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Best Non-Stick Frying Pan

Drawdown said:
I have some of everything. Stainless steel is my favorite. Even when stuff sticks, it cleans up easy enough with a little elbow grease. Those green pans worked well for several years but now mine are starting to stick some. Haven't tried the granite pans but a coworker has and says they are about the same as the green ones.
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Really? I have been using the granite pans almost every day for six months now, and not a single piece of food has stuck onto them.
 
PoS said:
Really? I have been using the granite pans almost every day for six months now, and not a single piece of food has stuck onto them.
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I was referring to them being comparable to the green pans when they are new, not my green pans now that they are older and started to stick some.
 
Manc Skipper said:
I've yet to find a non-stick pan that can stand up to an induction cooktop on full.
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You should never use a non-stick pan on higher than medium. They are not all-purpose pans but instead are meant only for foods that tend to stick, like fish and eggs. If you are having problems with other foods sticking turn down the heat and get pans with a thicker bottom that don't get hot spots.
 
Lisa said:
You should never use a non-stick pan on higher than medium. They are not all-purpose pans but instead are meant only for foods that tend to stick, like fish and eggs. If you are having problems with other foods sticking turn down the heat and get pans with a thicker bottom that don't get hot spots.
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Heat..yes, very important. Not everything has to be cooked on "blast furnace". Generally speaking, a good sear and then lower heat to finish keeps meats such as chicken nice and juicy. I can't think of any scenarios where seafood comes out better when cooked on high heat.
 
Lutherf said:
Heat..yes, very important. Not everything has to be cooked on "blast furnace". Generally speaking, a good sear and then lower heat to finish keeps meats such as chicken nice and juicy. I can't think of any scenarios where seafood comes out better when cooked on high heat.
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I tend to sear-roast proteins. A quick sear on the stovetop and then finish them on a broiler pan in a 350° oven while I finish the rest of the meal.
I buy decent PTFE skillets and then toss them about every 5 years when they get too badly scratched to use. I use All-clad, commercial aluminum pans and cast iron for everything else.
 
Lisa said:
You should never use a non-stick pan on higher than medium. They are not all-purpose pans but instead are meant only for foods that tend to stick, like fish and eggs. If you are having problems with other foods sticking turn down the heat and get pans with a thicker bottom that don't get hot spots.
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Your first statement should be indelibly posted on all non-stick pans.
I use them for eggs only. When cooking eggs over/medium there should not be any scorched egg whites. If that happens, the temperature is too high.
 
Mr Person said:
We got some "Calphalon" pans as wedding gifts. They've held up wonderfully and are pretty much the most non-stick of any pan for stuff like eggs.

But I also have a set of 60-80ish (and likely a couple decades older) year old cast iron pans from one set of grandparents, who got them from who knows who. The date isn't certain, but I narrowed it down once out of curiosity based on what they say on the bottom.

Don't use it for eggs. Too much hassle to clean just for eggs. But it's great for doing a sear & bake chicken, a ground beef & veggies for my wraps or for sphagetti. Anything that does best with consistent heat dissipation.

We take care of them, and the surface is so damn smooth. It glistens.
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if you post pictures of the pan , top and bottom, I probably can tell you.
 
RAMOSS said:
if you post pictures of the pan , top and bottom, I probably can tell you.
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Two are marked like this on the bottom:

Wagner Ware Sidney Cast Iron Skillet 3 0 Vintage Cast Iron | Etsy

One looks exactly like that (except it's actually conditioned properly), the other is bigger with ~3.5" high sides (straight vertical, not angled like the picture)


This is the other: https://www.ebay.com/i/401686544667...JCNQr-Vdsig_wBfNke7r2Ji19UzgXY2gaAtRHEALw_wcB

Griswold, Erie, No. 5 , w/ 724 on the bottom.



Then there's a tiny single-egg one with no discernible markings.
 
