Best non-stick pan for frying eggs? I have a blackstone but don't always want to fire it up for 3-4 over easy eggs. Seems like all my "non-stick" pans stick. Looking for recommendations!

I'm on my second Made In. They wear out like any nonstick, but when they're new they're the best I've ever used.

We bought the 3 pack Kirkland non sticks from Costco - small medium and large. Love them. And it was like $20-30

Edit to clarify that this thread has talked me in to not spending on non sticks

I just bought a pair of oxo pans from Costco for less than $30. Happy with them so far

A 10 inch Tramontina professional non stick is on Amazon for 28 dollars. That's what I use.

https://www.amazon.com/Tramontina-80114-535DS-Professional-Restaurant/dp/B009HBKQ16/ref=sr_1_1_sspa?crid=1WMYZQ9JVUTX0&keywords=tramontina%2Bprofessional%2B10-inch%2Brestaurant%2Bfry%2Bpan&qid=1699670525&sprefix=10%2Binch%2Btram%2Caps%2C141&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1

Scanpan lasts a very long time if treated properly. Don't use metal spatulas, no dishwasher.

My Farberware $17 non-stick skillet from Walmart is going on 7 years and is still nearly as non-stick as when I got it. I think the key is that I don't scrub it hard, and I actually don't wash it that often if all I'm cooking in it is eggs. Also use a silicone spatula in it instead of other stuff.

Edit; actually was T Fal, not farberware

I have two All-Clad non stick pans that I use when I don't want to fire up the Blackstone... I got them cheap at HomeGoods or TJ Maxx. Like said above, I only wash them occasionally, and with just soap and a soft rag. I usually put a oat of butter in the pan to fry or scramble eggs, and use plastic or silicone utensils.

Bert315 said:

---

Love my carbon steel fry pans from MadeIn. It non stick per day but once seasoned they are and don't have to deal with one wearing out like traditional non stick.

---

Yep. Love my made in carbon steel pan. Did scrambled eggs this morning, no sticking.

If I'm cooking and it requires nonstick, I use that pan. If my wife is cooking she uses our expensive our place non stick skillet. It sucks. She gets way more sticking than me. If you actually read the directions and fine print, your aren't supposed to use it over anything higher than medium heat. Probably why it sucks, we definitely have.

Probably going to pull the trigger on a made in wok around Christmas.

Love Made In. I have both carbon and stainless steel. They are workhorses.

On my first Made In. Great pan. Love my Lodge as well.

Appreciate all of the responses. Settled on a Sams "professional" 10" for $14. Will research Made In for future purchase!

If it's specifically for eggs then I would third the buy a carbon steel pan and pre heat + use oil for eggs. Much better than a nonstick and you don't have to deal with the whole toxic/non-toxic coatings etc

Bruce Almighty said:

---

A 10 inch Tramontina professional non stick is on Amazon for 28 dollars. That's what I use.

https://www.amazon.com/Tramontina-80114-535DS-Professional-Restaurant/dp/B009HBKQ16/ref=sr_1_1_sspa?crid=1WMYZQ9JVUTX0&keywords=tramontina%2Bprofessional%2B10-inch%2Brestaurant%2Bfry%2Bpan&qid=1699670525&sprefix=10%2Binch%2Btram%2Caps%2C141&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1

---

Yep, this is what I use. I have them in all 4 sizes, including the beast 14". Use at least one of them every day. No sticking after a solid year+ of heavy use.

Are these truly flat/level at the bottom?

I have subscribed to the idea of buying a 'restaurant supply' grade of non-stick pan and replacing whenever it shows signs of wear on the coating (kids get the pans too hot).

But lately I have bought this T-fal line that's in the same price range of yours because I saw it recommended somewhere. They last long enough but my only complaint is it is slightly raised in the middle such that when an egg is cracked in the pan, it tends to make a donut if the pan isn't quite hot enough.

dgb99 said:

---

Are these truly flat/level at the bottom?

I have subscribed to the idea of buying a 'restaurant supply' grade of non-stick pan and replacing whenever it shows signs of wear on the coating (kids get the pans too hot).

But lately I have bought this T-fal line that's in the same price range of yours because I saw it recommended somewhere. They last long enough but my only complaint is it is slightly raised in the middle such that when an egg is cracked in the pan, it tends to make a donut if the pan isn't quite hot enough.

---

I haven't had that issue. One of the reasons I got my first one was because of that happening with a T-fal.

If you just want to fry eggs, get a Lodge carbon steel skillet in either 8" or 10" and treat it just like you would a blackstone or cast iron skillet. It will be non-stick after a half dozen cooks if you season it correctly, use a pad of butter to the pan before adding the eggs, and bringing the pan to temp before using it (should do this with all skillets).

https://www.lodgecastiron.com/product/carbon-steel-skillet?sku=CRS10

I knew carbon steel was more popular and readily available now, but had no idea lodge had some.

Yep. I bought a 12" a few years ago and use it quite a lot. It's about like their cast iron skillets…will never be as smooth as a French one, but does the job just as good. I have a 10.5" and 12" Stargazer cast iron, and it cooks as good as those and much lighter.

We use Hexclad and have liked them plenty.

A common mistake most make (myself included) is thinking a non-stick doesn't require any oil. If you don't put some oil, your food is going to stick. They just require less oil.

My wife has some ?hexclad? that she's enjoyed.

I use carbon steel or cast iron. She can't stand the weight of those which is understandable.