I’ve got a large, rather expensive, teflon pan. The surface hasn’t been removed exactly…it’s just not slippery any more. (Especially noticable when cooking eggs).
I’ve tried simmering vinegar and salt on it, but that didn’t improve things much (and made my eyes water) It looks like burnt on food, but even if it’s absolutely clean, it’ll just get nasty again.
So, any suggestions, or is it time to pitch the pan?
I’m afraid it is to late for resusitation. Time to pitch it, get a new one, and treat it with nothing but TLC!
NEVER let the pan overheat.
Use ONLY TEFLON or approved spatula or other TEFLON cooking tools.
WIPE clean with paper towel, wash with warm water and detergent. Dry.
PROTECT TEFLON surface from abrasion/abrasives at all times
We’re pretty good with our equipment, I suspect it mayhave been the dishwasher detergent that did it, if I had to name a culprit.
Teflon and other coated products should not go in the dishwasher, as you have discovered. The detergent is abrasive and the temperatures can get quite high, both enemies of Teflon and other coatings.
In addition to what spingears said, occasionally treat the surface with a light coat of vegetable oil.
Do not taunt happy fun TEFLON!
There’s no hope of keeping a Teflon surface nice forever. One of the big celebrity TV chefs - forget which one - recommends getting the cheapest Teflon cookware possible so that you can replace it every year or two without feeling guilty.
Sound advice. That’s what I’v been doing. A cheap Teflon frying pan last at least two years.
Me too; I have a small, cheap, teflon omelette pan, used exclusively for eggs, omelettes and pancakes; everything else is stainless steel(for boiling/simmering/stewing) and seasoned cast iron(for frying breaded items, sausages and steaks/chops, or when I intend to deglaze the pan for gravy/sauce)
Probably lame in this company but me too, including two $10 woks. I also keep cheap Wiltshire cook’s knives. I really like the balance and just throw them away when they lose their edge. They come off the bench to relieve the Globals from some heavy work and to provide any wandering assistant with a tool.
It’s probably not worth the bother or expense, but, IIRC, there are companies that will recoat your teflon pan. I think I know this from a long-ago SDMB thread, or maybe even a Cecil column. You may want to check the archives or Google.
This company apparently will recoat pans. That was the first one on a google search, and I know nothing of the process/quality of work.
Looks too expensive to me though. Even my large cephalon pan wouldn’t be worth recoating. I’ll simply replace with a new one once it finally gets too far gone. Though I’ll be going the “cheap” route after this…
-Butler
Agreed. I guess the only problem I have with cheap pans is the weight…it helps spread the heat around…course, I haven’t exactly been looking for cheap pans, but IIRC, they all seem to be thin stamped aluminum.
Aluminium is actually quite a good conductor of heat; personally, I like the lightweight aluminium omelette pans because they respond fast to temperature changes and they are easy to handle for flipping pancakes.
I’m cooking on a gas hob though; not sure how well the cheap ones perform on traditional electric or halogen hobs.
They respond quickly, but don’t spread it around much. I’ve got a gas stove and may be remembering my bachelor past, but I used to have issues with scorching as parts of the pan were hotter than the others.
I think most of the cheaper Teflon-lined pans ARE crafted of aluminium and the Teflon is quite thin, so the overall responsiveness, if you will, shouldn’t be markedly different.
BTW, some consumer groups claim that traces of the Teflon migrate onto the food and that the ingestion of this trace substance may be harmful, over the long term.
I’ve seen some Teflon pans with 10-year warrantees. Through heavy use, I doubt many work as advertised for more than a few months. Not sure if the warrantees are as slippery as the new pans…
I get round this issue by not using teflon coated cookware. I’ve an ex-teflon Ken Hom wok, now wire-scoured to a teflon-free surface, and I’m working on a viable way of decontaminating my breadmaker tin. Teflon fumes are known budgie killer and even DuPont warn to keep domestic birds out of the kitchen, though they play down the teflon fume aspect…
I like quality stainless steel pots and pans. No good for woks, as the thermal conductivity of stainless steel isn’t so good, but with a copper baseplate they’re good for most pot and pan applications. And no matter what you do to them, you can always scour them shiny again.
For a wok, you can’t go wrong with high carbon steel. Well you can…you can go wrong if you leave any water in it, it’ll rust up in under half an hour!
I was under the impression that teflon fumes were only an issue if the pan got DANGEROUSLY hot. (Like boil dry on high heat, then left for a bit) That’s a thing that will never happen in our kitchen.