The nonstick pans I’ve using are several years old now without any signs of deteriorating nonstick surfaces. Use cookware out of wood or plastic to not scrape off the coating.
I have 1 big nonstick and 1 small nonstick. They never saw high heat, they never saw ANY metal instruments, when stored they are protected by felt so nothing hard touches them, they never seen a steel sponge and they still became regular stick pans 2 years into their lifespan. Before you say “skill issue buying the pan” they were mid level (expensive pans for no cooks) pans from a reputable company. I have been a pro chef as well.
Nonsticks are a wear item even if you treat them like shit on a stick. My oldest stainless is like 40 years old, has a huge dent on the side and works the same as it did on day one. I dug it out of someones fishing shed.
All it takes to become a chef is to accept the back breaking underpaid labour of working in a kitchen and following instructions.
There are no preliminary requirements, only time invested.
The nonstick pans I’ve using are several years old now without any signs of deteriorating nonstick surfaces. Use cookware out of wood or plastic to not scrape off the coating.
I have 1 big nonstick and 1 small nonstick. They never saw high heat, they never saw ANY metal instruments, when stored they are protected by felt so nothing hard touches them, they never seen a steel sponge and they still became regular stick pans 2 years into their lifespan. Before you say “skill issue buying the pan” they were mid level (expensive pans for no cooks) pans from a reputable company. I have been a pro chef as well. Nonsticks are a wear item even if you treat them like shit on a stick. My oldest stainless is like 40 years old, has a huge dent on the side and works the same as it did on day one. I dug it out of someones fishing shed.
I have a kitchen full of nonstick pans. They’ve been in use since my grandma’s mom.
Got them from grandma.
Don’t freak out but cast iron was the OG nonstick, right?
Doubt
All it takes to become a chef is to accept the back breaking underpaid labour of working in a kitchen and following instructions. There are no preliminary requirements, only time invested.