A good rule of thumb is to replace them approximately every five years. Look at your pans frequently. When they start to appear warped, discolored or scratched, be sure to stop using them.
Peeling, Flaking, and Chipping
A non stick coating that's peeling, chipped, flaking, or otherwise damaged is a sure sign that your pan should be replaced.
If they are intact and not flaking, they're safe for cooking at low to medium temps without really being a risk. If the coating is chipping off, then I'd retire or repurpose them.
A good rule of thumb is to replace them approximately every five years. Look at your pans frequently. When they start to appear warped, discolored or scratched, be sure to stop using them.
We advise replacing your nonstick pans whenever the coating starts to degrade or is scratched—or about every three to five years.
For a home cook, a decent set of cookware should last between five and ten years, depending on the frequency of cooking. "The best type of material to use in general is stainless steel, with the exception of using non-stick for omelets," explains Scott Clarke, a chef and owner of Blue Monkey Catering.
Non-toxic cookware is any cookware made without the use of nonstick coatings, like PFAS. This means any cookware that is made of stainless steel, cast iron, or carbon steel—essentially any cookware that doesn't have a coating—is the least toxic product available on the market.
If you notice that your baking pans are developing rust, the best decision would be to replace them with new ones. "The risk far outweighs the benefit of trying to recover the baking pan," Le says.
One can expect five to seven years from a pan with a quality coating, according to Fran Groesbeck, managing director of the Cookware and Bakeware Alliance.
If the non-stick (PTFE-coated) cookware is worn out, it should be disposed of in the trash. Non-stick cookware is not recyclable due to the PTFE coating and are not accepted in curbside recycling carts or at the Drop-Off Station or Recovery Yard.
Flaking or peeling: If you see the nonstick surface peeling off or flaking into your food, it's time for a new pan. The coating is breaking down and can end up in your meals. Loss of nonstick performance: If foods, especially eggs, start to stick when they are never used to it, the nonstick finish is wearing thin.
Cast iron seasoning is a layer of carbonized oil.
It may take a little extra care, but a well-seasoned cast iron pan will last for generations.
According to TheKitchn, you can expect about five years out of your non-stick pots and pans; it's time to retire anything with a surface that's pitted or starts to peel (to make sure it lasts that long, they offer some tips for taking care of them).
Damaged Non-stick Pans Should Not Be Used
While modern non-stick pans are quite safe when used properly, be careful not to use these when the coating is damaged. For example, the coating could be damaged due to long time usage, or abrasion or scratching by hard objects during cooking and washing.
Look for signs of warping, rust, or severe scratches. Warping can stop stainless steel pans from sitting flat on the stove and heating evenly. Severe scratches that expose the core layer and may leach metals into food are also a sign that your stainless steel pan is beyond use.
Signs That Reveal It's Time to Get Rid of Old Cookware
With extended use, there may come a time where replacing old pots and pans is the best option. Here are some important old cookware details to look for: Nonstick cookware is scratched or pitted. Pan bottom is warped and doesn't sit flush on the cooktop.
Some types of cookware — like aluminum and ceramic — are more likely to release metals into foods that are cooked in them. This is especially true if food is cooked for a long time, or if older pots are used. Stainless steel, glass, or cast iron cookware are less likely to release metals or chemicals into foods.
In general, you want to replace nonstick pans after five years. But you need to be particularly careful with nonstick cookware produced before 2015, as it may contain PFOA. If your cookware dates back to 2015 and earlier, it's likely time to replace it even if it doesn't contain PFOAs.
While there is no exact timeframe of when you should replace your cookware, most nonstick cookware items will remain good for about five years. This being so, you can do things to ensure that your pots and pans remain in good shape for as long as possible.
Based on this list, it is best to avoid Teflon and other nonstick pans, especially those made with either PTFE or PFOA, as well as aluminum pots and pans.
Well, it depends on how often you use them. If you're someone that lives in the kitchen and cooks with the pans more than three times a week, you are looking at a life expectancy of four to five years. But, if you're not as active as a chef, that extends its shelf life by an additional two years.
You should avoid using any scratched or dented nonstick pan to avoid exposure to potentially toxic chemicals. “It can be very difficult for consumers to understand which pans have 'forever chemical' coatings,” says Pelch.