That pan was overheated, was washed in a dishwasher, and metal utensils were used. I have nonstick pans that are 20 years old, but then I take care of my stuff.
That pan was used normally. For a $200-$300 pan to peel like this happens. And shame on All-Clad for selling it. I got a set of 3 for my wedding, and they are all in the trash now. I'll stick to $16 egg pans that will last a year then throw them and replace them.
I didn't know All-Clad sold non-stick cookware. I got rid of all my non-stick and will never buy again. We still use a stainless steel pan my mother got as a wedding gift back in the 1950's. Love my stainless steel and carbon steel pans. Thanks, Jed.
I’m a cookware enthusiast and I don’t see why there should be all this hatred towards non stick cookware, when it’s not really proven unhealthy to use as long as you don’t overheat it. I own more than 50+ pans and pots in 2.5 copper, carbon steel, 5-ply, 7-ply and also am the proud owner of 5 non stick pans from Demeyere (Alu Pro line) I’ve now used these non stick pans for 4-5 years and they are still in fine condition. Just use silicone utensils and never high heat and your non stick pans will last for many years. What I save on oil and butter, can buy me a new non stick pan every 5.th years (you have to use much more oil and butter to get stainless steel ply and carbon steel pans to act non stick). Cheers, Claus from Copenhagen Denmark
Hi, I understand the argument however the great majority of people don't follow the correct instructions and destroy their pans. Furthermore, even with correct care 1 life cycle (20 to 30 years) would be the absolute max for any non-stick. Compare this to the alternatives that last for generations.
The production of non stick pans is using toxic chemicals that will last FOREVER- they can’t be degraded or even filtered out in any way. Beside the point that I never had a non stick pan that lived a long healthy life, it’s extremely frustrating to spend extra money for a „good“ pan and then having to dispose of it. I am so sad I didn’t know what I now know 1984, when I started my first household. I‘ve spent so much money during the years buying „great stuff“ that became garbage very few years later. Even my Kuhn Rikon double wall stainless cookware became a hand-me-down because it didn’t work with my induction stove and had to be replaced.
It's not just about money or health. It is a massive waste of resources to get a new pan every few years. Especially considering the environmental impact of the manufacturing process of such pans. Nonstick pans will always be disposable pans.
@@Cook-Culture Don't be so dramatic. With proper respirators and equipment it's easy. I had my 5 ply All Clad non-stick pan sand blasted at a professional shop. They simply turned down the pressure of the machine and used finer sand/grit. And voila, I had a stainless steel pan for a fraction of the cost of a new one
Thank you for posting this! I thought there was something wrong with my 10" stainless d5 non-stick fry pan which I use almost exclusively for omelets. I contacted All-Clad and sent them photos and their response was some tips about pre-heating their pans! They then said their non-stick was non-toxic and I could either "choose" to keep using it or toss it! Really great advice! It turns out they're all like that? Pretty sad for such an otherwise great company to sell such junk. I wonder if it's possible to remove the non-stick surface so it's just a stainless steel pan? I already have an All-Clad stainless steel pan and it works great but is not so great for omelets. Unfortunately you can't or are not supposed to season a stainless steel pan like carbon steel or cast iron...
Maybe some abuse they've pans , I have stainless, cast iron, carbon steel and hard anodized aluminum. Treat them right they last for years. Non stick or hard anodized aluminum probably not as long . Life expectancy is probably 10 years. But your dishwasher, stove , and washer are about that or less . So there's that. Non stick has its place , opinions vary and they are only right for the person touting them .
I diagree. Some non stick pans warp early on while others remain flat on the bottom. The coating on my pans last years so I tend to look at construction quality and materials. From my experience, there are three factors that shorten the longevity of the non stick surface. Number one is overheating the pan, two are metal utensils and three is cleaning with abrasives. I only handwash so I can't speak on the affects of machine washing as much but chloride destroys most metals including some stainless steels.
I love my HA1 nonstick, and I've used it almost everyday for about 6 months. I've never used any utensils other than silicone or wood, and I've never used the rough side of the sponge when I wash it, and I only wash it by hand. Unfortunately, the nonstick is wearing out. I have no idea how, since I've taken such meticulously good care of it this whole time.
