How to know if that broken, stained or otherwise messed-up object can be saved or if it’s a goner. Second in a series from HGTV Magazine, November 2017.
Dilemma: It’s your go-to pan for cooking your favorite recipes but, the nonstick surface is scratched. Can you still use it or should you send it to the culinary heaven?
“If you can feel the scratches or see metal, a pan’s nonstick quality will be compromised,” according to the Research and Development team at Calphalon. If you still want to cook with a beat-up favorite, it’s not considered a health hazard (though experts say to avoid overheating it). But you’ll have to grease it with oil or butter. To avoid scratching your nonstick pans in the future, it’s generally best to use wooden or heat-resistant silicone utensils instead of metal ones.
Are you a loyal fan of nonstick cookware or does classic stainless steel reign supreme? Tell us about it in the comments below.
Celebrating Thanksgiving this week? Check out these tips from EWG for decoding the label on your turkey and choosing a better bird.
I only use cast iron, so I don’t ever need replace my pots and pans. Care and seasoning takes little time. I hope I never have to give it up….which I would only do if I can’t lift it anymore.
have become a HUGE fan of the “green pan” line!
I am getting tired of my nice coated pans sticking like crazy, so I am now using my SS pans for scrambled eggs. If you heat the SS waterless pan and then cook scrambled eggs on med heat, the pan is way easier to clean than my non stick that I have pampered so carefully! And the coated pans warranty…have you ever read it? Overheat the pan once and the warranty is voided!!!
Vonda, that is good to know! Thanks for sharing!
Add a little water to your SS pan it works great along with a little butter or oil or bacon fat.
Stainless steel all the way. But I do have one non stick pan that is my favorite!
I haven’t purchased any nonstick cookware in a very long time because they scratch very easy and I do toss them out. using the Copper pan’s now as well as stainless steel pans. Amy’s comment reminded me that I do have a new Cast iron pan that I have not used yet because I have not seasoned it yet. I got my first one when I got married 50 years ago and used it a lot, loved it and that is why I bought a new one.
My favorite nonstick pan has lost its nonstick so I have been using my cast iron more recently.
I don’t use either Teflon or stainless. I use ceramic or cast iron.
I love my stainless pans, but I Leo love cast iron and I have one ceramic.
While I do appreciated cooking with non-stick pans, I really need to move forward and use my cast iron and stainless steel more for things that I typically use my non-stick pans for.
I use stainless steel or cast iron. Why I ever thought non-stick was necessary is simply a testament to the power of marketing!
Stainless steel all the way. Non stick is a plastic, isn’t it and it is being heated so not great in my mind? If it is wearing off, where is it going?…into our food I think.
SO many unhealthy compounds in non-stick pans.. I stick with cast iron or ceramic! FAR safer!
I use stainless steel and cast iron with a little bit of coconut oil to keep things from sticking. Stainless steel is nice because you don’t have to worry about different types of utensils scratching the surface, and you aren’t wondering about what went in to making that smooth surface on the non-stick pans.
Stainless steel is the way to go!
I stopped using tephlon and an pans that have coatings. prefer stainless steel 5 ply.
i use stainless and cast iron, i dont like skillets that have a nonstick coating.