How do I make nonstick last longer?

[Anonymous No.20328158]

I've tried a lot of pans and despite NEVER using metal utensils and NEVER using scouring pads the nonstick coating always wears out in a year or less. I had a Le Creuset which lasted a little longer and was noticeably slicker than cheaper pans but it wasn't worth multiple times the price because it didn't last multiple times as long.

So what can you do to make nonstick last longer? Chef Jean-Pierre always talks about "this pan is 10 years old, don't worry about using metal utensils I do it all the time" but that's bullshit because the nonstick would be gone in a year and the pan would bowl or dish long before 10 years.

[Anonymous No.20328168]

[Anonymous No.20328235]

>>20328158
>So what can you do to make nonstick last longer?

you stop buying the cheap 30$ pans and buy the 300$ ones.

[Anonymous No.20328248]

Buy a Mueller stone coated pan

[Anonymous No.20328552]

>>20328158
There's basically no hope for you. The absolute best case scenario is that the PTFE coating on a pan will last you two, maybe three years. Even treating it right like you said the coating does wear out. Which is why it's smarter to buy relatively cheap nonstick and plan to replace it every year or two. I have 8 in. and 12 in. OXO nonstick pans that make me so happy, but I also only use them when I absolutely want that teflon. Almost all the rest of the time I'm using my all-clad stainless stuff. May seem obvious, but the less you use a nonstick pan the longer it'll last.

[Anonymous No.20328562]

Not a shill but I heard the non-stick Ninja pan is pretty good

[Anonymous No.20328578]

>>20328158
It sounds like you're overheating them before you add your fat/oil of choice.

[Anonymouse No.20328587]

>>20328248
Tell use more . At that price I want to take your advice . Does the coating work well ? does the bottom warp easily ?

[Anonymous No.20328611]

by not investing in them, because they don't last.

[Anonymous No.20328620]

>>20328587
I've had 2 of them for a few years now. I cooked an egg with no spray to demonstrate it works pretty well. The smaller one I had for probably a year longer, so 3+ years? Ive used it more and got it a bit hot on my old stove, and it's darker, but it's still works well. I really only cook eggs in them, or when I'm making enchilada sauce or other random stuff I don't want sticking. I'm a pretty big fan, I think other manufacturers make this granite coating, but I've never tried them.

[Anonymous No.20328621]

>>20328620
Oh yeah neither one are spinners

[Anonymous No.20328622]

I use restaurant supply store nonstick pans. $15 for a 12" and less for smaller ones. So, cheap as fuck.
They last me years and years of very regular use without developing scratches that cause sticking. The reason why is:
>I do not use metal utensils
>I do not put them in the dishwasher
>I do not use more than a medium flame, except when initially heating a pan with food already in it, and then only to the moment I hear sizzling, meaning the temperature never gets close to the point where Teflon breaks down
>I do not apply heat to them with no food in them
You don't need an expensive nonstick pan for it to last years if you just treat it how the manufacturers tell you to. You DO, however, want to put a little research into the various types/brands of nonstick coatings, as some are shit-tier and some are very durable. A lot of nonstick coatings have stuff like abrasion test data available for them. As an example, the "Eclipse" brand coating is especially resistant to abrasion, meaning it's scratch-resistant.
My cheap restaurant supply pans have "Excalibur" coatings which are inferior to the Eclipse ones and yet even those have lasted me years and years of regular use.
If you just buy some random nonstick pan made in China without doing any research into the specific coating used on it, yes, you may find it ends up scratching and sticking in under a year even if you treat it properly. Ones with proper nonstick coatings will last years and years of regular use when cared for properly, and should not offgas anything toxic when only using a medium flame or less and never applying heat to them when there's no food in them.

[Anonymouse No.20328627]

>>20328621
Thanks

[Anonymouse No.20328632]

>>20328627
Meant to thank the post above .

[Anonymous No.20328634]

>>20328632
Enjoy your cancer I suppose

[Anonymous No.20328700]

don't overheat them. don't try to use them with no oil like a retard.. do al your high heat cooking in almost anything else. preferably do all your cooking in something else unless you feel it is necessary.

[Anonymous No.20329315]

why did they choose polytetrafluoroethylene for cooking when its so weak to heat.

[Anonymous No.20329319]

https://youtu.be/N-eBmPSqd4g

[Anonymous No.20329332]

are any of the meme coatings they put on metal for industrial use like boron nitride or dlc non-stick for cooking?

[Anonymous No.20329358]

>>20328158
Aside from abrasion and overheating, the biggest wear factor is heat cycling (this is especially true for ceramic coatings). If you use the pan often, the coating is just going to break down that much faster. This anon >>20328552 has it right - buy something reasonably priced with the understanding that it's not going to last forever.

[Anonymous No.20329445]

>>20328168
This.

[Anonymous No.20329447]

>>20328158
They don't last forever

[Anonymous No.20330266]

>>20329447
Does anything last forever? It's all ephemeral, isn't it?

[Anonymous No.20330347]

>>20328158
https://www.youtube.com/watch?v=iYoR_p9f31g

it's really not that fucking hard. it takes a few minutes of active work to season it. carbon steel will last forever and is the best daily driver there is because it's non stick and heats up much faster than cast iron

[Anonymous No.20330422]

>>20328158
Pro tip: your food can be too "sharp" for the pan. I only recently learned this. I baby my pan and it still went to shit. One day I noticed the pork I was overcooking for an authentic succulent Chinese meal was scratching my pan up something fierce.
As others mentioned, you're gonna wanna just buy another. Costco sells a 2 pack and occasionally on sale. I still have a brand new one while I continue to use up/consume whatever Teflon is left on my usual one, haha.

