Non-stick and multipurpose the best non stick pan america’s test kitchen with a lifetime guarantee.
Choosing a variety of pans to renew those that we already have worn out by the passage of time is not an easy task. To achieve this, we must look at a series of details: such as the structure of the handle, the connection with the base, its materials and, not least, their weight and diameter.
Taking into account, in addition, the day-to-day needs in the kitchen: both the saving of time, as well as the quality of what is cooked as well as the investment allocated to tools that must withstand the daily transfer.
You don’t have to be a good cook to make good recipes or cook good meals. It is enough to have well adapted and better quality equipment at your disposal. A non-stick pan is an essential tool for making good meals. But when buying it, you must keep in mind its type of coating, its ability to withstand heat as well as its ease of maintenance. Are you running out of time to review our entire buying guide as your goal is to find the best nonstick skillet?
When we look for options to buy a frying pan, logically we want one that is affordable, resistant, durable, easy to wash, light, non-stick and that allows us to cook various types of food.
Our recommendations for the best non stick pan america’s test kitchen
- Scanpan SC32001200 Classic Nonstick Frying Pan
- GreenPan Lima 8″ Ceramic Non-Stick Open Frypan
- Woll 1520DPI Diamond Lite Saucepan for Induction
- Tefal Expertise-32cm Non-Stick Frypan
- Monix Copper 20 cm Forged Aluminium Frying Pan
1. Scanpan SC32001200 Classic Nonstick Frying Pan
It is possible to buy a frying pan while making a gesture for the environment. This is indeed what this model offers. It is designed and produced by Scanpan. Its structure is entirely in recycled aluminum. This metal is cast by hand. It is light while being robust. It also conducts heat very well. You can use it with different sources, including gas.
Electric hotplates and ceramic hobs are also good cooking methods. On the other hand, aluminum is not magnetic. Thus, this pan is not compatible with induction. One of its strengths, on the other hand, is its ability to go in the oven. It can therefore be used to roast meat, to sear or de-glaze food or more commonly to cook pancakes or omelets. The pan supports up to 260 ° C.
The patented Sanitarium coating is a perfect non-stick coating. It prevents food from sticking. In addition, it helps reduce the use of fat for a healthier diet. This coating is also resistant. So you can use metal utensils to stir the food. You don’t risk damaging it. This material is also guaranteed PFOA free. The pan is dishwasher safe.
Its Bakelite handle transmits heat very weakly and very slowly. It is securely attached to the body without screws or rivets. The design of this utensil is classic and timeless. So you can use it for several years without the risk of going out of fashion.
2. GreenPan Lima 8″ Ceramic Non-Stick Open Frypan
True to its name, the GreenPan is a healthier, more environmentally friendly non-stick pan that really works.
Ceramic cookware has become popular in the wellness world; they have a reputation for being “healthier” than those made from Teflon or copper. Ceramic has a benefit, especially when cooking at high temperatures, because there are no possible chemicals that can leach into food. GreenPan did not win our vote for these reasons alone (although they are a bonus); it’s just a great frying pan.
This frying pan is also a true ergonomic delight. At just under 1kg, it’s the lightest of our top three picks, making it easy on the wrist and easy to move, whether you’re transferring food from a pan to a plate or sautéing. Unlike the other two pans, aesthetically, GreenPan looks basic; Without a distinctive surface pattern, it could easily be mistaken for any ordinary skillet, which is part of its charm.
Like the T-fal, this pan has an anodized aluminum body, which guarantees uniform cooking and the correct temperature distribution. It’s also incredibly scratch resistant – dragging a metal fork across its surface left the same marks as swiping a finger – that is, none. The pan can tolerate up to 400 degrees in the oven, and its silicone-wrapped handle helps keep it cool to the touch. Derived from sand rather than toxic material, the Thermolon ceramic nonstick surface thrives in lower heat environments, but does not release chemical fumes if you cook at high temperatures. On their website, GreenPan states that 60% less CO2 is emitted during the Thermolon coating process compared to the CO2 emitted during the traditional coatings process, which we assume is what puts ‘green’ in its name.
3. Woll 1520DPI Diamond Lite Saucepan for Induction
This is, according to Amazon user ratings, the best frying pan of the Woll brand. It has an average score of 4.4 out of 5 and 75% of maximum scores . It has been made of cast aluminum and has a very resistant diamond coating.
Therefore, as Luisa indicates, “nothing sticks. I have made paellas and potato tortillas in it and they have all come out perfect ”. In addition, it is oven compatible up to 250ºC and can be washed in the dishwasher.
“It distributes the heat very well. The dishes are always cooked evenly and homogeneously without effort ”adds Nuria. This is possible thanks to its 8 mm thick thermal base that allows it to optimally absorb heat.
It is also 100% PFOA free and compatible with gas cookers, electric hob and induction hobs. Its handle can be quickly removed to store it more conveniently in any closet.
4. Tefal Expertise-32cm Non-Stick Frypan
The ideal skillet for basic recipes and moderate use. If you are just starting out in the kitchen or looking for an affordable frying pan to prepare simple recipes, Tefal Expertise could be what you need. It’s our recommended choice for culinary beginners.
