The Best Nonstick Pans Are Like a Slip ’n’ Slide for Your Eggs

The best nonstick pans have come a long way since the first Teflon-coated pans were introduced in the '60s. While some people might think this cookware is only reserved for novice home cooks who fear nothing more than burnt-on pancake bits, the truth is nonstick pans are the workhorse of pretty much every professional kitchen. Whether it's for frying eggs, cooking up a flaky fillet of salmon, or even achieving pretty damn good sear on a steak, nonstick pans really do come in handy.

“When it comes to nonstick pans, they're my go-to for preparing delicate dishes like omelets, scrambled eggs, or crepes," says Delfin Jaranilla, executive chef and parter of Leland Eating & Drinking House. “The nonstick surface ensures the food slides off easily, making cooking and cleaning a breeze.” Unlike other pans, nonstick ones are designed to be used until the day they stop being, well, nonstick. I was a cook at a fancy restaurant in a former life, and it was always a good day when new stack of nonsticks arrived. Let's just say that everyone enjoyed perfect French omelettes that night for family meal.

Before you jump in, a word to the wise: With nonstick pans, more expensive is not always better. All nonstick pans have limited lifespans, and nonstick coatings degrade over time. Manufacturers like Hestan and All-Clad peddle non-toxic, long-lasting pans, while others offer aluminum pans that get the job done but need to be replaced more often. Each has its pros and cons depending on the type of cook, so we had a go at a handful of nonstick pans to find out which were the best for you and the chef beside you.

Our Favorite Nonstick Pans

• The Best Nonstick Pan Overall: Zwilling Madura Plus Nonstick Fry Pan, $49
• The Best Budget Nonstick Pan: T-fal Signature Nonstick Fry Set (2-Pack), $35
• The Best Splurge Nonstick Pan: Hestan ProBond Nonstick Stainless Steel Frying Pan, $120
• The Easiest to Use Nonstick Pan: Made In Nonstick Frying Pan, $119
• The Best Anodized Nonstick Pan: All-Clad HA1 Nonstick Fry Set (2-Pack), $70
• The Best Ceramic Nonstick Pan: Caraway Fry Pan, $95
• The Best Nonstick Pan for Oven Use: GreenPan Valencia Pro Nonstick Fry Pan Set (2-Pack), $100

Jump To: What To Look For in a Nonstick Pan | How to Take Care of a Nonstick Pan | Are Nonstick Pans Toxic? | How We Tested

Best Nonstick Pan Overall: Zwilling Madura Plus Nonstick Fry Pan

The Zwilling Madura is a wolf in sheep’s clothing. It comes across as pretty basic compared to all of these other pans, but performs above and beyond. While nonstick is susceptible to scratching, this pan is surprisingly resistant, whether you accidentally take some metal utensils to it or ignorantly decide to stack more pans on top of it. This pan has an PFOA-free nonstick coating, and because the construction of it is aluminum, it's affordable, good at transferring heat, and lightweight. We like how easy it was to maneuver, which is especially good for tasks that require some nimbleness, like rolling a French omelette. Plus, those high walls are great for flipping, like if you want to make a stir fry, though we don't love that it's not the most oven-friendly pan.

Best Budget Nonstick Pan: T-fal Signature Nonstick Fry Set

Most shoppers looking for a beginner pan will be familiar with the brand T-fal. Its affordability makes it a top contender for most budget shoppers, and luckily it works well enough to cover most of its bases when it comes to cooking performance. Its nonstick coating isn't exactly durable, but less than $40 for two pans is enough to justify having this as “disposable” cookware. Fresh out of the box, it cranked out perfect omelets, browned pancakes and seared fish that would make any grill cook weep. The red bullseye, or thermo-heat indicator, isn’t just for design purposes—it actually turns a brighter shade of red when it’s ready to use, but it’s best to rely on other temperature telling methods (i.e. using a food thermometer). Make sure to only use this pan over medium to low heat and always with wood or plastic utensils to ensure its longevity. Also, hand wash this pan if you want to make sure you won't need to hit add to cart too soon after your original purchase.

