Best non-stick frying pans 2019

A frying pan is a piece of kitchen kit you shouldn't be without. The BBC Good Food on-test team bring you an expert review of our top non-stick picks. Discover our best buys.

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Scanpan CTX


Best bits: Sturdy but lightweight and a comfy handle 
Hob type: All

Danish cookware titan Scanpan excels at pans with longevity and excellent non-stickability. This ceramic pan has a handle that feels great in the palm, it’s lightweight and survived the Good Food drop test, despite being one of the more featherweight fryers we assessed. Available in various sizes from 20cm.


SKK Titanium 2000 Plus


Best bits: Good heat conductivity and distribution
Hob type: All except induction

Our food editor-at-large Barney has had this cast aluminium pan for many years and still swears by it. It has a very wide, flat surface area so plenty of ingredients can be cooked at once, plus it’s heavy in an old-school, farmhouse kind of way. The Titanium 2000 coating is very effective and heat distribution is good. The only downside is that it doesn’t work on induction hobs.


Related reviews:
The best griddle pans
The best saucepans
The best woks

GreenPan Venice Pro frying pan


Best bits: Innovative environmentally-friendly non-stick technology
Hob type: All

Most modern non-stick pans have coatings that are free from nasty chemicals, but Greenpan really shout about their Thermolon ceramic coating. It doesn’t contain any PFOA (perfluoroocatanoic acid, a man-made chemical traditionally used as a non-stick coating that has links to adverse health effects), which isn’t to the detriment of its non-stick credentials. It’s good value for money and cooks evenly, too. 


Tower ceramic-coated change frying pan


Tower pan

Best bits: Clever colour-changing technology
Hob type: All

This thrifty pan is a good one for beginner cooks, as the base changes colour when it reaches the perfect cooking temperature. The ceramic coating means barely anything sticks to it, and Tower boast that this ‘Cerasure’ non-stick technology means less oil is needed for cooking. A great bargain buy.


Buyer's advice

What frying pan should I buy?

Pizza served in a frying pan

Why buy a non-stick frying pan?

A non-stick surface is easy to clean and enables you to cut down on (or even eliminate) added fat in a recipe.

What non-stick frying pan should I buy?

It may be worth buying two – one for family cooking and the other for a solitary fry-up or one-person meals. Trying to cook a small quantity of food in a large pan means the juices are spread too thinly and the food starts to dry up. Also, think about the depth of the pan. If you cook a lot of omelettes, you'll need shallow sides to enable the food to slide out easily.

What we looked for

1. A resilient non-stick coating: We all have moments when the metal fish slice scrapes the bottom of the pan, so a coating that scratches after one mistake doesn’t cut the mustard. We also looked for innovations in coating technology.   

2. Minimal cleaning required: Even if the instructions say the pan can be put in the dishwasher, you’ll really need to wash up by hand to increase the life of the non-stick coating. So we were looking for a pan that needed minimal cleaning and no scrubbing to protect the surface for as long as possible.

3. A good handle: Ideally, it should be riveted. We also looked for a handle that didn’t have any nasty dirt traps or get too hot to hold.

How we tested 

To test the pans, we fried eggs and made pancakes.

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This review was last updated in January 2019. If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability, please get in touch at

Do you have a favourite frying pan? We'd love to hear your product suggestions...

Comments, questions and tips

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2nd Jan, 2018
My experience with these brands in with regards to woks. Over £150 shelled out for a Green Pan wok and after half a year-a year of use, eveything stuck... a batch of fried rice and you need to build in 30% contingency that will stick to the base. Complaints to Customer Service basically blamed me for using too high a temperature - it's a wok. If your coating cannot be used at a high heat, don't sell it as a wok because the basic of wok cooking is a high temperature. It got replaced by a Scan Pan which has done more than that time now and is still going strong and getting compliments. You need a bit more oil to cook with a ScanPan whereas the Green Pan probably started with not needing any oil at all to fry and egg... to a year later when the egg simply attached itself to the base of the pan and you had to surgically remove it.
15th Oct, 2017
Green pan? Don't waste your money. Was absolutely brilliant for about a month, then everything stuck hard. The company totally ignored my complaints. For how long are any of these pans tested? Seems to me six months daily testing would be a minimum, otherwise it is valueless.
4th Aug, 2017
When is a teflon-coated non stick pan not safe to use? I have used cheap and expensive ones but food still sticks to the supposed-to-be-non-stick surface even though there is oil. Sometimes the only way to remove the stuck food is by scrubbing with a mild steel wool (I use an old 3M Scotch Brite which has lost most of its abrasiveness). Is this okay?
26th Apr, 2017
I used 'traditional' teflon-style non-stick pans for years - the non-stick coating always stuck better to the food than the pan itself. I went through quite a few woks, in particular. Then I tried a ceramic-coated pan when they first showed up. It made a huge difference, in my experience - *real* non-stick. These days my cupboard is filled with ceramic-coated and enamelled pans, pots, and one wok. I haven't looked back.
18th Jul, 2016
The link to Elegantry Cookware is working.
Groucho54's picture
16th Apr, 2015
The link to Elegant Cookware (Swiss diamond) above does not work.
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