What’s the difference between regular PTFE-coated nonstick skillets and ceramic cookware? Lisa and Kate put both types to the test and give you their top recommendations.
Buy the OXO 12″ Nonstick Skillet:
Buy the OXO 10″ Nonstick Skillet:
Buy the OXO 8″ Nonstick Skillet:
Buy the All-Clad 12″ Nonstick Skillet:
Buy the T-Fal 12.5″ Induction Skillet:
Buy the GreenPan 12″ Ceramic Skillet:
Read our full review on Ceramic Nonstick Skillets:
Read our full review on Regular Nonstick Skillets:
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I'm curious now about those enameled cookware, isn't that a typical cast iron pan with a glass coating baked onto it? Have you guys tested these at all?
Wait you aren't supposed to put teflon pans in the dishwasher? I've been doing that for 30 years…
You addressed the fact that the traditional nonstick pans might be safe to use if you use them properly and carefully, though the idea that you should turn on a fan or open a window to provide ventilation when using them doesn’t add to my confidence in their safety, but you really glanced past a major concern—the harm of producing them in the first place. You mentioned that most of the dangerous chemicals are released during production, when the coating is sprayed on, but you didn’t talk about the implications of that fact—the impacts on worker safety or the environmental costs of even making these pans at all. If you choose to buy these pans, whether they are safe to use at home or not, the greatest harm of releasing those chemicals into the environment and possibly harming the workers who produce them has likely already been done. Having those chemicals in the environment will cost us all, in health impacts and because now municipalities are having to figure out ways to filter these chemicals out of our water systems, a costly prospect which will raise water prices for everyone. Remember, if you don’t buy them, companies won’t make them!
Another thing you didn’t mention, even in passing, was what happens to these pans at the end of their useful lives. They cannot be recycled, so they end up in landfills which also contributes to the breakdown and release of these chemicals into the environment. In fact, some years ago, your advice on nonstick pans was that they were cheap so when their nonstick coating began to lose its release, you could just get a new one. A lot of people still treat them this way, meaning even more of these pans in our landfills.
Cast iron, carbon steel and ceramic nonstick might not be perfect, but the trade-off to health and safety is absolutely worth a small bit of effort or inconvenience.
For more information on the topic of forever chemicals, please see the excellent reporting work of Sharon Lerner.
We have one large All-clad traditional non-stick that we use only occasionally when a non-stick is truly necessary. It's still in good shape after many years. Otherwise, stainless, seasoned cast-iron or carbon steel with very little oil are far better than the ceramic we've tried and invariably get better rather than worse with use over time.
Did you test the ceramic skillets for their compatibility with induction burners?
Very Very thanks 🎉
Carbon steel.
Teflon skillets are essentially disposable.
What carbon steel does ATK recommend?
I have ruined so many Teflon coated pans with non-stick sprays 😒
Several caution steps to take when using a pan is clearly a red flag not to use the pan.
So what pots and pans can I put in the dishwasher? It's starting to feel like the answer is "none", in which case, why do I even have a dishwasher?
This was great, thank you! I love the idea of ceramic but performance is my priority. It’s good to know that ceramic non stick is being developed, can’t wait to see more innovations on it!
My best day in the kitchen was when I threw out my Greenpan. I buy from a line of Teflon coated pans made in Korea that are sold in a local Korean market. Ive been using them for three years now and I expected to have to replace about once a year for one's that get daily use, but they have help up really well. They never go in an oven over 400°; usually 350 is stove max.
at this point of time focusing on the non-sticking function of PTFE and spending much less time on the health and environmental concerns is equivalent to deflecting and diverting audience's attention. you are falling behind.
I have a single 8” non-stick pan that I use exclusively for eggs. I replace this pan approximately yearly and it costs $25 at Costco
So, where's the results of your tests, by all brands?
I swear by my OXO non stick and it works perfectly on my induction cooktop. Are there multiple versions? I got mine at Costco in a two pack – 8” and 12”. They are OXO and look identical to the one in the video. Confirm Induction… thanks
Get your skills leveled up and only use non-stick for eggs.
I like my ceramic because I can restore its slick coating by heating up some oil in it for a few minutes and then wiping it off. I do this every couple of months.
I finally bought non-stick pans this year because so many of the ATK recipes call for it. The Oxo pans do perform well but i noticed they very quickly developed little surface scratch marks even though I follow all the care tips in the video. Now it sounds like yall are promoting ceramic. I guess i will wait for the Oxo ceramic review.
While I know that using a carbon steel pan involves more initial work applying seasoning, I think they perform almost as well as non-stick and ceramic pans. I have a 12.5 inch de Buyer carbon steel pan that is properly seasoned. I purchased it in 2017. I regularly cook fried eggs in it with little to no sticking. I also expect that in 10 years, my carbon steel pan will continue to work just as well. I also have the ATK top-rated ceramic pan (GreenPan) and after only using it for about 1 1/2 years, it is already less non-stick than the carbon steel pan. I now reach for my carbon steel pan when frying sticky foods instead of the ceramic pan. I have never used metal utensils in the ceramic pan, but often use a metal fish spatula in the carbon steel pan and have had no problems. I use a little canola oil and sometimes butter in the de Buyer and after cooking, just use a mild dish soap, rinse, and dry it. If any food does get stuck in it, I use a small plastic pan scraper and easily remove the stuck food. The de Buyer is currently about $95 (USD) on Amazon, so it is a little more expensive than the ceramic, but for the decreased aggravation, it is worth the extra investment.
