Calphlon non-stick wears off?

[davidclo]

I have a Calphlon non-stick 5 qt saute pan that's my everyday pan. I use it A LOT and I've had it for like 3 years. I've noticed the coating in the middle is a little worn, it's lost the sheen like in other areas and even has started to nap a little bit.

Does anyone know if this is ok if I should stop using it or maybe ask for a replacement from Calphlon?

[coastie]

I can't use non- stick pans because they will kill my bird. If it is that toxic to the bird , how can it be ok for us. I realize its at higher temperatures that this gas is released but I still find that a scarey concept. I do miss the ease of an egg pan though. ( I have a well seasoned pan but that took awhile )

[davidclo]

I talked to a representative at Calphlon and he was very good about saying if I send it back to them, it's very likely they will replace it and send me back a new one.

[xnyorkr]

I think one thing we all do from time-to-time that scratches our pots & pans is to stack them. I know TJ Maxx has fabulous cookware for great deals, but they are all stacked, and sadly, often scratched. I read somewhere (and I now do this) is to line each pan/pot with a paper plate if you have to stack them.

[Candy]

I've not had a porblem with ns flaking off but my Calphalon hard annodized which I have babied for over 16 years is wearing out. The annodization is disappearing and the bottoms of the pots are turning silver. I am slowly replacing them with Cuisinart Chefs Classic Stainless Steel http://www.cooking.com/products/shpro.... Should have stuck with my 30+ year old Revereware from my wedding . Stainless does not wear off.

[paulj]

Technically stainless steel does wear. The iron in the steel does not oxidize because chromium in the steel oxidizes and forms an oxygen impermeable surface layer. This chromium oxide layer does wear, but more chromium diffuses to the surface and the oxide layer is renewed.

For some very high temperature applications (as in jet engines) aluminum oxide works even better than chromium oxide at protecting the rest of metal from heat and oxygen. Different alloys are used in different circumstances, depending on temperature, strength requirements, and presence of corrosive gases and liquids.

Bright aluminium also forms a protective aluminum oxide surface. Anodizing is a process that produces a thicker oxide layer. Hard anodizing produces a version of aluminium oxide that is very hard.

It's only the rare expensive metals like gold that don't react at all with the environment.

paulj

[FAL]

Did you try sending them back to Calphalon. I did they gave me a new pan.

[jfood]

This happens to all NS cookware. I have a separate drawer next to the cooktop in which NS approved utensils (that's approved by jfood) is kept.

If there is a problem, call Calphalon and they will give you permission to return and replace.

[foodseek]

I too had that problem with Calphlon and contacted the manufacture who told me it was a result of my not using correct utensils with the set. That is true since I am very haphazard when I use my pots and pans. I am not good at "babying" my cookware. I had read that once flaking is noticeable probably a good time to get rid of the pot. So, now I am looking for a stainless steel set which is not too heavy.

[280 Ninth]

All non-stick pans will lose their coating over time. I think it'd still be ok to use UNLESS bits of the surface are flaking off into your food.....