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Thread: Pretty Sure I Bought The Wrong Pan

  1. #21
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    Quote Originally Posted by Lady Marva View Post
    5 years? That's all? Dang. Still have the pots from college. And use - sometimes.
    This was a non-stick wok - not cast iron or steel. I've never encountered a daily use coated pan that that didn't give up the ghost after some years. They may be out there but not at my price point.
    "Alexa, slaughter the fatted calf."

  2. #22
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    Quote Originally Posted by Gingersnap View Post
    This was a non-stick wok - not cast iron or steel. I've never encountered a daily use coated pan that that didn't give up the ghost after some years. They may be out there but not at my price point.
    LOLOLOL.................. these pans are aluminum from the early 1950's. OK, one is just kept for it's family antiqueness.

  3. #23
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    I LOVE this pan!! No oil needed, nothing sticks, quick wipe and it's clean. Did I mention I LOVE this pan?
    If it pays, it stays

  4. #24
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    Quote Originally Posted by Frostbit View Post
    I LOVE this pan!! No oil needed, nothing sticks, quick wipe and it's clean. Did I mention I LOVE this pan?
    You bought the pan?

    I love it so far. It's ridiculous. You stare at this pan and it's clean.

    I make a LOT of egg things because eggs are obviously the Perfect Food (for me). I use a swipe of bacon grease (not a little chunk) and it's all good. I browned pork chops with flour (you wouldn't do this) in maybe a teaspoon of fat last week and it all just slid off. I just threw a bunch of greens into it with a tablespoon of broth - all just slid out. I did a thick steak with nothing but salt and pepper. Sizzled like crazy. Slid out like a an 7 year old's confession - nothing there.

    I'm prepared to have this fail at the year point but so far, it's working better than my other wok ever did and I thought that thing worked well.
    "Alexa, slaughter the fatted calf."

  5. #25
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    Yep, it's dead Jim.

    I'm infuriated after all the special care.

    I'm going back to the cheapo Vietnamese woks.
    "Alexa, slaughter the fatted calf."

  6. #26
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    Quote Originally Posted by Gingersnap View Post
    Yep, it's dead Jim.

    I'm infuriated after all the special care.

    I'm going back to the cheapo Vietnamese woks.
    Describe the death. Handle break etc. Ours is still going strong.
    If it pays, it stays

  7. #27
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    Quote Originally Posted by Frostbit View Post
    Describe the death. Handle break etc. Ours is still going strong.
    It's like the heart break of a child who goes wrong.

    We did everything right. The very best gentle soaps - no dishwasher! Never a spray fat. Lovingly hand-washed and dried. No stacking! Only silicon spatulas and slotted turners.

    *weeps*

    A tiny scratch happened. Who can know how? Then, eggs no longer slid out as they did before.

    Well, that's it for me.

    Is it still usable for most things? Absolutely.

    It's dead to me.

    I'm no longer poor.
    "Alexa, slaughter the fatted calf."

  8. #28
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    Quote Originally Posted by Gingersnap View Post
    It's like the heart break of a child who goes wrong.

    We did everything right. The very best gentle soaps - no dishwasher! Never a spray fat. Lovingly hand-washed and dried. No stacking! Only silicon spatulas and slotted turners.

    *weeps*

    A tiny scratch happened. Who can know how? Then, eggs no longer slid out as they did before.

    Well, that's it for me.

    Is it still usable for most things? Absolutely.

    It's dead to me.

    I'm no longer poor.
    Ours has stacking scratches and still sheds all foods like they are evil to the touch. I've never had any pan surface this "stick free". We cook without any oil when we are on an RP cutting template so the non-stick feature is uber important.
    If it pays, it stays

  9. #29
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    I'm just going to buy my same old model from the same Vietnamese grocery store where I got the first one that lasted 10 years. They are ridiculously cheap.

    I am not donating this pan.
    "Alexa, slaughter the fatted calf."

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