Best Non stick pan?

Lowcountrygamecock

I know this is an egg forum but figured it was a good place to ask. I’m in need of a new non-stick skillet and want something that’s going to last. What’s the best option?

Wolfpack

I go the opposite way on non-stick pans. I buy the two calphlon pan combo for like $50. Use them for a year- toss and repeat. 

Ive tried the higher end ones and they don’t seem to last appreciable longer. 

Also only use plastic utensils and hand wash with non abrasive cleaning rag, brush, etc. 

ColtsFan

A properly heated All Clad D5 skillet 

https://instagram.com/p/Bj2P1vIByOX/embed/

Killit_and_Grillit

Good luck with your quest. I’m in the same boat as @Wolfpack I saw the non stick coming off in my food and trashed them. I do the calphlon pans and trash them when they die. 

But mostly I have a large cast iron I keep on the stove top and use now. It’s so seasoned now it takes me about 30 seconds to clean it every time I use it. 

buzd504

Check out https://www.scanpan.com/

So great for eggs.

dmchicago

I just replaced my Calphlon with these:

https://www.surlatable.com/product/PRO-3078300/Scanpan+Pro+S5+Skillets?cat=cat1800441_Scanpan+ProS5+Nonstick+Cookware

buzd504

dmchicago said:

I just replaced my Calphlon with these:

https://www.surlatable.com/product/PRO-3078300/Scanpan+Pro+S5+Skillets?cat=cat1800441_Scanpan+ProS5+Nonstick+Cookware

Jinx

Carolina Q

A well seasoned carbon steel pan is non-stick and will work forever. And nothing will flake off in your food. Affordable too.

https://www.youtube.com/watch?v=5djpZcN85Js

NorthPilot06

I subscribe to the buy cheap and often thought process

Lit

If you want non stick get hard anodized. I have some from analon it’s their allure series that I have been using for 10 plus years and the only ones with issues are the ones my wife uses metal utensils in. 

Lit

ColtsFan said:

A properly heated All Clad D5 skillet 

https://instagram.com/p/Bj2P1vIByOX/embed/

That’s easy with eggs but try something like home fries in them. I have my 11” d5 on the stove right now with water boiling in it to get all the stick on potato off. 

The_Stache

Keep any non-stick out of the dishwasher and it will last a LONG time!!!

Botch

I tried one of those colorful, ceramic-coated frypans you see advertised on TV (got mine at Bed, Bath & Beyond) and it worked just like on TV.  The first time. After a week, it worked as well as my former go-to, T-fals.  After a month, it went in the trash and I got another T-fal.  You do have to replace them eventually, although I get a lot more than just a year on mine (and they're a heck of a lot cheaper than a couple of the brands mentioned above).
 
Cook's Illustrated did a test on these things a couple years ago, and for longevity they cooked something 30 times, and then compared.  I wrote to them and said, "Hey, that's only a month's use for us bacon-n-eggs breakfast guys, that's not much of a test".  They never replied.  

55Kevy

I've been using a All Clad non-stick for probably 9 or 10 years.  Mostly for eggs, but some post-SV searing too.  SWMBO recently put it in the dishwasher and I thought it was a goner, but a little scrub with baking soda paste and some conditioning with canola oil and it seems good as new.

twlangan

I switched to carbon steel last spring and I'm a believer.

mEGG_My_Day

@Lowcountrygamecock - about two years ago, I ordered a T-fal nonstick from Amazon.  They sent me two.  I contacted them and they said to just keep them.  The second one is in my basement and still in the box.  If you want it, PM your address, and I’ll send it to you. 

HeavyG

A good nonstick pan has its place regardless of how many cast iron/carbon steel/copper/aluminum/etc. pots or pans one has.

I tend to view a nonstick pan as disposable but the ones I've used seem to last a decade with proper care and temperature usage. Have no idea what the holy grail of nonstick pans is but the last couple that I have had are Anolon something or others.

Eggcelsior

Another vote for scanpan. My wife saw a demo at Sur La Table and bought one. Metal utensils and all, it still looks new after 2 years. 

Rascal

All-Clad here.  Works fine and lasts a long time.  Also have a Scanpan wok...  another winner!!~~

unoriginalusername

Cast iron .... when well seasoned. Use it all the time 

1voyager

We had used Calphalon cookware for years but replaced them with vintage cast iron when the coating deteriorated. As @unoriginalusername mentioned, well seasoned cast iron works great.

From my experience, the new products from Lodge won't work. Any of the vintage cast iron will work once you get a good slick seasoning. Griswold, Wagner Ware, Piqua, Birmingham Stove and Victor are all great choices that can be had for much cheaper than today's non-stick pans.

Nothing sticks to this one:

Rascal

Calphalon should be called Cr*phalon!!!

caliking

1voyager said:

We had used Calphalon cookware for years but replaced them with vintage cast iron when the coating deteriorated. As @unoriginalusername mentioned, well seasoned cast iron works great.

From my experience, the new products from Lodge won't work. Any of the vintage cast iron will work once you get a good slick seasoning. Griswold, Wagner Ware, Piqua, Birmingham Stove and Victor are all great choices that can be had for much cheaper than today's non-stick pans.

Nothing sticks to this one:

That's a beauty.

Taking a sander to a new Lodge pan, prior to seasoning, helps a great deal to smooth out all the pits. 

GrillSgt

I’m a throw away when pitted guy. Bought a Green Pan at Bed Bath and Beyond $50. Purchased in January and it still looks new. I’m impressed so far. 

lkapigian

Whatever you get, don't get a pan with screws in the handle 

smokeybreeze

I cooked boneless skinless chicken breasts in my new Lodge skillet without them sticking... The "trick" is to heat the pan to temp (no, cast iron does not heat evenly - use your infrared thermometer to find the temp you want in the heated pan). Then I sprinkle non-iodized salt in the pan and place the paper towel surface dried meat in the pan. Cook until the meat lets loose, flip and repeat until IT is ~160*F. This same technique works with all other foods I've tried - steak, potatoes, scallops, fish, ... I tend to cook my over easy eggs in my carbon steel crepe pan because it's so non-stick at this point that it's a no-brainer. Non-stick skillets are a crutch that I don't need. YMMV, and I respect that.

Botch

GrillSgt said:

I’m a throw away when pitted guy. Bought a Green Pan at Bed Bath and Beyond $50. Purchased in January and it still looks new. I’m impressed so far. 

Hmm, mine were white; maybe I'll give the green one a try.  

GrillSgt

It’s gray. Or grey. 

jtcBoynton

I’m in need of a new non-stick skillet and want something that’s going to last. 

I would suggest adjusting your thinking to view non-stick skillets as having a short useful life.  I normally buy T-fal non-stick skillets. Cost is reasonable (around $30). I expect the pan to last maybe two years.  Get less expensive ones and plan on replacing them.

I do have a 7-8" T-fal non-stick that is many years old (lost track but its at least 10 years old) that is still in great shape.  It is my egg pan. It is used only for eggs, only low heat, never any metal utensils. 

YukonRon

Lodge cast iron skillet, complete with pits, works wonderful, and has for over 10 years.

milesvdustin

Lodge takes time to build up. I use a chainmail scrubber and that's about it.