Is this $100 Nonstick Pan Really the Best? — The Kitchen Gadget Test Show
100 Comments


– What makes for a
really good nonstick pan? So we have three different price points of nonstick pans. We have the T-fal, for $25. The Calphalon for $40. And then the All-Clad for $100. So each of these pans
that we are testing today are made without PFOA. Which is a harmful chemical sometimes used in manufacturing these types of pans. So never buy a pan that isn’t PFOA-free. Of course, in my experience,
at the restaurants, we try not to invest too much money into really expensive nonsticks, because typically what happens
is everyone’s using it, and they get messed up. And then we’re gonna have
to buy them all over again. So we don’t like to invest
too much money in them, so I always go for a
cheap to mid-tier option and just replace them every
time they get scratched. I would say that if you’re a home cook and you’re taking care of your pans, then you could maybe invest in something a little bit more expensive and nice. So the tests that we’re gonna do today are gonna show how the
pans do in low heat, medium heat, and high heat. So for the low heat, we’ll do an egg test. For medium heat we’ll do pancake, and for high heat we’ll do a fish sear. And of course for these tests we’re not using any butter, oil or fat to test the quality of the nonstick. Okay so starting easy,
(claps) we are gonna do the egg test on low heat. We’re gonna cook two eggs per pan, and the point is that we’re
coating the entire surface to see how it comes out. Okay so we got our eggs,
and we’re gonna start off with our low end, the T-fal. Looks good, typical nonstick. You can see the edges, they’re
coming away from the pan, so it’s working, it’s all good. Well that came right out, looking good. Passed the egg test. So this is our second option,
the Calphalon for $40, and I’m noticing that this
actually got really, really hot, much quicker than the other one. So when you’re doing an omelet, you get this real thin layer on the sides, which I’m not sure if it’s
gonna come out or not. No. Ugh, I can’t believe it! (man laughs off camera) So this is not gonna work. Oh, what? This is BS, straight up. It’s the same heat as the other one. This is why we do The
Kitchen Gadget Test Show. I’m shocked, actually.
– Okay. – Now moving on to the All-Clad, which is our most high-end pan. And you can see the skin
coming away from the pan, which we didn’t see with the Calphalon, which is what should be
happening with a nonstick. That’s how it should be, it’s perfect. Maybe there is a difference! So I am totally shocked,
because I really thought the egg test was a no-brainer,
and that they would all work. But obviously we had a lot of differences. Starting with the T-fal. No residue, it looked really good, and it performed quite nicely. Calphalon, not so much. I had a hard time obviously. And you can still see, there’s
still some left in there. And of course the All-Clad, no residue, beautiful omelet, passed
with flying colors. So it’s surprising that the
low-end and the high-end is kind of equal, and the mid-tier just didn’t work at all. So moving on
(claps) to our second test, pancakes. We are testing medium heat, and we’re gonna use pancake batter to see the evenness of the heat, and of course the nonstick element. Starting with the T-fal. Okay. The ideal pancake should
be a beautiful, even sear on both sides, slightly crispy
but still fluffy inside. Okay guys, I’m ready to flip. Now when you see all these bubbles form, that’s when you know you’re ready to flip. Beautiful, that was easy. Look at that. That is a nice pancake. And it’s really beautifully even, too. Okay, that was easy, moving on. Now with the Calphalon. The material of the
Calphalon is much thinner. No I got it. So what we’re noticing with the Calphalon is that the material is really thin, so it’s getting hotter a lot quicker. So we’re gonna redo the
test, at a lower heat. Okay. Even at a lower heat, I’m
still hearing the sizzle. Time to flip. I mean it is nonstick, but it’s not as smooth as our first pan. I mean yeah, you see rings. It’s not like an even, beautiful color. Okay. Okay. There we go. There’s some residue. Okay so now moving on to the All-Clad. Yep, feels smooth. Look at that. I see some residue on the pan. I mean it’s really subtle, but
there’s still some in there. Okay, moment of truth, guys.
(Claps) The results. Starting with the T-fal. Our pancake looks
beautiful, very, very, even. Okay so our Calphalon,
which we had trouble with so we had to make the pancake twice because it was heating up too quickly. Our pancake is also very blotchy, and you can see these rings of unevenness. And now for our All-Clad. You can see the pancake looks pretty nice, but there’s a little bit of unevenness. But overall not bad. But I can see a little bit
of residue left on the pan. See? This is why I said, you
shouldn’t spend so much money on nonstick, the T-fal is winning by far. Now moving on to high heat. It’s going to smell like fish, we’re all gonna smell fishy. For our next test we’re
searing fish on high heat. So this is the T-fal. Gonna cook some salmon on skin-side down. (pan sizzles) All right. (pan sizzles) I don’t know, does that look burnt? Slightly. Moving on to our Calphalon pan. (pan sizzles) Nice and crispy, and it didn’t stick. But this is good, this is done. I’m very confused by that. Moving on to our most
expensive pan, the All-Clad. (pan sizzles) It’s too blotchy everywhere. I mean it’s crispy, it’s
not burnt, it’s just like. A little bit surprising. Obviously we’re not using
any oil or fat in the pan, and we were just searing the salmon as is. So the T-fal and the All-Clad
kind of had similar results in terms of the evenness of the skin. So you see little pockets, similar patterns on both of these. Whereas the Calphalon was
surprisingly pretty nice and even. You can see that the
sear is nice and even, it’s crispy all throughout. They all did pretty well
with the nonstick element. Except for the T-fal, surprisingly you see a little bit of the residue left, there was a tiny bit
of sticking happening. The clear winner I would
say is the Calphalon. Which is really interesting because it failed the other two tests. But in terms of the fish
searing beautifully and evenly, I think it did the best job. We are going to test
the durability of these. So we will take a steel
wool, and rotate 25 times. And then we will use a metal spatula, and go back and forth 25 times. Non-stick pans have a reputation
of being not so durable, so that’s why we’re doing this test. Do not do this at home, you should never use
metal on your nonstick. But for testing purposes, we must do it. And of course for the last
test, our durability test, I would say the T-fal
was the clear winner. Not much residue on the pan,
so pleasantly surprised. All right guys, final thoughts. We went through all the tests. You really don’t wanna spend
that much money on nonsticks, because honestly, for $25,
this does the best job. So why go and spend $40 to $100 on something that doesn’t work as well? The T-fal is amazing, it did a great job. Clear winner.

