ALERT Warning: Farberware nonstick coating flaking off cookware.

O

Old Gray Mare

TB Fanatic
DH got us a roasting Farberware roasting pan at WalMart. We cooked a half of a turkey in it and the coating on the bottom flaked off in patches. It was hand washed with a soft sponge.

Some flaked into the pan drippings. It was thin and dark looked like essence from the bottom of the pan. This was from I consider normal use. 350 degrees Fahrenheit long enough to cook the bird with a little water in the bottom of the pan to help keep the meat moist and tender and so the essence wouldn't scorch on the bottom of the pan. The pan was new and showed no visible signs of flaws or damage in the coating.

Didn't find any recalls on it but will not be cooking in it again.
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Dennis Olson

Dennis Olson

Chief Curmudgeon
_______________
Farberware nonstick coating is NOT “FOOD”, which is the prefix you used. You don’t eat it. FOOD is for threads on things you eat. This prefix should be ALERT. You have a propensity for utilizing the wrong prefix in your threads. Please try to address that.

Prefix changed.
 
Milkweed Host

Milkweed Host

Veteran Member
No teflon here.

For cast iron, we have mostly Griswold and one Wagner.

On stainless steel, we have mostly Saladmaster with some Farberware
and Calphalon.

We stay away from any Chinese cast iron cookware because years ago,
we heard that the Chinese made their cast iron cookware from old engine
blocks. Don't know if that's true?

We find that the cast iron cookware cleans up extremely easily.
Heating up the cookware before adding your type of grease is very important,
usually butter but never olive oil, for a nonslip surface.

Also, medium heat should be the highest setting.
 
J

john70

Veteran Member
Milkweed Host said:
No teflon here.

For cast iron, we have mostly Griswold and one Wagner.

On stainless steel, we have mostly Saladmaster with some Farberware
and Calphalon.

We stay away from any Chinese cast iron cookware because years ago,
we heard that the Chinese made their cast iron cookware from old engine
blocks. Don't know if that's true?

We find that the cast iron cookware cleans up extremely easily.
Heating up the cookware before adding your type of grease is very important,
usually butter but never olive oil, for a nonslip surface.

Also, medium heat should be the highest setting.
Click to expand...
WHY
NEVER OLIVE OIL
I LIKE OLIVE OIL
 
Hfcomms

Hfcomms

EN66iq
I got a ninja foodi non-stick skillet several months ago and put my cast iron away….its that good. Cooking eggs with no oil or even melting cheese in it and it slides right off. Endurable too as there are videos of people that bought them when they first came out and a few years later just as good as they day it was purchased.
 
nomifyle

nomifyle

TB Fanatic
I gave in to non stick a few years back, sometimes DH is a bad influence. I have all kinds of cast iron but it just got so heavy for my hands. I dig out the omelet pan from time to time and even though the seasoning is crap I can still cook an omelet in it. I used cast iron for 50 years. I also have glass but don't use it. My standards have seriously taken a nose dive. Plus I've gotten really lousy at keeping the dishes up.

I bought a nice looking baking pan at walmart and after cooking ribs in it the copper coating came off. I no longer use it.
 
Bubble Head

Bubble Head

Has No Life - Lives on TB
Cast iron or glass. Exception is my cowboy wok which we made from an old disk. Welded shut the bottom hole and wire brushed the heck out of it. Season like any other steel or cast iron and you got a very versatile cooking tool. Good indoors or outdoors. Weld a couple of horse shoes on the side for handles and tell the ChiComs to kiss your ass.
 
Dennis Olson

Dennis Olson

Chief Curmudgeon
_______________
Cast iron that was fine when a person was 50, isn't so much when they’re 70. The reason I never went to cast iron is that I don’t have a portable winch in my kitchen.
 
ShadowMan

ShadowMan

Designated Grumpy Old Fart
We got an Our Place Always Pan for last Christmas and LOVE IT!! It's become our number one pan to use. We got rid of all Teflon/non-stick cookware and anything aluminum ages ago. Strickly cast iron, stainless or glass and now our Always Pan. The Always Pan is non-stick, easy clean up (hand wash not dishwasher).
 
Txkstew

Txkstew

Veteran Member
Teflon flakes are supposedly non toxic, however if overheated, the smoke is very toxic. So, don't do that.
 
