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Nonstick pans are a beginner cook's best friend. They are highly forgiving pieces of cookware and will compensate for common cooking mistakes. The best nonstick pans will easily release food during cooking and clean up, liberating you from the burden of stuck on messes. Many people consider them an indispensable component of their cookware arsenal, and while we don’t necessarily feel that way (we’ll touch on that later), we still understand that nonstick pots and pans are convenient and useful for many, which is why we have spent so much time testing and evaluating them over the years.
- The best nonstick pan overall: Greenpan Valencia Pro, $110 for set of 2 on Amazon → Read more
- The best budget nonstick pan: Oxo Professional Nonstick Pan $90 for set of 2 on Amazon → Read more
- The best conventional nonstick pan: Zwilling Madura Plus $70 on Amazon → Read more
Though we have a general preference for cast iron, carbon steel, enameled, or stainless steel cookware, we put away those prejudices to come up with a thorough review of the best nonstick pans. Read on for more details on our top picks, how we chose them, and the difference between ceramic and PTFE-based nonstick coatings—an important distinction as the long-term impacts of some chemicals used in PTFE nonstick coatings continue to be investigated.
The best nonstick pan: GreenPan Valencia Pro frying pan
We’ve remained consistently pleased with GreenPan’s work over the years, and we consider the brand to be the standard bearer for ceramic nonstick cookware. This pan has a high quality coating that maintains its fresh-from-the-box level of nonstick following months of regular use. GreenPan really distinguishes itself by the overall design of its pans in addition to the quality of their nonstick cooking surface. The Valencia is relatively lightweight and has a pleasantly shaped handle that’s comfortable to grasp, which makes maneuvering the pan quite easy. It has a hard anodized aluminum core, allowing it to heat up and cool down quickly on the stovetop, and we’ve yet to encounter any issues with hot spots. The nonstick surface is rated for high heat, up to 600°F, and is more resistant to scratching compared to earlier generations of GreenPan ceramic nonstick cookware. It is also induction compatible, oven safe, and dishwasher safe (although we always recommend hand washing ceramic nonstick pans to preserve the ceramic coating). A good pan should be easy and comfortable to use, and the Valencia is exactly that.
Our issues with the Greenpan Valencia aren’t with the pan itself but with ceramic nonstick in general. All ceramic nonstick surfaces, even the very, very good nonstick surfaces, wear down after each use. That means that unlike cast iron, carbon steel, and stainless steel pans, which can last a lifetime, nonstick pans are, in essence, disposable items.
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: Yes, but wood or silicone recommended
Ovensafe: Up to 600º
Warranty: 1 Year
The best budget nonstick pan: Oxo Professional Ceramic Nonstick pan
Oxo ceramic nonstick pans are a great bargain pick relative to their quality. They have a slick nonstick surface out of the box and are easy to maneuver around the stove. Eggs and pancakes released easily during testing and 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, it’s rated up to 600°F and is oven safe, and has an exceptionally broad cooking surface relative to pans of the same dimensions. The 10 inch pan costs around $60, but is frequently on sale, which makes this a choice budget buy.
Beyond our general concern about the degradation of all ceramic nonstick coatings, we did notice a 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, so we didn’t weigh it too heavily.
Specs:
Sizes available: 8", 10", 12"
10" pan weight: 2.5
Induction compatible: Yes
Dishwasher-safe: Yes, but hand-washing recommended
Metal utensil safe: Yes, but wood or silicone recommended
Ovensafe: Up to 600º
Warranty: Limited 2 Year
The best traditional nonstick pan: Zwilling Madura Plus
Before we decided to focus all future testing on PTFE-free pans, we chose the Zwilling Madura Plus as our nonstick winner for several years. This pan shows the power of Teflon, one of the biggest brand names of PTFE, at its finest, maintaining a nonstick surface through consistent use over the course of a couple of years in test kitchen editor Kendra Vaculin’s home kitchen. Nothing seems to stick to this pan. Pancakes, eggs, stir fry; throw whatever you like at it. It’s lightweight, even heating and has a comfortable handle.
PTFE and the family of chemicals involved in its production are different types of PFAS (the most controversial and well-known one being PFOA). These are commonly known as forever chemicals because they persist in the bodies of living organisms and the environment without breaking down. While cooking with a Teflon pan might not be the most problematic source of exposure in your kitchen (you’re more likely to be exposed to PFAS through produce and tap water) we’d suggest a ceramic-coated pan instead, especially since neither type of coating will last forever.
Specs:
Sizes available: 8", 10", 11"
10" pan weight: 2.09 lb.
Induction compatible: Yes
Dishwasher-safe: Yes
Metal utensil safe: Yes, according to manufacturer
Ovensafe: Up to 300º
Warranty: Zwilling’s products all have a limited lifetime warranty, but that excludes regular wear and tear. That means that if you use this pan for several years to the point that the nonstick coating wears out it is very unlikely to be covered.
How we tested nonstick pans
Our testing procedure consisted of a few side by side cooking tasks, in addition to long-term observational notes from members of staff who use the products on a regular basis. We first put two tablespoons of water in cold pans before turning up the heat. We then timed how long it took for the water to evaporate to test how effectively the pans conducted heat. For the cooking tests, we didn’t use any oil or butter. That’s not because we expect you to skip the fat in the pan when you’re actually cooking (we use fats in cooking for more than just lubricating a pan), however for the purposes of this test we wanted to see how well the nonstick surfaces performed without any assistance. We made several batches of pancakes in each pan which allowed us to observe any hot or cold spots on the pan. Afterward, we fried up some eggs, to see how easy it was to dislodge them. Then we had several staffers handle the pans, to see how comfortable they are to hold by people with hands of different sizes. As we regularly retest these pans throughout the year, we also updated the tests with any long term observations that might impact how we rank the pans. Ultimately, the best way to test these pans is to have people live with them and use them, which is what we try our best to do.
