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    How do I know the best non-stick pan?

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    Which pans are truly non-stick and which ones fall short?What is this type of pan suitable for and what is more suitable for a traditional stainless steel, cast iron or steel pan? Find out all this and much more in this article.

    Why does food burn in the pan?

    Let's start off with a rough start and get into chemistry. The searing of food in a pan is actually a chemical reaction of proteins and iron compounds, which is why cast iron and steel pans are adhesive.

    A non-adhesive surface could therefore be described as non-reactive without exaggeration. This reactivity can more or less be reduced in conventional pans by the use of oil, which fills the empty reaction sites and the protein has nothing to react with.

    Quality non-stick pans

    The best non-stick pans according to our customer reviews

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    What is a non-stick pan good for?

    This is not an easy question to answer and perhaps there is no one right answer, every surface has its supporters and detractors. Each pan has its own specifics and cooks differently. What are the main differences between cooking on a non-stick and a conventional pan?

    • Maximum temperature
      Steel, stainless steel and cast iron can withstand very high temperatures. A beautiful crispy crust is created on the meat thanks to the Leidenfrost effect, where the meat peels off the pan and is inflated by the steam. Non-stick pans cannot do this, and therefore you will never achieve a spectacular crispy layer on the meat.
    • Warming up
      The high temperature is partly related to heating. While oil and all the ingredients are put on a conventional pan when it is hot, non-stick pans do not tolerate heating well. The food is prepared at a medium temperature and takes a little longer to cook.
    • Tuk
      All the effort to create a non-stick surface is really about the fat. With the rise of healthy eating, many people are eager to cut unnecessary fat out of their diets and prepare oil-free meals. Of course, this is impossible on a conventional pan, as we explained above.
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    How to choose the right size pan?
    Did you know that choosing the right size pan can make a big difference to the quality and taste of your food. In this guide, you'll learn how to choose a size that fits your household's culinary needs.

    Continue reading
    panev titan
    Ultramodern titanium pans
    • Excellent thermal properties
      The inner layer of the titanium cookware is made of aluminium, which has very good thermal conductivity and thus reacts quickly to temperature changes, a desirable property in haute cuisine. Most pans are complemented by a handle made of heat-resistant plastic, so that food can be finished in the oven. Always check this information with the specific product!
    • The indomitable pushover
      Not only do they have titanium pans good thermal properties, but they are also very durable. Unless you cut them with a knife, you won't hurt them. They will not be harmed by dropping them on the pavement or by abrupt changes in temperature, which would, for example, deform a pressed aluminium pan.
    • Low maintenance
      Titan is also a pleasure to maintain. You don't have to deal with special products or procedures. You just cook it and pop it in the dishwasher. You won't even hurt it by scrubbing or soaking it. Titan doesn't change colour and maintains its appearance without any maintenance.

      Top titanium pans are supplied to our market by German companiesWOLL aZWILLING. Both brands offer uncompromising quality and timeless design. Whichever pan you choose from their portfolio, you will be completely satisfied.
    More about titanium pans

    Popular titanium pans

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    Aluminium pans with non-stick coating

    Aluminium cookware is very popular due to its high conductivity. However, there is often a question mark over whether aluminium cookware is safe for health. Don't worry, it is not poisonous per se, at most it can release unwanted substances when cooking acidic foods, but only in the case of uncoated aluminium. And this cookware is hardly used anymore.

    Aluminum-core cookware has a non-stick coating sprayed on it and this is often where the dog is buried. Aluminium itself has great properties and is very durable, but some finishes are not the happiest and paradoxically reduce the quality of the overall product. What to look out for when buying an aluminium pan with a non-stick coating?

    • Method of production
      If you find the price of an aluminium pan suspiciously low, look at the production method. Cheap pans are usually pressed from several layers. They may be cheaper, but they don't respond well to temperature changes and deform easily over time. Cast pans are better quality, which are more solid and also last much longer.
    • Quality
      The truth that quality matters, repeated hundreds of times, is of course true in this case as well. Don't be tempted by a special offer on an unbranded pan somewhere in the supermarket. You might get a cheap deal, but it's definitely not money well spent. Cheap products are often of poor quality and the coating is thin and wears off easily.
    • Maintenance
      Maintenance of aluminium cookware is relatively easy. The guiding principle is to use gentle products and soft sponges, forget about wire cloths and coarse cleaning sands. The same principle remains when cooking. Never use metal turntables and tools, buy classic wooden, plastic or silicone helpers and the surface of the pan will serve you for a long time.

