Do you keep using a non-stick pan even if the non-stick coating is coming off?


#1
  • Yes
  • No

0 voters


#2

I’m going to die, aren’t I?


#3

enjoy flakey burnt bits of pan at dinner


#4

Its cancerogenic isnt it?


#5
  • Yes
  • yes

0 voters


#6

Alright, Marckee.


#7

Everybody dies


#8

Don’t think I’ve ever had a non-stick pan with bits coming off? Like, it’s been scratched, but never flakey or anything.


#9

Thank goodness.


#10

It’s normally fine for years if you don’t use metal on it. Probably fit for the bin after 5 or 6 though


#11

I had a non-stick cake tin that started flaking

I did carry on using it - but using baking parchment to protect my delicious cakes from the black death flakes

I can’t remember if I still have it or not - I’ve not baked a cake in ages

Thanks


#12

I’ve got a wok from Lidl and it started coming off after one use


#13

I never use metal, but no matter how many times I tell Mrs HYG, she continues to.

Maybe if I tell her she’s poisoning us all, she’ll listen.


#14

In my first houseshare I had a quite posh non-stick frying pan that my mum had given me (hoping that this would make me eat properly obviously). I looked after it with religious zeal, but one day the Aussie bloke I was sharing with used it to make some sort of ratatouille thing and must have stirred it constantly with a fork or something, because afterwards the whole pan surface was shreds and flakes. His dinner must have been fucking disgusting, and yeah hopefully he’s got cancer now.


#16

It is an issue. Even decent cookware can be destroyed by a motivated enough Australian.


#18

ask them if it’s meant to do that


#19

Please. Having become sick and tired of the nonstick coating deteriorating in under 12 months, I decided to splash out on a Le Creuset nonstick pan that cost about $200 (over 100 of your english pounds). 12 months later: nonstick coating deteriorating.

And, no, I don’t use metal utensils — wood and plastic only. I do, admittedly, cook over a medium to high heat, and it’s the higher heat that’s doing the damage. But the point is that it’s got nothing to do with cheap v. quality.


#20

That’s probably about £10000 (pounds) today