There’s nothing like a good nonstick skillet. You can crack an egg into it, sauté vegetables and stir-fries, and it’s our go-to for all sorts of other delicate and fast-cooking foods, from omelets and pancakes to pan-seared salmon and quesadillas.
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kinda weak test tbh, need non stick durability and oven roasting temp factors
Love Lisa but Hannah can go back to the kitchen. Her saying I’m pregnant when the handle touched her belly like anyone cares if that belly is fat of pregnant. And no charisma. Back to the shadows with you
I use to have a 12" T-Fal pan but when I wanted a new one they were no longer made. At lest not the heavy duty one I had that lasted over 10 years. The ones they have now are thin and half the price. Ive not found one I like as much ever since.
Forever poison! Shocked this is even promoted here.
i fix the capacity issue on the T-Fal pan by having their 5 quart jumbo cooker. Since I cook a lot of food at once, the 12" pans just dont cut it for me. ive had it for about 3 years now and it is juust starting to give me some issues but only on some stuff…and its worth mentioning that I use it pretty much every single day. so it has gotten a ton of use.
what about Kirkland's pans?
You say a nonstick pan is not a lifetime pan, but maybe a 3 year pan. I've had my Kenmore for close to 20 years now. Still nonstick, and works great. Maybe not as nonstick as the ones nowadays, but eggs come out well with little oil.
I bought the Oxo Good grip pan after this (and other) review. Seemed like the perfect pan! but! I love the non-stick quality, absolutely amazing and sturdy! But, after 6 months of being super careful, it actually warped and the bottom is now convex and rocks, which is uncomfortable on induction surfaces. (And no, there were no thermal shocks or impacts!). Somewhat disappointing, especially when the customer service won't do anything when it is under warranty!
Needed to see more from T fall and some newbies like the Granite Stone pan, the ninja and never stick ….which is what most consumers buy a year
Banging them on the concrete block……some were hit flat, some hit on the edge……inconclusive test.
God bless you girls anyway, luv ya.
banging the pans against a cinder block sounds fun, but has no real world relevance. I'd much rather see repeated abrasion on the cooking surface, followed by a non-stick egg test.
Curious about the helper handle assessment, (large 12" pans being tested) if unable to use the helper handle because you're stirring with another hand why would you want to pick up the pan anyway?
2:05 Can someone explain something to me? Why is it that the all-clad nonstick pan, which seems to be the same as their stainless steel pan but with a nonstick coating, is almost $100 cheaper?
I ordered this by the link they gave and I got the OXO 12 inch pan just as they show on this video the only difference when I received it was the handle it has a black silicone handle not the steel handle. Did anyone else have this issue when they purchased it through the link they gave here? I'm happy with my pan just wondering why the handle is different but I do like my silicone handle 😁
I don't know about anyone else, but I never ever get even close to the level of banging a pot or pan on a cinder block…I see no reason to do that test.
Oxo vs Ninja???
Does oxo make 14"fry pan ?.
My mother was 5' 3" tall was average weight for her size. And throughout her life. Cooked her meals using cast iron pans from small to 12 " diameter also cooked using a cast iron large size Dutch oven. Never saw her struggle with any of those pans even when filled with food. The pans aren't to heavy, it just shows that these two women have never had to perform any kind of physical activity of any kind. With the exception of what looks like, moving a fork from their plates to their mouths. At 79, I'm still cooking with her pans.
Can you fry chicken in a Anodized frying pan?
I love your videos, but I wish you listed the top three or something similar. OXO is always picked, so I'm guessing it's a sponsor.
OXO seems to win every test
Why do NONE of these testers test the most important factor, non stick over time. I cook omelettes for my clients a few times a week. They buy cheap pan after cheap pan and most last a couple of months and then they are USELESS for omelet. I don't care how ergonomic or how well it stands up to a cinder block. I care about how long I can use it for omelets before I have to buy a new one.
*Omelette's are the test because if you can cook an omelet and it doesn't stick, almost nothing will stick.
I think the ending was puzzling, banging a pan against a cinder block and then saying it’s not a life time pan at best “three years.” I guess so. I have Cuisinarts that are lifetime warranty. I am just looking to see if there is anything better for nonstick lightweight skillets.
Where are all the "as seen on TV" brands? Granitestone, T-Fal, Hex Clad?
Ya I got the Calphalon from Bed Bath & Beyond and returned it within a week cause it was complete garbage. Turns out it's their lowest rated pan they tested lmao
I got a Cuisinart pan and ya ir warps pretty bad after even normal use.
i wold love to see them test a hexklad pans
The better way to test for impact damage would be to drop a weight (say a dumbell or plate) strung from a rig with a set height. Then you could precisely compare the exact same force in almost the exact same relative spots on the pan. The way ATK is doing in this video is subject to far too many variances.
I would think the price should be a consideration, I mean All-clad is the best by most measures but you also pay the most for it, by a considerable margin I might add.
I bought this pan in the 10-inch size. Eggs stuck the first time I used it.
At 1:11 there is an attachment to a digital thermometer that used for determining the surface temperature of the frying pan. What is it called, and where can I buy one?
Anyone know what the red spatula at 1:50 is? Looking for a good non metal fish turner
Hitting a cinder block is a stupid test. A better real life test would be dropping the pan on a hard floor from different positions.
I have been leery of non-stick pans for years because after you use them several times they lose their non-stick ability. However, a few months ago I was in Walmart and I was standing there staring at the non-stick pans trying to decide if I should try another one. I saw one I hadn't seen before by the brand name of TASTY. Never heard of it and thought it was another joke specially since it was cheap. But I took one home just to try it trying to find the unicorn of frying pans. Well to my surprise I've had it for a few months and would you believe it…IT IS STILL NON-STICK! BTW I am not associated with them I'm just a customer.
The winning pan is made in China so that's a hard NO from me. No telling what it's really made of.
GLAD you mentioned induction!
I am looking for a frying pan that will work at my ihop restaurant we cooking a lot of eggs scramble, OE, OM and OH we use liquid butter and we cook shell eggs as well I am looking for one for my personal use at my restaurant and at home and at school and I do not want to use any liquid butter or oil when I cook eggs and want something bigger because all the ones at work are to small and people use way to hard and I want to use just a dry towel or with a little bit of water to clean it because we do not have time to wash pans and because we are 24/7 restaurant
Did you ever test granite stone skillets? Or maybe that's a brand name as granitestone.
hi. love your shows .what is the brand of thermometer your using to check the pans.
My #1 complaint about all pots, pans, utensils, etc. is any kind of a SOFT material on the handles. We've had several over the years … they ALL get soft and sticky over time. Now I will NEVER buy ANYTHING with a soft grip material on the handles.