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Why I threw away my pots and pans – and you should

Your old pots and pans may do the job, but they may not cook as well as they should. Some pans can even contaminate your food if they get too old.

Here are some reasons to consider a trip to the Kitchen Shop for a new store.

The spoiled and the waste

So, your old pots and pans have seen better days. Who cares if they have dents and dents, right? Well, if the dent is on the bottom, you may have a problem, whether it's non-stick, stainless steel or carbon steel.

Pans with dents on the floor cook your food unevenly. This is because the part in contact with the heating element becomes hotter than the concave area of ​​the dent.

The bottom of your pot or pan should be flat to allow good contact with the heating element.

The American Energy-Efficient Council has found that boiling water in a warmed-up pan can consume 50 percent more energy than a flat-bottomed pan.

Nonstick can put you in a sticky situation

When the coating comes off, pans are no longer non-stick coated. No one likes to clean clean food from burnt pans so you'll need a replacement.

Cast iron pans are a good alternative. Spiced pans are non-stick coated and you do not have to worry about them peeling or peeling off. If they become sticky, you can easily gently anti-mold again.

Did you know that some non-stick pans can also be dangerous if they get worse? It's true.

The coating on your non-stick pans is called polytetrafluoroethylene, better known as Teflon. However, some versions also contain perfluorooctanoic acid or PFOA. This is a suspected carcinogenic substance that expires years ago from most manufacturers, but not all, according to Scientific American.

To be on the side of caution, discard any non-stick pan as soon as it breaks off to prevent the possible consumption of PFOA. Also, you do not want to eat flakes in your scrambled eggs.

Cracked enamel pots and pans

The same wisdom for nonstick applies to enamel coated pots and pans (like Dutch ovens). If you see chips in the pan, there is a risk that more of the coating will peel off in your food.

The jury is not yet sure if enamel coating could be toxic, but we stay on the safe side. And again, do you really want enamel in your food? Me too.


Even if you think your pans are okay, there are probably some that will work better . For example, pans heat up faster with copper than stainless steel, which makes the food faster.

Especially if your pans were cheap, they are not designed to last forever. Keep in mind that scratches in your non-stick pan or in your sauce pan are a reason to invest in pans that cost a little more but are misused in the kitchen for years.

Editor's Note: This article was published on May 4, 201

7 and has been updated.

Once you have sorted out your pan situation, use this cooking tip to save energy.

Which cutting board deserves a place in your kitchen? The following must be considered .

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