Gentle Reminder: Nonstick Pans Don't Last Forever

We got some good advice from a magazine food editor long ago: Don't spend a ton of money on a nonstick pan. They don't last forever.

Well, we had a frittata incident last week that made us realize ours is, lamentably, dead to us... We prefer stainless steel cookware, but we like having one good nonstick pan, especially for cooking eggs. Our current one is several years old, and we've noticed scratches and marks on the surface, even though we use wooden spoons and rubber spatulas on it and never put it in the dishwasher.

Eggs started sticking a little too much. And then, when trying to turn out our frittata onto a cutting board a few days ago, the whole thing just stayed put, lodged in the pan.

And we should note that this pan was no cheapie. But we just think nonstick surfaces have a shelf life, and eventually they lose their luster. So we're in the market for a new one, and we're not planning on spending more than $40 or so, since there are plenty of good options in that price range and we know we'll eventually replace it.

We know there are those of you out there who have an entire collection of nonstick cookware. Do you find that they stay slick and shiny? Anyone in our boat?

Related: Good Questions: What Kind of Nonstick Pan Should I Buy?

(Image: Martha Stewart 12-inch Nonstick Fry Pan, $19.99 at Macy's)

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