> The general consensus seems to be, if the pan is stainless steel on the
> outside, there is no problem, but if it's the anodized type (either
> charcoal grey or black on the outside) then you'll have a problem.


>
> Most non-stick pans only have a life of about 6 months, if you use them a
> lot, so you'll need a new one eventually.
>

Your experience certainly isn't mine. And if the pan is truly non-
stick, why would a dishwasher tackle "stuck on" food???

Be a fear-monger if you like, but I've never had any deterioration of
the non-stick surface on my non-stainless-steel-outside pans. I don't
abuse them, either. Back in the day when Teflon and the like was new,
that apparently was a problem, but it certainly hasn't been for me.
My favorite pan has that gray type very heavy outside coating, and it
looks like new. The only dishwasher-affected items I've ever had is
glassware - so it doesn't go in the dishwasher, ever.

N.