The Best Nonstick Skillets
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- Опубликовано: 12 сен 2024
- Equipment expert Adam Ried reviews nonstick skillets.
Buy our winning nonstick skillet: cooks.io/2H5D9Aj
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I've purchased your recommended products for a few years; and I have never been disappointed!!
But you've wasted money on things you don't need. No one really needs a non-stick pan. -Even Julia Child's spatula free omelette can be done in seasoned stainless. They don't do clad vs cast iron vs carbon steel because you wouldn't buy carbon or cast if you knew how bad they were.
@@madthumbs1564 Since you're invoking Julia Child, let me assure you that when she came back to America after living in France, and tried a Teflon omelette pan for the first time, she was hooked. In new editions of "Mastering the Art of French Cooking," as well as in "The Way To Cook" she suggested non-stick pans as one of the essential tools in the batterie de cuisine.
@@madthumbs1564 Julia Child loved non-stick fry pans! Watch the documentaries and other programs about her.
I agree, I bought my blender, Breville Fresh and Furious, based on their recommendation and I love it. I hadn't ever heard of the blender before watching their video. I use it with its Vac Q attachment and it makes perfect creamy and smooth smoothies. Also bought my salad spinner (Oxo) based off their recommendation. These videos are usually a good starting point.
We bought the 10-inch OXO pan and liked it so much that we bought the 12-inch. These are a pleasure to use.
@2:09: This is just a criticism of medium-sized pans in general. It has nothing to do with the non-stick coating. One could just as easily criticize large pans for their shortcomings when a smaller pan is more appropriate.
Absolutely, I would not scramble eggs in a 12" pan, I think an 8' works better.
@@mydogskips2 unless you gotta scramble 18 eggs at once
@@mydogskips2 Have you tried the British way (sauce pan)?
This. 👆
Agreed.
We haven't had a nonstick skillet in 30 years. So I bought the 10" version of the winning skillet. We are so impressed at the way eggs just slide out! (Apparently we are easily entertained - lol.) Glad you made this video.
I am impressed with your impression of the nonstick skillet. It sure makes sense to take advice from two obese humans who are both most likely taking a plethora of medications every day and are paid to move a product with no mention of what the toxic nonstick coatings are used to manufacture them and only focusing on the convenience with no regard to temperature limits and proper care and cleaning instruction for the pan.
You have issues!
@@David-vn2idYou do have problems! This wasn’t meant to be a 30 minute dissertation on the science of nonstick pans. It was an evaluation of available products. They assume their viewers are intelligent enough to follow the directions of the manufacturers such as maximum temperature exposure which addresses your toxic issues. I was generous in thinking you have problems. You’re probably just a prick.
I've had this exact pan for over 2 years. Almost daily use. Looks as good as the day I bought it. I love this pan. Best non-stick pan I've ever owned.
Is it aluminum bottom....trying to find the one they're talking about ...ty
I bought this pan about a year ago... Flawless!
As a retired professional cook the problem with thin light pans is they tend to warp creating an uneven cooking service. Give me a cast Iron pan for frying any day of the week.
All clad and cast iron
What are your thoughts on high carbon pans?
@@benbarker8154 I haven't used one but if they are as good as steel woks they should be able to hold up to the heat very well.
I thought about trying one out until I checked one manufacturers price. I am still researching them, The one thing I worry about with any pan is even heating, no warpage, and heat retention.
I know one of the worst pans to use in Teflon coated. The coating cannot take high heat like you would use in sauteing without breaking down. There is a reason most Teflon pans tell you not to use higher than medium heat.
@@mgreg8134 thanks!
@@benbarker8154 There is a carbon pan review and I've made the switch. No worries about wearing out a non stick coating, just re season when necessary, can heat it hot enough to sear, something that can't (or shouldn't ) be done with non stick pans and lighter than cast iron. Best thing is not having to replace it every few years when the coating wears.off so saves money in the long run.
I know their are many good non- stick skillets on the market, but being a 56 yr. old irishman in kentucky, we have cooked with cast iron skillets my entire life, & enamel coated pots. The secret to cooking with cast iron skillets is putting them in a high temp oven for appx. 25 minutes prior to cooking with them on the stove top( i have, & prefer gas burners) but they will work on any stove top. Cast iron is a poor conductor of heat but a great retainer of heat, you won't have cold/hot spots in the skillet this way, thus heating them in the oven 1st. If you properly season your cast iron, it is very close to non-stick. p.s. they need to be seasoned every time after 2 or 3 uses. Your great, great, great , etc...grandchildren will be using these skillets long after we are gone. A great company to purchase from online is "The Lodge" great assortment at reasonable prices, & no this is not an ad, lol.
