Different Nonstick Pan Types

Struggling with food sticking to your pan and endless scrubbing to remove the residue? As a professional chef, I understand the need to use the right cookware for a stress-free cooking experience. Below is my guide to the different nonstick pan types and the best ones you can use.

What Is Non-Stick Cookware?

A non-stick cookware is one whose surface is designed to reduce the ability of food to brown without sticking to it. The base material of a non-stick pan can be made of aluminum, stainless steel, or ceramic which will come into direct contact with your cooktop. 

On top of that base material, a non stick coating is applied like paint, with 1 to 5 coats. This is what makes the pan non-stick and the different combinations of core materials and coatings will determine the performance, cleaning ease, and longevity of the pan. 

Today, most people refer to their nonstick pans and pots as “Teflon”; however, using the term to describe all non-stick-coated cookware is erroneous. Teflon is a brand name; not all fluoropolymers or PTFE used to produce nonstick utensils are sold under the Teflon brand.

Base Materials

When it comes to cookware, there’s no one-size-fits-all solution. You can get different materials for the base and the non-stick surface, like a stainless steel base with a PTFE coating inside, or you can use the base material as the non-stick surface, like with cast iron or carbon steel. 

It’s important to know the advantages and disadvantages of each material so you can make the best choice for your cooking needs. Let’s have a look!

1. Stainless Steel

Stainless steel is the perfect marriage of iron, carbon, chromium, nickel, and molybdenum and has been used extensively by manufacturers for its strength and durability. Stainless steel is resistant to corrosion and rust, making it the perfect material for cookware. 

If you’re looking for a cookware set, you’ll likely come across two types of stainless steel: fully clad and impact-bonded stainless steel. 

Fully clad stainless steel has alternating layers of steel and either aluminum or copper, while impact-bonded stainless steel has a multi-layered disc on the base that radiates heat up the sides of the pan.

Pros:

• Not only is stainless steel durable and rust-resistant, but it’s also non-reactive to acidic foods and basic ingredients so your food won’t take on any funky tastes or aromas.
• Plus stainless steel is easy to clean, thanks to non stick coating that helps you remove food with minimal effort.
• You won’t have to worry about any toxic chemicals leaching into your food – stainless steel is totally safe.
• A stainless steel base even has a heat-conductive core to ensure even heat distribution and retention throughout the entire vessel.
• Stainless steel is available in different finishes such as polished, brushed, and hammered, so you can choose the one that best fits your aesthetic. Plus, it can be used with all stovetops, including induction

Cons:

• Stainless steel non-stick cookware is more costly due to the more intricate process of bonding the two materials. As the non-stick coating needs to be replaced every couple of years, stainless steel cookware may not be worth the higher price.
• Regular maintenance is necessary to keep stainless steel looking good, as it is prone to fingerprints.
• Since the heat is only transferred through the bottom of stainless steel pots and pans, it can cause an uneven cooking temperature.
• When using high-heat cooking techniques such as searing, stainless steel may not produce the desired results due to its limited heat tolerance if it has a non-stick interior.

Cast Iron

Cast iron is the cookware of choice for many chefs and home cooks – and it’s no wonder why. This material is strong and distributes heat evenly, making it oven safe and perfect for cooking.

The process of making cast iron cookware is quite complex, involving the melting of iron and then pouring it into a mold of sand. After it cools down, it is tempered with heat to make it even sturdier.

There are two types of cast iron cookware: bare and enameled. Bare cast iron needs to be seasoned, which is basically the baking of oil into the pan to give it a non-stick coating.

Meanwhile, enameled cast iron has a glass-like surface and is smoother in comparison. However, using oil every time you cook is still a good idea to make sure your food doesn’t stick to the pan.

