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Nov 13, 2012 08:25 AM

Nonstick skillets, ideas for good ones?

The ones we have (tramontina and calphalon) have warped. Or at least, the larger ones have. Need to replace with something more reliable? We have a glass cooktop (which I hate) if that makes a difference.

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  1. I look at them as disposable. Every 2-3 years they need to be replaced. I recently bought a T-Fal based on a CI review, and I am very happy with it.

    2 Replies
    1. re: Becca Porter

      I did the same based on CI review. I think it was specifically the T-Fal Professional Total Non-Stick that was recommended. I now have three sizes and find that all perform well for their specific cooking niches.

      My absolute favorite though is my Swiss Diamond Crepe Pan. Heats very evenly and seems so far to be very durable. Inevitably it gets used for other things and still has yet to get a scratch.

      1. re: Becca Porter

        "I look at them as disposable"

        Same here.

      2. They probably warped because you used on them on high heat. If you use your non stick skillets on no higher than medium heat, they should last longer. However, almost everyone agrees that non stick pans don't last as long as other sorts of pans do. The non stick finish degrades eventually. When buying a non stick, I go to Home Goods and get one discounted. I handle the pan to make sure I Iike the weight and handle before I buy. Other places to look are Kohls and Target. I don't think it wise to pay an arm and leg for one of these.

        1 Reply
        1. re: sueatmo

          Exactly. You should never use your non-stick on high heat for health reasons alone. In fact if I'm preheating the pan I always fill bottom with a layer of H2O to avoid any potential overheating issues. Really you should never be above medium heat and ideally the pan should stay at 360 or below. I too look at these as a consumable and CI advocates that you should never spend a lot on non-stick.

        2. If you must have nonstick then your best bet is to go to a restaurant supply house and check out some Vollrath or Wearever pans. They have some heft to them and the nonstick surface will last a lot longer.

          3 Replies
          1. re: SanityRemoved

            I have looked at a restaurant supply house at pans, and was not impressed at the pricing for retail buyers. Before buying there, be sure of your values, and if that is the pan you really want. Non stick pans generally won't last for many years.

            1. re: sueatmo

              If they are charging different prices for different customers then you need to find another restaurant supply house. The only time something should feel costly is if you would be required to purchase a certain quantity of pans. Six pans is a common method of packing that the manufacturers use and if a restaurant supply house doesn't offer it as a normal cash and carry item then they may require it be purchased in quantity.

              I've used commercial pans that were at least 10 years old and although they had lost the new slick feel, they never flaked or peeled like many consumer pans have over time.

              1. re: SanityRemoved

                I just assumed that the retail price was for people like me, and that people with businesses would be given a discount. I found the place fascinating, but pretty pricey.

          2. We bought a Farberware Millennium skillet a year ago and use it almost daily. Its the best non-stick pan I've ever owned. But we also don't use it above med.high.I have a carbon steel Lodge pan and cast iron skillet for higher heat.

            1. I just get what ever is on sale at Smart & Final. Good heavy pans at a reasonablew price.