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clonalC
8
Oct 19, 2017
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What is the best non-stick frying pan?
Oct 19, 2017
b9d9ffdad3ac59e7f6f
135
Oct 19, 2017
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clonalCIt doesn't matter. Non-stick surfaces wear out and you'll be replacing it every so often. If you cook nearly daily with it, then it could be as short as a year. So go with whatever teflon pan is the right size on the inexpensive side. Take a look at Tramontina's or Vollrath's restaurant lines. If you're more comfortable cooking on non-stick then anodized aluminum is also an option. It's not as slick as Teflon and other similar substances but it lasts longer. I cooked on such a pan daily for 3 years before the anodized layer started coming off. That's when I moved to stainless-clad copper. I keep a Teflon pan around for people who don't know how to cook eggs on stainless. It's a frying panda.
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Oct 19, 2017
btimup
45
Oct 19, 2017
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clonalCStone or ceramic pans are also an option, just make sure, no matter what kind of pan, to season it (yes, you can season non-stick pans to some degree). A well seasoned pan is your best friend (I've forgotten to add butter or oil before cooking eggs a few times and because the pan was seasoned, there was still no sticking!)
Oct 19, 2017
jkiemele
222
Oct 19, 2017
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clonalCWhile not instantly non-stick, I have started to use cast iron and carbon steel for this purpose. They will build a natural non-stick finish over time, far superior to the manufactured finishes. If you need a non-stick pan, buy an inexpensive one at a restaurant supply store or the like because it will wear out in a year.
Oct 19, 2017
bchu23
8
Oct 21, 2017
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clonalCI like my Anolon Advanced pan. I wouldn't spend much more than that because as many commenters have correctly pointed out they wear out and need to be replaced every so often.
Oct 21, 2017
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