When's the last time you stood over the sink, scrubbing eggs from the bottom of a skillet? Does your cookware have to soak overnight anytime you meal prep chicken or steak? If you answered yes to either of these questions, it might be time to invest in a new nonstick pan. With endless products to choose from, I spent a month testing a handful of highly-rated options to find which one best stood up to the stickiest of foods for the latest installment of our Shop TODAY Ranked series.
For how much cooking I do at home, I couldn't tell you the last time I replaced my previous nonstick pan. I often needed a scouring pad to remove stuck-on bits, the surface was more scratched up than I'd like to admit and I had no idea if the coating was made with harmful chemicals. So, in addition to wanting a pan that cleaned up easily, I also considered factors such as durability and eliminated any contenders containing Teflon.
While I'm most definitely a home cook and major foodie (I have a family recipe published on TODAY, after all), I made sure to consult with professional chefs and experts to find out the telltale signs of when it's time to toss your nonstick pans, as well as pick up some tips and tricks on the best way to cook with and care for the next addition to your kitchen.
What to look for in a nonstick pan
To get the low down on what to look for in a nonstick pan, we spoke to Eric Rowse, lead chef-instructor of Culinary Arts at the Institute of Culinary Education’s Los Angeles campus, Lisa McManus, executive editor of America’s Test Kitchen Reviews and Matthew Cutolo, chef at Gargiulo’s in Brooklyn, New York.
When shopping for nonstick pans, there are a few things to keep in mind. Here's what the experts call out:
- Weight: McManus likes lightweight pans that are easy to lift and maneuver.
- Moderately tall walls: McManus says this is to keep food contained when turning and stirring.
- Riveted metal handles: Cutolo looks for these for strength and stability.
- A slick surface: This will allow oil to spread evenly and food to cook uniformly, Cutolo tells us.
- Read the reviews: Price isn't always the best track record indicator as some cheaper pans may work well at the beginning, but won't have longevity due to lacking durability. So Rowse suggests browsing through some reviews (like this one!) before making any decisions.
Best overall nonstick pan
Overall cooking performance: 5/5 | Comfort: 5/5 | Ease of cleaning: 4/5 | Overall average score: 4.67/5
While this was the last pan I tried, it was the first one I came back to after the testing period was over. What stood out to me most about this pan was ultimately everything that didn't stand out — there was no smoke, no food sticking, no sticker shock, no PFOAs (a type of PFAS, aka "forever chemical") and no need to use elbow grease during clean up.
While the brand says to use low-to-medium heat, I found this pan to perform well even on the medium-to-high end of the spectrum. The chicken and steak both got a perfect golden-brown sear without getting particularly smokey.
Clean up was a piece of cake during all three tests, and I've since made several rounds of scrambled eggs that have wiped down just as easily with a bit of dish soap. Also, since it weighs just over a pound, it's not heavy to hold under running water.
While I found the handle to be most comfortable to hold, it is only oven safe up to 302 degrees Fahrenheit, which may be an issue if you're looking to easily transfer food from the stovetop to the oven. But in terms of stovetop performance, it distributed heat evenly and quickly thanks to the thick base — a feature that Cutolo recommended looking out for.
With thousands of five-star reviews, it also passes Rowse's litmus test. While cheaper pans don't always stand the test of time, this one seems to pass with flying colors as some customers report that it works just as well over a year later. My only suggestion would be to opt for one of the darker colors, as it's easier to see how much oil is being used while cooking.
More editor-tested nonstick pans
Budget-friendly:
Overall cooking performance: 4.67/5 | Comfort: 4/5 | Ease of cleaning: 3/5 | Overall average score: 3.89/5
If you need a nonstick pan in a pinch, you really can't beat an under $20 price tag — especially considering that it's PFOS (a type of PFAS) and PFOA-free. With thousands of five-star reviews on Amazon, I was curious to see if this affordable option could compete with other contenders.
While the brand didn't specify the recommended heat range for this pan, I found that it cooked both steak and chicken well without becoming particularly smoky. This was the only pan where a bit of egg white slightly stuck to the bottom, but it was still easy to clean after all three tests.
The biggest concern I have with this pan is its long-term durability. After cooking the chicken, it appeared as if the bottom of the pan had burned, leaving a brown mark around where the protein was cooked. Since I used the same amount of oil and same heat level as other pans, I don't believe this was user error and worry that it would only get worse over time.
This sign of wear didn't seem to impact the pans nonstick quality, so overall I still think it's a solid option for stovetop cooking (this pan is not oven-safe). But, if you can shell out a few extra bucks, I think it's worth investing in a different pan to avoid having to replace it sooner than later down the line.
Multi-functional:
Overall cooking performance: 4/5 | Comfort: 4/5 | Ease of cleaning: 5/5 | Overall average score: 4.33/5
After seeing this pan all over social media feeds, I was excited to finally put it to the test. While it was the priciest of all of the contenders, all of the bells and whistles (the wooden spatula, the steamer basket and the matching lid) definitely made up for it.
