Non-stick cookware is ideal for eggs, pancakes and delicate fish, and it makes cleanup quick. A good set can last for years if you choose wisely and treat it well.
Types of non-stick coating
- PTFE-based coatings are the classic slick surface. Modern ones are made without PFOA. Avoid overheating them, and keep them below the temperature limit in the manual.
- Ceramic coatings are free of PTFE and handle higher heat, but they often lose their slickness sooner.
- Hard-anodized aluminum bases add durability and even heating under either coating.
What to check before you buy
- Stove compatibility: induction hobs need a magnetic (stainless steel) base.
- Oven-safe rating: handles and lids often have a lower limit than the pan.
- Weight and balance: heavier bases resist warping and heat more evenly.
- The pieces in the set: a set full of pots you will never use is not a bargain. Make sure it includes the sizes you cook with.
Make it last
- Cook on low to medium heat. High heat is the top cause of worn coatings.
- Use wooden, silicone or nylon utensils, never metal.
- Let pans cool before washing, because sudden temperature changes can warp them.
- Hand-wash with a soft sponge, even if the label says the pan is dishwasher safe.
- Skip aerosol cooking sprays, which can leave a sticky residue. Use a little oil or butter instead.
- Stack with pan protectors or a paper towel between pans.
When to replace a pan
Replace non-stick pans when the coating is visibly scratched, flaking or no longer releases food. Then you know it is time for a new one.
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