In article
>,
BigD43 > wrote:

> On Feb 7, 8:21*pm, "JoeSpareBedroom" > wrote:
> > "BigD43" > wrote in message
> >
> > ...
> > 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
> >
> > ===================
> >
> > I usually don't type in all caps, but this time, I will:
> >
> > YOU ARE NOT SUPPOSED TO USE NON-STICK PANS WITH HIGH HEAT.
> >
> > Of course you didn't have problem with black iron. IT'S A DIFFERENT
> > MATERIAL, YOU FRIGGIN' IDIOT.
> >
> > Find a 7 year old child and have him or her read the instructions for your
> > pan and explain them to you.
>
> Thanks for your reply, especially the YOU FRIGGIN IDIOT part. I have
> read every instruction that came with the cook ware, and all I could
> find on the net as well and none said be aware of high heat. Thanks
> for pointing it out to me as only you could. I shall no longer expose
> my non-stick cook ware to high heat. P.S. the all caps was a nice
> touch, hurt my ears a little but still, a nice touch.

Joe is far from the only poster to have said "don't use your non-stick
pan on a high heat".

Miche

--
Electricians do it in three phases