Why consider alternatives to non-stick pans?
For starters, Teflon coatings present a slew of health risks. Even the newer “PFOA-free” pans aren’t much safer, as they contain PFAS chemicals – a massive polluter of the planet (and your body).
But don’t worry—plenty of alternatives can give you the same non-stick experience without the downsides.
In this guide, we’ll compare five easy swaps for non-stick pans. These include stainless steel, cast iron (bare and enameled), carbon steel, and non-stick ceramic, each with its own pros and cons covered below.
I’ll then show you step-by-step how to prevent sticking with each and demonstrate it by cooking an egg.
Also, we’ll cover what to do if food still sticks, the need-to-know drawbacks and buying considerations before choosing, best practices for care, and our top brand picks for each.
Let’s get started! Click to open the below navigation menu to hop around:
3 Reasons to Ditch Non-Stick Cookware
What about PFOA-free, non-stick pans? Are they safer?
Due to PFOA’s tendency to off-gas from high heat and its relationship to cancer and other ailments, the EPA banned it from Teflon in 2013.
As a result, manufacturers use the PFAS chemical GenX to make Teflon today. However, studies show that PFAS chemicals can leach into food regardless of temperature. High heat increases leaching even further. PFAS can then accumulate in your body, linking to high blood pressure and certain cancers.
And that’s not to mention the environmental havoc PFAS chemicals wreak on wildlife.
The Bottom Line on Teflon
Older Teflon pans are safe if kept below 464°F, but it’s easy to overheat them accidentally.
Studies show that newer PFOA-free pans may not be any better. Regardless of food and air safety, PFAS coatings pollute the environment when old pans hit the landfill.
With these drawbacks, it makes sense to want an alternative. Use the following cookware instead:
Best Non-Stick Alternatives: Overview
Non-Stick Ceramic: A beginner-friendly option with a non-stick surface free from toxic chemicals. However, it has a shorter lifespan and isn’t ideal for high-heat cooking like searing or deglazing. Jump to top picks.
Cast Iron: Naturally non-stick (when seasoned), extremely durable, and has excellent heat retention. It requires more maintenance (hand-washing, drying, and regular re-seasoning) and is heavy, making it less convenient for everyday use. Jump to top pick.
- Carbon Steel: Similar to cast iron but lighter and quicker to heat. It’s also non-stick when seasoned, though it requires regular upkeep and isn’t ideal for acidic foods. Jump to top pick.
- Enameled Cast Iron: Offers the benefits of cast iron without the need for seasoning, making it easier to maintain. It’s also non-reactive and works for acidic foods. However, it’s less non-stick and more expensive than seasoned cast iron and carbon steel. Jump to top pick.
Stainless Steel: Durable and versatile with no coatings to wear off, making it a long-term investment. Lighter weight than cast iron and doesn’t need seasoning upkeep; dishwasher-safe. But there’s a learning curve to prevent sticking and high-quality multi-clad options can be expensive. Jump to top picks.
Now, cast iron and stainless steel don’t seem like something one considers “non-stick.” But you can easily prevent sticking with some patience and a few tips.
Let’s get into those tips now, along with our in-depth analysis and testing of each material. Use these links to jump ahead:
Side note: This was literally my first attempt to cook eggs in cast iron and stainless steel when I recorded the video clips below.
Non-Stick Ceramic: In-Depth Test & Analysis
If you value ease and convenience more than durability, go with ceramic. It’s the closest alternative to Teflon you can get.
While not quite as non-stick as PTFE, it offers similar ease without health and environmental concerns, as ceramic coatings are PFAS-free. You may need a bit of oil for optimal performance, but no seasoning is required, making it lower maintenance than cast iron.
However, like Teflon, they only last a few years and don’t sear as well as cast iron or stainless steel.
Note: This is about ceramic-coated pans, not pure ceramic cookware, which is expensive, fragile, and not ideal for non-stick cooking. Ceramic-coated pans are aluminum with a silica (sand)-based gel coating, hardened into a “ceramic-like” surface.
Now, let’s see how effective these coatings are:
The Test: How Ceramic Pans Perform
Below, I’m using a 10” Blue Diamond ceramic pan without butter.
Let’s test it out.
Step 1: Preheat the pan (essential!) for 1-2 minutes over medium-low to medium heat.
Step 2: Add your egg(s).
I snapped the above image right after adding the egg. Notice how the whites stay put? That’s because the pan is hot enough.
You can test the pan’s heat by splashing water onto its surface. It’ll sizzle when the pan is ready.
Step 3: Let the egg sit for a minute or two before you start moving it.
And then…
No sticking whatsoever! For scrambled eggs, follow the same measures:
Preheat, then let the eggs sit for a moment before scrambling.