Best Splurge Nonstick Pan: Hestan ProBond Nonstick Stainless Steel Frying Pan

It’s hard to beat a Hestan pan when it comes to construction and durability (hell, that's why we say the brand makes a damn good stainless steel offering). Its ProBond series of nonstick pans have all the makings of heirloom-quality cookware: considered details like flushed rivets for easier cleaning, triple-bonded stainless steel with a super-slick coating, and a comfortable, stay-cool handle for superior handling. It heats up quickly and evenly, performing unsurprisingly well in the kitchen, both on the stove and in the oven. The encased sealed rims reinforce the edges and makes them easy to clean while also minimizing erosion, but still use a non-metal utensil with it, just to be careful. These pans are some of the most durable nonstick pans out there, but they do require a little more care than your regular old pan.

The Easiest to Use Nonstick Pan: Made In Nonstick Frying Pan

Made In has made a name for itself with stainless steel pans so there was a good chance that its nonstick offerings would fare well, too. To be fair, a stainless steel pan is always a good choice but the added bonus of nonstick simplicity is hard to beat. The cladded stainless steel heats up evenly, with eggs sliding out with just the barest amount of oil. Sautéing was a breeze, and the pan itself was easy to wipe and clean. Its slick surface was no match for crisping up the skin on a fillet of salmon with the barest amount of oil, and it performed just as well frying up some crispy eggs. The handle felt great to hold, making it easy to maneuver and carry.

Best Anodized Nonstick Pan: All-Clad HA1 Nonstick Fry Set (2-Pack)

So you want a nonstick pan that has the best of both worlds: above average durability and consistent performance. This set of pans from All-Clad is made from anodized aluminum, which is great at resisting stains and surprisingly light despite its hefty appearance. They both heated up evenly, and even extra soft scrambled eggs slid right out, no problem. Unlike a lot of other pans, these are oven-safe up to 500° Fahrenheit for finishing off any crispy bits, while cleaning up quickly and easily. Heads up: We recommend that you hand wash these, just to be safe, as the high temperatures and chemicals from dishwashers and hard detergents can prove damaging over time.

Best Ceramic Nonstick Pan: Caraway Fry Pan

This ceramic-coated pan has two huge bonuses: it comes in a ton of cute colors and it’s able to withstand high temperatures in the oven, up to 550° Fahrenheit. If you didn't know, those two things don’t usually go together, so when a pan that looks this attractive but is also fully functional, it’s a treat. The nonstick coating was impressively slippery, with fried eggs slipping and sliding like they were performing at the Ice Capades. The coating can scuff, though, so make sure to grab some solid wood or plastic utensils to maintain that slick top coat and then choose between sage, peracotta and marigold for as tasty treat for your eyes and stomach.

Best Nonstick Pan for Oven Use: GreenPan Valencia Pro Nonstick Fry Pan Set

A bad ceramic pans has low heat resistance and isn’t very nonstick, so when we come across a good ceramic pan, we make note. The GreenPan Valencia Pro heats up consistently and easily and is exceptionally easy to clean. The pan has a hard-anodized base with a ceramic nonstick coating free of PFOA, PFAS, lead, and cadmium (aka all the bad stuff you definitely don't want to consume). It's a little pricier than some of our other recommended two packs, but we do like how these pans can withstand a much higher temperature than comparable cookware, so make sure to get that broiler heated.

Nonstick pans aren’t all that different from other pans. They're typically made from standard material, which usually means aluminum and stainless steel. That nonstick coating, however, makes all the difference. “Nonstick pans are easy to use and clean if you know how to do so properly,” Jaranilla explains. "They are versatile and can be used for eggs, stir-fries, and short simmers or stews.” Here's what you should be looking for when shopping for the next addition to your kitchen arsenal.