I love my Lodge skillets and will not use that toxic junk they are talking about.
What's your oven temp, 450°?
@Angel Bulldog ma'am, cast iron rules here in kentucky also, nothing better
@@nancybarnett2832 ma'am, i agree, if seasoned properly & i'd say you & i both know that, with proper cooking my food doesn't stick. Folks that complain about cast iron think you can season them once a year, wrong, that is why their food sticks.
Should include every pan they tested and their ratings.
Go to the Web site; the full test with specifications and ratings for each pan is listed.
@Painterchic61 They retest frequently. The T-Fal Professional used to be the winner, but now it is in 3rd place, and the OXO Good Grips Non-Stick Pro 12" Open Frypan is in 1st place. The current winner also has a metal handle, rather than the plastic handle shown in this video. Life equals change, as they say.
Full testing in this video: youtube . com /watch?v=l6YsYvNrEB0
@@GaelinW wish they mentioned the full breath of testing behind the scenes in that video. I passed it off as poor testing initially.
@@seikibrian8641 Thank you.
I've had (and used) the winner several times a week for at least a year. So far, so good. It doesn't heat as evenly as I'd like, but has been durable, light and maneuverable, remains reliably non-stick, and is freakishly easy to clean on the inside. The anodized finish on the outside, however, picks up grease and stains readily, and they're difficult to remove. It's still a keeper, though, and I ended up buying all 3 sizes - 12", 10" and 8". They all have performed similarly well.
*Ray Schoch* "The anodized finish on the outside, however, picks up grease and stains readily, and they're difficult to remove."
That's been my experience as well, ever since my first Calphalon pans decades ago. It doesn't really bother me, because I consider my cookware to be for cooking, not for looking; but for those who want to preserve a more clean-looking exterior for a bit longer, it can be "pre-stained" with an even, thin coating of vegetable oil.
Smoothest promotional video ever someone's getting paid from that company to promo that pan clearly.
It did seem to have that flavor to it, with no information of what was included in the selected pans to test.
Been through several iterations of skillets and pots, and very happy to say Neoflam is here to stay for me. Light, yet cooks like a cast iron skillet. Still use the latter when I want to baby my Neoflam, particularly for steak and burgers.
A well seasoned quality cast iron ( with a ground / polished surface ) is my go too and will last a lifetime
Here is a smart person always seem to go back to cast iron non-stick last year year-and-a-half that's it
@@jimwortham8634 yea... why not go back using seam engine instead of gas.. or why use electricity when you can go back to candles. I don't have problem with cast iron, but this propaganda about the superiority of a heavy pan that needs babysitting is absurd. Teflon coating is just fine... in a blind test you wouldn't able to distinguish between a food cooked in cast iron or teflon BUT, at the end of the day is WAY easier to use teflon and requires less time because you don't have to constantly watch your food. Also heat control is much better... once cast iron is hot you simply cannot control the temperature of the pan by decreasing the flame. So yeah.. cast iron will last forever... but aluminium with teflon coating makes cooking and cleaning way easier
@@arpysemlac Not a good comparison. The problem with teflon is that it gets ruined easily. Can't find your plastic spatula and use a metal one instead? Gotta buy a new one.
One need not jump from teflon to cast iron. Stainless steel is also good.
John Taylor my comparision is better than yours.. cast iron is usually used as non stick or for searing. Stainless steel is definietly non non stick and also hard to clean.. and requires you to constantly watch your food ..On the other hand teflon is easy to use and at least here in Europe it doesn't get runied as easily as you say. It will eventually get ruined in about 5 years.. but you can definietly use metal utensils now and then.. it won't instantly ruin your pan!
For stove top use, the nonmetal handles aren't an issue. These are nonstick pans, not meant for the oven.
However, an enameled (ceramic) skillet with an insulated (or detachable handle) would replace my cake pan + visegrip combination.
Cast iron is the best none stick pan of all. Seasoned with flax seed. Indestructible finish.
Thank you. I shall try that. Many people use vegetable shortening, like Crisco, but I am allergic to that. Old timers used lard, so I've used the fat off all natural pork roasts, and have had mild success, but it smokes a lot and must open doors and windows to air out the house. Best so far for me is grapeseed oil with its higher temperature smoke point. But I'm willing to try the flax seed. Are you getting flaxseed oil (I can't recall seeing it in my grocery stores), or are you getting flax seeds and crushing them in the skillet?
