Best HEALTHY Non-Stick Pan? I Tested Caraway, GreenPan, Our Place & More
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- Which ceramic non-stick pan is the best and longest lasting? I tested 6 of the most popular ceramic non-stick pans on the market: Made In CeramiClad, Caraway, GreenPan Valencia Pro, GreenPan GP5, Our Place Always Pan, and Carote. I cooked with each pan right out of the box. Then, I put them through a series of stress tests to simulate months of use in just a few days. After that, I cooked the same foods again to see how the wear and tear impacted each pan. The results were surprising. Some pans aced the tests, some performed okay, and others failed miserably. In this comparison, I show you which pans are worth your money and which you should never buy.
****Products Featured in This Video****
Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.
Made In CeramiClad: madeincookware... (MadeInCookware.com)
Caraway: caraway-home.p... (CarawayHome.com)
GreenPan Valencia Pro: amzn.to/3XQik1F (Amazon)
GreenPan GP5: amzn.to/3Y5v5Xp (Amazon)
Carote: amzn.to/3XT2yDf (Amazon)
Our Place Always Pan: our-place.pxf.... (FromOurPlace.com)
****Navigate This Video****
0:00 Intro
1:05 Contenders
2:54 Initial Tests
4:22 Stress Tests
7:01 Results
8:09 Best and Worst
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Thanks for the review! Would you consider reviewing inexpensive vs high end saucepans or similar pots? There are very inexpensive SS and even aluminum pots as well as extremely expensive clad versions. Does it really make a difference when making a sauce, small pot of soup, deep frying or even just reheating food?
@@lemonz1769I’m planning to do a video similar to that soon - looking at the differences between fully clad and disc bottom stainless steel pans
I've had the original Green Pan Valencia Pro tri-ply stainless skillets with white ceramic coatings for over 4 years. Bought them for induction cooking. Use them daily. They are still in perfect condition. Biggest trick with them is use about a teaspoon of high smoke point oil (I make my own ghee) and if you over heat the oil you MUST clean them with a melamine sponge to remove seasoned oil. Absolutely no aerosol oils in cans, the soy lethecin make the pans stick.
Thanks for the tip
Thank you. These pans are never designed with longevity in mind. They are basically disposable pans. I just bought a set of Made In and they worked very well. My husband always wonders why I have so many pans lol. Well 1 , I’m the one who cooks and I want the right tools for the job 😉..
I have several greenpan skillets and saucepan. I’ve had them over a year and they are still perfect. They last fine as long as you follow the directions and don’t use any heat higher than medium and no metal utensils. I also hand wash my pans , they are easy to clean up. I bought my set at Costco and they came with silicone pan dividers so they don’t rub against each other.
My husband has hemochromatosis. No cast iron pans. No foods containing iron as well. So Thank you for this video
I recently purchased a Made-In pan, primarily because of the reputation for even heat distribution and that it's made in the USA. I have used it almost every time I have cooked meat or fish and it has been fantastic. I still cook my eggs in a small Bialetti ceramic-coated pan every morning, though, mostly due to the size. Great video; I enjoyed it even though I had already made my purchase!
That was a very thorough test of most available pans, well done! It reaffirmed my choice of seasoned carbon steel.
We have some Greenspan Valencia Pros around, primarily for scrambled eggs, but they've been great. We preheat them on medium-low, use a little oil or butter, and hand-wash with a soft sponge, and they perform as well today as they did two years ago. Not to mention that they're the only all-aluminum pan I've seen that's fully induction-compatible, rather than relying upon a stainless steel disc grafted to the bottom.
I love my Greenpans. You just have to be sure to follow the manufacturer’s guidelines and not overheat your pan. I’ve had my current 8, 10 and 12 inch pans for a couple of years and they still look brand new.
I hated mine, and threw it out within a week, not good for gas stove top. It was sticking cooking eggs.
@ Your temperature must have been too hot. My husband burned my first one too by turning up the heat too high. After I told him he couldn’t treat it like cast iron and not to heat the pan higher than medium on our glass top stove, it’s been a dream. I loved it so much that I bought two more in different sizes.
