#36 in Kitchen & dining accessories
Use arrows to jump to the previous/next product

Reddit mentions of T-fal E93808 Professional Nonstick Fry Pan, Nonstick Cookware, 12.5 Inch Pan, Thermo-Spot Heat Indicator, Black

Sentiment score: 39
Reddit mentions: 63

We found 63 Reddit mentions of T-fal E93808 Professional Nonstick Fry Pan, Nonstick Cookware, 12.5 Inch Pan, Thermo-Spot Heat Indicator, Black. Here are the top ones.

T-fal E93808 Professional Nonstick Fry Pan, Nonstick Cookware, 12.5 Inch Pan, Thermo-Spot Heat Indicator, Black
Buying options
View on Amazon.com
The unique T fal Thermo spot heat indicator shows when the pan is perfectly preheated for cookingPrometal Pro nonstick interior is exceptionally durable and scratch resistant, safe for use with metal utensilStainless steel disc for even heat distribution and anti warp protectionDishwasher Safe; Oven safe to 400 degrees FahrenheitSafe for all cooking methods including inductionGreat wedding gift for the couple and/or housewarming gift for a new home
Height2.5 Inches
Length18 Inches
Number of items1
Release dateNovember 2006
Weight2.3 Pounds
Width12.5 Inches

idea-bulb Interested in what Redditors like? Check out our Shuffle feature

Shuffle: random products popular on Reddit

Found 63 comments on T-fal E93808 Professional Nonstick Fry Pan, Nonstick Cookware, 12.5 Inch Pan, Thermo-Spot Heat Indicator, Black:

u/ronluvstwizzlers · 158 pointsr/BuyItForLife

I've used a T-Fal professional near daily for five years now. I don't put it in the dishwater and I don't use metal utensils on it, but other than than I don't follow any other precautions. It stills works like new.

u/battraman · 40 pointsr/BuyItForLife

Nonstick is okay in certain circumstances. I have a good quality 12" Nordic Ware pan which I got off Woot and is great for some purposes. If you're warping your pans, you're probably getting it too hot and then throwing it in the sink. Even a high quality pan is not immune to thermal shock.

My biggest advice is to NOT buy a set but to buy individual pieces as you need them. If you must buy a bunch at a time, I advise going à la carte.

Here's what I recommend:

  • A 6 qt enameled Dutch Oven - Mine is made by Tramontina but Lodge and Le Creuset make some great ones as well (just expect the French made Le Creuset to be far more expensive.) This pan is a great multitasker and you can make bread in it, cook stew, boil down bones for stock etc.

  • 2 qt and 4 qt saucepans. Look for high quality welded handles instead of rivets. Tri-Ply (where a layer of aluminum is pressed between two layers of stainless) is your best option and All-Clad is a nice made in the USA option, but Tramontina (sold at some Walmarts but also Walmart.com) and Sur La Table's store brand are also excellent.

  • A 12" stainless skillet - again, go with TriPly from Tramontina or Sur La Table (All Clad if you are rich)

  • A 12" Cast iron skillet. These are a pain in the ass for the first year or so and you'll get a lot of circlejerking and such about the best way to season (expect lots of stupid old bacon jokes and rednecks talking about cooking "critters" they ran over and stuff like that.) Wading through that mess, you can find that cast iron is essential but not the only thing to cook in.

  • 12" T-Fal Non-stick skillet Again, not BIFL but a good quality piece that will make cooking eggs a lot easier if you aren't willing to deal with cast iron.
u/GeorgesDanton · 16 pointsr/Cooking

> So the toxic-leaching fear-mongers have finally gotten to me

Well stop that. Teflon is chemically inert; that's what makes it stick-resistant in the first place. You could eat a spoonful of the stuff and it would pass through your body unchanged, coming right out the other end.

Buy this. It's the best nonstick pan for home cooks currently on the market. Done.

u/ShinyTile · 10 pointsr/AdviceAnimals

One of the things that really works for me is limiting the cooking pieces I have to a few, high quality, specific pieces. Don't buy a 12 piece pan set filled with crappy pans and non-universal lids. I have one high quality stainless steel 12" skillet, one 3 qt SS saucepan, one non-stick for eggs and cheese, and a couple dutch ovens.

