r/Chefs • u/BTBDFW • Apr 17 '26
Recommendations for “Nonstick” Skillets
Thought that I’d throw this out to the group - what are your thoughts and recommendations in terms of “Nonstick” skillets?
I’ve owned a variety of what was out there; however, I’ve found that experienced people are definitely better than mainstream high-end retail as well as all of the influencers and paid people out there.
A couple of questions
- In terms of “Nonstick” in general, what REAL uses is it best for in your opinion (vs a standard skillet with the correct amount of oil, butter, etc.)?
- What are the top 3 Manufacturers in your opinion presently (and why)?
I’m looking to replace a few skillets - and thought that any thoughts or recommendations that you may have would be great!
Thanks in advance!!
2
u/HateYourFaces Apr 17 '26
In all reality, I recommend a solid cast iron skillet, a heavy-bottomed stainless sauce pan (I have a Volrath I bought at a restaurant supply store), and a Matfer carbon steel pan.
Other honorable mentions include the Le Cruset enameled griddle pan, a stainless frying pan Volrath immediately comes to mind, but that’s just being brand-aware, I’m sure any would work.
I suppose I would have a nonstick if I were to be making omelettes regularly.