The Best Nonstick Pans, After Years of Testing (2026)
A nonstick pan is a beginner cook’s best friend, but even many experienced cooks still reach for one on occasion because the best nonstick pans make cooking—and cleanup—so easy. And while I prefer cast-iron, carbon-steel, or stainless-steel cookware for most of what I cook at home, I can't deny that making fried eggs, crisping fish skin, and reheating leftovers in a high-quality nonstick pan are incredibly user-friendly experiences.
Our top picks
- The best nonstick pan overall: GreenPan Valencia Ceramic Nonstick
- An ultra-durable nonstick alternative: Misen Carbon Nonstick Frying Pan
- The best cheap nonstick pan: Oxo Professional Nonstick
- A worthy splurge: Made In Ceramiclad Nonstick Pan
Over the last six years, I and the team of product reviewers at BA have tested—and retested, and tested again and again—dozens of nonstick pans. Below, find the four we recommend above all others, learn more about our testing methodology, and what to look for in a nonstick pan. You can also read all about why will not recommend cookware with conventional (that is, PTFE or Teflon) nonstick coatings.
- More on our top picks
- How we tested
- What you need to know about nonstick coatings and their durability
- What makes a good nonstick pan
- Other nonstick pans we liked
- Nonstick pans we don’t recommend
- Alternatives to nonstick cookware
New in this update: In addition to updating our top recommendations with additional long-term testing, we tried several additional pans from Henckels, Zwilling, and Matfer Bourgeat.
Best overall: GreenPan Valencia Pro Frying Pan
GreenPan Valencia Pro Hard Anodized Healthy Ceramic Nonstick 10" and 12" Frying Pan Skillet Set
Amazon (set of 2)
Amazon (11-inch model)
GreenPan (11-inch)
Pros and cons
Pros:
- Rated for high heat
- Comfortable handle
- Induction compatible
- Oven-safe
- Good conductivity
Cons:
- It’s important to keep in mind that the ceramic nonstick coating will wear down after a few years—but this is true of all nonstick cookware, regardless of price or type of coating.
Specs
Sizes available: 8", 10", 12"
10" pan weight: 1.9 lb.
Induction compatible: Yes
Dishwasher-safe: Yes, but hand-washing recommended
Metal-utensil-safe: Theoretically, but wood or silicone recommended
Oven-safe: Up to 600ºF
Warranty: 1 year
GreenPan was one of the first brands to specialize in (or at least promote the fact that they specialize in) ceramic nonstick, long before nontoxic cookware was a buzzword. The company has continued to release new lines of cookware, claiming improved coatings, and I’ve remained consistently pleased with its options over the years. The Valencia Pro maintained its fresh-from-the-box level of nonstick following months of regular use.
What I love: The Valencia Pro is relatively lightweight and has a pleasantly shaped, comfortable-to-grasp handle, which makes maneuvering the pan easy. It’s more resistant to scratching compared with earlier generations of GreenPan ceramic nonstick cookware too. An induction-compatible hard-anodized aluminum core allows it to heat up and cool down quickly on any kind of stovetop, and we’ve yet to encounter any issues with hot spots.
The oven-safe nonstick surface is rated for very high heat—up to 600°F—and while we don’t recommend getting your nonstick cookware that hot—ever—contributor Adam Campbell-Schmitt did test the claim by sticking the Valencia Pro under his oven’s broiler and, at least after a single trip through the inferno, didn’t notice meaningful degradation of its nonstick-ness.
According to GreenPan, the Valencia Pro is metal-utensil-safe and dishwasher-safe, but let’s be clear: Using metal utensils or a dishwasher on a ceramic nonstick pan is a bad idea. The coating will deteriorate on its own at some point anyway, and those two things will simply speed up that process, even if they might seem convenient in the moment.
What I’d leave: My issues with the GreenPan Valencia Pro aren’t with the pan specifically, just nonstick cookware as a category. The surfaces, even the very, very good nonstick surfaces, wear down with each use. That means that unlike cast-iron, carbon-steel, and stainless-steel pans, which can last a lifetime with proper care, nonstick pans are, in essence, disposable cookware.
What difference does it make if you cook with fat in a nonstick pan?
Below you can see eggs fried in the Valencia. In the first video below, senior editor Noah Kaufman used a pad of butter and in the second he cooked in a dry pan, the way we typically test nonstick skillets.
