The Best Nonstick Pans, Tested and Reviewed

If cooking were a video game, using nonstick pans would be like playing on easy mode. The best nonstick pans are some of the most forgiving kitchen tools you can use. Do you happen to struggle a little with sautéing and stir-frying? Nonstick will minimize any burnt, cruddy mishaps. Are you scarred by pancake fails of years past? Nonstick pans practically do all the work for you.

Any individual who feels that their cooking skills are, shall we say, under-seasoned, will benefit from having a nonstick pan in their arsenal. However, it’s a good idea to not rely on them fortoolong. This is because nonstick coatings do not last forever. While the longevity can depend on the specific type of nonstick coating, you can expect pretty much all of them to lose their flawless glide after a couple of years. We hate to say it, but these pans, are disposable by design. Which is why we suggest thinking a little before buying that appealing direct-to-consumer nonstick cookware set (and if you must go the pan set route, keep it to stainless steel).

That being said, we understand that there are many home cooks out there just want to make dinner on easy mode, and not have to stress too much about technique and clean up. We aren’t immune to the nonstick pan’s charms either. Especially when cooking eggy dishes like likecrepes,scrambled eggs,煎蛋卷s, and frittatas, nonstick properties are an undeniable boon.

我们已经花了几年寻找最好的nonstick pans, and have put many different models through our comprehensive testing process in the kitchen. We’ve also gathered anecdotal evidence from Epicurious staffers who’ve owned and tested these pans at home for several years and can attest to how different nonstick coatings fare over time. Read on to learn more about our top picks for the best nonstick pan in both the standard and ceramic categories; scroll down for specifics about how we tested each pan and tips for how to care for your nonstick pan.

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Table of contents

The best nonstick pan
The best ceramic nonstick pan
A note on nonstick safety
How we tested
What we looked for
Other nonstick pans we tested
The takeaway
How to care for a nonstick skillet
Why we prefer cast iron and carbon steel over nonstick

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The Zwilling Madura Plus is simply the best nonstick pan we’ve ever used. No matter how we cooked our eggs—scrambled,sunny-side up,over easy—they didn’t stick to the pan’s surface. In fact, the only reason you’d need oil or butter in this pan right out of the box is for flavor (we highly recommend flavor in your cooking).

Because the core is made of forged aluminum, this sauté pan has efficient heat distribution, meaning food cooks evenly and the pan heats up and cools down quickly. Zwilling claims the four-layer DuraSlide material is 40 times more durable than traditional Teflon-coated pans. We found the model to be relatively lightweight and comfortable to use thanks to the heatproof plastic handle (it’s only oven-safe up to 300°F, though).

The pan performed well in all of our tests, creating evenly browned pancakes and a fried egg that straight-up slid off the pan and onto a plate. Numerous online reviews attest to the pan’s long-term longevity, as can associate food editor Kendra Vaculin, who put her own Zwilling Madura Plus through the wringer in her home kitchen for over a year. Plus, it’s less than $75 (at the time of writing), which makes this the best nonstick pan that (not a ton of) money can buy.

It is true that the Madura is not as oven-safe as other options we’ve tested. However we advise against putting any and all nonstick pans in the oven ever—we recommend other pans for that purpose. Other than the low oven safety rating, the only reservations we really have about this pan are the reservations we have about nonstick pans in general.

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Ceramic pans are prone to lose their nonstick-ness more quickly and more thoroughly than standard PFOA-free pans, so in general we like cookware made from this material less than others. However, after testing a number of ceramic pans, the GreenPan Paris Pro emerged as the clear winner. The pan heats evenly and has aThermolon Mineralsceramic nonstick coating that’s PTFE- and PFOA-free. It’s scratch-resistant, induction-compatible, and oven-safe up to 600°F—a huge benefit if you often would like to transfer your nonstick pan from the stovetop to the oven (hello,baked eggs).