Is the food still sticking? Here’s why:
- You didn’t fully preheat the pan before adding food. If the pan is too cold, food sticks.
- You’re going too hot and the food burnt to the pan.
- You’re flipping/ moving the food too soon. With proteins especially, let the food cook enough before moving it.
- You didn’t add oil for extra sticky foods or on older pans (preheat the pan before adding oil).
- The pan has built-up oil residue, which happens from non-stick aerosol sprays (due to the extra chemicals). Clean your pan with a baking soda/ water mixture to rid the residue.
Essential Considerations for Choosing a Ceramic Pan:
- Construction: Thick, higher-quality ceramic pans heat more evenly, which helps prevent sticking.
- Stovetop compatibility: Ceramic pans need stainless steel or iron layers for induction compatibility. GreenPan’s Valencia Pro, for example, uses an iron/ copper bottom disk. Caraway is another induction-compatible line.
- Coating: Not all ceramic coatings are created equal. For example, Blue Diamond or GreenPan’s Thermolon use diamond-infused ceramic coatings, which increase durability. Hunt for a diamond or titanium-infused coating.
5 Best Practices to Prolong Your Pan’s Lifespan
- Use low/ medium heat only. Too much heat weakens the coating.
- Avoid non-stick aerosol sprays. Instead, add a dash of natural, high-smoke-point oil such as canola or vegetable.
- Let the pan cool before cleaning to prevent shock damage.
- Avoid the dishwasher, even if labeled dishwasher-safe. It degrades the coating. Stick with a soft sponge and hot, soapy water.
- Avoid metal utensils – use wood or silicone tools instead.
Recommended Options:
Caraway (modern and stylish): High-quality PFAS-free pans with trendy colors and unique storage racks. Ideal for small spaces (like my apartment’s kitchen, lol).
GreenPan (gold standard): I recommend their GP5 line for the best performance, though it comes at a higher cost. Their Valencia Pro line is my second favorite, nicely balancing performance and affordability. The Lima line is a great budget option.
Our Place Always Pan (most versatile): The Always Pan is my most-used ceramic pan for its durability, performance, and highly adaptable design. It cooks almost anything.
Cast Iron (All Types) & Carbon Steel: In-Depth Test & Analysis
Choose cast iron if you value durability and your food’s end result over ease. Once well-seasoned, it performs nearly as well as non-stick pans. (For a lighter option, consider carbon steel, or enameled cast iron for cooking acidic foods.)
Cast iron and carbon steel develop a natural non-stick surface that improves with time. You can achieve non-stick cooking like Teflon—minus the toxins—with proper maintenance, preheating, and plenty of oil.
Both are affordable, versatile, oven-safe, and compatible with all stovetops. They excel in searing and browning due to their dense, heat-retaining design. (Though cast iron is thicker and retains heat better).
However, they require more effort to prevent sticking, and cast iron’s heaviness and slow heating can be cumbersome. Carbon steel offers a lighter, faster-heating alternative, ideal for those first transitioning from non-stick pans.
For cooking acidic foods, opt for enameled cast iron, which won’t react with acids like carbon steel or bare cast iron.
First Things First: How to Season Your Pan
Before anything, always season your cast iron or carbon steel pan. (You do not season enameled pans.)
The seasoning is your base layer and helps prevent most foods from sticking. Yet, for super sticky stuff, the following section is still critical.
Step 1: Wash your pan with dish soap and hot water (among the only times you’ll use soap), then dry it thoroughly.
Step 2: Place foil on your oven’s bottom rack to catch any oil drippings. Set the oven to 450-500℉.
Step 3: Wipe your pan inside and out with a layer of vegetable oil. Cover every nook and cranny.
Step 4: Grab a fresh towel and wipe the pan again, stripping any excess oil. You want a super-thin layer left over. Too much oil will gum up and cause stickiness.
Step 5: Place the pan upside down on your preheated oven’s top rack (the foil catches any dripping). Bake for 1 hour.
Step 6: Once the time is up, let the stove and pan cool before removing from the oven.
Voila. Now you have a slick, correctly seasoned pan. And the best part? The seasoning maintains itself from the fats in your food! With more and more use, you can expect the pan to become increasingly non-stick.
The Test: How to Prevent Sticking With Any Cast Iron or Carbon Steel Pan
For demonstration purposes, I’m using my 12” Lodge cast iron skillet here, but the steps are the same for enameled pans and carbon steel.
Step 1: Preheat the empty pan over medium-low for 4-8 minutes (carbon steel won’t need as long). I use the #4 setting out of 9 on my electric stove. Gas stoves heat faster, so you won’t need 8 minutes.