Maybe im just a person with OCD but I have 3 Calphalon Stainless steel Nonstick pans 8-10-12in that are in Excellent condition after 15yrs of use. Note that I also have a Full Stainless Steel Set and Visions Cookware Set too. So I use the Nonstick pans just for Item's that don't require High Heat as I've got pans for that type of cooking and I HAND WASH ALL MY DISHES & COOKWARE
I buy All glad non-stick at Home goods for 20 bucks. Don't use any metal utensils in it and we're okay. Put the minute it starts to look like It's bad I throw it out. Most of the time I cook with carbon steel or cast iron or stainless steel.
@@Cook-Culture Yes, I do! I should have been more clear in the comments. I just got a DeBoyer Mineral B and am looking forward to using it! Thank you so much for all your videos. I watched the one on carbon steel seasoning.
I''m doing research because of an All-Clad nonstick pan ... I really like the pan, but after 3 years, the coating is going. I don't mind PTFE (if made responsibly), but I hate having to toss an otherwise excellent pan. I want something to cook my eggs, that will last for years, and be as easy to maintain as possible.
I've been told but can not confirm that the pans are treated before the coating is applied to make it stick better. I am unsure if this is a permanent thing
Did you find any more information on this? I found an old nonstick All-Clad pan at my local thriftstore and I'm wondering if I can sand the nonstick coating off.
Im getting a demeyere proline 24cm next week cant wait to try it out. I have zero nonstick in my kitchen since its literally poison... and it will never last
I bought the new, All-Clad H1 Non Stick 3.5 Qt. Covered Saucepan in August. I USED IT ONCE TO BOIL PASTA STIRRING WITH A WOODEN SPOON. I WASHED IT WITH A SOFT CLOTH. The bottom inside the pan was CHIPPING & PEELING AFTER ONE USE!!🤬 All Clad asked for photos and an email which I sent. They then told me nothing was wrong with my pan. Sur La Table also blew me off telling me it had been over 30 days. My credit card company told me that since it had “arrived in good condition”, they wouldn’t honor a credit either!!!
I’m just frustrated im 30yo, cooked for my whole life, LOVE food and trying diff foods and was NEVER taught any of this proper kitchen pan management 😂🤦🏻. I’m just now learning about avoiding high heat on non stick and how to properly use liedenfrost effect to get a stainless steel to not stick 😅
so right! have purchased Scanpans in the past and induction ready ones so big bucks. They ALL end up the same. My 12 inch fry pan i to store in a fabric bag and treat like its made of glass to extend the life and still it won't last. I even just purchased a Winco 8" omlette pan as it's what most restaurants use as disposable nonstick pan. Well i get it and it even though it says its induction ready, it does not work on any of my burners on our high quality Thermadore induction cooktop. UGH! just want the best induction ready omelet pan for making french omelets..
@Cook-Culture Place it in a specially designed bag? Hey I haven't mt thought it through 100%. Dropping it off with used motor oil could work. I mean it makes sense to not have to toss out a high end pan. Better to end up in a land fill in a blob of goo than in our bodies.
Your leaving out the process you have to take to make your steel pans nonstick. Most people at home aren't going let the food come to room temp before cooking, or pat dry all thier food before cooking, or heat up the pan before adding oil and the food. Most people just wanna turn the heat on add oil and the food and cook it. THATS THE WHOLE REASON NON STICK EXISTS!!!!! Most of my pans are non stick and they have all lasted about 10 years except the stupid copper ones they lost the non stick within a year. Everyone knows non stick doesn't last forever but that's the trade off that most people are ok with.
Worst on-stick I’ve had was the All-Clad. Absolutely destroyed after a few months and I was HUGELY careful with it. Learned pretty fast to buy the cheapest I can find in the grocery store, just fast-season my SS, or simply use my cast iron.
Absolutely! I had purchased a few all-clad nonstick over the years, and realized (after spending way too much money) that I was better off buying the cheapest 'First Street' nonstick at the local Cash&Carry.....12" pan for $23. Lasted just as long, and saved 85%....until I got my two Matfer carbon steel pans. I rarely use the nonstick, and when they are gone, they will not be replaced.
