Recommendation for a Non-stick 10" or 12" Frying Pan/skillet with Cover

I've had t-fal and it sucked. It really is cheap and didn't last any reasonable time. Calphalon and All-Clad ones are both really good in my experience. I'd go into williams sonoma and talk to them about it. They're very knowledgable there and can help you make a good choice!

I have had a Calphalon stir-fry pan for the past three years. I LOVE it! It cooks evenly, cleans very easily, and is still in great condition. It can go in the dishwasher, but I usually hand wash it because of the size. I don't know how much it cost because it was a gift, but I would definitely recommend it!

I just had a Pampered Chef party and bought the 12" skillet from the Executive cookeware set and the lid to go with it and I LOVE it! Nothing sticks I can literally just rinse it after cooking anything and it falls right out, no scrubbing involved!! I never have to soak it or anything! This is the BEST skillet I have ever used!! It is a little pricey, just under $180 for the skillet and lid, but totally worth every penny! I use this for everything, from breakfst to dinner. The only problem I have is that it is SO big it can be deceiving as to how much there actually is in there!! :) It is totally dishwasher safe! If I had the choice I would pick this! Something awesome is that it has a lifetime warranty and the teflon will NEVER peel off. Unlike a cheap pan that is only coated, this is teflon all the way through. It is a "titanium reinforced alloy and hard anodized teflon (ti) nonstick!" This is the best pan EVER!!! Good Luck!

We have a Calphalon saucier. It is anodized aluminum, and non-stick, but not with a coating, just with the natural finish. (this means the coating will never flake off.) It is AWESOME. It cleans up really really easily, cooks well and evenly, withstands high heat, dishwasher, etc. etc. It is also a good shape and size, with a good handle. In short, it has been worth every penny to us.

ps. the warning of the poster below me doesn't apply to this because it doesn't have the nonstick coating.

Non-stick cookware is very toxic. I would get rid of all of it and not use any of it. See article below.

N.
SAH Mom, grandma

Non-Stick Cookware Continues to Prove Its Toxicity

More evidence has emerged regarding the dangers of Perflurooctanoic Acid (PFOA), which is used in the production of non-stick cookware and stain-resistant snack food packaging. PFOA is currently found in the bloodstream of 95 percent of American men, women, and children.

Now, a study has shown a correlation between PFOA and low birth weight in newborns. One of the head researchers in the independent study, Dr. Lynn Goldman, said that, “It appears that there is a relation between a higher level of exposure and lower birth weight, as well as the circumference of the head.”
Another recent study showed that PFOA caused an overreaction to allergens in mice.
PFOA has already been implicated in increased instances of cancer in the pancreas, liver, testicles, and mammary glands, as well as miscarriages, thyroid problems, weakened immune systems, and low organ weights.
A growing community of scientists believe the largest concentration of PFOA comes from the telomers used to make the stain and grease repellent coatings for fast food containers, apparel, and carpeting.
Sources:
• Organic Consumers Association February 14, 2008

