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Nonstick Fry Pan

Our good old nonstick fry pan which we bought many, many years ago in Germany isn't really nonstick anymore and we want to replace it. Any opinions what is the best brand for nonstick fry pan ?

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  1. For the price the Scanpan Classic Ceramic Titanium nonstick is the best, I have recommended this to several new cooks and they have been very pleased.I have a Bourgeat Titanium reinforced ceramic nonstick that I love it is a little more pricey, I also use a demeyere 7ply aluminum nonstick which also works well and is even more expensive. All of these pans are not coated but the non stick surface is bonded into the metal and have good handles. Cooks Wares is a good source.

    5 Replies
    1. re: Paul C

      I agree with the Scanpan recommendation. Not the slickest nonstick surface I've used, but much more durable than most others, and it's still got more than enough slide for eggs.

      1. re: Scottus

        Thanks for the suggestions. Price is not a problem and I am looking for the best quality. I like to have fry pan which are heavy. Are those you suggested heavy ?

        1. re: honkman

          If heavy is a deal breaker, then scanpan probably isn't for you. I'd call it medium weight at best, maybe med-light.

          1. re: honkman

            If price is not a problem buy an All-Clad copper and be done with it. To be fair, I've never actually used one, but I've used an All-Clad LTD many times and it is phenominal. I hear the copper is just as good if not better -- plus you can put it in the dishwasher.

            More economical (but still expensive) Calphalon One. But those also don't go in the dishwasher.

        2. re: Paul C

          I owned a Scanpan 12" frypan -- and after 6 months, everything stuck to it. Worse than stainless. I sent it back ("lifetime warranty") and at first, the company claimed they never received it. I sent proof of delivery, and they sent a new one. After 2 months, everything stuck to it. I've had an All-Clad for over a year, it works great.

        3. The best nonstick skillet I have ever used, at home or professionally, is Berndes, the one with the wood handle that does not go into the oven. I babied that thing and managed to keep it for several years. The day I had to get rid of it broke my heart. No problem, though, I can still get on the internet.

          1. I've been v. happy with my SwissDiamond brand fry pan - 12" - can go in the oven up to 500 degrees.

            http://www.chowhound.com/topics/30741...

            10 Replies
            1. re: MMRuth

              I have two SwissDiamond pans, the omelet and the 12" and I love both of them. I've had them for about three years and they both look like new. They replaced my Calphalon pans which did not last that long.

              1. re: Merryworld

                I've had mine now for about 1.5 years - and really do just love it - use it all the time.

                1. re: Merryworld

                  Is Swiss Diamond available at any retail store? I'd like to check them out before I buy.

                  1. re: mojoeater

                    I bought mine out of desperation for a large pan when visiting my mother in New Bern, NC ... in a small upscale cookware store. So I imagine it should be pretty readily available - maybe check their website for retail outlets?

                    1. re: MMRuth

                      I have a question about the Swiss Diamond. I know from several people that for example that the Calphalon One which is not using "conventional" teflon non-stick technology isn't really non-stick when you use it on a daily basis. Because the Swiss Diamond is also not using "convertional" teflon non-stick technology I was just curious to know if they are really non-stick.

                      1. re: honkman

                        I guess I have to come clean - I have probably never used this pan w/out oil. So, I will do a true non-stick test tomorrow - and before I recommend it again as a non-stick alternative!

                        1. re: MMRuth

                          Frankly, unless one is a no-fat fanatic, and that seems a particularly grim existence and very un-chowish, non-stick pans, ALL of them, work better with a little oil rubbed over the inner surface.

                          1. re: niki rothman

                            Indeed, and that is how I use my SD.

                            1. re: MMRuth

                              Eggs taste best with real butter anyway :)

                              1. re: mojoeater

                                Ay - Ay - Ay - Men! Ay - men! Ay - men!
                                Everything's better with butter.
                                Why be bitter when you could have butter?

              2. Calphalon is an easy choice, even the everyday line at target is good, when they wear out in 10 years, throw it away and get a new one. Easy to find, priced reasonably, terrific performance. The online vendors frequently run specials.

                1. I just got a pair of Farberware "Platinum" nonstick fry pans. I haven't tried anything more hardcore than sauteeing vegetables yet, but so far I love 'em. (oh right, chicken livers for the cat, I forgot -- yecch) Good heating, great surface, super easy cleanup. And cheap at the local big-box.