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What Is The Best Wok? (2) - Nonstick Woks & Frypans FAQs

What Is The Best Wok? (2) - Nonstick Woks & Frypans FAQs

Click here to see all nonstick woks and frypans. 

In this article, "nonstick cookware" refers to all types, including woks, frypans, saucepans, and pots. Our aim here is to introduce the pros and cons of different materials as well as highlight their durability. The information in this article is based on our experience in the cookware industry.

What is the best nonstick wok and frypan?

The answer to this question is not easy since everyone's cooking habits are different. You will learn the basics of nonstick cookware and tips for choosing the right one for your needs.

It is important to understand the type of cookware you want so that you have reasonable expectations and can extend its lifespan. For example, you should not expect a carbon steel wok to be totally nonstick, nor can you expect nonstick cookware to be as durable as an iron wok.

When it comes to nonstick cookware, two of the most common questions are about durability and material. Let's start with materials. The most common types of nonstick cookware are PTFE-based and ceramic-based.

This article focuses on: 

Ceramic-based nonstick cookware

Ceramic Nonstick Cookware

The light colour of ceramic makes this cookware very popular on the market. It is also super easy to maintain and clean such products. Ceramic cookware is free of PTFE and PFOA. This is also why it has become a new trend in nonstick cookware.

Many of the nonstick cookware products have ceramic bases, though they have many names. Some stone and marble products are good examples. Since stone and marble are not "nonstick" by nature, a transparent ceramic nonstick layer is usually applied. When the nonstick performance is gone, you will not see the absence of the coating since it is transparent.

Today, most ceramic nonstick cookware features the name "ceramic" right up front. There are many reputable Korean brands. In recent years, Korea has become a major producer of ceramic cookware.

At the beginning of its development, ceramic nonstick cookware was more suited to stews and soups. It did not perform well for frying. As a result of recent technological advancements, the situation has changed. Now ceramic frypans are more durable and firmer. 

Ceramic coatings had limitations as well. The ceramic nonstick surface is afraid of high temperatures. Cookware will quickly become damaged if it is used at high temperatures. For example, they are not good for deep frying and steam. We are aware some cookware brands claim it can be done, but as a cookware retailer, we do not recommend it.

In order to keep ceramic nonstick cookware in good condition, proper heat control is essential (more so than PTFE-based products).

Here are some examples of ceramic cookware on our website:

PTFE-based nonstick cookware

PTFE Nonstick Cookware

Nonstick cookware with a black interior is usually made of PTFE, with some exceptions. These products have been on the market for a long time. They were also the most durable nonstick product before ceramic was introduced.

Due to some customers' dislike of a PTFE coating, the manufacturer enhanced its quality and safety. To this day, it is the most common nonstick cookware on the market. Reputable brands now make their coatings very safe and 100% free of PFOA, but is it not free of PTFE because the cookware itself is PTFE.

To enhance durability and safety, some reputable manufacturers use multiple layers. For example, manufacturers can protect the aluminum core with a stainless steel layer. They sometimes add other elements to strengthen its durability. The use of diamond powder can strengthen the cooking surface, and one of the most common names for such products is "diamond cookware." For more information, please refer to the product description.

PTFE-based cookware has better durability than ceramic nonstick cookware, according to customer feedback.

Here are some examples of PTFE cookware on our website:

Does metal cookware have a higher level of safety than nonstick cookware?

In the past, there were claims that metal cookware is absolutely safe and nonstick cookware is dangerous. As a retailer of cookware for all types of cooking, including nonstick, stainless steel, carbon steel, etc., we disagree.

The quality of cookware depends more on the manufacturer than on its materials. If cast iron cookware is manufactured irresponsibly, it can contain a variety of unwanted materials. When made by a reputable manufacturer, nonstick cookware can be very safe.

Nevertheless, it is true that metal cookware, such as carbon steel and stainless steel, has much more durability compared to nonstick cookware. No nonstick cookware, including PTFE and ceramic, should not be used for deep frying because of the high temperature. In contrast, stainless steel and carbon steel are excellent materials for deep frying.

There are limitations to nonstick cookware

A number of our customers have been using certain nonstick cookware products for over a decade. This is a very rare occurrence. You can expect nonstick cookware to last for four years if you care for it properly. Rough use will cause the nonstick performance to deteriorate within one or two years.

In general, nonstick cookware is damaged by high temperatures and metal scratches (with the exception of Cookcell in the case of scratches). When you burn a pan, for example, you will definitely damage nonstick cookware.

If your cooktop has a maximum level of 10, use levels 7-8. Rather than using the highest heat setting, preheat the cookware slowly. Extreme temperature changes should be avoided.

Nonstick cookware should be cleaned gently with a sponge. This ensures that the cookware will last for a long time.

Major brands versus unknown brands

Always choose a brand you can trust.

Customers inevitably ask about major brands versus unknown brands. Regarding the countries of origin, are there significant differences?

In our opinion, it is all about reputation and scale. Since reputable brands will actively be selling on the market for a long time, they must ensure the safety and quality of their products. In most cases, their production base and technology are also more advanced.

Remember that nonstick is not the only option

Remember that nonstick is not the only option. Carbon steel, stainless steel, cast iron, and clay are also good options if you have concerns about modern cookware. However, they may not be as convenient as nonstick because they are subject to other limitations, like oil seasoning.

  • To be sure your nonstick cookware is free of PTFE and PFOA, you should choose ceramic nonstick cookware.
  • If you prefer nonstick cookware with a longer lifespan, you should consider PTFE-based cookware.
  • If you do not like coatings, choose cookware made of traditional materials such as carbon steel, stainless steel, cast iron, and clay.

As we always say, there is no such thing as a magic pan. Choosing the right cookware for your cooking habits requires that you understand the nature of each type of cookware.

In case you are looking for more durable cookware, you might want to check out our previous article on Japanese carbon steel cookware.

If you have any follow-up questions, you can email us at or use the chat box in the right lower corner of the page. Our friendly team will respond as soon as possible.

Click here to see all nonstick woks and frypans. 

*Kai, the author of the article, is our product specialist at My Cookware®.


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