To measure all that, we cooked pancakes and fried eggs in each pan without any oil or butter to see how well they browned and to really assess just how “nonstick” the nonstick coating was. We also made scrambled eggs in a dry pan to see how much residue got left behind and to check for even heating again. Testers additionally took note of things like weight and how easy each pan was to clean.
We consulted industry experts for our other two picks, namely associate food editor and Test Kitchen member Kendra Vaculin and Danny Espinoza of Chicago’s Santo Chorizo. We wanted to consult cooking pros to hear what they’ve found works best for them in their day-to-day hectic cooking lives spent in professional kitchens.
A note on safety and nonstick cookware
Most nonstick cookware is made using polytetrafluoroethylene, or PTFE, which is what gives the pan that nonstick quality. When PTFE gets too hot—usually above 500ºF—it can break down and releasing harmful gasses into the air. It’s also prone to scratching, which might just sound like a nuisance, but it’s a bit more serious: When your cookware scratches, it means that bits of that PTFE could leech into your food while you’re cooking. In recent years, ceramic nonstick cookware has flooded the market as a nontoxic alternative, but in our testing, we’ve found that the coating on ceramic nonstick pans doesn’t last as long as other options.
We still think there’s a place for conventional nonstick cookware in your kitchen, but it should be used sparingly for very few tasks: omelets, soft scrambles, and other dishes that are cooked on low heat and very prone to sticking. Never use metal tools on your nonstick cookware, even if the instructions say it’s okay. Never subject your pan to super high heat, and make sure to replace it around the five year mark—or sooner if it shows any sign of damage. If you’re understandably wary of using nonstick cookware at all, find a few alternatives below.
Alternatives to nonstick cookware
Cast-iron skillets
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.
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. Find the winners from our review of the best nonstick skillets below.
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, 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.
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