Jon Endres, PE wrote:
> 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'.
>

Yesterday's news reported that the EPA is pressing the investigation of
Teflon by Dupont as a cancer-causing and genetically altering chemical.
For the EPA to investigate anything, it has to be very dangerous. I
have sworn off the cheap non-stick pans and am learning how to use the
old cast iron skillets because they are safer. I would advise you to do
the same.