Great video. I've had my GreenPan Valencia Pro Hard Anodized Ceramic pans for almost 4 years & they still perform great. I never use metal utensils, never put them in the dishwasher & I never use junk like Pam on them. I put a little bacon grease in the pan when I fry or scramble eggs & they never stick.
I still have a Todd English green pan broiling pan set, a roasting pan, a pizza pan, & a long rectangular grill pan & still love them. I also had his induction cooktop until it finally quit working. Wish I could get another one. 😊
Bought a Made In pan last year just to cook eggs in. Treated it very carefully, followed all instructions, didn't overheat, used a proper amount of oil, etc... After the second or third day cooking a handful of scrambled eggs the entire pan was covered in heavy egg residue and it took a day of soaking and scrubbing to get it off. Very frustrating for a $150 pan. Returned it and went back to my carbon steel pans. They're not totally nonstick, but they're miles ahead of my experience with ceramic coated pans.
I love my our place pans and dishes..holding up fabulous. Thank you for the reviews
Thx for filming this and sharing it.
I got the original Always Pan and after 4 years of near daily use, I still love it. Though it passed all the stress tests well, your three negatives; the cost, the handle shape, the lid releasing steam but it in your never buy category. My experience says otherwise. The value was there for me, it’s durable, lightweight, the handle isn’t a problem and more often than not I’m not using the lid. Also if you turn the lid steam stays in. That all being said, I just bought my Son-in-law a different ceramic nonstick pan. The one by Kilne. Canadian company and the pans are made in Italy. I chose that because it was a bit bigger, a bit cheaper, the lid is supposed to bring steam back to the food, and it’s was what he asked for. Have you reviewed that yet?
Thanks for sharing! Glad you like it. I haven’t tested that one yet but I’ll check it out.
I have a set of West Bend stainless steel waterless cooking pans that were purchased new in the 1970s and have been in continuous use since then. They are not non-stick, but that isn't a problem; that's what cooking spray is for. One of the best features is that they have a square top and a round bottom, making them extremely versatile when pouring from them. I've never seen that feature on any other set since then and wonder why that is. Either way, they will outlive me!
What I would love to see is a stress test of PTFE pans that are claimed to be super durable. Like ScanPan, All Clad’s NS Pro, Eterna nonstick, Ninja Foodie, Circulon’s A1, Hestan Titum, Made In’s PTFE nonstick, and Misen’s nonstick.
Love that idea. It’s on the list.
But ptfe is basically pfas though
@@TinoMT Because I wasn't asking him to test "healthy" nonstick pans. I was asking him to do a test on regular nonstick pans where multiple companies claim that they are all more durable than the average nonstick. So many companies make those claims but we never see what they're actually comparing it to. I wanted to see a more definitive comparison between all of the top PTFE coated pans and their durability.
@@PrudentReviews Please include Demeyere AluPro. Thank you for your Brutally Honest reviews.
@ Fair enough promoting cancer pans.
Just bought a ceramic pan. Best pan I ever worked with. WallMart cheap 10'-$12.
I’ve purchased the Green Pan 8 and 10” skillets. They both had the coating scrape off on the top edge. Not on the cooking surface but still flaked off. When I asked them about it they said their coating was safe so if it got into the food it wasn’t an issue. Yeah ….not believing that at all. Thanks for the review!
thanks for your time for this great comparison(s)
Like many folks, my experience with ceramic non-stick has always been very poor. My current daily drivers for non-stick are All-Clad HA1. That said because of a recommendation from another TH-camr, I thought I'd give the SENSARTE pan that's on fire on Amazon a whirl. Bought it in July and have cooked eggs with it once or twice a day, everyday, since. Much to my surprise, it's still going strong as long as you VERY THOROUGHLY hand wash it. There is one major cavate though - unlike previous ceramics i have bought in the past, I only cook with this pan on an Induction cooktop so I have absolute control of the temp and never let it rise higher than 380F. I think that has significantly helped the lifespan of my pan. On my gas burners I'd likely mess up and cook at a higher temp on accident. Great review PR and many thanks as always.