I truly don't understand how non-stick of the teflon is being sold – let alone how anyone can buy one now that the info of how toxic it is not only to eat off of – but the factory to produce it ….. Not being judgy – it IS very clear it kills pet birds in the house – and you ingest it and it disrupts hormones …. so just from a personal health point ? can someone who is considering buying it tell why they would do so? thanks
U guys are awesome! I love these episodes
I tried green pan and literally tossed it out after a year. Now this was a couple years ago maybe they have improved. I try to limit my use of non stick, i only own 1. But I babied that green pan never used it on high temp or in oven, used wood or plastic and washed gently and it was worthless from the beginning.
I'd like to get a carbon steel pan, but I keep reading about warping issues. I have an electric hob, so that isn't good. My green pan is pretty good, though.
What about titanium coated pans?
I bought a Cuisinart 12 in. ceramic pan. It started to stick the third time I coked eggs. So far, other things still stick but not all of the time.
We've had Teflon non-stick pans for years, probably three over a twenty year period. We have always been careful with the temperatures, and that seems to work to keep them going.
My ceramic stopped being nonstick but I coated it in oil and baked it on like my cast iron and it works well enough.
The chemophobia is heavy here.
Thanks for adding actual captions for the Deaf
Don’t recommend PTFE! It is environmentally unsound and will eventually be banned.
Some factual errors. PTFE does wear off and enter the body and the ecosystem. PTFE is a ‘forever chemical’. It never degrades. The dangerous chemicals (dioxins, like in Agent Orange that cause awful birth defects) only occur at much higher temperatures than you can produce in a kitchen. A PTFE pan will only last about 200 cooks at best, even if treated with titanium/diamond etc. PTFE is damaged at 260C / 500F and doesn’t last long after accidentally overheating.
A key issue is PTFE pan cannot be recycled. Smelting temperature does produce dioxins so these go to landfill.
Ceramic pans can be recycled when they wear out. But they last even less time so these are also environmentally unethical.
Ceramic nonstick pans do involve ceramic materials in their coating, but they are not made of solid ceramic like traditional pottery items. Instead, they are typically coated with a silicone-based or sol-gel ceramic coating. The term “ceramic” in this context refers to the nature of the sol-gel process and the materials used, which involve ceramic-like particles and characteristics. They are also damaged at about 260C/500F. If they were actually ceramic, the metal pan would melt before the ceramic.
So it is absolutely wrong to recommend PTFE or ceramic nonstick pans.
The only sustainable skillets and pans are carbon steel, cast iron and stainless steel, uncoated. Triply is ok if fully enclosed (unlike allclad). These pans will be handed down through generations!
Oh, and even stainless steel can be nonstick with some skill. It must be preheated a little when empty to drive off water molecules, then the oil/fat added, and the temperature kept not too hot not too cool. If I want nonstick, I mostly use carbon steel. If I want to make a sauce from juices and tasty browned bits (the fond), or acidic food like tomato, I use stainless steel.
I'll stick to my good ol' iron set from Lodge. No problems with it and I know it isn't poisoning me like those "coated" pans do and I don't have to think about aluminum being in my food(bad for us).
Here in Vancouver, British Columbia, for the past month I have been exclusively using the new OXO SoftWorks Ceramic non stick induction base pans after my 5 year old Greenpans had lost their non-stick. And these new Ceramic OXO's are the best non-stick pans I have ever used. I purchased a 10" and 12" pair at Costco for $47.99 Cdn. The only thing I dislike about them is they have a rather abrupt transition from the flat bottom to the vertical sides. But my omelettes and crepes cook perfectly and come out with a simple tipping onto the plate. I believe the OXO SoftWorks is a superior ceramic pan. You should give some a try.
What's the thermometer you're using to check the surface of the pan?
Is Hexclad ceramic?
Teflon, seriously? 👎👎Why not teach people how to cook an egg in a non-cancer inducing skillet rather than apologizing for PTFE pans and telling people that "they're doing it wrong?" Sometimes I think ATK's priorities are in the wrong place or they're just getting paid enough money to push inferior crap (read, cancer-causing) to the American public.
Pay a lot, it wears out. Pay a little, it wears out. $.
My favorite 'non-stick' frying pan (is 'skillet' a regional word? I've never used it!) is my grandmother's cast iron frying pan, now over 100 years old. Next, is my mother's carbon steel frying pan. Then, my 'Green Pan' from about 15 years ago. All still working! All great! Have never cooked with Teflon as I've never had a need. I did try a stainless steel frying pan once, to make scrambled eggs, with butter, and it was a mess.
I’ll point out, even if you trust you can keep your traditional nonstick from releasing PTFE into your food or the air in your home, the process of manufacturing and applying PTFE has almost permanently degraded and contaminated waterways all over the country and the world. Not purchasing products that contribute to harming every living thing that consumes water is essential to getting our environment back into a shape that’s survivable in the long term.