The Things Which Could Be Worse Need Cats To Make Them Better Complaint Thread
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Complaint: Non-stick pans that give up the ghost.
I've got a nice set of those new ceramic type finish non-stick pans. I've bought the whole set piecemeal over a period of time. Most of the pans works very nicely and have retained their slipperiness through the years. HOWEVER, my favorite pan and the one most necessary for many meals doesn't last much more than a year before it has to be replaced at a cost of about $30. It's the medium sized fry pan. ( https://www.amazon.com/GreenPan-Ceramic-Non-Stick-Frypan-Bamboo/dp/B00AIKX72A/ref=sr_1_1_sspa?ie=UTF8&qid=1550511871&sr=8-1-spons&keywords=green+pan&psc=1 ) I particularly like this pan style because it has no plastic in the handle and can be used in the oven when necessary. And believe it or not, the handle does not get too hot to handle when used on the stovetop.
I know that when cooking on these type of non-stick pans it's best to avoid high temperatures. I slowly fry two large whole chicken breast sides in a couple tablespoons of vegetable oil on low-medium heat over a gas burner with the pan covered. I flip it a few times and while cooking I sprinkle a good coat of cayenne pepper on the upper side. It takes a while but the breast comes out marvelously tasty and tender. I slice the breasts into medallions, then refrigerate and use for many meals. Mmmm... yum!
But after several months the center of the pan starts to stick, annoyingly so. I have to be careful to lift and let the oil underneath it again every few minutes.
Also I like to make salmon patties in that pan. I mix two eggs, and a couple tablespoons of flour into the canned salmon and thoroughly mix. Then I spread the entire mix into the pan and squoosh it down with the bottom of a fork so that it evenly and smoothly fills the entire pan to a depth of about a half inch. I use a couple teaspoons of vegetable oil under the mix to keep it from sticking, and cover the pan while cooking. Again using only low-medium heat the salmon cooks enough on one side after about 7 minutes to let me use a plastic spatula to slice the salmon into four quarters and flip each quarter in-situ to complete the cooking of the other side. This gives me four quarters of salmon that I refrigerate and can use for meals or by breaking off a piece and snacking on cold (Mmmm, yum!) This works fine for several months, HOWEVER eventually the pan disease wants to glue itself to the salmon pattie as it cooks, forcing me to get rough with it to make it let go. This usually results in me ending up with salmon pattie crumbs for dinner.
.
Eventually the pan develops pan disease over much of the cooking surface. I can see it. It's like a slightly discolored glaze in patches on top of the ceramic. I take care not to scratch the ceramic. I use only plastic implements and cleaning scrubbies, and try not to scrub too vigorously but no amount of scrubbing with a plastic scrubbie removes the discolored glaze. Yet, after about a year, the pan is such a pain in the butt to use that I retire it and get another.
I've had this pan set for almost 6 years now. I've replaced the 10 inch fry pan 3 times already and I'm beginning to fear that the company will eventually stop making this style and I'd have to (horrors) use a different style pan that doesn't match the rest of my set. (The only matching set I've ever had.) I've already gone ahead and pre-bought one more brand new fry pan (my 4th) that will soon have to be pressed into service.
I finally get to my questions. What am I doing wrong? How does one keep salmon patties from sticking to the pan? Is it possible to use a polishing power to remove the surface discoloration and eliminate micro-scratches? If so, what kind of polishing powder would work? I mean, people polish glass to lens smoothness, would that work on ceramic? I've checked on the Internet and people just say to buy a new pan.
But there should be some more thoughtful way to resolve this issue. $30 is $30. That's a nice meal out or a decent DAZ item. 
LG, this is called planned obsolescence! If the pans really lasted forever, nobody would buy a new set. They'd go out of business. I find that the finest made pans wear out, too. I ahve a really nice set of Calphalon pans...great pans. But things stick after a while. Not seriously, but, for instance, my Wheatena sticks. I soak it while I go eat, and then empty the water and spray and it slides right off. Maybe it's a property of the Wheatena. They're still a lot better than the old teflon coated pans. They clean up easily. Expensive, but nice pans. Ceramic coated pans are not a new thing, they just talk like they're new. If they lasted forever, nobody would buy any other kind...and then when everybody had a set, nobody would buy any more!
Dana
Thanks everybody. She is home and happy right now but we go to the vet for the last time at 4 PM EST today.
Edit: My beautiful cocker spaniel and faithful companion has now gone to Rainbow Bridge
I think there is a letter for me in the staff room. I want to go ask the relief staff for it but I am not sure if it is there or not. Thinking about it is making me dizzy. There might be a reason they have not given it to me. or it could be a figment of my imagination?
Online store of a big company doesn't work correctly with Firefox browser. I disabled the plugins but the store still wouldn't process the debit card. The store works correctly with Google Chrome and the same plugins. Wow.
Strange I am haveing an ongoing argument with CS of a big Grocery store over here who asked me to change my browser from Firefox to Chrome. They are owned by a big company form your side of the pond whose name begins with W.