Those literally take care of 90+% of my cooking. If you only have a couple pieces, it's way easier to keep clean, since nothing can pile up. Also, having a far fewer number of pieces allows me to spend an equal amount of money as people do on sets, but on higher quality cookwear. I'm very happy with my setup, and it's easy to store and clean.

u/OliverBabish · 10 pointsr/Cooking

A perfect chef's knife is the first place to start (that's my preference, the Wusthof Ikon Classic 8", $160). Go to a kitchen supply store, or even Bed Bath & Beyond, and test drive some steel - see how comfortable it is in your hand, how balanced it feels. If you want to save money for other things, you can't go wrong with the Victorionx Fibrox 8" chef's knife, at an extremely reasonable $40. The chef's knife is an impossibly versatile tool all on its own, but if you want a smaller knife for detailed work, grab a paring knife from whatever manufacturer you choose for your chef's.

A huge, heavy cutting board ($88). For most of my life, I went with the $20 3-packs of plastic OXO or other cutting boards, ranging from small to extremely small - nothing will slow down your cooking more than an inadequately sized cutting board. Things roll off, you pile up your chopped veg and run out of space, you feel constantly crowded, and you can never carve a whole chicken or roast. Buy a piece of non-slip material (usually used for carpets) ($9), place it under the cutting board when you use it, and it will never slip or slide around - more convenient and safe.

A Thermapen. Expensive - it's $100, but it's the fastest and most accurate kitchen thermometer money can buy. A less expensive alternative would be the Lavatools Javelin at $24 - not quite as good, but a damn sight better than any other digital food thermometer you'll get your hands on. This is essential for cooking any meat, deep frying, baking - it will change your game.

An All-Clad Sauté Pan ($129). Also expensive, but an absolute essential tool for everything from sautéing to braising to deep frying. Do not go cheap with your stainless - you can do cheaper than All-Clad, but even heating, comfort, and build quality are absolutely essential.

An inexpensive but awesome nonstick set($164 for 11 pcs). Alternately, you could get a very versatile 12" TFal Professional Total Nonstick, an impossibly stickless, oven safe, dishwasher safe wunderkind.

A 12" Cast Iron Skillet ($34). These are kind of a pain to take care of, but are invaluable for searing, baking, even serving. It'll last you a lifetime if you take care of it.

u/wangston1 · 7 pointsr/AskCulinary

Ikea makes a really good non stick for 25$ or so. It has all the things you described.

Also the tfal prof 12.5 has a thicker bottom and does a great job. It's also around 25$.

If used both and enjoyed both. The Ikea one is much heftier. But the tfal pro is very slick and makes the perfect French omlette.

Edited: 7 years is a good life span for a non stick. Mine last a year to two years depending on how much I abuse them. So 25$ ever 1.5 years puts you a little behind your 100$ u year investment.

Edit edit:

Ikea pan with lid


T-fal Nonstick Fry Pan, Professional 12-Inch Nonstick Pan, Thermo-Spot Heat Indicator, Black, Model E93808 https://www.amazon.com/dp/B000GWG0T2/ref=cm_sw_r_cp_apa_i_rrEwCb32CNRBH

u/flitcroft · 6 pointsr/Cooking

The best non-stick pan by far is the T-FAL E9308 for $25.74. This is a case of paying less and getting more. The pan has decent weight, it heats relatively evenly (they seem to dome, with a high point in the center), has a lifetime warranty, and most importantly the coating is absurdly slick. I'm not a T-Fal guy, probably like you, and first went to a $160 pan, but this is simply a better pan.


The T-Fal outperforms the $120 All-Clad, $160 Scanpan, and $100 ceramic coated pans. The All-Clads are pure trash -- amazing steel pans but their non-stick doesn't actually prevent sticking. The Scanpan is great but the coating died for me after a year with med-high heat. Others on Amazon have the same problem and there doesn't seem to be a serviceable warranty.

Edit: lots of grammar

u/Unabomber007 · 5 pointsr/BuyItForLife

If you buy a no messing around Teflon pan, you CAN throw them into the dishwasher and use metal utensils. Buy this...if you don't love it, I'll paypal you $10 if asked. I back up my advice with cash, come at me bro!


If you don't like it, look for pans (regardless of maker) that use Teflon Platinum finishes...they are just as good.

u/nobody_you_know · 5 pointsr/AskWomenOver30

Different surfaces for different things.

