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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.

                  1. We bought one at a resturant supply store 10" for about 30 bucks. Gets allot of use and is still in great shape after 2 years. Has a rubber slide on handle cover that comes off to use the pan in the oven. I figure if I get a few more years out of it it will be worth buying another. Might pick up a bigger one next time I'm there.

                    1. All non-stick coatings are basically the same teflon based material. (I invested in Scanpan, which is supposed to be superior - but it is NOT a real non-stick. One might call it stick resistant, but it developed a nasty film on the surface in my case)

                      So, it makes sense to go for low price as long as your pan is thick anodyzed aluminum. The stainless pans are thin and terrible as far as heat retention. Circulon can be found at very low prices at Ross, Marshalls - the job-lot fell off the back of the truck deep discounters - you can also find much lower prices than the department stores if you do a little online searching. Circulon is thick aluminum and has a unique feature that makes a lot of sense. The design is such that the interior is a series of very narrow concentric circles and the bottom of these grooves are never eroded by your tools or scrubbie. So, the non-stick lasts longer.

                      4 Replies
                      1. re: niki rothman

                        I don't think that's correct. As far as I can tell, both Scanpan and Swiss Diamond coatings have no teflon based coating (or Perfluorooctanoic acid, aka PFOA), which seems to be under greater scrutiny for their health hazards. The more I've been reading about it, they more I want to get as far away from teflon based products. I just recently replaced my non-stick with a Swiss Diamond fry pan and have been very pleased with it. I wonder if anyone can compare Scanpan and Swiss Diamond? It was a toss up for me which one I should get, but I found Swiss Diamond cheaper on sale.

                        1. re: E Eto

                          I said Scanpan was "suposed" to be superior to the teflon based coatings, but indeed it is not. I know it is obviously different. As to the chemical content, no one here to my knowledge has ever explained its consistency. But anyone who has tried both Scanpan and teflon based coatings can tell there is a difference. Unfortunately, Scanpan is NOT nonstick. The stick "resistance", if you will, is about the same as a cast iron pan with a good patina. Mine developed a strange dark surface after only a few months and at that point was actually not even resistant to food sticking. It was horrible and I threw out my very, very, pricey Scanpan dutch oven and 12" saute' pan. Oh...I did keep the very nice glass lids.

                          1. re: niki rothman

                            I worked in a kitchenwares stores for a few years before going to cooking school. My advice: run, don't walk, away from Scanpan.

                            To answer your question specifically, a sales rep described the coating as a propriotary ceramic coating; I suspect some sort of chemical slurry sprayed onto a calphalon-like pan and cured (he said the cooking surface has minute pores that must be opened up to cook correctly, and again to clean properly; if it sticks, you did not clean it last time you cooked in it). Problem: it ain't non-stick, or anywhere close to it. Advantage: you can use metal utensils and scrape all you want; disadvantage: your eggs will stick like the devil.

                            Scanpan comes with an instruction booklet (or at least it used to) with specific rules: heat the pan very hot, add the oil and immediately add food. To wash, add water to pan and boil; take to sink fiery hot and wash with soap and hot water. Boy what a pain, and what a joke. If you take regular all-clad and cook the same way, AC is just as non-stick as Scanpan.

                          2. re: E Eto

                            Scanpan is using PFTE. They just use an additional titanium-ceramic coating to protect the PFTE layer.

                        2. The last non-stick pan I bought (and will probably ever buy) at Target for about $30 is OK for not scratching, but I use it very carefully after reading the small print on the instructions to not use it at high heat if you have a caged bird near the kitchen! (fumes!) I'm limping along with my Calphalon tri-ply stainless thingy and getting used to broken eggs.

                          1. So what about All-Clad non-stick? I have an All-Clad SS set, and wanted to get some non-stick pans for eggs and such, but they are so expensive - but if it lasts, then it might be worth it. Any one got one of those, or should I resign myself that I will have unmatched pans for non-stick?

                            1. My scanpan experience has been nothing but positive. I'm not trying to make omelettes without any fat, but have had no issues with sticking, and my 9 1/2 inch pan is roughly 2 years old.

                              As far as aluminum goes, anodized nonstick makes no sense aside from looks. The anodized surface serves to make the aluminum nonreactive, and since we're talking about nonstick, the teflon takes care of that.

                              My other suggestion would be to go to a restaurant supply store and get a basic, inexpensive teflon-aluminum pan and just know that the pan will have to be replaced within a year or two.

                              1. I have an 8" Look pan I really like...I use it very infrequently, just for eggs. I'd actually like to find a 10" but haven't been able to find Look locally anymore.

                                I don't know if Look is similar to Scanpan?

                                I really want a pan without rivets...would anything recommended on this thread fit that bill?

                                1. I came across a 9.5" Scanpan priced as a "try me" yesterday for $54. Went ahead and picked it up...made eggs this morning and although have only used it this one time was pleased with the performance.

                                  1. Honkman, J.A. Henckels came out with a terrific line of clad, not-stick pans that reached an already glutted consumer market. For that reason, you can find them discounted at high end kitchen shops. The pans are terrific and the best non-stick I've found. (They also brown meats well and respond to heat quickly.)

                                    1. Went to the restaurant district on Bowery and bought a NSF rated non-stick pan. It was cheap, I like it alot and it says winco on the bottom.