Flaxseed Oil
“It does sound tempting! But the assumption is also that the hardened product is non-toxic, will stay on the pan, and not get into the food. Why might that be a problem?
Concerns about heating flax oil
As nutritionists and Functional Medicine practitioners, we are concerned about the ability of polyunsaturated oils like flax oil to create reactive oxygen species when heated. In fact, we routinely recommend NEVER heating these oils.
Reactive oxygen species are highly reactive products, that when ingested (or created endogenously) are known to damage cells and are associated with cancer, dementia, diabetes, cardiovascular disease and many other health conditions. But how does this translate to flax oil seasoning?”
LOL, every time I fry an egg in my non-stick pan and the yolk breaks I take my pan outside and bang it on the concrete.
I've purchased two non stick pans in my life. They do not last. It starts out good but later it doesn't. It's all bull.
🤣😂🤣
@@davidchan9632 have u tried scanpans ?
@montanadoctor He was making a joke, based on banging the pans on concrete being part of the ATK testing protocol.
SeikiBrian I love it when people explain things. Great people.
How about the health implications of over heating it? Or its usability after being scratched ? Seems it was chosen based off it's size and weight and comfort.
Adam ragusea did a good video on the health implications - to summarise there is no risk in overheating apart from degrading the coating, which is harmless if ingested (it's whole design is that it's non-reactive). The only real risk is if you dump water in a screaming hot non stick pan it can potentially vaporise the coating and give you polymer fume poisoning (very uncommon)
@@cmyddxaa interesting. Thanks for the reply. Was hormone disruption also considered in his analysis ?
Nice presentation, short and succinct. Thank you for this.
I would love to see the same test for the ones that are good for induction cooktops.
Cast iron.
That would be Made In but the price point is higher than what the tested .I'll be getting Made In soon because it is non toxic and made in the USA
The OXO may be good, perhaps best out the cheaper pans but if you want the best out of non-stick skillets the Anolon Accolade is the one to get.
This is the latest version of their non-stick series skillets.
I've own many of top brand non-sticks and this manufacture is the best from my experience, due to its durability, form and function.
The reason being its made with more layers on the bottom for even heat distribution, the non-stick will last longer and the non stick covers the outside of the pan too which makes for easier cleaning and appearance.
The draw back is they are expensive in comparison to the others but you do get your money's worth. They are also induction stove top capable.
I love my pan. I have had it for nearly two years and it's holding up well. It is everything they say.
Good to know. I bought the old style (bare stainless handle) OXO 10" and 12" pans years ago and they get nearly daily use and are still 100% wipe-clean with a dry paper towel. I don't wash or scrub them, I just rinse and wipe, which probably has extended their life. No issues at all with the Teflon flaking or bubbling. They used to release dry-fried eggs with the slightest tilt. Now, I need a little fat in the pan to get consistent release of most proteins, but for a home cook, they work very well. Anyone who buys these is getting a 5-year fry-pan for throw-away college-dorm cookware prices. OXO makes good stuff in general but these pans and their mandoline are exceptional value and quality.
What is the best material to use? Ceramic, aluminum, cast iron, etc...
I really like that lip edge, the shape aids in pouring liquids...unlike that squared edge on the old T-Fal winner.
I find T-Fal pans with the thermo spot to be the best of the ones I've tried, it's maintained the ability to slide and slip eggs for years with no degradation, and even survived inadvertent extreme overheating with no ill effect.
Just a rinse with hot water and a quick swish with an Oxo brush is all it every takes to come clean. Best value to boot.
I've been cycling the t-fal professional pans for many years (I assume 24-36 months solo use, or 12-18 months in communal cooking), interesting to see it not even get a mention.
In this "highlight reel" they only named the winner; that helps prevent confusion at buying time. But the full test results are on the Web site and in the magazine. The T-Fal Professional was the winning pan for years, but time marches on. The T-Fal now ranks third out of the nine pans tested, and still has a "Recommended" rating.
I love the Tefal. Perfect tossing slope, good heft, and the indicator is nothing to sneeze at even for an experienced cook. With an induction cooktop, the speed and versatility give you superpowers with certain dishes. You can do a PERFECT butter-basted ribeye and then wipe it out and knock out asparagus and mushroom sides while it rests.
We have the T-Fal non-stick pans in two sizes. They both have a high center. Very disappointed with them.
