My non-stick skillet is my best friend when it comes to seamlessly frying eggs, flipping pancakes, and searing delicate fish. What I look for is simple: a durable non-stick coating that allows food to get golden while still sliding off easily, even heat distribution without annoying hot or cold spots, and a surface that’s both tough and easy to clean.
I also care about my health, so the best non-toxic cookware is non-negotiable. The best non-stick pans should be free from forever chemicals and deliver golden results without needing much oil or butter, making it simpler to cook healthier meals.
With many brands offering flashy marketing and buzzwords, it can be hard to pick a trustworthy option. As a trained cook and cookware tester, I've spent months frying tricky, sticky ingredients to find the best non-stick frying pans out there, so you can make an investment you won't regret.
I've now tested 21 pans in total, but the winner is still the HexClad Hybrid Pan (its non-stick coating is unparalleled). I've included two excellent versatile and stylish picks, too. I'll also explain how to care for your pan, so it lasts a long time in your kitchen, too.
The quick list
Not every frying non-stick pan is created equally, so it's been my mission to find the most premium quality designs that exceed your expectations. These are the best non-stick frying pans from my tests.
Simply the best. I cooked golden halloumi, crispy tofu, and fantastic fried eggs with minimal oil in my tests. I got a great sear on the hybrid surface, thanks to the stainless steel peaks, yet everything slid off effortlessly. It's compatible with metal utensils, too.
With its sturdy 5-ply construction, polished stainless steel base, and a sandy ceramic coating, this pan strikes a balance between durability and style. It looks and feels substantial, and delivers a satisfying sizzle on delicate ingredients. My only gripe is the steel rim, which tarnished more quickly than I’d like.
From sizzling pasta sauces (á la Stanley Tucci) to shallow-frying chicken and cooking casseroles, this pan does it all. GreenPan’s non-toxic ceramic coating is sleek, slippery, and cleans easily.
Best non-stick frying pans
1. Best non-stick frying pan overall
Why we recommend it: Backed by culinary icon Gordon Ramsay, there's a lot to love about HexClad's unique design, which combines the best features of ceramic non-stick and stainless steel. You can use metal spatulas on the coating, and as a health-conscious cook, I was pleased to see it is PFAS-free (making it non-toxic).
I’ve tested more than 20 non-stick pans in my career, and this is still the best I’ve ever cooked with. Even in a dry pan, fried eggs sizzle, form a crisp golden base, and flip over-easy without the slightest resistance. I’ve put it to the test with halloumi, tofu, chicken breasts, and salmon teriyaki – everything released effortlessly, with zero sticking. I've used the pan for the best part of a year without any signs of deterioration.
What is it like to clean? The HexClad Hybrid Pan is easy to clean with just a soft sponge and soapy water; I wouldn’t risk putting it in the dishwasher. After charring salmon skin, I was left with a dark brown patch that made me panic for a moment, but following the brand’s vinegar-and-baking-soda method erased it in minutes. Just remember to season the pan before first use, and again after any deep cleans, to keep performance at its best.
Small criticisms: I honestly have no complaints about its performance. I’ve since added a matching HexClad Hybrid wok and saucepan to my kitchen. Admittedly, the brand is on the pricey side (unless you catch a sale), and the design isn’t the most stylish, but the quality makes it well worth the investment.
Read more: HexClad Hybrid Pan review
2. Best design non-stick frying pan
Why we recommend it: The Made In CeramiClad pan feels solid and well-crafted. The non-stick coating is a unique 'sand' color; it feels thick, smooth, and seamlessly clad over the stainless steel base. The five-ply construction provides reassuring heft, but it is super lightweight, really easy to maneuver, and the handle is comfy.
This pan truly shines when it comes to delicate ingredients. I made fried eggs, tofu, and pancakes in my tests, and they all just slid across the surface, gaining a light golden color. I found I got a deeper golden sear and more control on a HexClad pan (thanks to that unique hybrid surface). Still, I much preferred Made In to ceramic rivals I tested, like the original Our Place Always Pan, for example.
Finally, this pan uses an American-made ceramic coating, made without PFAS, PFOA, PTFE, lead, and cadmium, which scores extra points in my book.
What is it like to clean? The MadeIn CeramiClad pan was a cinch to clean (it took literally seconds), but I found that the stainless steel rim tarnished after first use and looked messy next to the spotless ceramic lining.
Small criticisms: Made In's non-stick ceramic is a bit fiddly to care for; you can't use metal utensils, you need to store and stack it with pan dividers to avoid chipping, and it needs gentle cleaning by hand.
