Jon Endres, PE wrote:
>
> Right now, we have three different nonstick pans in the house. The
one that
> I thought would be the best, a Calphalon 'Professional' nonstick, has
been
> disappointing. Maybe I shouldn't expect more than three years out of
a pan
> that gets used maybe three times a week, but it's got most of the
Teflon
> coating flaking off, and it's pretty much no longer nonstick.
>
> Any suggestions?

I have always considered the non-stick stuff throw-away.
Get medium cheap at best for non-stick in my opinion.

For eggs, consider using a cast iron pan to fry bacon for
several months. At that point it will be essentially
non-stick as far as eggs are considered, and it will last
forever.