Comments | good_eats: Should worn-out Teflon-coated skillets be tossed?

thewayne in good_eats

Should worn-out Teflon-coated skillets be tossed?

Sep 20, 2010 13:33

I have a cheap skillet, one of these supermarket "collect the stickers" promotions type, that the coating on the bottom has worn off. You can touch the sides and the bottom and feel the difference. About all we use it for are cheese crisps, which is almost a daily thing. Should I toss it and buy a better replacement? (I'm actually kinda looking ( Read more... )

Comments 10

danger0usbeans September 20 2010, 19:39:09 UTC

Yes, toss it. Worn out Teflon=bad stuff.

Who needs an excuse??? charlottesmtms September 20 2010, 19:49:14 UTC

If the teflon weren't enough of a health hazard, the aluminium it was bonded to would be even more so ... upgrade ASAP to either s/s or cast iron!

Re: Who needs an excuse??? derekl1963 September 20 2010, 21:26:06 UTC

Since teflon isn't a health hazard unless overheated, and aluminum is only a health hazard if you forget to use it in your tinfoil hat... Your point would be what?

Re: Who needs an excuse??? charlottesmtms September 20 2010, 21:38:55 UTC

Actually teflon is a hazard once the coating starts getting scratched (and in some cases, even before, depending on the quality of the coating), and aluminum has enough concerns re; it's usage in that aluminum soda and beer cans have a coating on the inside.

Also: http://whatscookingamerica.net/LindaPosch/ToxicCookware.htm

Re: Who needs an excuse??? derekl1963 September 20 2010, 21:58:56 UTC

Well, since the link doesn't adress your first claim ("teflon is a hazard once the coating starts getting scratched")*... And since the aluminum/Alzheimer's link has long been discredited... I don't see what your point is.

*That is, it claims that scratched teflon is dangerous - but never actually explains why. Those not in the habit of reading carefully and thinking logically might however be misled by the unrelated discussion of a suit around the manufacture of Teflon that forms the bulk of the article.

Thread 5

dogofthefuture September 21 2010, 09:51:21 UTC

I dunno about health claims, but I say you should buy a new teflon skillet with a heavier gauge. It'll take a bit longer to heat up (and so you'll have to adjust your cooking on the cheese crisps), but it will give you much more even heating for everything you cook in that pan, not just the cheese crips. And luckily, these days, good teflon pans aren't too expensive. Go to Williams-Sonoma or Sur La Table and find a nice heavy one, note the brand name and if possible the model number, then search on the internet for a cheaper place to buy it.

A completely different choice... tigrrlily September 21 2010, 18:15:29 UTC

I highly recommend a well seasoned cast iron pan for cheese sandwiches. Nothing beats it!

Actually I would consider replacing your Teflon pan with cast iron for most uses. a properly seasoned cast iron skillet is nearly as slick as Teflon and you can beat the heck out of it with metal utensils.

shandrew September 28 2010, 00:13:00 UTC

Even the best of teflon pan surfaces only last a couple years of daily use, so it's usually not worth spending much on them. Very useful, but not long lasting like most pans. If you have a restaurant supply store nearby, you should check out the pans they have.