@@LBurou My T-Fal is still flat, but I only use it for cooking eggs (usually omelettes or scrambled eggs, rarely fried eggs), and I never use anything over medium heat. I recently got two OXO nonstick skillets, one open and one covered, and I like them better than the T-Fal.
My 50 yr old made in Japan cast iron pan is smooth as glass, ultra non stick and you can bash the hell out of it. Yes. 50 yrs old. No one fights for the "non stick coating pan" in a will.
Brad Farmer name of the brand please
Liset Salgado Actually it’s a Levocoware made in Japan. 8 inch and heavy as hell. A lot of people don’t like the Asian cast iron put I think they are great. Smooth as glass.
Thank you so much. I often struggle on what to look for when buying a pan. This made my decision really simple
I want one that can fry eggs and drive nails, I'm building a shed... thanks for the video y'all!
cast iron? Na it would crack...carbon steel pans ...hmmm
😆😆😆 good one 👍
I like many of Oxo's products, they are generally easy on the hands and convent in design.
Agreed💯
OxO dont make a bad product.
Loved the tfal when it was $20 5 years ago. I go through one about every 18 months due to heat degradation, you will not find a scratch on my ns pans. But, last time I checked, the tfal has gone north of $30 which just indicates either a bit of gouging or more simply a need to invest in a pan that will last longer. Doesn't break my heart as Oxo is by far IMO the best price/perf manufacturer.
I got a 12” Tefal in the last month for less than $25. This was at target, if that matters. But yeah I totally agree with you on Oxo. It seems like they just don’t make bad stuff.
Don't get a more expensive one, 18 months is honestly a good duration. In any case get a cheaper one. Unless induction is something you need.
... mine make about 12-18 months too. Great prices at tjmaxx
One thing they didn't mention was browning and the Tfal is hard to beat for that.
FFS learn to use stainless and get some clad pans.
I swear, Oxo Goodgrips wins almost every review on this show.
lol right It’s either a really good company or there’s some kickbacks coming
I believe they might be a sponsor of Cook's Country.
@@stevekostecki7914 There was a time when the T-Fal non stick pan won all the time. Not sure what happened but it changed when they changed management.
For the most part they make good, well thought-out stuff. I wish more of it was made in the USA vs. China but their gadgets and pans are solid.
I have several good grips gadgets, and they are all good. Even something as simple as a pointed can opener can go wrong so many ways. I would not choose that skillet, if the refits/bolts that hold the handle are showing on the inside like that they are very hard to clean.
I bought a non stick from a dollar store in LA and 2 years later, its un scratched and my favorite. How is this possible lol
But has a lot of toxins
For the first time in my life I cooked scrambled eggs in a stainless pan and they did not stick. Of course I used oil but they did not stick. I use non stick pans all the time though and love them.
They don't stick in my cast iron either.
@@evetsegap Your cast iron is well seasoned then. Some new ones come seasoned and some don't. If you ever buy an old rusty cast iron and scrub it clean and then fry an egg on it, you will need a chisel to remove it.
Ahhh! The metal on metal test just gives me the willies! Another great video.
oh hey fellow ohioan, Love your channel
I'd only worry about metal with sharp edges. You can soften the edges on spatulas.
hi david! didn’t know you were a fan of ATK
I like a heavy pan because most I used like to bow in middle from high heat
I NEVER use HIGH heat...on ANYTHING.
I cook a lot of pan seared steak and chicken so I like a thick steel bottom
@@evanpainter3482 Searing is a high-temperature method, and should not be used with a non-stick coated pan. Cast iron, high-carbon steel, or stainless steel are better choices for that. (My favorite is cast iron.)
In a recent video with Lisa you recommend the "Pro" version of the winner in this video.
The winner in the previous video with Lisa had a silver handle but this one has a black handle. What's the deal?
The deal is they tested different size pans.
There's a Pro version of the 12" OXO Good Grips winner that's only a few bucks more, and it's got a more durable non-stick coating, and all metal handle.
I'd also like to see test results on the "losers." Most times second or third are in my price range and what I actually need for day to day cooking.
Go to their Web site to see the full test results, including specifications and ranking for all nine pans tested.
It's 39 dollars
*Sherry K* "Most times second or third are in my price range..."
In this case, the 2nd place is the $195 All-Clad (not shown in this video). 3rd place went to the T-Fal Professional, which was their former top choice but has been downgraded because it's less flat than the OXO. Since the price difference is only about $10, I'd go with the OXO unless you cook on an induction stove, in which case the T-Fal would be the way to go because the OXO isn't induction compatible.
