The 8 Best Nonstick Pans of 2024

How We Tested

Over the past two years, we've tested over 40 nonstick cookware sets in our Lab. We evaluated their temperature consistency and distribution, nonstick performance, design, and ease of cleaning. Our testers also observed whether or not there was any chemical smell when heating the pans, any major temperature disparity across different spots in each pan, any sticking while making French omelets or scorching when heating tomato sauce, noting any sticking or burning when making rice pilaf, and gauging how easy each pan was to clean by hand.

An additional round of testing in 2023 with the pieces on this list (plus a dozen other popular picks) let us further evaluate how they fared when cooking eggs, rice, and sautéeing onions to see if our initial observations still held true. We also considered how comfortable these pans were to hold, how easy they are to maneuver, and compared overall performance to cost, determining whether or not they were a great value.

We also sent several nonstick pans to our editors to test at home to see how they perform in a “real life” setting and to test the durability of the nonstick coating when subjected to regular use.

We Observed

• Nonstick qualities: We put the nonstick surfaces to the test with "high-stick" foods like eggs and rice. Those sets that released easily with minimal sticking earned the top spots on our list.
• Temperature consistency: We used thermocouples to monitor the temperatures across the pan's surface, noting any hot spots. We also observed how evenly we were able to cook a French omelet and rice pilaf to further assess the pan's performance.
• Maneuverability: We checked to make sure we could easily hold the pan, noting if it required one or two hands to maintain control. We also tried tossing ingredients to see if this pan was easy to manipulate without using utensils.

We Rated

• Durability: The surface of nonstick cookware can be notoriously delicate when it comes to scratches, so we tested their compatibility with metal utensils if they claimed to be safe to use. Pans whose surfaces survived metal implements with very little to no damage earned the highest ratings.
• Design and Ease of Use: In addition to overall aesthetic appeal, we rated these pans based on how easy they were to transport on and off the stove, and how balanced they felt in the hand. We also took into account handle ergonomics and how comfortable they were to maneuver when filled with food.
• Overall Performance: We made scrambled eggs, fried eggs, and French omelets to test the nonstick capabilities and heating capabilities of these pans. We also simmered tomato sauce and made rice pilaf to check for hot spots and scorching. Pans that cooked evenly and released food without much effort earned 5 stars in this category.

About Our Testers

• Our Lab team has spent collective decades working in professional kitchens, developing recipes, and testing kitchen gear.
• Bernadette Machard de Gramont, an expert in home cookware, was also interviewed and helped us assess the data from every cookware test. She advises making a French omelet to test heat responsiveness and warns it's definitely time to toss your nonstick if the coating is flaking or scratched.
• Amanda McDonald is the Commerce Updates Editor for The Spruce Eats. She uses her Caraway cookware on a weekly, almost daily, basis and regularly updates us on how it's faring, paying special attention to the wear-and-tear on the ceramic coating.
  

Other Options We Tested

• All-Clad Fusiontec Skillet: We actually really liked this skillet—it performed very well in our tests, while also having an exceptional nonstick quality and a stylish appearance. But we found it to be very expensive for a single piece. If you're looking to splash out on a high-performing nonstick piece, this might be for you.

What To Look for in a Nonstick Pan

Material

Nonstick pans can be made out of many types of base material, which will help determine how well they conduct, maintain, and respond to heat. The lightest and most popular of these metals is aluminum, which conducts heat well and can be used on a variety of cooktops (though look for one with a stainless steel base if you have an induction cooktop). Stainless steel is another popular choice: these pans tend to be heavier, with a more substantial thickness that makes them less susceptible to dings and dents. Copper is another great option because it has superior heat conductivity and is extremely responsive to changes in heat. As for the interior, there's polytetrafluoroethylene (PTFE), hard-anodized aluminum, and ceramic, which we'll cover later.

Size

If you’re looking for a nonstick pan to cook breakfast for one or two, a small skillet or pot will save you storage space. A good starting point for a skillet is a 10-inch model: it’s roomy but not too bulky to store in a small kitchen. Another great essential nonstick pan is a 6-quart stockpot, ideal for cooking rice or thick stews and allowing for easy cleanup.

Types of Nonstick Cookware

Traditional Nonstick

Polytetrafluoroethylene (PTFE), also known as Teflon, is the most popular coating for traditional nonstick cookware. Pans coated with PTFE are easy to use and clean, but the coatings eventually wear away with use. The primary issue with PTFE is the deterioration of the coating, which starts to happen at 450 degrees. At high temperatures, PTFE releases fumes, so it is not recommended to use traditional nonstick pans for high-heat cooking. 