Hey Jed, I received an all clad nonstick D3. I want to remove the teflon coating, I've seen youtube videos that using drano gel and soaking the pan for a week will cause the teflon to peel off easily. Any thoughts on salvaging an otherwise good pan by removing the teflon ?
That's a great question, that I should tackle, but haven't. I've been told but can not confirm that the pans are treated before the coating is applied to make it stick better. I am unsure if this is a permanent thing.
My All-clad non-stick 10 inch and 8 inch pans have definitely not held up. Within a few months of using them on a 5-times-per-week basis they changed color and the non-stick surface started peeling on the lip of the pans. I use some oil when I cook in them and the non-stick properties have held up but I had to recycle the pans. Definitely not worth the money. My All-clad stainless steel pans are awesome however and I expect my great grand children will be using them. I'll be cruising this and other web sites to find out how to make them non-stick. They are easy to clean even if I cannot make them non-stick.
Thanks for the comment. Sorry about your NS pans. You'll find ultimate success with your stainless pans using just the right heat and preheating. I have a few videos on that.
Now they are saying that their "Lifetime" Warranty does not cover "normal wear and tear". They are pretty much admitting that their non-stick cookware is crap.
Hi, yes, I sold Scanpan for years. They are made with PTFE (Teflon) and will last 10 years if you baby them. Unfortunately this is not good enough for most people and they become garbage in just a few years.
Love all-clad but not-stick is junk and potentially harmful. My main skillet is a stainless-steel surface all-clad LTC that I bought in the mid-1990s and the inside looks virtually new; as for cleaning, soaking it on hot water and soap while I eat makes it effortless to clean. And if you pre-heat it using the mercury-ball water test, it functions close to non-stick. Cost me about $150 then but it has lasted 30 years and I expect it to out-last me.
What a crock of shit. That pan has clearly been severely abused. It took ten years cleaning mine in the dishwasher out of pure laziness for it to get worn down like that. Shopping for a new one today and I’ll only be handwashing it. Non-stick should only be your go to pan for items that need it (egg, crepes, MAYBE some delicate fish), and everything else you cook with should be stainless, cast iron, or enameled cast iron.
This is just a weird thought experiment but could one conceivable abrade the nonstick surface back to stainless. Let’s say put aside health risk if say for instance someone used an electrolysis tank to get the pan to pre-coating condition would that pan be the same as the one on your right?
All clad used to have a line of re manufactured nonstick where they’d take worn out pans, drill out the rivets, grind the coating off, recoat and reattach the handles. I never saw them for sale in retail but they did have them at their in person factory sale. I actually regret not buying a couple because they really are very nice pans! I suppose it wasn’t cost effective though wince they no longer do it.
@@Yoda63 yeah I'm not so concerned about recoating I would just wonder if the coating was laid on top of a subpar substrate. Like maybe that isn't a suitable cooking surface. I would be less inclined to use a grinder and have teflon dust floating in the air too lol.
@@roberttaylor9259 Years ago I had a very nice pressure cooker with a flaking nonstick coating that I took to a sandblasting place near me to try to get the coating removed, and they looked at me like I was nuts! It’s got to be possible though, there’s definitely good stainless steel under there somewhere. Although it would be a nightmare to do without removing the rivets.
@@Yoda63 as someone who has worked on metal and wood and 3d fabrication of all sorts those rivets arent that big of a deal. Electrolysis tank would knock that right out. (if you can remove that type of coating through a lye tank.) But theoretically if you could obtain stainless rivets that big it'd be easy enough to remove and replace. That also brings up another point about people saying you can't repair enamel coating on cast iron when in fact there's a place in Mass that repairs and fixes chipped antique bathtubs with new enamel. Probably impractical though for such a small piece.
Eh, I'll always have a non-stick around for the wife. She's not interested in learning how to work with real pans. I'd alwase recommend it to people who aren't interested in culinary arts but still cook at home to stay healthy.
That pan was overheated, was washed in a dishwasher, and metal utensils were used. I have nonstick pans that are 20 years old, but then I take care of my stuff.
Exactly. I only want a nonstick pan to cook eggs and crepes. That’s it. Everything else is in stainless.
