Tiffany Haney
Non-stick pans are a kitchen essential for cooking delicate foods like eggs and thin pieces of fish, as well as breakfast foods like pancakes and French toast. They are also great for quick sautés since they are usually lightweight, heat up quickly, and are easy to handle.
When it comes to choosing the best non-stick pan surface, there are two main types to consider: traditional non-stick and ceramic non-stick. Traditional non-stick cookware is often made with PTFE (also known as Teflon), while ceramic non-stick cookware can be made with a ceramic coating or glaze. Traditional non-stick tends to be more non-stick than ceramic and usually lasts longer, but it shouldn't be used at high temperatures. Ceramic non-stick cookware can withstand higher temperatures but may not be as non-stick and typically doesn't last as long.
Some people prefer ceramic non-stick cookware because it is not usually made with the same chemicals as traditional non-stick cookware, which has been associated with potential health and environmental risks. However, it's important to note that the health risks associated with traditional non-stick cookware are minimal when used correctly and at moderate temperatures.
When choosing a non-stick pan, consider the type of non-stick coating, the weight, the handles, the dishwasher and oven safety, and the cooktop compatibility. For example, if you have an induction cooktop, make sure to choose a pan with a magnetic base.
- Zwilling Madura Plus Nonstick Aluminum Fry Pan: Best overall non-stick skillet with a comfortable handle and oven-safe up to 300 degrees Fahrenheit.
- Cook's Standard Nonstick Hard Anodized Fry Pan: Best less expensive option that performs well and has a sturdy yet lightweight design.
- Oxo Good Grips Hard Anodized Nonstick Frying Pan: Best lightweight option with a comfortable silicone grip and oven-safe up to 390 degrees Fahrenheit.
- Tramontina Professional Aluminum Nonstick Fry Pan: Features a removable silicone handle and is oven-safe up to 400 degrees Fahrenheit.
- Caraway Nonstick Ceramic Frying Pan: Best ceramic non-stick skillet with a high oven safety of up to 550 degrees Fahrenheit.
- GreenPan Valencia Pro Ceramic Nonstick Skillet: Best less expensive ceramic option that is oven-safe up to 600 degrees Fahrenheit.
- Material Kitchen The Coated Pan: Best non-stick skillet for high heat with a copper interior and oven-safe up to 500 degrees Fahrenheit.
| Characteristics | Values |
|---|---|
| Price | $25-$600 |
| Material | Stainless steel, cast iron, carbon steel, aluminium, ceramic, PTFE, Teflon, anodized aluminium |
| Weight | Lightweight, mid-weight, heavy |
| Handle | Long, thick, wide, comfortable, cool-to-touch, silicone, riveted, removable, ovenproof, nonslip, ergonomic |
| Heat distribution | Even, quick, good, excellent |
| Heat resistance | Up to 400-650°F |
| Induction-compatible | Yes, no |
| Dishwasher-safe | Yes, no |
| Oven-safe | Up to 400-650°F |
| Non-stick | Yes, no |
| Scratch-resistant | Yes, no |
| PTFE-free | Yes, no |
What You'll Learn
Ceramic coating
One of the biggest advantages of ceramic coating is its heat retention properties. Ceramic pans hold heat more efficiently than traditional pans, so they should be used on low to medium heat when cooking. This makes them a good energy-efficient option.
In terms of durability, ceramic coating is more prone to scratches than some other non-stick coatings and may only last a year, making it a less economical long-term option. However, ceramic coating is very effective at preventing food from sticking to the pan. You only need a dash of oil or butter when cooking with a ceramic-coated pan, and food will slide right off.
Overall, ceramic coating is a great choice for a non-stick pan. It offers excellent heat retention, is easy to clean, and is a safe and eco-friendly option. However, the coating may not be as durable as some other options and is prone to scratches.