Type of Nonstick: It’s way easier to decide what sort of pan you’d prefer by evaluating how you cook. Traditional nonstick cookware—those with some sort of coating—has a lower heat threshold and isn’t great for popping into the oven even just to broil or brown the top of fan favorites like one-pan mac n’ cheese. Ceramic cookware can stand up to higher temperatures, but the coating typically isn’t as nonstick as other models and doesn’t last as long. Anodized nonstick pans are the most durable but are usually the more expensive of the bunch. For the purposes of this story, we're neglecting cast-iron cookware, which can be nonstick after long use but is tricky to take care of.

Cost: While nonstick pans wear over time, they aren't like your buy-it-for-life Dutch oven. Invest in a pan that you don’t mind refreshing every year or so. You might take the best care of your nonstick pan, but accidents happen. Also, stick to wooden, plastic or silicone cooking utensils and steer clear of high temperatures and dishwashing detergents that can wear that coating away. Once the coating is scratched or tarnished, it’s a good idea to replace your pan.

Ease of Use: Handling and maneuverability are everything, and pans feel heavier and more unwieldy when piping hot and full of food. Cooks will want a pan to have a balanced base, feel comfortable to hold, and maneuver easily with a handle that felt firmly attached.

When the pan is new and not scratched, the coating acts as a solid barrier. The problem is in maintaining this unmarred barrier. That means hand-washing nonstick pans with a non-abrasive sponge (and no dishwashers no matter what the brand claims!), avoiding the use of metal utensils, and making sure not to set the pan on super-high heat.

Taking care of nonstick pans isn’t the same as your trusty cast iron. The pans themselves are made of standard materials but the surface, while smooth and slick, is rather delicate and can be damaged easily. Treat nonstick pans gently, which means steering clear of abrasive soaps and solvents or heavy scrubbing. Stick to warm soapy water and a sponge and even then handle gently when drying and storing. “If you are using a Teflon nonstick, it is important to use a soft sponge and clean using gentle strokes so as not to scrape away any of the toxic coating. If you’re using ceramic, cast iron, or stainless steel, I find cleaning the pans while they are still warm is easiest. To be safe and avoid rusting, completely wipe the pans dry after cleaning.” Chef Jaranilla explains.

It’s even advisable to lay a towel down on the pans surface when stacking. Nonstick pans are incredible tools but they may be the most sensitive kitchen item you own. Take care of them properly and you will be able to use them for far longer.

The original nonstick pans were coated in a chemical called polytetrafluoroethylene, or PTFE, and branded as Teflon by DuPont. One of the main problems is that the PTFE starts breaking down on Teflon-coated pans when heated above 500º Fahrenheit, releasing harmful gasses. The coating also becomes dangerous if it flakes off—say when you use metal utensils on the surface—and you ingest it. Another chemical called perfluorooctanoic acid, or PFOA, was a part of PTFE coatings and is also linked to harming humans and the environment. PFOAs are no longer used in nonstick pans, but there are tons of other linked substances that can be impactful. “It's crucial to steer clear of pans that contain toxic PFOA substances,” Jaranilla explains. Research has linked Teflon pans—when not properly maintained—to potential health and environmental issues. As an alternative, I prefer ceramic nonstick pans, cast iron skillets, and stainless steel pans, which are safer and more eco-friendly.”

As far as conclusive evidence, the jury is still out. To be safe, treat your nonstick pans gently and replace them anytime the surface degrades or chips, and shop for options where brands explicitly say they're free of harmful chemicals.

We researched and then used as many pans as possible with different types of food that are commonly cooked in nonstick options: eggs, pancakes and flaky fish. While there are a ton of options out there, we narrowed our list down to seven that included a range of highly sought-after features like ease of use and overall performance. We seared and flipped gauging which performed the best for each category. We found that it was essential to look for small differences from how easy the pan was to maneuver to how well it browned to general usage. We evaluated pans based on size, weight, and even heat distribution. We also checked how quickly these pans cooled and how easy they were to clean.