“Today’s nonstick cookware is more convenient and safer for everyday use than it was previously,” says Mellanee R. Harvin, private chef and owner of The Fork Goes on the Left. “Soap and warm water are all you really need.” To find the best nonstick pan, we researched a variety of picks, keeping in mind material, size, and whether or not it’s oven-safe. In addition to Harvin, we also consulted Marcel Vigneron, a chef, and Tom Dodds, a chemical engineer, for additional insight. Overall, the Tramontina Professional Restaurant Fry Pan is the best nonstick pan. The pan is compatible with most stovetops, offers even heat distribution, and has a comfortable handle that makes it easy to use. Here, the best nonstick pans. Size: From 8 inches | Material: Aluminum | Oven-Safe: Yes The pan’s silicone and metal construction allow it to be moved directly from the stovetop to the oven safely (up to 390 degrees) to make those one-pan dinners easier than ever. Just keep in mind that if you have an induction stovetop, this pick is not compatible. Price at time of publish: $40Product Details: Size: 10 inches | Material: Aluminum | Oven-Safe: Yes Size: From 8 inches | Material: Stainless steel | Oven-Safe: Yes Price at time of publish: $99Product Details: Size: 10 inches | Material: Ceramic | Oven-Safe: No Size: 10- and 12-inch set | Material: Aluminum | Oven-Safe: Yes Size: From 8.25 inches | Material: Cast aluminum | Oven-Safe: Yes Size: 10 inches | Material: Ceramic nonstick, Hard-Anodized Aluminum | Oven-Safe: Yes Size: From 8 inches | Material: Stainless steel | Oven-Safe: Yes Keep in Mind: This pan will need to be continually seasoned, though the company claims their copper-inspired line requires less maintenance than traditional copper sets. Size: 12 inches | Material: Ceramic | Oven safe: Yes
Size
The differences between pan sizes aren’t as apparent as they are with volume-based cookware like saucepans. Nonstick pan sizes are typically 8, 10, or 12 inches wide, but they are measured by overall diameter wall top to wall top and not by the cooking surface area on the bottom. A 10-inch nonstick pan with curvy sides may only have a surface cooking area that is 8 inches in diameter. This could be problematic for cooking dishes like bacon as the bacon strip won’t be able to lie completely flat in the pan.On top of that, pan sizes are rounded down to the nearest inch, but never up. So, a 10-inch pan could measure anywhere between 10 and 11 inches.
Material
The best nonstick pans are offered in a few different materials, like ceramic, aluminum, and stainless steel. Some materials work better to prepare certain foods, so there are a few factors to consider. Heat conductivity, retention, and tolerance: This is dependent upon the material beneath the nonstick surface layer. Some nonstick cookware should never be used above medium-high heat to protect the coating from overheating. If it does get too hot, it may cause permanent damage. Durability: The higher the quality versus frequency of use will dictate how long your nonstick pan can last. How you store your pans also makes a difference. Make sure you don’t stack other pans or metals on your nonstick cookware to avoid damaging or chipping the coating. Ease of care: A quick, gentle scrub will have your nonstick frying pan looking good as new. Just remember it is best to avoid abrasive cleaners with all types of nonstick pans.Stick resistance: This is the material’s ability to resist sticking to foods.
Oven safety
A nonstick pan that can go straight from the stovetop to the oven is a great tool for one-pan cooking. However, not all pans are this versatile. If you put a nonstick pan that’s not oven safe into a hot oven you may damage or warp it permanently, so be sure to double-check each pan’s specifications.
Your Questions, Answered
What makes it nonstick?
Avoiding a crusty mess is as simple as relieving friction, explains Tom Dodds, a chemical engineer. “A nonstick coating is added to metallic cookware in order to reduce friction on the metal surface,” says Dodds. “This is what helps food slide right out of the pan and helps optimize cleaning and rinsing.” Thanks to modern technology, potentially harmful substances that were once used have been replaced by polytetrafluoroethylene (commonly known as Teflon or PTFE), which experts like Dodds say are safer options.
How do you clean a nonstick pan?
You should always read the use and care instructions to know how to best clean your pans to make them last as long as possible. Chef Marcel Vigneron advises avoiding the dishwasher at all costs–even if the care instructions say it’s safe–but says a mild detergent or a soft scrubber are better than using abrasive cleansers, steel wool, and coarse scouring pads.
Is it safe to use a scratched nonstick pan?
Any nonstick pan made with Teflon that is scratched (especially if it was made before 2013 when the harmful substance perfluorooctanoic acid (PFOA) was used) is deemed no longer safe to use. Ceramic pans that are damaged should also be tossed because its metal could leach into your food. If you see that the surface of your nonstick pan has been scratched, warped, or discolored, it’s got to go.
Who We Are
Belle DuChene is an award-winning digital content producer and freelance writer for Better Homes & Gardens. For this story, she spent several days researching the science behind nonstick pans and comparing the attributes and pitfalls of 15 different pans by comparing product specifications, intended uses, and customer reviews. She also consulted various industry and brand-specific experts to learn more about nonstick materials and frying pan designs.
