The 3 Best Nonstick Pans of 2024 Reviews by Wirecutter
The first couple of things you cook in the pan should ideally be something fatty (i.e. pan-frying, searing steaks). Every time you cook with fat, you’ll add seasoning (this is true for cast iron, too). While the ideal thickness of a good pan is subjective to a cook’s preference, a quality stainless steel pot will have a certain heft in your hand. Stainless steel is great for all-purpose cooking—it can be used for braising and browning as well as creating sauces and soups. The non-reactive properties of stainless steel make it ideal for cooking sauces with acidic ingredients (think tomato sauce or meats stewed in wine).
As you might have seen above, there were some strange shenanigans with a “Made in the USA” label. Tramontina has a reputation for making its cookware in Brazil, and my understanding is that all its cookware is made in Brazil. This points towards washing these in the dishwasher being a bad idea, too, although the manufacturer claims they are dishwasher-safe. Yet many customers are very satisfied with their cookware, indicating that if you treat it gently, it will last even longer.
For the most part, with sautee pans, you want this to be relatively slow. Turn the knob a tiny bit to the right and before you know it, your onions are burnt. The Scanpan Classic Fry Pan has a big cooking surface that’s too large for three-egg omelets.
Some pans were so heavy, that they required two hands to lift, which would make tasks like sautéing vegetables and swirling batter pretty tough. In general, we found that pans under three pounds and three ounces were the easiest to lift, even when full of food. After we finished testing, we tried cooking more over-easy eggs in our winning pans and were pleased to see much better results in the form of perfectly cooked eggs (that didn’t stick). The beauty of stainless steel is that it’s relatively low maintenance compared to carbon steel or cast iron, both of which require seasoning and special upkeep. Oftentimes, the grade of stainless steel is stamped on the cookware, with 18/10 being the most commonly used grade for good quality cookware. This fraction tells you the percentage of chromium and nickel in the alloy used—18/10 contains 18 percent chromium and 10 percent nickel and will resist rust while also retaining its shine and polish.
Lighter pans heated up faster and were much easier to lift and maneuver. Our Lab team has spent collective decades working in professional kitchens, developing recipes, and testing kitchen gear. Tramontina is a Brazilian cookware known for make decent quality mid-range cookware. If you are interested in buying Tramontina cookware, make sure to first check one of my guides.
In addition, we experienced even browning when making cornbread, and the included silicone handle helps for an easy release. We also appreciate its larger handle Tramontina online discount store when placing and removing it from the oven. Cleaning is easy, too, as most of the time, a quick wipe with a paper towel and some water should render it clean.
I placed both pans in a 350°F (177°C) oven for a full hour until they maintained a completely steady temperature of 335°F (168.3°C) as read by my laser thermometer. Traditionally, the next step would be to dump the pans into a well-insulated tramontina pans body of water and note the change in temperature of that water to gauge how much energy was stored in the metal. However, that would give me the capacity of the entire pan, and honestly, I don’t care how well the handle or lips retain heat.
In our tests, we found the Vollrath heated up fast and distributed heat evenly. To find the best carbon steel pans, we tested 12 popular skillets at various price points. The impact-bonded base of this set by Calphalon provides fast, steady heating while the long handles are ergonomic and provide a secure grip, even when the pan is full of hot food. The handles are double-riveted so you can securely transport your pans to and from the stove.
The company even branches out from cookware, creating trash bins, containers, and even flatware. If it’s good enough for the pros, it should be good enough for home cooks right? That’s the question I’m asking of the Tramontina Professional Nonstick Fry Pan, which is designed to withstand the rigours of a professional kitchen. Let your pan cool before washing it, and if you’re stacking pans, layer them with a paper towel or dishcloth to protect the pan’s surface.