Can I un-non-stick my pan?

November 12, 2009 1:53 AM

So I've got a Calphalon One non-stick fry pan, and the non-stick coating is starting to disintegrate. What are my options?

I haven't really abused it, generally only used some hot soapy water and a soft sponge for the most part, but two years of reasonably heavy use (I love eggs in the morning) has taken its toll. The coating in the middle of the pan is beginning to flake off and show the metal underneath. I'm not wild about the idea of flakes of coating in my food, so I'm wondering -- what should I do with this pan? If I remove the coating is it just a regular Calphalon One anodized pan underneath (hell, if I can even remove it without ruining the anodized finish)? I'm one of those people that absolutely hates to throw something with a possible use away.

It's a 10" pan, model 1390, if that makes any difference.

posted by Oops to food & drink (11 comments total)

It has a lifetime warranty so you could just send it back for a replacement (according to the link, seems you'd be eligible).
posted by hgws at 2:58 AM on November 12, 2009

Yeah, get a replacement. And, just a gentle reminder - and I'm sure you already do this - use only plastic utensils on the pan. No metal. Ever.
posted by cooker girl at 3:59 AM on November 12, 2009

Yes, use the lifetime warranty to get it replaced. Cooking in a non-stick pan that is flaking off is bad juju.
posted by BitterOldPunk at 5:39 AM on November 12, 2009 [1 favorite]

I had a Calphalon omlet pan that slowly lost its non-stickiness over several years. I contacted Calphalon, and they said return it. They didn't even ask for receipt or proof of purchase. And they sent me a new one right away.
posted by ObscureReferenceMan at 6:20 AM on November 12, 2009

As far as I can tell, buying high-end non-stick pans is usually a mistake. No matter how well you treat them, the surface deteriorates under regular use. They really aren't like regular stainless steel or cast iron pans where a good pan will last the rest of your life, so buying the best you can afford is a good plan.

I usually have a 12" non-stick pan of whatever cheapish brand fits my other needs (weight, solidity of the handle, slope of the sides, etc), and they usually set me back around $30 and last ~5 years. Pans that are cheaper than that are usually really flimsy and not worth the minor savings.

Which is not to say that you shouldn't contact them and see if they will replace it -- that sounds like really good advice; just when you are in the market for another pan, think about going cheaper.
posted by GenjiandProust at 7:32 AM on November 12, 2009 [1 favorite]

I recently did this -- my near-daily use Calphalon sauce pan was starting to delaminate. I sent it back with a letter explaining that I'd like a replacement. They sent me a new one back. It's the same size but the look is different so be prepared for that. However, the new one is also a lifetime warranty and retails for $80.

Non-stick yada, yada, yada -- I love these pans, they cook great and are a dream to clean. I have used them daily for over ten years and this is the only pan that has had this happen. Another one is looking slightly suspicious -- I look forward to getting a free replacement!
posted by amanda at 9:26 AM on November 12, 2009

If you don't have a regular, not-non-stick pan, such as stainless steel, consider getting one of those as well. While I agree that a non stick pan is very helpful for eggs and some things, some things are actually better in a plain stainless steel pan, and you can use the nonstick less often so it will last longer.

Also consider cast iron instead of the nonstick. While I haven't got one (yet) myself, I'm told that with the right care and seasoning they're just as non-stick as the coated ones, but they're tons cheaper, and if the seasoning ever comes off you can fix it yourself with some cooking oil.

I have a Calphalon nonstick - same model or darn close - it started to lose its coating too but only after several years. (It did last much longer than the cheapo ones I'd had before it.) A friend did tell me to send it back and they'd probably replace it - but, well, it does show some signs that I may not have kept the best care of it at all times. (mostly some oil and grease build up on the outside of it that no matter what I tried would not come off.) I didn't want to wait for a "maybe" replacement since I needed something to cook with so I got an All Clad nonstick and a Calphalon stainless steel.
posted by dnash at 9:28 AM on November 12, 2009

Man, I got the same one as a gift and this happened after about 2 years and I just got rid of it instead of trying to get a replacement! Sounds like a really good option.

In case you're not interested in another teflon-coated pan, I would highly recommend Calphalon's pre-seasoned cast iron pans, although it's pretty hard for any company to screw up cast iron since it's so simple. I hate throwing things away and I know I'll never have to throw my cast iron away like I inevitably will with any nonstick-coated item.
posted by ishotjr at 1:02 PM on November 12, 2009

Nonstick pans shed their coating even if you can't see the particles. I use a cast iron and an All Clad stainless steel. I love the All Clad because I can abuse the hell out of it and just scrub it clean with a steel pad. You can put both these in the oven, too, which is not possible with nonstick pots.
posted by computech_apolloniajames at 1:08 PM on November 12, 2009

Here is my pan. It has lasted for years. The coating is exactly the way it was when I bought it. The only trick is that all cleanup is with a soft sponge only, never ever anything like the raspy side of a soft sponge, much less steel wool. Cast iron is nice but nothing is as easy, as reliable, or as quick to clean as my pan. I just default to it now for all pan cooking.

So, just me, if I were you I'd bag your current pan and switch to my All Clad
posted by bearwife at 4:33 PM on November 12, 2009

You guys are fantastic -- I hadn't even considered the warranty. I'll be getting in touch with them on Monday for sure.

I do have stainless and cast iron pans that I use for just about everything else -- that's pretty much all we had in the kitchens I've worked in the past -- but I think the nearly daily use is what really took its toll on the nonstick.

Thanks again!
posted by Oops at 6:50 PM on November 13, 2009