Hi, I was referred to this group by a poster in another group I
frequent.

I'm getting ready to purchase some new cookware. Specifically, 10"
and larger pans.

In the past I've purchased non-stick pans, only to have them become
"stick"! It seems as if the area of the pan most over the direct heat
of my gas burners tends to wear down and food begins sticking, in
spite of my taking care when cleaning and storing the pans.

The last pan this happened to is a Wearever 12" saute pan. And I'm
getting tired of replacing pans every year or so!

Am I just incorrect in thinking pans should last longer?

Any recommendations on brands? I'd love to find some pans that don't
need to be replaced so soon!

Thanks!

Nancy

Nan wrote:
> Hi, I was referred to this group by a poster in another group I
> frequent.
>
> I'm getting ready to purchase some new cookware. Specifically, 10"
> and larger pans.
>
> In the past I've purchased non-stick pans, only to have them become
> "stick"! It seems as if the area of the pan most over the direct heat
> of my gas burners tends to wear down and food begins sticking, in
> spite of my taking care when cleaning and storing the pans.
>
> The last pan this happened to is a Wearever 12" saute pan. And I'm
> getting tired of replacing pans every year or so!

I purchase my pots and pans at restaurant supply houses, and that is what I
suggest you think about doing. There are different grades of nonstick. I
won't go into the things that can prematurely ruin a nonstick pan, (lets
just say the overuse of high heat, a habit of scraping foods in the pan
while cooking regardless of the material the implement is made from,
stacking pans rather than hanging, and cleaning the pan with anything other
than a soft cloth), but it can be done.

I have 6 year-old nonstick pans, which I use on a commercial gas stove, that
are going strong.
--
Dave
www.davebbq.com

On Tue, 13 Feb 2007 13:33:30 -0800, "Dave Bugg" >
wrote:

>I purchase my pots and pans at restaurant supply houses, and that is what I
>suggest you think about doing. There are different grades of nonstick. I
>won't go into the things that can prematurely ruin a nonstick pan, (lets
>just say the overuse of high heat, a habit of scraping foods in the pan
>while cooking regardless of the material the implement is made from,
>stacking pans rather than hanging, and cleaning the pan with anything other
>than a soft cloth), but it can be done.
>
>I have 6 year-old nonstick pans, which I use on a commercial gas stove, that
>are going strong.

I hadn't considered a restaurant supply store. Thanks for the
suggestion, Dave.

Nan

In article >,
says...
> On Tue, 13 Feb 2007 13:33:30 -0800, "Dave Bugg" >
> wrote:
>
> >I purchase my pots and pans at restaurant supply houses, and that is what I
> >suggest you think about doing. There are different grades of nonstick. I
> >won't go into the things that can prematurely ruin a nonstick pan, (lets
> >just say the overuse of high heat, a habit of scraping foods in the pan
> >while cooking regardless of the material the implement is made from,
> >stacking pans rather than hanging, and cleaning the pan with anything other
> >than a soft cloth), but it can be done.
> >
> >I have 6 year-old nonstick pans, which I use on a commercial gas stove, that
> >are going strong.
>
> I hadn't considered a restaurant supply store. Thanks for the
> suggestion, Dave.
>
> Nan
>

Non-stick pans do wear out, that's just the way it is. Expecting a non-
stick pan to last forever is silly. They are very useful for many
things, and proper care can extend their life, but you should expect to
replace them every once in a while.


--
Peter Aitken

On Tue, 13 Feb 2007 19:48:10 -0500, Peter A >
wrote:

>Non-stick pans do wear out, that's just the way it is. Expecting a non-
>stick pan to last forever is silly. They are very useful for many
>things, and proper care can extend their life, but you should expect to
>replace them every once in a while.

I don't have a problem having to replace them every once in a while,
but every 2 years seems a bit soon to me.

Nan

In article >,
says...
> I don't have a problem having to replace them every once in a while,
> but every 2 years seems a bit soon to me.
>
> Nan
>

Depends on the pan and the use. About 2 years is what I get out of the
6" skillet that is used for breakfast almost every morning. Even though
I buy high-end brands, about 2 years is all I get before the non-stick
properties vanish. Then again, I have a Circulon soup pot that is 15
years old and still going strong, but it's used only 3-4 times a month.

--
Peter Aitken