SeikiBrian the price cap was $60.00
@@PlayaSinNombre Prices change. Furthermore, the current recommendations don't always match what's shown on the videos, which are filmed months in advance. I'm looking at the Cook's Country Web site right now, and the list of pans includes some not shown in the video and doesn't include some that are. And the winning OXO Good Grips Non-Stick Pro 12" Open Frypan is currently showing $60 on the link. The second-place pan is, as I said, the All-Clad Stainless 12" Nonstick Fry Pan, which is selling for $195. Third place is the T-Fal Professional Non-Stick Fry Pan for $32. Fourth place is the Made In Stainless Steel Non Stick Frying Pan for $95. Then we have, in list order, Misen 12" Nonstick Skillet ($65), Tramontina PRO3004 12 In. Restaurant Fry Pan ($29.29), Le Creuset Toughened Nonstick 12" Fry Pan ($134.95), Scanpan HaptIQ 12.5" Fry Pan ($199.95), Cuisinart Multiclad Pro Triple Ply Stainless Cookware 12" Nonstick Skillet ($60.39), and Calphalon Classic Nonstick 12-in. Fry Pan ($44.99).
I have to disagree with this assessment. I purchased two Oxo Pro Non-Stick Fry Pans in March 2022. The Pro fry pans are a wee bit more expensive than the regular non-stick shown in this video, but they can go into the oven up to 430 degrees. These are the "hard anodised fry pans." Well kids, I must tell you, FOOD DOES STICK to these pans. I use low heat and could not cook an egg or a sliced veggie hot dog without them sticking to the pan. Food will not release if I do not use some sort of oil, butter, etc.
I am just an ordinary user. I am not paid by anyone to write reviews for any maker of fry pans. I am going to keep the two fry pans I purchased (an 8" and a 10") because I needed new pans, but I am sorely disappointed after relying on ATK's recommendation on these fry pans. A few years ago I purchased a large 12" non-stick pan from Walmart, and it performed better than the Oxo fry pans. I do not even recall what was the brand, but I used it for a few years before it finally began to flake--probably because I used it with too high heat at times.
In any case, this has been my experience. Your mileage may vary.
Hard anodize does not have no stick properties unless it is coated with something. The claim to fame of hard anodized aluminum is light weight. You may as well be using unseasoned cast iron stainless of plain aluminum. Now you know.
@@jeffstanley4593 These are sold as non-stick by Oxo. They do stick. You have to use some sort of lubricant with them, and you cannot use higher than medium heat on them without damaging the coating. I have mixed feelings. They work as skillets, but I expected a lot more for the price point and from what ATK's review said about them.
They should also include the bacon test. Bacon tends to leave a strange carmalize residue
The Perini brand skillet that is my favorite for eggs (even after 5 years of use) does not have a problem with that caramelized residue from bacon. I pour off the liquid grease (which is messy) to save for eggs and greens, then wipe it out with a paper towel. My other non-sticks and stainless steel that residue sticks like super-glue.
Would have been nice to hear what the top five or so were...
@Cindy lou Betris Why the hateful comment? Does it help bolster your low self-esteem?
Cindy lou Betris, you might want to start taking your court ordered psychotropic drugs. Do you know you completely lost it over a comment about nonstick frying pans?
@Cindy lou Betris "just by the best pan that doesn't cost $$$$."
How is one supposed to know what the best pan is without buying and testing a bunch of them? That's why it would be nice to see the complete results of ATK's tests. And while these free RUclips short videos only show the winner, one can see the complete test results, including their "Best Buy" choice, by subscribing to their Web site. One then also has access to 20 years with of TV shows, magazine articles, ingredient taste tests, equipment tests, and more.
@Cindy lou Betris go take some midol
Been a subscriber and watcher of ATK since the very beginning. I have owned many of their "Highly Recommended" items and find many (not all, but many) that they recommend really are not that great in real world use. This is another one. I have used their previous winner, the T-Fal Professional and their current winner, the Oxo. I much prefer the T-Fal and would buy it again in a minute over the Oxo mostly because of it's non-stick coating, not just because of it's comfy handle, built in heat meter or weight (although those are nice features too).
the reason they 'aren't that good' like you say, is because the ' winners' of their 'tests' are actually sponsored ..... THE AMERICA TEST KITCHEN CHANNEL IS JUST A COMMERCIAL --- if you pay them what they want, they will tell their entire subscription base that is the best 'item' and to go buy it! This is done on every single one of their 'product' videos.. the cooking videos are just made to basically 'milk' the advertising company for EVEN MORE CASH to make their infomercial that will be published by these guys. -- i wish they would disclose that, it would make me actually watch the videos more often if it was open and honest.