You’ll notice sticking in the dry pan, but if you look, it isn’t actually on the cooking surface. It’s the non-toxic spatula that isn’t able to easily get underneath the egg, instead, just pushing it around the pan. The pan with butter in it had no such issue.
An ultra-durable nonstick alternative: Misen Carbon Nonstick Frying Pan
Misen
Carbon Nonstick Frying Pan
Misen (10-inch)
Misen (8-inch)
Misen (12-inch)
Pros and cons
Pros:
- Truly metal-utensil-safe
- Nonstick surface actually improves over time rather than degrades
- Withstands incredibly high heat
- Longer lasting than ceramic nonstick
Cons:
- Slower to season than regular carbon-steel after factory coating wears away
Specs
Sizes available: 8", 10", 12"
10" pan weight: 2.4 lb.
Induction compatible: Yes
Dishwasher-safe: No
Metal-utensil-safe: Yes
Oven-safe: Up to 1100ºF
Warranty: Lifetime
What we love: Traditional nonstick—whether ceramic or PTFE (Teflon)—is best used over medium or low heat. High heat causes coatings to break down over time, which is a big reason most nonstick pans only last a few years. That’s not a concern with Misen’s Carbon Nonstick Pan. It’s made from nitrided carbon steel, a treatment that diffuses nitrogen into the metal to boost hardness and improve corrosion and rust resistance. The result is a pan that delivers nonstick-like performance but actually can handle high heat, metal utensils, and years of regular use without the risk of degrading over time (this isn't a contradiction with the above statement on metal utensils because this pan is actually made from different materials).
Unlike most carbon-steel pans, Misen’s version has an aluminum core for fast, even heating. While all carbon-steel pans make for great nonstick alternatives, this lightweight, nitrided version is the most forgiving, as it’s easy to wield and won’t rust before a robust seasoning develops.
What we’d leave:
After this pan’s initial surge in popularity, there has been a little bit of online backlash complaining about diminishing performance of the nonstick surface. It’s fair to say that the initial factory seasoning does set high expectations for continued performance. If this is your first time using a carbon-steel pan and you aren’t familiar with how to maintain it, the stickiness that arises from improper cooking technique or neglect might leave you feeling deceived. However, if you regularly season this pan, its long-term nonstick surface will strengthen over time, and its baseline nonstick-ness will improve with each use. In comparison to a traditional carbon-steel skillet, the nitrided pan does take a longer time to develop a seasoning, but the benefit of not having to worry about rust during the earlier stages of seasoning development make this pan much more forgiving.
Before you say, “this isn’t a nonstick pan if I have to season it,” let me remind you that popular hybrid nonstick brands like Hexclad also recommend that you pre-season with a thin layer of oil to activate nonstick properties of the pan. The difference between this pan and a Hexclad pan is that the Hexclad’s combination stainless steel and ceramic nonstick surface can’t actually develop a true seasoning. Moreover, its ceramic coating degrades over time, making it less effective with each use, regardless of how careful you are with it. This pan, being carbon steel, requires the same care, but can actually develop a seasoning and thus improves with each use. There is no pan out there that stays perfectly nonstick forever regardless of neglect.
In the long run: Misen pretreats the pan’s surface with a coating of corn oil, which makes it perform very much like a Teflon pan out of the box. But long-term testing has shown that this initial uncanny performance wears away after a couple of weeks. In order to prevent sticking, the pan will benefit from regular reseasoning with a thin swipe of neutral oil and a minute over heat. While some people accustomed to the convenience of conventional nonstick might be annoyed by this regular maintenance step, it’s an easy thing to habituate once you do it a few times. Months of cooking have shown that this pan’s surface gradually develops a nice permanent layer of seasoning, and when cared for with the manufacturer’s instructions, performs quite nicely.
Best cheap nonstick pan: Oxo Professional Ceramic Nonstick pan
Oxo Professional Nonstick Pan Set (8", 10")
Amazon
OXO
Pros and cons
Pros:
- Rated for high heat
- Well-designed rolled edge
- Wide cooking surface
Cons:
- Bows ever-so-slightly in the middle
- Like all nonstick cookware, coating will erode with use
Specs
Sizes available: 8", 10", 12"
10" pan weight: 2.5 lb.
