If you must have a nonstick pan, make it one of these

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Plus: The longer-lasting alternative our editors prefer View in browser | Manage preferences  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  SUBSCRIBE FOR FULL ACCESS I am the resident nonstick pan hater in the office. So it's begrudgingly that I say: Nonstick pans are still immensely popular among our staff. I won’t pretend like cooking with a nonstick pan isn’t incredibly convenient. Fried eggs slide around like baby seals. Pancakes practically hover like air hockey pucks. And then there’s the clean up. A swipe with some soap and warm water and it’s as if the pan’s never been used. That is, until the coating inevitably wears out (which happens to all of them, regardless of what the brand tells you!!). I’m more of a buy-it-for-life kinda guy, which is why I’ll always opt for cast iron or carbon steel. Those pans get more nonstick over time, and are far more resilient than people think. So again, it's begrudgingly that I present to you the nonstick pans that have aced our tests. And if you're in my camp, here are also the best cast-iron pans I've used. WILDER DAVIES SENIOR WRITER   WILDER DAVIES SENIOR WRITER   The Best Nonstick Pans Are Nontoxic Now BY EMILY FARRIS A nonstick pan is a beginner cook’s best friend, but even many experienced cooks still reach for one on occasion because the best nonstick pans make cooking—and cleanup—so easy. And while I prefer cast-iron, carbon-steel, or stainless-steel cookware for most of what I cook at home, I can't deny that making fried eggs, crisping fish skin, and reheating leftovers in a high-quality nonstick pan are incredibly user-friendly experiences. READ MORE I’ve Tested Cast-Iron Pans for Years and This Is the Best One I’ve Ever Used BY WILDER DAVIES Cast-iron frying pans were the original nonstick pans, before ceramic nonstick and PTFE rolled around. And unlike these newer models, they'll last you a lifetime. Every kitchen needs one of these versatile tools—here are the best we've tried. READ THE FULL STORY We Know Good Stuff Sign up for the free BA Shopping email to discover editor-tested products, fresh launches, and tasty ingredients to level-up your cooking.   SUBSCRIBE NOW We Know Good Stuff Sign up for the free BA Shopping email to discover editor-tested products, fresh launches, and tasty ingredients to level-up your cooking.   SUBSCRIBE NOW Why this ad? More Editor Favorites Everything You Need for Al Fresco Entertaining This Summer Bake Club's Guide to Cookie Tools On the Side The Making of American Food: It’s a whole lot more than hamburgers and hot dogs. John Early Thinks Internet Food Is Weird: The director and star of Maddie’s Secret takes on Millennial food culture. Our Favorite Salad Bowls: We are in full-blown salad season. Serve up yours in style. Why this ad? MORE FROM BON APPÉTIT   RECIPES   INGREDIENTS   COOKING   SHOPPING   CULTURE   MORE This e-mail was sent to you by Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, bonap...@newsletters.bonappetit.com, to your address book. View our Privacy Policy Unsubscribe | Manage Newsletter Preferences   Copyright © Condé Nast 2026. One World Trade Center, New York, NY 10007. All rights reserved.