Tonight: PFAS-free (and easy-to-clean!) alternatives to nonstick pans. Plus …
It’s time to give up on the nonstick pan as we know it |
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| Ruthie Darling/NYT Wirecutter |
To stay slick, traditional nonstick pans rely on PFAS, also known as forever chemicals — a class of synthetic chemicals that has been linked to a host of health concerns. (We have some advice on how to limit PFAS exposure from water, food, and beyond.) In recent years, ceramic pans have cropped up as a “clean” alternative to Teflon pans. But after testing 10, we cannot recommend them.
Their slickness deteriorates quickly, and they’re, across the board, more expensive than traditional nonstick pans. Besides, the idea that PFAS cookware is simply toxic — and that ceramic cookware is simply nontoxic — is empty marketing.
Both types of nonstick pans need to be discarded eventually. If you’re ready for a swap, we found some alternatives that will last for years — and, crucially, aren’t a hassle to clean.
Our ceramic pan deep-dive — and what we recommend instead→
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Plus: An excellent hack for sliding eggs off stainless steel |
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| Maki Yazawa/NYT Wirecutter |
Stainless steel cookware is a great alternative to PFAS pans, but it’s also famously finicky: If the surface isn’t hot enough, stuff sticks to it, which can become a disaster if you’re trying to make creamy scrambled eggs. (To say nothing of the elbow grease you’ll expend scouring that crusty, gunky pan afterwards.) But all it takes to create a perfectly slippery surface is just a bit of kosher salt.
How to turn stainless steel into nonstick→
One last thing: A naturally nonstick pan our kitchen editor calls “near-perfect” |
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| Made In |
Think of carbon steel as cast iron’s easier, lower-maintenance cousin: It’s naturally nonstick (once you develop a patina), very versatile, and relatively lightweight. And it’s very easy to care for: Just wash it by hand, dry it thoroughly, and swipe on some vegetable oil to condition it.
A buy-it-for-life pan→
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Happy cleaning.
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