Grab A Cheap(-ish) Nonstick Skillet From Cook's Illustrated's List

Every kitchen needs a decent nonstick skillet, if only for eggs and saving on greasy clean-up. Cook's Illustrated, the magazine that's admirably nerdy in their cookware and recipe testing, has rated and recommended some good options. The winner is a $US40 pan, but they can also recommend a $US20 model that doesn't have the best durability, but might be perfect for first apartments and cheap replacements. [Cook's Illustrated]


    I have purchased many a cheap non-stick pan, they all either peel at high heat or they lose their teflon coating scrapes off quickly. Even my $100+ "Look" brand pan peeled and bubbled at high heats.

    Then I discovered Calphalon non-stick pans. The coating still looks as new as the day it was purchased. It is awesome.

    The infused anodised one is what I use:

    The hybrid coating allows you to properly brown your meats etc while still remaining non-stick. Most non-sticks don't brown meat properly so you get less of the wonderful Maillard reaction (

    Cheap non-stick isn't worth it - go hard or go home! :)

    I have the very fry pan pictured and I love it.

    If you don't break the following four rules there is little reason to spend over $50 on a frypan.

    1. Don't overheat it (especially without food in it).
    2. Don't rapidly cool it, despite how fun making steam is.
    3. Clean it after you are done with it, despite how lazy you are.
    4. Don't use steel wool or other abrasives on it, if you have followed the first three rules there shouldn't be any need.

      Yeah, nah

      The don't overheat the pan rule is silly.

      Anyone who cooks a lot knows that high heat is often a *required* element for sealing and such.

      By removing that ability from your arsenal of tricks you are settling for second rate results.

      I purchased 1 expensive pan and got caught out by the high heat rule. After that I've since been through 3 cheapie pans while adhering to all of the 4 rules.

      I think I do a lot more cooking :)

    This is great information! I currently have anodized non-stick cookware and I am wondering if this is okay. Either way, I’ll be looking into purchasing new cookware in the very near future because a toxic gas known as Perfluoroctanoic Acid was being emitted from Teflon coated non-stick pans. When the non-stick pans were set on a high heat the toxic gas was produced and it was this airborne poison which was killing household birds.

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