Time To Toss: When To Chuck Your Cookware

Knowing when to get rid of your pots and pans can be tricky, but there are some telltale signs that indicate when it's time to say goodbye to your kitchen cookware. Good-quality cookware can last a lifetime when properly cared for, but manufacturers recommend replacing some lightweight non-stick items every five years. Outward signs of wear and tear are usually obvious, and in the case of non-stick pans, surface coatings may vanish or become scratched, which can be a health hazard. Other signs to look out for include warped pan bottoms, loose handles, cracks, and peeling.

Non-stick coating is scratched or pitted

Non-stick coatings are usually made of polytetrafluoroethylene (PTFE), which is marketed under the brand name Teflon. Over time, non-stick pans can get scratched or pitted, and this can cause the coating to flake off into food. A 2022 study found that scratched non-stick pans release thousands to millions of microplastics and nanoplastics.

If your non-stick pan is scratched or pitted, it's important to replace it, especially if it was manufactured before 2015. Older non-stick pans may contain perfluorooctanoic acid (PFOA), a "forever chemical" that takes a long time to break down and has been linked to adverse health conditions. Even if your pan is newer, scratches can cause chemicals to flake into your food.

To protect yourself, it's best to replace any non-stick cookware when the coating is damaged. Look for signs of wear and tear, such as scratches, pitting, or discolouration. You can also check if the food starts to stick to the pan, as this is another indication that the surface is wearing down.

When replacing scratched or pitted non-stick pans, consider opting for alternative materials such as cast iron, stainless steel, carbon steel, or ceramic-coated pans. These options are safer, more durable, and in some cases, just as affordable as non-stick pans.

If you're unsure whether to replace your non-stick pan, it's always better to err on the side of caution. The potential health risks associated with exposure to toxic chemicals in non-stick coatings are serious, and it's not worth risking your well-being.

Pan bottom is warped

A warped pan bottom is a common issue that can be caused by rapid temperature changes, such as placing a hot pan under cold water or heating it up too quickly. This issue can also occur if your burner is too small for the cookware, causing concentrated heat in the centre that neglects the edges. Warped pan bottoms can lead to uneven cooking, which is not ideal. However, there are several methods you can use to fix this issue:

• Pound flat with a hammer: Place a towel on a flat, durable surface, like a concrete floor or workbench. Heat the pan on low for several minutes, then carefully place it upside down on the towel-covered surface. Place another towel on top of the warped area and pound it flat with a hammer.
• Wood block method: This method is similar to the first but is better suited for heavily warped cookware. After heating the pan, place it on a flat surface with a towel underneath. Then, place a wooden block on the warped area and hammer it. The wood helps distribute the force of the blows to the metal.
• Heat and quench: This method involves alternately heating and quickly cooling the pan with water. Wear protective clothing, as the steam can cause burns.
• Use a rubber mallet: Place a towel on a sturdy surface and flip the hot pan upside down on it. Take a rubber mallet and hit the centre of the pan a few times. Test the pan, and if it's not flat enough, flip it and hit it again.

To prevent your pans from warping, it's recommended to invest in high-quality, thick, multi-ply cookware made from materials like copper or cast iron. Additionally, heat your pans gradually and avoid running hot pans under cold water.

Loose handles

Identification

First, identify the type of handle your cookware has. Most handles are either screwed or bolted onto the pan. Locate the screws or bolts that attach the handle to the pan. If the handle is welded onto the pan, you may need to take it to a professional for repair.

Tightening Screwed Handles

If your cookware has a screwed-on handle, grab a screwdriver and insert it into the ridges of the screw. Turn the screwdriver in a clockwise direction to tighten the screw. Repeat this process for any additional screws attaching the handle to the pan.

Tightening Bolted Handles

For bolted handles, use a small adjustable wrench to tighten the bolt by turning it in a clockwise direction. Ensure you hold the pan portion securely while tightening. Again, repeat this for any additional bolts.

When to Replace

If the handle is loose and cannot be tightened with a screwdriver or wrench, it's time to replace the cookware. Loose handles can pose a safety hazard, as they may lead to spills or burns. Additionally, if the handle is oven-safe, but you've been using it in the oven, it may melt and will need to be replaced.

Alternative Solutions

If you're handy, there are some alternative solutions to secure a loose handle. For example, you can drill a hole through the metal weld and the pan, insert a screw, and then place a nut on the end of the screw to tighten and secure the handle. However, this method may void any warranties and should be done with caution.

