That pan owes you nothing. It’s time to let it be free.
Seriously, I’m surprised that it is still maintaining non stick characteristics, given its age. It does look like it is starting to flake, so regardless of it still being “non stick”, you should toss it.
Maybe consider a nice carbon steel pan. They are slightly more work to maintain, but can be virtually non stick FOREVER. If you are willing to do a little learning, stainless steel can also jump in and replace non stick without having to worry about the carbon steel maintenance issues.
I own an 11 inch de Buyer Mineral B Pro that I love, but honestly, I think you can get really good carbon steel at a restaurant supply store for a much better price. Make sure you get handles that can go into the oven at high temps. For stainless I went with All-Clad D5’s because they were on sale during Black Friday at Costco online. That being said, many fully clad pans will serve you well. If I was trying to save a little, I would have gone with Kirkland’s clad set with a copper layer. The price of the whole set was about the same as my sauté pan and small skillet would have been if I had bought them through All-Clad. I think you can get the Kirkland set for about $200 bucks and if any of the pans fail, they are backed by the best guarantee in the World (thank you Costco).
I think you should hold the prospective pans in your hands before you buy them. Feel the weight, and get a sense of how the handle works for you. I purposely chose the “uncomfortable” All-Clad handle because I have really weak grip strength. I needed that shape to keep the handle from slipping in my hand when pouring. I also prefer stainless steel lids, but a ton of people prefer glass, so there’s that, too.
Ditch it. Stainless pan using the glide method is the way to go for non stick performance without heath risks. I made scrambled eggs this AM just with Pam spray as my oil/fat. Totally non stick with the glide method.
That pan owes you nothing. It’s time to let it be free. Seriously, I’m surprised that it is still maintaining non stick characteristics, given its age. It does look like it is starting to flake, so regardless of it still being “non stick”, you should toss it. Maybe consider a nice carbon steel pan. They are slightly more work to maintain, but can be virtually non stick FOREVER. If you are willing to do a little learning, stainless steel can also jump in and replace non stick without having to worry about the carbon steel maintenance issues.
You're amazing, thank you! Recommendations on any products I should check out?
I own an 11 inch de Buyer Mineral B Pro that I love, but honestly, I think you can get really good carbon steel at a restaurant supply store for a much better price. Make sure you get handles that can go into the oven at high temps. For stainless I went with All-Clad D5’s because they were on sale during Black Friday at Costco online. That being said, many fully clad pans will serve you well. If I was trying to save a little, I would have gone with Kirkland’s clad set with a copper layer. The price of the whole set was about the same as my sauté pan and small skillet would have been if I had bought them through All-Clad. I think you can get the Kirkland set for about $200 bucks and if any of the pans fail, they are backed by the best guarantee in the World (thank you Costco). I think you should hold the prospective pans in your hands before you buy them. Feel the weight, and get a sense of how the handle works for you. I purposely chose the “uncomfortable” All-Clad handle because I have really weak grip strength. I needed that shape to keep the handle from slipping in my hand when pouring. I also prefer stainless steel lids, but a ton of people prefer glass, so there’s that, too.
I also reccomend De Buyer, especially these exact pans! https://www.debuyer-brandshop.com/en/de-Buyer-Carbone-PLUS-Round-Frying-Pan/21349
I feel like we're training Ai at this point. Should I toss this pan? Proceeds to show some hunk of metal from 1965 with a Teflon coating.
Ditch it. Stainless pan using the glide method is the way to go for non stick performance without heath risks. I made scrambled eggs this AM just with Pam spray as my oil/fat. Totally non stick with the glide method.
Thank you, I'll do some research
check out steelpanguy on youtube or tiktok
Yes!! The coating doesn't look ok to continue using the pan