Thanks for watching! I think your experience is pretty typical. If you're not careful and do the things I simulated in this video (plus lots of high temps), the coating will wear out quickly. But if you use it just for eggs, cook on relatively low temps, and wash by hand with a soft sponge, you can get pretty good use out of it.
I stumbled on Sensarte as well and I love it. Can’t kill it
Good stuff. Love the cleverness of the kitchenaid for the stress testing.
I was surprised I didn’t cause more damage to be honest
What is bro doing over here?
Forget about Consumer Reports, you easily performed the same test would cheaper and without any bias. Kudos to my Made In pans. The durability of the 5 ply layer, coupled with me knowing not to bang up the pans like you did, means I will have long lasting non-stick pans. Thanks, Andrew!
The old Calphalon Unison was the best I ever came across. The discounted it, I am still looking for something as great.
I guess I will see how the Made In pan works, cause I just ordered one. I really like Made In pans. They are built well, and price and quality are just as good as the more expensive ones. I own several All-Clad pans, but now by just Made In. BTW my All-Clad non stick is still going strong after 4 1/2 years. I also take care with them more than my strait metal ones. Thanks for another good video.
I've learned the best ways to cook with (quality) stainless steel, cast iron and tempered glass. Stopped using teflon/non-stick, aluminum, plastic & microwaves about 20 years ago. There are little tricks like lightly heating a steel pan before adding oil and or foods and cooking at a med-low temp, etc. I never need to buy new pans or utensils.
Thank you for your review. It really helped
I love my Carote set!
I've bought a couple of Green Pans, which so far have been quite good. The trouble is that Green Pan and other companies make different lines that have quite different construction and price points. So this test is interesting in that you're using two different models of Greenpan, where the cheaper one does well and one does not so well. Worth bearing in mind when other reviewers are just offering blanket condemnations or endorsements of a particular brand.
Perhaps the best healthy non-stick pan in the one we season along the way
Yea there are a lot more non-coated options with non-stick properties - cast iron, carbon steel, even stainless steel if preheated and greased properly.
@@PrudentReviews Stainless is seasonable. People argue it doesn't hold it, but look at the bottom of any stainless pan over time. (shows them wrong). -Polished stainless may have flaking issues, but you can always scratch it with a scrub pad.
FAR too heavy. And light weight carbon steel is way too thin to cook well on.
Stove top seasoning puts off toxic fumes also. Oven technique not as environmental. Both Teflon and Polymerized oil are essentially plastic. Stainless can optionally be seasoned. -The rest are limited on what they can do.
@@madthumbs1564 All long chain fats, carbohydrates, proteins, or really any big biological molecule with repeated units in the backbone are polymers. The material forming on the pan is polymerizing but with a bit of crosslinking and therefore not normally fall under the "plastic" catchall.
I love my Made In ceramic cookware. It can go from stovetop to oven. And yes I use pan protectors and hand wash only. They make quality pans, knives, dinnerware and bakeware.
Had a Green Pan that lost its magic very quickly. Was disappointed. Used Caraway at a family members house and loved them. I see the Carote on sale online all the time and had a sense they were very thin and did not like the handle. I do have T-fal Excellence ceramic pans which I’ve bought piecemeal online. Very happy with them as they have a very substantial clad bottom that works great on induction, and are a steal. Only have had a few months and not sure what they’ll be like in a year or so. If you use induction or plan on using induction, don’t fall for “induction ready” pans that have a visible stainless bottom that is nothing more than a slim sheet of stainless steel. Those pans are terrible. Nice review. Thanks.
Good point about the steel bottom versus the steel plate on induction. I’m gonna test that on a handful of pans to see how much of a difference it makes.
CAROTE ARE AMAZING! used my daughters during the holidays and cant wait to get my own Im not a tic tock person so had never seen them. so light weight and the removeable handles were mind blowing! love them so much ordering my own!
Just returned my Green pan valencia set because it was always sticking after just a few months.
Thank you for a comprehensive review! I considered the GreenPan Valencia before watching your video and will seriously consider buying some.
My Carote cookware is a year old and is still like new!
Very impressive setup and series of tests. I appreciate your scientific method and transparency! I feel like you might have forgotten about testing heat distribution and heat retention?
