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Nonstick cookware has come a long way.
Straight to the Point
The best nonstick skillet is the Tramontina Professional Fusion Frying Pan. We’ve recommended it for years, and it’s well under $40. The Misen Carbon Nonstick Pan is a nontraditional pick, and it can withstand temperatures over 1,000˚F.
A good nonstick skillet can make a big difference in the kitchen. It allows you to cook perfect, over-easy eggs that slide effortlessly onto your plate. Without a nonstick skillet, you might find egg dishes sticking to the pan, breaking apart, and becoming a frustrating, yolky mess. The same goes for flipping pancakes, crepes, or roti—when your pan is up to the task, these foods release smoothly. But if not, you’ll be left with a sticky, doughy disaster. As kitchen gear reviewers and home cooks, we’ve experienced both scenarios.
We have tested over a dozen nonstick skillets and put each pan through durability tests—scratching them with metal spatulas and steel wool—to see which ones could stand up to regular use. Our winning models are lightweight, easy to handle, and can tackle even the stickiest ingredients. Below, you’ll find our top recommendations, any of which could become your new go-to pan.
The Tests
- Over-Easy Egg Test: We fried over-easy eggs to see whether each pan’s coating was actually nonstick. We compared how well the skillets performed in our over-easy egg test with and without butter, using a metal fish spatula to gently flip them each time.
- Omelette Test: We cooked diner-style omelettes to evaluate how well the nonstick skillets sautéed ham and allowed the egg batter to spread and cook evenly. Additionally, we observed how the skillets performed with sticky and melty ingredients like cheese, again using a metal fish spatula to flip them.
- Crepe Test: We made crepe batter and poured it into the skillets, noticing how seamlessly it spread across their surfaces. After cooking, we noted how easily the crepes were released from the pans using a metal offset spatula and whether any hot spots caused uneven browning.
- Durability Test: We conducted a series of scratch tests to determine the durability of these skillets. In addition to using a metal spatula in the cooking process, we scraped it across the skillet’s surface 10 times, then rubbed steel wool on it for 10 seconds to see if any marks appeared.
- Usability and Cleanup Tests: We noted how easy it was to hold, lift, and tilt the nonstick skillets, tracking whether they were too heavy or if the handles ever got too hot. We cleaned the pans between uses according to the manufacturer’s instructions.
What We Learned
Lip and Handle Design Mattered
Leaving aside the rest of our criteria, when choosing a nonstick skillet, consider its design. First, look for one with a rounded rim around its lip, like the OXO model, rather than a flat one, like the Viking 3-Ply Nonstick 10-Inch Fry Pan. Rounded rims make it easier to slide food out of it without getting stuck. Opt for a pan with handles that are easy to grip and stay cool to the touch, even when the cooking surface is hot. Lightweight models excelled during our tests because they were easier to pick up and tilt around.
Aluminum Was Best for Quick Heating
We loved the aluminum construction of our winning models because it heated up quickly, helping food cook faster. Aluminum is ideal for recipes that require a quick sear and for maintaining the texture of delicate ingredients like eggs, which can easily get finicky when temperatures are too low. However, we did notice that aluminum skillets can sometimes develop hot spots. For example, the Tramontina Pro Fusion Aluminum Nonstick Fry Pan slightly overcooked certain parts of our crepes. However, pans made with just aluminum aren’t compatible with induction stovetops. If induction compatibility is a priority, we did like the Misen skillet, which, while it has an aluminum core, is coated in nitrided carbon steel that makes it induction-compatible.
Ceramic vs. Nonstick: Which is Better?
All of the pans we tested had slightly different nonstick surfaces, but the exact material makeup was impossible to nail down because manufacturers use proprietary coatings. Some surfaces were smooth; others were textured, but overall, the eggs behaved remarkably similarly across every pan we tested. (In fact, it was almost disappointing how similar the results were.)
But if you’re concerned about PTFEs and off-gassing, then you might want to buy a cast iron, carbon steel, or a ceramic nonstick skillet. A ceramic pan’s coating is made from a material called sol-gel, which won’t release fumes, even at very high temperatures. But, as we noted in our ceramic skillets review, ceramic is more brittle than synthetic nonstick, which makes these pans vulnerable to cracking and scratches.