I miss my old cast aluminium pans once the fry pan was nicely seasoned it didn't stick,good heat distrabution like cast iron without the rust ........kids got rid of the set and got me new.....it was nice of them but still I miss it
...which is why I stick with Cast Iron, I have one 12" skillet from the 1980s that is perfectly seasoned and is totally "no stick" The other ones are slightly newer, another 12" and an 8" both well seasoned. I also have a 14" griddle as well. Easy to wash, they heat evenly and can be used in the oven (though an oven mitt or hotpad is necessary for handling). The are heavy compared to the ceramic coated ones, but that makes them a good home defence weapon (always have on of the cleaned 12" ones on the stovetop as the kitchen is by the front door to my flat).
Arresting officer: "So he broke your hand knocking the gun out with a what? A skillet?"
...yeah, cast iron cookware does require a bit of maintenance, and don't ever use one for pasta sauce or chili (actually anything with a tomato sauce) or you'll have to re-season it. The nice part is I can use metal utensils (I have all carbon or stainless steel ones) that won't degrade or slowly melt with time (also why I never heat anything up in the MW in a plastic container).
yupp yup
...when I make my Pasta sauce I only use cast iron to brown up the sausage as well as saute' the onions garlic and mushrooms (on the griddle with olive oil). I use a stainless steel kettle to make the sauce component, then dump everything else into it for the final "simmer".
tried making home veggie broth today so i could enjoy broth without the salt danger, used big spaghetti pot. bag of collared greens, 2 tomatoes cut in half, celery, carrots, half a sweet onion, a feckle of black pepper flakes. tastes like something missing. boiled, then simmerred. strained out the veggies.
then i boiled jasmine rice in the veggie water.
mebbe i need more tomatoe per water used.
worried i boiled away all the nutrients.
Complaint: What is the "real cost" of these products in the store, when you count the time you spend documenting bugs and submitting help requests? In the last 9 days I have submitted 20 help requests for product bugs. 7 of those 20 were on "cheap" PC+ products in today's sale. They don't seem so cheap when they don't work right and I waste hours of my life dealing with help requests.
Just bought a new set of Rada knives. They're not expensive, the blades are paper-thin and razor sharp so I can make really thin slices, and they hold an edge forever.
Which makes them a pain to sharpen, but I don't have to do it often.
Aaand, the handles are aluminum, which means they turn a dark grey if you machine-wash them. I can live with that.
I love good tools, even if my idea of a gourmet meal is one where I've opened more that two cans.
I had an award winning chef tell me once that you shouldn't machine wash good quality knives because the alkaline level in dish washer powder is very high and can etch the blades and dull the edge.
I'm so sorry to hear that. Like my late aunt said once, "the worst things about pets is that you grow to love the little rascals." You did the right thing in not letting her linger until her suffering got unbearable. She will wait for you.
Hmmm... there's another thread around here somewhere bemoaning loss of quality but with lots of replies applauding the improvement of products (no doubt an attempt to justify increased prices). I, being of the ancient persuasion, bemoan the loss of quality built items from my youth. Things, like wool blankets, large automobiles, solid mahogany, walnut or cherry wood TV and a hi-fi cabinets. Things were made of metal or wood instead of plastic. All these things now relegated to only the wealthy, if available at all. Then I remember that wool blankets were scratchy. Automobiles sounded tinny and rattled when you shut the door and rusted within a few years and belched poisonous fumes. Wooden TV cabinets needed periodic polishing, were heavy and scratched easily, evoking your mother's wrath. TVs needed repair often. And things made of metal rusted, would bend, or were heavy. Hmmm... I think I see the yin and yang of this situation. And I remember a lot of early DAZ products that made me tear my hair out in frustration over shoddy workmanship.
Complaint: Ear-worms. Isn't that what you call a tune that gets into your head and plays over and over all day long? I have a beautiful ear-worm of a fragment of a piano concerto playing in my head since about 5 o'clock this morning. And I'm frustrated to no end that I can't remember which piece it is, I can't even remember the composer.
It will, I'm sure, force me to scan my music library trying to find it for the rest of the day. 
It's so loud, I'm sure you-all can hear it. Do any of you recognize it? Please. 
Non-complaint: I FOUND IT. I figured that it must have been something that I'd heard recently and started working my way backwards. It's from the last movement of the piece I last gushed about in this thread, the Meldelssohn Piano Concerto #1. Yay!
My earworm was about 25 seconds starting from 18:05 in https://www.youtube.com/watch?v=idcugXpra6c 
From the facial expressions of the pianist through that section it looks like he's having sex with the keyboard. 
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Don't use powder...Gel liquid is much easier on things, yet gets the job done. We use Palmolive Gel.
Dana
Sorry for your loss. I know it hurts as much as losing a family member sometimes. I never had a pet. That's one of the reasons.
Dana
lets dance donn donn red shoes donn donn blooz
lunch - dead rice on a tray
I had to check that post twice. I read it as dead mice on a tray
thread killing mices?
Somebody might like that? Is it in that room?
...meeces? Mooses?
mouse mousse
...