One decent nonstick pan is great to have for things like eggs, but isn't great at high heat applications like searing meat. You'll never build a good fond in nonstick, and having pots lined with nonstick coating is just unnecessary. A couple of pans -- a larger one for cooking fish or day-to-day "I'm just browning some ground beef" kind of stuff, and a smaller one for fried eggs or whatever -- will be plenty. You don't want to spend too much on a nonstick pan, though, because by their nature their lifespan is limited.

One cast iron pan is great to have because it's great at really high-heat applications, but can also be used for any number of other things -- you can sear a roast in it, you can bake a deep-dish pizza in it, or brown off some chicken and then braise it in the same pan. It can become pretty nonstick over time, with the right care, but that's a long-term process. Cast iron is heavy, though, and requires different care than other pans (it's not difficult to take care of, just... different. You can't chuck it in the dishwasher and walk away.)

For an all-purpose workhorse, look for stainless steel. It's good in a wide range of applications, and can do almost anything reasonably well. It's a little more prone to sticking (which is a good thing in many cases), but it's also durable enough that you can scour the fuck out of it on those occasions when you need to.

More important than the surface of a pan, IMHO, is the base. Avoid anything with a thin base; over time, it'll warp, and that creates hotspots and wobbles that make cooking a pain in the ass. You want pans that have a pretty thick base. If you can get something that has a layer of aluminum sandwiched in, that's great. Aluminum conducts heat better than steel, so pans will get hot faster with some aluminum included. You don't really want to cook directly on aluminum, though, so something with steel and aluminum layers in the base is ideal.

You're probably not going to find one single set that covers absolutely everything; I'd advise one base set of stainless steel, and then a few add-ons as time/money allows. I know Cuisinart does a pretty nice set of tri-ply stainless steel pots and pans that runs under $200, and goes on sale for even less regularly. Add a T-fal nonstick pan or two, and one good Lodge cast iron skillet, and you'd be well-equipped for most things.

u/xiaodown · 5 pointsr/AskCulinary

It's toast. Don't buy another one; replace it with this pan, the T-Fal oven safe 12" non-stick. It's recommended and used by America's Test Kitchen. I have one, and I love it, but it's also $28, so when it dies in another 2 years, I won't cry when I have to buy another one.

I learned this lesson with my Scanpan 9" skillet, which lasted a good 5 years or so before getting so scratched up that it's not really non-stick anymore, but that cost $75. Buy a good one, but buy cheap, and assume it's disposable and replaceable on a ~2-3 year cycle.

u/gggjennings · 4 pointsr/Cooking

Got this after America's Test Kitchen ranked it best non-stick skillet, hasn't let me down yet:

T-fal E93808 Professional Nonstick Oven Safe Thermo-Spot Heat Indicator Fry Pan / Saute Pan Dishwasher Safe Cookware, 12-Inch, Black https://www.amazon.com/dp/B000GWG0T2/ref=cm_sw_r_cp_api_g5PExbB45FJ3S

u/nope_nic_tesla · 4 pointsr/Cooking

Nonstick is the best for frying eggs but they aren't going to be BIFL. That said, if you take care of a good one it should last you for years. The best value I have found is T-fal. Get whatever size is most appropriate for your cooking. I have had mine for about 5 years now. It says safe for metal utensils but I always use only plastic or wood on it. I also hand wash instead of using the dishwasher.

If you want truly BIFL, go for cast iron and make sure you season it well.

u/blackout182 · 3 pointsr/AskCulinary

I highly recommend this non-stick pan. It was featured in Cook's Illustrated magazine as their top pick for inexpensive non-stick pans.

u/RichardHedd · 3 pointsr/GifRecipes

Except for the whole part where anyone, who has any basic knowledge of cooking, knows you can get scratch-resistant non-stick pans (https://www.amazon.com/gp/product/B000GWG0T2?pldnSite=1&th=1). Teflon itself isn't scratch resistant.

u/AntiMe · 3 pointsr/AskCulinary

Just get this. ATK recommended it and it's all you'll need. If it ever wears out I'll buy another.


u/nygreenguy · 3 pointsr/Cooking

I always say to never buy a set. I think you pay too much for things you will not use.

