On Tuesday, October 25, 2016 at 1:00:35 PM UTC-4, sf wrote:
> On Tue, 25 Oct 2016 03:24:36 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > Yeah, I know that. I've got some older pans and some newer ones.
> > The newer ones have never been in the dishwasher, and they're still
> > oxidizing, albeit much more slowly than the ones that have gone
> > in the dishwasher.
> >
> > Why does it matter? They all work the same. Then again, I don't
> > bake (much); they're more likely to be used for roasting vegetables
> > or ferrying ziplocs full of spaghetti sauce down to the basement
> > fridge for freezing.
>
> Mine have never gone into the dishwasher either. No need. I decided
> that I'd protect the new ones when I roasted vegetables by putting
> foil between the veg and the pan. Guess what? They're oxidizing
> anyway.

Oxidation is a chemical reaction that proceeds more readily at
higher temperatures. To truly protect your pans, never use
them and keep them in an inert (e.g., nitrogen) atmosphere.

Or, you could just figure a little wear and tear is part of
the life of any tool, which is what I do.

Cindy Hamilton