Best Frying Pans If You Want to Avoid PFAS Chemicals
These pans don't have a traditional nonstick coating, but they still cleaned up easily in our tests
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Nonstick frying pans outsell all other types by a considerable margin. They’re easy to use, a cinch to clean, and well-priced. But the nonstick coatings don’t last forever. Most nonstick pans have to be replaced every few years and even sooner if they’re scratched. This not only costs you money but also adds to the waste stream.
A greater concern may be the components of some nonstick coatings. PFOA, for example—one of the thousands of chemicals that fall into the category of PFAS (per- and poly-fluoroalkyl substances)—has been clearly linked to health risks. When CR tested nonstick pans to see whether consumers could trust the manufacturer’s PFOA-free claims, we found that they couldn’t—at least not in pans made with the chemical coating known as Teflon (PTFE). As a result, CR now indicates in its ratings of nonstick cookware sets and nonstick frying pans whether or not the product is made with PTFE.
If you’ve decided to swear off PTFE-coated nonstick cookware, there are some good alternatives, including a number of ceramic, cast-iron, carbon steel, and stainless steel pans that perform well in our tests. Below are some of the top performers from all these categories. To find even more options, check out our full cookware ratings and recommendations.
This nonstick pan from Caraway is impressive. In our tests, the surface heated evenly, so there were no hot spots, and fried eggs easily slid out one after another. The handle is super-sturdy and stays cool to the touch as you cook. The nonstick coating is ceramic (made without PTFE) and stood up well in our durability test. Another plus: The pan is induction-compatible.
The nifty Oxo Mira Tri-Ply would be a worthy addition to anyone’s kitchen. While stainless steel pans like this one require some lubricant (butter or oil) to keep food from sticking, we found it very easy to clean. Plus, its cooking evenness is superb. The handles are comfortable and very sturdy, and they don’t get too hot as you cook. Like all stainless pans, the Mira Tri-Ply can be used on an induction cooktop.
The Tramontina Enameled Cast-Iron Series 1000 frying pan offers great performance at a reasonable price. Plus, you get the versatility of cast iron, which can be used either on your cooktop or in the oven. The 12-inch pan we tested did an excellent job of searing steak and was also rated highly in our baking test. Weight-wise, it lands in the middle of all the enameled cast-iron pans we tested, at 7.4 pounds. We also found it very easy to clean, an important quality if you’re looking for an alternative to traditional nonstick cookware.
Properly seasoned and maintained, an uncoated cast-iron pan can rival traditional nonstick options when it comes to releasing food without making a mess. But if the seasoning process seems daunting, consider the Calphalon Pre-Seasoned Cast Iron pan, which—as its name indicates—comes ready for use. It’s our second-highest-rated uncoated cast-iron pan, but at less than $40, it’s an enticing alternative to our top-rated Butter Pat Joan Cast Iron pan ($345). We found that the Calphalon did a great job of searing steak and a very good job of baking cornbread, and it was very easy to clean.
Like uncoated cast-iron pans, carbon steel pans ought to be seasoned before the first use and reseasoned regularly. They’re also extremely versatile, moving from stovetop to oven and back again. The Matfer Bourgeat Black Carbon Steel pan is a good example. In our tests, it heated evenly on top of the stove and produced a moist and even cornbread from the oven. Like the other carbon steel pans we tested, this one earns a very good rating for cleaning.
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