Since cast iron disperses heat slowly, you must ensure the entire pan is hot. To check, use the water drop test: Drip some water on the pan’s center and towards the edge. As shown in this video, the water should ball up in both places (looks like Mercury).
Step 2: Once the pan is hot enough, add 1-2 tbsp of fat (butter, ghee, oil, etc.) and give it 20-30 seconds to heat up. For butter, wait until it’s fully melted and spread it around the pan.
Step 3: As soon as the butter fully melts, shown above, drop your eggs (or pancake batter) in. Let the food sit for a minute or two – wait until the whites stiffen and bubble. You’ll see them almost rise up from the pan’s surface.
See below:
Ignore the one egg with a broken yoke – that was purely my error!
Step 4: Once the egg whites firm up a bit (shown above), you’re ready to flip.
See, no sticking whatsoever!
For scrambled eggs, follow the same concept. Preheat, oil, then pour in your whipped eggs. Then, let the edges start lifting from the skillet’s surface before you begin scrambling.
Is the food still sticking? Here’s why:
- Too little butter or oil.
- The pan is too cold when you add the fats.
- The oil burned. If you add the fats too early, they can burn and gain a gummy texture that causes sticking. So, add the fats (to a hot pan), wait a few seconds, then add the food.
- Too much heat. Low and slow heating works better for delicate foods in cast iron or carbon steel. Reserve higher heat settings for searing.
- The food is too cold. Let ingredients sit outside the fridge for a little before cooking.
- The meat or fish is too wet. Always pat dry proteins before tossing them into the pan.
Considerations for Choosing Your Type of Cast Iron Skillet:
- The pan’s non-stickiness: Modern cast iron pans, like Lodge, have a slight texture to help build a seasoning layer. Others, like Finex, have a polished surface that’s more non-stick out of the box.
- Ease of care: Enameled cast iron pans don’t rust or need seasoning upkeep. They also handle soap and acidic foods just fine. But they’re more expensive and less non-stick than seasoned iron.
- Weight: Cast iron is heavy, so only buy the size you need. For a lighter option with similar non-stick benefits, consider carbon steel.
4 Best Practices to Care for Cast Iron & Carbon Steel Pans:
- Don’t cook acidic foods in cast iron. Enameled versions handle acidic food, though.
- To clean, scrub with a stiff brush and hot water. Then, wipe dry to prevent rust. Avoid using dish soap unless you’re using enameled cast iron.
- For extra stuck-on food, boil water in the skillet on high heat. Then, work a metal spatula to scrape out the gunk. Coarse salt with a scrubber works, too.
- After you wash and dry your bare cast iron/ carbon steel pan, wipe a thin layer of vegetable oil onto the surface to preserve the seasoning.
Recommended Options:
Lodge (greatest value): Lodge’s cast iron skillet is my most used pan of all time. It’s very affordable and heats beautifully. Their carbon steel pans are great, too; I use them for camping.
Finex (best performing): Finex’s polished cast iron skillet isn’t cheap, but its stylish design and smooth surface resist sticking better than Lodge out of the box.
Staub (top enamel pick): Made in France, Staub offers high-performance enameled cast iron like Le Creuset but often at a slightly cheaper price.
Stainless Steel: In-Depth Test & Analysis
For something in the middle of those above, pick stainless steel. It’s easier to manage than cast iron and carbon steel and more versatile than all.
Stainless steel is a hybrid—non-reactive and rust-proof like ceramic and enameled pans, so you can use soap and the dishwasher for easy cleaning. You can also cook acidic foods without worry. But unlike bare cast iron, it requires little maintenance (no seasoning) and is lighter than enameled pans.
Stainless steel is compatible with any oven or stovetop, browns food well, and is highly durable.
But, the main drawback is the lack of a seasoning layer—food sticks more easily to steel than to seasoned cast iron or carbon steel. It’s generally more effort to clean, similar to enameled skillets.
Here’s how to use steel for sticky foods:
The Test: How to Prevent Sticking with Stainless Steel
Below, I’m using an old 8″ tri-ply Kenmore skillet with copper bonding.
For step-by-step instructions, follow the same process as cast iron (see above) – the only difference is heating.
Stainless steel heats up faster, especially when cladded with aluminum or copper layering. So, don’t preheat it as long. Heat it for a few minutes, then test the pan’s temperature with water droplets.
Let’s see how it goes for me:
Step 1: I preheated the empty pan over medium-low for roughly 5 minutes (#4 out of 9 on my electric stove).
Step 2: Then, I dropped some butter in and let it melt (although I think I used too much butter!).
Step 3: I dropped the egg in once the butter melted, then I let the whites stiffen.
