Ceramic Vs Nonstick Skillets: Which Is Better? | Gear Heads

What’s the difference between regular PTFE-coated nonstick skillets and ceramic cookware? Lisa and Kate put both types to the test and give you their top recommendations.

If you like us, follow us:

[JMcKey]

I love how objective Test Kitchen is. I always check your reviews for advice before buying kitchen stuff. Thanks for the hard work!

[dominickzero]

We got a set of greenpan ceramic skillets as gifts in 2019, and they're the best skillets I've ever used. I love my cast irons, but these ceramics make everything seem so effortless. 5 years and still going strong.

[roxannreames]

I love the Gearhead videos. They are so informative and keeps us from wasting our money!

[ThetaMediaGroup]

I've been using Greenpan ceramic pans for several years. With care to not overheat, and use of non-metal utensils, these pans work well for years. Also important to me is a perfect-fitting glass lid for the pan with no vent holes. Greenpan makes these lids and it accelerates cooking by steaming and browning at the same time.

[LeonilaM]

Great video. I have bought the green pan recommended and it is more durable than previous ones. When something does stick a little I just leave soaking and it cleans right up with a paper towel. I have found out that when using a pan for eggs that is the only food it gets used for and it extends the life of it. Thank you ladies.

[ddgyt]

My carbon steel omelette pan is over 40 years old. My cast iron pans were handed down to me and I keep them properly seasoned which makes them almost nonstick. I have a stainless steel pan that I use for cooking fish. Yes, all of these require oil or butter but you know that just adds more flavor doesn't it.

[ricatiman]

Here in Vancouver, British Columbia, for the past month I have been exclusively using the new OXO SoftWorks Ceramic non stick induction base pans after my 5 year old Greenpans had lost their non-stick. And these new Ceramic OXO's are the best non-stick pans I have ever used. I purchased a 10" and 12" pair at Costco for $47.99 Cdn. The only thing I dislike about them is they have a rather abrupt transition from the flat bottom to the vertical sides. But my omelettes and crepes cook perfectly and come out with a simple tipping onto the plate. I believe the OXO SoftWorks is a superior ceramic pan. You should give some a try.

[louisel.sinniger]

Hi there, I have a mix of different pans. I have cast iron ones by Lodge, stainless steel by Cuisinart, and a few Green pan. I NEVER buy sets, just pieces I tend to find most useful. I especially like the Green pan. Great review. Thanks

[Tradisrad]

I bought the Valencia Green Pans after watching one of your previous videos and they’ve been going strong for years. I love them! Highly highly recommend.

[kathrinlancelle]

Over the years I have not had much luck with nonstick pans. A couple of years ago I decided to go out on a limb, and I purchased the Aldi Awesome Pan, an Always Pan dupe. It was $25. So far it has been working great. My 90 year old cast iron skillets are still my favorites though. Eggs never stick in those.

[lovesmusic]

Last year I bought a Green Life Ceramic skillets and they are incredible. I always use a little olive oil in them and so far they have stayed in perfect condition. One thing I’ve learned is to not over heat them and hand wash them. They didn’t cost an arm and a leg either. Best skillets I’ve had in years. I still have cast iron and copper skillets I use for other types of cooking but I really like the ceramic ones for every day use.

[carloc]

I can totally confirm the higher conductivity of ceramic coatings. Very honest and appreciated reviews.

[JMaxwell]

We recently bought the From Our Place forever Titanium pan and couldn't be happier. It's absolutely the best frying pan we've ever owned. Incredible!

[DanL]

I have a 7 year old Greenlife frying pan with the Thermolon coating. The pan has tiny specks where the ceramic coating has worn off. Always used a nylon spatula with this pan. I still use the pan for frying eggs and pancakes.

[jeffbergstrom]

I've had Greenpan for years. Never going back to Teflon pans. They may be a little less "sticky" than Teflon but I can't tell the difference (especially when using a little fat to cook which is basically always). The ability to use them at any temp and less worry about scratching makes them a winner IMO. Much more durable than Teflon pans.

[kayeruss]

No matter what pan I use, I still put butter, ghee or oil in it, because flavor is also a reason to do so. The small amount I use is hardly likely to add all that many calories, and, since I don't cook on high heat, clean up isn't a problem.

[porkrind]

As a bachelor cooking at the survival level most of what was said I've learned over the years. I'm an induction fan which complicates things. I like these clips as I always learn something new. Recently I purchased two pans that are proper steel and ceramic coated with titanium coatings. What I saw immediately is that without that insert on the bottom, they heat faster and more evenly.

[bradjohnson]

We've had Teflon non-stick pans for years, probably three over a twenty year period. We have always been careful with the temperatures, and that seems to work to keep them going.

[apegues]

I’ve had my GreenPan for over 10 years now, early on I noticed that there was a buildup on the cooking surface and the nonstick was gone then one day while cleaning my glass top stove I thought about using that cleaner on my GreenPan and it worked and it worked great. So now about once a month I use that Glass Top stove polish/cleaner and it makes it like new. I’ve been doing this for about 7 years now.

[davidnewcomb]

As others have commented, I use nonstick for lower temps and stainless or carbon steel for the 'smokin' jobs. ALSO, i came to realize that my nonstick would last much longer if I quit tossing sand in it -- granular salt. I'm now up to eight years on an inexpensive induction compatible and the eggs are still sliding.