I'd have ditched that ages ago ... my OH works for a cookware company and tells me that older non-stick pans may well contain PFOA and PTFEs which are really not good for us to eat, and as soon as it begins to deteriorate you should stop using it for cooking .
He brought me home a new frying pan to try out the other day ... it's made of blue steel which has already been seasoned ... the blurb says that it heats up quicker and that's certainly true ... it's not dishwasher safe but that's no problem here, we don't have one ... and anyway, it really only needs wiping out and rinsing under the tap. I'm very impressed.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
We were given two Teflon (or equivalent) pans as a wedding present (35 years ago). We are still using one of them. The other had to go after I left potato merrily cooking in it - and allowed them to overcook. The contents were black, and non-stick coating of the pan stuck rather well to the potatoes.
With the pan in the condition you have, @coccinella I'd keep it. But if someone is kind enough to buy you a new one, don't use it as a bird bath. If you have the storage space, keep it. You are bound to find a use for it sometime in the future.
What a useful thread! I had to buy new frying pans a couple of years ago when we changed to an induction hob. So far, the new ones ( Ikea with a non stick coating) are performing very well. I used to buy the cheap ones, and toss them when they started to stick. I do have two pans sitting in the garage waiting for a tip trip, maybe I should repurpose them in the garden. Can you tell us what brand the blue steel pan is, @Dovefromabove? Sounds interesting.
I bought a set of 3 stainless steel pans with lids from Tesco over 20 years ago - says they are Quality 18/10 S S Cookware and they are about the best, long lasting, easy to clean pans I've ever had. Regular use over that time on both gas and electric. Much the same with my SS Steamer - unknown make but that is roughly the same age and is in regular use. I have a Teflon coated frying pan which I only use for omelettes - I always use a wooden spatula with that one and no deterioration after maybe 10 years use. Anyone have any recommendations for a decent electric kettle which lasts for more than 5 minutes ? I have bought 2 ( 1 a Swan but can't remember the other ) and both lasted a couple of years at the most.
I have had zero Teflon coated pans for the last 15 years...they really are unnecessary. A well seasoned cast iron pan is as good at cooking the odd egg and everything else is either stainless steel or enameled cast iron. The weight is a consideration but absolutely no need for disposable pans with coatings that can't go in the over over 220°C and are useless once scratched.
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He brought me home a new frying pan to try out the other day ... it's made of blue steel which has already been seasoned ... the blurb says that it heats up quicker and that's certainly true ... it's not dishwasher safe but that's no problem here, we don't have one ... and anyway, it really only needs wiping out and rinsing under the tap. I'm very impressed.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
With the pan in the condition you have, @coccinella I'd keep it.
But if someone is kind enough to buy you a new one, don't use it as a bird bath. If you have the storage space, keep it. You are bound to find a use for it sometime in the future.
Luxembourg
Can you tell us what brand the blue steel pan is, @Dovefromabove? Sounds interesting.
https://www.procook.co.uk/ 😊
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I have a Teflon coated frying pan which I only use for omelettes - I always use a wooden spatula with that one and no deterioration after maybe 10 years use.
Anyone have any recommendations for a decent electric kettle which lasts for more than 5 minutes ? I have bought 2 ( 1 a Swan but can't remember the other ) and both lasted a couple of years at the most.