If you’re still using your grandma’s nonstick fry pan, it might be time to upgrade. Today’s high-quality nonstick cookware is ready to tackle whatever you put in it, and with the right heat and a little care, a good pan will last for years.
You might own cast iron or stainless steel, but when it comes to cooking eggs flawlessly, chances are you reach for a nonstick skillet. As a culinary scientist, I think of nonstick as a specialty tool: it’s unbeatable for delicate foods that need an easy release, as long as you understand how the coating works and how much heat it can handle.
The good news is that you probably don’t need a whole new set. Most of the time, a couple of good pieces are all you need, so upgrading your nonstick is affordable, too.
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Nonstick Cookware at a Glance
| Factor | Details |
|---|---|
| What it is | A pan, usually aluminum, with a slick coating that keeps food from sticking |
| Best for | Eggs, omelets, pancakes, crepes, and delicate fish; breaded foods when pan-frying |
| Not ideal for | High-heat searing and building fond for a pan sauce |
| Heat | Medium or lower; never preheat an empty pan; check the maximum oven-safe temperature |
| Fat | A little oil or butter added to the cold pan; skip nonstick cooking spray |
| Care | Hand wash when cool with a soft sponge; use wooden or silicone tools; replace when the coating peels or flakes |
Types of Nonstick Cookware
Most nonstick skillets are made of aluminum, a good heat conductor that responds quickly to temperature changes. A heavier pan is generally better because it’s less likely to overheat. The nonstick coating is applied at the factory, and the type of coating is the biggest difference between pans.
PTFE (Teflon) Coatings
The most common nonstick coating is PTFE (polytetrafluoroethylene), best known by the brand name Teflon. It’s very slick and releases food easily. PTFE coatings are made for low to medium heat, so they work best for eggs, pancakes, and delicate foods rather than high-heat cooking.
Ceramic Nonstick Coatings
Ceramic nonstick is a newer option. It’s often an aluminum pan with a silicone-based finish that has a ceramic-like texture, and it comes in a wide variety of styles and colors. It’s nonstick, though not quite as slick as PTFE, and the nonstick quality can fade over time. To help it last, wash away all cooking oil after each use, since cooked-on layers of oil build up and dull the slick surface.
Hard-Anodized Aluminum
Hard-anodized aluminum has been electrochemically treated to harden the surface. It’s sturdier, more durable, and more scratch-resistant than regular aluminum, and unlike regular aluminum, it doesn’t react with acidic foods. Many of the best nonstick pans use a hard-anodized body under the nonstick coating. Learn more about types of cookware materials.
How to Choose Nonstick Cookware
- Start with what you need: Sets are often more economical, but you might not use every piece. If you mainly need a frying pan or a couple of skillets, buy individual pieces.
- Look for weight: A heavier pan holds heat more evenly and is less likely to overheat.
- Glass lids: If you buy a set, interchangeable glass lids let you see what you’re cooking.
- Oven-safe or not: If you want to finish dishes in the oven, check the pan’s maximum oven-safe temperature, including the handles.
- Quality matters: The rule “you get what you pay for” especially applies to nonstick pans.
My Favorite Nonstick Pans
The Scanpan Classic (affiliate link) is my go-to nonstick frying pan. It uses a patented bonding process for a durable nonstick surface and browns well with little to no oil. For ceramic nonstick, GreenPan (affiliate link) uses a ceramic coating over a durable, scratch-resistant hard-anodized body.
How to Cook with a Nonstick Pan
- Keep the heat at medium or lower: Nonstick coatings are made for gentle heat. High heat can damage the coating and shorten the life of your pan.
- Never preheat an empty pan: Add a little oil or butter to the cold pan, then heat it. The fat helps the food release and protects the surface.
- Skip the cooking spray: It sounds confusing, but nonstick cooking spray leaves a buildup on nonstick pans that’s almost impossible to remove. Use a small amount of oil or butter instead, or an oil mister.
- Check the oven-safe temperature: Before baking, roasting, or broiling, check the manufacturer’s maximum oven-safe temperature.
- Use the right tools: Wooden spoons and heatproof silicone spatulas protect the surface; steer clear of metal tools that scratch.
- Ventilate: Cook in a well-ventilated kitchen, especially when cooking at higher heat.
Best Foods to Cook in Nonstick
Nonstick pans are the best choice for foods that need an easy release: scrambled eggs, fried eggs, omelets, and pancakes. They’re also great for pan-frying delicate fish fillets and breaded chicken, since the coating releases cleanly. A nonstick grill pan is a fun way to get grill marks indoors any time of year.
How to Clean and Care for Nonstick Pans
- Let it cool first: Wait until the pan is cool before washing.
- Hand wash gently: Even if your pan is dishwasher-safe, hand washing with soapy water and a soft sponge or microfiber cloth helps it last longer. Avoid scouring pads, steel wool, and abrasive cleaners.
- Don’t soak or store food in it: Skip overnight soaks, and transfer leftovers to a container.
- Protect it in the cupboard: Place a paper towel or dish cloth inside before stacking other pans on top.
- Know when to replace it: At the first sign of peeling, flaking, or wear, or when food starts to stick stubbornly, it’s time for a new pan.
Nonstick vs. Other Pans
- Cast iron: Handles much higher heat and builds a better crust, and a well-seasoned pan is naturally nonstick. See my cast iron skillet guide.
- Stainless steel: Great for searing and sautéing, and it builds up fond for pan sauces, which nonstick doesn’t do as well.
- Nonstick wok: A nonstick wok is an easy way to stir-fry with less sticking.
Recipes to Make in a Nonstick Pan
Frequently Asked Questions
A little oil or butter helps. Add it to the cold pan before heating; it helps food release and protects the coating. You’ll use much less than in other pans.
No. Nonstick cooking spray leaves a sticky buildup on nonstick pans that is almost impossible to remove. Use a small amount of oil or butter instead.
No. Never preheat an empty nonstick pan. Add a little fat to the cold pan, then heat it over medium or lower heat.
Some can. Check the manufacturer’s maximum oven-safe temperature for the pan and its handles before baking, roasting, or broiling.
Some are labeled dishwasher-safe, but hand washing with soapy water and a soft sponge helps the coating last longer.
Replace it at the first sign of peeling, flaking, or wear on the coating, or when food starts to stick stubbornly.
With the right heat and a little care, a good nonstick pan makes everyday cooking so much easier!
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