What about ceramic frying pans
I bought the Oxo. I used it once with a silicon spatula and a second time with a nylon (I think) flipper. After cleaning the pan, I noticed a lot of scratches. Some of the scratches were in directions I don't think I moved the cooking tools. I used the flipper to flip a burger ONCE and the spatula to roll an omelette out of the pan. I was dying to get one of these pans. I'm very disappointed in how easily it scratches.
0:22 this is very true. My caphalon pans degraded extraordinarily quickly to the point that i returned one of them to caphalon to redeem the warranty. I was sent a replacement pan that, yet again, degraded way too quickly - i am talking a matter of days; maybe 2 weeks later the degradation was clearly apparent.
Love your videos. They are my go to before buying new equipment and trying new recipes. Keep up the great work!
The best nonstick frypan is a well seasoned cast iron pan. After using several “nonstick” pans I made the move back to cast iron have have never regretted the move.
What do you use to re-season your cast iron? A lot of people use vegetable shortening, like Crisco, but I am allergic to that (anything soybean). I've tried rendered pork fat from all natural pork roasts (so no salt), but it smokes a lot although does a good job. Best I've found for me is grapeseed oil with its higher temperature smoke point. It lasts between 3 and 5 uses and I always oil the pan after washing by hand.
@@quentinquogamoddy1999 - Bacon Grease and olive oil. works great.
Ceramic coating please
All the ceramics I've read about call for 'seasoning'. -In other words; you can take any stainless, cast iron, carbon steel and get the same 'non-stick' coating by seasoning it. For the $40 winner price; you could get a tri-ply clad stainless pan and use it for everything you need a fry pan for including Julia Child's spatula free omelette.
mad thumbs my problem with ceramic nonstick is their poor response to high heat. Unless you keep it at a medium or low heat, They pretty much become useless after a few months of use, regardless of price.
Briar Bear
I try t-fal it’s the best
I have been using T-fal for many years. My current set is 15 years old and still looks great. They cook food well, they are light weight, and pretty cheap, Walmart sells that brand. I will admit that I am not much of a cook, and I have babied the pans, and put protection between them if I stack them. I almost never use high heat, I see no reason for it, and mostly cook on med.-low heat. I am sure that is the secret to their good condition. And, I never put the pans in the dishwasher, but I will the glass lids. I have other odd pans of higher quality but I don't see much difference between the two.
@@user-cl3gz9ey1w I bought a T-Fal recently and it's going to the thrift shop tomorrow. I don't know if they all do this, but mine had a hump in the middle that made liquids pool on the outside. Apparently they manufacture it this way on purpose. It was utterly useless.
Can we please get an updated induction compatible selection. T-Fal seems to have discontinued their pan and all induction friendly pans. I bought the T-Fal after seeing your review that called it a winner. I loved that pan for 5 years. Not bad for $30. Now I am struggling to find one that is induction friendly.
Is the handle of your top pick oven-safe?! And if you don’t like nonstick coated pans, what type of pan do you recommend?
Stainless steel, carbon steel, ceramic coated, (which to me is NOT nonstick), cooper coated, glass, and of course, cast iron.
Julia, Bridget, and everyone else have a Merry Christmas and a happy 2020 🤓
can you start considering induction in your tests? this recommendation is tripe because it's not compatible with my cooking surface
Yes, Itoo love my induction and it requires steal vs alum. no gas in the neighborhood.
The best non-stick pans I have ever used are the HexClad pans! I am amazed at how non-stick they are. I realise that they're more expensive, but they're much cheaper if you amortize their cost over their lifetime, which will be longer than mine, I suspect!
Never heard of the brand, thanks for the tip.
I bought the OXO pan and it didn't last 3 months. I can usually get a good year or more from a non-stick. I went back to stainless steel and my 60 yo cast iron skillets.
Bridget if I drive up from Florida will you let me take you out to dinner, you can bring a friend.
I Only Use Fissler Cookware From And Made In Germany. I Have Got a Non Stick Frying Pan 28cm In Size. I Really Find Fissler Cookware The Best.. It Is A Old Company Founded In 1845.. Made In China Is Scrap..
I like my Ninja 12 inch it is heavy like cast iron with out the maintenance
wondering how much of the non-stick coating came off into the food with each skillet? that's really the health concern.
Thanks guys , AGAIN SEASONS GREETINGS. .as WELL .