Induction compatible: Yes
Dishwasher-safe: Yes, but hand-washing recommended
Metal-utensil-safe: Yes, but wood or silicone recommended
Oven-safe: Up to 600ºF
Warranty: Limited 2-year
We are not using “cheap” as a pejorative here. Because almost every pan recommended in this piece will likely need replacement after several years, picking a high performer that comes at the lowest price possible is a big benefit. And like so much of Oxo’s gear, the Oxo Pro Ceramic Nonstick Pans are a bargain relative to their quality. They have a slick ceramic nonstick surface out of the box and are easy to maneuver around the stove.
What we love: Eggs and pancakes released easily during testing while the handle stayed nice and cool throughout the process. The pan has rolled edges that make it easy to slide things from the pan and onto a plate with minimal effort. Like the GreenPan above, this Oxo pan is rated up to 600°F, is oven-safe, and has an exceptionally broad cooking surface relative to pans of the same dimensions. These pans frequently go on sale, too, which makes this a good budget option.
What we’d leave: While testing, we noticed a very slight convex shape to the cooking surface, which caused liquids to flow to the edges. However, it wasn’t so significant that it impacted the cooking.
A worthy splurge: Made In CeramiClad Nonstick Pan
Made In
CeramiClad Non Stick Frying Pan, 10"
Made In
Amazon
Pros and cons
Pros:
- Super-slick cooking surface
- Aesthetically pleasing
- Sturdy stainless steel base
Cons:
- Pricey
- Like with all nonstick cookware, nonstick coating will wear down with use
Specs
Sizes available: 8", 10", 12"
10" pan weight: 2.5 lb.
Induction compatible: Yes
Dishwasher-safe: No
Metal-utensil-safe: No
Oven-safe: Up to 550ºF
Warranty: Made In’s cookware warranties vary by type, and the nonstick cookware comes with a 1-year limited warranty.
Over the last several years, Made In Cookware has released a lot of kitchen and dining gear that our editors love to use at home, and it’s earned top spots in our product testing. When we were still recommending traditional nonstick cookware, the brand’s original nonstick pan (which is now part of its ProCoat Non Stick cookware line) was often a contender for top pick. In 2025 we were thrilled to find that Made In’s newer CeramiClad nonstick pan was just as slick as the traditional one, and after months of testing, we still enthusiastically recommend it.
What we love: If you like stainless-steel cookware for its heft, sturdy construction, and sleek look, but want a nonstick pan for cooking eggs, quesadillas, crepes, and the like, you’ll love this pan. In our testing, a fried egg—cooked with absolutely no butter, oil, or other fat—released from the surface of this pan just as easily, beautifully, and cleanly as it did from our previous, traditional nonstick top picks.
Like the brand’s original nonstick line, the base of the nonstick ceramic cookware is Made-In’s sturdy 5-ply stainless-clad frying pan, so it’s compatible with all kinds of cooktops, including induction.
This pan is a breeze to clean with a soft sponge and soapy water, and if you’re in it for the aesthetics, it also looks great. It has a cream-colored interior coating, and the handle comes in two finishes: stainless steel and antique brass.
What we’d leave: This is the priciest nonstick pan we will recommend. Given the price, it’s good to keep in mind that repeated exposure to any real heat, even lower temperatures, will gradually deteriorate the nonstick coating on all ceramic nonstick cookware, even higher-end pieces like this. To help extend the pan’s life, use wood and silicone utensils and wash it exclusively by hand.
How I tested nonstick pans
I put every pan through its paces with a series of cooking tests, outlined below. I also gathered intel from Bon Appétit staffers about their experiences with the cookware.
Water evaporation test
I first put two tablespoons of water in cold pans before turning up the heat. I then timed how long it took for the water to evaporate to test how effectively the pans conducted heat.
Cooking tests
I used the pans to make pancakes, which would reveal any hot or cold spots. Then I fried eggs in each pan—without any butter or oil—to see how easy they’d be to dislodge.
To be clear, this is not how I'd recommend ever cooking an egg—even in a nonstick pan. Fat, whether from oil or butter, improves release and, more importantly, flavor. But cooking without it does effectively demonstrate the nonstick-ness of a nonstick pan.
Handling test
After the cooking tests, I had several staffers give the pans a go. This way I could judge if they’re comfortable to handle for a range of hand sizes.
We also regularly retest our top picks throughout the year to update our reviews with intel gleaned from long-term use. Ultimately, the best way to test these pans is to have people live with them and use them, so that’s our aim.
What you need to know about nonstick coatings and their durability
Below, find answers to questions we commonly field about nonstick pans.
Are Teflon pans/PTFE pans safe?
