Looking for either a large non-stick skillet or possibly a two skillet set. Bonus if they have lids. I don’t mind spending a few $ on a good one, but some of this stuff is outrageous. Anyone have suggestions on brands/pieces they’ve been happy with? It’s been a while since I last shopped for non-stick and I’m sure things have changed a lot.

I got this OXO one from Amazon because of America's Test Kitchen review/test. Only used once so far, so I can't give any review other than works brand new. Real test is after hundreds and hundreds of eggs any new one will work initially.




Link to original video: https://youtu.be/QZ3ZsLRgmw0

I also bought the Oxo one (after too much coating finally got scraped off my All-Clad) on the recommendation of America's Test Kitchen.

It works just fine.

If you don't want to watch the video, their basic conclusion is that even the best non-stick pan in the world wears out pretty quickly, so you might as well buy a pretty good cheap one so you don't mind throwing it away and buying another when it's toast. In their testing, the Oxo was the best of the inexpensive non-stick pans.

I have and like my Anolon cookware.

Obviously not everyone likes this pan, but it’s the best nonstick pan that I know of:

Kyocera CFP30BK 12" Nonstick Fry Pan, 12 INCH
www.amazon.com/dp/B00I5HE5RY/r..._api_i_BthRDbX0A6FJ4

8, 10, and 12 inch sizes. I’ve had mine for several years, and it still looks, and works, like new. Kyocera is unmatched in ceramic technology. Its very hard silicon carbide nonstick surface is applied by vapor deposition. Not obvious from the photos, but it’s beautiful to behold, from all angles, and has a thin anti-drip lip all around.

If you google for “best nonstick frying pans” you’ll seldom see the Kyocera mentioned, because Kyocera won’t pay the fee required to get listed in those fake reviews.

Kyocera says that you can use metal utensils, but I have good nylon and silicone utensils, and use those.

I have a great set of stainless steel cookware but I needed an all around non stick fry pan to go with it so I picked up a 10 inch Emeril Essential Hard Anodized Fry Pan. Awesome pan, it heats very evenly, cooks great, and is easy to clean. I did not get a lid for it as one of the lids from my other cookware fits it perfectly.

Emeril™ Essential Hard Anodized Fry Pan in Black

I've been using the Tramontina Professional Aluminum Nonstick Restaurant Fry Pans for years. I have 8", 10", 12", and 14" fry pans. I like 'em so much that I have back-up 8" and 10" ones already purchased for when current ones finally wear out.

I like that the silicon handle slides off and I can put it in the oven (oven safe to 400). The PFOA-free non-stick coating is excellent and durable, and I can either handwash or run through dishwasher. The 10" and 14" are made in USA (don't know about other sizes though).

Also, if you don't need them immediately or at least a certain size immediately, you can track on CamelCamelCamel and nab them on sale. I've bought my 10, 12, and 14 this way and save a bunch.

www.karmanator.com

Sigforum search

Half a dozen threads at least.

quote:

Originally posted by tatortodd:
I've been using the Tramontina Professional Aluminum Nonstick Restaurant Fry Pans for years.

What he said. The pans are priced such that it isn't a big deal to replace them after a few years when the coating is inevitably compromised. They also retain heat very well.

I have one Copper Chef and it is utter garbage.

I have two Perfect Green that are induction friendly. They work well.

Since I have birds, PTFE is right out.

I usually buy a $10 pan every year at WallyWorld. The wife abuses them, metal forks stirring everything, piece of meat slightly too large, use a 12 inch knife directly in the pan.

Teflon cuts everywhere.

We have a nice set of All Clad, but for some reason, everything sticks in most every pan.

Can you put these things through a buffer or something? They cook great, but the layer of whatever you are cooking stuck to the pan is a bother.

quote:

Originally posted by maladat:
I also bought the Oxo one (after too much coating finally got scraped off my All-Clad) on the recommendation of America's Test Kitchen.

It works just fine.

If you don't want to watch the video, their basic conclusion is that even the best non-stick pan in the world wears out pretty quickly, so you might as well buy a pretty good cheap one so you don't mind throwing it away and buying another when it's toast. In their testing, the Oxo was the best of the inexpensive non-stick pans.

I have farberware skillets I bought in 2006 when I bought my first condo. They're still in good shape and work pretty well actually.

That being said for better stuff, I like All clad and Calphalon.

The Bialetti's suck and the Green pan Rio sucks...….the finish stays just fine but it's not truly non stick for eggs.

Sams Club (whatever their “commercial” brand is) non stick pans back in their restaurant supply area.... no matter how “nice and easy” you are with the finish you will need to replace non stick
pans regularly unlike cast iron or stainless.

Another big +1 for Tramontina Professional tatortodd and Budlum describe above.

I'm with @tatortodd. I recently purchased a Tramontina 10" fry pan from Amazon , and it's terrific! One of the benefits is that its surface is NOT Teflon, which is Polytetrafluoroethylene ( PTFE), but rather ECLIPSE.

^^^^^^. I bought a Tramotina a few months ago.

I like it a lot....except for..... the directions say to NOT use a non stick spray as it will clog up the surface, if I recall correctly. I can’t look now cuz I’m in Arizona and the pan is back home in OKC.

Only an oil,or a fat such as butter is recommended. I like butter so that’s ok but sometimes I want to use a spray.

quote:

Originally posted by OKCGene:
^^^^^^. I bought a Tramotina a few months ago.

I like it a lot....except for..... the directions say to NOT use a non stick spray as it will clog up the surface, if I recall correctly. I can’t look now cuz I’m in Arizona and the pan is back home in OKC.

Only an oil,or a fat such as butter is recommended. I like butter so that’s ok but sometimes I want to use a spray.

Try avocado oil in a small pump spray bottle.
https://www.amazon.com/Pompeia...-Ounce/dp/B00OCNSK6M
Great alternative to EVOO, butter, or bacon grease when you want a spray. Works great in cast iron, stainless, and non-stick pans.

^^^^ Will do, thanks.

quote:

Originally posted by OKCGene:
^^^^^^. I bought a Tramotina a few months ago.

I like it a lot....except for..... the directions say to NOT use a non stick spray as it will clog up the surface, if I recall correctly. I can’t look now cuz I’m in Arizona and the pan is back home in OKC.

Only an oil,or a fat such as butter is recommended. I like butter so that’s ok but sometimes I want to use a spray.

You can buy oil spray cans now that are just oil and don't have any of the junk in them that Pam does.

There are even some ghee ones (extremely clarified butter).

EDIT: Oops, a little late.

Slight drift. A well seasoned carbon steel pan becomes pretty doggone slick and will last you a lifetime.

Matfer makes very inexpensive high quality carbon steel pans.

All things considered there is a place for non stick but I just wanted to throw an option out there.