Are Teflon/PTFE pans safe?
The short answer is, the science just isn’t conclusive. The long answer, well, here’s what we can say:
PTFE, Short for polytetrafluoroethylene, and commonly known as Teflon is one type of PFAS, a family of chemicals used in a wide range of industrial applications, and 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. 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 routes 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 personwho 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 are 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, it wouldn’t eliminate exposure to those chemicals, as we are exposed to them elsewhere through 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 think they are more luxury than necessity, especially when there are readily available alternatives. There is an ever-growing market of non-toxic nonstick cookware as well suitable stainless steel and cast iron options that we get into below.
Is using metal utensils bad for nonstick pans?
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 to clean nonstick pans
While many makers of nonstick pans claim their products are dishwasher-safe, we recommend hand-washing them to help prolong their longevity (which 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.
Alternatives to nonstick cookware
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. The three listed below won our product test of the best cast-iron skillets, where you can read more about the pros and cons of this cookware.
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 ovensafe, 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. Find the winners from our review of the best nonstick skillets below.
Carbon steel is a favorite in professional kitchens 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. It tends to require a bit of work out of the box to get it seasoned and ready for use, but you'll be rewarded with a slick pan that'll last a lifetime, with proper care—unlike true nonstick, which you'll inevitably need to replace in a matter of years. To read more about carbon steel and how we selected the skillets listed here, head over to our full review.
Other ceramic nonstick pans we tested
What we think of the Greenpan Paris Pro
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, however the Paris is not compatible with induction cooktops.
What we think of the Greenpan GP5 Infinite8
The GP5 is also a great pan. It has the same easy to hold handle as other GreenPans, flushed rivets and a broad cooking surface relative to its dimensions. The company advertises that this pan has a newer, superior nonstick coating than the Valencia does, however our testing has yet to reveal a difference in quality. We will update that once we’ve had more time with the pan. The GP5 is also heavier than the Valencia and the Oxo. While it has a very consistent cooking surface, it takes a slightly longer time to heat up.
What we think of the Greenpan Venice Pro
In general, we prefer the anodized aluminum nonstick pans over those with stainless steel cores, like the Venice Pro. Aluminum is more affordable and when you consider that these pans will need to be replaced, we don’t see a need to splurge for a nonstick coated pan with a stainless steel core.
What we think of the Caraway Fry pan
If you read cookware reviews from around the internet you’ll find that this pan has a mixed track record. We fall into the camp of reviewers who didn’t love it. In our experience, the Caraway cooking surface scuffed and scratched quickly, and the nonstick coating started to lose its slippery slidey utility after just a few months of use.
What we think of the Kyocera Ceramic Frying Pan
This is another pan that performed well in our initial tests, but has a nonstick surface with a relatively short lifespan. We found this ourselves and it’s a common complaint in online user reviews as well.
What we think of the Great Jones Large Fry
Despite the name there is nothing particularly large about this pan. Also, the handle isn’t very comfortable to hold and its coating failed our fried egg test.
What we think of the Our Place Always Pan
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 recommend going with the enamel-coated cast iron version of the Always Pan instead.
Other Teflon pans we tested
What we think of the Le Creuset Nonstick Pro
Normally we are big fans of Le Creuset—their Dutch ovens and their enameled cast iron skillets—but we wouldn’t recommend their nonstick pan. It had a noticeable concave cooking surface that caused liquid to pool around the edge, something we wouldn’t expect in an expensive pan like this.
What we think of the Scanpan Professional Fry Pan
This pan has a nice nonstick surface, but takes longer to heat up than other pans we tested.
What we think of the Hestan Probond Nonstick Frying Pan
Every line of Hestan pans we’ve tried are incredibly high quality. Again though, because nonstick pans come with a ticking clock on their utility, we think you’re better off investing in a stainless steel Hestan pan rather than one of their nonstick models. Check out their top of the line Nanobond that food director Chris Morocco absolutely loves.
What we think of the All-Clad HA1
This pan boasts a nice stainless-steel handle, an anodized aluminum core, however we preferred the nonstick performance and value of the more affordable Zwilling Madura Plus.
What we think of the Made In Procoat
We are a fan of Made In’s stainless steel cookware, and while this pan is definitely of a similar quality in build, we wished this one was lighter and easier to maneuver.
What we think of the Tramontina Nonstick Fry Pan
This is a favorite on other review sites due to its relative affordability, however we found that the pan was prone to scorching.
What we think of the Hexclad Hybrid Nonstick Frying Pan
We aren’t fans of Hexclad. It belongs to a style of hybrid nonstick pans that uses a combination of nonstick coating and raised, uncoated stainless steel bumps. These pans require oil to actually be nonstick in much the same way a cast iron skillet or carbon steel pan would, so we don’t really see the point for someone in the market for a nonstick pan.
What we think of the Viking 3-Ply Hybrid Plus
This pan suffers from the same faults as the Hexclad above. The textured surface requires the home cook to preseason it with a layer of oil…much like a conventional pan.
What we think of the Anolon Ascend
We liked the flushed rivets and ergonomic handle, but the rough textured nonstick surface—designed to withstand metal utensils— ended up not really being that nonstick at all without the presence of a cooking fat.
What we think of the Calphalon Premier
Much like the Anolon Ascend, the nonstick properties of the textured surface isn’t that effective without cooking oil.