As the head chef and owner of a popular steakhouse, I rely on quality cookware to churn out perfect steaks and sides every night. And in my home kitchen, a good non-stick frying pan is indispensable for quick weekday meals. Over the years, I’ve tested my fair share of non-stick pans to find ones that truly make cooking easier. Here’s what I’ve learned about how to choose, use, and care for non-stick frying pans.
What to Look for in a Non-Stick Frying Pan
A high-quality non-stick pan should have a few key features. The coating should be durable, evenly distributed, and made from safe materials. The pan itself should distribute heat well and feel comfortable to handle. Here are the specifics:
Non-Toxic Coatings
The non-stick coating should be made from safe, inert materials that won’t leach chemicals into food even if overheated. Manufacturers have moved away from using perfluorooctanoic acid (PFOA), which has raised health concerns in the past. The most inert modern options are ceramic and anodized aluminum coatings.
Even Layer Distribution
The non-stick material should cover the pan evenly, with no thin patches or scratches through to the base metal. Even heating depends on even coating distribution.
Comfortable, Stay-Cool Handles
Look for thick, padded handles that are gentle on the hands and stay relatively cool. The last thing you want is to fumble a hot pan because the handle gets too hot. Riveted metal or silicone-coated handles are ideal.
Oven Safe
Make sure the pan is oven safe to at least 350°F, ideally 400°F and beyond. This expands what you can cook and finish cooking in the pan.
Durable Base
Heavier-gauge aluminum and stainless steel bases hold up better over time and distribute heat more evenly. The base should be thick enough not to warp.
How to Cook and Clean with Non-Stick Frying Pans
With the right non-stick pan, you can cook eggs, crepes, fish fillets, and more with little to no oil. Here are some tips for maximizing non-stick performance.
Season the Pan
Before first use, season the pan by rubbing the non-stick interior with a little oil. This protects the surface and enhances the non-stick properties.
Use the Right Utensils
Never use metal forks or harsh scouring pads, which scratch the coating. Instead, opt for wood, plastic, silicone or coated utensils.
Preheat at Medium-Low
Allow pans to gradually come up to temperature over medium-low heat. This prevents food from sticking and deteriorating the coating.
Let Food Release Naturally
Resist the urge to aggressively scrape food from the pan. Instead, allow it to release once fully cooked.
Clean with Caution
Use a soft sponge or brush with warm, soapy water. Don’t scrub too hard. Dry thoroughly after each use.
Replace When Scratched
A scratched non-stick pan loses its food release capabilities. When the coating wears down, invest in a replacement.
With care, a good non-stick pan should last several years. Avoid abrasives and you’ll be rewarded with easy food release for eggs, pancakes, stir fries and more. The right non-stick pan saves home cooks time and elbow grease. Once you try one, you’ll never cook without it!
Testing the Latest Innovations in Non-Stick Frying Pans
As someone who relies on non-stick pans daily, I’m always curious to test the latest product innovations. New ceramic and titanium coatings boast superior durability and smoother food release. Various pan designs aim to optimize heating efficiency.
I recently spent a month cooking with three new releases in non-stick cookware to see if they live up to the hype. Here’s how they stacked up in my professional kitchen testing.
3-Piece Nonstick Frying Pan Set
This pan features a stainless steel design along the bottom and vertical walls, with a black non-stick coating covering the cooking surface. According to the makers, the stainless steel hexagons are designed to create “true hybrid cooking” by combining rapid, even heating with non-stick ease.
To test these claims, I sear steaks, fry eggs, and sauté vegetables in the frying pan to see how well it distributes heat and releases food. Here were the pros and cons:
Pros
- Stainless sides get extremely hot, perfect for searing steaks. The non-stick interior prevents fond from sticking and burning.
- Eggs and veggies slide effortlessly off the Titanium coating.
- The lightweight design makes tossing food comfortable and easy.
Cons
- Uneven cooking on electric range due to concentric circles on pan bottom.
- Handles get piping hot. Silicone grips are essential.
This hybrid design truly provides the best of both worlds for non-stick cooking and high heat searing. While the concentric circle bottom can lead to uneven heating, I was impressed overall with the performance.
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Green Earth 5-Piece Ceramic Non-Stick Set
Green Earth makes bold claims that its “6th generation” diamond-infused ceramic coating is 10 times more durable than other non-sticks. I was skeptical but hopeful. For a month, I cooked roasted vegetables, seared pork chops, scrambled eggs and more to judge durability and performance.
Pros
- Lived up to promise of easy release; even burnt cheese wiped away after testing.
- Impressively durable coating after heavy use.
- Colorful, ergonomic handles stay cool.
Cons
- Takes longer to heat up compared to other pans tested.
- Dark colored interior can make judging fond development difficult.
- Heavy handles become tiring during flips and tosses.
While not as slick as traditional Teflon, the Green Earth pans are workhorses that can take a beating. Burnt cheese and stuck rice peeled away after prolonged simmering. For the price, I would recommend this set for its durability and ease of use.
Copper Chef Round Pan
What intrigued me about the Copper Chef is the molded square cooking surface designed to eliminate “dead zones” where food can burn. The makers claim this promotes more even heating across the pan. I was doubtful, so I decided to fry eggs, sear salmon, and simmer sauces to hunt for any cold spots.
