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
Reply To: wmengineer (at) adelphia (dot) net

Jon Endres, PE wrote:
>
> 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.
>
> Any suggestions?

I have always considered the non-stick stuff throw-away.
Get medium cheap at best for non-stick in my opinion.

For eggs, consider using a cast iron pan to fry bacon for
several months. At that point it will be essentially
non-stick as far as eggs are considered, and it will last
forever.

"Jon Endres, PE" t> wrote in
message
>
> 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'.

I still like the Club (good value) but I'm not sure who carries them now. A
few years back I bought a Meyer pan at Kohl's. It is holding up fairly well
for about $20

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.

tenplay wrote:

> 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.

No, the EPA is *not* investigating Teflon as a "cancer-causing and
genetically altering chemical." From cbsnews.com:


"The Environmental Protection Agency issued a draft assessment of the
potential risks of perfluorooctanoic acid and its salts, known as PFOA, or
C-8. The report, based on animal studies, says some evidence exists that
PFOA is carcinogenic in rats, but the cancer hazard for people is less
certain."

"While PFOA is used to make Teflon, it is not present in Teflon itself,
which is applied to cookware, clothing, car parts and flooring."


The investigation is centered around the possible groundwater contamination
of the area surrounding factories which manufacture Teflon. There is nothing
wrong with Teflon itself; the concern is for factory workers and residents
in the factories' neighborhoods who might have been exposed to PFOA.

Amazing the things you learn when you bother to READ the article rather than
just jerk your knee. I suppose you've already thrown your Teflon pans away,
haven't you?

By the way, what makes you think that the cooked-on grease seasoning of cast
iron pans is safe? Hasn't burnt toast been shown to be carcinogenic?

Bob

I have some Ultrex II that I just love. They absolutely do not flake or
anything. They are the only nonstick pans I've used that actually do what
they say. 75 yr warranty too.
I got them on hsn.com
lucy

"Jon Endres, PE" t> wrote in
message ...
> 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
> Reply To: wmengineer (at) adelphia (dot) net
>
>

"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'.

I expect to periodically replace my teflon skillets. Mine
tend to last about 5 years, sometimes more. I actually use
them for quite a while after they get ratty-looking since
even though the teflon is pretty bunged up they are still
fairly non-stick. I currently have a large Farberware
(12-inch, I think - chicken-fryer size) that cost about
$35. I only got it because I used a gift certificate.
I don't usually pay that much for a pan. My other is a
Wearever 10" skillet that I've had for a long time.
I also have a saute pan of some sort that I never really
liked. (I like real skillets with high, straight sides not
those shallow ones with the rounded sides).

Anyway, I recommend buying good quality but inexpensive
pans and just replacing them when they wear out.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

tenplay wrote:
>
> 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.

It's all a bunch of hooey. Every time you turn around something
else is causing cancer. If I worried about all that stuff I'd
never do anything, go anywhere, eat anything, etc. Considering
I could be run over by a bus tomorrow, I'm not giving up my
teflon pans. Sheesh. Oh, and I also put metal in the microwave
and haven't burned down the house yet.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In rec.food.cooking, tenplay > wrote: > Jon Endres, PE
wrote:

> Yesterday's news reported that the EPA is pressing the investigation of
> Teflon by Dupont as a cancer-causing and genetically altering chemical.

Oh My GOd!!! I cook stuff for my KIDS using teflon!

I am going to cut all my pots and pans in half, using my bandsaw, so
after I throw them out nobody can use them.

Thanks for the head's up! Thank God for stainless steel cookware!

safe @ notsorry wrote
> Oh My GOd!!! I cook stuff for my KIDS using teflon!
>
> I am going to cut all my pots and pans in half, using my bandsaw, so
> after I throw them out nobody can use them.
>
> Thanks for the head's up! Thank God for stainless steel cookware!

No no! You don't understand. It's all perfectly fine... until you cut it in
half with a bandsaw.

<when no amount of stainless can save you>