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See why.The Best 12-Inch Ceramic Nonstick Skillets
The ceramic skillets we’ve tested have never been able to compete with regular nonstick cookware. Have they improved?
OXO, the maker of our winning 12-inch nonstick skillet, recently debuted a ceramic nonstick skillet, so we put it to the test. We recommend it, but the GreenPan Valencia Pro Hard Anodized Nonstick Frypan remains our winner.
Like ceramic nonstick skillets but want smaller versions? We also tested and recommend the 8-inch and 10-inch versions of our favorite 12-inch models.
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What You Need To Know
Ceramic nonstick skillets promise to be as slick and reliable as the best regular nonstick skillet, which we like to use when cooking delicate foods such as fish and eggs. Because manufacturers of Teflon and similar coatings have faced allegations that their coatings are dangerous for cooks and bad for the environment, ceramic pans are often marketed as safer, more environmentally friendly options. Unfortunately, we’ve found in testing after testing that most ceramic nonstick skillets aren’t very good. Some of the models we've tested couldn't release food cleanly even when they were brand-new, and even the best nonstick surfaces quickly deteriorated with use. But since kitchen equipment is constantly improving and because we regularly hear from readers who ask us about the performance of ceramic nonstick cookware, we’ve remained curious. We set out to answer two questions: Since our last testing has any manufacturer been able to make a ceramic nonstick skillet that’s both nonstick and durable, and, if so, how does its performance compare to that of our favorite regular 12-inch nonstick skillet from OXO?
We purchased a range of ceramic nonstick skillets and subjected them to our standard battery of evaluations for nonstick cookware. We ran a test that’s common in the cookware industry: cooking eggs in a dry skillet back-to-back, stopping either when they began to stick or when we had made 50 consecutive eggs. We did this at the beginning and at the end of testing so that we could see if the coatings deteriorated with use. In between those egg tests, we made Beef and Broccoli Stir-Fry, Pepper and Onion Frittata with Arugula Salad , and Pan-Fried Sole with Lemony Herb Butter to help us assess each pan’s capacity, browning ability, and maneuverability. We also recruited three additional testers who were unfamiliar with these pans to use them to make Sautéed Peas with Shallots and Mint. To test the durability of the skillets, we cut in them with a knife, heated them and then plunged them into ice water, and, finally, whacked them three times on a cement block.
What’s the Difference Between Traditional Nonstick and Ceramic Nonstick?
The key component in the coatings of traditional nonstick skillets, including our favorite from OXO, is a substance called polytetrafluoroethylene (PTFE). Its unique molecular structure makes for a superstrong, fairly flexible, and very slippery coating. PTFE is inert (or chemically inactive) once it’s made and applied to a product, but it can degrade and release dangerous fumes when it’s heated above 500 degrees. That is and will always be a limitation of traditional nonstick pans. Also of conc...
Everything We Tested
Recommended
- Capacity:: 3 stars out of 3.
- Durability:: 2.5 stars out of 3.
- Ease of Use:: 2 stars out of 3.
- Nonstick Ability:: 3 stars out of 3.
One of only three pans to pass our test of nonstick coating durability, this pan arrived slick and remained so throughout cooking and abuse tests. It also has a broad cooking surface, gently sloped walls, and a comfortable handle. Because it runs a little hotter than our favorite regular nonstick skillet, you may need to adjust the heat level or cooking time when following recipes. It became scratched when we cut in it.
- Capacity:: 3 stars out of 3.
- Durability:: 2.5 stars out of 3.
- Ease of Use:: 2 stars out of 3.
- Nonstick Ability:: 3 stars out of 3.
This pan’s surface remained slick throughout testing and was one of only three pans to do so. However, its shape resembles a sauté pan more than it does a skillet. Because the sides are fairly tall and steep, it requires more care to slide out a frittata or angle a spatula under an egg or piece of fish. Like our winner, it has a comfortable handle, but the skillet feels a little heavy.
- Capacity:: 3 stars out of 3.
- Durability:: 2.5 stars out of 3.
- Ease of Use:: 1.5 stars out of 3.
- Nonstick Ability:: 3 stars out of 3.
This skillet was one of the few pans that remained nonstick throughout testing, successfully frying 50 eggs with no oil at the beginning and end of testing as long as the surface temperature was 350 degrees or higher. We noticed that eggs were more prone to sticking when fried at lower temperatures, so users should take care to use a bit of oil or butter when using the skillet to cook eggs on low to medium heat. It had the broadest cooking surface of all the skillets we tested, but it was more difficult to maneuver a spoon or spatula around its high, straight walls to scoop sauce or smaller food particles. Its handle is comfortable, but the skillet was the heaviest we tested, making it a bit harder to lift when serving or transporting.
Not Recommended
- Capacity:: 2 stars out of 3.
- Durability:: 2.5 stars out of 3.
- Ease of Use:: 2 stars out of 3.
- Nonstick Ability:: 1 stars out of 3.
- Capacity:: 2 stars out of 3.
- Durability:: 2 stars out of 3.
- Ease of Use:: 2 stars out of 3.
- Nonstick Ability:: 1 stars out of 3.
This pan’s cooking surface is a little smaller than our favorite models, and we had to be careful not to spill when stirring food around. Out of the box, it was one of the slickest models in our lineup. Unfortunately, that slick surface deteriorated as we continued to cook in the pan, and the pan was able to cleanly release only 15 eggs at the end of our testing. It’s fairly lightweight and became visibly dented when we whacked it on a hard surface.
- Capacity:: 3 stars out of 3.
- Durability:: 1.5 stars out of 3.
- Ease of Use:: 2 stars out of 3.
- Nonstick Ability:: 1 stars out of 3.
The white cooking surface on this model made it easy for us to track browning and see when food started to stick. We also liked its overall size and shape as well as its broad and grippy handle. However, the surface became less slick with use. It was able to successfully turn out only 24 eggs in its second dry-egg test. The pan is not recommended for use in ovens hotter than 350 degrees, and it dented slightly in our abuse tests.
- Capacity:: 3 stars out of 3.
- Durability:: 1.5 stars out of 3.
- Ease of Use:: 1 stars out of 3.
- Nonstick Ability:: 1 stars out of 3.
This big, bowl-shaped model didn’t resemble a skillet, and the high sides made it hard to slide out a frittata. Its handle wiggled slightly before we even started using it, and the pan is ovensafe only to 350 degrees. Although it was impressively slick when new and food didn’t stick in our recipe tests, it cleanly released only 24 eggs at the end of our testing.
- Capacity:: 2 stars out of 3.
- Durability:: 1 stars out of 3.
- Ease of Use:: 2 stars out of 3.
- Nonstick Ability:: 1 stars out of 3.
This lightweight skillet was the only one we tested that couldn’t cleanly release 50 eggs at the beginning of testing. In fact, food stuck every time we used it. It had a fairly small cooking surface, it dented significantly in our abuse tests, and its handle got quite hot.
Reviews you can trust
Reviews you can trust
The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing. We stand behind our winners so much that we even put our seal of approval on them.
Kate Shannon
Kate is a deputy editor for ATK Reviews. She's a culinary school graduate and former line cook and cheesemonger.
Sarah Sandler
Sarah is an assistant editor for ATK Reviews who is deeply passionate about anchovies and sourdough bread.
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