Sticky food can ruin an otherwise enjoyable cooking experience. We’ve all had to work hard to make breakfast, whether it’s eggs and potatoes, a grilled cheese sandwich, or something else entirely. There is some good news, though. Manufacturers have been able to produce the best nonstick pans to date thanks to improvements in technology, novel surface materials, and innovative designs. This means less time spent standing at the sink, no more burned-on food, and no more scraping at egg or cheese remnants.
Of course, with so many brands, pan designs, and surfacing technologies to choose from, it can be difficult to narrow down your options to the best fit for your kitchen, cooking habits, and budget. No matter where you are in your culinary journey, this list of the top 10 nonstick pans has a product for you.
How to Choose the Finest Nonstick Cookware
Sometimes it’s hard to narrow down your options for the ideal nonstick frying pan. That’s especially important to keep in mind when you’re purchasing your first set of kitchen appliances.
Is five-ply construction essential when there are so many choices on the market and so many catchphrases? Just what is PFOA? Might it be advisable to go with stainless steel? For what reason do conventional aluminum pans not perform well on induction hobs?
These are all reasonable inquiries on your part. This section will guide you through the steps of purchasing a nonstick pan so that you may do it with confidence.
Coating Types
Since the coating is responsible for making a pan nonstick, that’s where we’ll begin our discussion. Remember that the inside of every nonstick pan is coated. The pan is not nonstick if it is entirely made of stainless steel. Large amounts of oil or fat will be required to prevent food from sticking.
PTFE, or Teflon, is one sort of nonstick coating, whereas ceramic, which is applied as a gel, is the other type.
Most modern nonstick pans are coated with PTFE, which is a material that doesn’t react with food. The PTFE coating can be found on many of the cookware we recommend. In contrast to older coatings, which often contained perfluorooctanoic acid (PFOA), modern coatings are completely harmless.
The chemical PFOA is to blame for the cancer scare associated with nonstick cookware. There is no longer any risk of exposure because it was banned so long ago.
Ceramic – For good reason, none of the nonstick pans we looked at included a ceramic covering. Ceramic coatings do enable a smooth release, but they don’t last as long as PTFE ones. Therefore, a PTFE-coated pan will always perform better than any other pan.
What Does “Cladding” Mean?
In addition to other factors, the term “cladding” might add a layer of ambiguity to the search for nonstick cookware. In order to differentiate their goods from the competition, many factories employ this, but what does it mean?
Truth be told, cladding has little to do with a pan’s nonstick coating. The focus is entirely on physical build. The number of individual layers used to construct the pan is referred to as its “cladding.” The final layer, whether PTFE or ceramic, varies by manufacturer and type of pan.
While Viking, for example, uses as many as five layers in certain of its pan lines, the industry standard today is three. Cookware intended for commercial usage typically has more plies, or cladding, than residential cookware. Simply said, a commercial kitchen is a harsher environment, therefore the cookware there must be built to withstand repeated use.
Body Construction and Shape
Making a well-informed choice about your cookware requires familiarity with body structure, shape, and anatomy. Every one of these aspects has the potential to change the way you cook forever.
Exterior Material
Stainless steel is a material used to make the outside of various pots and pans. These often feature an aluminum core within for increased efficiency in transferring heat. The exterior is stain-resistant stainless steel, making it simple to maintain and even dishwasher-safe in most cases.
Exterior construction materials might also include painted steel. It’s cheap, light, and sturdy. It’s also fairly stain-resistant, albeit its aesthetic appeal may lag behind that of stainless steel.
One or more of the pans we discussed above are made of hard-anodized aluminum, both inside and out. This indicates that the metal was hardened through a mechanical process. Due to its increased hardness, anodized aluminum can withstand more force than steel.
However, induction stoves require a pan with a bottom made of steel or another conducting metal, and aluminum bottoms are not magnetic. Both materials have their advantages and disadvantages, however:
Tri-ply or five-ply steel pans are heavier than aluminum pans, but they distribute heat more consistently once heated. Steel is also typically more expensive.
Pans made of aluminum heat up more quickly than those made of steel, but thin metal doesn’t provide even cooking temperatures (thicker aluminum used as pan cores does, though). While aluminum is typically less expensive than steel, thinner aluminum pans may not hold up as well over time.
Keep in mind that regular aluminum pans are not the same as anodized ones. Due to their increased thickness, strength, and hardness, they can disperse heat just as well as steel and last just as long, typically 15 years or longer with proper maintenance.