100 thoughts on “Is this $100 Nonstick Pan Really the Best? — The Kitchen Gadget Test Show

  1. can you test the Analon nonstick? it's priced right above the T-Fal but I believe is a much better product than all in the test.

  2. It says on the box to prep the frying pan before first use. You have to apply a small layer of oil and follow the instructions.

  3. I think this is one of the best demonstrations Ester has done, and the steel wool and metal spatula tests go some way toward durability assessment. Personally, however, my well seasoned cast iron and carbon steel skillets are so slick I have no need to get a dedicated non-stick pan, but I appreciate the video.

  4. Wish you would've tested the flatness using water, (cold) before & (hot) after heating. Some pans come with a slight convex center but will flatten out when heated. Flatness is so important so the oil won't pool around the edges, leaving the center high & dry.

  5. The thing is that Teflon pans are not made for high heat. The coating will actually melt everytime you put the pan on too high and it will get ruined and your food will have Teflon in it even tho you can't see it

  6. America's Test Kitchen is much better at doing these tests. They give all the scientific info on what they're doing and make sure there's no room for doubt.

  7. Still using a T-fal wok purchased in a K-Mart in the early 90's still looks and performs as new.. never used above medium heat.

  8. Great review and on the money I ended up purchasing a set of the T-Fal and they work great.  8", 10" and 15" I think it is.  Sadly the 8" for a egg skillet other than scrambled is a fail since the construction is wrong the base and walls meet in a straight edge so not the best for the one handed flip.  I have one that I've had for 10 years I purchased from restaurant supply and the base to walls is a rounded/beveled edge which gives an assist when doing he one handed flip for 2 eggs for over easy.  Now off topic even though it's old news was ticked off BFlay got the votes when you went on his show grrrr…but love your reviews and even your choibites content. 🙂

  9. Non stick pans are beyond unnecessary; they are unwanted, and bad for cooking in general. Use iron or steel pans, but learn to use them.

