Different Nonstick Pan Types

This article may contain links from our affiliate partners. Please read how we make money!

It’s tedious when food keeps sticking on the pan while cooking, and then you’ll have to scrub for a long time just to remove the residue. Whether it’s your first time buying cookware or you want kitchenware, it’s better to invest in nonstick pans so you won’t experience this.

However, cookware is expensive, so I wanted to make sure I made the right choice. Below you can find my guide to the various nonstick pan types, along with the best ones to use and what to avoid.

The Best Nonstick Coatings I Love

Take a look below to find out what each nonstick coating offers and whether or not I would recommend them today!

1. Ceramic Coating (Used in Hexclad!)

Easily considered one of the best nonstick surfaces on the market, ceramic cookware coating is durable and effective. Ceramic nonstick skillets are incredibly easy to clean and won’t require any specialist cleaning care.

Ceramic cookware has been used for decades for a reason. Ceramic nonstick skillets maintain heat exceptionally well, and when applied as a coating, it stops delicate foods, like acidic foods or cooking eggs, from sticking to your nonstick skillet and inevitably burning.

Pros:

• Affordable price: Especially when compared to metallic nonstick cookware!
• Excellent heat retention: This ensures that your ceramic skillet can maintain high temperatures.
• Eco-friendly coating: The nonstick surface found in most ceramic nonstick skillets is entirely free of toxic chemicals.

Cons:

• Prone to scratches: Metal utensils should be avoided when using a ceramic skillet
• Nonstick surface lacks durability: The nonstick surface tends only to last a year which isn’t the most economical choice out there.

2. Carbon Steel Cookware

This isn’t entirely nonstick, which means it will need to be seasoned to ensure that the nonstick surface works effectively. To achieve this, you will need to constantly heat a layer of oil onto the pan to form a nonstick coating. Because they have to be seasoned, I only scored it a 7. 

Carbon steel cookware is incredibly effective at maintaining heat. I scored it a 10/10 because there’s no comparison. Although it tends to heat delicate foods unevenly, it is still an excellent choice for cooking eggs, acidic foods, and searing meats such as steak and chicken.

Overall, if you’re looking for a durable set of nonstick skillets and don’t mind seasoning a pan to form a nonstick layer, it can be a decent option! Carbon steel pans are safe to use so you don’t have to worry about any health issues. 

Pros:

• Excellent temperature retention: This nonstick cookware can maintain constant high temperatures. That’s what makes it my #1 pick on my list of the best high heat pans. 
• Solid durability: This nonstick cookware is easily one of the most durable options on the market.
• Lightweight design: Carbon steel cookware is perfect if you prefer lighter cookware options.

Cons:

• Requires seasoning: Similar to iron cookware, you will need to season your carbon steel nonstick surfaces before use.

3. Enameled Cast Iron (Le Creuset, Lodge)

Enameled coatings are made by combining powdered glass with cast iron pans. Both pan and the glass are heated up, causing the powdered glass to melt and fuse with this cookware. Once your cookware has been coated in enameled cast iron coatings, the chances of iron leaching into your food are extremely slim.

This is why professional kitchens tend to stock up on enameled options as opposed to seasoned cast iron cookware. I gave this a total score of 26/30, near perfect in every category. It’s great for nonstick, safe, and heats up very well. 

Pros:

• Eco-friendly coating: No harmful chemicals or toxins are used in enameled iron cookware and cast iron pans.
• Incredible heat distribution: Ensures that your food is cooked evenly without any burnt or undercooked sections.
• Fantastic durability: Cast iron pans are easily one of the most durable materials used in cookware products.

Cons:

• Sometimes pricey: This is why it is mostly found in commercial kitchen settings.
• Can be chipped: Enameled cookware is sensitive to sudden temperature changes, which can cause chips and cracks.

4. Seasoned Cast Iron

Unlike a similar nonstick coating, seasoned iron cookware is completely free from any harmful chemicals. What’s more, when your cookware is seasoned, the amount of iron that can be leached is drastically reduced. I gave it a 9/10, which is near perfect. The only issue is the amount of iron that could be potentially leached into your food. 

My opinion is that seasoned iron is the best pans for cooking steak!

Pros:

• Chemical-free: Seasoned iron cookware is completely safe for use in the kitchen.
• Incredible nonstick properties and durability: You can expect your iron pots and nonstick surfaces to last you for many years.
• High availability: Iron is one of the most traditional and popular types of cookware available.