We loved the look, feel, and heft of GreenPan Paris Pro—its medium weight meant it was heavy enough to feel durable but light enough that it felt easy to maneuver, andpancakes and eggslifted perfectly off the slick surface. And of all the ceramic pans we tested, this one appeared to have the most long-lasting nonstick coating. Customers on Amazon report having had theirs for more than three years and seeing minimal signs of wear.One reviewernotes that he had to replace his after seven years. The final bonus: This pan comes from GreenPan’s more economical Paris collection, so you won’t have to spend an arm and a leg for it. (We also tested a nonstick pan from GreenPan’s pricier Venice line; more on that below.)

There’s little to complain about here, but it is true that ceramic nonstick surfaces simply do not last. While you can carry on cooking with them, It’s highly unlikely you will be able to pull off an oil-free “egg slide” after a year. We’d consider this a good starter pan for a beginner cook who will probably level up from it by the time it starts to get sticky. But there’s absolutely a place for pans like that in that’s okay!

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The original nonstick cooking product wasTeflon, trademarked by DuPont in the early 1960s. Treated with polytetrafluoroethylene or PTFE—the chemical that puts thenoninnonstick—these pans are the onlytruenonstick pans, with a surface that lets food slide right off. Undamaged PTFE coated pansaresafe to cook on, but if you heat them above 500ºF, the molecules can start to break down and release harmful gasses that cause polymer fume fever. Metal utensils can also scratch tiny bits of PTFE off and cause it to leach into your food. That’s why, regardless of any claims on the box, we only use wood or plastic utensils on nonstick and try to avoid putting it in the oven unless it is ceramic (more on that below). For a long time, PTFE nonstick coatings were manufactured with another chemical, perfluorooctanoic acid or PFOA, which has since been identified as a being harmful to human health and the environment. Because of this, many nonstick pans advertise themselves as being PFOA-free, but PFOA and PTFE are just two types of the thousands of polyfluoroalkyl substances (PFAS—so many acronyms, we know) used by industrial companies. And while PTFE has been identified as a much less harmful type of PFAS,scientific research is still ongoing to understand the full impact these chemicals have on our bodies and our environment.

What’s more, a PTFE coating that says it’s PFOA-free could very well use one of the thousands of lesser-known PFAS chemicals currently unreviewed by regulators in its place, andthey don’t have to disclose it to the public because it’s considered trade-secret information. Neat, huh?

Because PTFE coatings have acquired the reputation they have, manufacturers use various names to obscure the fact that their pans contain PTFE. Terms and brands like T-fal, hard-anodized aluminum, Dura-Slide, DuPont Platinum—the list goes on—are all PTFE by another name.

唯一的例外是陶瓷不粘锅的,摇来摇去m silica manufactured through something called a sol-gel process that creates a nontoxic nonstick cooking surface. The downside to ceramic nonstick is that it typically only lasts one to three years before losing its nonstick properties.

We mention all this not to be alarmist, but just to reinforce the point that you should be careful with your nonstick pan: Don’t subject it to the highest heat, don’t do anything that could scratch the coating like using metal, and do replace it every five years or so.

If all of this dissuades you from wanting a nonstick pan, that’s okay too. A nonstick pan is convenient, but it is not an irreplaceable piece of cookware. Sometimes, the best nonstick frying pan out there is a well-seasoned cast-iron skillet or carbon-steel pan. In the right hands (and with proper technique) a stainless-steel skillet can do pretty much everything you need a pan to do as well. Check out our reviews for the bestcast-iron,carbon-steel, andstainless-steel pansfor more information.

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To assess the merits of each nonstick frying pan, first we cookedpancakesin them—no butter or oil allowed—to see how easily the pancakes pulled away from the surface and how evenly they browned. Then we fried an egg in each pan, again without using fat. Finally, we made scrambled eggs in a dry pan to check for even heating and to note how much food residue would get left behind. We also took into consideration the weight of the pans, how quickly they heated up and cooled down, and how easy they were to clean.

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This was a simple one: If we couldn’t flip a pancake, fry an egg, or make scrambled eggs without a cooking fat when it was brand-new, the pan wasn’t worth our time.

We put about two tablespoons of water in each pan before turning on the burner. We timed how long it took for the water to boil or start “dancing around the pan.” We took note of the pans that were remarkably fast or insanely slow to heat up. We also checked if the pan conducted heat evenly across the surface. When we flipped our pancakes, we looked for areas that were lighter and darker, which would indicate cool spots and hot spots, respectively. We also gave props to pans that wereinduction cooktopfriendly, but that did not make or break any decisions.