Rim Style
An integral part of the cooking process is the rim of the pan. The ease with which you may pour from the pan or slide a utensil under your dish to turn or remove it is also affected.
There are two types of rims available: straight and rolling, and they both have their uses.
Straight – When tossing items in a skillet, a straight rim is preferable. With the rim running vertically, items are less likely to fly out of the bowl when tossing.
The rims of a vehicle with a rolled construction have a modest outward and downward bow. If you plan on dumping the contents of the pan, this is the way to go so that the liquid doesn’t spill out the front.
Side Height
You’ve probably observed that the pans we examined span a wide range of lateral depths. These factors impact not only the aesthetics but also the functionality of the dish or performance.
Pans with high sides are preferable when trying to keep liquids from boiling over during the simmering process.
Flared sides are a design feature that protrude at an angle from the base to increase the rate of evaporation in the cooking process.
Base
You can improve your pan’s performance on the stove by replacing its base. For a glass-ceramic stove, for instance, a flat, smooth base is ideal. It doesn’t matter what kind of base you get for your stove, as long as it’s gas. Induction stoves require a magnetic base.
Thicker isn’t always better, but thickness is something to think about. The more substantial the foundation, the more evenly the heat will spread. However, thicker bases require more time in the oven before they are ready to use. Bases with a lower thermal mass heat more rapidly but unevenly. The durability of a pan is affected by the thickness of its base; a pan with a thicker base will survive longer than one with a thin base.
Handle Style, Design, and Construction
When using a pan, the handle is essential. A good handle will be easy to grip, won’t become too hot while cooking (most handles do warm up a little), and will keep your pan from flying all over the place. Of course, not every pot or pan is created equal.
Type
Some pan handles are bolted in, meaning that they are attached to the pan’s bottom using nuts and bolts or a bolt with a nut that is permanently welded to the pan. These are easy to get and don’t break the bank. However, the nut or bolt will become loose with time and regular use, necessitating periodic tightening.
The handle is also simply replaceable in the event of damage. Simply unscrew the bolt, remove the old handle, and replace it with the new one.
Riveted – Riveted handles are more aesthetically pleasing than conventional ones, but their advantages go far beyond this. Because rivets are permanent, you never have to worry about retightening them.
However, you can’t replace a broken or bent handle since rivets are permanent. The entire pan needs to be replaced.
Material
If you take a quick look at the list of nonstick pans we examined, you’ll notice that there are a variety of materials, each with its own advantages and disadvantages.
A few pots and pans have comfort grip handles. Comfort while holding the pan is prioritized with these. They maintain a low temperature while in use, too.
Soft-touch fabrics, however, show more signs of wear and tear over time and won’t hold up as well as metal handles. They also normally can’t be put in the oven, or if they can, they can only withstand moderate temperatures.
We found that some of the nonstick pans we tested had handles made of a durable plastic. It can resist the high temperatures of the stovetop and, in many cases, the oven as well. Plastic handles, like those made of a softer substance, won’t hold up as well with time.
Stainless steel – a number of the nonstick pans we looked at have stainless steel riveted handles. Very few things can match the longevity, style, and functionality of these. They can withstand greater oven temperatures without breaking.
Though most manufacturers employ a design that keeps handles safe to touch when cooking on the stovetop, steel handles do get warmer than soft-touch or plastic handles under heavy use.
Shape
The form of the pan’s handle is crucial for a number of reasons, but largely because it impacts how you hold and maneuver the pan.
The most comfortable handles are those with a contoured shape. The indentation at the top and the rounded bottom are tailored to the shape of your hand, making for a secure grasp.
Even though flat handles may be more comfortable to hold than other designs, they don’t offer the same ergonomic benefits as contoured ones.
Workstation ergonomics – Ergonomic handles, which are typically constructed of plastic or another form of soft material, aim to improve grip. Handles like these are typically broader or thicker than flat or curved handles so that they can more comfortably fill the palm of your hand.
Lids
There are a variety of pans available, some with lids and some without. Liquids can be preserved, cooking temperatures raised, oil and grease contained, and splashes avoided simply by covering the pot or pan with a lid. Now, here’s the lowdown:
Lids made of metal are durable and reliable in the kitchen. They weigh less and can be handled with less caution.
Glass – Cooking with a glass lid is easier because you can see what’s going on within the pot or pan. In some cases, they can even be more sturdy than metal.
Some of the pans we looked at did not have a lid. Some meals can even get burned if you cover them while they cook if you don’t need to.
Size
Think carefully about the size of your pan. If the pan is too tiny, you won’t be able to cook everything at once. If it’s too enormous, it could be difficult to handle. It’s better to choose a pan that’s a bit too big than one that’s too little, though.
