The only non-stick pan I’ve ever owned that was worth a damn was a 10” “The ROCK” skillet. Even it only lasted about 3 years of constant use.

If you’re willing to learn how to use stainless clad aluminium core pans, you’ll never GAF about non-stick again. Cast iron rounds out the toolkit, but it’s a pain in the ass compared to stainless steel.

I bought a full set of Lagostina brand SS clad for ~$150CAD at Costco. (That leaves enough budget for a hunk of cast iron, or a good quality Chinese carbon steel wok.)

They’re brilliant, I expect them to last forever. Use enough heat, use enough oil, food releases beautifully but it’s not needlessly slippery, and you can clean it with steel wool, sandpaper, whatever. Leave it in a sink soaking with old soup cans? Back to shining in a minute. Can polish it with power tools if needed. DGAF ever about seasoning, storage or maintenance. BIFL.

Saddleback is the longest lasting / toughest but it’s a bit chunky. And I’ve tried a lot of wallets.

where do you get replacement rubber seals? I got rid of one from the 50/60s because I thought I would never find new seals.

I am yet to come across any non-stick that lasts very long. I went to stainless about two and a half decades ago, but my parents have continued to buy non-stick and, after a few years, even the nice ones lose their effectiveness and go belly up.

My All-Clad stainless set is about 25 years old. It looks and functions the same as when it was new. It took a little while to learn slightly refined methods to avoid sticking, but definitely doable.

Well-seasoned cast iron is also always a solid choice, IMHO.

Nonstick coatings are inherently not BIFL, as mentioned previously in this thread. However, important tips for making your nonstick coatings last as long as possible are: 1) NEVER use metal utensils with them (they scratch the coating). Use wooden, silicone, or other rubber/plastic utensils. 2) Use them only over low or medium heat. Avoid putting them over high heat (it degrades the coating faster). 3) When cleaning, don’t use abrasive cleaning tools or cleaning agents. Again, it scratches the coating. Use only mild soap and a soft sponge.

With that said, the best nonstick cookware that IS BIFL is a well-seasoned cast iron pan. Even if it peels/flakes off, you can always scrub the shit out of it and re-season.

1. Yes it is

2. Why would you assume that?

Maybe somethings shouldn't be used for life? Seems like a huge gamble for a humble brag.

I appreciate the recommendation!

Get an Oster classic 76 clipper

I've had mine for years, one of my best purchases

Nether of those brands were sold in Australia in the early 1900 when she would have ether bought them or given them as a wedding gift.

Regardless she lifted the big old Dutch oven on and off the AGA wood stove with ease. Still doesn’t explain why they need to do so much lifting with a pan , when l use mine I put it on the trivet and cook , doesn’t move till I wash it .

Folks had a set of Wahl hair trimmers they’d bought in 79’. Heavy as hell, sounded like a weed eater when turned on. It Cut our families hair for decades. Mostly buzz cuts for us boys. My wedding day, 2015, I needed a fresh buzz cut for the wedding. Mom dropped them off at our house, before the wedding. Two pushes through my hair… they gave up the ghost… no amount of prayer was bringing them back. Finished the job with a quick purchase from Walmart, New Wahl clippers…..They lasted 3 years.

That particular design made home canning easier and more accessible to many. Ny grandmothers both used them when I was little, in the 60s

I know, right? People are so afraid of non-bovine leather that these guys get overlooked a lot.

It's nice to be able to preserve your own food without filling up the freezer. When we see really good food or produce deals, like when turkeys and hams get discounted to 75% off after the holidays, we buy enough to last us a year and can it. It's also how we preserve about half of the food from our garden.

It gave up the ghost. R.I.P.

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That’s how I wanna go.

Mashed..? Mixed potatoes

I know pressure cookers/canners can be dangerous, but I honestly feel better about these old ones than some of the newer ones. The design is so heavy duty that the only way that things could really go sideways is if 1) you forget what you're doing, don't watch the cooker, or otherwise fail to keep pressure at the right level. We don't do this, but it's why my mom isn't allowed to have a stovetop cooker/canner anymore (she gets to doing other things and forgets). We got her an electric Instapot now and that's much safer because it shuts itself off automatically, or 2) you've seriously damaged it by dropping it or hitting it with something hard, causing a potentially hidden fracture in the metal, but you use it anyway.

Depends on what cast iron she’s using. A modern lodge 10” will weigh a bit over 5lbs while an old Griswold will be between 3.8-4lbs.

Patagonia Workwear line rather than the normal outdoor ones or for a rugged but more budget option Tough Duck. Carhartt sizing is weird and I don't find them as durable. We've got a sherpa-lined Dickies vest that takes abuse like a champ too.

Oh man how cool. I’m going to read up about them. I had no idea.

I see. Thank you. Why is it good for canning?

That’s why we never put ours away. If we put it up it’d be too heavy to get down so we just always keep it out and that way we always use it.

Thanks! I think so, too. I've actually got two of these that are identical. The wood handles and the old-school pressure gauge are cool.