我们不沾锅分割成两个camps-ceramicand traditional PTFE-based nonstick. We paid attention to the longevity claims regarding the surface and made note of any warranty information provided by each brand that could be used to back those claims up.

Outside of function, we considered how much work we had to put into caring for the pan. Was it easy to clean? Did it take up a lot of space due to an extra-long handle? Was it uncomfortably heavy to use with one hand? Did it come with a removable silicone handle? We stuck to pans in the 10- to 12-inch range to keep cooking surface consistent, but differences in weight and handle shape and length abounded.

Last but not least, we researched durability, and specifically how the nonstick coating fared over time. This involved interviewing Epi team members who own these pans themselves and scouring online reviews for mentions of wear and longevity.

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TheKyocera Ceramic Coated Nonstick Panis sealed with a proprietary coating that’s PTFE-, PFOA-, and cadmium-free, and it has a thick aluminum base clad with a stainless-steel plate that makes for quick and even heat distribution. However, Epi contributor Anna Stockwell reported that the ceramic coating on her Kyocera pans stopped working after just a few months, and we found a number of online reviews that claimed the same thing.

TheGreat Jones Large Fry—measuring just over 10 inches wide, so notthatlarge—is aesthetically very pleasing but tripped up on a few of the tests. While it heated quickly and made evenly browned pancakes, the fried egg stuck to the pan’s cooking surface; gently trying to nudge it free with a rubber spatula resulted in a broken yolk.

The ceramicFive Two Essential Nonstick Skillethas a heatproof welded-on handle—meaning no rivets where scrambled egg gunk can get stuck. Like all ceramic pans, it didn’t perform as well as its standard nonstick counterparts with the same (or lower) prices, but it cooked eggs and pancakes evenly.

TheZwilling Carrara Panhas a beautiful white interior, and because of how well the standard pan by this brand fared, we had high hopes for it. Unfortunately, the nonstick coating was questionable right out of the box, and we quickly had to resort to using more cooking fat than we wanted to during a first use in order to avoid a stuck-on mess.

TheGreenPan Venice Properformed similarly to the Paris pan, but thanks to its stainless-steel core, it’s noticeably heavier. We don’t see much benefit to using a nonstick pan with a stainless-steel core over an aluminum one, and considering the price difference, the Paris Pro is a better bet.

TheCaraway Fry Pancomes in an array of pleasant colors and can withstand high temperatures. It is ceramic and oven-safe up to 550°F—an unusually high temperature rating among the ceramic-coated pans. The nonstick surface performed extremely well during testing; we were able to slide an egg off of it with with ease, but we found the coating was far from scratch-resistant: It scuffed quickly and easily, which was hard to get past.

TheOxo Good Grips Nonstick Pro12-inch skillet was one of the largest standard nonstick pans we tested, and it performed very well across tests; it is slightly heavier than its competitors, which made it a bit more difficult to maneuver with one hand. However, given its low price, it’s a worthwhile purchase if you’re often cooking for more than two people at a time. Just don’t expect it to last forever; Vaculin said it lost its nonstick abilities at about the two-year mark.

Like the other top performers, theAll-Clad Nonstick Panhas a stainless steel handle, aluminum core and multiple layers of PFOA-free coating. It’s a solid choice, but the Zwilling felt a bit more durable in testing.

TheScanpan Classic Fry Panis Stockwell’s preferred tool. In testing it took a little longer than the others to come up to a high heat, but once it was up to temperature, the Scanpan provided an effective nonstick surface for both our pancake and egg tests.

TheSwiss Diamond Nonstick Fry Panhas a unique shape that makes it interesting to cook with; rather than sloped sides that gently curve up from the cooking surface, it has straighter walls, which increased the size of the flat cooking surface but also created corners where scrambled eggs could get stuck while stirring. The weight was perfect and the handle felt very easy to work with, but it didn’t outperform the Zwilling and it cost more.

TheTramontina Professional Aluminum Nonstick Panheated up extremely quickly and came with a nifty removable silicone grip sleeve for the handle, but after just one use, the light metallic bottom of the pan showed some signs of scorching.