I usually test that but for ceramic non-stick the biggest factor is non-stick properties and the durability of those properties, so I focused on that for this video. Appreciate you watching!
Thank you. Just the information i needed.
I'm really interested in buying a stovetop griddle. Would love to see some reviews/showdown between a few different ones. Was leaning towards the Made In carbon steel one.
Made In is the only one I've tested so far and I'm a fan. But I have nothing to compare it to. I may test more in the future but it probably won't be for a while (lots of other tests in the queue).
@@PrudentReviews I have and use a thick Paderno brand carbon steel griddle on my gas bbq and also use it as a pizza steel. It is heavy and needs time to get even heat but highly effective, must be 5mm thick.
awesome info, ive recently stuck with stone and in the same context as your video not all "stone" is created the same
Curious, which brand?
What about Gourmetific ??
Made in which country??
Thank you for your reviews; They've helped me make several purchases. I've recently bought some TFal frying pans endorsed by Jamie Oliver and have been quite impressed with them. I have not seen you review these pans in your comparison videos. Any experience with them?
Have you tried the Xtrema ceramic skillet? It’s supposed to be 100% pure ceramic and there’s a special way to cook with it.
One thing to note about green pan is another negative is that it HATES high temperature cooking with oil. I found the green pan non stick flat bottom wok to be pretty good but as soon as I tried any sort of high temperature oil cooking (yknow like.. like wok cooking) such as doing fried rice, the oil completely destroyed the non-stick ability of the bottom of the pan and it turned into what is by far the stickiest surface ive ever cooked with. You could just be making a very liquid sauce on medium-high temp and it will STILL hold onto and burn some of the sauce at the bottom. So long as you stick with "normal" temperature cooking, green pan is fine and has a pretty durable coating when it comes to physical abuse, however (for reference i have an induction stove with 14 levels of heat) any cooking on level 13 or 14 with oil and you're gonna ruin it. Stick with stainless steel
I have the Carote pans. Pots, too. I love them. I use them in a van, and the detachable handles are a Godsend. Yeah, they're cheap. So was the price. They perform just fine, so I must disagree with you. Would(and will) buy again.
They’re certainly inexpensive, lightweight, and easy to store. Perfect for your use case but it comes with downsides.
Would love to see you test the newer oxo ceramic pan
Thank you for your review! My wife will be happy with new pans
I'm surprised the new OXO ceramic nonstick pan didn't make it to the testing list, since it's one of ATK's recommendations and currently 15k reviews on Amazon
I plan to test that soon.
???? Do you believe in Amazon reviews ????
.
I wish you had reviewed GOODCOOK non stick pans. They are aluminum based, and very good. Also, some of the pans you reviewed still have a few forever chemicals. GOODCOOK doesn't have any of the forever chemicals. Please do a review of GOODCOOK. I just bought one from Target and Amazon and they are great. Would love your opinion. Thank you.
Great video! I think I will stick to my cast iron.
👍🏼 cast iron and carbon steel are certainly the most durable non-stickish pans
@@PrudentReviewsstainless!
I can’t use any cast iron on my fancy induction cooktop. My friend follows a lady who talk about lead in everyday things and many cast iron pans have too much lead.
So after all that which pan won?
I have been trying to find out if enamel plates>dinnerware is safe if new. Could you dothe research and a video. I love your reviews. Reason> my vintage dishes that I love are not safe. Being older now, I want lightweight dishes. We don't use a microwave so metal is not a problem. Thanks
My Carote pans have not aged well. They have lost some of their coating. I will be replacing them soon
Interesting, I have 4 green pans and they’re great, the first one we used to death for 2.5 years before replacing. We get some issues with burnt on stuff every few months but if you use a magic eraser gently it gets back to normal
I have the made in pan and have only used it for eggs with a wooden spoon a handful of times, but somehow it has a few very tiny chips in it. I also have a rubber pan protector.
Best non stick pans I’ve ever use were well maintained cast iron.
Mines so hard to clean 😢
You convinced me to buy .... NONE of these! Once a year, I buy a $15 Greenpan Rio 8" pan solely to cook eggs. Its ceramic nonstick lasts 12-18 months, and then I buy another.
