Recommend a Decent, Long Lasting Non-Stick Frying Pan?

EightImmortals on 25/03/2023 - 15:00

So our stoneware pan is getting a bit old/sticky.
I don't think I can train the family in the use of a cast-iron pan, so looking for a 28-30cm frying pan that will last a while. Our current one is about 7cm deep and I don't want to go any shallower than this.
Also needs to be as toxic-free as possible, FWIU they have stopped using teflon on them a few back bit I'm not what they using now for non-stick coatings and what their safety profile is like. Using electric stove. Reviews seem to be all over the place so thought I'd ask for some 1st-hand experiences here. :)

Cheers

Home & Garden Cookware Frypan

Comments

  • AngoraFish on 25/03/2023 - 15:18
    +26

    I've had no good experiences with non stick, ever. Inevitably you leave the heat on too high or too long or burn something and they're trash after that.

    I own two of these https://www.harrisscarfe.com.au/kitchen-dining/cookware/stoc… , plus a few other bits and pieces from the brand. I use them just about every day with, at best, a dash of olive oil or half a cup of water and they've never failed me.

    Worst case, if something gets burnt, a bit of steel wool and they're as good as new.

    In my view non stick coatings are a solution in search of a problem.

    • bargaino on 25/03/2023 - 17:49

      Stainless steel is great, but for me just one tool, and I use the non-stick more.

    • [Deactivated] on 25/03/2023 - 20:52
      +10

      I didn't even do that. I carefully monitored heat and the coating still went brown in a few uses. "Non-stick" really is a huge con, much like the whole margarine > butter brainwashing. In fact eggs stick to it but don't stick to my raw cast iron.

    • HeWhoKnows on 26/03/2023 - 19:41
      -6

      I idint know any frying pans are made from "sticks"
      All mine are metal frying pans

      • AngoraFish on 26/03/2023 - 20:35
        +2

        You're a dad, aren't you.

        • Hangryuman on 27/03/2023 - 17:19
          +4

          what's brown and sticky ? ………………………………………………………………………. (a stick)

    • Ulysses31 on 27/03/2023 - 12:58

      That's user error though - so why fault the pan?

  • dcep on 25/03/2023 - 15:36
    -1

    Electric stove is the one with heating plates yeah ?

    Not sure if carbon steel pan works on that.

    • bobkin on 25/03/2023 - 22:35
      +6

      Carbon steel does work and I agree this would be a good solution. We switched from non-stick to carbon steel and more than 10 years later still using the same pan

  • parsimonious one on 25/03/2023 - 15:41
    +10

    I had this same issue a little while ago and did some reading on the reddit buyitforlife (bifl) forum

    The consensus there was, long life non stick isn’t a thing. The non stick coatings all peel and degrade within a few years with regular use

    https://www.reddit.com/r/BuyItForLife/comments/3zr0rc/is_the…

    • fusion17 on 27/03/2023 - 13:18

      Yes, from Memory it's a technical issue with the layers used which they haven't found a solution to yet.

  • Aussiebargainer on 25/03/2023 - 15:47

    Personally I use Swiss Diamond XD on an induction cooktop. Been using the current set for 4 years and still in new condition. Can still fry an egg and get no sticking. Initially expensive but last. Not sure on the toxic levels of this set though.

    • parsimonious one on 25/03/2023 - 16:21

      IIRC most Swiss diamond stuff is made in Switzerland but some of their lines are made in china… if that makes a difference to anyone

    • taoz on 28/03/2023 - 22:03

      Have swiss diamond also, mine needs replacing after about year and a half.
      Have used SKK also and both are similar

  • AustriaBargain on 25/03/2023 - 16:14
    +2

    I just use any pan. If you don't scratch it then any will work fine.

    • Ulysses31 on 27/03/2023 - 13:00

      Agreed.
      Our collection is mish-mash of many brands from House/Harris Scarfe.
      They'd last forever, if my wife & MIL stopped using steel utensils/cutlery in the bloody things!

