Nonstick pans blistering after dishwasher?

Tesserex
  • Nonstick pans blistering after dishwasher? Tesserex

    So I have a nice 12 inch nonstick pan, which I always run through the dishwasher, and it's always fine. There's nothing unusual about the pan. But tonight, I needed it for dinner and the dishwasher was just finishing its run (the heated drying cycle ran too.) I took the pan out, dumped out the remaining water, and put it on the stove. About a minute later, I started hearing "shhhkk!" noises, looked over, and saw the nonstick coating blistering along the rim. Since this has never happened before, I only had one hypothesis - that despite the pan appearing dry, the heat and pressure of the dishwasher had gotten tiny water droplets underneath the nonstick coating which caused the blistering when they heated into steam.

    1. Is my hypothesis correct? Is this what caused it?
    2. Is there anything I can do to prevent this, other than waiting a few hours before using the pan?

    edit:

    The pan is a Cuisinart 12" Black Aluminum Non-Stick Skillet. Looking at the reviews of the set, it seems I'm not the only one with this problem.

  • How old is the piece? Is the piece actually rated for the dishwasher?

    I don't know what the latest stuff is rated for, but I've always been under the impression that non-stick coatings are pretty fragile, and that while they are better today than ever before, I just assume that I'm not supposed to dishwasher them.

    Assuming that it is rated for the dishwasher, this seems odd, unless the pan was a bit old, and the coating had degraded somewhat, allowing it to fail in this way.

    I REALLY think you should contact the manufacturer about this - they should have some clue what happened, and should be able to give you hints on prevention.

Related questions and answers
  • A few weeks ago, I had a very strange experience making udon noodles. Almost instantly after adding the dried noodles to boiling water, and giving a slight stir, they began to break apart. After... before, and they were labeled "organic". We assumed they were just bad noodles (they tasted somewhat of soggy cardboard), and threw them out. Last night, I was trying to make udon once again, from... "organic", and they were both in a cabinet for several months. One brand was American, but the other label was mostly in Korean. Also, I think my wife bought both of these packages, whereas I've always

  • stainless steel pan with copper-sandwich bottom and mineral-based nonstick coating; a plain cast iron pan. I have noticed that the buzz seems to stop when I fill the cookware with enough food, and as the dutch oven weighs more than the other items, I think there might be a weight relation. 3-4 years ago I had access to another portable induction unit, and never heard such a buzz. That one...I was fed up with the low quality electric hobs which are installed in my 1 meter wide "kitchen" (I forgot a crepe on the smaller one on the highest setting, and 25 min later it wasn't even browned

  • the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance... minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce... and carried on. The pie came out tasting fine. But after the pies had been topped and cooled, there was a slight layer of oil onto of the set butterscotch, but beneath the meringue. Pouring the oil

  • the significance of each stage and subsequently how long the unfinished broth should be left in that stage. The basic order always seems to be similar: Bones in cold water ("soak") - in about 10-20...Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments... and proportions, and I think I'm already doing the right things in that area (knuckle and leg bones with about 20% marrow, a generous amount of 1:5 flank:oxtail) but I am convinced that my inability

  • , why this failed, but that only leads me to a deeper why which I have been unable to answer myself: Why did this happen with one of iSi's own recipes, found in the very recipe book that is included...I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the following ingredients: 250 g goat cheese.... Perhaps the recipe was actually referring to one of these? I used ordinary (14%) sour cream; perhaps the fat content was too high and the recipe intended for light or even fat-free sour cream? I had

  • When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product. Salting the pasta water. I've learned this trick some time ago and it has been critical to producing the best-tasting pasta. I really want the pasta to be the point of the dish, with the sauce an accompaniment, and the getting salt in the water from the start is the way I get the best flavor in my pasta. In fact, I find that salting the water quite generously works very well as long as I am

  • While I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter. If this happens again to me in the future, what is a good... ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through. What I ended up doing was adding some EVOO to the sauce because I figured it had a similar fat content. The sauce turned out ok enough, but I'm wondering what the difference would have been if I had

  • with a ceramic coating, and today I saw those pans in my kitchen supply store... They are (according to the advert) cast aluminum pans with a ceramic coating on them... they are said to be useful for every kind of stove, from gas over electro, ceran or induction... and they are said to be extremely robust and should cook evenly and so on... But before buying one I wanted to ask you whether you have experience with those kind of pans? Are they really indestructable? Will working in the pan with forks or knives harm the coating? Will dishwasher usage harm the pan? What results do you have with those pans

  • back into line, its alright. I've done this test and although I had the feeling it's still really runny, it passed this test after about 3 min of cooking (Is this too short?) over really low heat not above 85 °C. Then I took the pan from the heat like stated in the recipe and stirred in the gelatin sheets I had previously soaked in cold water. After that, I let it cool completely... to the yolks, whisk it together and then pour it back into the pan to the rest of the hot liquid. I think I've also done this right - I had no scrambled eggs. Now it says to cook it over low heat while

Data information