The short answer is: We can’t say for sure. Scientists are continuing to study PTFE's impact on people and how it gets into their bodies, and they don’t have conclusive answers yet. As such, we’re no longer recommending pans with traditional Teflon nonstick coatings. The long answer? Well, here’s what we can say:
PTFE is short for polytetrafluoroethylene, a substance commonly known as Teflon (PFOA is a type of PTFE and yes there are so many acronyms!). This popular and effective nonstick coating was first made available to home cooks under the brand name T-fal (Tefal in France). However, Teflon is a type of PFAS, a family of chemicals used in a wide range of industrial applications that have been dubbed “forever chemicals” due to their persistence in the environment. We care about it here because PTFE is the most common type of nonstick material used in conventional nonstick cookware.
Numerous health and research institutions have linked PFAS exposure to a wide range of health risks and negative impacts on the environment. This part isn’t up for the debate. The question is whether cooking with a Teflon pan, with proper care and guidance, is cause for concern. While cooking is potentially less of a hazard compared to other means of PFAS exposure, extant research and broad scientific opinion still emphasizes general caution.
The strongest evidence about the adverse health effects of PFAS involve people exposed to levels far higher than the average person who cooks with a nonstick pan, like workers and people who live near factories that dumped chemicals on the land and into the water table.
As for low level exposure, scientists are working to understand the chemicals’ impact on people. Seeing that they’re present in 98% of American bodies, it’s a tricky task to determine what that exposure might be responsible for.
The FDA claims that not all PFAS are “migratable” (able to move from the pan to your food), which is part of the reason why PTFE has remained on the market. According to the FDA’s reasoning, “PFAS molecules are polymerized (i.e., joined together to form large molecules) and are then applied to the surface of the cookware at very high temperatures, which tightly binds the polymer coating to the cookware. [This] process vaporizes off virtually all the smaller (i.e., “migratable”) PFAS molecules.”
A 2007 study on popcorn bags seemed to show that the claim that migratable PFAS molecules all burn away isn’t entirely true. And again, the long-term cumulative effects are not entirely understood.
Teflon claims on its site that, if ingested, PTFE coatings will not be absorbed into the body because they are inert; however, a 2017 review of several studies regarding nonstick pan safety concluded that “the studies that describe the toxicity of PTFE are only a few in number, and results do not present substantial conclusions. To the best of our knowledge, there is no experimental report that describes the toxicity of ingested PTFE.” So, one more time, it seems more study is needed.
What we can say with certainty is that even if you were to rid your kitchen of PTFE-coated cookware entirely, you would still be exposed to those chemicals, as they continue to be present elsewhere in our food, water, and the environment.
So if Teflon pans aren’t the most significant risk, then why get so worked up about them? Because we nonstick pans of any type are more luxury than necessity, especially when there are readily available alternatives. There is an ever-growing market of nontoxic nonstick cookware as well suitable stainless-steel and cast-iron options that we get into below.
Why don't ceramic nonstick coatings last?
All the ceramic nonstick coatings we've seen are a type of silica-based sol-gel. The coating undergoes a chemical process that produces a highly uniform nanostructure that is exceptionally water and oil repellant. Some testing sites erroneously claim that ceramic nonstick surfaces exude silicone oil, which is what makes them nonstick. According to MIT material science engineer and professor Rob Macfarlane, though, those claims are inaccurate and not how sol-gel surfaces function.
Instead, he explained that sol-gels are highly brittle. Repeated heating and cooling and the general wear of cooking will create tiny fractures in their structures. These fractures subsequently increase surface friction, reducing the nonstick properties of the surface. No amount of care and babying will prevent this from happening (unless, of course, you don’t use the pan at all).
Can I use metal utensils with a nonstick pan?
As mentioned above, nonstick cookware is prone to scratching—no matter what claims the manufacturer may make about it being scratch-resistant. We recommend steering clear of metal tools when cooking with nonstick, regardless of the type of coating in question, to avoid damaging your pans and subjecting your food to potentially harmful chemicals. Opt instead for wood or silicone—both your pan and your body will thank you.
How do I clean a nonstick pan?
While many makers of nonstick pans claim their products are dishwasher-safe, we don't think you should take them up on that. Hand-washing will prolong these pans' longevity (and that washing should be easy enough; we’re talking about nonstick after all). While you may be tempted to wipe out your pan with a paper towel and call it a day, a quick wash with soap and water will ensure you rid it of any food residue and avoids the risk of that residue burning onto the pan the next time you heat it.
