On Tue, 25 Oct 2016 10:09:31 -0700 (PDT), Cindy Hamilton
> wrote:

> 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.
>
Truth is, I've gotten lazy in my old age and like the ease of cleaning
up when I use foil.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.