Pros:

• It has excellent heat retention and even heating, which helps to cook food more uniformly.
• It’s incredibly durable and can last for generations with proper care, making it an eco-friendly choice.
• It is also versatile, able to be used on the stovetop, in the oven, or even over an open flame. 
• Cooking with cast iron can increase the iron content of food, making it beneficial for individuals with iron-deficiency anemia.
• It is also relatively low-maintenance, needing only proper seasoning and drying after use.
• The non-stick properties tend to improve with age, and it is made from natural materials, without any of the chemicals found in traditional non-stick coating plans.
• It can withstand very high cooking temperatures without deteriorating, and some users even claim that it gives food a unique and desirable flavor.

Cons:

• Cast iron cookware requires regular maintenance to keep its non-stick surface. It should be seasoned with oil to create a natural, non-stick coating. However, this process can be time consuming and require frequent upkeep.
• Cast iron takes longer to heat up, so it is not ideal for a speedy meal. Consider aluminum, stainless steel, or carbon steel if you are looking for cookware to cook a quick meal.
• Cast iron can react with high-acidity foods and give a metallic taste to dishes, which isn’t ideal.
• It is also heavier than other traditional non-stick alternatives, making it more difficult to handle and clean.
• It also takes longer to heat up than materials like aluminum.
• Lastly, it is not dishwasher safe, as it’s seasoning can get damaged and cause rust.

Carbon Steel

Carbon steel is a popular option for cooks today, both professional and amateur alike. The material is composed of 99% iron and 1% carbon, making carbon steel a durable choice that is oven safe, performing well under high heat. 

It also provides the non-stick qualities of stainless steel and cast iron, with the added benefit of an oil-based seasoning that forms on the surface over time. Carbon steel cookware is a great choice for any chef looking to get the most out of their cooking.

Pros:

• Carbon steel cookware heats up quickly and distributes heat evenly, preventing hot spots and resulting in perfectly cooked food.
• Its durability ensures that it can last for generations
• With proper seasoning and maintenance, carbon steel becomes naturally non-stick, making it even more convenient to use.
• Carbon steel is lighter than cast iron, making it easier to handle in the kitchen
• It can be used on various cooking surfaces, from stovetops to ovens to grills and open flames.
• Carbon steel is suitable for a variety of cooking methods, from frying to roasting to baking.

Cons:

• Carbon steel cookware can react with acidic foods, giving your dishes a metallic taste and even discoloring the cookware.
• If you are new to carbon steel cookware, the initial seasoning process can be daunting and take some time to master.
• Regular use of carbon steel can cause a transformation in the cookware’s appearance, giving it a patina that changes the color of the steel.

Aluminum

Cookware producers often opt for aluminum when it comes to manufacturing their products. It can be used to build the entire cookware, or make up the outer layer or core. Depending on the desired effect, aluminum can be thin or thick, cast or hardened.

Pros:

• Standard aluminum cookware is a great option for those on a budget
• It’s incredibly lightweight, making it easy to move around.
• Plus, aluminum is an excellent heat conductor, ensuring that your food is cooked quickly and evenly.
• To top it off, the cookware is often painted with bright colors to make it look more attractive.

Cons:

• They are quite lightweight, but this also unfortunately makes them susceptible to warping.
• The exterior is delicate and is easily scratched —just avoid using any metal utensil on the surface.
• Furthermore, aluminum is a reactive metal, which could potentially lead to particles leaching into food if the non-stick coating is damaged.
• Finally, aluminum pans can quickly become discolored if placed in the dishwasher.

Hard Anodized Aluminum

Hard-anodized aluminum is a type of aluminum that has been treated with an electrochemical process called anodization. This process creates a harder, more durable surface by forming a thick oxide layer on the aluminum. 

This oxide layer is what makes the aluminum “hard-anodized” and more resistant to wear and tear.

Pros:

• The hard anodized aluminum is a lot sturdier than standard aluminum, making it less likely to deform.
• Hard anodized aluminum transfers heat with great efficiency.
• It is oven safe
• Hard anodized aluminum is also more resistant to scratches, marks, and blemishes than regular aluminum.
• The charcoal gray shade of hard anodized aluminum gives the cookware an attractive, polished appearance.

