Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
May 7, 2014 02:09 AM

replacement for ceramic frying pan

The above pan is starting to lose its nonstick ability, so it is time to replace it. Just fishing for ideas, so throw them at me :)

-12" or so, preferably with decent surface area
-high enough sides for sautee-ing
-nonstick enough for fish/potatoes
-not TOO heavy (i.e. not a 12" lodge skillet)
-can be used to make wet dishes and sauces (and paella) i.e. it will be a very general purpose pan
-not TOO expensive (under $100 would be great)
-durable (no nonstick coatings)


P.S. if those needs would be better served by 2 pans instead of 1, I am also open to suggestions, though of course a single pan would be preferable due to $ and space constraints.

  1. Click to Upload a photo (10 MB limit)
  1. You might consider this one from Amazon. It has the newest generation Teflon that is safer (no PFOA used) and the coating much harder, almost like ceramic, so its safe to use with metal utensils. I'm not crazy about the plastic handle and balance but its a nice pan ad priced right. I give it 3 stars out of 4!

    5 Replies
    1. re: zackly

      Thanks for pointing me to the new harder Teflon. I'm still not particularly convinced though, even if it is more durable than the old ones, it probably still won't last long that long compared to non-coated stuff and in any event Teflon doesn't give as nice a sear as I'd like. I'll definitely look into it some more though, so again thanks for the recommendation.

      1. re: Sirrith

        I own both the TeChef and Ikea pans I reccomended. The new "Platinum" generation of Teflon is very hard unlike the hockey puck consistency of the older varieties. Stay away from ceramic. It loses its non-stick qualities quickly and only is available because people were afraid of the earlier Teflon with PFOA. As you mentioned you might be better served by buying two pans, especially if you want to hot sear. Get one of the above for non-stick cooking and get a stainless steel tri ply like this one:

        1. re: zackly

          I've read quite a few reviews on Amazon of the Teflon platinum wearing out after a few years; that's a problem for me, because I'm not after something that will only last a few years...

          1. re: Sirrith

            Can you link me to those reviews of Teflon Platinum? I'm not seeing anything like that and it really hasn't been on the market long enough to deteriorate unless it was really abused. Just beware of Teflon & Dupont haters (or competitors) there's a lot of them. Well then you're between a rock and a hard place if you want a non-stick pan because ceramic loses its non- stick qualities quickly.You migh want to get a carbon steel pan which will become virtually non-stick after seasoning and repeated use, like this one:

            1. re: zackly

              I'm not sure how to link to specific reviews, but there's around 3 on the first 2 pages that mention how long they've gotten out of it:

              There's also 2 on this one that mention the wearing out after a while:

      1. What is the pan you are replacing? Brand? How much was it?

        7 Replies
        1. re: ttoommyy

          Some Italian brand, I don't recall exactly, not too expensive, around $40 I think?

            1. re: ttoommyy

              It might have been Bialetti, not too sure. But because that one only lasted about 2 years, and I'm after something durable that will preferably last more than 10x that :)

              1. re: Sirrith

                Noted. I don't think I have any suggestions for you then, since no matter what kind of nonstick pan I have bought over the years (and I have bought a number of them) not one has come close to lasting 20 years, or even close.

                1. re: ttoommyy

                  That is precisely why I'm not looking for a nonstick pan! Perhaps I was being a bit vague in my original post. I meant it should be nonstick enough, not completely nonstick, for certain things. Along the lines of cast iron/carbon steel levels of non-stickiness (but without as much weight).

                    1. re: Sirrith

                      Then anodized aluminum Calphalon like Duffy H suggested would be your best option if you prefer to buy one pan vs. two. You can sear and cook acidic liquids (like tomato sauce) in them.I have several that I bought and used before I switched to using two types of pans, All Clad style sandwiched construction stainless & non-stick (Teflon). Calapalon is semi non-stick and sears beautifully.


            Try the Bialetti Aeternum "Evolution" skillets. The plastic handle versions can be purchased for $10 on sale at my local grocery store but, the evolution has a stainless handle riveted to the pan and is about twice as thick (more even heating) and is oven safe.

            With a tablespoon of olive oil, you can cook anything in it without sticking and it is super lightweight being mostly aluminum. Check Ebay for the Aeternum Evolution pans.

            1. You may consider an All Clad Paella pan. I picked one up for $100 on sale with a really nice stainless lid, I use it as much as any other pan in my rotation if not more. Great versatile pan. It reduces liquids at a very nice rate, not too much, but not too little.

              Edit: it's an aluminum core clad with stainless on both sides, standard All-Clad design.