Move Over, HexClad, the New Viking ProGlide Is the Most Effective Non-Stick Pan I've Tested All Year – Plus it's Forever Chemical-Free and Half-Price Today

As Homes & Gardens' resident chef and Kitchen Appliances Editor, I have tested around 50 frying pans this year. I've probably eaten around 100 fried eggs, 200 pancakes, and more plates of halloumi cheese than I care to calculate. Somehow, I managed to save the best until last with the Viking PureGlide Pro (now 52% off at Wayfair), which launched in November.

As part of my quest to find the best cookware for all types of cooks, I've been searching for the best non-stick fry pan. Previously, my top picks were the Made In CeramiClad Pan and the HexClad Hybrid – but Viking's PureGlide Pro shines even brighter (literally) with its beautiful stainless steel cladding and titanium surface, which is non-stick and PFAS chemical-free.

Of course, it's not all about materials and good looks. Here's what I uncovered in two weeks of testing this skillet on the stickiest ingredients.

Viking PureGlide Pro: Specifications

Design & First Impressions

The 3-ply clad construction – aluminum core for quick heating, stainless steel exterior, and PFAS-free titanium non-stick interior – feels professional and balanced. These materials classify it as a contender for the best non-toxic cookware.

The non-stick interior is made from titanium, which feels textured (not glossy and smooth) and appears slightly greyish in color. Unlike ceramic non-stick, this titanium surface is built to handle metal utensils, which is a game-changer for everyday cooks. On the Viking website, it says the design has been tested to 'withstand 5,000 cycles with a pizza cutter.' This is music to my ears. Personally, I can't live without my stainless steel fish spatula!

The handle is rounded, comfortable, and looks really beautiful on the induction stove. Viking notes that this skillet is compatible with all ranges. I also like the slightly flared rims; this should make pouring sauces or tipping pancakes onto a plate effortless.

Cooking Performance

When testing the best non-stick frying pans, I'm looking for seamless results on the most delicate ingredients, without using too much oil. Bonus points for pans that are comfortable to handle, easy to control, and durable for flipping with pro-level tools.

• Fried eggs are first test for any non-stick fry pan. I added as little avocado oil as possible, then cracked in an egg. I got a beautifully crispy, evenly cooked base within two minutes. Then, I was able to flip the egg to cook it 'over-easy.' I tried this six times with a whole pack of eggs over the course of my testing, and the results were spot-on every time.
• Tofu can be a tricky ingredient. I added a splash of avocado oil and left the cubes to sear and release for 2 minutes. Each cube developed a very deep golden crust, flipped and tipped easily onto the plate. There were no flakes left in the pan.
• Pancakes are my go-to every Sunday, so naturally, I trialed my recipe on this pan. They browned lightly and flipped cleanly, though I found I got slightly more seamless results when I added a generous layer of butter. The 10-inch pan was spacious enough to cook 2-3 small pancakes at a time.
• Sautéed Onions became soft and caramelized, without sticking or burning, thanks to the pan’s consistent heat distribution.
• Tomato pasta sauce bubbled evenly from edge to edge, which sounds like a simple test, but it actually signified something important to me: no hot or cold spots.
• Sticky teriyaki duck helped me test the oven performance, as the Viking skillet is safe up to 600°F (315°C). I started by rendering the duck skin on the stovetop; I was actually surprised by how crispy it got – usually, stainless steel works best for me when rendering. Then, I transferred the pan into the oven to finish with a sticky teriyaki glaze. The pan handled the transition effortlessly, feeling lightweight in hand and delivering a golden-brown, tender cut of meat.

Cleaning & Maintenance

I found the Viking PureGlide Pro really easy to clean thanks to its non-stick titanium layer. A soft sponge and mild soap are all you need. Unlike lighter ceramic pans, the Viking skillet is dishwasher-safe, which is a real coup for cooking breakfast and dashing out the door. Although, hand-washing is recommended to retain the shine on the stainless steel.

The titanium surface does feel durable and Viking says it's scratch-resistant. Metal utensils or abrasive scrubbers shouldn't damage it, though I still used a silicone scrubber in my hand-washing tests, just to be on the safe side. I also popped it into the dishwasher a couple of times and after two weeks of thorough testing, it still looked good as new (and performed well).

How Does it Compare?

When it comes to premium non-stick cookware, I’ve tried HexClad, CeramiClad, and the Viking PureGlide Pro, and all three perform really well. Eggs slide, pancakes flip, and sauces bubble evenly. But what really stood out to me about the Viking PureGlide Pro was the design, the build quality, and that professional, polished feel.

In my HexClad Hybrid Pan review, I rated it 4.5 stars. I got great results from the stainless steel ridges over a non-stick ceramic base. The hexagonal pattern gives it a technical, almost industrial vibe. I personally found the Viking PureGlide Pro sleeker. I preferred the stainless steel cladding, the flared rims, and the rounded handle, which feel much more comfortable in my hand. It is lighter than the HexClad pan, which makes it easier to maneuver. This is the kind of pro-level cookware I am used to. However, HexClad is cheaper, which is a major plus point for cooks on a budget.

Made In’s CeramiClad is also smooth and elegant, with a soft beige ceramic surface and five-ply construction. I loved the performance, but I did notice that the rim tarnished quite quickly. It's tight competition – and I take no prisoners.

Should You Buy It?

If your mornings start with eggs, omelettes, or pancakes – and you want premium, pro-level, non-stick performance – the Viking PureGlide Pro is worth the investment.

Forever chemical-free, induction-ready, oven-safe, and virtually effortless to clean, it combines the precision of stainless steel with the glide of top-tier non-stick. It looks beautiful, but it is expensive (unless you score it on sale). So, look to HexClad or Made In if you want to save a few pennies.

How We Test Cookware

A great frying pan has to tick all the boxes: versatility, manageable weight, brilliant cooking performance, and, crucially, ease of cleaning.

I use every pan I test for over a month to see how it fares over time. I've owned many pans that have been great out of the box, but start to stick, discolor and destroy my ingredients after prolonged use. There's nothing worse than this, especially when you've forked out your hard-earned money and need to buy a replacement.

When I'm testing, I'm looking for a pan that can handle everything: from delicately 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.

I like to test notoriously sticky or delicate recipes, including: tofu, sticky cheese like halloumi or paneer, steak and fried eggs. I assess how these work in the pan and the mess they leave afterwards – because no one wants to scrub endlessly after dinner.

Also, having trained at a professional cookery school and worked as a food writer and recipe editor for some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella, I do have exacting standards.