I baby my non stick pans and still only get around 3 years of non stick coating working as intended.
That pan was used normally. For a $200-$300 pan to peel like this happens. And shame on All-Clad for selling it. I got a set of 3 for my wedding, and they are all in the trash now. I'll stick to $16 egg pans that will last a year then throw them and replace them.
I didn't know All-Clad sold non-stick cookware. I got rid of all my non-stick and will never buy again. We still use a stainless steel pan my mother got as a wedding gift back in the 1950's. Love my stainless steel and carbon steel pans. Thanks, Jed.
Awesome, Geoff!
Yes and it's all made in the wonderful world of China!
@@M_Ladd shut up
I bought a $120 AllClad nonstick fry pan about 25 years ago, it lasted no longer than a $12 pan from Walmart.
My other AllClad's are like brand new.
Unfortunately, that's a common story
I’m a cookware enthusiast and I don’t see why there should be all this hatred towards non stick cookware, when it’s not really proven unhealthy to use as long as you don’t overheat it.
I own more than 50+ pans and pots in 2.5 copper, carbon steel, 5-ply, 7-ply and also am the proud owner of 5 non stick pans from Demeyere (Alu Pro line)
I’ve now used these non stick pans for 4-5 years and they are still in fine condition. Just use silicone utensils and never high heat and your non stick pans will last for many years. What I save on oil and butter, can buy me a new non stick pan every 5.th years (you have to use much more oil and butter to get stainless steel ply and carbon steel pans to act non stick). Cheers, Claus from Copenhagen Denmark
Hi, I understand the argument however the great majority of people don't follow the correct instructions and destroy their pans. Furthermore, even with correct care 1 life cycle (20 to 30 years) would be the absolute max for any non-stick. Compare this to the alternatives that last for generations.
The production of non stick pans is using toxic chemicals that will last FOREVER- they can’t be degraded or even filtered out in any way. Beside the point that I never had a non stick pan that lived a long healthy life, it’s extremely frustrating to spend extra money for a „good“ pan and then having to dispose of it. I am so sad I didn’t know what I now know 1984, when I started my first household. I‘ve spent so much money during the years buying „great stuff“ that became garbage very few years later. Even my Kuhn Rikon double wall stainless cookware became a hand-me-down because it didn’t work with my induction stove and had to be replaced.
It's not just about money or health. It is a massive waste of resources to get a new pan every few years. Especially considering the environmental impact of the manufacturing process of such pans. Nonstick pans will always be disposable pans.
You should do another video with the "nonstick" one to see if you can polish out the entire coating and convert it into a regular stainless pan.
Sorry, I would not grind a coated pan if you paid me. Chemical dust.
@@Cook-Culture lol I'm not talking about in the kitchen, like having it done in a shop built to handle it.
@@mjg1185 I have thought about it but seems pretty toxic!
@@Cook-Culture - yeah, leave that to professionals that know how to contain and dispose of chemicals and chemical dust.
@@Cook-Culture Don't be so dramatic. With proper respirators and equipment it's easy. I had my 5 ply All Clad non-stick pan sand blasted at a professional shop. They simply turned down the pressure of the machine and used finer sand/grit. And voila, I had a stainless steel pan for a fraction of the cost of a new one
Clad Ceramic nonstick is a game changer and will last many years if used correctly.
Thank you for posting this! I thought there was something wrong with my 10" stainless d5 non-stick fry pan which I use almost exclusively for omelets. I contacted All-Clad and sent them photos and their response was some tips about pre-heating their pans! They then said their non-stick was non-toxic and I could either "choose" to keep using it or toss it! Really great advice! It turns out they're all like that? Pretty sad for such an otherwise great company to sell such junk. I wonder if it's possible to remove the non-stick surface so it's just a stainless steel pan? I already have an All-Clad stainless steel pan and it works great but is not so great for omelets. Unfortunately you can't or are not supposed to season a stainless steel pan like carbon steel or cast iron...
Yes, it is unfortunate! Maybe a small carbon steel pan would work for you?
The French-made seasoned carbon steel pan I bought works great for eggs! Thanks for the tip!