I got a 3 pack of green pans from Costco for 49$. They work great and I don’t care if they get bad and I need a new one but they are great for eggs.
Just bought one today. Optomistic
Good video. Thanks!
Thank you!
This was great! Thank you. I have been using Our Pans for several years and can't say I am thrilled. Eggs, even with butter or bacon grease, have stuck to the skillets, both the mini and the original larger pans, since the first use. Bacon even sticks to the surface of the skillets?? I've often wondered if I was sold a knockoff even though I purchased directly from their website. I should have written to them but never took the time, just lived with the sticking. I noticed on the mini pan there is now a chip in the ceramic coating. Not sure how this would happen since I have been diligent in following their care instructions, only wood or silicone utensils, wash by hand, no abrasives, letting the pan cool before putting in dish water, etc.
My personal view on any non-stick pan is that they are throw away and for specific purposes--eggs. I don't mean throw away in a bad way, treat them with care, never overheat, but don't shell out a ton of money as any of them will need to be replaced in a certain time frame. I just go with the cheaper Tfal's and expect to replace them every two years or so.
Thanks, I'll get another teflon pan 🍳
I would like to see a test of heat uniformity across their bottom.
I also like a thicker bottom that holds it's heat even though it takes a little longer to come up to temperature.
Which one to buy ?
Made In, Caraway, and GreenPan Valencia Pro are good options but all have pros and cons. I summarize my recommendation at the end of the video.
ScratchDefense Extreme Non-Stick Stockpot & Lid - 7.6L
Have you tried or would you try the Figment ceramic pans that they sell at Target? I can't find any reviews. They look similar to the Caraway brand but looks can be deceiving
Great review. I have not had good luck w ceramic vs other types of pans like carbon steel. How about a review of waffle makers. Cant find a non chinese model.
I bought the 10” made in cerami clad. It chipped quickly. It was replaced under warranty. The replacement also chipped on the first cook. Madein’s customer service was excellent. I think it’s a great brand but I can’t recommend there ceramic pans. Stick with non-stick!
Regarding the Caraway pan, have you tried it with a silicone egg ring?
Oh, well. I bought Caraway. It seems to be doing ok after 7 months.
I literally only want one of these pans to cook eggs on that’s it. I like stainless, hex, cast iron and carbon steel for more aggressive cooking
Good comparison and stand-alone reviews of each pan. You and Uncle Scott do the best reviews but yours are much wider-ranging while his are more specialized to carbon steel.
Really appreciate that! Uncle Scott is great. I'm trying to eventually review every cookware brand on the market - there are so many though...
I wish you could test dishwasher cleaning bc man there are days I’m tempted to throw them in!
great idea for another video!
Great review
So it’ll the ceramic actually ceramic like ceramic pots? Or some kind of chemical like ceramic coatings on cars?
That's sad. I bought my good friend 2 pretty expensive greenpan pans for Christmas last year. I was hoping they would last her a very long time.
Is this the always pan 2.0?
so it's all crap ? what's the best pans to consider ? I have The Rock Heritage for a decade now, they begun to stick and the non stick-surface color fade, I wonder if it's toxic now cause it's made of aluminium, any suggestions ? Durable, non-stick, non-toxic pans ? Thanks
Hpneez..such tests to se one pan once in a while.
Great video.
Glad you liked it!
it's odd that the Always Pan performed well, right alongside Made In, but you put the Always in the never buy category? They're basically the same price too
Nice I saw a video from ATC giving their picks for ceramic pans so I checked your channel for a similar video and didn't see one.
One annoying thing is that most brands have multiple varieties of surfaces so it adds to the confusion. So they send their best pan to reviewers then sell a much inferior and cheap pan in most places
I'm sure that happens but I bought these pans from Amazon or directly from the brand's website so I don't suspect that's the case here.
I believe modern non-stick pans are safe for regular cooking based on the evidence. I’ve tried some of the top rated ceramic non stick and have been disappointed by them all.
What evidence?
the handle on the Our Place pan wobbles no matter how much it's tightened therefore i do not recommend it.
👍👍👍Thanks!
