The Best Nonstick Pan I’ve Tested Yet

As a food journalist, former professional cook, and someone who makes food at home daily, I’ve created a pretty solid lineup of reliable cookware. That said, occasionally, I’ll read something by a colleague and wonder if something they raved about wouldn’t be a worthwhile upgrade for me. Such was the case with a former editor’s powerful article about Hestan’s Professional Clad Titum Nonstick Skillet, which has converted a great many readers (and probably staffers) to the brand’s nonstick cookware.

In the article, we talked to chef and co-owner Michael Cimarusti of the two-Michelin-starred L.A. restaurant Providence, who called it “the Cadillac of pans.” After reading that, I knew I had to try it out for myself, so I tested the 11- and 8.5-inch versions of the pan. 

Hestan ProBond Professional Clad Stainless Steed Titum Nonstick Skillet

I’m not one for a long buildup, so I’ll cut to the chase: These are my favorite pans I’ve ever used at home. (In fact, their only competition would be the 12.5-inch Hestan NanoBond Titanium skillet I’ve been enjoying for the past year.) These skillets have an aluminum core and a stainless steel base that work together to yield really exceptional heat retention and control, and a nonstick layer atop contains diamond particles (you read that correctly) that help the skillets stay formidably nonstick and durable enough to use with metal utensils. When I read claims like this about nonstick pans, it’s usually just a matter of time before I find a scratch, discoloration, or plenty of stuck food. However, the Hestan Titum nonstick skillets exhibit none of these after excessive use. It’s been a mind-blowing experience to test them. 

First, I cooked some cubed tofu with minimal oil and then stir-fried a myriad of vegetables. In both cases, the skillet was easy to clean at the end, with no sticking. Even cooking multiple sauces was effortless, especially when it was time to clean. My wife has successfully cooked eggs several times — a nonstick benchmark — and she seared salmon to perfection, achieving a very crispy skin without sticking. 

She usually cooks at a higher heat than me, so the real test came during burger night last week. Using the smaller, 8.5-inch skillet (which happens to be on sale right now), she cranked the heat in order to achieve crispy, caramelized edges. Watching it, I was worried that the skillet would be harmed or that it would stain. But when she pulled it off the stove, the meat slid effortlessly onto the bun. After letting the skillet cool, I cleaned it by hand with light soap and a silicone sponge (these pans are also dishwasher-safe). Believe me when I say that the pan looked brand new as I hung it back up on the rack to dry.

To confirm that I wasn’t lost in the hype, I wanted to see if I could find any professional chefs who would echo my feelings. It was easy. I talked to Lambert Givens, executive chef of Boston restaurant Hunter’s Kitchen & Bar. Givens, one of the elite chefs to win Beat Bobby Flay, said the Titum skillet was “a total game-changer,” pointing out that he uses it for everything from omelets and stir-fries to seared scallops. “The reinforced nonstick surface means I can cook at high heat without worrying about scratches or flaking,” he said. “Cooking feels effortless, and every meal turns out delicious.”

The Hestan Titum nonstick skillet (aka the “Cadillac of pans”) is an incredible achievement in cookware, but try it out for yourself and see whether you think it’s worth the hype. And if you want to start smaller, grab the 8.5-inch pan while it’s $40 off. 

Shop More Nonstick Pans and Skillets

All-Clad 10-Inch D3 Tri-Ply Stainless Steel Covered Fry Pan

Made In 12-Inch ProCoat Nonstick Frying Pan

Hestan 12.5-Inch NanoBond Titanium Pan

Our Place 10.5-Inch Always Pan 2.0