      Aluminium pans with a non-stick surface are quite common, so you can find a wide range of these non-stick pans from leading brands such as De Buyer, Eva Solo or Tefal. You can choose between classic frying pans, wok pans, pancake pans or sauté pans.
    More about non-stick aluminium pans

    Excellent aluminium pans

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    Are ceramic pans really non-stick?

    To tell you the truth, they're not. Their properties are probably most similar to enamel and they are almost poreless. Still, you will need at least a small amount of oil when frying. However, if we were to compare ceramics with other non-stick pans, ceramics would end up lowest on the imaginary list.

    Ceramic pans however, they have their undeniable advantages. Thanks to the conductive aluminium core, the response to temperature changes is fast, so you are in perfect control of the cooking process. Ceramic is durable, easy to maintain and doesn't scratch as easily as Teflon.

    More about ceramic pans


    Create a non-stick coating on stainless steel, steel or cast iron pans

    You can also create a naturally non-stick layer on regular stainless steel, steel or cast iron pans by burning them (seasoning). Simply heat the pan to a high temperature and pour in a thin layer of edible oil. Keep the heat high for at least ten minutes, the oil must smoke, then drain and wipe with a dry cloth. The resulting effect is, of course, not of industrial quality, but the non-stick properties are undeniably improved.


    Popular ceramic pans


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    Create a non-stick coating on stainless steel, steel or cast iron pans

    You can also create a naturally non-stick layer on regular stainless steel, steel or cast iron pans by burning them (seasoning). Simply heat the pan to a high temperature and pour in a thin layer of edible oil. Keep the heat high for at least ten minutes, the oil must be smoking, then drain, wipe with a dry cloth and you're done. Cast iron, steel or stainless steel? Which pan is best?


    Quality cast iron, stainless steel and steel pans


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    Which pan to choose?

    As we mentioned above, each cook prefers different pan characteristics. Decide according to your own experience and feel. However, here are the most important factors to consider when choosing a pan.

    • What I will prepare in the pan
      If you're going to cook meat or vegetables without fat, then definitely look for titanium or aluminium with a non-stick coating. From our own experience, we recommend buying one non-stick pan for healthy, fat-free cooking and a classic pan for steak.
    • Price
      The initial investment in a good quality pan may seem high, but it is definitely better to buy a quality piece the first time, which will last much longer than poor quality products. If you look hard enough, you're sure to find a reasonable compromise between price and quality.
    • What else do I expect from the pan
      One has to wonder how much I want to take care of the pan. Do I want to wash it in the dishwasher or do I not mind hand scrubbing? Next, we decide according to the size of the family, smaller households will be fine with a pan up to 26 centimetres in diameter for food preparation, larger families will choose a pan around 30 centimetres in diameter.
    Great pans
    FAQ
    The most frequently asked question
    Is it safe to use non-stick pans?
    Yes, they are safe when used properly. Avoid overheating above 260 °C.
    Which dishes are the healthiest?
    If you're looking for a pan where you don't want to think about health hazards from surface damage, feel free to reach for enamel, titanium, carbon or stainless steel or ceramic.
    What is PFOA free?
    PFOA is the name for perfluorooctanoic acid (thank goodness for those abbreviations). It has been used in the past in non-stick cookware finishes and has been proven to have negative effects on human health. PFOA free is therefore a label for products that have nothing to do with this acid.
    What kind of non-stick pan for induction?
    When cooking on an induction hob, you need to pay attention to the material of the cookware when choosing it. Make sure that the model you choose has a ferromagnetic base to enable induction cooking.
    How to extend the life of a non-stick pan?
    Use wooden or silicone utensils and wash it by hand.
    Can I use a non-stick pan on an induction hob?
    Yes, if it is marked as induction compatible.
    Why do scratches form on a non-stick pan?
    Due to metal utensils, improper cleaning or storage.
    Is it possible to cook on a non-stick pan without fat?
    Yes, the surface is non-stick and allows cooking without fat.