Our Winners Weren’t Pricey (for the Most Part)
The models we tested ranged in price from $34 to $130, and we ultimately discovered that you don’t need to spend a lot on a nonstick pan. Some pricier models, like the Made In Cookware Pro Coat Nonstick Frying Pan (over $100), didn’t have a truly nonstick surface, making it difficult to flip over easy eggs during our tests. The Misen Carbon Nonstick Pan costs $130, but it’s the most versatile skillet in our lineup, as it can be used at extremely high heat. Among the budget-friendly options, such as the SENSARTE Nonstick Frying Pan and Utopia Kitchen Nonstick Frying Pan Set, we were especially impressed with the $34 Tramontina, which performed well in our over-easy egg and omelette tests without any ingredients sticking or overcooking.
Oven-Proof and High Heat Capabilities Were a Nice Touch
When making oven-finished recipes like shakshuka or frittata, you’ll need a pan that can handle high temperatures and is made of oven-safe materials. For this reason, we recommend choosing a pan that has higher heat resistance.
| Nonstick Skillet | Oven-safe to: |
| Tramontina 10-Inch Nonstick Fry Pan | 400˚F |
| Misen Carbon Nonstick Pan | 1,100˚F |
| Le Creuset Essential Nonstick Ceramic Shallow Frying Pan | 550˚F |
| OXO Enhanced 10 inch Ceramic Nonstick Frying Pan | 430˚F |
Our top pick from Tramontina can safely operate in temperatures up to 400°F. This is common for traditional nonstick pans, but be sure to read the manufacturer’s instructions before use—not all pans are oven-safe. For example, the SENSARTE Nonstick Frying Pan is designed with Bakelite handles that can’t withstand temperatures above 302°F.
Most Nonstick Skillets Weren’t Scratch-Proof
We found that most nonstick skillets gained scratches after being scraped with a metal spatula and steel wool. These skillets are not designed to last forever, and their surfaces naturally wear down over time. For this reason, we don’t recommend purchasing expensive ones like the Made In Cookware Nonstick Ceramic Frying Pan. While subtle damage to your nonstick skillet is inevitable, to extend the life of your skillet, we suggest using silicone or wooden utensils instead of metal ones and replacing the pan once it shows signs of wear. The exception to this rule? The Misen Carbon Nonstick Pan. Because it’s made from uncoated nitrided carbon steel, you can use metal utensils on it.
How Long Do Nonstick Skillets Last?
No matter how well you care for your nonstick skillet, it has a limited lifespan. Its surface—whether ceramic or synthetic—can’t stand up to years of use. That’s why we recommend buying cheap nonstick cookware that can be replaced without much hassle. Of course, there are some great $100-plus nonstick skillets (we’ve reviewed and like the unique HexClad cookware). But if price is a factor in your cookware purchases, it’s hard to justify a pricier option unless it’s designed to last for decades, like the Misen carbon nonstick pan.
How to Clean and Care for Nonstick Skillets
Want to keep your pan in top shape for as long as possible? Follow these rules for traditional nonstick and ceramic pans.
- Never put a nonstick skillet in the dishwasher! The high heat degrades the coating.
- Choose cooking utensils that are safe for nonstick pans, like silicone spatulas and wooden spoons.
- Nonstick frying pans are not good for high-heat cooking. Instead, use a cast iron or carbon steel pan for searing.
- Place a buffer (like a paper plate or kitchen towel) on the pan’s surface if you’re stacking it with other cookware for storage.
The Criteria: What to Look for in a Nonstick Frying Pan
We recommend lightweight nonstick skillets with heat-resistant, grippy handles, which make them easier to lift and maneuver while cooking. The best (traditional) nonstick skillets heat up quickly thanks to an aluminum-stainless steel composition. Their surface coating should help food release easily, even with sticky ingredients. Rounded rims help food slide out of the pan. A reminder: No traditional nonstick skillet is scratch-proof.
