Just about every year, I sneak a new skillet into my parent’s stash of holiday gifts. That might sound like an interesting repeat gift, but whenever I visit them they insist I cook — and a lot of their cookware is in rough shape. Some skillets were purchased when I was a kid in the ’80s, and it shows: They’re quite literally falling apart, from warped stainless steel pans to cookware with flaky enamel coating.
Perhaps you, too, have debated with a parent or significant other about finally replacing those old skillets. While I’m certainly not writing this article to convince my parents to upgrade their own collection (wink wink), I sought some expert opinions on when it’s time to finally get rid of treasured pans. Here’s what the pros say.
What makes good pans go bad?
If not properly cared for, even expensive commercial-grade skillets won’t last forever, especially those with nonstick or ceramic coatings. Excess wear and tear could include exposure to abrasive chemicals or materials, overheating, or simply rough handling (think dropping a light-weight skillet on the ground).
“Warped bases are a critical replacement indicator because they create uneven heating and reduce cooking efficiency,” says Brad Lampe, principal research toxicologist at the National Sanitation Foundation (NSF). “Visible scratches that penetrate the cooking surface can harbor bacteria and affect food safety. Persistent stains that won’t clean may indicate material breakdown or contamination. Cracks or chips in any part of the cookware surface” are also telltale signs that you should replace your pans.
That said, not all skillets are created equal, and as such not all of them require the same attention. Here’s a breakdown of each type of skillet — and when it’s time to part with it.
When to replace any type of skillet
Stainless steel
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Likely the most common type of skillet in a home or commercial kitchen, stainless steel is durable and stands up well to high heat. These pans can also last for 20 years or longer if cared for properly. Many feature a clad coating, which makes them sturdy and durable while providing a uniquely even cooking surface.
Still, Lampe recommends replacing a stainless steel skillet if it warps, as distortion of the base will impact contact with the heating element and reduce its performance. In multi-ply constructed skillets, if the base starts to separate, you need a new one.
Other signs you’re due for an upgrade include discoloration, which could occur from overheating and indicates damage to the steel structure, according to Lampe, as well as deep pitting or corrosion on the surface.
- Warped base
- Discoloration
- Pitting or corrosion on the surface
Nonstick skillets
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The slippery surface on many nonstick skillets comes from polytetrafluoroethylene (PTFE) like Teflon. When it breaks down, this material may pose health risks, so it’s especially important to carefully maintain these skillets. Materials used in many nonstick skillets are lightweight and should typically be replaced every five years.
“Nonstick skillets need to be replaced when there are visible signs of wear on the coating, including scratches, peeling or flaking, as this indicates the nonstick surface has broken down,” says Ryan Jones, cofounder and executive chef of Free Reign Restaurants, including Honeysuckle Rose and Allora in Charleston, South Carolina.
Deterioration of a nonstick surface “poses potential health risks and indicates complete coating failure,” Lampe says. Other perhaps less obvious reasons to replace nonstick skillets include discoloration or dark spots, a rough (rather than smooth) surface, and food consistently sticking despite minimal use of oil. These are signs the coating material is compromised.
“Once nonstick coatings begin deteriorating, replacement is essential to maintain food safety standards,” Lampe says.
- Scratches, peeling, or flaking on the surface
- Rough surface or discoloration
- Food consistently sticking to surface
Cast-iron skillets
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The true eternal cooking vessel, a cast-iron skillet can last a lifetime — or even multiple generations — if cared for properly. That’s because it’s incredibly durable (like iron, you could say). In most cases involving mild or moderate damage, it can even be restored. If food sticks lightly or even if the skillet has rusted heavily, you can usually fix the problem at home with proper re-seasoning techniques.
Most of the situations requiring complete replacement are very extreme, like actual cracks appearing in the iron itself, or warping so severe it impacts performance. Chips or a damaged handle are also rarely fixable.
- Cracks or chips in the iron
- Damaged handle
- Severe warping that impacts performance
Other materials
You can find a handful of skillets made with other materials or coatings, including ceramic-coated pans and carbon steel pans.
“High-carbon steel pans are similar to cast-iron in terms of performance and care,” Jones says. “When properly maintained, they’re incredibly durable and can last a lifetime. The key is to keep them dry and well-seasoned. The most common issue with these pans is rust, which can be prevented with proper care.”
Follow similar recommendations for replacing ceramic skillets as you would for nonstick. Replace them if the coating is compromised with scratches or chips, or if the surface is rough and no longer nonstick.
How to care for any skillet
All skillets, even the sturdiest cast-iron ones, need a little attention and care. Be sure to store them away from abrasive materials. If you nest them, consider laying paper towels in between each skillet to preserve the surface, especially for nonstick and ceramic-coated skillets.
Bottom line: If you notice the surface is scratched or chipped, the handle is unsafe, or the base is warped, it’s time to get a new skillet. It can be hard to say goodbye to cookware we love, but it’s best to be safe — even if that means sharing this article with a parent who has had the same old set for 30 years.
