"Nonstick" I'm tuned into the big "A" about to order a new frying pan. While studying the merits of an anodized, stainless, diamond-infused, titanium, ceramic, granite model it hits me. This is the third one in the last 1/2 doz. years, or was it the 4th one.
Analysis is required. What's going on? Surely a frying pan should last longer! I am a power user. I make egg/meat/muffin breakfasts 3 or 4 times a week. But my pan gets premium care; no harsh chemicals or metal products touch "my" pan! However, debris seems to perniciously cling to the nonstick surface.
This is serious; much more than questions about chewing gum, bedposts, and flavor. Clearly the nonstick surface is transitory. Where is it going? Are my guts becoming nonstick? And what about Teflon with PFOA?