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Carbon steel cookware
However, carbon steel cookware can react with acidic foods, giving dishes a metallic taste and discolouring the cookware. Additionally, the initial seasoning process can be daunting and time-consuming for those new to carbon steel. Regular use can also cause a transformation in the cookware's appearance, giving it a patina that changes the colour of the steel.
Overall, carbon steel cookware is a great choice for any chef looking for a durable, versatile, and non-stick option.
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Enameled cast iron
While enameled cast iron is not marketed as non-stick, its performance is enhanced by preheating and using butter or oil. This type of cookware is easy to clean and maintain, ensuring its longevity.
Some popular brands that offer enameled cast iron products include Le Creuset and Lodge.
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Seasoned cast iron
One of the benefits of seasoned cast iron is its durability. With proper care, cast iron pans can last for generations, making them an eco-friendly choice. They also have excellent heat retention and even heating properties, which help food cook more uniformly. Additionally, cooking with cast iron can increase the iron content of food, making it a beneficial option for individuals with iron deficiencies.
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Anodized aluminium coating
"Anodized aluminium" may sound like a mouthful, but this coating is a popular choice for non-stick cookware and is a durable, safe, and efficient option for your kitchen. This coating is created through an electrochemical process that builds up a strong oxide layer on the aluminium surface, creating a non-reactive and non-stick surface. This process makes the pan surface incredibly durable and scratch-resistant. Anodizing creates a thicker coating than most non-stick coatings, providing better heat distribution and preventing hot spots, which is ideal for even cooking.
The hard, smooth surface of anodized aluminium is a key advantage. This coating is incredibly non-stick, often outperforming other non-stick coatings like Teflon. The smooth surface also makes cleaning a breeze; simply wiping the pan with a soft cloth or sponge is often enough to clean it thoroughly. Due to the nature of the coating, these pans are also corrosion and stain-resistant, ensuring a longer lifespan for your cookware. The anodizing process creates a non-porous surface, meaning food residue and stains won't penetrate or affect the cooking surface, keeping your pans looking newer for longer.
Another benefit of anodized aluminium is its heat conductivity. Aluminium is an excellent heat conductor, and the anodizing process further enhances this. The coating allows for quick and even heat distribution, reducing hot spots and ensuring your food cooks evenly. This efficient heat transfer also means less time waiting for your pan to heat up, and the improved heat retention keeps your food warm for longer, perfect for busy cooks and large meals. Additionally, the hard-anodized surface can withstand higher temperatures, making it ideal for searing and browning meats.
While anodized aluminium offers superior non-stick performance, it's important to note that, like all non-stick coatings, it requires some care to maintain its performance and longevity. Using non-metallic utensils, such as wooden or silicone tools, is recommended to prevent scratching the surface. Hand washing with mild detergent and avoiding abrasive cleaners or scouring pads will also help maintain the integrity of the coating. With proper care, anodized aluminium cookware can last for many years, providing a reliable and safe cooking experience.
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Frequently asked questions
There are two main types of non-stick coatings: traditional non-stick and ceramic non-stick. Traditional non-stick coatings are often made with PTFE (also known as Teflon), while ceramic non-stick coatings can be made with a ceramic coating or glaze. Traditional non-stick coatings tend to be more non-stick and last longer, but ceramic coatings are usually free from certain chemicals found in traditional non-stick coatings.
Non-stick pans are typically lighter weight than other types of pans, such as stainless steel and cast iron. They can also be used with less oil, making them a healthier option. Non-stick pans are also easier to clean than other types of pans.
To care for your non-stick pan, it is important to wash it after each use to prevent the buildup of acids. Avoid using abrasive tools or harsh detergents, as these can scratch and peel the non-stick coating. Do not over-expose the pan to extreme temperatures, and do not stack other cookware on top of it without using a trivet or other protective material.
Non-stick pans have gotten a bad reputation due to the use of a chemical compound called PTFE, which can release harmful fumes at high temperatures. However, this compound is no longer used in the production of non-stick cookware, and non-stick pans are generally safe to use when used properly.