    • greatlamp on 27/03/2023 - 18:24
      +3

      Heat breaks down the non stick coating. It doesn't matter if you don't scratch it, 'scratches' will appear as the coating starts to crack over time.

      Leaving the pan too long when it is empty, or using gas will regularly exceed the temperature where the coating begins to degrade.

  • omguleh on 25/03/2023 - 16:16
    +1

    I would get a Woll or Hexclad pan.

    If high wall is a must then the Woll 28cm sauté pan is the one to get.

    • dcep on 26/03/2023 - 00:06
      +4

      I had a Woll Diamond after reading the rave review … but the non-stick only lasted 2 years , falls short against Tefal Heritage.

      Didn't bother to claim warranty.

      • Gesiet on 26/03/2023 - 08:14

        Agree. Our Woll is 18mo and stuffed. Just bought a Swiss Diamond XD induction to replace it so we’ll see if that’s any better…

      • gromit on 26/03/2023 - 17:49

        I find Woll are excellent as long as you are gentle on them, i.e. no gas stoves, no dishwasher etc (depsite them saying both are fine). I have 1 I literally just threw away as Gas stove destroyed in under 2 years. The ones I gave to mother are still going strong 6 years after purchase like new on her induction cooktop. non stick does not survive high heat well and that is something almost impossible to avoid on gas.

      • StingyJoe on 26/03/2023 - 20:20

        We love our Tefal, it just keeps on going and when they invariably do start to stick, its pretty cheap to replace.

        • conan2000 on 26/03/2023 - 21:01

          Yeah, we have had Tefal ones for about 4 year now, and the non-stick is as good as new, the exterior is looking a bit rough though, we always use the dishwasher for ours which is obviously harsher than handwashing. Scanpan non-stick was garbage.

          • buckster on 28/03/2023 - 22:26

            @conan2000: Same, with Tefal though there seems to be a big difference between their el cheapo stuff from big W etc and their more expensive stuff.

            The non stick on the good stuff been good for 7+ years for us

    • SydStrand on 29/03/2023 - 23:20

      Hexclad is highly overrated. Virtually no cook rates them unless they're financially invested (Gordon Ramsey). Plenty of online reviews from ATK, etc., have debunked it. Proteins will stick to exposed metal elements, and the inherent problem with non-stick coatings eventually degrading with heat, still exist.

  • AndyC1 on 25/03/2023 - 16:19
    +7

    Sounds like you need to understand that no stick should NOT be used on high heat as this is what kills them. Even the $300 non stick frypans do NOT like high heat.

    As your family kills the non stick fry pans next timr you see them at Aldi buy 2 or 3 of them so that you have enough until they go on sale again.

    • drumrollplease on 28/03/2023 - 09:39

      Ah (profanity) :( thanks for that. I use electric stove tops and always high heat it to quickly cook fml

      • AndyC1 on 28/03/2023 - 19:54
        +1

        Good for cast iron fry pans or stainless steel fry pans, but killer for non stick. Known issue on OZB.

        • drumrollplease on 29/03/2023 - 14:58

          I'll find stainless steel / cast iron to use once mine dies again haha… Thanks

    • Hansi on 29/03/2023 - 09:36
      +2

      We have found the Aldi non-stick pans very good! Churn over when it goes bad, but they usually last us 4-5 years, which is amazing at $20-$40.

      • Member 0230 on 30/03/2023 - 13:55

        Impressive, esp given the price.

        Presume you've been using mostly non-metal utensils, and never use high heat?

        • Hansi on 19/04/2023 - 06:24

          Avoiding non-metal utensils, but sitll using high heat. Depends on what you cook: frying meat int hem ruins it over time, but if you heat up water or cook a sauce there is no issue.

  • clippers on 25/03/2023 - 16:36
    +3

    Get the Crofton Pro Chef frypan set from Aldi. Non-stick, 24cm & 28cm, went on sale 2 weds ago for $49. But they are *only 5.5cm deep

    I have the previous set from 2 years ago, same design, coating, just smaller at 20cm & 26cm. Thick base for heat retention, excellent quality. Only use rice bran oil, wooden utensils, highly recommended!