  10. calphalon uses a different non stick coating, it's less non stick than regular cheapo non stick pans. they last longer but they do not do same non sticky-ness, if that's a word, like cheapo pans do.

    all clad uses also a different coating but obviously a better non stick coating than calphalon, and should last longer than the calphalon

  11. i have a le creuset non stick pan that i got for 50 bucks on sale and i've been using it for close to 10 years. hasn't failed me yet.

  12. I've purchased all of these. The All-Clad handle sucks and is super uncomfortable biting into your hands without a handle cover or a mit. The Tfal is good and I've had good luck with OXO Good Grips non-stick pan as well (thinner, lighter, cheaper, but cooks great and has outlasted more expensive All-Clad's). Great test!

  13. Okay. I need to buy cheapest one and the most expensive one for making eggs and pancakes, then the second one for frying fish. Talk about saving money! 😂

  14. I got the new Tfal Heat Mastery pan with blue sapphire technology for $15 from Amazon and I love it! Best pan I've ever owned and that includes my Granitestone nonstick pan that is a step above regular nonstick pans.

  15. Calphalon outperforms allclad and tfal when it’s hot. Not sure how it failed the egg test it works perfectly on mine

  16. This show could learn a thing or 10 from America's Test Kitchen. No consistency in her method nor strength of repeated testing.

  17. These types of tests are never without biases. This one is undisguised advertisement for Tefal. Notwithstanding, I am in the market for a Calpahone or All-clad. All non-stick pans, however proven or reputable, should have a coaxing of cooking oil or butter to begin cooking, unless it's an air-frying stunt.

  18. With the Salmon test, the oil in the skin rendered out and allowed the fish to fry in itself. My theory is that the Salmon stuck to the calphalon but allowing it to render and crisp up it released itself and because it stuck it had full surface contact= even browning.

  19. Young lady you have a habit of doing reviews without understanding the characteristics of many products or simply improper use as your pan of the iwatoni burner which I have preferred for several years.

  20. This girls restaurants are gross. They basically scratch off the nonstick surface into the food little by little. That’s gross

  21. Do you have a test of the "copper" pans compared to these type black non-stick? They show that you can use metal utensils and scrub them without damage on coppers… and some porcelains..
    Odd thing is I have the exact Caphalon pan and I had great results, in the beginning. I used it a LOT and it did great for a while, (much better with eggs and pancakes than your test), but after 6-12 months even carefully washing it with only a sponge or a nylon brush, I then had to start using oil sprays to achieve a non-stick surface, where I only used before for flavor. I think the instructions stated to use at a temp UP TO medium heat and never on high, which I always followed and always used plastic and/or silicone utensils. I think the Caphalon states non-stick, but not oil-free cooking.
    my $8 Aldi's non-stick pan works great and has outlasted any other non-stick pan and is oil-free.

  22. Throw those away! Buy a used rusty cast iron pan, scrub the rust away and re season with crisbee. STAY AWAY FROM TEFLON! Cast iron all the way

  23. Korea makes some high quality low priced non stick pans Ilo brand we just bought the Titanium non stick pan set but we live in the Philippines so I'm not sure these non stick pans are sold in the US.

  24. I've always found Tefal non-sticks very impressive, even the very cheapest ones seem to hold onto their coating better than anything else. I typically buy thicker-based, forged aluminium ones with metal handles as I like their versatility, but I find even they don't last a year without starting to form fond. My mother's cheapo Tefal omelette pan, on the other hand, she's had for about 8 years. It's misshapen from having been bashed around, its handle is coming loose and it heats way too quickly for my liking, but I must concede, it's still as nonstick as it was the day she bought it. They're maybe not the most versatile nor well-built skillets out there, but they easily outperform pans 3-4× their pricepoint in terms of lasting performance.

  25. After really getting into buffing and seasoning cast iron and carbon steel skillets properly, there’s no way I would spent money on another non-stick pan.

  26. I use season carbon steel. I can do eggs and last a lifetime, and is healthier. No more nonstick crap that does not even last a year and is expensive.

Leave a Reply

Your email address will not be published. Required fields are marked *