Looking for the perfect pan to fry eggs in

June 27, 2022 8:48 AM

We are a few pans and many $$$ in and haven't found something that works to fry eggs without the egg getting stuck to the pan. We've tried Calphalon and All Clad.

Here are the idiosyncratic requirements:

1) Under 10"
2) Has lid
3) Non-stick that stays non-stick
4) Is there a pan that slopes toward the center?

posted by *s to Home & Garden (18 answers total)

The problem with #3 is that nonstick coatings degrade. You'd probably be better off looking at properly seasoned cast iron or carbon steel if you want to buy a pan for the long term. Serious Eats on nonstick pans.
posted by telophase at 8:51 AM on June 27, 2022 [12 favorites]

There isn't really such a thing as non-stick that stays nonstick forever, but I will say I randomly bought this pan that was meant to go in the camping supplies but it is SO useful and perfect for all kinds of things including egg-frying and shallow-poaching (which needs a nonstick bottom to work reliably) that it lives inside and also gets taken along camping. It's got a better more solid coating than any other dark nonstick pans I've bought in the past couple years. I keep talking myself out of getting the 11" to go with it but I think I'll cave eventually.
posted by Lyn Never at 8:54 AM on June 27, 2022

Properly seasoned cast iron will last a lifetime and will perfectly fry an egg every time.
posted by twelve cent archie at 9:20 AM on June 27, 2022 [7 favorites]

Just out of curiosity, are you putting the eggs in after "pre-heating" the pan? That can make a difference.

I just use a cheap t-fal pan, which works well if I heat it up properly beforehand.
posted by skunk pig at 9:28 AM on June 27, 2022

Even the best nonstick coatings only last a few years. Well seasoned cast iron is the permanent non-stick option. However, the key to preventing eggs from sticking is to get the pan hot enough before adding anything. I use a Calphalon stainless pan sometimes and my eggs do not stick. 'Hot enough' in this context means if you flick a drop of water onto it, it bounces and rolls around. Add your oil or butter, wait a moment for that to heat, then add your eggs. Preheating is also key even for cast iron. You just don't have to add oil since that's what the seasoning is, and you know it's evenly coated across the whole pan.
posted by ananci at 9:33 AM on June 27, 2022 [5 favorites]

The professional wisdom on nonstick pans is to buy an inexpensive one that's good enough and replace it when the coating loses its magic. Cooks Illustrated now recommends the 'Oxo Good Grips Non-Stick Pro Open Frypan' in every size (their previous recommendation, the 'T-Fal Professional Non-Stick Fry Pan,' is recommended as "best induction-compatible skillet under $50"); the Wirecutter recommends the same Tramontina model as in the Serious Eats link above. I don't think any of them come with lids, but I just use a lid from another pot that fits well enough.

I'm on my third T-Fal. I get about two years out of mine before omelettes become too difficult. There was recently a Costco deal on a two-pack of the Tramontina, so keep your eyes open for sales.

The Julia Child trick to know your pan is hot enough is to use butter and wait until the foam subsides. If the butter browns you waited too long.
posted by fedward at 9:37 AM on June 27, 2022 [3 favorites]

I was quasirecently in the market for a new nonstick pan. The Wirecutter has a good selection to choose from that is of course tested. I ended up with their Runner Up, Nordic Ware Restaurant Cookware 10.5-Inch Nonstick Fry Pan. It's a great pan.
posted by Medieval Maven at 10:30 AM on June 27, 2022

I use an All Clad frying pan to fry eggs. I burned them constantly at first until I realized that the pan was too hot, I wasn’t using enough oil, and I was failing to lower the heat after the initial sizzle. I watched a few videos about the “ leidenfrost effect” to help me understand how to dial in to the correct temperature to avoid sticking.
posted by cranberrymonger at 10:55 AM on June 27, 2022 [2 favorites]

I use carbon steel to fry eggs and nonstick for scrambled eggs because I like using a metal spatula for fried eggs, and I like the crispy bits they get. Carbon steel is smoother than cast iron IME, and way easier to handle.

Sounds like you just want cheap nonstick. I like the Tramontinas (or did until I got induction, when I switched to cheap all-clad nonstick). Don’t buy any marketing hype, all nonstick needs soft utensils and degrades eventually.