Related question, what do you guys do with your old pans? I have 1 that's already unusable for cooking nonstick and another on its way there. I've only ever it's the former for mashing beans.

[Anonymous No.20330438]

>>20330422
>Related question, what do you guys do with your old pans?
I just went through the biannual replace-the-teflon-pans ritual, and I'm not exactly proud to admit that my old pans went into the trash. They were scuffed and scratched to the point where they weren't useful any more and I don't think anything can be done to restore a pan in that condition, so really they're just trash. If anybody has a better idea I'm all ears.

[Anonymous No.20330485]

>>20330422
>>20330438
Just switch to induction if you're worried about the environment.

[Anonymous No.20330497]

>>20328235
I do literally the opposite. I buy the cheapest ones, like $15. When it wears down I just throw it away and buy a new one.

[Anonymous No.20330671]

are you overheating your pans by chance?
I don't treat my non-stick cookware with particular care, but I can still make it last 3-4 years minimum. All my teflon pans are mid priced, not too cheap, but not too expensive either.

[Anonymous No.20330702]

>>20330671
Owning Teflon isn't something to brag about

[Anonymous No.20330707]

>>20328158
I find IKEA do the best ones - they seem to last the longest and they're cheap as fuck so when they do wear out they're easily replacable.
Also learn to season and use cast-iron, cooklet

[Anonymous No.20330905]

>>20330702
I own dozens of pans of different sizes and materials (stainless, carbon steel, cast iron, copper, teflon...). everyone of them has its uses.

[Anonymous No.20331549]

>>20330497
and all your food tastes like shit, completely flavorless because you can't get a good sear on non stick. you have no idea how bad it is because you just don't know better, nigger

[Anonymous No.20331723]

>>20330266
apparently PFAS, just not where you want it to last.

[Anonymous No.20331878]

>>20330422
You sir, are you ready to receive my limp penis?

[Anonymous No.20331882]

>>20331549
Calm down cooklet.

[Anonymous No.20332073]

>>20331549
A nonstick pan is for foods you don't want to stick and don't want to sear retard

[Anonymous No.20332078]

by having it outlast you with regards to life expectancy

[Anonymous No.20332159]

>>20328235
Like I said in OP I tried that with a Le Creuset. It's absolutely not worth 10x the price if it doesn't last 10x longer. Post a pic of your $300 single nonstick pan so I can laugh at you.

[Anonymous No.20332168]

>>20329319
I have one of those. It sucks with oil I have no idea why but it burns meat in contact spots and doesn't just brown, no matter what kind or how much oil I use.

[Anonymous No.20332717]

>>20330266
A stainless steel pot is... I mean the sun is going to go out at some point but until then you're good.

>>20330347
I'm a dumbass, I bought a carbon steel skillet with a handle that only withstands short time/low temperature (you can finish a steak, not roast a whole chuck)

I've been seasoning it on the burner and that does work ok but I wish I could just put it in the fucking oven for a while at polymerizing temperatures

[Anonymous No.20332776]

>>20332717
Seasoning is a meme anyway. I've been using a cast iron skillet almost daily that hasn't been seasoned in years. All seasoning does is protect the pan from rust. Technique and oil is what makes it non stick.

[Anonymous No.20332843]

>>20330422
>One day I noticed the pork I was overcooking for an authentic succulent Chinese meal was scratching my pan up something fierce.
mmm pork scratchings

[Anonymous No.20333406]

>>20328158
My daily beater is my Scanpan CTX with ceramic titanium coating that has so far lasted me 5 years. I use metal utensils occasionally and throw it into the oven a lot when preparing chicken or steak for example and so far it's almost like new. Bit pricey but well worth it in my opinion.

[Anonymous No.20333416]

if you use nonstick pans, you will get cancer and your fertility is compromised.

this isn't controversial, it's established fact. you're a fucking idiot. you know you can't use nonstick pans if you own pet birds, because they'll literally die the first time you heat it up?

[Anonymous No.20333426]

>>20328158
your heat is probably too high. even my cheap ones last several years.

[Anonymous No.20333429]

>>20331549

[Anonymous No.20333438]

>>20330485
induction is pretty cool ngl

[Anonymous No.20334148]

>>20328158

by leaving it on the shelf, nigger, and buying proper equipment

[Anonymous No.20334236]

>>20328158
Wood utensils will eventually scratch them. Use silicone only. And don't ever overheat them. Do it even once and you've permanently damaged the coating. Use an infrared thermometer and never let it go above 400F.

[Anonymous No.20334240]

>>20333416
Small molecule PFAS are not the same thing as PFAS polymers. PTFE is completely inert. Overheating is only a concern if you don't know how to use your cooking equipment properly. See >>20334236

[Anonymous No.20334299]

>>20328158
No metal, no abrasive sponges, but eventually all non-stick coatings wear off.
Heat control is important too, as teflon breaks down at high heat and thus starts to stick and poison you with fumes.

[Anonymous No.20334635]

>>20328158
>I've tried a lot of pans and despite NEVER using metal utensils and NEVER using scouring pads the nonstick coating always wears out in a year or less.
Learn heat control, you are overheating the pans which destroys the nonstick coating.
That said nonstick pans should be considered disposable and you should replace them when you notice the coating deteriorating.
T. Been using a cheap tfall pan for 3-4 years

[Anonymous No.20334683]

>>20328158
you don't. you buy a new one every year and only use it when absolutely necessary.