Non-stick becoming 'stick'

Hi Andrew,

Enjoyed your report on non-stick pans.  My wife and I have a set of the Tefal brand Jamie Oliver professional series pans (with the red dot in the middle).  Now the red dot has all but disappeared and they have lost their ‘non stickiness’ so I suspect that they are coated with ‘stuff’ (oh yes they have been put in the dishwasher on occasion).

Anyway, before we ‘ditch’ the pans is their any suggested method to try and resurrect these to some level of usefulness.

Best regards and all the very best for xmas and the new year.

Azim

Comments

[Andrew Bluett-Duncan]

Dear Azim

Thank for your kind comments on my report. Your question is a good one and your problem is one that many many people find themselves in.

I’m afraid the quick answer is “no”. There is nothing you can do with pans that have lost their non stick coating. And really that’s the long answer as well. The only thing to do is to buy a new pan and, if you choose to stay with non stick, do as I suggest in the nonstick report and all will be well.

In addition to this its worth making sure the non stick you go for is PFOA free which most good makes are these days(including Le Creuset TNS, SKK, Scanpan being 3 examples) or even consider the newish “GreenPan” company’s ranges which are PFOA & PTFE free(better still) and highly heat resistant. You can read more of my experience of these pans here: http://www.aolcookshop.co.uk/acatalog/GreenPan_Review.html

I started by saying that your question is a good one and if I may I’ll put it on our blog along with my answer as it will help others who find themselves in the same position as you did. As you know now, all this grief and disappointment can be avoided altogether if only someone had told you what not to do!

Azim I hope this is helpful. Ring or email me if you want further clarification.

Best wishes

Andrew

Andrew Bluett-Duncan
Managing Director

[Petra Genco]

Hello Andrew,

Please could you tell me if you know of any frying pans that do not have a non-stick teflon type of coating? I am aware that these non-stick coatings give off some nasty toxins when cooking at high temperatures and I would like to try and purchase something that fries an egg without sticking! Hope you can help.

Many thanks
Petra Genco

[Andrew Bluett-Duncan]

Dear Petra,

Thank you for your enquiry; you’re not alone on looking for a better “greener” way of cooking with no sticking!

Take a look at this new (to us in the UK ) range pots and pans made by a company called GreenPan. I’ve provided a link through to a report I’ve written on them based on our last 8 months experience at home with them.

If you’re convinced by what you see and want to try one out then the second link below will take you to our online shop.

I’ll also place your query on our blog as well because we often get asked this very question and it may help others who are looking for a cleaner greener alternative to conventional nonsticks.

Email me back if you have any further queries.

Best wishes
Andrew Duncan

To report: http://www.aolcookshop.co.uk/acatalog/GreenPan_Review.html
To online shop: http://www.aolcookshop.co.uk/acatalog/Green_Pan.html
To Pan Amnesty: http://www.aolcookshop.co.uk/acatalog/Non-Stick_Pan_Amnesty.html

[Ray]

Hi Andrew,

Your report on frying pans was very useful. I have a few further questions you might be able to answer for me?

Firstly my mum’s last frying pan started to lose its non-stick coating so she threw it away and bought a stainless steel one but now I am considering buying a very good non-stick frying pan. If a frying pan loses its non-stick coating does that mean we have eaten it with our food and is it in any way harmful?

Secondly I have read on the web that professional chefs in restaurants etc do not use non-stick frying pans. Do you know the reasons why they don’t use non stick pans? Which branded/types of frying pans do professional chefs use? Also is it ok to boil food (vegetables etc) in non stick pans.

Thank you for your help,
Ray

[Andrew]

Hi Ray,

Thank you for getting in touch. To answer your first question about non-stick pans being harmful, I’m afraid that is probable you have eaten it, however so far as I know, eating non stick is not harmful.

To say that chefs in restaurants don’t use non-stick frying pans is a bit of a generalization but it is true that most non sticks don’t stand up to the abuse that chefs will give them … remember they don’t usually pay for their pans and many, unlike you haven’t read my report and therefore don’t really know non sticks limitations.

It’s impossible to answer fully which brands professional chefs use, but certainly any of the stainless pans we sell will stand up to professional use.

Yes it’s most certainly ok to boil food in non stick pans … non stick only becomes toxic at over 270 degrees Centigrade, whereas water boils at 100 degrees C (when frying however and certainly if you see blue smoke coming from your frying pan then you can be sure you’ve over done it?)

As a general recommendation I think you should try one of the GreenPan ranges …

http://www.aolcookshop.co.uk/acatalog/Kyoto.html

Kyoto 24cm or 28cm frying pans are very good and very reasonably priced, with the one caveat of noting my comments about fried eggs sticking.

Hope this helps.
Andrew