  • Gunnar on 25/03/2023 - 16:37
    +1

    Woll pans, with a detachable handle. They’re not cheap but they are worth every cent if you love cooking

    The best value to get is the dual pack fry and sauté pan from Myer when they have a 20% cash rewards Cashback

  • meowsers on 25/03/2023 - 17:16
    +3

    Fiskars are good. Made in Sweden.

    • Johnsmithaus on 29/03/2023 - 10:02

      +1 usually last a few years if taken care of properly. Very good quality. No metal utensils (wood / plastic only) and make sure to wash with a non scratch sponge.

  • EightImmortals on 25/03/2023 - 17:54
    +1

    Thanks all, plenty of suggestions there for me to follow up. :

  • oleglap on 25/03/2023 - 19:41
    +6

    Non stick is not supposed to last forever and normally I’d throw old one away and buy a new one however I remembered reading about Anolon’s lifetime warranty. Ended up sending them an email with photos to show that it wasn’t chipped/scratched and they were amazing - gave me a generous voucher amount to buy anything from their website (to the point you could replace the item and get something else on top).

    And when you can buy 3 pans for $99, it’s an absolute steal if you ask me.

    Their sister company Circulon has same deal but I haven’t claimed through them myself (although expect it goes to the same support team)

    • AngoraFish on 25/03/2023 - 21:51
      +3

      I reckon I'd prefer a frying pan that actually lasts forever, instead of just one that offers free replacements when I still have the receipt and can summon up enough energy to make a warranty claim.

    • miwahni on 25/03/2023 - 23:51
      +1

      I've been using my Circulon frying pans for around five years now with no degradation. I didn't know about the lifetime warranty, thanks for pointing that out.

    • roddo on 28/03/2023 - 01:22

      did they make you produce a receipt? I have anolon that's died but won't be able to find the receipt

      • oleglap on 28/03/2023 - 13:02
        +2

        No, they didn’t ask for the receipt. Just photos. This was a few years ago so process may have changed since then.

    • Daddy Chill on 29/03/2023 - 16:55

      Just bought the circulon hope it's good

  • JimmyF on 25/03/2023 - 20:18
    +5

    Recommend a Decent, Long Lasting Non-Stick Frying Pan?

    Honestly the brand ones all are crap for the money….. I've found the cheapies from ALDI last a good 2 years, cost 1/10th of the brand name ones which last about the same. So every 2 years I toss the pans into the recycling and buy new ones.

    • rt1111 on 26/03/2023 - 15:24
      +2

      This is the best advice you will receive.
      Non stick coatings can't last under normal high heat usage.
      No point in shelling out for expensive ones, they all die in the end, even swiss diamond. I speak from long experience.

  • Keplaffintech on 25/03/2023 - 20:53
    +8

    Use the right tool for the job, don't cook your steaks on your non-stick pans and they will treat you well. Use cast iron or stainless steel for high heat searing / frying.

    • Pecan on 25/03/2023 - 22:03
      +4

      Use cast iron

      ☝🏻This is the way

      • Keplaffintech on 25/03/2023 - 22:09
        +3

        For high heat searing yes, but personally I prefer stainless steel for steaks etc. Non-stick has its place though for non high-heat cooking. E.g. fish, eggs, chicken.

        • cookie2 on 25/03/2023 - 23:21
          +1

          All of these things can be done better on cast iron tho. To me, i go nonstick when I have sauces, very delicate foods/ingredients, surface area and I can't be bothered cleaning and curing the cast iron.

          • azonki on 26/03/2023 - 09:55
            +3

            @cookie2: I use cast iron pans, skillets, casseroles for just about anything.
            Once you have a good surface, all is needed after use is a thorough rinse under hot water and dried straight away.
            For a rare cure/season, I use a very light coat of any cooking oil or butter, or fat and put the pan in a pre-heated oven 180C for about 10 minutes.
            Turn the oven off and leave till morning.
            The only downside is their weight.
            For quick, light use, it's Scanpan.
            For Wok, it's the cheapest carbon steel pan I could buy from Aldi about 10 years ago. Have had to weld the handle back on as the original rivets failed.