Dr. Mercola's Comments:
It's been exactly 70 years since Teflon was first introduced, and we’re now reaping what was sowed -- most Americans test positive for PFOA in their blood, which the EPA has just recently identified as a likely human carcinogen.
Talk about being a day late and a dollar short.
Since its creation in 1938 by the DuPont Company, it has been added to countless household and personal care products besides non-stick cookware, such as:
• Clothing (Gore-Tex jackets and other apparel)
• Nail polish removers
• Eyeglasses
• Products designed to repel soil, grease and water, such as carpet and furniture treatments
• Pizza boxes, microwave popcorn, and other non-stick food wraps
• Protective sprays for leather, shoes, and clothing
• Paint
• Cleaning products
As an unregulated and untested chemical, Teflon gained wide distribution before scientists began looking into its impact on human health.
Now we know that simple acts like vacuuming carpeting with the "stain-resistant" claim will release the chemical into the air to be circulated in your home.
In another frightening example, the Food and Drug Administration (FDA) looked at microwaveable popcorn packaging and found that PFOA is not only present in the inner coating of the bag, but that it migrates to the oil from the packaging during heating.
At this point PFOA is so prevalent that even many of your sources of drinking water have been contaminated.
Why is Teflon Cookware so Bad For Your Health?
Non-stick cookware has become enormously popular because of its convenience factor; foods don’t stick to the surface.
However, it has now been shown that once heated – which is bound to happen when cooking – non-stick pans will quickly reach temperatures at which toxic fumes are released.
The coating begins to break down and release toxins into the air at a temperature of only 446 degrees Fahrenheit.
After about three to five minutes of heating, when the pans reach 680 degrees, they release at least six toxic gasses, including:
• Two carcinogens
• Two global pollutants
• MFA, a chemical deadly to humans at low doses
The Teflon brand, it was found, rose to 721°F in five minutes under the same conditions.
Now, if you heat your non-stick cookware to 1,000°F, a temperature that DuPont scientists have measured from stovetop drip pans, according to EWG, the coatings will break down into a chemical warfare agent known as PFIB, and a chemical analog of the WWII nerve gas phosgene.
That puts a whole new spin on “healthy home cooking,” doesn’t it?
The Many Health Hazards of PFOA
In animal studies, PFOA (sometimes also referred to as C8), which is the chemical that makes Teflon-coated aluminum slippery and non-stick, were found to cause:
• Serious changes in organs including the brain, prostate, liver, thymus, and kidneys, showing toxicity.
• Death of several rat pups that were exposed to PFOA.
• Changes in the pituitary in female rats, at all doses. The pituitary controls growth, reproduction, and many metabolic functions. Changes in the size of the pituitary are considered an indication of toxicity.
• An association with tumors in at least four different organs in animal tests.
• An increase in prostate cancer in PFOA plant workers.
Other unrelated studies have also found evidence of birth defects in babies from PFOA-exposed workers. In 1981, two out of seven women who worked at a DuPont Teflon plant gave birth to babies with birth defects.
How Do You Detox From PFOA?
That’s one of the most unfortunate parts of this mess. You can’t -- at least not quickly.
We now know that once PFOA is released into the environment, it doesn't break down quickly and disappear. According to Tim Kropp, a toxicologist with the Environmental Working Group, even if a person exposed to PFOA cuts off all future exposure, it still takes up to 20 years for the body to get rid of that initial contamination.
Other research has shown that four years after exposure, PFOA blood levels were still only reduced by half.
How to Reduce Your Exposure
Needless to say, your best bet is to pay attention to the products you use, in particular when it comes to your cookware. The best choice out there, in my opinion -- and the one that I personally use -- is enameled cast iron cookware.
This type of cookware is not only extremely durable and easy to clean (even the toughest cooked-on foods can be wiped away after soaking it in warm water), it is completely inert, which means it won’t release any harmful chemicals into your home or your food.

They are also very heavy, which is great for two reasons. Not only does it help build your muscle strength, but from a cooking perspective it becomes far more difficult to scorch your food. Since the pans have so much mass, you avoid the typical hot spots created by using gas burners on thin metal pots.
Additionally, avoid French fries, candy bars, pizza, and microwave popcorn, where Teflon coatings are commonly used. Fortunately, once you’re on the path of optimal health, these are items you probably wouldn’t touch anyway.

Related Articles:
It's Official: Teflon is a ''Likely'' Carcinogen

Teflon is in Your Food Packaging and You Don't Even Know It

Warning: Teflon Can Cause Birth Defects & Infertility

Please research the types of surfaces and dangers out there when you decide on cookware. There are lots of dangers out there, and I'm sure the health of your family is really the most important factor here.

-There was already a posting about the dangers of Teflon (which is actually a specific brand name), and those same dangers apply to anything listed as non-stick.

-There are also dangers specifically linked to aluminum, and hard-andonized aluminum. The most common of which is digestive issues.

-I also saw some recommendations for enamel coated cast iron options, this enamel coating contains lead. And in case it comes up, no you cannot get usable iron from cast iron either. When I became anemic while pregnant the dr didn't tell me to swing by Home depot & pick up some nails to suck on, he wrote me a prescription for a ferrous iron supplement.

I am really passionate about this because of some major helath issues my husband suffered that ended up being directly linked to our cookware. I ended up getting a set of surgical grade stainless steel cookware. Now I no longer have any of the dangers of unwanted metals or toxins leaching into my family's food. Bonus, food doesn't stick & its dishwasher safe.

Good Luck
J.

PS if you want more info let me know.

whatever kind you end up getting you should never put it in the dishwasher no matter what the pan says because it encourages the teflon to flake off faster and the teflon flakes are toxic.

