Timeline for Normal lifetime of non-stick teflon pans
Current License: CC BY-SA 3.0
10 events
| when toggle format | what | by | license | comment | |
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| Mar 6, 2021 at 9:23 | comment | added | Tetsujin | My Teflon pans have a 10-year guarantee (& the ones without the special 'grippy' handles are also dishwasher-safe.) My last set actually did survive 15 years of dishwasher before i replaced them. You get what you pay for ;) They do get the odd accidental ding & scratch, but they never start to peel even then. | |
| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
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| May 12, 2016 at 18:54 | vote | accept | O. R. Mapper | ||
| May 10, 2016 at 19:40 | answer | added | Cascabel♦ | timeline score: 6 | |
| Apr 21, 2016 at 23:23 | comment | added | Chloe | I got tired of my Teflon wearing out so I got a cast iron skillet. It's been pretty awesome, but the manual cleaning is a bit of a pain. Also consider stainless steel. | |
| Apr 19, 2016 at 22:40 | history | tweeted | twitter.com/StackCooking/status/722555505688866816 | ||
| Jan 4, 2016 at 5:33 | comment | added | Athanasius | As other comments have said, I think the answer will vary significantly depending on the pans. And, as you seem to reference in the question, the answer will depend on how you use the pans -- how hard you cook with them, what kind of utensils you use, how hard you scrub or wash them, how often you do all these things, etc. I've had cheap pans fail noticeably within a year and little use, but the only nonstick pan I own now (a crepe pan, which I mostly use for scrambled eggs these days) I've had for well over a decade with no noticeable degradation in the coating or any sticking whatsoever. | |
| Jan 2, 2016 at 1:28 | comment | added | Catija | This probably depends on the brand and quality of your pans. I don't think there's one answer for all cookware. | |
| Jan 1, 2016 at 23:24 | comment | added | Joe | As I only keep a couple (ie, 2) teflon pans, I can't really give an expert answer ... but I know that in the past I seem to have killed mine from heating them too much. I wouldn't be surprised if pre-heating the pans, or differenent construction between brands were significant. (I seem to recall one company saying that they had a pattern of bumps / ridges in the metal, so there was more surface for the teflon to stick to, and so that metal utensils wouldn't scrape to the bottom ... it might've been Circulon) | |
| Jan 1, 2016 at 22:48 | history | asked | O. R. Mapper | CC BY-SA 3.0 |