            • klonky on 26/03/2023 - 21:54

              @azonki: What about tomato based sauces? I read the acidity removes the seasoning

              • DarwinBoy on 27/03/2023 - 02:11
                +1

                @klonky: Ive had my cast iron seasoning going good for wbout 2 years worth of cooking. Spag bol gives me no issues.

              • Dsiee on 28/03/2023 - 22:12

                @klonky: Use stainless. Building a fond is good for the sauce.

              • azonki on 31/03/2023 - 09:22

                @klonky: Not if you remove the sauce and clean the pan.
                At worst, it will just need a quick wipe with oil before you put it away.
                I make ragout in a cast iron over 4 or 5 hours without any problems.

          • Keplaffintech on 26/03/2023 - 10:43
            +1

            @cookie2: You have more patience than me! I typically choose non-stick or stainless when I can over cast iron due to its convenience.

          • SydStrand on 29/03/2023 - 23:25

            @cookie2: For those tasks, I'd reach for stainless steel. A set of All-Clad D3 costs a fair bit, but like cast iron, and unlike non-stick, is truly BIFL.

      • Jackson on 27/03/2023 - 09:56

        One only speaks when one knows

  • Easyteas85 on 26/03/2023 - 07:50
    +4

    Go to camping shop. BCF Anaconda for example…
    Buy a cast iron pan. Use it and season it. Check YouTube on how to season pan. Simple rule… Do not use detergent and clean pan with scourer when still hot.
    That is the cheapest way to have a great non stick cooking experience. Only real negative is they look crap and are heavy.

  • SteveB00 on 26/03/2023 - 08:39

    I found this useful: https://youtu.be/yX4hXnyfozo I didn’t know about carbon steel. I haven’t yet found a source of carbon steel pans.

    • bobkin on 27/03/2023 - 08:09
      +1

      De buyer are great

  • Joey2scoops on 26/03/2023 - 08:53
    +4

    After researching the same question a few years back I ended up with Arcosteel Stonehenge bought from Woolies. They are often 1/2 price and I think I paid $30 for the 28 inch. No lids. 5 years later, still good!

    • RubenM on 27/03/2023 - 23:23

      That's one big pan! ;)

      • Joey2scoops on 28/03/2023 - 12:23
        +1

        Haha. Yeah, and I fry exactly 1 egg in an egg ring, dead centre of the pan every Sunday morning at eggsactly 9am.

  • sonome on 26/03/2023 - 09:36
    +3

    I had a Target non-stick frypan that lasted about 10 years. It could've gone longer, but I destroyed it by using some aerosol spray oil on it.

    Taking care of the pan (non-scratch utensils, hand wash only, no high heat, no spray oils!) is probably more important than which brand you use.

  • Socialsuicide01 on 26/03/2023 - 10:27
    +1

    I bought an essteele non stick wok in 2019 and it's still perfect. I'm sure they would do it in a frying pan.

  • EightImmortals on 26/03/2023 - 11:56

    I didn't know about the no spray oils rule so thanks to all who mentioned it.

    • Ulysses31 on 27/03/2023 - 13:02

      As-in the aerosol cans? (50% or less actual product)

      They're a garbage products, regardless. Get one of those pump spray bottles that are always on special. All pros, no cons.

      • DuBistKomisch on 29/03/2023 - 19:52

        Can you link an example of what you mean? I'm interested in upgrading.

        • SpainKing on 30/03/2023 - 12:06
          +2

          They're talking about the Décor oil sprayer. Search that here and you'll find it

  • fishka2 on 26/03/2023 - 14:07
    +1

    Can vouch for Tefal City Cook. Fries perfect at any temperature, cleans like a dream. Burned potatoes and chicken (!) to the crisp on it few times already but it took it like a dream, didn’t change a bit. Even forgot it overnight on medium heat. Considering the budget price to 2 years warranty ratio, I wouldn’t mind to change it every 2 years. Had it 6 months so far. They claim no nasties in coating and often sell at 20% discount at coles.