See, you can make eggs without worry, even in stainless steel!
Step 4: Once the egg whites stiffened and bubbled (seen above in the video clip), I flipped the egg to finish it off.
Again, scrambled eggs (or other delicate foods) follow the same concept: Heat the pan to the right temperature and add enough fats.
Is the food still sticking? Here’s why:
The troubleshooting for stainless steel is the same as cast iron and carbon steel above.
If sticking is still occurring, you can add a temporary seasoning layer. Here’s how:
- Preheat the empty steel pan over medium-high heat for a few minutes.
- Then, add a thin layer of canola or vegetable oil. Wipe it around the surface with a towel (carefully).
- Then, let the pan sit until the oil begins to smoke. After it starts smoking, remove your skillet from the heat.
- Once the pan cools, wipe out the remaining oil. Done!
To be clear, you don’t need to season stainless steel. Plus, it’s not as permanent as cast iron seasoning. But it’s an easy process you can do right before cooking.
Choosing the Proper Steel Pan for Non-Stick Cooking:
- Even-heating design: Proper construction is crucial for using steel as a non-stick alternative. Grab a high-quality multi-clad pan with an aluminum or copper core sandwiched by stainless steel layers. This design prevents cold spots and heats evenly, reducing scorching and sticking. 3-ply is the most affordable, but 5-ply is best.
- Stainless steel grade: Avoid cheap 200-series stainless steel. It corrodes and sticks more easily. Ensure your pan is 300-series (304-grade/ 18/8, 316-grade, 18/10, etc.). 18/10 is best.
Best Practices to Care for Stainless Steel:
- Let the pan cool before washing to prevent warping.
- To avoid water spots, hand wash your pan with hot, soapy water – then hand dry before storing. If you use the dishwasher, remove the pan once the cycle is complete and hand-dry it.
- For burnt-on food, let a water/ vinegar mixture soak for 1-2 hours, then scrub with a Scotch Brite pad. You can also boil 2-3 sliced lemons for 10 minutes, then wash the pan after.
- Scrub the pan with Bar Keepers Friend or baking soda for stains or burnt-on oil.
Recommended Options
Cuisinart MultiClad Pro (best budget): Despite its affordable cost, the 3-ply MultiClad Pro nearly mirrors All-Clad’s D3 in heating performance, though it’s a tad stickier.
All-Clad D3 (gold standard): All-Clad’s flagship line features a mirror-polished, 18/10 finish for easier cleanup than cheaper steel pans. Its 3-ply aluminum core design heats fast and evenly. It’s not cheap, but it’s worth its weight in gold.
Demeyere 5-Plus (best-performing): The best stainless skillet I’ve used. Its 5-ply design ensures excellent heating speed and retention, while its smooth Silvinox finish reduces sticking better than All-Clad. However, it’s expensive.
Which Should You Pick? My Recommendation
All Teflon alternatives have their strengths and weaknesses. They are different tools for different jobs.
I recommend a mixture:
- Grab a high-quality, non-stick ceramic pan. Use it for super sticky foods like eggs and pancakes only. This will make cooking and cleaning easy and ensure the pan lasts long, as you use it less often. Jump back to top picks.
- Grab a good cast iron or carbon steel skillet for heavy-duty, high heat tasks like searing steaks or veggies. Jump back to top picks.
- Add a quality 3-ply or 5-ply stainless steel saute pan or pot (or an enameled iron version) for any acidic foods you cook. Jump back to top picks in stainless steel or enamel.
But, if I could pick only one, it’d be my seasoned 12″ cast iron skillet from Lodge. Its low cost and remarkable versatility make it a standout choice for me.
Conclusion
In summary, Teflon pans pose significant health and environmental risks, even in their “PFOA-free” forms, making it wise to explore alternatives.
Cast iron, carbon steel, stainless steel, and ceramic non-stick cookware offer safe, effective options that can match or even surpass Teflon’s performance when used correctly.
Each comes with its own advantages, from cast iron’s durability to ceramic’s ease of use, making them viable replacements depending on your cooking needs.
Which will you choose?
P.S. We showed you how to use these non-stick alternatives, but we’ve merely mentioned the best brands for each cookware type…
Check out our non-stick pan roundup for in-depth reviews of the brands selling the best Teflon-free options. Or, explore our ultimate non-toxic cookware guide for thorough reviews of the nine safest brands in all cookware types…. Not just non-stick.
Hi there! I'm Adam, author and founder of TGL. Since 2016, I've produced and sold non-toxic kitchenware throughout the US. Today, I'm using my passion and experience in sustainable product manufacturing to help families avoid unsafe reusable foodware. When I'm not writing, you'll find me hiking or camping throughout Appalachia!
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