That's knowledge right there
Maybe some abuse they've pans , I have stainless, cast iron, carbon steel and hard anodized aluminum. Treat them right they last for years. Non stick or hard anodized aluminum probably not as long . Life expectancy is probably 10 years. But your dishwasher, stove , and washer are about that or less . So there's that. Non stick has its place , opinions vary and they are only right for the person touting them .
I diagree. Some non stick pans warp early on while others remain flat on the bottom. The coating on my pans last years so I tend to look at construction quality and materials. From my experience, there are three factors that shorten the longevity of the non stick surface. Number one is overheating the pan, two are metal utensils and three is cleaning with abrasives. I only handwash so I can't speak on the affects of machine washing as much but chloride destroys most metals including some stainless steels.
Having a hard time finding a stainless non-stick video. Is 'stainless' not in the title of the one you referenced?
You just have to look for videos like how to cook using stainless steel. Try egg videos aswell, "how to cook an egg in stainless steel"
Here you go: ua-cam.com/video/3K25wQknokM/v-deo.html
@@Cook-Culture Thank you! =)
congratulations on your message and on the music level.
also I have an all-clad stainless steel saute pan that is awesome
Glad I nailed it, Larry. Thanks
I love my HA1 nonstick, and I've used it almost everyday for about 6 months. I've never used any utensils other than silicone or wood, and I've never used the rough side of the sponge when I wash it, and I only wash it by hand. Unfortunately, the nonstick is wearing out. I have no idea how, since I've taken such meticulously good care of it this whole time.
I hear this way too often. I'm sorry this happened. I can only suggest looking carbon steel for a long term solution.
Thank You for the Truth about non stick cookware...especially All Clad
You bet
Maybe im just a person with OCD but I have 3 Calphalon Stainless steel Nonstick pans 8-10-12in that are in Excellent condition after 15yrs of use. Note that I also have a Full Stainless Steel Set and Visions Cookware Set too. So I use the Nonstick pans just for Item's that don't require High Heat as I've got pans for that type of cooking and I HAND WASH ALL MY DISHES & COOKWARE
I buy All glad non-stick at Home goods for 20 bucks. Don't use any metal utensils in it and we're okay. Put the minute it starts to look like It's bad I throw it out.
Most of the time I cook with carbon steel or cast iron or stainless steel.
Hey Nancy, thanks for the comment. When you're done with your non-stick you could find a metal recycler who will break it down correctly.
@@Cook-Culture Yes, I do! I should have been more clear in the comments.
I just got a DeBoyer Mineral B and am looking forward to using it! Thank you so much for all your videos. I watched the one on carbon steel seasoning.
@@nancyoffenhiser4916 Great! Thanks
I''m doing research because of an All-Clad nonstick pan ... I really like the pan, but after 3 years, the coating is going. I don't mind PTFE (if made responsibly), but I hate having to toss an otherwise excellent pan.
I want something to cook my eggs, that will last for years, and be as easy to maintain as possible.
Hi, carbon steel is what I would recommend
I found your video because it occurred to me that it might be possible to remove the coating and expose the stainless d5 pan underneath. Thoughts?
I've been told but can not confirm that the pans are treated before the coating is applied to make it stick better. I am unsure if this is a permanent thing
@@Cook-Culture meaning some kind of treatment dangerous for humans, ruining the integrity of the pan, etc.?
@@Imadeavideos The surface of the pan may be damaged, not sure, you'd need to see.
Did you find any more information on this? I found an old nonstick All-Clad pan at my local thriftstore and I'm wondering if I can sand the nonstick coating off.
It’s true, but the convenience of non stick is worth replacing imo
How? When you know how many used nonstick pans get thrown away in North America year year? Do you not care about the waste?
@@Cook-Culture they should be recyclable. I agree it should not be garbage.
I hate nonstick. They sit on your stove and crush your dreams.
Haha! True!
Im getting a demeyere proline 24cm next week cant wait to try it out. I have zero nonstick in my kitchen since its literally poison... and it will never last
Beauty pan!!
@@Cook-Culture yes sir
I bought the new, All-Clad H1 Non Stick 3.5 Qt. Covered Saucepan in August.