Read more: Made In CeramiClad review
3. Most versatile non-stick frying pan
Why we recommend it: The Stanley Pan is made with at least 70% recycled aluminum, staying true to GreenPan’s sustainability. Its ceramic non-stick surface is infused with diamond particles (yes, diamond), designed to improve heat conductivity and add scratch resistance. Like all of GreenPan’s cookware, the lining is free from PFAS, PFOA, lead, and cadmium, so it won’t blister or release fumes if overheated.
When it comes to performance, the pan is wide and spacious with gently rounded edges, making it versatile for tossing pasta, reducing sauces, and shallow-frying meats. Heat distribution was even, and I had excellent results with one-pot dishes – my ingredients browned well without sticking, and sauces reduced smoothly.
What is it like to clean? Again, the ceramic coating is easy to clean; a soft sponge and warm, soapy water are all you need. Even after crisping pancetta, I had no scrubbing to do.
Small criticisms: Compared to HexClad or Made In, the Stanley Pan feels less premium. The ceramic coating seems thinner and more vulnerable to chipping - I noticed a few tiny scratches on the rim - so careful storage is a must. It’s also on the pricey side; I suspect part of that cost comes from the celebrity name attached.
Read more: Stanley Tucci x GreenPan cookware set review
Ones that just missed the list
I've tested 21 pans to select the top three non-stick frying pans. Some were truly terrible (I'm looking at you, Sensarte), but others were really quite good. These are the models that just missed the list.
This pan technically doesn't have a non-stick coating; rather, a unique titanium surface with hexagonal grooves that resists all sticking and scratching. It works well and looks beautiful on the stovetop, but it's just not as low-stick as my top trio.
If you want stylish non-stick cookware, Caraway has likely caught your eye. It's under $100, the aluminum body heats quickly, and the ceramic coating looks sleek. It’s a nice option, but in my tests, Made In and HexClad were far better for searing and achieving golden textures. They felt more durable and high-quality, too.
Hestan’s non-stick is pricey because it uses three reinforced layers with diamond and titanium. It does sear steaks and seafood to professional standards, but mine chipped after just 9 months. It could have been something I did by accident, but for the price, it feels like a colossal amount to spend on a pan that could end up flaky.
How I tested the best non-stick frying pans
The best non-stick frying pans need to check all the boxes: versatility, manageable weight, brilliant cooking performance and ease of cleaning. At Homes & Gardens, we set a standard to always look for the best non-toxic cookware, too.
I use each pan for at least three months to see how it fares over time. I've owned many pots and pans that have been great out of the box, but after prolonged use, they start to stick and destroy my ingredients. There's nothing worse than this, especially when you've forked out your hard-earned cash and need to buy a replacement.
When I'm testing, I'm looking for a non-stick pan that can handle everything: from frying an egg to searing a steak with a perfect crust. It should feel balanced in your hand – not so heavy it’s hard to lift, but substantial enough to retain heat evenly for consistent cooking.
To find the best non-stick frying pans, I test notoriously sticky or delicate recipes, including tofu, white dish, and sticky cheese like halloumi or paneer. I assess how these work in the pan and the mess they leave afterwards, because no one wants to scrub endlessly after dinner. The beauty of non-stick is that is should be easy to clean.
Also, I should mention: I trained at a professional cookery school. I'm now a food writer, kitchen appliance tester, and recipe editor, and I've worked with some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella. So, I do have exacting standards when it comes to cookware.
FAQS
Should you buy a non-stick pan?
Yes, you should you buy a non-stick frying pan if you want convenience and seamless cooking, especially if you cook a lot of fried eggs and delicate ingredients. But I'd always recommend that you pair it with a stainless steel or cast iron pan, if you want long-lasting durability and better searing. If you're hesitant, let's have a quick look at the pros and cons.
First off, non-stick is the best material for delicate foods (like eggs, fish, pancakes). The pans require just a little drop of oil, so they're good for lighter cooking, and they are super easy to clean (literally seconds at the sink with a soft sponge).
However, even the best non-stick frying pans won't create fond (crispy brown bits at the bottom of the pan), which is essential if you want to make pan sauces or richly-flavored stews. Plus, the coatings can wear out easily, especially under high heat or rough use. If you're looking for a highly durable pan that creates crispy fond, a stainless steel or cast iron pan will suit you better.