I always thought that I needed a non-stick skillet for firing eggs properly. Lately, I figure out that I can fire perfect eggs on a regular skillet beautifully as long as I have a very hot oil on a skillet before placing eggs in the skillet. This firing egg approach is back by a physics theory, Leidenfrost Phenomenon.
Don't like browned eggs; Season pan (stainless even), butter, cook on lowest; works.
No Analon? I sold that stuff, and the Anolon was by far the best, and no I didn't get a spiff or commission on it.
I have some Analon products, and I like them. ATK just can't test every product out there, so some good ones get missed.
I used the one at the left end with the red circle. Don’t even use it anymore since I switched to stainless steel. All Clad. Hope they last forever for what they cost.
How can u cook omelette on stainless steel?
So what was the non stick material in the pans? Also still waiting to know which was second choice.
Go to the ATK Web site to see the complete list with specifications and rankings.
I was hoping to hear about the small omelet pans like 8" that they use in buffets. I have an aluminum one, an emeril's nonstick and an all clad that just don't do scrambled eggs well without some sticking.
If you use straight aluminum (no coating at all), it can cause your eggs to turn green due to the sulfur in the eggs reacting with the aluminum. Best I found was Perini brand which I got at WalMart around 5 years ago. Eggs still do not stick as of last Saturday. Coating has remained good and no warping. I've even used it to sear steaks and roasts with high heat. However, I put the meat in the skillet first before I turn on the heat. Did not come with a lid, but one from another aluminum skillet and companion stewpot fits nicely. Alas WallyMart no longer carries them, but I did find some new ones on Amazon and Ebay, which I bought last year. Perini is still around, but you'll have to look harder than for other brands.
I agree. My best pans came from OXO. Nothing lasts forever, though, and after a year of daily use, it's non stick is so-so.
I finally know which non stick pan you’ve been using! I noticed you quit using T-Fal but I couldn’t tell what the new choice was! Yay! I can finally replace my horrible T-Fal!
I was hoping for a comparison, especially wear.
Just bought it, will be here in two days. Always liked Adam's reviews I'll see if that holds.
In the future, when testing pans, please be sure to include if it is induction capable.
Simple answer good cast iron pan season
It would have been nice to have a pro and con on each pan and give information about the health effects on their coating
Check their website for the full review including pros and cons of each pan
Luv the coating on my cast irons... and re-coatable ; )
What do you use to re-season your cast iron? Many people use vegetable shortening, like Crisco, but I am allergic to that (anything soybean). Like olden days, I'll use lard / pork fat rendered from an all natural pork roast (so no salt), but it smokes a lot. Best I've found for me is grapeseed oil with its higher tempetature smoke point. It lasts from 3 to 5 uses, and I'll always re-oil the pan after hand washing.
@@quentinquogamoddy1999 Lard is excellent. And you shouldn't have to be reseasoning that often and I "clean" mine with a dish towel by simply wiping it out. Stays spotless. Do it while warm, don't let it get cold and then clean (much, much easier). I use veg only because it's easy and I'm not allergic but arguably, Lard is better. And if you cook bacon in it (bi weekly or so), that is excellent too and it'll stay seasoned well forever.
We like our OXO pan so much that we bought the matching set of pots and pans.
It would be nice if you could test non-stick pans that are induction ready.
Well I watched this and went to Amazon to buy one....opps...looked at the reviews first and passed on buying one.
It would've been nice to include the runner up or the list from best to least favorite, since the title suggest the Best Nonstick Skillets...felt a bit let down with the description of only 1 winner.
Secondly, didn't like the weight! this coming from cooks who continuously tell everyone, cast iron skillets are the best thing since Peanut Butter Cups. lol
Thanks for the extensive testing. I have the T-Fal and am very happy with it, but it is a bit on the heavy side. :)
Btw, if anyone is interested, please read verified purchase reviews from the Amazon link provided by ATK.
At least 25-30% of the reviews complain about quality and the pan coating failing after a couple of months or sooner.
I personally recommend the T-Fal 12" pan. Have had it for 3 months and it's still perfect, except as noted it is pretty heavy and take longer to heat up.
I bought this pan. It's very non-stick. But in less than a year you can see a lot of nicks in the surface. I don't put it in the dishwasher or use metal in it.
Best home frypan I ever used, I got from Walmart. Made by Wear-Ever. Very similar to the OXO pan with soft handle. It had the perfect slope on the sides for flipping omelettes. After my ex burned the pan and it lost it's non-stick abilities, I replaced it with a Pardano. Nice pan, but can't flip an omelette to save my life in it!