However, what size are you looking for? How to Determine the Appropriate Pan Size
Large meals for several people are best prepared in pans 14 inches in diameter or more. They could be overkill for most applications. You may find that this size is adequate if you need to prepare a lot of food or a reasonable amount of food that needs space, such a pack of bacon or four chicken breasts.
A 12-inch pan is perfect for family-style meals and can accommodate a wide variety of ingredients. They are not only useful for frying, but also browning and sautéing. This pan is perfect for even the smallest of families.
Culinary eggs, frying cutlets, and reducing sauces are just some of the many uses for a 10-inch pan, making it one of the most flexible cooking tools available.
When cooking for one or two people, an eight-inch pan is ideal. You can make a few eggs at once, brown a single piece of meat, or reduce a tiny bit of sauce.
10 Best Nonstick Pans
Tramontina 80114/535DS Professional Aluminum Nonstick Restaurant Fry Pan, 10″, NSF-Certified
Highlighted Features
- a commercial-grade aluminum foundation with NSF approval
- Long-lasting nonstick coating is built to last on a tough, sturdy base.
- Safe for use in the oven
- Can be used on any cooktop besides induction.
- Assurance for all of eternity
The Tramontina 80114/535DS is an aluminum fry pan with a nonstick surface that was made for industrial kitchens but is now available to home chefs. The outside satin finish of the pan is not only aesthetically pleasing, but also functionally engineered to assist avoid stuck-on food and stains, and the nonstick coating is PFOA-free.
Steel is used for both the pan’s base and its riveted handle. There won’t be any loosened bolts or nuts to cause trouble. Also, you can use it without any concerns for a very long time. The silicone handle cover is removable, so you may use the pan in the oven without worrying about burning your hands. Keep in mind that you can put the pan in the oven at up to 400 degrees. The entire pot has passed rigorous testing and received NSF Certification for use in commercial kitchens.
The 10-inch diameter of this pan is suitable for cooking a wide variety of foods. But if you’re frequently feeding a huge number of people in one go, a 12-inch pan might be a better investment.
T-fal E93805 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 10.5-Inch, Black
Highlighted Features
- Thermo-Spot T-fal for measuring temperature
- Having a nonstick interior that lasts a long time
- Compatible with metal cutlery
- Watertight enough to go in the dishwasher
- Works with induction stoves as well as the rest
- Acceptable for temperatures up to 400 degrees
T-fal has been a household name for decades, and the firm has never stopped introducing new and improved designs to the market. In keeping with that tradition is the T-fal 2100086427 E93805 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan. The interior has an unique coating that prevents scratching, so metal tools like spatulas can be used without worry. When your pan has reached an optimal temperature, the Thermo Spot will light up to let you know.
High-quality steel is used for the base, which allows for consistent heat transfer and no warping. This pan, despite its cushioned handle, can transfer from the burner to the oven without any additional preparation. You may leave it in the oven because it isn’t constructed of anything that would melt or catch fire. Riveting the handle in place ensures that it will remain in place for the foreseeable future.
Keep in mind that this is a 10.5-inch pan, which is suitable for cooking a wide variety of dishes. A 12.5-inch frying pan, on the other hand, may be more practical if you regularly cook for a large number of people or prepare very substantial meals.
Cuisinart 622-36H Chef’s Classic Nonstick Hard-Anodized 14-Inch Open Skillet with Helper Handle, Black
Highlighted Features
- Use this anodized aluminum pan with confidence knowing it will last and be a breeze to clean.
- Does well on all stoves except induction.
- Most meals won’t stay to the Quantanium® inside, and it’s simple to clean.
- The thick aluminum base ensures uniform heating.
- Safely utilize the riveted grips without anxiety.
- Fireproof up to 500 degrees
In the realm of cookware and home appliances, Cuisinart is among the most revered names in the business. Their decades of expertise and commitment to precision and performance are reflected in the 622-36H Chef’s Classic Nonstick Hard-Anodized Skillet. Titanium reinforcements inside make its already sturdy structure even more resistant to wear and tear. Even metal cutlery isn’t at risk.
The rivets ensure the handle won’t come loose, and the ergonomic shape makes it easy to hold. Even though it’s composed of stainless steel, the handle is designed to remain cool to the touch throughout the whole cooking process. The pan’s rim is also tapered to make pouring easier and prevent drips and spillage.
Because it’s made of aluminum, this 14-inch frying pan isn’t compatible with induction stovetops but may be used on other types of stoves.
