10 Best Nonstick Frypans Online 2025 | Buying Guide Reviewed by Chef

Polytetrafluoroethylene (PTFE) is a chemically inert fluoropolymer used in nonstick coatings. Popularly known by its trade name Teflon, it's a slippery substance that doesn't react with other materials. It's non-toxic, so no harmful interaction occurs when it comes into contact with food. It can handle up to 340ºC, although the coating deteriorates when heated beyond 350ºC. 

Some brands also use Xylan, another fluoropolymer that's similar to Teflon. Whichever type of fluoropolymer coating you choose, you needn't worry about perfluorooctanoic acid (PFOA) anymore. This is a harmful chemical previously used in producing Teflon. These days, PFOA is no longer used to make non-stick products. 

Nonstick stone pans consist of an aluminum, carbon steel, or stainless steel core with a mineral-based finish. Several materials can be used on the surface of stone-coated pans, like marble, stone, or titanium. This coating is affixed to the pan by exposing it to a high temperature, which results in durable cookware.

This type of coating is non-porous, so harmful chemicals won't seep into the food, making it a suitable choice for health-conscious people. Plus, it's easy to clean. However, take note that abrasive turners can damage your pan. It's best to use bamboo, plastic, or wooden utensils to make the glaze last. It's also recommended to cook with medium heat to prevent the surface from deteriorating. 

Most ceramic nonstick pans are actually made of metal that's covered in a silica-based sol-gel coating. Its glossy surface has a ceramic-like appearance, and that's why it's called ceramic. This coating type is tough and can withstand temperatures of up to 450ºC, making the ceramic pan a perfect match for households who often cook foods that require high heat. 

However, ceramic glaze tends to wear off much faster than other coating types. If you want a long-lasting pan, get ceramic-coated cookware from reputable brands. These brands add more layers of ceramic finish to extend their lifespan.

Aluminum pans are known for easily getting warm. They are also more affordable compared to stainless steel, which makes them perfect for people on a budget. And because they are lightweight, they are easier to handle. 

The downside is that they don't distribute heat evenly, as well as other types, and they can't be used on induction cookers. However, some cookware manufacturers work around this by attaching a strip of stainless steel at the pan's bottom. 

Stainless steel is great if you want evenly heated food, which is why it's the pan of choice among chefs and professional cooks. This material is better at maintaining even heat distribution, although it tends to be bulkier and more costly than aluminum pans. 

Take note, though, that pure stainless steel is a poor heat conductor. Thus, well-made stainless kitchenware usually contains an aluminum or copper base to boost its heating properties.

Carbon steel is another material that's frequently used to make pans. It's an alloy that contains a huge percentage of iron and less than 2% of carbon. Pans made of carbon steel are light but tough. They are durable and can even take high heat as well as cast iron. This makes it suitable for those who want a lighter-weight pan that will last for a long time. 

This type of material is best for people on the go, since it heats up quickly and can swiftly cool off as well. Aside from that, most carbon steel pans are fairly inexpensive and would be a great option for those who want a quality pan at an affordable price.

Needless to say, the handle should be safe to touch when the pan is in use. Therefore, it should have a protective cover like silicone, a material with a temperature limit of 204ºC. Phenolic plastic, the material used for Bakelite handles, is another option. This type of plastic is heat-resistant up to 175ºC and can stay cool for a long time.

There are also pans with stainless steel handles. This type of handle is sturdy and has a lower thermal conductivity than aluminum, which allows it to remain cool for much longer. Thus, some aluminum pans have stainless steel handles. 

On the contrary, rivets are tiny pieces of steel or aluminum that act as a seal between the body and the handle. The rivets keep the two firmly attached. However, although riveted handles are less prone to breakage, leftover food can collect around the rivets if they're not thoroughly cleaned. 

Some pans also come with foldable or removable handles. These are handy to have, especially for those who enjoy camping, as they are easy to pack and carry around. It also saves space for those who have limited storage room in their kitchens.