8 coated pans (28 cm) in a comparative test

Frying pans can be used for many different purposes: for browning meat and delicate fish, for gently cooking vegetables or for braising in the oven. To ensure that nothing sticks, many models are now coated in a special way; this makes it possible to fry with a minimum of oil without the food sticking to the bottom. A distinction can be made here between the (classic) non-stick coated pans on the one hand and the ceramic-coated pans on the other; the latter do without PFOA* and PTFE* and can therefore withstand much higher temperatures. In this test, we tested 13 coated models, including 5 with a ceramic coating.