Ceramic

The coating for ceramic nonstick cookware is made from silica, a component of beach sand. The pan's interior is either sprayed or dip-coated, then cured by high-firing in an oven. While traditional nonstick pans need at least three coatings, ceramic coatings can require as little as just one layer, saving time and energy during the manufacturing process. Ceramic cookware sold in the U.S. and Europe must also adhere to regulations that prohibit lead or cadmium. The biggest drawback of ceramic is more susceptible to developing surface cracks and losing its nonstick properties faster due to its brittleness in comparison to PTFE. 

Hard-anodized aluminum

The nonstick surface of hard-anodized aluminum cookware differs from PTFE and ceramic surfaces in that it is actually part of the pan, not layered on as a coating. It is made by an electrochemical process that hardens soft aluminum, making it stronger than stainless steel, and giving it an oxidized top layer. This top layer is nonstick and tougher than applied nonstick coatings. Hard anodized aluminum can stand up to higher temperatures and resists scratches from metal utensils, and won’t react with acidic foods. It is the most durable type of nonstick surface since it is not prone to chipping or flaking.

FAQs

What is nonstick coating?

The first nonstick coating, polytetrafluoroethylene, or PTFE, was created by mistake in 1938 at DuPont's New Jersey research lab. A slippery, water and heat-resistant material was born—trademarked as Teflon—and used primarily in military and industrial applications, then became a major part of the cookware industry in the 1960s. While PTFE is still used today to coat wires, fabrics, and much more, other nonstick coatings have emerged as alternatives. Such substitutes include PFOA- and PTFE-free ceramic coating and hard-anodized aluminum.

How do you season a nonstick pan?

Usually, nonstick pans don't require seasoning before first use, though there are some exceptions. Over time, you may need to re-season your pan to restore its nonstick properties. To do so, heat some canola oil up in the pan on the stovetop. After a minute or so, turn it off, let the pan cool, and then wipe out the excess oil with a paper towel. Ghee and butter can also be used to re-season your pan, but cooking sprays can cause buildup that can actually cause your food to start sticking.

Can you put a nonstick pan in the oven?

Nonstick cookware is generally safe for low and medium temperatures, though some of the more modern versions can stand higher heat. Traditional PTFE coatings are generally safe to about 400 degrees Fahrenheit; ceramic coatings can typically withstand higher temperatures (over 500 degrees with some models); hard-anodized cookware can fall somewhere between 400 to 500 degrees, depending on the manufacturer. If you often start foods on the stove and finish them in the oven, make sure to check what temperatures the cookware can withstand, so you won’t have to transfer from one pan to another to finish your cooking.

Can you use nonstick pans on a gas stove or induction stove?

Most nonstick cookware functions just fine on gas, electric, and halogen cooktops—but always check with the manufacturer’s instructions to be sure. The most common material used to make nonstick cookware is aluminum, which is not induction-friendly on its own. If you have an induction cooktop, look for one that has a stainless steel base that specifies it is compatible for use with this type of stove. 

Can you put nonstick pans in the dishwasher?

Though many nonstick pans are said to be dishwasher safe, it is almost always a better idea to stick to handwashing. Cleaning nonstick is generally easy—using a non-abrasive scrubber to remove any debris along with gentle dishwashing soap should do the trick.

How long do nonstick pans last?

Nonstick pans generally last up to five years, but the actual lifespan will depend on the type of coating and how well the pans are cared for. Keep in mind that nonstick cookware generally wears out more quickly than stainless steel, copper, or enameled cast iron pieces and will need to be replaced at some point. Treating your nonstick pans correctly will help you extend the life of your cookware. You will want to avoid overheating your pans, as excessive heat can start to break down your nonstick coating. To protect your pans against scratches, avoid using sharp or metal utensils on the interior; should you see any cracking or flaking, it’s time for a replacement.

Many manufacturers offer some type of limited warranty against defects in material, construction, or workmanship. This warranty typically will not cover damage from thermal shock, improper use, nonstick deterioration, damage from metal/sharp utensils, or damage caused by abrasive cleaners and scouring pads. Be sure to double-check the warranty provided by the vendor to ensure it is to your satisfaction.

Why Trust The Spruce Eats?

Donna Currie is a cookbook author who writes roundups and reviews products for The Spruce Eats. She has tested more than 90 kitchen products for the brand, about 20 of which were pieces of cookware.

This piece was edited by Bernadette Machard de Gramont, a writer who specializes in global food and wine content and an avid cook who has personally owned the Calphalon and Zavor Noir options mentioned in this piece. She researches and tests a variety of cookware, bakeware, and wine tools, and interviews field experts for their insight.