I USED IT ONCE TO BOIL PASTA STIRRING WITH A WOODEN SPOON.
I WASHED IT WITH A SOFT CLOTH.
The bottom inside the pan was CHIPPING & PEELING AFTER ONE USE!!🤬
All Clad asked for photos and an email which I sent. They then told me nothing was wrong with my pan.
Sur La Table also blew me off telling me it had been over 30 days. My credit card company told me that since it had “arrived in good condition”, they wouldn’t honor a credit either!!!
Sorry to hear. That's how it goes. It's all about making money and not delivering the best product to the customer.
I’m just frustrated im 30yo, cooked for my whole life, LOVE food and trying diff foods and was NEVER taught any of this proper kitchen pan management 😂🤦🏻. I’m just now learning about avoiding high heat on non stick and how to properly use liedenfrost effect to get a stainless steel to not stick 😅
I don't use Non-stick pans, I use Cast Iron and stainless steel. They give me excellent results in cooking.
so right! have purchased Scanpans in the past and induction ready ones so big bucks. They ALL end up the same. My 12 inch fry pan i to store in a fabric bag and treat like its made of glass to extend the life and still it won't last. I even just purchased a Winco 8" omlette pan as it's what most restaurants use as disposable nonstick pan. Well i get it and it even though it says its induction ready, it does not work on any of my burners on our high quality Thermadore induction cooktop. UGH! just want the best induction ready omelet pan for making french omelets..
People have a lot of success with pans like this: www.cookculture.com/collections/mineral-b/products/de-buyer-mineral-b-omelette-pan-9-5inch-24cm
The higher end non stick pans should have a feature to completely remove the non stick leaving behind a perfect stainless steel pan.
Good idea, but what do you do with the toxic chemical waste?
@Cook-Culture Place it in a specially designed bag? Hey I haven't mt thought it through 100%. Dropping it off with used motor oil could work. I mean it makes sense to not have to toss out a high end pan. Better to end up in a land fill in a blob of goo than in our bodies.
Your leaving out the process you have to take to make your steel pans nonstick. Most people at home aren't going let the food come to room temp before cooking, or pat dry all thier food before cooking, or heat up the pan before adding oil and the food. Most people just wanna turn the heat on add oil and the food and cook it. THATS THE WHOLE REASON NON STICK EXISTS!!!!! Most of my pans are non stick and they have all lasted about 10 years except the stupid copper ones they lost the non stick within a year. Everyone knows non stick doesn't last forever but that's the trade off that most people are ok with.
You are sadly correct, but there is a growing movement away from coated cookware.
Worst on-stick I’ve had was the All-Clad. Absolutely destroyed after a few months and I was HUGELY careful with it.
Learned pretty fast to buy the cheapest I can find in the grocery store, just fast-season my SS, or simply use my cast iron.
Good on you!
Absolutely! I had purchased a few all-clad nonstick over the years, and realized (after spending way too much money) that I was better off buying the cheapest 'First Street' nonstick at the local Cash&Carry.....12" pan for $23. Lasted just as long, and saved 85%....until I got my two Matfer carbon steel pans. I rarely use the nonstick, and when they are gone, they will not be replaced.
@@erik5024 sounds like a brilliant plan!
Carbon steel is my new non-stick replacement
@@SuperScottie3000 That's a beautiful thing
Hey Jed, I received an all clad nonstick D3. I want to remove the teflon coating, I've seen youtube videos that using drano gel and soaking the pan for a week will cause the teflon to peel off easily. Any thoughts on salvaging an otherwise good pan by removing the teflon ?
That's a great question, that I should tackle, but haven't. I've been told but can not confirm that the pans are treated before the coating is applied to make it stick better. I am unsure if this is a permanent thing.
My All-clad non-stick 10 inch and 8 inch pans have definitely not held up. Within a few months of using them on a 5-times-per-week basis they changed color and the non-stick surface started peeling on the lip of the pans. I use some oil when I cook in them and the non-stick properties have held up but I had to recycle the pans. Definitely not worth the money. My All-clad stainless steel pans are awesome however and I expect my great grand children will be using them. I'll be cruising this and other web sites to find out how to make them non-stick. They are easy to clean even if I cannot make them non-stick.