Cons:

• Requires seasoning: You will need to season your nonstick skillets before use to ensure they are nonstick.
• Can be heavy: It may not be suitable for chefs who prefer lighter-style cookware.

5. Anodized Aluminum Coating

The main worry many chefs have with anodized aluminum pots and nonstick skillets is that they might be prone to leaching aluminum oxide when scratched. This can be toxic in high doses, which is why you mustn’t scratch the surface of aluminum cookware when cooking.

This is why I scored an 8/10 for safety. They are perfectly safe as long as they don’t get scratched too much. Thankfully, your typical anodized aluminum coating used today will not leach significant amounts of aluminum, making it a safe and effective option in most kitchens. In my opinion, hard anodized pans are safe to use. 

Pros:

• Superb versatility: You can be sure that you will be able to find a range of anodized aluminum pots and nonstick skillets
• Dent resistant: High levels of durability mean that aluminum nonstick skillets are sure to last you a while.
• Fantastic nonstick properties: You don’t need to worry about food sticking to your nonstick skillet when cooking.

Cons:

• Difficult to clean: Most anodized aluminum nonstick skillets aren’t safe for use in a dishwasher.
• High price tag: The best hard anodized aluminum options can be too pricey for use in your home kitchen.

6. Teflon

Teflon is a brand name for a synthetic chemical consisting of carbon and fluorine atoms. It was created in the 1930s to provide a nonstick, non-reactive, and nearly frictionless surface for a variety of surfaces. This is why Teflon eventually became a household name for easy-to-use and easy-to-clean cookware.

Pros:

• Nonstick properties: Using Teflon plans requires minimal oil and butter because food slides off easily.
• Heat resistance: Teflon coatings can withstand high temperatures up to 500 degrees Fahrenheit, making it ideal for cooking and baking.
• Water resistance: Teflon is completely resistant to water, allowing the pans to withstand humidity and moisture that would otherwise damage other types of cookware.

Cons:

• Environmental issues: There are concerns about the chemical’s ecological impact because Teflon isn’t biodegradable.
• Durability: Even though Teflon pans are generally durable, the coating may peel or scratch over time, reducing the nonstick properties.

7. Superhydrophobic

Superhydrophobic pans contain coatings with a nanoscopic layer that can resist water. It has a very low degree of nonstick properties compared to the other pans. However, it’s a cheaper alternative to Teflon pans.

Pros:

• Cheaper: It’s a low-cost alternative to other types of nonstick pans.
• Heat retention: The material can maintain high temperatures.
• Lightweight design: Superhydrophobic pans feel lightweight, like carbon steel cookware.

Cons:

• Low nonstick properties: You may need to use more oil and butter.
• Harder to clean: Food residue tends to cling easily, although you can also quickly clean it using a dishwasher.

8. Silicone 

Food-grade silicone is a nonstick, synthetic rubber mainly used as bakeware and utensils. Although it’s a cost-effective alternative to expensive nonstick pans, its durability and versatility make it a great option for first-time buyers.

Pros:

• Nonstick properties: Silicone is great for low-fat or oil-free cooking and baking.
• Freezer-safe: After cooking or baking in a silicone pan, let the silicone cool off and put the dish in the freezer.
• Easy to clean: The nonstick properties make silicone easy to clean using soap and warm water.

Cons:

• Low thermal stability: Most silicone pans aren’t ideal for use beyond 572 degrees Fahrenheit.
• Environmental concerns: Silicone isn’t biodegradable, although you can reuse the material.

High Level Breakdown: Comparing the 8 Different Nonstick Coatings

Type of Nonstick	Is it safe?	Nonstick-ness	Heat	Total Score	My Favorite
Ceramic	10	10	8	28/30	Hexclad 10in
Carbon steel	9	7	10	26/30	Lodge 12 in. Steel Skillet
Enameled cast iron	8	9	9	26/30	Lodge enameled
Seasoned cast iron	9	7	8	24/30	Lodge Pre-Seasoned Skillet
Hard anodized	8	7	9	24/30	Calphalon contemporary 12in
Teflon (PTFE)	4	8	6	18/30	Don’t recommend
Superhydrophobic	8	N/a	N/a	8	Don’t recommend
Silicone	TBD	7	10	17	Don’t recommend

Frequently Asked Questions

Final Thoughts: Which Type of Nonstick Pan Should You Buy?

Whether you work in a professional kitchen or are responsible for mealtimes at home, picking the right nonstick pan is a great way to wave goodbye to burnt food. Using my guide, I am confident that you can find the right nonstick pan for your kitchen needs.