  • Meho2026 on 26/03/2023 - 14:07
    +3

    Have a look at GreenPan. You can pick usually get them cheap at Myer in the sale or Amazon.
    Ceramic non stick. I upgraded after years of eating Teflon peelings off Aldi, IKEA etc

    • Member 0230 on 26/03/2023 - 18:14
      +1

      Just bought two pans around Christmas, and it's the only non-stick pan we have in the house after giving up on the Teflon-coated Scanpan, Circular and Anolon years ago. Great so far, and used on induction. We'll see how long it lasts.

      • bmxr on 26/03/2023 - 21:24
        +1

        We're now more than 18 months in to our GreenPan experience. Pleasantly surprised, if we use them as suggested by all others in this post (never high heat, only using high smoke point oils) they seem to be going very well! Even if run through the dishwasher, any faint residue just comes off with a paper towel.

        Although, was interested to follow the outcomes of a class action lawsuit against GreenPan that their non-stick coating "Thermolon", wasn't non-toxic, as advertised and was still sold at a premium over other products.

        https://www.google.com/search?q=greenpan+court+case&rlz=1C1R…

        https://ireadlabelsforyou.com/greenpan-non-stick-cookware/

        https://topclassactions.com/lawsuit-settlements/consumer-pro…

        Will have to have a think about our next set of pots and pans!

        • Member 0230 on 26/03/2023 - 21:55
          +1

          Thanks for the links, good find. Long term I think Stainless Steel and Cast Iron are the least toxic (and when treated properly, also pretty good non-stick), but that non-stick surface is more elusive than expected. And possibly non-existent.

  • thwarted on 26/03/2023 - 15:15
    +3

    $17 Kmart stoneblast 28cm. Choice gave these great review… and so do I. I’ve had Swiss diamond & Scanpan previously. This one is better and less than 1/10th the price.

    • dcep on 28/03/2023 - 16:01

      $17 Kmart stoneblast 28cm

      It's $22 now.

      Choice gave these great review

      Mind to share the review ?

  • ColtNoir on 26/03/2023 - 15:58

    I recommend the chasseur la cinq range.

    I had scan pan and they were garbage. I’ve used a chasseur for the last 3 years and even using olive oil for all our cooking there’s been no build up.

  • dylan345 on 26/03/2023 - 18:06
    +1

    I use and recommend "Tefal Intuition Stainless Steel Induction Frypan 30cm B8170744"

    awesome non stick.

    NOTE to make your pan last ensure you never ever ever use metal utensils on the surface, I only use wood and plastic ALSO only use soft sponges/cloths when cleaning.

    I have non stick pans that have lasted many years because I understand how soft Teflon coating is, every little scratch from cooking or cleaning will degrade the non stick quality fast.

  • mrvaluepack on 26/03/2023 - 18:24

    The higher the number of coating the better. See kmart stoneblast ones which have 4 and also decent price.

  • Tradey on 26/03/2023 - 18:36

    Kmart Stone Blast range, unbelievable non stick for the price. Got frypan, then a wok followng month. The finish feels rough like stones. Don't mistake it with the smooth stone versions which are not as good.

    https://www.kmart.com.au/category/home-and-living/frypans-an…

  • djsweet on 26/03/2023 - 18:37

    Bought some ninja foodi zerostick cookware based on the BBC Good Food Guide recommendation. I’ve only had them for 6 months or so, but they are great so far.

  • rily001 on 26/03/2023 - 19:02
    +1

    All non-stick frying pan will stick eventually - i wouldnt invest too much into it - and would replace once it loses its non-stick properties.

    Best set up IMO is:
    - Steel pan - for all the high heat / searing stuff
    - non-stick - for all low - medium heat cooking. Dont do any high heat cooking on your teflon or other non-stick pans! You'll find they lose their non-stick properties quickly and warp.

