4 Best Nonstick Cookware Sets, Tested and Reviewed

When we test nonstick cookware sets in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab, we consider both performance and ease of use, just as we do for all cookware, tools, and appliances we test.

✔️ Material: The body can be made from any cookware material, but most nonstick cookware has an aluminum or hard-anodized aluminum base for quick, even heating. ("Hard anodized" is a coating that strengthens the aluminum.) However, nonstick cookware made of stainless steel is a growing trend. The coating on the inside of the cookware is what makes a pan nonstick. There are two main types:

• Traditional nonstick: Coated with PTFE (Teflon), this type is typically slicker and longer-lasting than ceramic.
• Ceramic nonstick: Made with a ceramic or sand-derived coating instead of PTFE. It's a popular choice for those who prefer a chemical-free alternative, although it often wears down more quickly.

✔️ Weight: Weight is often directly correlated to the material.

• Stainless steel can withstand higher temperatures, heats more evenly, and resists warping, but it's heavier.
• Aluminum is lightweight and heats quickly, but it can warp and quickly burn your food.
• Hard-anodized aluminum is stronger and more durable than plain aluminum. Some models also feature stainless steel bases to enhance durability, resistance to warping, and induction compatibility.

✔️ Heat tolerance: Check the maximum oven-safe temperature. Higher-quality sets can withstand temperatures of 400–500°F, making them more versatile.

✔️ Handles: Long, thick, or wide handles are comfortable to hold and are typically designed to stay cool. Some have grips that encourage a particular hold for better balance, and helper handles are another nice feature to look for, making carrying large or heavy pans easier. In addition to the design of the handle, the material also plays a major role. When it comes to versatility, stainless steel handles can often be used in the oven at higher temperatures than plastic ones.

✔️ Cooktop compatibility: Most cookware is designed to be compatible with gas and electric cooktops. However, if you have an induction cooktop, ensure that the cookware you purchase is compatible. An induction-ready piece of cookware will have a base made of a magnetic material, such as iron. Most manufacturers will list this feature right on the box and even directly on the cookware item.

✔️ Price: Lower-cost nonstick sets can perform well initially, but premium sets often offer more durable coatings, reinforced construction, and longer warranties. Keep in mind that nonstick coatings degrade over time, so you’ll likely need to replace pieces sooner than your stainless steel cookware set. (About three to five years with regular use for traditional nonstick and about one to three years for ceramic.)

Traditional nonstick pans have gotten a bad rap because most are made with Teflon, a fluorinated coating also known as PTFE, which can release gaseous and particulate compounds at high temperatures that have been linked to health concerns.

In the past, Teflon was made with PFOA, a chemical linked to certain cancers, but it was banned in 2016 for use in the production of food contact articles in the United States. It's important to note, however, that in some cases, PFOA has been replaced with a similar chemical that's part of the same PFAS family.

While cooking with Teflon-coated cookware has been considered safe when used correctly and not overheated, there is growing concern about the prevalence of PFOA and other PFAS in the environment and their potential impact on human health. There is legislation on the table surrounding the use of it in cookware and how it should be disclosed to consumers.

If you’d rather skip nonstick coatings altogether, cast iron and carbon steel are excellent alternatives that can develop natural nonstick properties over time. These pans can last a lifetime if properly cared for. With proper seasoning—a thin layer of oil baked into the surface—both materials form a slick patina that allows foods like eggs or pancakes to release easily.

• Cast iron is renowned for its durability, heat retention, and versatility, allowing it to transition seamlessly from stovetop to oven.
• Enameled cast iron offers all of the excellent properties of cast iron, but it's coated with enamel, which helps make it nonstick, easier to clean, and eliminates the need to season your cast iron. It just tends to be pricier than uncoated cast iron.
• Carbon steel is lighter and heats up faster than cast iron, making it a favorite among professional chefs. Unlike traditional nonstick cookware, it can withstand higher heat and metal utensils without damage.

While most nonstick cookware these days claims to be dishwasher-safe, we still recommend washing by hand to help preserve the coating. Detergents and other harsh conditions in the dishwasher can cause it to break down more quickly.

For the rare case you come across a stubborn stain, gently use the back part of your sponge. Magic Erasers can also be effective tools for removing stickiness. Some ceramic cookware companies now include them in their sets. Do, however, use them with caution and not too often, as they can also cause the coating to wear.

Some nonstick cookware can go in the oven. Always check your user guide for the recommended oven-safe temperatures. If you don't have your user guide handy, 350ºF is a relatively safe temperature to keep in mind, especially if the handles aren't made of metal. Most nonstick cookware can withstand temperatures up to 400°F, and some on our list can handle temperatures as high as 600°F. Generally, nonstick pans should be used at medium to low heat settings, as high heat can cause Teflon to break down.

Technically, no, you don’t need oil or butter to prevent food from sticking on a nonstick surface. That’s the beauty of the coating. However, using a small amount of fat can still be beneficial: It adds flavor, helps food brown more evenly, and can extend the life of the coating by reducing direct wear and tear.

If you do use oil, use less oil than you would in a stainless steel pan (no need to coat the pan because excess oil can burn) and choose ones with a high smoke point (like avocado or canola oil). Cooking sprays can leave a sticky residue that’s tough to clean.

To protect the coating, it’s best to stick with wooden, silicone, or nylon utensils when cooking with nonstick pans. These materials are gentle and won’t scratch the surface. Even if a pan is labeled “metal-utensil safe,” regular use of forks, whisks, or spatulas made of steel can shorten the lifespan of the coating over time. If you do need to use metal occasionally—like a thin spatula for flipping fish—do so carefully and avoid scraping.

When storing, place a pan protector, paper towel, or soft cloth between stacked pans to prevent accidental scratches from lids or other cookware.

Kitchen Appliances Lab Director Nicole Papantoniou wrote this guide and oversaw the testing behind it. A trained chef, she has personally tested over 80 cookware sets in the past five years, including almost all of the sets featured in this article.

Kitchen Appliances Lab Analyst Eva Bleyer also contributed to testing for this guide.

Perry Santanachote is a contributing writer for Good Housekeeping. She has been testing and writing about the best kitchen appliances and cookware for over 10 years. She has even more experience in the food industry, working as a recipe developer, food stylist, and cook.