All-Clad E785S264/E785S263 HA1 Hard Anodized Nonstick Fry Pan
Highlighted Features
- Combo of two skillets
- The hard anodized exterior is more durable than steel.
- Interior nonstick coating free of perfluorooctanoic acid
- Safe for use in the oven
- Watertight enough to go in the dishwasher
- Warranties that last a lifetime yet aren’t unlimited
The All-Clad E785S264/E785S263 HA1 has an eight-inch and a ten-inch nonstick pan. When it comes to durability, performance, and heat dispersion, both are made of the same hard-anodized aluminum. In addition, you may use these pans on induction stovetops, which is not the case with other sets of anodized aluminum pans on the market.
You’ll also notice that the handles of both pans are made of stainless steel and are riveted. That’s great news because it means less work and upkeep in the long run, and it also means the pans may go straight into the oven if necessary. Both include tempered glass covers, letting you keep an eye on your food while it cooks.
Keep in mind that All-Clad provides a comparable package deal with 10 and 12-inch pans boasting the same structure and benefits if 8 and 10-inch pans are too small.
Scanpan Classic 9-1/2 Inch Fry Pan
Highlighted Features
- Warranties that last a lifetime yet aren’t unlimited
- Safe for use in the oven
- Non-PFOA
Have you never heard of Scanpan before? You have company. It’s a tiny Danish firm run by skilled artisans that make high-quality pans for both professional and home chefs.
The fact that you may use less oil in each dish is only one of the many reasons why this is a great option. Different cooking methods, such as frying, searing, deglazing, and braising, are all possible. The maximum temperature at which it can be safely used in the oven is 500 degrees, so you can safely experiment with stove-to-oven recipes.
The interior is not only ultra-nonstick but also scratch-proof and suitable for use with metal utensils. Furthermore, you can just throw it in the dishwasher after use. Please be aware, however, that induction stovetops are not compatible with this particular pan. However, Scanpan does offer a model that is induction-oriented. It’s worth noting that the material is oven-safe, however the handle isn’t riveted to the body.
Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware Fry Pan
Highlighted Features
- more resilient than steel
- Three-ply, nonstick coating
- One with a stainless steel grip
- Guarantee for all of eternity
- Safe for use in both the oven and the dishwasher.
The name Calphalon is well-known in American kitchens, and this omelette frying pan is a great addition to any cookware collection. The 10-inch diameter provides ample space for most meals, and the triple-layer nonstick surface is built for both effortless food release and long-term use.
It can go from stovetop to oven without warping, and the slanted sides make it simpler to get to the food inside. The pan’s handle is made of brushed stainless steel, and it is welded to the aluminum body for extra strength. For efficient and uniform heat dissipation, the chassis is constructed from thick anodized aluminum. Furthermore, it may be cleaned in the dishwasher for added convenience.
And if you still have doubts, the manufacturer stands by this pan with a lifetime guarantee. The aluminum construction, however, means that it cannot be used with induction stoves. Additionally, it is not meant to be worked on with metal implements; instead, utilize tools made of wood, silicone, or nylon.
All-Clad 4114 NS R2 Stainless Steel Tri-Ply Bonded Nonstick Fry Pan
Highlighted Features
- Internally triple-ply
- A low profile allows for unimpeded internal access.
- One with a stainless steel grip
- Safe for use in the oven
With its generous 14-inch diameter, All-stainless Clad’s steel frying pan can handle the most labor-intensive recipes. Additionally, food may be easily removed off the PFOA-free, triple-layer nonstick surface and used for a variety of cooking applications.
A core of metal ensures uniform heating throughout the pan’s three layers. All-Clad adds extra layers of polished stainless steel around that core to make it more sturdy and aesthetically pleasing. Finally, the stainless steel grip is securely riveted in place, so you can use it without worry for the rest of your life.
This skillet may be used on any stovetop, even induction, and can withstand temperatures up to 500 degrees. It also comes with a lifetime guarantee that is not transferable. Additionally, it may be safely cleaned in a dishwasher, saving you time and effort after use. Stick with wooden, silicone, or nylon utensils because metal will scratch the pan’s surface.
Farberware Classic Series Deep Nonstick Frying Pan / Fry Pan / Skillet with Helper Handle – 12 Inch, Silver
Highlighted Features
- A fast-heating option
- Guarantee for all of eternity
- Safe for use in the oven
The name Farberware has been synonymous with high-quality, reasonably priced kitchenware for decades. Like other frying pans, this one is made to last and is 10 inches in diameter. The polished metal outside looks excellent and resists stains, while the PFOA-free, nonstick interior makes it simple to remove cooked meals.
