On Feb 6, 11:34*pm, Miche > wrote:
> In article
> >,

*BigD43 > wrote:
I have bought several coated fry pans with prices up and down the
scale in price and cannot seem to find one that will last very long.
I am careful as to what I use while cooking with them and always
hand wash but they still flake after a short time of use. *I fry in
them,
mostly eggs and bacon, rinse while hot to prevent sticking. Could it
be that the pan gets too hot or is it the oil or butter that I
sometimes use while cooking? *I don't want to spend a lot of money
and
find the same problem. *Could I be doing something to cause the
problem that I am not aware of?

It'll be one of two problems: *

1. *Pan too hot. *Coated non-stick shouldn't be heated above medium
heat, or else the coating will degrade.
2. *Pan too cheap. *With non-stick you really do get what you pay for.


I have bought a couple of cheap non-stick pans, One from Wal-Mart and
one from
Sams but the last one I bought was from a restaurant supply house and
was in the sixty dollar range.
I am still using that one but it looks a little worn and it is less
than a year old. I cook hambergers in
it on the stove top as I did with the others and it gets relly hot.
I always turn the burner on high and
let it get really hot then I turn it down to the temp I cook at. I
have always done this with black iron
and never had a problem. The reason I rinse while it is still hot is
I saw that on one of the cooking
shows and all I have to do is wipe it with a damp sponge and a little
soap and it is clean. I had no
idea I might be shocking the metal. I had so many replies to my
question, I am more confused now
and my write Martha Stewart for help. Thanks for your reply