to never EVER want a frigging so-called 'non-stick' pan ever again?!

[PacificDogwod]

Fecking useless things.

They always lose their non-stickiness after a while (yes, yes, I know, 'overheating', but I do live and cook in the RealWorld with 4 kids and a dog and get distracted…), then stuff sticks and they still CANNOT BE SCRUBBED with a wire brillo pad and some elbow grease - feckers!!

My next pan will be nice shiny stainless steel one. And it will get scrubbed to within an inch of its life when required. It will be v satisfying.

I should get out more, shouldn't I?

Thanks for the recommendations. It's a minefield out there, so much conflicting info one never knows what to do!

As far as I understand if it is heated to high temperatures it can give off fumes that are harmful to irds for example, and there is alos the flaking issue or the possible leaching when cooking.

"Teflon Poisoning in Birds

Toxicity Affects All Bird Species

Macaw
Whether you're a first-time avian owner or an experienced one, did you know that the nonstick pans in your kitchen are your bird's worst enemy?

Commonly referred to as Teflon poisoning, polytetrafluoroethlyene (PTFE) intoxication is a silent, deadly killer of all species of birds."

www.petinsurance.com/healthzone/pet-articles/pet-health-toxins/Teflon-Poisoning-in-Birds.aspx

Stainless steel all the way!! I bought a set 18 years ago and they are still going strong even after catering to a family of 6 full time. I love them, they are easy to clean and if they do get food stuck on them I can take a scourer to them and they come up like new

I have these ones and am nothing but impressed with them.

www.tefal.co.uk/ingenio

i agree OP i was just cleaning out so called non stick roasting pans brand new, after using them today look like ive had them several years. Soaked it stuff still doesn't fully come off.

I think its a marketing ploy after 6 months ppl throw their non stick pan away get a new one. Before people would use stainless steel, ceramic, aluminium cast iron no problem have it for life. I only have non stick roasting pans and a tiny breakfast pan for me, theyre getting ditched, for stainless steel or carbon, so i can scrub as i wish and get it nice and clean, and have it for longer.

i blame my husband i was always against non stick ,he wanted it lol

Maisymoo get down to a Chinese supermarket dirt cheap compared to department stores and same product. I got a large carbon wok (pretty sure its carbon, not shiny like stainless steel), for £10 i chose the flattish one sits better on gas hob, but they have fully rounder ones too. I think the lid was separate on this one but it was only another £5. They do stainless steel ones too, i never saw non stick ones there . i know in Debenhams, John lewis its stupid money and lots of silly coatings. The carbon one you can use any utensil. I'm sure you know Woks aren't supposed to be washed with soapy water. don't scrub it too hard after using , season it with oil first time, always oil it after its dry just a tad bit more. Soon it will be nice and dark with a natural non stick coating of its own making.

I have a set of fairly cheap M+S stainless steel pots with handles that we bought when we moved in to our first house together some 20 years ago. They are still going strong and I don't see myself replacing them any time soon.
The Tefal frying pans I've had for about 5 years or so (not sure) and I cannot see them still being with me in 15 years.
Just sayin'.

Erm, what? I've had a set of non-stick pans for several years and they're all still perfectly usable with no problems. I've done curries, griddled meat/fish, fried breakfasts and cooked innumerable dinners in them, put them in the dishwasher and they are all still fine.

My favourite pan isn't non-stick, isn't cast iron, isn't caramic, isn't stainless steel. I think it's called either black iron or cast iron. Basically it's just bare steel, and it's brilliant. You can scrub it with steel wool and it shrugs it off. Gets clean, but can't be damaged. And, it seems to heat up at twice the speed of any other of my pans. I love that pan.

I have three non stick pans - two idea frying pans and a circulon wok/sauté pan. I've had them for four years now, they are used very regularly and showing no signs of losing the non stick.
At work we have stainless steel and I just can't get on with them - I cooked scrambled egg the other day and the pan has to be soaked then scrubbed hard, if you use enough butter/oil to stop it sticking they taste really greasy. In my non stick they just slide out and the pan needs a quick wipe out to clean it.

Is it something to do with gas hobs maybe -I use induction at home and I don't have a dishwasher so the pans are washed by hand; at work it's a gas hob and a dishwasher and their non stick pans are definitely looking worse for wear.

That should be ikea, not idea.

Nope, induction hob here, Nanny, and the pans are usually hand washed (although have been in the dishwasher from time to time).

My circulon elite hard anodised ones are non stick and have lasted years so far. They don't have the typical coating though. You can scrub them, but I've never needed to! And I am not kind to pans