Pros
- Lightweight forged aluminum base heats quickly.
- Stainless steel induction plate on the bottom heats evenly on all stove types.
- Square shape may reduce dead heating zone in corners.
Cons
- Dark non-stick coating prone to superficial scratching.
- Molded square shape incompatible with flat stove grates.
While the unique design aims to optimize heating, the awkward square shape didn’t quite align with my range top. Still, it delivered evenly browned eggs and crispy salmon skin with no noticeable dead zones. The coating could be more durable but for an inexpensive option, it performs decently.
Key Takeaways from Testing the Latest Non-Stick Pans
Ceramic coatings have come a long way; modern options now rival traditional Teflon’s slick release capabilities. New materials like titanium and diamond dust boost durability. Many innovative designs aim to optimize heating efficiency.
When testing the latest pans, I found newer models often failed to heat as quickly or evenly as classic non-stick skillets. Fancy shapes sometimes didn’t align with my range. While visually striking, darkened cooking surfaces make monitoring fond difficult.
In terms of release and cleaning ease, modern ceramic non-sticks now compete with traditional Teflon. But stainless steel bases and classic skillet shapes still prove hard to beat for even, efficient heating. New materials bring better durability but many innovative designs overcomplicate things. At the end of the day, I’m sticking with classic non-stick pans in my restaurant kitchen.
How to Choose the Right Non-Stick Pan
With so many options on the market, choosing the best non-stick pan can be tricky. Depending on your cooking style, some features may matter more than others. Here is what to consider when shopping:
Types of Non-Stick Coatings
- PTFE-Based: Slick Teflon remains popular for its food release abilities but requires gentle handling. Avoid overheating.
- Ceramic-Based: Inert, eco-friendly option gaining traction for durability and decent non-stick properties.
- Enameled: Glass coating fused to pan surface provides non-stick effect but can chip over time.
Key Functions
- Browning and searing: Opt for heavier stainless steel or aluminum base that distributes high heat evenly.
- Eggs and crepes: Choose ultra-slick PTFE-based or ceramic coating for easy flipping and release.
- Braising and simmering: Glass lids help circulate moisture. Durable non-stick surfaces allow simmering acidic foods.
Frequency of Use
- Everyday workhorse: Prioritize durability with ceramic-infused or PTFE-lined pans from trusted brands.
- Occasional baking: Moderately priced enameled or ceramic non-stick is sufficient for more limited use.
Your Cooktop
- Electric coil, glass top: Aluminum bases offer responsiveness as heat changes. Stainless steel can have hot spots.
- Gas: Nearly any high-quality pan works well to distribute consistent flame heat.
With so many options, it helps to reflect on your cooking habits. I prefer traditional Teflon non-stick for daily eggs and ceramic non-stick for braising tough-to-clean foods. Whether ceramic, enameled or Teflon-lined, the best non-stick pan makes cooking and cleaning a breeze.
Common Myths and Mistakes
Having tested my share of pans over the years, I’ve debunked a few common myths and clarified some mistakes home cooks often make:
Myth: Non-stick pans aren’t actually that non-stick.
Fact: While no pan is 100% non-stick, quality modern non-sticks release food very efficiently, especially with light oil or butter. Make sure to season the pan and use the right plastic/wooden utensils to maintain the coating.
Myth: Non-stick pans can’t handle high heat.
Fact: While you shouldn’t blast a Teflon pan on ultra-high, quality pans today handle heat up to 400-450°F. This allows good sear on meats and veggies. Just don’t leave an empty pan to overheat.
Mistake: Assuming all non-sticks are scratch resistant.
Truth: Materials like ceramic and anodized aluminum are very durable. But true Teflon-lined pans require gentler handling to maintain the surface. Don’t cut food or use metal utensils.
Mistake: Overloading the pan.
Truth: Resist cooking excessive volumes of wet batters or sauces. The coating’s non-stick power diminishes under too much heaping, messy food.
Whether you believed those myths or made those mistakes in the past, following my care and usage tips will help your non-stick pans serve you well for years to come.
Caring for Non-Stick Pans
Non-stick pans must be cared for properly to enjoy their full lifetime value. Here are my tested tips for keeping them like new:
Season at First Use
Gently rub the interior with a thin layer of oil before cooking the first time. Repeat after washing. This protects the surface from minor scratches.
Clean with Caution
Use soft sponges and liquid dish soap, not harsh scouring pads. Blot dry immediately; don’t let water spots form.
Avoid Metal Utensils
Never cut foods inside the pan or use harsh metal tools. Always opt for wood, plastic or silicone.
Store Carefully
Place a paper towel inside before stacking to prevent scratches. Avoid hanging pans; rather, lay flat or on-edge.
Replace When Damaged
Don’t use a pan once the coating forms visible scratches or wear patterns. Teflon flakes can be dangerous if ingested.
With the right care and usage, quality non-stick pans truly make cooking easier for years before needing replacement. Avoid abrasives, be gentle cleaning, and store carefully. Follow my tips and your non-stick pan will become your new best friend!