TheMade In Nonstick Frying Panperformed in the middle of the pack. We love the brand’sstainless-steel cookwareand were keen for this nonstick version to be a hit as well; it’s ultimately a fine choice, but we preferred the skillets that were lighter weight and easier to maneuver.

TheHestan Professional Clad Nonstick Skilletis a nice nonstick pan. It demonstrated excellent heat distribution and sturdy tri-ply construction typically reserved for high-end pans. However, considering that all PTFE-based nonstick pans retain their optimal nonstick properties for at most five years, we feel like this pan may be gilding the lily a bit. Perhaps check out theirstainless-steel collection.

TheHexclad Hybrid Panhas a textured surface, with raised stainless steel and nonstick depressions for a nice crispy sear. Because of this, the brand says the pan needs a seasoning layer of oil for the full nonstick capabilities. We feel that this is misleading as “seasoning” can’t build up on stainless steel the way it can for a cast-iron skillet or a carbon-steel one. We also don’t like that there is PTFE on the bottom of the pan in direct contact with the heat source.

TheMisen Nonstick Pan($55) has a comfortable ergonomic handle and solid nonstick performance, but several reviews online criticizing the surface longevity and reports of flaking make us want to wait another year to see how it holds up before we endorse it.

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For the best nonstick cookware that will last several years, our top pick is theZwilling Madura Plus. If you’re looking for a ceramic pan, go with theGreenPan Paris Pro, but know that in general, the nonstick coatings on ceramic pans don’t last as long as those on non-ceramic pans.

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Now that you have a high-quality nonstick pan picked out, you need to make sure to care for it properly. Here are a few tips to keep your cooking surface in top pancake-sliding shape for as long as possible.

1. Watch the heat: Don’t let your nonstick skillet get too hot, especially if it’s empty. Stick with medium heat or lower.
2. While many nonstick skillets claim to be dishwasher-safe, we recommend hand-washing all nonstick cookware to extend its lifespan and avoid warping.
3. Wash your pan with soap and water every time. Even though your nonstick skillet might look clean after a quick wipe with a paper towel, you need to give it a real wash to remove any food residue. If you don’t, the next time you use your skillet, that leftover residue will burn on the pan, creating a film of burnt stuff on the nonstick surface. Just be careful not to scrub the surface when you’re washing it with anything that would scratch it, like steel wool.
4. Protect the surface of your pan when storing it. If you stack anything on top of it, shield the surface by lining it with a piece of paper towel, dish rag, orpot protectorto prevent scratching and denting.

We’ve said it a lot, but it’s so important: Do not using metal utensils! Though many new nonstick skillets claim to be impervious to them, wood and plastic are safer for the surface and will keep your pan in better shape for longer.

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While we certainly won’t deny that there are benefits to using a nonstick skillet—we’ve all seen the enticing egg slide videos on our feeds—through our collective years of testing, we’ve come to the conclusion that any cook can forgo the nonstick entirely for a well-seasoned carbon-steel or cast-iron pan instead.

There are a couple of reasons for this. As we mentioned above, we aren’t crazy about cooking on plastic nonstick coatings. They only last a couple of years, most are prone to scratching and wear, and there’s a lot we still don’t know about the overall safety of PFAS nonstick coatings. But beyond their better longevity and safety, cast iron and carbon steel can also be used with metal utensils, which, frankly, often work better than plastic, and they can go in the oven, meaning they are ultimately more versatile than even the best nonstick frying pans.

At the same time, we are well aware of the reputation carbon steel and cast iron have for being fussy and high-maintenance. We hear you, but, that little extra maintenance and care that cast iron (less so with carbon steel) requires is worth it in the end, and it just takes a little getting used to. For information on how to take care of cast-iron pans,you can visit our guide hereand check out ourtest of the best cast-iron pans. As for carbon steel, editor Joe Sevier wrote aguide for carbon-steel careand you can find our最喜欢的碳钢锅在这里.

The best cookware, in our minds, is cookware that is built to last a lifetime, and we will always recommend that over something that needs to be replaced every few years. Expiration dates are for food, not for pots and pans.