Best, Most Durable Non-Stick Fry Pan
 

I'm tired of crappy non-stick fry pans that I have to replace every 6-12 months. I'm looking for something that is very durable. They all work great when they are new but food starts sticking after a while.

Please read the title of this post and its contents carefully. I am looking for non-stick. Please don't answer with posts about cast iron skillets.

I'd like something that's 14" with a lid, but 12-12.5 inches would also be considered.

I don't care if your mother and grandmother swore by cast iron. I don't care that you use cast iron and have one for fifty years and it still works great. I don't care that cast iron is preferred by professional chefs. I am looking for extremely durable, NON-STICK.

It seems that so many reviews are about the best value. That seems to me to translate into something cheap that lasts a bit longer than other cheap pans.

There are a number on Google.

How do you know which ones is BEST? I don't think the OP wants to have to buy each one to determine which one is the best.

MY own curiosity was piqued enough for me to look at Amazon's own recommendations. It looks like T-Fal may be the winner. It is cheap enough to buy, try, and toss if you don't like it.

I have NEVER found a pan that lasts forever and I have given in to defeat, I buy cheap $12 pans and throw them out when they are done.

T-Fal wins in some reviews but I understand that there are some that last a very long time and you can even use metal utensils in them.

It has always been my philosophy, no matter how broke we were when we were young, to use the best foods and best equipment. Otherwise why do all that work if you don't get the best results?

Let me know after you have tried one or two. Williams-Sonoma is my favorite kitchen store. It is expensive there but the ambience throughout the store is so wonderful that it makes me want to go home to do some cooking (and I don't even like to cook!)

You are starting a good thread here.

I purchased a American made All Clad 12" with cover from Amazon 2 months ago for same reasons you stated. For me it was worth the investment as I use it often. I had a 12" Cuisinant that was supposed to be a great non stick but it stuck terribly. So far I'm very pleased with new one.

Check out the Farberware Millennium non-stick fry pan.
I have gotten 15 plus years of use from them, since I don’t abuse them!
What I believe really breaks down non-stick coatings is using too high a heat level.
The Millenium pans do not require high burner settings due to their construction.

The thing that bothers me with cheap, non-stick fry pans is that after they wear out in a year or two, they go to the land-fill and that bothers me, but I don't have an answer.

PTFE (Teflon) breaks down under high heat, but ceramic does not.

The All Clad mentioned before is by far the best pan. They can cost upwards of $125.

I have been using a $25 copper pan from TJ Maxx for over a year now. Best inexpensive non-stick I've used at home and it still looks brand new. NO TEFLON! .

Never put cold water on a hot copper pan, they warp. That is the only thing you need to know

I don't think that any non-stick pan you buy will last very long. I read somewhere that the best thing to do is to buy cheap non-stick pans from discount stores and just throw them away when they are no longer non-stick. Stores like Bealls and TJ Max always seem to have a pan for sale that is extremely inexpensive.

Hard anodized pans aren't made with Teflon and should last longer.
Hard Anodized Cookware vs. Non-stick Cookware: what is the best non stick cookware?

My main set is hard anodized, but they're heavy. I prefer this T-Fal deep cooker which is still in good shape after 4 years of almost daily use. Just don't run cold water on it while it's hot or it tends to warp. I prefer to wash by hand so have never put it in the dishwasher. I don't have metal utensils.

Amazon.com: T-fal C96933 Excite Nonstick Thermo-Spot Dishwasher Safe Oven Safe PFOA Free Jumbo Cooker Cookware, 4.5-Quart, Blue: Kitchen & Dining

Unfortunately the correct answer is the one you don't want to hear. Cast iron seasoned and washed correctly is truly non stick and lasts forever. I have a 14 inch, 12 inch and two 10 inch that I have been using for 40 plus years. The only other non stick I use is a 10 inch copper clad for fried eggs. And that is because the cast iron is just to heavy for me to flip them in the pan. And by only using the copper clad for eggs and using no utensils in it, it to seems to last forever.

Every other kind of clad pan will get almost invisible scratches in the finish and then stuff will stick. If you are very careful, only use wooden utensils, cool before washing, they will last a long time, but eventually the minor invisible scratches happen and then they will not work.


Cast iron I can use any type utensil, drop it, finish all cooking in the oven, plunge it in cold water when it is scalding hot, it is pretty much indestructible. And there is no other pan that I can put on a burner on high heat, leave it for 10 minutes, drop a seasoned steak or delicate scallops into it and get a perfect sear every time. Then finish it in the oven.

