Turning a non-stick frying pan into a regular frying pan?
- Dave MP Jan 17, 2007 03:04 AM
In my apartment, we have a pretty cheap (from Target) non-stick frying pan...it was new about 6 months ago, but lately, pieces of the non-stick coating have started to chip off. Needless to say, I don't want little black pieces of non-stick material in my food, so I need to do something about this pan.
I have heard (from a not super reliable source) that I might be able to do something to completely remove the non-stick material from the pan, and convert it into a regular frying pan. Is this true? Has anyone done this? Or do I need to just throw this pan away and buy a new one (which this time won't be non-stick).
For the sake of safety and convenience, maybe you should just invest in a good stainless steel pan and toss the nonstick. You said it was a Target special anyway, so not much lost there. Cuisinart and Calphalon both make a very good stainless pan for not a lot of money.
OMG. Did you seriously read what you asked? You want to 'home" remove a factory/industry metal surfactant? To save what? A cheap fry pan? Buy a new one. If where you live can ding up a pan that bad in 6 months, stick with cheap plain old skillets.
Contact DuPont for the answer to your question
When they respond, perhaps you could post their answer here as many people seem to think that non-stick coatings can "chip" off which would make them unsafe. It would be good to clarify the issue.
Non-stick coatings are factory applied at extremely high heat. The coatings do not alter or emit gases until they exceed 660 degree at which point your pan would likely be severely damaged, could catch fire, and could cause harm to you or others. Throw it away.
Occasionally visit some Marshalls & TJ Maxx stores. Sometimes they have brand name stainless AND anodized non-sticks for less.