Out of the box idea: if you want sloping toward the center, how about a (well-seasoned carbon steel) wok?
posted by supercres at 11:02 AM on June 27, 2022 [5 favorites]

My Ikea KAVALKAD 9" pan has been great for eggs and I'll happily get another when it loses its nonstick mojo, which it hasn't done in the several years I've been using it. It doesn't have a lid, but it's only 4.99 (really) and I have a pot lid that works just fine on it. I also bought a second one since they're so cheap and only use the first one for eggs, which seems to help.
posted by indexy at 11:03 AM on June 27, 2022

Scanpan is the exception to the rule when it comes to nonstick pans. Their nonstick nature comes from the unique surface, rather than a coating. We just recently bought one that we can use on the stovetop and then put under the broiler to make salmon with a honey-based glaze. We made this dish once with our well-seasoned cast iron pan and, after some serious scrubbing (and much cursing from Mr. DrGail), it finally came clean. With the Scanpan, everything including the honey glaze that has been burned solid under the broiler just slides right out. Can't recommend them highly enough. Here are their sub-10" frying pans and these are the lids.
posted by DrGail at 11:10 AM on June 27, 2022 [4 favorites]

I normally use my t-fal and it’s fine, any residue comes off easily with a silicone spatula, but last week I used one of those Red Copper pans advertised on the mesothelioma channels—someone was moving and getting rid of it—and my god, that egg just slid rid off onto the plate. Nothing left behind.
posted by TWinbrook8 at 11:26 AM on June 27, 2022

I'd go with the T-Fal or Oxo as mentioned above, or a cast iron if you're ok with a little more maintenance in exchange for a lifetime pan.

A few notes about your nonstick pans:
DON'T use a cooking spray like Pam, as it will mess up the coating.
DO use some butter or oil or bacon grease. Nonstick doesn't mean you don't need at least a little fat
DON'T use metal utensils or wash it in the dishwasher - those will reduce the life of your surface.
posted by hydra77 at 11:56 AM on June 27, 2022 [1 favorite]

I used a ceramic nonstick pan at a cabin last year and was pleased with the results. I just got one of my own so I can't speak to how long they will last. We are not using metal in it and only scrubbing with a soft sponge. The non stick is so good that we have not needed any scouring yet.
posted by soelo at 12:35 PM on June 27, 2022

There is a bit of mystery to your question. You are buying excellent quality pans and they are not working like they work for other people. It should be a simple task to fry an egg on an All Clad pan without any sticking. Like others, I suspect high heat is the culprit. And when you ask for sloping sides, I agree with others that you are perhaps looking for a wok.
There is no more wonderful and perfect kitchen tool than a well seasoned carbon steel wok. But to get to the right level of seasoning will take maybe six months of continuous use. You don't have to limit your use to Asian food, I have cooked every type of food in mine. Chili in the wok, hamburgers in the wok, fried eggs in the wok. Very often potato fries in the wok, they do a lot of good for the non-stick surface ;-) I fry eggplant in the wok very often, because it is a good thing and I love eggplant.
I have non-stick pans that I use for omelettes, Spanish Tortillas, frittatas etc. and also a tiny little pan for one fried egg. They are good and last for a long while because I am the non-stick police and no one here uses metal utensils on them or turns the heat up on high. But eventually, they die. And then I feel bad because they are a waste and the non stick surface is not recyclable.
posted by mumimor at 12:45 PM on June 27, 2022 [3 favorites]

My solution to this was to buy a tiny, inexpensive (5$) nonstick pan, use it exclusively for eggs, and replace when needed - all nonstick coatings will degrade eventually but it'll last years and years without sticking if you're careful with it (never ever use anything metal or even hard plastic when cooking or cleaning it). I do use oil or butter every time, spread over the surface just to make things easy. FWIW I was never able to achieve the ability to fry eggs in my cast iron despite trying the usual suggestions so some expertise may be needed there.
posted by randomnity at 2:33 PM on June 27, 2022 [1 favorite]

We’ve had a small Calphalon anodized aluminum pan for about 20 years that we primarily use for frying eggs (occasionally other small fry jobs, but mostly eggs). Its coating is still like new - the other pots we got at the same time are gone, but this one pan is still fine. I use a thin silicone spatula that’s only for eggs so the edge stays sharp. Low heat and a very little bit of butter (like I just swipe a stick of butter around the pan quickly) are the other key elements.

Put the burner on the lowest temp it’s capable of for a start. You can always turn it up. Let the pan heat up thoroughly. It will take longer than you think. The butter should just barely sizzle.

I also have an even smaller and older stainless steel skillet. Same low temp, same amount of butter, but it will get the edges a bit brown and crispy if you like that.
posted by Kriesa at 6:38 PM on June 27, 2022 [1 favorite]

carbon steel pan has become by go-to for eggs. Non-stick loose their coating over time, carbon steel on the other hand gets more non-stick with use.

Requires maintenance but it has worked well for me. They come as cheap as $20
posted by radsqd at 6:59 AM on June 28, 2022 [1 favorite]