Teflon, ceramic, anodized aluminum… if you’re on the hunt for new nonstick cookware, you may be overwhelmed by the options. With nearly a dozen varieties of pots and pans to choose from, it’s hard to decipher which ones are meant to be used for what type of cooking, and which are the safest. I spoke to Lisa McManus, the executive tasting and testing editor at America’s Test Kitchen, who helped break down the ins and outs of nonstick pans.
Why use nonstick pans?
First things first, let’s evaluate why to use nonstick pans in the first place. In addition to the convenience of them, McManus explains they’re particularly good for cooking items that are likely to fall apart.
“We like to use nonstick cookware for baking, and nonstick skillets for delicate foods like eggs and fish, where you really want easy food release from the pan without sticking and potentially ripping and breaking up the food,” she explained.
But you can cook nearly anything in a nonstick pan, and picking a high-quality one might mean you don’t need many others.