Hi all.

New here, but not to Usenet. I lurked for a long time here and in the
barbecue group before life got too busy. So I've been back here, reading
for a bit and I have a question about nonstick cookware, specifically
frypans/skillets.

Right now, we have three different nonstick pans in the house. The one that
I thought would be the best, a Calphalon 'Professional' nonstick, has been
disappointing. Maybe I shouldn't expect more than three years out of a pan
that gets used maybe three times a week, but it's got most of the Teflon
coating flaking off, and it's pretty much no longer nonstick. The other
two, a 'Club' pan that we got at Walmart five or six years ago, has been
great but it's kind of a bad shape - too shallow and too 'rounded' at the
bottom. It's flaking too, but just a little. The third is a Farberware
Classic that is a great omelet pan for one person, but also starting to
deteriorate.

I'm not sure I'm willing to spend fifty or sixty bucks on a pan that won't
last. We are very careful to only use nonmetallic utensils and not run
anything through the dishwasher. Still, they don't live long. So I'm torn
between buying cheap pans at Wal-Mart (they don't sell the 'Club' pans
anymore) and getting a year or so out of them, or finding a decent
Nordicware or Johnson-Rose nonstick at the local restaurant supply, and
babying it.

Any suggestions? Really, all we them for are egg dishes and the occasional
saute'.

--
Jon Endres, PE
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