Non-Stick Pans: What They Are, How They Work, and What Chefs Really Use

When you think of a non-stick pan, a cooking surface coated with a synthetic polymer that prevents food from sticking. Also known as Teflon pan, it’s one of the most common pieces of cookware in American kitchens. But here’s the thing—just because it’s popular doesn’t mean it’s always the right tool. Many people buy non-stick pans thinking they’re the secret to perfect eggs or crispy pancakes, but professional chefs rarely use them for those tasks. Why? Because the coating breaks down under high heat, scratches easily, and doesn’t develop the fond that gives food deep flavor.

The real magic in cooking often comes from carbon steel, a durable, heat-retaining material that builds a natural non-stick surface over time with seasoning, or cast iron, a heavy-duty pan that holds heat evenly and gets better with age. These aren’t just alternatives—they’re upgrades. A non-stick pan might be great for scrambled eggs on a lazy Sunday, but if you’re searing, browning, or deglazing, you need something that can handle high temperatures without releasing fumes or flaking. And let’s not forget pan scrapings, the brown bits left after cooking, also called fond, which are the foundation of rich sauces and gravies. Non-stick surfaces make it hard to build fond, which is why chefs avoid them for anything that needs browning.

So what should you look for? If you’re buying a non-stick pan, go for one with a thick base and a reputable brand—cheap ones warp fast and lose their coating after a few months. But if you want to cook like someone who knows what they’re doing, try a carbon steel skillet. It’s lighter than cast iron, heats up faster, and with a little oil and time, it becomes more non-stick than any coated pan ever could. And don’t forget to treat your pans right: no metal utensils, no dishwashers, and never heat them empty.

The posts below cover everything from what chefs actually use for eggs to how to clean and extend the life of your cookware. You’ll find real advice—not marketing fluff—on when to use non-stick, when to walk away from it, and what to replace it with. Whether you’re a beginner frying your first omelet or someone who’s tired of peeling stuck food off a scratched pan, there’s something here that’ll change how you cook.