Just make sure you avoid scrubbing with anything abrasive—even when dealing with burned-on food, save the steel wool and metal scraper for a more sturdy piece of cookware and opt for a soft sponge instead. If you're finding that things are really sticking, it may be a sign that your pan is due for replacement.
How long do nonstick pans last?
No matter what the nonstick coating is made of, a nonstick pan won’t stay slick forever—not even if you always wash it by hand and never use metal utensils. If you have a high-quality nonstick pan like the ones recommended above, and you treat it with TLC, you can expect up to five years of regular use. Some home cooks have reported longer lifespans while others have had to replace their nonstick pans after just a year. The life of your pan will depend on a number of factors, including what the coating is made of, how often you use it, how often you use it with higher heat (this degrades the coating more quickly), and how you clean it. The good news is that it’s easy to know when it’s time to buy a new nonstick pan: Food will start to stick to the cooking surface.
What makes a good nonstick pan
A durable, ceramic cooking surface
A nonstick pan should release cooked food easily (and without butter or oil right out of the box) so we looked for pans with high-quality ceramic-coated nonstick cooking surfaces that released food with little effort were easy to clean with soapy water and a dish sponge. No matter the material, nonstick coatings won’t last forever, but some of the pans we tested scratched or scorched far too easily while others looked good as new after multiple rounds of testing and hand-washing.
Quick and even heat distribution
Like a cast-iron pan, the heat distribution of a nonstick skillet should be even. Unlike heavy cast iron, however, a nonstick pan should heat up relatively quickly. The base material of the pan does affect the time it takes to heat and cool, but generally a nonstick pan should heat up in just a couple of minutes over low or medium heat.
Ergonomic design
Heft and aesthetics are a matter of preference, but a pan should be comfortable to hold. Keeping in mind that comfort is also somewhat subjective, we looked for pans with handle designs that felt comfortable for multiple testers while cooking. A handle should also stay cool while cooking on the stovetop.
Other nonstick pans we liked
GreenPan Reserve Pro 8" Frypan
Amazon
Green Pan
Williams Sonoma
GreenPan Reserve is the brand’s most aesthetically pleasing line thanks to the off-white ceramic-coated nonstick cooking surface and gold-toned handle. Reserve cookware comes in a variety of subdued, design-friendly colors and you can often get a two-pan set in complementary shades. Out of the box, the light-colored interior surface is as slick as other GreenPan pans, but in my experience using the original Reserve cookware long-term, it is a bit more delicate than the darker ceramic nonstick coatings on other GreenPan lines. But in the summer of 2025, the brand released the Reserve Pro line of ceramic nonstick cookware and began to phase out the original Reserve cookware. The Pro line is almost identical to the original line, but has an improved nonstick coating for added durability and the handle design has been tweaked for easier stacking (use pan protectors if you stack your pans). Some Reserve pieces come with lids, and the Reserve Pro lids now also have a silicone ring to help protect coating around the edge of the pan. Unfortunately, the upgraded design didn’t eliminate the riveted handle design, so depending on what you cook in it, you may need to use a little extra elbow grease when cleaning around the rivets.
GreenPan GP5 Hard Anodized Healthy Ceramic Nonstick 12" Frying Pan Skillet
Amazon
GreenPan Paris Pro Ceramic Nonstick Pan, 10"
GreenPan
Amazon
Wayfair
The GreenPan Paris Pro line is an earlier generation of GreenPan. While it hasn’t been discontinued yet, it does seem like the company is phasing it out in favor of newer models like the Valencia. The Paris Pro was similar to the Valencia in terms of performance and design and was once one of our top picks; however, the Paris is not compatible with induction cooktops so we bumped it down on our list.
GreenPan Venice Pro Tri-Ply Stainless Steel Skillet
Amazon
The Venice Pro Tri-Ply was another nice ceramic-coated nonstick pan from GreenPan. The line has been discontinued, but it is still available through some retailers. It performed on par with other GreenPan’s we liked though was a bit more expensive.
Swiss Diamond CXD Nonstick 8" Fry Pan
Swiss Diamond
The Swiss Diamond CXD Nonstick Frypan is sturdy and thick, but not too heavy, thanks to an induction-friendly aluminum base. The black cooking surface (which is PFAS-, lead-, and cadmium-free) is slick, yet ever-so-slightly textured in a way that lets food brown better and more efficiently than a super-smooth nonstick surface would. Compared to other nonstick pans in this review, this one is fairly shallow and, because of the thick base material, it takes a little longer to heat than comparable pans, but it’s very easy to clean—especially because there are no rivets on which to catch food.
