On Feb 23, 8:09*pm, George Shirley > wrote:
> Kris wrote:
> > On Tue, 23 Feb 2010 20:48:29 -0500, Chet > wrote:
>
> >> Well it's that time again about a yr or less and I am after another non
> >> stick prying pan, I had a few different over the yrs, mostly SS with a
> >> non stick coating. been thinking of this new greenware with the ceramic
> >> type coatings. 11" or 12" size is what I am after. any suggestions on a
> >> quality pan.
>
> > I'm going to be very interested in the responses to this. *We have to
> > replace our non-stick pans about once a year, too, and yet I have
> > friends who tell me they've been using the same one for years! *We
> > handle them very carefully, too, so I'm confounded as to what's going
> > on. *
>
> > It recently occurred to me that we have very hard water. *Since I
> > can't think of any other reason, I'm wondering if the minerals in the
> > water are scratching the pan? *Like I said, maybe a little "out there"
> > but there's nothing else I can think of that would be doing it. *
>
> I purchase only TFal nonstick pans and have several of them, mostly
> frying pans of various sizes. I bought my first one nineteen years ago
> and it lasted about twelve years until my son decided to use a metal
> turner in it.
>
> One of the things I learned is they need to be washed well with hot,
> soapy water when purchased and then seasoned. Yeah, seasoned. Not like a
> cast iron skillet in the oven but put the pan on a top burner on low
> heat and put a goodly coating of vegetable oil in it and let it heat up
> for about ten or fifteen minutes. After it cools down you can wipe it
> out and store it. I even put mine through the dishwasher periodically
> and then reseason them.
>
> If you use only silicon, wood, or nylon turners or spoons the pan should
> at least last several years. We also have hard water with a high calcium
> content but the pans stay good for years. In between dishwashing the
> pans I just wash them out with hot soapy water, rinse well, and let air dry.- Hide quoted text -
>
> - Show quoted text -

Your "seasoning" sounds a little goofy to me - I've never seasoned
anything except cast iron, and all my T-Fal non-stick (12-15 years
old) and all my stainless steel (no special non-stick surface) are
effectively non-stick. I can just wipe out the T-Fals with a paper
towel if I want, but usually I just stick them in the dishwasher -
same with the stainless.

We have very hard water where I live, but I have a softener (no, I'm
not going there).

N.