Finally, many people are worried about safety when it comes to non-stick pans. When I looked into 'What does non-toxic cookware really mean?' the experts explained that older PTFE coatings can release fumes if overheated. These days, safer ceramic or hybrid options exist, although they tend to be a bit pricier. Most of these modern non-stick pans are free from forever chemicals, but you should still avoid overheating or scratching them.
How to choose the right non-stick coating?
When choosing a non-stick coating, you should think about what you want out of the performance, durability, and safety. Here’s my take on the main options:
PTFE (Teflon): The traditional non-stick coating, known for its ultra-slippery surface. PTFE resists grease and sticking, so it's great for delicate foods like eggs and fish, and generally lasts longer than ceramic. However, with experts expressing concerns around 'forever chemicals' in the linings, many cooks (myself included) now prefer ceramic alternatives. Still, PTFE pans should be safe as long as they’re not overheated or scratched.
Ceramic coatings: Marketed as the 'non-toxic' alternative to Teflon, ceramic non-stick pans are usually made from a sand-derived base. They’re naturally slick, heat quickly, and don’t release fumes if overheated. However, many consumers report that they wear down faster than PTFE. in my experience, they do require gentler handling to avoid chipping, ie. stacking with dividers, using softer wooden utensils over metal spatulas, and avoiding the dishwasher at all costs.
Proprietary non-stick surfaces: Many brands offer 'mineral-infused' ceramic pans, designed to boost durability and heat conduction. GreenPan, for example, uses Thermolon, which incorporates diamonds into a ceramic base, while others use titanium or hard particles to resist scratches. They’re still ceramic at their core, so longevity depends on how you care for it. In my experience, they don’t seem much hardier than standard ceramic – I suspect some of it is marketing spin.
Hybrid (e.g. HexClad): Hybrid non-stick pans combine a ceramic or PTFE layer with exposed stainless steel peaks. The result is a pan that sears like stainless steel but still releases food easily, and it genuinely works. Hybrid coatings are the most durable – they are even metal utensil safe – though they usually come with a more premium price tag.
No coating (e.g. cast iron, carbon steel): Instead of relying on a synthetic layer, the best cast iron cookware develops a natural slippery surface through regular seasoning (applying oil on the surface after every use). I would describe it as low-stick, not no-stick – but cast iron is the most durable option. Brilliant for high-heat searing and roasting, less so for delicate, low-effort tasks.
How long do non-stick pans last?
Even the best non-stick frying pans won't last anywhere near as long as stainless steel or cast iron, which can last decades. Typically, non-stick pans will have a shelf-life of a few years (probably three to five years), but like everything, it comes down to how they’re maintained properly, which you can read more about in the next FAQ.
How do you care for non-stick pans?
Non-stick pans are quite as low-maintenance as they seem; you need to care for them properly to ensure they last a long time and are safe to use.
Most brands advise using wooden or silicone utensils on non-stick pans, to avoid chipping or scratching with metal utensils. I like GreenPan's silicone utensil set, since it's very low fuss, but many brands sell beautiful wood options.
When stacking your non-stick pans in a cupboard, you should use pan dividers, or a dish towel – again, to avoid chipping or scratching the coating.
Non-stick pans will last longer if they’re washed gently by hand, rather than by dishwasher. While some of the best non-stick frying pans are dishwasher safe, they will deteriorate after a certain if continuously washed that way, due to the high temperatures involved.
Similarly, continuously cooking with high temperatures can cause damage to the non-stick coating, so stick to cooking at medium-low heat.
With proper care and maintenance, you should feel like you've had your money's worth from your non-stick pan. Plus, most brands offer some sort of warranty should your cookware not perform as expected.
Can you put non-stick pans in the dishwasher?
I would advise against putting pans with non-stick coatings in the dishwasher. The high heat and strong detergents tend to affect the integrity of the coating. In any case, hand-washing with a sponge should be easy and simple enough. If you are looking for pans you can easily throw in the dishwasher to save on washing up, then you will want to consider heavy-duty stainless steel pans instead.
What frying pans do professional chefs use?
Professional chefs (myself included) use a range of different frying pans for various cooking styles and dishes.
It varies from chef to chef, but personally, I use a Made In stainless steel pan for most of my cookery – which is similar to what most restaurant chefs will use.
Then, I have a non-stick HexClad wok for sticky stir-fries, and a HexClad skillet for frying eggs and delicate fish. I also use an enameled cast iron Le Creuset Dutch Oven for one-pot meals and a trusty cast iron pan for stove-to-oven frittatas, skillet brownies, Sunday fry-ups, and campfire cooking