The brand says to use low-to-medium heat for optimal results, and I found that to be true. While none of the food I tested stuck to the pan, and I was able to get a nice sear on the chicken and steak, it did get extremely smoky in my apartment.
As for the cleanup? Easy peasy — even after sitting out on the stove for a while. I was even able to sauté spinach after cooking steak without washing it out first, and still nothing stuck to the bottom of the pan.
If harmful coatings are a concern for you too, you'll appreciate that the brand clearly lays out its nontoxic features. This pan is made without PFAS, PTFE (Teflon), PFOA, lead or microplastics.
It also has several of the features that experts suggested looking out for, namely the tall walls that allow you to use all 10 functions (braise, sear, steam, strain, sauté, fry, boil, bake, roast, and serve) that the brand boasts. It's also oven safe up to 450 degrees Fahrenheit in the oven, but with how hot the handle got just over the stove, I urge home cooks to proceed with caution.
Oven-safe:
Overall cooking performance: 4.67/5 | Comfort: 3/5 | Ease of cleaning: 3/5 | Overall average score: 3.56/5
If switching between the oven and the stovetop is a top priority, this is the pan for you. Oven-safe up to 400 degrees Fahrenheit, this pick has a removable silicone grip that makes it significantly more versatile than other pans at this affordable price point.
If you're cooking stovetop, this pan can handle moderate heat with no problem. High heat is where things got a bit smokey, so much so that the fire alarm in my apartment went off while cooking.
In terms of design features to look out for, it does have the riveted handle that Cutolo recommends looking out for, but I found that the narrow space between the handle and the body of the pan was a bit tricky to reach while cleaning.
I also noticed the bottom got dinged up pretty easily, with oil splatters staining the metal hardware after just three uses. It didn't impact the effectiveness of the nonstick surface, but I imagine the signs of wear will just show more with continued use.
Splurge-worthy:
Overall cooking performance: 4/5 | Comfort: 4/5 | Ease of cleaning: 3/5 | Overall average score: 3.67/5
If you're looking for a seriously slick pan, this pick from OXO delivers. Out of the bunch, this heavy-bottomed pan felt like it needed less oil to deliver the same results — which is a win for both your wallet and your health.
This pan also has that riveted handle that Cutolo looks out for, and this one was much easier to clean. It did, however, show signs of wear after just one use, as did the rim of the pan from oil splattering.
As far as stovetop cooking goes, this pan is best kept for medium-low heat cooking. It was another contender that set the fire alarm off, but on the flip side it can be used in the oven up to 600 degrees Fahrenheit, per the brand. Just be careful as the metal handle gets hot!
What I cooked on the nonstick pans
While cooking, I focused on three "sticky food" tests: the egg test, the chicken test and the steak test.
The egg test
I heated each pan over medium-low heat, adding approximately 1 tablespoon of salted butter until it simmered. Then, I cracked an egg into the pan, flipping it once for an over-easy finish.
The chicken test
For each pan, I seasoned one chicken breast with approximately 1/2 teaspoon of salt and ground pepper on each side. I then heated each pan over medium heat, adding approximately 1 tablespoon of neutral oil (vegetable) until it simmered. Next, I cooked each chicken breast for five or so minutes per side until it reached an internal temperature of 165 degrees Fahrenheit.
The steak test
Prior to cooking a 0.5-pound skirt steak, I patted the steak dry with paper towels, seasoning each side with with approximately 1 teaspoon of salt and ground pepper. I then heated each pan over medium heat, adding approximately 1 tablespoon of neutral oil (vegetable) until it simmered. Finally, I cooked each steak for four minutes per side, letting it rest off the pan afterwards.
How I tested the nonstick pans
I evaluated each pan based on three key factors, using a scale of 1 through 5 (1 being the worst, 5 being the best):
- Overall cooking performance: How well did this pan cook the egg, chicken and steak? Was there a nice sear on the chicken and steak?
- Comfort: How does the pan feel? Is it heavy? Is it ergonomic?
- Ease of cleaning: Does food wash off easily? Is there discoloration on the underside of the pan?
Why trust Shop TODAY?
Associate editor Lauren Witonsky has been on the Shop TODAY team for nearly three years and routinely covers cooking topics, including The Pioneer Woman’s harvest collection and chef Laura Vitale’s pizza recipes. She also wrote about stainless steel pans for Shop TODAY's Ranked series.
Meet the experts
At Shop TODAY, our reporters interview a range of qualified sources and experts to capture a wide scope of perspectives on a given topic. We also make sure that all expert guidance and recommendations are made independently and with no undisclosed financial conflicts of interest.
- Lisa McManus is the executive editor of America’s Test Kitchen Reviews.
- Eric Rowse is the lead chef-instructor of Culinary Arts at the Institute of Culinary Education’s Los Angeles campus.
- Matthew Cutolo is the chef at Gargiulo’s Restaurant in Coney Island and has previously been featured on TODAY.