    Having said that - i've been using Greenpan Ceramic non-stick - been good so far!

  • Sigiriya on 26/03/2023 - 19:07

    Someone who used tefal high end, curculon high end, ordinary Aldi ones for many years and eating all the nonstick coating, for last 5 years I have been using USA made lodge bought from Amazon and makes 10 fried eggs daily for the family. I will never go back to anything else. Depends on what you intend to cook, if you are cooking something like fried eggs daily, you don’t even need to wash it daily. Just wipe it with wet paper towel to remove the oil as there is nothing left to clean. Never cook acidic food like tomatoes. Salmon, Chicken breast etc cooks very easily. Highly recommend and it is much easier to teach the family than teaching how to use stainless steel. If the family abuse it, you can bring it back to life with bit of effort and not like Teflon ones where you might need to get rid of. All the best.

    • djsweet on 27/03/2023 - 00:00
      +1

      You got a family of body builders or something? 10 fried eggs a day… last person I spoke to consuming that level of egg was training for a strong man comp.

      • Jhonka on 27/03/2023 - 07:59

        He's Dom Perrottet 😏

        • Ulysses31 on 27/03/2023 - 13:04
          +2

          He can suck eggs.

      • Sigiriya on 27/03/2023 - 21:07

        3 adults and two kids. Our breakfast is 2 eggs each. Adults eat just one yolk. Kids eat both yolks. I lost 12kg by doing this. It will do wonders to your health. Research and you will not go wrong :-)

        • anzacpaul on 28/03/2023 - 14:23
          +1

          You lost weight by being in a caloric deficit. It had nothing to do with eating one yolk.

          • Sigiriya on 29/03/2023 - 12:53
            -1

            @anzacpaul: Well…if you google it answer would be, "A typical medium egg contains fewer than 70 calories and can help with portion control. Egg whites contain a total of 15 calories based on a medium sized egg whilst the nutrient-dense yolk has around 52 calories.". You decide.

            • anzacpaul on 30/03/2023 - 10:01

              @Sigiriya: To lose 1Kg of weight, you must be in a caloric deficit of 7700 calories. so that means at 1 less egg yolk a day at 52 calories, it would've taken you a total of 1776 days, or 4.8 years to lose the stated 12Kg by merely excluding that 1 yolk a day from your diet.

              You decide.

  • GrueHunter on 26/03/2023 - 19:45

    Black iron pan from any catering supply store. Example. Cheap, lasts forever, perfect non-stick finish. Ours has been going for 15 years and counting, also got a smaller one just for eggs.

    • SpainKing on 28/03/2023 - 00:12

      That says it's ideal for low heat cooking but also frying. Same with heat retention and heating up really fast?

      I thought it was a trade-off between one or the other in the case of the latter and any pan good for frying you'd also think would be suited to low heat cooking

  • lonewolf on 26/03/2023 - 20:04
    +5

    Everyone needs to watch this movie if they havent already especially if you are looking at buying a frying pan. https://www.imdb.com/title/tt9071322/

    Dark Waters. A true story about Dupont and teflon….

  • impulse on 26/03/2023 - 20:59

    I just use the Ikea non-stick one, and change it when the coating wears. Maybe every 3 years or so?
    https://www.ikea.com/au/en/p/hemkomst-frying-pan-stainless-s…

  • baskinghobo on 26/03/2023 - 22:00
    +1

    I found this comment helpful when looking for a pan - https://www.ozbargain.com.au/comment/11365896/redir . Just note that some brands such as Teflal use a different grading system but essentially the grade is what you want to look at. This one ended up being the best bang for buck for me and still works great 7 months later - https://auscaterquip.com.au/products/cater-chef-teflon-plati… . I use it almost daily for scrambled eggs

  • Faymalaka on 26/03/2023 - 22:22
    -7

    PM me mate I finally found a good one from a shop here in brisbane

    • PVA on 26/03/2023 - 22:39

      Just post here and let others know.

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