It’s not surprising that nonstick frying pans outsell all other types by a considerable margin. They’re easy to use, a cinch to clean, and well-priced. Unfortunately, the nonstick coatings don’t last forever and most nonstick pans have to be replaced every few years, which adds to the waste stream.
A greater concern may be the components of some nonstick coatings, an awareness of which has heightened in recent years. Described in a dizzying array of acronyms like PTFE, PFOA, and PFAS, it’s difficult for a consumer to judge what is in the nonstick coatings of the pans they buy. To shed light on the issue, Consumer Reports recently tested the coatings of three popular nonstick frying pans in our ratings, and the results are revealing. Read all about it in “You Can’t Always Trust Claims on ‘Non-Toxic’ Cookware.”
If the results of our testing give you pause, or if you’ve already decided to swear off nonstick cookware, there are some good cast-iron, carbon steel, and stainless steel alternatives, including the models below, that perform well in our cookware tests. All are made without PTFE, the nonstick coating originally introduced as Teflon. We also highlight a top-rated nonstick pan that has a ceramic coating rather than one made with PTFE. To dive deeper into these alternative pan types, see our full cookware ratings and recommendations.
Here’s a sampling:
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