Dennis Olson

Dennis Olson

Chief Curmudgeon
_______________
Also, I believe “Teflon” was taken out of the marketplace a long time ago. Other compounds are used these days. (But everything’s a “Xerox” - lol)
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
I have a special cast iron skillet just for making omelets. I use olive oil every time with no problems. I don't use high heat, though. All my cookware is cast iron and stainless steel. I have some baking dishes that are glass and 3 Le Creuset enameled cast iron pots in different sizes.
 
Ira

Ira

Si Vis Pacem Parabellum
we have a couple of faberware pans, but ever since we got diamond coated pans, we don't use teflon based pans anymore
 
F

FireDance

TB Fanatic
Hacker said:
What kind of pan? Stainless? Cast iron?

This sounds like a job for coconut oil.
Click to expand...
Lard. Lol.

I agree on the coconut oil because it’s easier to measure for me. Besides, if you need a little more it melts more quickly than lard.

But if I only had lard I would use it. I would probably slide it carefully out to drain on paper towel. However, I honestly believe you could get it right by experimenting with amounts of lard. Really doesn’t take much.

Pan temp is going to be the more difficult thing to work with in my mind. If you use cast iron you have to watch it like a hawk for something like eggs as it heats up and cools down very slowly. Definitely go stainless on something like an omelet.
 
S

summerthyme

Administrator
_______________
Hacker said:
So, someone please tell me how I can cook an omlette without a nonstick pan?
Click to expand...
Buy a Berghoff stainless steel pan! They are incredible! No, it won't slide an omelet out without at least a tiny bit of butter, but even if something burns onto the bottom, it comes off with a bit of soaking. They have a mirror finish, and I wish I'd bought my set 20 years ago!

Summerthyme
 
juco

juco

Veteran Member
Hfcomms said:
I got a ninja foodi non-stick skillet several months ago and put my cast iron away….its that good. Cooking eggs with no oil or even melting cheese in it and it slides right off. Endurable too as there are videos of people that bought them when they first came out and a few years later just as good as they day it was purchased.
Click to expand...

Yes! I received 2 Ninja Foodie pans for Christmas last year. They are ah-mazing! My daughter has a set that’s about 4 or 5 years old and they are like brand new, no flaking or scratches at all.

I still use my cast iron for certain things , but the Ninja Foodies are my go to.
 
Milkweed Host

Milkweed Host

Veteran Member
Hacker said:
So, someone please tell me how I can cook an omlette without a nonstick pan?
Click to expand...

Cast iron or stainless steel, that has a seasoned surface, hot, med heat, then butter
lard or whatever, drop the eggs, should hear the sizzle, then turn the heat down.

If you get it right, it's a non slip surface, or close to it.

Anyway, it works for me.
 
Txkstew

Txkstew

Veteran Member
I try to get whatever skillet I'm going to cook with, ready before anything else. I put my favorite lipid, usually olive oil in the skillet and pre heat it on about 3 on my electric stove. Wish I had gas. When ready to cook, I bump the temp up appropriate to the food type. That way, it only takes a minute to come up to speed, and not smoke up the oil while I watch.

I just bought a new "Teflon" skillet for cooking eggs and bacon. I also bought a new plastic spatula. I clean it and dry after cooking, then hide it in my room. No scratches that way. No one but me uses it. I'm tired of buying new skillets 3 times a year.

I've tried 2 new diamond/granite skillets recently. I'm not impressed. They start sticking after a while.

One oil I tried recently, was clarified butter. It has a real high smoke point, taste like butter, and can be left on counter at room temp for a week or two. I took 6 sticks of butter, and boiled the piss out of them, same as cooking kidneys. Just kidding, boil the water out of the butter and let cool. Drain the clear butter into a container, careful to not let the milk solids get in.

View: https://youtu.be/C8ReU5s4i0k

Rt=10:24
 
BassMan

BassMan

Veteran Member
Teflon creates a poison gas when it gets real hot. Pet birds will die from it. Learned that in chemistry in early 80s.

Wife has "Blue Diamond': some sort of ceramic coating that cleans-up great!
 
Macgyver

Macgyver

Has No Life - Lives on TB
I have several cast iron skillets, enameled dutch ovens all lodge and I'm happy with them.
I got a lodge carbon steel skillet and that thing I can't seem to cook with, everything sticks.

I've gotten rid of (demoted to the basement) most of the coated skillets. Replaced a a lot with kitchen aid Stainless Steel.
There very well and and not to expensive.

I still need to get rid of my mid size coated pots for SS. Maybe I'll ask Santa for them.
 
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