I wish you would review iSwiss Diamond brand. They are expensive but using only correct utensils and butter as a fat that perform beautifully and last a long time.
The funniest thing is over the years I never seen the Test Kitchen use the winning fry pan before today, I don’t want to say which one that you used ( the one with the Red dot in the pan ) , I hope you are good to your work and start using the Winner from now on.
The red dot is probably T-Fal.
@@jeffstanley4593 That's correct, and in my experience, T-fal has fallen a lot in quality over the years. About 15 years ago I bought a 10 piece nonstick set that performed amazingly, I still have the pots and they' work great, but the pans I had to replace a few years back. And the last couple of sets I got from them are absolute garbage, the damn nonstick coating was peeling off after not even 10 uses. Admittedly this is their cheaper line, but I got their Titanium Signature line too and it's not that great either. I'm staying away from T'fal for the time being, and that's sad because they used to make pretty high quality stuff, but not today.
What was second, third and fourth? What was the worst? I have so many questions after watching this.
I love all these folks .
Love America's test kitchen!
I’ve been watching your shows for many years on channel 10 I find them really enjoyable
you ladies are getting younger and younger.Great video'''THX
Love these equipment reviews. Thanks
Thank you Thank you, my husband was just getting ready to spend $200.00 on Ninja cook ware, I stop him. I trust America's test kitchen
oxo does a lot of things very well.
Good comments. Any thoughts on works best on gas vs electric vs induction vs wood fired stoves? Oven safe? Thx.
NOT OVEN SAFE. The handles will melt. OK to put into an oven around 200* to keep things warm though.
I thought they picked two. What was the other?
All-Clad. It's expensive, but has a lifetime warranty on the coating so you can (in theory) trade it in when it starts to get sticky.
SeikiBrian lifetime guarantee means you pay return shipping no? Otherwise I’d pay $100 and never buy another pan again.
@@amyx231 Ask All-Clad.
avalon449 All Clad frying pans go on sale for less than $100.00. Look for sales. Also, there are All Clad non stick frying pans that are made in Pennsylvania and one made in China. I’ve purchased the American made set of 2.
SeikiBrian, all clad’s lifetime warranty consists of them telling you that the problems you have with your cookware is your fault based on “normal wear and tear“.
Well I am going to try this, thanks.
I use 12 in Swiss made Senstate pan 40$ and its fabulous
What about “green” frying pans? I will not support those harmful chemicals! Where can I find your review on these. I am a subscriber on your website. Thanks
They all suck. Just use normal nonstick or go to cast iron / high carbon / stainless.
Are Nonstick Pans Safe?
The Biggest Danger with Nonstick Cookware
However, even without PFOA, overheating these pans can still create problems. When the pans get too hot, compounds in the coating can be released as fumes. These fumes can cause flu-like symptoms in humans and can actually be lethal to birds. (Many bird owners choose not to even keep nonstick cookware in the house, just to prevent accidents.) Overheating the pans can also make the coating less effective.
Polytetrafluoroethylene starts to dissociate at about 300 degrees Celsius or about 600 degrees Fahrenheit, releasing toxic fumes into the air. An empty pan can reach 500 degrees F in less than 2 minutes. Cooking foods over a high burner can also put you in the danger zone.
Although you probably wouldn’t overheat the pan on purpose, stuff happens. The phone rings or someone comes to the door, and a pan gets left on the burner by accident.
SCIENTIFIC AMERICA
By Nutrition Diva Monica Reinagel on January 17, 2018
So helpful. And concise. Done!
Glad I found this. I’m in the market for a new nonstick pan. TFS
All the pans didn’t get a review. I have pan that has the red emblem in the bottom. How can I rate it if you don’t rate it. I was also looking at hex-clad pans. They look very interesting. Please rate that pan if you can .Thanks !
They didnt comment on how flat the surface is. I still have PTSD from owning the T-Fal with the red dot, that thing was absolute garbage because it had a huge bulge in the middle so oil/eggs would just pool to the sides. I really loved the Anolon non-stick pans, they were perfectly flat and used the highest grade non-stick coating, I got 3 years of use before they finally started getting rough after 4 years, I would get them again but the price has more than doubled.
Induction capable?
Early in the video she says no.
Received my Oxo Non-Stick skillet, excited to use it. Love the product reviews, keep them coming. Stay safe 😷
7 mos ago the ATK Gear Heads (Hanna and Lisa) rated the pro version the best 8” nonstick pan. Whats the difference btwn the two OXO versions???