Recoating Teflon Pan - unusual need

[vaud]

I have a Miele induction wok - amazing piece of kit and normally retails for silly money (like £3k) - I picked one up as an ex display for a relative bargain...
The wok has teflon / non stick surface and the surface has degraded and it is no longer non-stick.

A replacement wok is £600...
https://www.miele.co.uk/product/7132780/wok-pan-fo...

Does anyone know of a good service that can clear down a surface and recoat it with teflon?

I'm trying with Miele in parallel for a discounted replacement but would prefer to spend a reasonable fee in re-coating vs £400 in a replacement...

[CrgT16]

Interesting to see if it’s a service that’s worthwhile doing?

Have you considered a stainless steel wok that you just season well?

We got rid of any Teflon coated cooking pans. They always peel and are not needed. Between my stainless steel and cast iron stuff I can cook anything and it doesn’t stick. Can you get a cheaper one than the Miele one?

[GliderRider]

Fluorotecoffers a Teflon recoating service for bakeware.

A Google search for 'teflon recoating UK' reveals quite a few possibles.

Invicta Bakeware Whether it is for any product or just there own it doesn't say.

Edited by GliderRider on Friday 28th June 19:17

[vaud]

CrgT16 said:

Interesting to see if it’s a service that’s worthwhile doing?

Have you considered a stainless steel wok that you just season well?

We got rid of any Teflon coated cooking pans. They always peel and are not needed. Between my stainless steel and cast iron stuff I can cook anything and it doesn’t stick. Can you get a cheaper one than the Miele one?

It's a very specific wok as it nestles in this rather (to my eyes) beautiful glass induction base.

https://www.miele.co.uk/product/11323040/smartline...

[EmailAddress]

You'd like to put more forever chemicals into the environment for a whimsical piece of consumption hubris?

[vaud]

GliderRider said:

Fluorotecoffers a Teflon recoating service for bakeware.

A Google search for 'teflon recoating UK' reveals quite a few possibles.

Thanks. I had searched before but drawn a blank. Much appreciated.

[21TonyK]

EmailAddress said:

You'd like to put more forever chemicals into the environment for a whimsical piece of consumption hubris?

Better than a new one running on a gas burner

[EmailAddress]

21TonyK said:

EmailAddress said:

You'd like to put more forever chemicals into the environment for a whimsical piece of consumption hubris?

Better than a new one running on a gas burner

Probably fairly equal in general terms.

Why not use the <rolling eyes> cast iron that has been defacto for generations.

Sustainable, maintainable. Etc etc blah blah.

Quick, let's run to the specialist to buy the best thing they sell.

[21TonyK]

EmailAddress said:

21TonyK said:

EmailAddress said:

You'd like to put more forever chemicals into the environment for a whimsical piece of consumption hubris?

Better than a new one running on a gas burner

Probably fairly equal in general terms.

Why not use the <rolling eyes> cast iron that has been defacto for generations.

Sustainable, maintainable. Etc etc blah blah.

Quick, let's run to the specialist to buy the best thing they sell.

Because cast iron is completely unsuitable for use as a wok which relies on instant heat gain and loss largely reliant on the chefs ability to move it rapidly. Hence thin steel used over gas or charcoal.

Induction is (so far) just about the most efficient commercial and domestic source of heat for cooking in terms of energy use and chemicals for cleaning.

Sometimes you just have to lap it up.

[EmailAddress]

21TonyK said:

EmailAddress said:

21TonyK said:

EmailAddress said:

You'd like to put more forever chemicals into the environment for a whimsical piece of consumption hubris?

Better than a new one running on a gas burner

Probably fairly equal in general terms.

Why not use the <rolling eyes> cast iron that has been defacto for generations.

Sustainable, maintainable. Etc etc blah blah.

Quick, let's run to the specialist to buy the best thing they sell.

Because cast iron is completely unsuitable for use as a wok which relies on instant heat gain and loss largely reliant on the chefs ability to move it rapidly. Hence thin steel used over gas or charcoal.

Induction is (so far) just about the most efficient commercial and domestic source of heat for cooking in terms of energy use and chemicals for cleaning.

Sometimes you just have to lap it up.

Okay, apologies, we're having a serious discussion.

I find the use of such coatings disappointing, and the value of such products not intrinsically linked to their usp when compared to products of similar metrics at lesser price points.

Completely agree about the properties of heat and materials when it comes to cooking.

To summarise, while the product the OP is looking to refurbish is of some quality and value, I personally don't find the extra value in it above some more reasonable product suggestions.

That is their decision to make, and I'll respectfully keep my wok-hole shut.

[Nemophilist]

If expect something like this to have a long warranty period and if it needs recoating Miele should replace it or recoat it

My le creuset pans (some non stick some cast iron) all have a lifetime warranty
I claimed for one of them and the customer service I received was fantastic without any fuss

[vaud]

EmailAddress said:

To summarise, while the product the OP is looking to refurbish is of some quality and value, I personally don't find the extra value in it above some more reasonable product suggestions.

The issue is I can't just find another wok. It is a specific radius and size to fit in the glass "bowl" of the induction hob as it relies on complete contact from all sides. I am seeking to refurbish and maximise it's lifespan...

[vaud]

Nemophilist said:

If expect something like this to have a long warranty period and if it needs recoating Miele should replace it or recoat it

With a coating it is wear and tear... and it is 6 years old. I have no issue with Miele and as noted I am exploring replacement costs with them.

[dudleybloke]

I would scrape all the teflon off and then give the wok a few seasoning cycles to build up a decent protective layer.

[Big Nanas]

dudleybloke said:

I would scrape all the teflon off and then give the wok a few seasoning cycles to build up a decent protective layer.

I was just going to reply with the same thing.
Traditional woks never have teflon coatings, so I'd remove it, season it, and you'll be fine.

[dickymint]

A photo of the damage would help but before you do anything expensive get a tub of this...............





https://www.amazon.co.uk/dp/B08WJPFZY5?psc=1&r...

We bought a Le Creuset wok that supposedly didn't need any 'seasoning' prior to first use - it was rubbish even after several uses! So scoured youtube etc. and found a few good videos and tried it. Remarkable stuff so did loads of other pans.

Basically warm your pan, rub a layer on and wipe it all off, pop in the oven at 220c, remove and let cool for a bit and redo twice more. Give it a go I find it works on all types of surfaces.

Edit: Buzzy Wax is similar.