I have the calaphon starter set (not non-stick) and it is packed in a box, I hate it. It cannot go in the dishwasher, half of the non-stick ones can't, you can't cook on high, the handles of mine get hot, it is just a pain. If I wanted cast iron like cookware I would just use cast iron.
But I have various non-stick pans and I like the Cuisinart one I got fom TJ Max and the WearEver I got at Albertson's. I have a Farberware probably from Fred Meyer and it sticks so will most likely be heading fo the trash or a garage sale. The others just wipe clean but I still put them in the dishwasher.
If you like to cook on high then you need to find a pan that won't warp. Also think about this, even a cheap pan will give you about 5 years use so if you spend 25.00 for it that still only works out to 5.00/year for a pan which isn't bad.

I hadn't used nonstick cookware for years because of how easily Teflon scratches, you can't cook at high temperatures and can cause health problems. Now there is a newer, ceramic non-stick surface out there and it's amazing!! I've found a few brands with this coating, but the least-expensive by far is the Martha Stewart Collection from Macy's. Here's the link for the 12" pan: http://www1.macys.com/catalog/product/index.ognc?ID=33718...

I have both the 12" pan and the grill pan (which they don't make anymore). It looks like they are on closeout now which is a shame because it really is one of the best pans I've ever used (and I have high-end stainless-steel cookware). Good thing is that you can get them for cheaper than normal. Other brands I have found are more like $80-90 PER PAN where these run $20-30 each.

I highly recommend them to anyone! Some of the perks are that you can cook higher temps which means you can actually use them in the oven up to 450° - perfect for things like frittatas that are started on the stove and finish under the broiler. They have no plastic on them to get destroyed. The are the easiest things to clean - just rinse them with soapy water and a sponge (I never put my good pots and pans in the D/W - it can ruin them). They stack well, can be hung up and they look great! They come in 3 sizes (I just got the biggest one for most use) and I honestly rarely use my expensive stainless-steel ones now. I also use all kinds of utensils on it - not just soft plastic ones like you have to do on Teflon. By the way, I had T-Fal ones for a few years when we first got married. They stuck more than these and fell apart/warped after a few years of use. I wouldn't get them again. I have had these for awhile now and they are just as nice as when I first got them. The only downside is that they don't have lids. I use my lids from other pans when I need one, but that could be a con for you if you have no lids.

I love my Calphalon!

I sold cookware at a fancy housewares store for years, cook all the time (I'm an uber-foodie) and have owned a lot of non-stick pans. I'm glad to see someone else recommended the Martha Stewart ceramic non-stick at Macy's, because it is a great value. Teflon non-sticks don't stay non-stick for more than a year, no matter how expensive they are. I've owned top-of-the-line ones from each of the big manufacturers: several "generations" of Calphalon non-sticks (they introduce a "new revolution in non-stick" every couple of years), Scanpan, Circulon, All-Clad. It doesn't matter. No matter what they say, they don't stay truly non-stick. More expensive ones just last a little longer and heat a whole lot better. I finally gave up and bought two different non-sticks--one expensive and one cheap. First, a very expensive (and very heavy) non-stick ceramic surface one from Le Creuset, which is enameled cast iron. It is really stick resistant rather than non-stick. You don't get eggs to slide out like a kid on a slip and slide, but they don't stubbornly hang on either. I love it and it will clearly last forever. The cheap one is a Martha Stewart one. It is more non-stick and a lot cheaper, but I'm not sure how it will hold up in the long run. I've had it about 4 months, and it is great so far. I also have a wonderful, wouldn't trade it for anything, Calphalon anodized pan that is not non-stick, but stick resistant. It is from the old Professional line. Unfortunately, they discontinued that line a number of years ago...for a new revolution in non-stick...which was replace in turn a couple of years later. ;) I still think the original was the best.

For my part, I recommend that you decide how non-stick you want it. If you want super non-stick and are willing to throw away your pan every couple of years, then buy the Martha Stewart one. If you can do with somewhat non-stick and are willing to spend the money ($100), then the Le Creuset one is really great. Don't spend a $100 on any of the true non-sticks from the high end brands.

As far as washing in the dishwasher: reconcile yourself to the fact that you can't unless you get a ceramic non-stick. They may say you can with other non-sticks, but it just isn't true. The detergent from dishwashers destroys the non-stick coating.

Finally, my advice on something you didn't ask: get the 12" and skip the 10". If you want to stir-fry, then a 12" is the smallest you should buy. Also, if you are just stir-frying and not looking for something to cook flawless eggs with no oil and want something inexpensive, then buy a heavy cast-iron skillet, season it, and enjoy! They hold the heat better than any other type of pan, which is what you need for stir-fry.

Good luck!

http://www.idealbite.com/tiplibrary/archives/stick
there are options here, other than teflon...