The Best Nonstick Skillets
The Best Nonstick Skillet: Tramontina 10-Inch Nonstick Skillet
What we liked: The Tramontina’s aluminum surface ensures quick heat distribution, and it evenly cooks over-easy eggs and omelettes. Its nonstick coating deftly prevented every ingredient from sticking. It’s also one of our lighter-weight picks, weighing under two pounds, and it has a silicone sleeve on its handle for an easy grip. This skillet took seconds to clean by hand with a basic dishwashing sponge. Tramontina is a trusted brand among restaurant professionals, and our editors have long championed its durable, affordable pans.
What we didn’t like: Some crêpes turned out unevenly colored during our tests. Additionally, this nonstick skillet is not compatible with induction cooktops. It can only withstand up to 400°F in the oven, which is lower than our other winners.
Key Specs
- Materials: Aluminum, stainless steel
- Diameter: 10 inches
- Weight: 1.97 pounds
- Maximum oven temperature: 400°F
- Induction compatible: No
- Care instructions: Hand-wash, dishwasher-safe
A Nonstick Pan That Can Handle High Heat: Misen Carbon Nonstick Frying Pan
What we liked: This one-of-a-kind frying pan is made with an aluminum core and heat-hardened nitrided carbon, which is naturally non-toxic. The result is a lightweight(ish) skillet that heats up quickly and can withstand very high temperatures—1,100˚F, to be exact. Unlike regular nonstick, the Misen Carbon Nonstick can be used with metal utensils; unlike regular carbon steel and cast iron, it can be soaked in soapy water and scrubbed. When we separately reviewed this unique pan, we gave it a high score for versatility.
What we didn’t like: It’s pretty expensive compared to our winner. To take advantage of its nonstick properties, you have to regularly oil and season it (like a traditional carbon steel or cast iron pan).
Why It’s Editor-Approved
“I use this pan nearly every day because I can get it ripping hot—perfect for fried eggs with crispy edges—and scrub it with my most aggressive sponge. It is not a high-maintenance diva!” — Rochelle Bilow, editor
Key Specs
- Materials: Aluminum, nitrided carbon steel, stainless steel
- Diameter: 10 inches
- Weight: 2.5 pounds
- Maximum oven temperature: 1,100˚F
- Induction compatible? Yes
- Care instructions: Hand-wash with dish soap and water. Regularly condition with high-heat oil.
The Best Ceramic Nonstick Skillet: Le Creuset Essential Non-Stick Ceramic Shallow Frying Pan
What we liked: This pan’s surface is buttery smooth but super tough. Not a single item stuck to its surface, and it resisted scratching, even when we did our worst. Its bottom is heavy, which helps retain heat well, but the overall feel is light enough to lift and shake one-handed.
What we didn’t like: It’s really pricey for a traditional nonstick skillet.
Key Specs
- Materials: Ceramic, aluminum, and stainless steel
- Diameter: 10 inches
- Weight: 2.6 pounds
- Maximum oven temperature: 550°F
- Induction compatible: Yes
- Care instructions: Hand-wash, dishwasher-safe
A Great Budget Option : OXO Enhanced Ceramic Nonstick Skillet
What we liked: This model has a rounded lip and an aluminum base with a ceramic coating enhanced with diamonds (fancy!), allowing sticky and delicate foods like over-easy eggs to release easily. The stainless steel handle offers a comfortable grip and stays cool. Weighing just two pounds, it was easy to maneuver in our crepe tests. Omelettes came out evenly cooked, which indicated that there were no hot spots. It also performed exceptionally well in our durability test, with no scratches, even after scraping it with metal utensils.
What we didn’t like: Compared to other winners that can withstand fiery temps, this one can only handle 430°F. It is not induction-compatible.
Key Specs
- Materials: Stainless steel, aluminum, ceramic
- Diameter: 10 inches
- Weight: 2 pounds
- Maximum oven temperature: 430°F
- Induction compatible: No
- Care instructions: Hand-wash, dishwasher-safe
The Competition
- Kyocera Ceramic Nonstick Frying Pan: This was our favorite affordable ceramic nonstick skillet, but the generation we tested has been discontinued.