Thanks for the comment. Sorry about your NS pans. You'll find ultimate success with your stainless pans using just the right heat and preheating. I have a few videos on that.
Now they are saying that their "Lifetime" Warranty does not cover "normal wear and tear". They are pretty much admitting that their non-stick cookware is crap.
Yup
I just bought 2 non-stick pans at IKEA for 12 bucks! I'll try a carbon steel pan, too.
What about SCANPAN?? They arent made the same and are supposed to never scratch or wear out. Have you tried them?
Hi, yes, I sold Scanpan for years. They are made with PTFE (Teflon) and will last 10 years if you baby them. Unfortunately this is not good enough for most people and they become garbage in just a few years.
Great information; thanks!
Glad it was helpful!
Love all-clad but not-stick is junk and potentially harmful. My main skillet is a stainless-steel surface all-clad LTC that I bought in the mid-1990s and the inside looks virtually new; as for cleaning, soaking it on hot water and soap while I eat makes it effortless to clean. And if you pre-heat it using the mercury-ball water test, it functions close to non-stick. Cost me about $150 then but it has lasted 30 years and I expect it to out-last me.
What if you get some sandpaper and remove the nonstick surface?
2 problems. You are removing a toxic chemical into dust and the pans are etched to create a bond.
All-Clad DOES NOT stand by their warranty. This just refused to replace my D3 nonstick that FLAKED OFF. They suck.
What a crock of shit. That pan has clearly been severely abused. It took ten years cleaning mine in the dishwasher out of pure laziness for it to get worn down like that. Shopping for a new one today and I’ll only be handwashing it.
Non-stick should only be your go to pan for items that need it (egg, crepes, MAYBE some delicate fish), and everything else you cook with should be stainless, cast iron, or enameled cast iron.
I know. It's unbelievable what garbage non-stick cookware is. Nothing works better than Stainless Steel, Carbon Steel, or Cast Iron.
So All Clad does not Honor their Warranty like Calphalon does on their products????
Only if it's a manufacturing defect.
This is just a weird thought experiment but could one conceivable abrade the nonstick surface back to stainless. Let’s say put aside health risk if say for instance someone used an electrolysis tank to get the pan to pre-coating condition would that pan be the same as the one on your right?
All clad used to have a line of re manufactured nonstick where they’d take worn out pans, drill out the rivets, grind the coating off, recoat and reattach the handles. I never saw them for sale in retail but they did have them at their in person factory sale. I actually regret not buying a couple because they really are very nice pans! I suppose it wasn’t cost effective though wince they no longer do it.
@@Yoda63 yeah I'm not so concerned about recoating I would just wonder if the coating was laid on top of a subpar substrate. Like maybe that isn't a suitable cooking surface. I would be less inclined to use a grinder and have teflon dust floating in the air too lol.
@@roberttaylor9259 Years ago I had a very nice pressure cooker with a flaking nonstick coating that I took to a sandblasting place near me to try to get the coating removed, and they looked at me like I was nuts! It’s got to be possible though, there’s definitely good stainless steel under there somewhere. Although it would be a nightmare to do without removing the rivets.
@@Yoda63 as someone who has worked on metal and wood and 3d fabrication of all sorts those rivets arent that big of a deal. Electrolysis tank would knock that right out. (if you can remove that type of coating through a lye tank.) But theoretically if you could obtain stainless rivets that big it'd be easy enough to remove and replace. That also brings up another point about people saying you can't repair enamel coating on cast iron when in fact there's a place in Mass that repairs and fixes chipped antique bathtubs with new enamel. Probably impractical though for such a small piece.
It’s dangerous too. It’s just releasing chemicals at that point.
D5 is overkill and heavy, hard to cook with. Go with D3.
What say Gordon, Jamie, and other person?
Its because people dont know how to use pans
Eh, I'll always have a non-stick around for the wife. She's not interested in learning how to work with real pans. I'd alwase recommend it to people who aren't interested in culinary arts but still cook at home to stay healthy.
Fair enough
Non stick is a gimmick and is worthless. heat your pans properly before using them and dont put too cold items on the pan and it will never stick.