It’s entirely possible, I’ve actually never even had one last even that long and just kinda guesstimated how long a pan that had been absolutely baby’d would last.
Sorry for linking R*ddit, but this thread seems to mirror my suspicions, 3-5 years on average, 10 if you treat it insanely well.
I cook everyday and throw them away as soon as there’s any visible sign of wear. Then after the third buy that damaged so soon, stopped buying nonstick.
But also, yes, I was buying cheaper pans. (Edit: tramontania i think?) Those aluminum ones with the nice red silicone handles. Fantastic pans, but degraded far too fast.
Now, I just use my cast iron skillet from a hundred years ago and it’s easier to cook in AND makes better eggs AND I can use my metal spatula.
To clean it, I’ll wipe it out with a paper towel, rinse it with warm water really fast, then every week or few days or if it smells, use a dollop of dawn and some warm water and sponge wash it for like 10 seconds and rinse it out, then one paper towel it clean, add in a tiny bit of canola oil, wipe it around, heat it until it starts to smoke on the stove, then turn it off. That process takes like, maybe 30 seconds, not including heating it until it smokes, which realistically is like only another 30-90 seconds.
The eggs are runny yolks and browned and crispy bottoms. And I’m not eating teflon, which to me is absolutely fantastic!
Folks love to harp on about how “iTs So HaRd To CaRe FoR” but honestly Teflon pans (the more common option) are worse
Cast iron:
Teflon:
I thought Teflon coatings were only good for 5yrs before the shit PFAS start leeching out.
It’s entirely possible, I’ve actually never even had one last even that long and just kinda guesstimated how long a pan that had been absolutely baby’d would last.
Sorry for linking R*ddit, but this thread seems to mirror my suspicions, 3-5 years on average, 10 if you treat it insanely well.
The fuck? Nonstick lasts like one year, MAYBE two. It’s not worth it.
Also cast iron also cooks different. Not better, different.
You’re buying trash pans if they only last a year.
I cook everyday and throw them away as soon as there’s any visible sign of wear. Then after the third buy that damaged so soon, stopped buying nonstick.
But also, yes, I was buying cheaper pans. (Edit: tramontania i think?) Those aluminum ones with the nice red silicone handles. Fantastic pans, but degraded far too fast.
Now, I just use my cast iron skillet from a hundred years ago and it’s easier to cook in AND makes better eggs AND I can use my metal spatula.
To clean it, I’ll wipe it out with a paper towel, rinse it with warm water really fast, then every week or few days or if it smells, use a dollop of dawn and some warm water and sponge wash it for like 10 seconds and rinse it out, then one paper towel it clean, add in a tiny bit of canola oil, wipe it around, heat it until it starts to smoke on the stove, then turn it off. That process takes like, maybe 30 seconds, not including heating it until it smokes, which realistically is like only another 30-90 seconds.
The eggs are runny yolks and browned and crispy bottoms. And I’m not eating teflon, which to me is absolutely fantastic!
Well there’s your problem