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Apr 22, 2009 08:28 AM

Best Overall Non Stick for Eggs

Newb here.....I eat eggs every day, scambled, fried, omelets, frittatas. What's the best overall non stick pan these days? Are they all the same? I've had Calphalon stuff, seems OK. I just wanted to see if you all know of any new tech that's better than the teflon stuff?


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  1. They are all about the same. I tend to use carbon steel with my eggs though.

    If you buy a non-stick pan, stay away from the expensive stuff though. Just go to Walmart and grab a decent $20 one. They aren't made to last forever so you'll just end up tossing it after 3-5 years... and what would you rather do? Toss a $20 Walmart pan or toss a $60 Calphalon?

    6 Replies
    1. re: SQHD

      Yeah, it's a good point. I like circulon, but the ridges are not great for eggs. And even though they're supposed to remain non-stick forever, they really don't.

      I make scrambled eggs in a saucepan though.

      1. re: Soop

        I find Circulon to be impossible to clean. There is always residue in the ridges. We got a set as a wedding gift, and I quickly went out and bought a stainless steel pan for all my cooking (including eggs) so that I could just throw it in the dishwasher.

      2. re: SQHD

        I'd recommend SamsClub restaurant aisle over Walmart. Get the thickest coated aluminum that you can find.

        Nonstick coating on the rivets (usually 3 on heavier duty stuff) is nice, but I'd give priority to the aluminum thickness.

        1. re: paulj

          Whatever - Walmart/Sam's, it's not like they aren't the same exact company. ;-) Obviously there are membership requirements with the Sam's Club and you often have to buy 2 pans at once because they are bundled.

        2. re: SQHD

          I used to think that, and I've certainly tossed out my share of worn-out non-stick pans (expensive and in-, from T-fal to Le Creuset) over the years, but I have a set of top-of-the-line Dansk "Master Series" non-stick now that I've been using for well over a decade and it's still in perfect shape. It was made in China and in appearance is similar to Calphalon with that gunmetal grey exterior.

          Granted I take good care of it - no metal utensils, no super-high-heat cooking, cool before washing, always hand-wash - but it has really surprised me with its longevity. I got a set of two saucepans, two frying pans, saute pan and soup pot at a Dansk outlet store back when such stores still existed. All came with tight-fitting brushed steel lids, and except for minor exterior staining the entire set is as good as the day I bought it.

          1. re: SQHD

            Maybe I am just cost concious, but I have good stuff and I have cheap stuff. Some of my favorites are a couple of my pans from Target or Walmart. Just an inexpensive saute pan. No they don't last forever like my cast iron, but I don't make eggs in my cast iron. $12.99 on sale was my last small saute I bought from Target. It replaced one also from Target that was almost 10 years old. I only replace it cuz the handle broke. I have a few very good pieces but honestly ... they all work well.

            I hate eggs in my cast iron unless I make bacon first. Fritattas I do use the cast iron, scrambled or omlettes never. Just don't like it. But I guess that is why I have a variety of pans.

          2. i prefer going old school with a well seasoned cast iron. almost as non stick as non stick if you do it right and it will last forever and it's just as cheap if not cheaper than a teflon pan

            5 Replies
            1. re: chuckl

              chuck1, I agree completely. I have never seen the point behind Teflon and Silverstone, etc. On our cast iron griddle, the biggest problem with frying eggs is how to keep an egg from skating across the surface like a hockey puck when we try to slide a razor-thin flexible steel spatula under it.

              1. re: Politeness

                agree with chuckl and politeness, we use cast iron for our eggs, it's quite slick and versatile. It also doesn't get too hot, too quickly, which I find to be a problem with thin pans.

              2. re: chuckl

                I guess I need to mention that, I use all varieties of spray/oil/butter. Most times it's some kind of spray, lately, I have been using Spectrum Canola Non-Stick cooking spray for my 'everyday breakfast' which is scambled 95% of the time. Now, if it's an omelet of some sort, or fried, or a frittata, then other fat/oils can be at play - butter, olive, canola.

                So, it would be cool to have a do-it-all pan, but, priority is a pan for the 'everyday breakast' .. I have some other Calphalons that work great with butter/oil....

                1. re: dfishel

                  Oil/butter/spray/whatever doesn't have an impact on the kind of pan you use.

                  A cast iron is a do it all pan as it carbon steel or frankly, a non-stick pan as well.

                  1. re: dfishel

                    Having jumped on chuck1's bandwagon for (naked, seasoned) cast iron generally, I have to admit that, for scrambled eggs, I like the taste when they are cooked in butter, and for that I use a small (6½" diameter) enameled cast iron frypan that keeps all (less than a teaspoon, actually) that good butter in the middle of the pan where the eggs are cooking. I use a silicon "scraper" for the spatula.

                2. I use the Tramontina brand carried by Bed, Bath and Beyond, and a whole host of other stores. With a BB&B coupon, costs about $14. Use it till the surface scratches, and then toss it and get another one. Pan sides are sloped excellently for omelets and crepes. You really dont need an expensive Calphalon or and All Clad non stick. If you cant find Tramontina, just go to some restaurant supply store and buy their brand.

                  1. This is a case where expensive is by no means better: cheaper Teflon pans have slicker surfaces, which are by far much better for eggs. Honestly, my current egg pan -- which I paid $4 for at Ikea -- outperforms every other egg pan I have ever used, and yes, that includes my beloved cast iron. And when it gets scratched...well, I repeat: it cost $4.

                    The real key is this: keep your egg pan dedicated to eggs only, or at the very least to things that require the barest minimum of spatula work. That will keep the surface at its best for the longest time.

                    2 Replies
                      1. re: BarmyFotheringayPhipps

                        I'd bet money that we use the exact same make pan for eggs. That $4 is the bestest best egg pan EVER. I have a smaller, heavier duty nonstick that I sometimes pull out for eggs, but it's not the same. IKEA pan ... :)

                      2. Chantal or Swiss Diamond