- T-fal Experience Nonstick Fry Pan 10.5 Inch: We noted major scratches during durability testing, including some shedding of its red logo. The 10.5-inch size pan has also been discontinued.
- All-Clad Nonstick Hard Anodized 10-Inch Fry Pan: The surface of this pan wasn’t nonstick enough to allow the crepe batter to spread smoothly during our tests. And some hotspots resulted in unevenly colored crepes.
- Zwilling Vitale 10-Inch Nonstick Fry Pan: This pan is no longer available. It was difficult to flip an over-easy egg in it without breaking the yolk in our fat-free performance test.
- Made In Cookware 10-Inch Nonstick Ceramic Frying Pan: Although this model passed tests for over-easy eggs, omelettes, crepes, and durability, its price is significantly higher than that of other models with similar performance. It’s been discontinued.
- Made In Cookware 10-Inch Pro Coat Nonstick Frying Pan: During our performance test, which didn’t use fat, it was really difficult to flip an over-easy egg.
- Viking 3-Ply Nonstick 10-Inch Fry Pan: The Viking is very heavy and difficult to lift compared to other models. It also has an uncomfortable handle and a conical rim around its lip. It failed our test because over-easy eggs got stuck.
- Calphalon Classic 10-Inch Nonstick Fry Pan: This model failed to deliver an over-easy egg in a dry pan. Certain parts of the crepe came out overly brown due to hot spots.
- SENSARTE Nonstick Frying Pan 10-Inch: This model did not pass our over-easy egg or durability tests, and it can’t handle temperatures higher than 302˚F.
- Utopia Kitchen Nonstick Frying Pan Set: The over-easy egg clung to the skillet’s surface and wouldn’t release during testing. A few scratches appeared after the durability test.
- Cuisinart Chef’s Classic Hard Anodized Nonstick Skillet: This pan was originally a winner—we appreciated that it was oven-safe up to 500˚F—but it has been discontinued.
- Misen Nonstick Pan: We also liked this traditional nonstick pan, but it has been discontinued.
FAQs
Should you season a nonstick skillet?
Seasoning refers to the buildup of polymerized fat on a pan, which creates a nonstick surface. This technique is most commonly used on cast iron pans and carbon steel pans. There’s no need to season a nonstick skillet with fat; in fact, trying to will likely damage your pan and make it less nonstick.
Are nonstick skillets compatible with induction burners?
It’s important to check the fine print in your nonstick skillet’s instruction manual, as not all models are compatible with induction burners. Luckily, most ceramic pans are induction compatible, including the Le Creuset skillet we recommend.
Are nonstick skillets safe to use?
Most nonstick skillets are made with PTFE (polytetrafluoroethylene), a synthetic material that prevents food from sticking. These pans are generally safe if they aren’t heated to excessively high temperatures. If overheated, the coating can break down and release harmful fumes. While more research is needed on PTFE, PFAS, in general, are considered toxic. Per the EPA, “Exposure to per-and polyfluoroalkyl substances (PFAS) has been linked to cancers, impacts to the liver and heart, and immune and developmental damage to infants and children.”
Can nonstick pans go in the dishwasher?
We recommend washing your nonstick skillet (and, actually, all cookware, including stainless steel skillets) by hand.
What’s an omelet pan?
An omelet pan (or omelette pan) is defined by its sloping sides, which allow the cook to maneuver around the eggs with a spatula. All of the nonstick skillets I tested have sloped sides, which makes them a good choice for cooking omelettes.
Why We’re the Experts
- Ashia Aubourg is a writer with experience researching and testing cooking appliances and working in kitchens (and farms!).
- Her work with Serious Eats spans gift guides, educational pieces, and product reviews.
- For this review, Ashia tested 13 nonstick skillets to find ones that released food easily, were pleasant to hold and move, and had scratch-resistant coatings.
- Rochelle Bilow is an editor at Serious Eats. She’s been testing kitchen equipment since 2020 and has written many of our reviews.
- Rochelle updated this review in 2026 with new winners and testing insights.
Related: The 6 Best Egg Pans I’ve Found as a Professional Kitchen Gear Tester
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