Making an omelet in the Swiss Diamond CXD frypan.
Anolon Everlast Ceramic Nonstick Frying Pans, 3-Piece Set
Wayfair
Over our years testing Anolon products, it’s made some real improvements to its cookware. The Everlast is a fully clad frying pan, so it conducted heat evenly and responded well to changes in temperature. That construction also gives the pan a substantial feeling that’s lacking in some less expensive nonstick pans. And while the eggs we cooked didn’t exactly slide around the pan, they released easily to flip, even in a dry pan.
The best part of the Everlast’s design though, may be its flush rivets. The design of the cook surface meant there were no nooks or crannies for anything to stuck in, making clean up even easier than it typically is with a good nonstick pan.
The one downside is that, currently the Everlast is only available as part of a 3- or 11-piece set. The 3-piece includes 8.5", 10", and 12.25" skillets. The 11-piece set also includes two saucepans, a sauté pan, and a stockpot. Given our general avoidance of nonstick saucepans and stockpots, we’d stick with the skillet set.
HENCKELS Clad H3 2-pc Stainless Steel Ceramic Nonstick
Amazon
The H3 line from Henckels is a decent affordable cookware line. These pans are clad with stainless steel and aluminum, so they are lightweight and easy to maneuver. The nonstick performance is pretty standard for a ceramic pan and while the brand says it is metal utensil safe, it did still scratch when rough handled.
Zwilling Clad CFX 2-pc Stainless Steel Ceramic Nonstick
Amazon
This is another stainless-steel clad nonstick pan, that is easy to handle on the stovetop. The performance on this pan was also pretty standard and middle of the pack. As a more affordable pan with a stainless-steel exterior, this is a nice-looking and affordable alternative to the Made-In pan above.
Nonstick pans we don’t recommend
Not all of the nonstick pans below are bad, but we don’t suggest spending your money on them when you could buy one of our recommended pans instead.
Caraway’s nonstick frying pan looks really nice. And out of the box, it’s very slick. However, if you read cookware reviews from around the internet you’ll find that this pan has a mixed track record. In our experience, the Caraway cooking surface is pretty delicate; it scuffed and scratched fairly quickly, and the nonstick coating started to lose its slippery, slide-y utility after just a few months of use even when treated with care. Caraway’s cookware also made a lot of annoying noise on three different induction cooktops used in testing.
Kyocera Ceramic Coated Nonstick Pan
Despite performing well in initial tests, the nonstick surface on Kyocera’s ceramic frying pan deteriorated quickly. We’re not alone in this: It’s limited lifespan is a common complaint in online reviews.
Despite the name, there’s nothing particularly large about this pan. Also, the handle isn’t very comfortable to hold and its coating failed our fried egg test.
This Instagram-famous pan has a novel design that lets it double as a sauté pan; however, we’ve been consistently underwhelmed by the longevity of Our Place’s ceramic nonstick surface. If you like the size and shape, we’d instead recommend going with the enamel-coated cast-iron version of the Always Pan. Our opinion here is based on the original version of the pan. Our Place released an updated Always Pan with a new coating, and we’ve begun testing it. Once we’re done, we’ll change our tune if its warranted.
Nordic Ware Cardamom 12" Nonstick Frying Pan
We’re big fans of Nordic Ware’s baking sheets, so we were excited to try the colorful new Nordic Ware Cardamom nonstick ceramic coated pots and pans (well, mostly the pans since you don’t really need a nonstick pot). Sure, the wood handle wasn’t the most practical, and the Cardamom is more of a sauté pan than a frying pan, but it looked nice, and when we received it, we were impressed with the lightweight, seemingly high-quality construction and ceramic nonstick coating. Unfortunately, it’s not induction compatible, and you won’t see anything in our top picks that doesn’t work with gas, electric, and induction cooktops.
Before we moved away from recommending PTFE-based pans, the Zwilling Madura was our top ranked nonstick pan for its affordability and easy to use. The current, ceramic nonstick version is similarly nice and easy to wield. However, the nonstick field has expanded quite a bit in the last few years. The plastic handle makes this one a little less desirable than the metal-handled options above.
