After looking at some of the recent questions, I know this is boring, but does anyone have good advice for a non-stick pan that lasts longer than a year?
I have tried expensive and inexpensive pans, most recently Caphalon, but none last me longer than a year. I cook a lot, and use my non-stick at least once a day. I do follow usage instructions (no metal in pan, do not get too hot, etc) but no matter what I do, the surface becomes damaged.
Any recommendations would be appreciated.
Thanks for all the great answers! I have decided to try a cast iron pan. I had been thinking about getting one for a while, but I love an easy new non-stick, and when I go to the store, the cast iron seems so heavy!
I coook a lot and I do not use non-stick pans either.
I use a lot of cast iron and my stainless steell All Clad.
I never have any issues with them.. Most of my cast iron is 25+ yrs old. My All-Clad is about 6 yrs old, still as beautiful now as when I bought it and I do use it a lot.
I am also very picky about the storage of them as well.
As someone who worked in commercial bakeries for years before joining the Army and going to the dark side (medical), I can tell you that non-stick pans are a gimmick.
All pans are nonstick if you prepare them properly. Buy a set of good sheet pans with no coating. When you bake, use Baker's Joy or another release spray with flour in it. For non-grain products, use Pam.
To avoid rust stains, If you use a dishwasher, do not use heat dry. Remove them from the dishwasher and dry them by hand. Also, never soak longer than an hour or so.
ETA: These are the pans I recommend (Wear-Ever). http://www.amazon.com/Sheet-Pan-Half-Size-Heavy/dp/B0001M...
LOL! I came back to read more responses and saw that I missed an important point...you're talking about non-stick SKILLETS not sheet pans!
For skillets, I advise the use of properly seasoned cast iron. I also own a set of JC Penney Home Collection stainless steel cookware. The nonstick on them has lasted me nearly ten years.
Your Calphalons haven't lasted you more than a year?! ARE YOU KIDDING ME?!! Did you keep your receipt? If so - call them and get them replaced.
I don't put my pans in the dishwasher - they are hand-washed.
I would check your stove to ensure it is NOT getting too hot - sometimes coils get hotter than we think - that's why it's best to use the smallest coil...
I love my Paula Dean ceramic cookware - it's just hitting a year and still WONDERFUL!!
My Royal Prestige is 16 years old and still has MANY years left to it.
I store my pans in bags - so they do not touch. I turn lids upside down and place the smaller pans on top of them. I don't know how you store your pans but if they are getting destroyed after a year - then I would think you aren't storing them correctly.
I hope you find what you are looking for!!
Have to go with the cast iron and professional stainless steel non coated pans. One you learn how to heat and coat the stainless steel pans you shouldn't have anything sticking to them especially if you do a lot of cooking with acids (tomatoes, vinegar) that can change the inside of pans.
By all means buy a very good set and you should have them last you a life time in the kitchen.
In fact I have several pans that I used to make homemade soap in and they are fine (stainless steel).
Good luck to you in your culinary arts.
The other S.
I use cast iron almost exclusively with the added benefit of the iron leeching into our food. Seasoning it is easy, no need for detergent to clean them, and if you drop them, they don't break. They go straight from stove top to oven with no problem. They are heavy, but this is the ONLY negative I have found. They do develop hot spots, but this has never bothered me, a grill in a commercial kitchen is the same way. Have you ever seen the saute pans in a commercial kitchen? Well used one are warped and bent, the chef gets use to this and adjusts the way he cooks.
I stopped using non-stick after my first set in college that hardly lasted me a year. What a rip-off.
And all of mine are well over 25 years old. Some as old as 60 years old!
Hi B.-
I have to second (or third or fourth?) the use of cast iron. I have several skillets of various sizes...as well as a 'grill' that fits over 2 burners. They last FOREVER (one was my grams) and they never stick!
They are heavy...but I consider 'them' part of my workout!
lol
Best luck!
michele/cat
I gave up non stick a long time ago. Finding little black bits in my food really grossed me out. I invested in a nice set of stainless steel pans. Spray a little pam and very little sticks. Anything that does stick is ridiculously easy to clean. Cast iron may also be a good alternative. If you keep it well seasoned, it's terrific. Keeping it seasoned it a lot easier than it sounds.
Have you heard of princess house? They have great pans! Non stick and last a life time ( also warranted a life time). Not sure where you live but if your in california and are interested in trying them out pm me.
My friend has Regalware nonstick pans. She swears they are the best money can buy. They are pricey and they are made in the USA. You can google their website and check them out.
For Christmas I got myself the Kenmore non-adonized cookware set. I haven't had them for a year, so I cannot say at this time how they will hold up. So far, I like them. They are suppose to be dishwasher safe, but after dishwashing my last Emerilware set and ruining them, I handwash.
I had to laugh; I envy those women who can make theirs last! I can't keep one alive for long at ALL. I go through non stick pans the way I go through home phones... OFTEN.
I have been having this same issue, and I finally got so fed up I switched to cast iron. I can't believe it took me this long to switch! They work so much better than any non-stick pan I've ever had, will last forever, and I don't have to worry about eating the non-stick coating with my food. They're heavy to handle, and you have to treat them properly so they stay "seasoned", but it's the only way to go!
Too many poisonous toxins! Get cast iron and keep them well seasoned so they are smooth. We love ours and food taste 100% better!
I use Ecopan - that non-stick surface has been fantastic, no marks in it at all. Good luck on your search!
I am with Heather, I don't use non-stick for that exact reason and have changed to cast iron. I have heard that Pampered Chef's are amazing. I have never tried, but just heard at a party. Good Luck.
PS if you choose to use cast iron I have found out a few tricks for cleaning easy and keeping seasoned:
#1 Don't let sit in water or with water sitting in it. If you do, see #4 :)
#2 To get to the non stick point, you must wait until your pan is fully heated.
#3 After using, to clean, put water in half way up and put on to boil, as soon as it starts to boil, take off and clean with a plastic brush with soap. Pretty much comes right off. If there are some sticking just do it again, and it will be gone! I have never had to do it more than twice even with pots that have sat overnight!
#4 If you ever do let water sit in it (come one we are mom's!) just clean, put some oil on it (I use a pampered chef spritzer) and put on a hot burner for a minute or two.
#5 When storing pans, I don't like to have oil in them, they catch dust, etc., so after I wash the pans, I put them back on the burner from where it came with the boiling water, spray a little oil and let it sit, the water burns off and it soaks up the oil with out the oil residue!
