We've been curious about eco-friendly non-stick skillets for quite awhile now. So, when we saw that Cooks Illustrated was testing eight different brands, we were excited to see the results ...
We don't want to give anything away, so you should really read the whole article.
However, we will tell you this much: These are the brands they tested:
- Classicor Go Green Nonstick 11.5" Skillet
- Cuisinart GreenGourmet 12" Skillet with Helper Handle
- Demeyere-Resto 12.6" Ecoglide Frying Pan without Lid
- Earth Pan 12" Hard Anodized Skillet
- Greenpan Frypan 12.5"
- Scanpan Professional 12.25" Fry Pan
- Starfrit Alternative Eco Pan 11" Fry Pan
- Xtrema 10" Open Skillet
And, in the end, we felt gratified knowing that we're already cooking with the best-performing green skillet there is.
(Image: Flickr member kevinq2000 licensed for use under Creative Commons)
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I think you need to be a cooksillustrated.com online member to access the entire article. Anyone have a password? Or want to post the results?
I used the greenpan ones. I was very underwhelmed. My restaurant supply nonstick pans last years, even with dishwashing, and less than stellar treatment.
The greenpan ones I got were amazing in the first six months, but even treating them with kid gloves has resulted in the finish starting to get funny. I have never babied a pan so much.
I'm going back to my restaurant supply non stick pans. They're cheaper, and last longer, for my breakfast eggs.
I have the Cuisinart one and love it. It's durable (so far- had it six months) and you almost don't have to wash it, it's so easy to wipe clean. Perfect for eggs, and yet it will also brown things if you want a slight sear.
Agreed- I'm sticking with cast iron. I am not interested in replacing other non-stick options when the finish gives out or gets scratched, and I'm happy to put some elbow grease into keeping my cast iron pans nice.
I love my cast iron pans and would never think of buying a regular or green nonstick pan.
I also think part of the need for nonstick pans is that people don't allow their pans to preheat enough before putting in fat and whatever they are cooking. It really is true that a hot pan and cold oil equal no sticking!
When I moved in with my Fiance, his mom gave us some new pans. Many of mine were non-stick, and she was worried about them being used in the house, so she got us some nice plain stainless steel ones. I really only used the non-stick for eggs, and I started using my cast iron skillet for them, instead. I'll stick with cast iron; it really is the best there is, and you don't have to baby it nearly so much. Even if you treat it poorly, you can always re-season it.
I've had a Revere non-stick 14" nonstick pan that came with a lid that I've had since college... which, yes, I left 7 years ago.
I use it CONSTANTLY, am careful with utensils on it, and it's only now starting to show signs of needing replacement.
I've been wanting a Scanpan, but it may not be as non-toxic as it claims. I love my cast iron but do find that sometimes eggs stick.
I got this crazy german enamel wok at tj maxx for like $8. it is so awesome for cooking and so easy to clean. i also love cast iron--very easy to clean them...i just wipe them thoroughly with a paper towel and maybe a little extra oil if they need it.
I think my 50 year old cast iron pans are as green as it gets. I don't know who will be using them after I'm dead, but someone will (they were my mom's before they were mine). My sister has a few that were our grandmother's.