Prevention

To prevent handles from loosening over time, proper care and maintenance are essential. Always hand-wash your cookware and avoid using a dishwasher. Additionally, use wooden or heatproof plastic utensils when cooking to avoid scratching the surface of the pan.

Cracks or peeling

Non-stick coatings, in particular, have been a subject of concern due to the potential release of toxic fumes when heated to high temperatures. While modern non-stick coatings no longer contain PFOA (perfluorooctanoic acid), a known carcinogen, older cookware may still have this substance. Even without PFOA, ingesting flakes of non-stick coating can upset your stomach. Therefore, it is crucial to replace pots and pans that show signs of cracking or peeling to ensure your food remains safe and free from potential contaminants.

Additionally, cracks or peeling can make cleaning your cookware more challenging. Food particles can become trapped in the cracks, leading to bacterial growth and an increased risk of foodborne illnesses. Proper sanitation is essential in the kitchen to prevent the spread of harmful bacteria and ensure the safety of your food. Therefore, cookware that is difficult to clean thoroughly should be replaced.

When replacing cracked or peeling pots and pans, it is essential to choose high-quality cookware that will last longer and provide a safer cooking experience. Look for brands that offer lifetime warranties and are known for their durability, such as Calphalon or T-fal. Investing in professional-grade cookware may be more expensive upfront but will save you money in the long run and provide peace of mind when it comes to your health and safety.

Proper care and maintenance of your new cookware will also help extend its lifespan. Be sure to follow the manufacturer's instructions for cleaning and storage, and avoid using metal utensils or abrasive cleaning aids that can damage the surface. With the right choices and proper care, you can ensure your new pots and pans last for many years to come.

Rusting

The presence of rust on cookware is unsightly and can affect the taste of your food. More importantly, it may also pose health risks. Rust is not safe to eat, and if ingested, it can potentially contaminate your food with harmful particles. Additionally, the iron leached into food from rusty cast iron pans can ruin the flavor of your meals. Therefore, it is crucial to address rust issues promptly and take preventive measures to avoid recurrence.

Removing Rust with Baking Soda:

• Wet your cookware and sprinkle baking soda on the rusty spots. The moisture will help the baking soda adhere to the surface.
• Let the baking soda sit for about 30 minutes. This allows it to dissolve and lift off the rust effectively.
• For extra cleaning power, you can pour a small amount of white vinegar onto the baking soda, creating a bubbling reaction that aids in rust removal.
• Use a scrubbing sponge or scouring pad to rub the baking soda and rusty spots in circular motions. Apply firm pressure if dealing with stubborn rust. Avoid using steel wool on non-stick or stainless steel cookware to prevent scratches.
• Rinse the cookware with soap and water, then dry it off with a clean towel.

Soaking in Vinegar:

• Fill your sink or a container with equal parts white vinegar and water. White vinegar contains acetic acid, which is highly effective in removing rust.
• Soak your pot or pan in the vinegar solution, ensuring that all rusty spots are submerged.
• Let the cookware soak for at least one hour. For severe rusting, you can extend the soaking time up to five hours.
• Remove the pot or pan from the solution and scrub it with a sponge or steel wool to remove the rust debris.
• Rinse the cookware with water, dry it, and season it with oil to prevent future rusting.

Using Coarse Salt and Acidic Scrub:

• Sprinkle coarse sea salt onto the rusted areas of your pot or pan. Salt has mild abrasive properties that help remove rust.
• Cut a potato or lemon in half and use the exposed surface to scrub the salt and rust. The oxalic acid in potatoes and the citric acid in lemons help dissolve rust.
• Continue scrubbing until the rust lifts away. If the salt turns red or orange due to the rust, discard it and add fresh salt as needed.
• Rinse the pan with soap and water, then dry it thoroughly with a towel.

Steel Wool for Light Rust:

If your cookware has only a light layer of rust, you can simply wet it with warm water and use steel wool to scrub the rusty spots. However, avoid using steel wool on non-stick or stainless steel cookware to prevent scratches.

Preventing Rust on Pots and Pans:

To avoid dealing with rust in the first place, follow these preventive measures:

• Clean your pots and pans after each use. Remove leftover food and oil to prevent buildup, which can lead to rust.
• Dry your pots and pans thoroughly after cleaning. Rust forms when iron or steel is exposed to water, so ensure your cookware is completely dry before storing.
• Season your metal pots and pans with cooking oil. This adds a protective layer that helps repel moisture and inhibits rust formation.
• Store your pots and pans in a dry area, away from moisture sources like sinks or dishwashers.
• If stacking your cookware, place a paper towel or pan protector between each piece to absorb moisture and prevent scratches.

Frequently asked questions