If you learn how to care for and cook with cast iron you will never need anything else.

Are Nonstick Pans Safe?

Like it or not, using a well-taken care of cast iron pan (particularly compared to the cheaper non-stick varieties)...is still the way to go. :ho:

YEP! :thumbup:

Nothing like cooking on well seasoned cast iron
When properly maintained virtually stick free ..All I use
Everything else is a gimmick

very topical thread here. We have salmon for dinner about 3x weekly. We both love it and consider it one of the healthiest (and yummiest) meals.

Typically get a pound piece-as thick as possible at either Aldis or Walmart neigh market- fresh,with skin on...and farm raised, normally from Chile.

I prepare the salmon by slicing into 4-5 oz pieces, so 2 dinners for 2 per lb (normally 7.99lb) Dry off each with paper towel, then a drop of olive oil on the non-skin side. A bit of salt on my piece then Mrs Dash and a spinkle of basil.

Have always used a teflon-type pan, but 8mos ago bought a white ceramic pan as the teflon ones seemed to last less than a year before...sticking and very tough to clean.

The ceramic pan started to behave like the old teflon, food sticking etc. OUR MAIN PROBLEM is ELECTRIC COOK TOP (South of 466a). I like to sear the fish or veggies for stir-fry a bit and heat is med-hi. The elec seems to focus hot spot in the center of the pan causing a very hot spot there. So just last week shopped for a new pan - got, at WM, T-fal 12" 'Pro-glide Heat Mastery' Seems to be a thicker pan all around, and hopefully will distribute heat better. Time will tell.

Would love to cook with gas-or propane, and use cast iron, but...no-go.

No one has mentioned Scanpan and they are excellent. I've had two for more than 7 years. Just don't use the sprays on it. The #1 Rated Scanpan Review Professional and Classic Cookware

When we lived in Louisiana, a neighbor, born and raised in that state, taught me how to make roux. She explained that cast iron pans were the only pans to use for practically any kind of cooking.

You can find them in antique shops.

And you can find new ones at Ace or almost any hardware store. And new is fine, just follow the directions for seasoning.

Thanks for posting on the Scanpan. Will definitely try the frying pan. However, I do have a question. What is the finish on the outside of the pan? Most frying pans are stainless or silver metal finish on the outside and I find mine get burned and nasty and can never be cleaned.

Copper Chef wins for us hands down. Wish they would come ot with the pots now !

The bottom on the pan has "ceramic titanium". Not sure exactly what that is or how much of the bottom on the pan is "titanium" but I don't have problems with the metal finish. The only problems I've experience is in using the sprays such as Pam (not needed or good for the finish); and then my husband "soaked" the pan. (He's old school). Neither are good. A quick wash is all that's needed as nothing sticks.

Thanks...............

And here we go.

The first and only time I used a cast-iron skillet on a glass electric cooktop it etched a mark in the glass. So back to the subject.

I don't quite understand. I use my cast iron on electric stovetop with no problem.

My vote goes for T-Fal.
They simply need to be wiped out with a damp cloth. I have several pans of different size and have found that they hold up super well. I do not use metal in the pans. They are not pricey or heavy to handle. I have found them to cook well.
Yes, a well seasoned cast iron skillet is great, but it takes just one "helpful" guest putting it in the dishwasher, etc and it is ruined. The T-Fal is very easy care!

Cook's Illustrated (CI) last tested nonstick skillets in October, 2016.

Highly recommended was the OXO Good Grips Non-Stick 12-inch Open Frypan.

Recommended was the T-Fal Professional Non-Stick Fry Pan. T-Fal was the winner in CI's previous round of testing.

I have been using my T-Fal pans for a few years now. No very high heat. No metal utensils. Gently hand wash. I like to coat them with a bit of oil once in awhile, but that's just me.

If it helps, my go-to non-stick pan is a Kitchen-aide.

Mine is an all-clad. It has high sides and I don't know if it's 14 inch, but it's quite large. Bigger than 12 inch, I think. I bought it on sale. In fact, it might have been a factory dent sale. I've only had it for two years, but no problems and it still looks like new.

I've been using OXO brand from BB&B for four years.They still work very well.

Sur la table hard anodized nonstick. Not cheap, but I buy a set of two one for up north and one in TV. They will be 4 years old on Black Friday (half off). Use every day still look new. Only pan beside Le Creuset, that are 11 years old.