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.
>
>Cindy Hamilton

I've been watching the posts and figuring I must have the wrong
attitude. I am not in the least concerned with what the pans look
like with use, only that they do the job extremely well