Where do you buy frying pan thermometer?
ThermoWorks Pro Surface Therma Pen
Please give us a practical review of Circulon A1 scratch defence extreme non stick series using aerospace material for Non-Stick , they used a drill machine claiming that there non stick will never ever scratch . Is it worth the hype ????
They say that it never scratches but then at the same time they say that it lasts 130x longer than the competition. If it doesn't scratch, how do they know that it would last 130x longer? And they also describe it as "scratch resistant" not "scratch proof". That doesn't sound like "never" to me.
Carbon steel and cast iron are still the best options.
I have to disagree with you on Our Place. I've had the Our Place pan for just under 2 years it has performed flawlessly. Comfort is subjective as I have big man hands and rather like the girth of the hand. The interior ceramic coat is as it was when I got it brand new but that's what happens when you maintain it properly. I have a gas stove something outside does have to agree or discoloration but that is from my own mistreatment by turning the burner up too high. It is inconsequential though because I would prefer my stuff not to stick and that's what counts. Fantastic pan despite it being pricey for what it is.
We purchased some , porcelain “safe” which they stated “non poisonous” pans at Costco…. Well if you read the manual there is a QR code to check how they make the porcelain non stick… guess what they are poisonous. BPA PFSA . But you would never know unless you used the QR code.. the box claimed they were safe and non poisonous!
That’s scary, what brand?
@ I’ll see if I can find out my memory is awful , I’ll be right back
@@PrudentReviews The Tramontina 5-Quart All-in-One Plus Pan is a versatile 5-piece set
Also something else about QR codes. It’s so maddening. If you are reading food labels and are trying to stay away from bio engineered ingredients. They don’t have to say “contains bio engineered ingredient” at the end of the ingredient list anymore , they can put a QR code on the packaging so you have to go to the manufacturer website and read through a ton of information just to find out if it has bio engineered ingredients 😡
Wow
Pls give us a honest review about this another Circulon ScratchDefense Extreme Non-Stick review…. Is it worth buying …
I haven't tested that one yet but I might soon
Caraway was so bad. When I first got them, they were amazing. I noticed that the color on the outside scratched off so easily. But after a year of use everything stuck so bad that one night rather than clean the thing again scrubbing trying to get the stuff off I dumped it right in the trash. Do not buy caraway. They’re only good for the first year if that.
I use different types for stuff. These are not forever
My well burned in uncoated cast iron pan s do not emmit fumes, they do not scratch, they are fine even if i left them massively overheating. And they are the cheapest stuff. You can even do sticky things like crepes in it. Nothing for the kind of housewive needing shiny kitchen gear however.
For the scraping test: bamboo?? You are kidding- use a steel knive. Good ceramics (even old school emaill) would not be damaged.
Should heat the pans to 500...600 fahrenheid to simulate forgetting it on the stove. Please use good ventilation because teflon-like coatings get really nasty for your health if overheated.
I don't think I've ever had a pan that's ever lasted more than a year, even with very gentle use
I've spent a fortune on all the major big brands like hexclad, ninja and the green ones, but all of them eventually wear out
I never put them in the dishwasher, I always cook on low-medium, always use oil and yet the coatings just don't last.
If there's one thing I did learn early on is never buy so called celebrity endorsed pans, hell, anything, they were worse than the regular ones!
Redchef Titanium Ceramic Nonstick Frying Pan Skillet , anybody use this before ...
Too late I already got one, thanks for next time
Ceramic pans are kinda crap to begin with tbh, thanks for review.
Durability is not their strength. But they are still very popular because people want the performance of Teflon without the potential risks.
beeing a real proponent of uncoated cast iron or steel pans, i had and have sa few ceramics pans too for some special things like caramelizing sugar - no fancy brands just from local supermarket. They do their work at least longer as PFTE-coated ones and do not harm me if i overheat them....
I wish Made In had a trade in program or could just refinish the pan for a cheaper price than buying a new one. It doesn’t make sense to make a nice durable pan and then coat it with a substance that degrades to the point that it ends up in the landfill. Such a waste!
I have the Carote brand and love them. I don't believe his bs
I thought the purpose of nonstick was the absence of oil