This 19 cm aluminum frying pan has caught our attention for the following reasons:
- It incorporates a 4.5 mm reinforced induction base to resist thermal shocks.
- Titanium Excellence non-stick (7 layers with extra titanium).
- It is compatible with gas, electric, vitro and induction cookers.
- When the central point changes color it indicates that it is the ideal time to add the food, since it has reached 180 ° C.
- It takes up little space (it is 2.5 cm high).
It is light and comfortable to work with. With it you can prepare meats and vegetables, however it may lose non-stickiness if it is used frequently and with metal utensils.
In our tests we observed that it requires some time to heat up due to the ferritic stainless steel disc at the base, responsible for distributing the heat evenly.
We have also observed that the screws that connect the handle to the pan can loosen due to the effect of heat, so you will need to adjust them from time to time.
5. Monix Copper 20 cm Forged Aluminium Frying Pan
The best skillet to cook in the oven. This set includes two forged aluminum pans: one 20cm and one 24cm each with a thickness of 4mm and a metallic copper exterior effect that gives them a sleek look and distributes heat evenly across the surface.
It is less robust than cast aluminum pans, but lighter and easier to handle.
Its non-stick coating consists of a Quantanium tri-layer with titanium particles, which provides greater resistance and prevents food from sticking, therefore these pans are ideal for preparing seafood, fish and stews.
It incorporates a stainless steel handle that allows them to go into the oven without fear of damage (up to temperatures of 220 ° C). The disadvantage of the handle is that when it is used in a gas cooker it heats up quickly and can burn us if we do not hold it with a mitt or potholders.
- When using these pans to fry food we have observed that the oil lodges on the edges, since the surface is convex (bulging in the center) and therefore may not be the best option for preparing tortillas.
- We have also seen that with the passage of time the lower part loses its copper color and there are stains that can be difficult to remove. However, the inside of the frying pan is easy to clean and requires little care.
Choosing a good skillet doesn’t seem like an easy task when there are different options on the market. However, before buying one it is important to think about three factors:
- How often we will use it.
- The types of food that we will cook in it.
- Its resistance and durability.
Once we are clear about these criteria, we will be able to compare options to select the pan with the material, price and characteristics that best suit what we require.
Below you will find a detailed buying guide to help you select your next frying pan.
Types of pans
The pans differ mainly by the type of material with which they are made. Each one has different properties:
- Type of use (beginner, normal, professional).
- Cooking time according to the type of kitchen used (induction, gas, electric, glass-ceramic).
- Ability to repel food (non-stick).
- Weight and ease of use.
- Way of cleaning.
Among the types of pans we can find the following:
They are the most common pans due to the type of food they allow to prepare (meats, tortillas, fish …). Aluminum pans are generally cheaper than those made with other materials and are divided into three categories:
Cast aluminum pans : the most robust among aluminum pans, so they are somewhat heavy but not excessively.
Forged aluminum pans: less thick and heavy than cast aluminum pans and quite comfortable to work with.
Pressed aluminum pans: they are lighter but are easier to deform than those mentioned above, however they are quite affordable.
But not all aluminum pans are cheap, there are also high-end options for professional culinary use at a higher price.
If you opt for an aluminum frying pan, you must take into account the type of coating it has to be sure that even after frequent use, the aluminum will not be exposed.
The reason is that if this layer becomes worn, the aluminum could leave some particles in the food, and although it is not toxic it is not convenient either. For this reason, it would be appropriate to get a pan with a reinforced titanium nonstick or Teflon nonstick coating.
In general, aluminum pans are quite light compared to other materials. However, aluminum is not the strongest metal so they tend to spoil more easily when used at high temperatures (above 260 ° C) or when metal utensils are used to detach food as these can deteriorate the non-stick.
Although they have been in use for several years, titanium pans have not become very popular due to their price, conditioned by their high resistance and durability.
In addition to being robust, they are characterized by maintaining heat and distributing it evenly over its entire surface. This makes them an ideal skillet for making stews, stir-fries, and a wide variety of casseroles.
Probably, when reading “titanium pan” you can think that it is made entirely of this material, when in reality it is not. They are known in this way to have a titanium mineral coating on top that works as a protective layer for the non-stick pan and prolongs its shelf life.
Normally, the frame or base of the pan can be made of stainless steel or aluminum.
These are its main characteristics:
- Due to its resistant layer of titanium, knives, spatulas and different metal utensils can be used to move food without fear of grating the pan.
- They maintain their ability to repel food for many years.
- If its body is structured in aluminum, it is quite light.
- Titanium prevents aluminum from being exposed and leaving particles in food.
- Can be stacked and stored with other pans and utensils without damage
- They are usually more expensive.
Stainless steel pans
These types of pans are probably the healthiest since they do not give off metal particles, so they do not contaminate food with harmful elements. This is the reason that makes stainless steel pans a favorite choice for many.
- They are resistant and hardly deteriorate over the years.