Mr Person said:
Two are marked like this on the bottom:

Wagner Ware Sidney Cast Iron Skillet 3 0 Vintage Cast Iron | Etsy

One looks exactly like that (except it's actually conditioned properly), the other is bigger with ~3.5" high sides (straight vertical, not angled like the picture)


This is the other: https://www.ebay.com/i/401686544667...JCNQr-Vdsig_wBfNke7r2Ji19UzgXY2gaAtRHEALw_wcB

Griswold, Erie, No. 5 , w/ 724 on the bottom.



Then there's a tiny single-egg one with no discernible markings.
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Ebay link is not working. However, the Wagner, if it has a heat ring, it's 1922 to 135, and if it's a smooth bottom, it's 1935 to 1959.

With the Griswold, it depends on the style of the logo. If the 'Griswold' is slanted, it's either before 1929 (if it has a heat ring) or if it doesn't , it's 1939 to 1944
If it's a 'large block logo; (3 and a quarter inch), it's 1920 to 1940. The number 5 of that style is rarer.
if it 1 7/8ths inch , it's 1939 to 1957
and if it's slightly about it's 1955/57
 
RAMOSS said:
Ebay link is not working. However, the Wagner, if it has a heat ring, it's 1922 to 135, and if it's a smooth bottom, it's 1935 to 1959.

With the Griswold, it depends on the style of the logo. If the 'Griswold' is slanted, it's either before 1929 (if it has a heat ring) or if it doesn't , it's 1939 to 1944
If it's a 'large block logo; (3 and a quarter inch), it's 1920 to 1940. The number 5 of that style is rarer.
if it 1 7/8ths inch , it's 1939 to 1957
and if it's slightly about it's 1955/57
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The years all sound about right, seeings as they came from my grandparents.

I don't think I actually saved the file, but I did work out which models they were some time ago. I think the general 'worth' I saw as reflected on ebay/etc was maybe 100-200 or something each. I had just wanted to make sure I wasn't sitting on anything genuinely valuable without knowing it. People pay to collect all sorts of things...
 
Mr Person said:
The years all sound about right, seeings as they came from my grandparents.

I don't think I actually saved the file, but I did work out which models they were some time ago. I think the general 'worth' I saw as reflected on ebay/etc was maybe 100-200 or something each. I had just wanted to make sure I wasn't sitting on anything genuinely valuable without knowing it. People pay to collect all sorts of things...
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The #5 could go up to 150 to 200, depending on condition, and if it was a LBL. The wagnerware probably more 30 to 60. Neither too valuable, and they are very good to use. I refuse to pay that,but I have bought some for like for 5 to 10 bucks that I flipped for a few hundred. Some rare ones have been known to for a few thousand, which I think is totally nuts.
 
RAMOSS said:
The #5 could go up to 150 to 200, depending on condition, and if it was a LBL. The wagnerware probably more 30 to 60. Neither too valuable, and they are very good to use. I refuse to pay that,but I have bought some for like for 5 to 10 bucks that I flipped for a few hundred. Some rare ones have been known to for a few thousand, which I think is totally nuts.
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For these same reasons I saved a shoebox of my childhood baseball cards. Worst case scenario, I eventually recycle them. But who knows, maybe someone will one day want to pay me a silly amount of money for some.
 
PirateMk1 said:
You can try ceramic. I hear they are pretty good. Stay away from PTFE. I use professional grade equipment which is cheaper usually and big on function. I tend to use Wearever and Windco and Vorath. I have some nonstick pieces by these people but by and large I just use more oil than a typical home chef. Depending on the capacity of your stove you want to get something rated for a heat higher than what it will do. For instance my stove will get to 700 degrees. Which why I dont use a lot of coated pans and am careful about using those when I do. Most PTFE coatings are rated to 400 especially the cheaper pans. Good one will be rated higher.
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I have a ceramic and while nothing sticks to it it is not level on the burner so food does not all cook at the same time.
 
Mr Person said:
For these same reasons I saved a shoebox of my childhood baseball cards. Worst case scenario, I eventually recycle them. But who knows, maybe someone will one day want to pay me a silly amount of money for some.
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Well, when it comes to the cast iron you have, the best thing to do is use it. To me, that's the whole point of having cast iron cookware. It's just that the vintage stuff is better. Back in 1990, Lodge made a way to preseason skillets, but that required the service to be slightly rough to hold the oil when the pre seasoned in mass amounts. I prefer the surfaces that have been milled silky smooth.
 