Cons:

• Hard anodized aluminum is costly, can be difficult to maneuver, and there isn’t much variety in terms of design.
• Furthermore, the quality of hard anodized aluminum can vary from one brand to the next
• Hard anodized aluminum may not be suitable for induction cooktops unless a magnet is attached to the bottom.

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 non stick coating plans 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 cookware can maintain high temperatures.
• Eco-friendly coating: The non stick coating found in most ceramic nonstick skillets is entirely free of toxic chemicals.

Cons:

• Prone to scratches: Using metal utensils should be avoided when using ceramic coated pans
• Non stick coating lacks durability: The non stick coating 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 non stick coating works effectively. To achieve this, you will need to constantly heat a layer of oil onto the pan to form a non stick 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 non stick 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 pans. 
• 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 (PTFE Coating)

Teflon (PTFE) 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 PTFE coating eventually became a household name for easy-to-use and easy-to-clean cookware.

PTFE is a safe material that is constantly improving in durability. For instance, Hestan ProBond non-stick pans are coated with PTFE infused with diamond particles. 

This coating is then bonded to the pan using durable titanium plasma technology for added strength. Caution: PTFE-based coatings release harmful fumes at temperatures above 500 degrees.

Pros:

• Nonstick properties: Using PTFE coating plans requires minimal oil and butter because food slides off easily.
• Heat resistance: PTFE coating 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 non stick frying pan 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 PTFE coating isn’t biodegradable.
• Durability: Even though Teflon pans are generally durable, the coating may peel or scratch over time, reducing the nonstick properties.
• Health hazard: Heating PTFE-based coatings above 500 degrees will release harmful fumes.

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 a Teflon frying pan.

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 an expensive non stick frying pan, 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. They should only be used over low to medium heat
• 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

Why Should You Use Nonstick Pans?

Apart from limiting food’s ability to stick to it and allowing for easy cleanup, nonstick surfaces also have other advantages.

Pocket-Friendly

Premium nonstick pans are significantly inexpensive, especially compared to standard pots made of steel, copper, or iron. You can buy two or three nonstick pans for the price of one high-grade steel pan. 

Healthier Cooking 

The primary reason why people use lots of fat or oil in pans is to prevent foods from sticking to the utensil and burning. Top-quality non-stick cookware can reduce or even completely eliminate oil use. Less oil in your food equals lower cholesterol and better overall health.

Multitasking

Do you want to attend to your children as you cook? Nonstick pots have awesome heat distribution properties, ensuring their surface does not overheat and burn your food. The food also cooks faster than traditional cookware, giving you and your loved ones ample time to bond. 

How Much Is Non-Stick Cookware?

Non-stick pots and pans vary in price depending on factors such as quality, size, and the type of coating used. You’ll typically find more expensive non-stick cookware with the most premium coating, such as titanium or ceramic. 

Smaller-sized skillets or saucepans can cost anywhere from $25 to $60, while larger stockpots or roasting pans can fetch upwards of $100. Apart from individual sets, you can buy non-stick cookware sets ranging from $70 to $300 or more.

A key feature of this cookware is its nonstick surface. When this quality fades, there is no need to keep it. You may prefer to splash money on exceptional nonstick cookware, which may hold up better. Eventually, the coating will start to chip, just like the cheaper models and you may have to replace it continually.

How to Care For Nonstick Cookware

• Clean your pots after each use to prevent the buildup of acids on the cookware. Acids can eat away at the protective coating if left to sit for too long.
• When cleaning the cookware, don’t use abrasive tools, which might scratch and peel the surface.
• Avoid over-exposing the non-stick to extreme temperatures when cooking or dishwashing to avoid degrading the delicate layer
• Don’t stack other cookware on top of your nonstick pan without cushioning it with material like a trivet. 

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.