- They have good thermal conduction: the heat is distributed evenly and can maintain it for some time after the fire is extinguished. This way the food is kept warm.
Some stainless steel pans have non-stick such as Teflon or ceramic, however other manufacturers do not incorporate such a coating since, in itself, stainless steel is already non-stick. However, if it is fried with oil at the wrong temperature, the food may stick.
For this reason, this type of frying pan is aimed at chefs and kitchen professionals, as it requires some experience to prevent food from sticking to it.
Among the main characteristics of stainless steel pans are:
- They can be used in induction cookers.
- They tolerate high temperatures in the oven.
- Compared to iron pans, they are lighter.
- Metal spatulas and knives can be used on pans that do not have a nonstick as this does not reduce their shelf life.
- The material is harmless, so it does not present negative effects.
However, the price of these pans is also usually higher due to their benefits.
Iron skillets are, in their simplest form, a cast iron griddle that has been molded into a typical skillet shape. They are suitable for preparing vegetables and meats because they hold the heat quite well.
Among its main characteristics we find:
- They are highly resistant, they are not easily damaged.
- They are heavy (2-3 kg).
- Its temperature increases rapidly and is maintained, this allows to reduce the intensity of heat and save electricity / gas.
- Its handling requires some experience.
The characteristics of non-stickiness, durability and manageability are not the same in all iron pans since this depends on the type:
- Wrought Iron Pans: These are the simplest pans to make as they consist of a molded iron griddle with a handle attached to one end.
Non-stickness in a new cast iron skillet is low, so it should be “cured” by boiling oil in it at high heat for about 15 – 20 minutes. This non-stickiness will be greater as we use the pan, reaching a point where nothing may stick.
Their main disadvantage is that they are prone to rust, like any iron element. That is why we must dry them very well after washing them.
- Cast Iron Pans: These pans consist of a cast iron base with an enamel that has been vitrified. That is why they are also known as vitrified enameled cast iron pans.
They offer better performance than the previous ones, since they do not rust and are non-stick from the first moment. However, they usually have a higher price.
They are pans with a high non-stickiness, especially when used for the first time. Its price is usually in the range of titanium pans. They are ideal for frying vegetables but at the same time they can be used to prepare meat.
These types of pans require special care to prolong their useful life and preserve their non-stickness, therefore they should not be stacked together with other pans or use sharp utensils to move / detach the food in it.
They are not very heavy and are also easy to use, nor do they give off toxic or harmful particles for the body so they are a healthy and safe option.
Compatibility with our kitchen
The choice of a frying pan also depends on the type of kitchen we have at home, since some models are designed to be used in one or another type of kitchen.
It is not that the pan can deteriorate quickly if used in another type of cooking, but it will probably take longer to heat up and cook the food.
For this reason, you should check that your kitchen is specified in the pan you plan to buy, since in this way you will save energy, time and resources.
You can find pans for kitchens:
- Of gas
However, there are cases where the same model may be suitable for different types of kitchens.
The ideal frying pan according to its frequency of use
The frequency of use is one of the most determining factors in choosing a frying pan since that will define the resistance and the type of material of the same.
If we are looking for a frying pan for intensive use, the most advisable thing would be to get one of iron or titanium , since its resistance is high and can be used daily, at high temperatures and use metal utensils to remove food.
A cast aluminum or forged aluminum skillet is suitable for frequent and moderate use , especially if it has a titanium or Teflon coating. However, avoid using metal utensils to prolong the life of the nonstick.
On the other hand, if we require a frying pan for normal / basic use , a pressed aluminum option with a non-stick coating such as Teflon may be sufficient.
Bakelite handles or heat resistant plastic materials are the best option for a frying pan, even more so if they have an ergonomic design that allows us to handle it comfortably.
There are also wooden handles, usually incorporated into iron pans, which, although it makes them lighter, can deteriorate faster than those made of Bakelite.
It is important that the handle of the pan has grooves for our fingers, as it provides a better grip and prevents it from slipping from our hands when we move the pan from one place to another.
Other pans incorporate a removable handle, which provides greater versatility when cooking and easy to store.
It is also important to observe if the base of the pan has any special reinforcement or if it is at least thick enough to prevent it from being easily deformed. Pans that have a thin sheet of metal tend to warp and lean more to one side, causing the cooking process to not be completely smooth or for oil to collect in one place.
Single skillet or set of pans?
Buying a set of pans is usually much more advantageous than buying a single pan, but keep in mind:
- They generally come on sale and at an affordable price.
- They allow us to equip our kitchen and have more options when cooking.
- The quality is not always equal to that of a single pan that is designed for a specific use.
- We don’t always use all sizes.
Ease of cleaning
Some pans require fairly easy cleaning while others require special care to extend their life.
For example, stainless steel and aluminum pans are easy to clean as they can be washed by hand, or even put in the dishwasher just like titanium and ceramic ones.
However, cast iron pans need more care, as they are vulnerable to corrosion as they do not have a non-stick coating. Therefore, they should be hand washed, dried with absorbent paper, and avoided soaking.