Stylish looking, sure, but the Zwilling Milano is heavy and more expensive than its counterparts. The pan also developed a chip on the rim during testing.
Matfer’s carbon-steel pans are first-class, and the industry pan also makes a line of nonstick cookware. If you’re familiar and like using Matfer pans, you might like this one. The flat handle design is not the most comfortable thing in the world, and the price point is a bit high, so this pan is probably more of an acquired taste. Honestly, if you want a Matfer pan, just get the original thing.
Alternatives to nonstick cookware
If the PFAS of it all has you feeling squeamish about nonstick, we recommend you consider one of the below options instead.
A well-seasoned cast-iron skillet
A cast-iron skillet is never going to offer the kind of slide-out-of-the-pan stick resistance that Teflon does. But in our experience, a well-seasoned cast-iron pan works just as well as any ceramic nonstick skillet. And unlike ceramic nonstick cookware, the nonstick coating on cast-iron skillets will only get better with years of use and seasoning. You can literally own a cast-iron skillet for the rest of your life and pass it on to your grandchildren, with proper care.
Lancaster
No. 8 Cast Iron Skillet
Lancaster Cast Iron
Amazon
Lodge 10.25" Cast-Iron Pre-Seasoned Skillet
Amazon
Smithey No. 10 Cast-Iron Skillet
Food52
Smithey Ironware
An enameled cast-iron skillet
Though many people believe enameled cast iron cookware is nonstick—or that it’s supposed to be, anyway—it’s not. But the porcelain enamel coating does provide a fairly smooth surface right out of the box, and with enough butter or oil and just the right temperature, it can be almost nonstick. More importantly, the enamel protects the cast iron underneath, making it both rust-resistant and nonreactive acidic foods.
An enameled cast-iron skillet doesn’t require the kind of cleaning and seasoning raw cast iron does, and unlike a nonstick pan, with proper care, high-quality enameled cast-iron cookware will last forever.
Made In Enameled Cast Iron Skillet
Made In
Staub Cast Iron 11" Traditional Skillet
Williams Sonoma
Zwilling
Amazon
Vermicular 10.2" Oven-Safe Skillet
Vermicular
Food52
A stainless-steel skillet
According to Bon Appétit food director Chris Morocco, the right stainless-steel pan is something that “you will never get bored of, cannot destroy, and will never let you down.” They’re more versatile than nonstick cookware because they’re oven-safe, can stand up to high temps, and will carry you through decades of cooking. To make one nonstick, simply preheat oil in the pan until its surface shimmers, then add the food you’d like to cook. It won’t stick. No coating needed, just fat.
All-Clad D3 3-Ply Stainless-Steel Fry Pan, 10"
Amazon
Williams Sonoma
All-Clad
Ninja C90026 EverClad Commercial-Grade Stainless-Steel 10.25" Fry Pan
Amazon
Ninja
Hestan NanoBond Titanium Skillet, 8.5"
Hestan
A carbon-steel skillet
Carbon steel is a favorite in professional kitchens (and the best material for a wok) because it’s sort of a unicorn in the cookware world: When properly seasoned, it offers the nonstick convenience and lightweight feel of a ceramic or PTFE-coated nonstick pan with the durability of a cast-iron or stainless-steel skillet. It also tends to be more affordable than stainless-steel or even some cast-iron models.
De Buyer Mineral B Pro Carbon-Steel Fry Pan
Amazon
Williams Sonoma
WebstaurantStore
Merten & Storck
Carbon Steel Pro Induction 10" Skillet
Amazon
Matfer Bourgeat Black Carbon-Steel Fry Pan
Wayfair
Amazon
Walmart
WebstaurantStore
Hey, what about Hexclad?
We think of Hexclad cookware, billed as hybrid cookware, as a separate category from the nonstick pans in this review. Its cooking surface, along with those of pans like GreenPan’s Spectra line, is a combination of ceramic nonstick and stainless steel that, in general, we haven’t found sears as well as stainless or releases as well as nonstick. Taken together with the fact that hybrid cookware tends to be relatively expensive we’d encourage people to select one pan of each type instead of trying to mash them together.
Because a nonstick pan can’t be your only piece of cookware…
- Check out our favorite cookware sets
- Consider a cast-iron skillet that will last a lifetime
- Want the actual everything pan? Get a sauté pan
Additional reporting by Wilder Davies and Alaina Chou.
Source: This story originated with Bon Appétit.
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