One Good Pan: Do You Have an Uglier Pan Than These?

Our lightning-round spring clean giveaway with Staub runs through 11:59pm tonight, but we've already received several entries. Here are a couple of the sad pans and mournful stories we've received. Do YOU own an uglier pan than these? If so, send it in for a chance to win one of five lovely Staub pans. See the brief entry form and rules here:

Read on for the stories of the pans above...

First up, the stack of stained and spattered pans on the left, from reader rugbysuperman:

Tell us (briefly) why this pan is so terrible and why it needs to be replaced
As you can see, all my pans have been well used and then some. I'm 28 and am still using the pans my parents gave me when I moved into my first apartment 8 years ago!! Everything sticks to the bottom even when I use oil and the black coating comes off when I cook - probably pretty toxic but I'm still alive! Help Me!

What would you like to cook with the new Staub pan?
What would I cook?! Are you kidding? EVERYTHING and all things vegetarian including all my produce and free range eggs coming in from my CSA. Maybe Ill even finally try the $20 Ostrich/Emu eggs from Whole Foods.

OK, now for the second, on the right. Here's the story of that terribly scratched formerly nonstick skillet, from reader ngrotte:

Tell us (briefly) why this pan is so terrible and why it needs to be replaced
I bought this pan for a dollar at a Madison, Wisconsin thrift store six years ago, on a student's income with an English major's prospects. The "nonstick" coating wasn't as scratched as it is now, and sadly, I wasn't then knowledgeable enough to recognize that this pan was already past its usable years. Earlier this year, I made an earnest attempt to replace it with a $12 stainless steel number from Target, but somehow this one hasn't quite been thrown out yet. If I win one of the Staub pans, I promise to respectfully dispose of this old soldier and stop poisoning my girlfriend and my roommate one fleck of generic Teflon at a time.

What would you like to cook with the new Staub pan?
The first order of business would definitely be Mark Bittman's recipe for charred brussels sprouts, finished in the oven and tossed with good balsamic vinegar.

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