Because of the high sides of this pan, handling food is less of a hassle and mess. The riveted handle and aluminum construction of the body make this a safe and reliable appliance. If you need to hang the pan for storage, you can do so easily using the ring at the end of the handle.
This skillet can withstand temperatures up to 350 degrees Fahrenheit in the oven and uses very little oil for frying. However, you shouldn’t put it in the washing or use metal cutlery with it. Wood, silicone, or nylon are what the manufacturer suggests you use instead.
Cuisinart Contour Hard Anodized 12-Inch Open Skillet with Helper Handle,Black
Highlighted Features
- more resilient than steel
- Shaped grip
- Featuring a glass top
- Safe for use in the oven
Although it is a bit more compact than the Cuisinart option we just examined, this pan is still made out of sturdy anodized aluminum, so it will last you a long time in the kitchen. Being merely eight inches in diameter, this pan is best suited for cooking a small number of items or preparing individual portions.
This pan is made entirely of aluminum, making it conducive to uniform heating and free of hotspots. The food slides right off the interior, which isn’t coated with PFOA. The handle is doubly riveted to the body for extra strength and has been shaped to fit comfortably in the hand.
The accompanying glass cover makes it easy to keep an eye on your food as it cooks in the oven (up to 500 degrees) or on the stovetop. The pan can be used to store food in the freezer, but it should not be put in the dishwasher. When using a Cuisinart, it’s best to wash your hands and not rely on metal utensils. Keep in mind that induction stoves are not suitable for use with this pan.
Viking Culinary 4015-1N18S Frying Pan
Highlighted Features
- Constructed of five layers
- No-PFOA nonstick coatings
- Safe for use in the oven
- Convenient for the Grill
- Watertight enough to go in the dishwasher
- Warranties that last a lifetime yet aren’t unlimited
The 4015-1N18S is Viking’s sole eight-inch frying pan on our list, and it packs a lot of features into a tight space. It may be used in the oven, on the grill, and in the dishwasher, making it easy to prepare meals and clean up afterward. It’s built to last a lifetime, with a sturdy five-ply design.
The nonstick inside coating is PFOA-free, so you can cook with less oil and still get perfect results. To protect your Viking cooktop from scratches, Viking suggests using wooden, plastic, or silicone implements. A layer of metal runs through the center of the pan’s body, allowing for even heating. As a next step, the maker stacks on several layers of steel and stainless steel. The end result is a high-quality, multipurpose pan with a sleek design and excellent functionality.
The ergonomically shaped, double-riveted handle is a nice touch. The pan has a stainless steel lid and is constructed to maintain a low cooking temperature. This pan can be used on any stovetop, including induction.
Induction Stovetops
I was wondering whether you have an induction cooktop. In that case, your options for nonstick cooking vessels will be more limited. As opposed to traditional heat sources like electric, gas, or glass-ceramic stoves, induction cooktops use magnets to transfer heat to the pan.
If you have an induction cooktop and want to use a nonstick pan, you should double-check the product’s packaging or literature to be sure it can be used with your stove. All-aluminum pans are generally ineffective without a conductive metal base.
No special pot or pan is required if you don’t have an induction stovetop. However, compare the dimensions of the eyes to those of the base of the pan. Larger pans may not fit on smaller stoves.
Oven and Dishwasher Safety
Our reviewed nonstick cookware specifically stated that they may be used in both the oven and the dishwasher (or not, in some cases). These are other factors to think about.
Safe for use in the oven, so you may move directly from the stovetop to baking in it. By doing so, you may easily transition from stovetop to oven cooking. When cooking meat, for instance, it’s common to first sear it at a high temperature on the stovetop to seal in the juices and form a tasty crust before moving the dish to the oven for the final stages of cooking. Oven-safe pans let you accomplish both without washing extra dishes.
Cleaning up after cooking isn’t the most fun part, but it’s still important to think about. Safe for dishwasher use pans need only be washed before being added to the machine. The dishwasher may not be safe for all nonstick cookware.
Make sure the pan you choose is dishwasher safe by checking the package before you buy it. Only completely aluminum cookware is typically not dishwasher safe.
Conclusion
You should now have a solid understanding of what to look for while shopping for high-quality nonstick cookware. You should be able to locate the proper pan for your needs, whether that be cooking for a large family, using a pan with an induction cooktop, worrying about transferring the pan from the stove to the oven, or something else entirely.
