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non-stick cook wear flaking off

Buckskin2 May 8, 2011 12:32 PM

our non-stick cook wear is flaking off. Can it be re finished or is there a way to remove the non-stick and use it as stainless steel? Jerry

  1. e
    E_M May 8, 2011 01:29 PM

    no, it's toast.

    1. Chemicalkinetics May 8, 2011 01:58 PM

      Definitely cannot be refurbished. I suppose if you really want to remove the nonstick surface you can by intentionally burning it off, but it produces toxic fume. Finally, most nonstick cookware is aluminum based, not stainless steel based. So even if you are able to remove the nonstick layer, you won't have a stainless steel cookware.

      3 Replies
      1. re: Chemicalkinetics
        Buckskin2 May 8, 2011 02:48 PM

        This is Stainless Heavy Cuisnat (sp) brand, My wife paid a lot. I thought of sand blasting or polishing it. Jerry.

        1. re: Buckskin2
          Chemicalkinetics May 8, 2011 03:03 PM


          Most "stainless steel" cookware are cladded cookware, with aluminum as the core. This is because stainless steel is a poor heat conductor. The stainless steel is merely on the surface. Click on the technical details from this All Clad website:


          You can also read this Cuisinart websites and you will see that all its stainless steel series are aluminum core (aluminum encapsulated


          I am not sure what is underneath the nonstick surface. Is it another stainless steel or just aluminum? I think you will have to email Cuisinart to find out if you are interested. Nothing wrong with an aluminum cooking surface neither.

          1. re: Buckskin2
            CrazyOne May 8, 2011 07:23 PM

            Should have a long warranty if it's Cuisinart. Check with them first. A lot of people seem to give up on pans that would otherwise be replaced by the manufacturer. You will have to mail it and wait, but still.

        2. c oliver May 8, 2011 04:32 PM

          I've had pieces of nonstick cook ware for 20 years with no problem. Cheap stuff also. Do you think you had it at too high heat?

          1. t
            trakman May 8, 2011 05:59 PM

            I don't agree with the poster who says, after you do the research,that aluminum is OK to cook in. Can't use aluminum with any sort of acidic foods, since the taste goes totally awry. If, at bottom, you come up with stainless steel as a base, that's fine to use. Don't know what Al Clad will tell you. I've always viewed non-stick as inevitably going south, so don't invest in high end versions of it. Bed, Bath, and Beyond sells a version of non stick skillets with the Tramontina logo. 10" skillet sells for about $15 with a coupon, and the coupons are normally all over the place. Use it till it flakes, toss it, and buy another. And I would figure that somewhere on the Web, you can find the same version of generic non stick in whatever size or configuration your original All Clad stock was.

            1 Reply
            1. re: trakman
              Chemicalkinetics May 8, 2011 06:44 PM

              I understand some people do not like to cook in aluminum or cast iron because the acidic solution can dissolve these metals. It is a personal preference. Certainly, many commercial cookware are made with straight aluminum.

            2. m
              mikie May 9, 2011 07:09 AM

              Removing the non-stick coating is not likely an easy task, even the sand blasting my not work as well as you think and could mess up the substrate. In theory at least, yes it could be refinished, however in practical terms I doubt you could find a reliable coater that would do a one off PTFE coating at a price point less than a new pot. This is not a DIY project as the coating equipment is very specific and a great deal of heat is involved.

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