutes. Whenever you wash it, dry it imeadiately. Cover the pan with a paper towel or a cloth when you store it and don't let other pans scratch the surface. If something does stick, soak it in soapy hot water and just work at it until it comes off. Bleach will help with shit that sticks. If you do those things, it'll last a long time. You can even make non, non-stick pans into non-stick pans by rubbing the oil into them. I have one that I have been using for about 5 or 6 years and it still works pretty good. To keep things from sticking you have to season your pans and use the right amount of oil or butter. I have one non-stick pot that I have burned shit in countless times, but it never sticks to the pot, it always comes off.

 

[Trekker4747]

A good high-quality non-stick pan should in all reality last "forever" but you have to treat it nicely. Teflon pans don't like high heats (which begins to breakdown/ruin the teflon as well as release potentially toxic fumes) nor do they like scratches (never, ever, ever, EVER use metal implements in a Teflon pan.) So, really a Teflon pan isn't great for frying or other high-heat methods that also calls for a lot of manipulation of the food (stirring/flipping) nor being cleaned with steel-wool pads.

Invest in a high-quality Teflon pan and treat it right it should last for quite some time. As said above for the best cooking experiences you also need to have a regular ("stick") pan on hand as well as a cast-iron pan (although cast-iron pans are murder to smooth-surface electric cook tops.)

 

[kes7]

Forget Teflon. For the ultimate in indestructible non-stick (and better cooking quality), try well-seasoned cast iron, or enameled cast iron. I am a very good cook; I use both and couldn't be happier. I haven't used a Teflon pan in years. (And having four hens of my very own, I cook A LOT of eggs.)

 

[Trekker4747]

I can't say I've ever had a need for a non-stick pan in recent years. Even if I'm cooking something that I don't want to stick to the pan I easily make my pan "non-stick" with a tiny bit of oil on it. (Just enough to glaze the pan in the oil but not enough to cause a "frying" condition inside the pan.)

 

[PKTrekGirl]

Interesting discussion.

I have never had a problem getting good wear out of Teflon pans because I generally treat them pretty good - oil them, wash them by hand, don't use metal utensils, etc.

But the 'stick' cookware, I'm not as familiar with. My ex-husband used to have a cast iron pan that I liked using, but I don't have that anymore, of course. So how do you properly 'season' a new cast iron frying pan? I've never owned a new one before.

 

[RoJoHen]

While it's not a high end brand, I use T-Fal

Tell that to Kohl's. The T-Fal pans there were over $100.

I bought the Food Network brand, which seemed pretty good. It was about halfway between Farberware and T-Fal. I bought it for $45.

Wah? I paid $12 for my T-Fal frying pan, and it came in a set of 3!

Maybe T-Fal has stepped up their game.

So, really a Teflon pan isn't great for frying or other high-heat methods)

That's perfect, actually. The one I just bought I basically want to use as a make-shift crockpot...just faster than a crockpot. Chili and stirfry and stuff with a lot of sauce that needs a slower cook.

And eggs. Damn eggs. They are the reason my old pan died.

 

[kes7]

So how do you properly 'season' a new cast iron frying pan? I've never owned a new one before.

Bacon. Fry lots and lots of bacon. Don't "wash," per se ... just pretty much wipe it out with a paper towel until you see nothing but pan. Repeat a few times and you're good.

 

[PKTrekGirl]

So how do you properly 'season' a new cast iron frying pan? I've never owned a new one before.

Bacon. Fry lots and lots of bacon. Don't "wash," per se ... just pretty much wipe it out with a paper towel until you see nothing but pan. Repeat a few times and you're good.

Thank you very much, kes7. That was very helpful. We wiped out the cast iron pan my ex had after using - never stuck it in the dishwasher - I remember that now. But it was already well used before I got ahold of it.

This gives me the backstory on that frying pan and good instructions for getting my own. I used to love that pan!

Thanks so much!

 

[kes7]

The other nice thing about cast iron pans is how if you use them a lot, they tone your arms because they are so heavy. But I'm vain like that.

 

[Guitarded]

Don't cook with barbecue rub or seasoned salt, and don't wash it in the dishwasher - wash it by hand. Those should increase its lifespan quite a bit.

 

[Trekker4747]

Interesting discussion.

I have never had a problem getting good wear out of Teflon pans because I generally treat them pretty good - oil them, wash them by hand, don't use metal utensils, etc.

But the 'stick' cookware, I'm not as familiar with. My ex-husband used to have a cast iron pan that I liked using, but I don't have that anymore, of course. So how do you properly 'season' a new cast iron frying pan? I've never owned a new one before.

"Seasoning" a cast-iron pan is nothing more than rubbing it down with a good coating of vegetable oil and then sticking it in a 400-degree oven for an hour or so. And you never, ever, ever submerge or really "wash" a cast-iron pan. Give it a good wipe-down under running hot water and never, ever, use soap on it.

 

[Ar-Pharazon]

I am a cook and have worked with other cooks who are very protective of thier frying pans. My advice on how to take care of it. Always wash it by hand with a spong or green scrubby, never metal or steel wool. Always oil it at least after every 2 or 3 uses. Take oil on a cloth and rub the oil into the pan for a few minutes. Whenever you wash it, dry it imeadiately. Cover the pan with a paper towel or a cloth when you store it and don't let other pans scratch the surface. If something does stick, soak it in soapy hot water and just work at it until it comes off. Bleach will help with shit that sticks. If you do those things, it'll last a long time. You can even make non, non-stick pans into non-stick pans by rubbing the oil into them. I have one that I have been using for about 5 or 6 years and it still works pretty good. To keep things from sticking you have to season your pans and use the right amount of oil or butter. I have one non-stick pot that I have burned shit in countless times, but it never sticks to the pot, it always comes off.

A blue "scrubby" is less abrasive than the green. I use the blue ones on my Wear-Ever pans. It still doesn't take much effort, just a few swirls to make sure it's clean.

Every several months, when the bottom starts getting a little dis-colored, I use an SOS pad (again, only on the bottom).

 

[Holdfast]

Hard-Anodised non-stick pans last almost forever. Well, long enough that I've never replaced mine (well over a decade old now) and I believe that there are some in my parents' place that were bought at least 25 years ago that are still fine. Like many things, they're a bit (OK, quite a bit) more expensive to start with, but are much more durable and easy to cook on than the cheap "stuck on" teflon coated ones.

And avoid using metal implements with them, if possible. I use the dishwasher for everything; don't know if that's better or worse than scrubbing these pans, but it seems to be fine.

 

[SeerSGB]

So how do you properly 'season' a new cast iron frying pan? I've never owned a new one before.

Bacon. Fry lots and lots of bacon. Don't "wash," per se ... just pretty much wipe it out with a paper towel until you see nothing but pan. Repeat a few times and you're good.

Another way I was taught-- never tried it-- loaded it with Lard. Not low fat, "healthy" stuff, old fashioned White Lard. Turn your oven on as hot as it it'll get, chuck the pan in their for about 30 minutes or so (some folk say till it's glowing red, other says just till you can smell the metal), turn off the oven, let it cool in the oven, then wipe with a cloth after it's cold.

I also have an older neighbor that swears by building a fire pit, getting it hotter than hell and the the flames jumping high, slather the lard inside and out on the pan and just chuck into the fire.

I love the taste of food out of cast-iron, the texture and taste are more even(?) and with certain cuts of beef the the juices stay in without tasting underdone. It's hard to explain.