What is Reddit's opinion of OXO Good Grips Pro Hard Anodized PFOA-Free Nonstick 10" Frying Pan Skillet, Dishwasher Safe, Oven Safe, Stainless Steel Handle, Black?

From 3.5 billion Reddit comments

> and if they can stand up to metal utensils that's an added bonus

Non-stick doesn't last forever no matter what.

I bought one of these just over a year ago and it's help up fine. But it only sees use for eggs and some other delicate things that I want no risk of sticking. Use the right tool for the right job and things last longer.

There's a time and a place for non-stick, there's a time and a place for other more durable (in the long run) cookware.

OXO Good Grips Pro Nonstick Dishwasher Safe Black Frying Pan/Skillet, 10" https://www.amazon.com/dp/B00PCI71TS/ref=cm_sw_r_cp_api_glt_fabc_H8P2975XQYKBS2F0E5CJ?_encoding=UTF8&psc=1

10” non-stick pan is the perfect size for two eggs

No oil necessary.

There is no such thing as a nonstick pan that is BIFL. They will ALL fail eventually. You can maximize its life by treating it like a princess, hand-wash only, never use metal utensils, never stack anything inside it, never use high heat, whisper sweet nothings, etc. But it will eventually fail.

So you can go two routes...

Buy the cheapest ones possible, abuse the shit out of them, and replace when needed. Rinse & repeat.

Or, buy a good one, treat it like a princess, and get maybe 3-5 years out of it, YMMV.

As for specific brand recommendations, search YouTube for America's Test Kitchen nonstick reviews. Buy their favorite. The OXO nonstick Pro is the good one.

https://www.amazon.com/dp/B00PCI71TS/ref=cm_sw_r_cp_apa_i_7.azFbW7TT2N9

Don't pay. No matter the quality and how much you care for it, any nonstick pan will have a limited life. IMO, five years is an eternity for non-stick--although you can certainly achieve it. Therefore, buy the cheapest, good-enough pan because you're going to replace it regularly.

I recently tried 6 different sub-$50 pans and found the OXO Pro Hard Anodized to be my favorite. It used to be cheaper, but I still think it's an okay price.

https://smile.amazon.com/gp/product/B00PCI71TS/

It's quite nonstick and easy to clean. It doesn't have a warping or domed bottom problem. It's tall enough for scrambled eggs, but low enough to still fry in.

IMO: all non-stick is temporary, so a non-stick pan should be the cheapest one you can find that is good enough because you'll have to replace it. Granted, they can last years with proper care, but that is my philosophy when buying.

I went through about 5 different well-reviewed options before I settled on my OXO Good Grips Hard-Anodized skillet and I love it. It's wipe-out clean even with hard fried eggs if you use a little cooking spray, but it works fine without it as well. Mine gets moderate use and is about a year old with no signs of wear.

https://smile.amazon.com/gp/product/B00PCI71TS/

I'm not sure if you were saying that the stainless is too heavy--if so, I doubt you will find a non-stick that's lighter.

Either way, yes, use only at low/medium temperatures.

Aside from cast iron, I’m loving my oxo good grips non-stick frying pan She takes to dishwasher care like a dream and hasn’t scratched once no matter what utensils I use.

The OXO Good Grips Pro is the top-rated pan from America's Test Kitchen. I use it as well and can vouch for it.

Its lifespan is entirely dependent on how you treat it. Never use metal utensils, never nest other pans inside of them, hand-wash only, whisper sweet nothings, etc, it should last quite a while.

So greenpan is ceramic nonstick. This type of nonstick has been big in the last few years, and as far as I know won’t perform much better than a traditional nonstick. Yes it’s more scratch resistant but just use wood and silicone utensils on normal nonstick and you’ll be fine.

Lots of people (like my parents) prefer the ceramic nonstick because they are worried about toxicity of Teflon or other polymeric nonstick materials, but as me and many others on this sub will point out that isn’t something worth worrying about.

Teflon can burn and degrade into toxic compounds, but this doesn’t occur until over 600 F, a solid 100 F higher than any oven goes, and far far higher than you’d ever expect your on to get with food in it. To reach that temperature you’d basically have to leave the pan on a max gas flame with nothing in it for like an hour, any food in the pan at that temperature would be incinerated within 10 min. Bottom line, polymer-based nonstick cookware is plenty safe to use, and so long as you don’t use metal utensils or abrasive cleaners on it and scratch it, it will last a long time too.

I bought this pan (OXO Good Grips Non-Stick Pro Dishwasher safe 10" Open Frypan https://www.amazon.com/dp/B00PCI71TS/ref=cm_sw_r_cp_api_i_7bzVDbCWW6VHP) and it lasted me 4 years. Just bought the same pan to replace it and it should last another 4 years and works very well as a nonstick skillet. You can probably find a decent nonstick for even cheaper than that, but I remember buying a $15 pan on amazon and within a month it was scratched and started peeling. Use your best judgement, but I tend to trust Oxo and $40 for a pan that will last 4 years of cooking eggs every morning is worth it for me.

TLDR: just go with traditional nonstick, it serves the same purpose as Greenpans and other ceramic nonsticks and is far cheaper.

• Actually non-stick: Oxo Good Grips Non-Stick skillet

• Cast Iron: Anything, really

• Carbon Steel: Matfer Bourgeat

I looked at my order and the 10” I ordered is the Pro model and the 12” pan is not the Pro. The main difference I’ve noticed is that the Pro has a metal handle so it can go in the oven, whereas the other model has a rubber handle.

oxo pro

https://www.amazon.com/OXO-Grips-Non-Stick-Dishwasher-Frypan/dp/B00PCI71TS