RAMOSS said:
Well, when it comes to the cast iron you have, the best thing to do is use it. To me, that's the whole point of having cast iron cookware. It's just that the vintage stuff is better. Back in 1990, Lodge made a way to preseason skillets, but that required the service to be slightly rough to hold the oil when the pre seasoned in mass amounts. I prefer the surfaces that have been milled silky smooth.
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A few times a week. Used it last night with shaved steak from our feel-good meat share, to make something like philly cheese steak wraps.
 
Mr Person said:
A few times a week. Used it last night with shaved steak from our feel-good meat share, to make something like philly cheese steak wraps.
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They also work good with induction stovetops. I have a single burner portable induction stove top that I use. It heats up fast, fantastic temperature control, and it actually uses less electricity since it directly heats up the pan, rather than heat up coils to heat up the pan,
 
I find the problem with non stick is it does not brown meat sufficiently. Anyone find a non stick which will do the job ?
 
There are NO good non-stick pans. They all eventually leach. Aluminum is no good either, for the same reason. Stainless steel or cast iron is the way to go. Spray the stainless with olive oil prior to cooking.
 
GDViking said:
Before I even read any others, cast iron, properly cured and seasoned...
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I ALMOST agree, but I've recently converted to black/carbon steel pans. The seasoning in my limited experience isn't as durable as cast iron for some reason, but it's quick to get them back in shape with a couple of rounds of flax oil in the oven or whatever, and I prefer being able to work the pan to flip fried eggs or whatever, which is hard with cast iron. I've found they work really well for eggs and other "non-stick" applications, brown like cast iron, they're pretty inexpensive, and after owning none until 4 or 5 years ago, I have four in different sizes and use them not quite exclusively. Sad to say the cast iron is mostly for corn bread these days...

The only other fry pans I use are some All-Clad stainless steel for whenever I'm cooking with tomato sauce or other acidic ingredients. That will strip the seasoning of the carbon steel pans down to the bare metal....
 
Rexedgar said:
I need to replace a no-stick frying pan. We have a well worn ORGREENIC and it was good but light duty. The center bowled up and if you’re not careful the pan spins on the cooktop. I see the different ones on the TV and find the claims hard to believe. They cut meat in the pan and melt gross things in the pan and then swear the mess “slides right out.”

Are there any recommendations?
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I use (see Amazon): the OXO Good Grips Non-Stick Pro Dishwasher safe 12" Open Frypan
4.6 out of 5 stars
134 ratings.

An excellent pan for less than 60 dollars. Perfect size (12 inches) and handle. Rated as "the winner" by America's Test Kitchen.

Another very good pan, for less than 35 bucks, is the T-Fal Professional Non-Stick Fry Pan, also on Amazon (and the prior ATK "winner"). It has advantages and disadvantages. It's center is slightly domed, causing the fats to pool on the pan edges - which may or may not be to your liking. The center has a color changing imprint that disappears when the proper temperature is reached (rather handy).

I have used both pan and prefer the OXO. I like a flat center so my light coating of oil (which I use anyway) stays in contact with the food for better browing.
 
Also, the OXO does not do induction cooking, and the oven limits are 430 degrees. IF you don't mind spending 180 bucks, this is even better for some applications (ATK):


All-Clad Stainless 12" Nonstick Fry Pan

$181.49

Our favorite induction-compatible nonstick skillet was just as slick and durable as our overall favorite (OXO), and we liked its generous cooking surface and gently sloped walls. It was noticeably heavier than our favorite, though very well balanced. The signature All-Clad handle, which is concave and a little sharp, offered a very secure grip but was uncomfortable to some testers. The pan became scratched during the frittata cutting test.
Weight: 2.75 lb Ovensafe to: 500°F Cooking Surface: 9¼ in Induction-Compatible: Yes model number 4112 NS R2
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