How to Choose a Non-Stick Frying Pan

General buying advice. Always check current specifications, prices and reviews with the retailer before you buy.

A non-stick pan is one of the most used items in any kitchen, and also one of the most replaced. A little knowledge helps you pick one that lasts longer and cooks better.

Check your hob first

If you have an induction hob, the pan must have a magnetic base. Look for an induction symbol on the box or base. Gas, electric and ceramic hobs work with most pans, but a flat base always heats more evenly.

Body material

Aluminium pans heat up quickly and are light. Pans with a thicker or multi-layer base hold heat better and help prevent hot spots. Very thin pans can warp over time, which makes the coating wear unevenly.

The coating

Coatings differ in how hard they are and how long they last. Whatever the type, the coating is a consumable: it wears down with use. Choose a pan whose manufacturer clearly states what the coating is and what utensils to use with it.

Size

A 24 to 28 cm pan covers most home cooking. A smaller pan suits eggs and single portions, and a larger one suits families. Check the inside cooking surface, not just the rim measurement.

Handle and weight

The handle should feel secure and stay cool during normal use. Riveted handles are usually sturdier than screwed ones. If you plan to use the pan in the oven, check the maximum temperature for both the handle and the pan.

Care

Use wooden or silicone utensils, avoid very high heat, let the pan cool before washing, and do not stack other pans on the coating. These habits matter more than the price.