I would say you only really need 4 things:
A good non-stick skillet. Tfal has a great 12in non-stick oven safe skillet for only around $35. Necessary for cooking fish and eggs.

A good dutch oven. I suggest an cast iron enamel. Tramontina makes a great 6.5 qt dutch oven that WalMart sells for only $65. Perfect for soups, frying, pasta, and even roasting.

A stainless tri-ply saute or skillet. I recommend one that if fully clad, but those usually run >$100. One with a tri ply base should work. You can fry, saute, brown, and do just about anything in one of these. This is my primary pan.

Finally, a large (4qt) stainless saucepan. This is for any sauces, some frying, potatoes, and lots of other things.

u/juggerthunk · 3 pointsr/Cooking

I know this will sound callous, but, you live and you learn. $120 non-stick pans just aren't worth the extra money. The nature of the beast is that, unlike a hardened metal like stainless steel, or a super thick metal, like iron, your non-stick coating will wear out. Maybe it was overheated and the non-stick surface doesn't release as well or maybe it just starts flaking off.

Whatever the case, I regard my non-stick cookware as near-disposable. As such, I wouldn't worry about buying a primo non-stick pan. America's Test Kitchen ran several pans through a gauntlet of tests and rated the Inexpensive T-Fal 12" pan as one of their favorites, so you have that veneer of scrutiny. I have a similar pan (older from TJ Maxx) and it works well for what it is. Higher end pans will likely be thicker with a layer of less heat conductive metal in order try help maintain a steady temperature. All aluminum pans will have far more hot spots and make it easier to burn food.

u/caffeian · 3 pointsr/Cooking

Alton Brown's I'm Just Here for the Food is a great primer on the science of cooking. I read it in culinary school, and it was a great distillation of the main concepts (which cuts are of meat are good for braising, searing, roasting, etc. and how to properly perform each technique). If you end up enjoying Alton Brown's style, I would also recommend Fish on a First Name Basis for fish cookery. Lastly, Cook's Illustrated is a wonderful resource on food and cooking. The yearly online membership is only approx $25, and you get access to all previously published recipes and equipment reviews.

In terms of equipment, the knife I personally use is the Victorinox 10-inch chef knife. Japanese steel is great and all, but for the same price you could get this knife, a good electric knife sharpener, and a honing steel and still have some left over. The best knife is a sharp knife after all. I would also highly recommend a T-fal non-stick pan for a solid multi-purpose first pan.

Finally, for an herb garden, I generally try to aim for either expensive or infrequently used herbs for indoor gardening. The reasoning behind growing expensive herbs is pretty straightforward. I primarily grow infrequently used herbs to avoid wasting what I wouldn't use up when cooking (as you mentioned is oft a problem). In my region, basil, sage, thyme, tarragon, and oregano would all be good candidates to grow. Parsley, cilantro, and bay leaf tend to be cheaper at the market in my area, so I usually just purchase those.

u/liatris · 3 pointsr/keto

Why not just eat cheese and meat roll ups for breakfast? Take a slice of deli meat and a slice of cheese and roll them up. Salami and mozzarella, ham and cheddar, roast beef and provolone etc.

You could also make a cheese omelette the night before and under cook it a little so it doesn't overcook when you reheat it. This 8 inch pan the best omelette pan I've used.

u/tsdguy · 3 pointsr/Cooking

Don't buy expensive ones. I treat mine well but expect to replace them once a year or so. I only purchase restaurant type pan at supply places (or at Sams Club) so they only cost $30 or $40.

I have been testing out this T-Fal Professional 12" fry pan which got a top recommendation from Cooks Illustrated. It's been a super performer and it's only $30. So far not a single scratch although I only use plastic utensils and hand wash. It's only defect is that the bottom is slightly convex so oil has a tendency to slide to the edges rather than stay flat on the surface.

If they lasted 2 or 3 years I'd be very happy.

IMHO all the posts about using other types of pans are not reasonable. There's nothing like a non-stick pan for many types of food prep. I have no problems using them.

u/Cyberhwk · 3 pointsr/BuyItForLife

I believe non-stick cookware is one of the items where BIFL doesn't really exist. ANY non-stick surface is going to suffer wear.

Still, T-Fal Professional line I think was a America's Test Kitchen best pick. If you're willing to use something a bit bigger here's the 12" Skillet for $24.99. Mine's lasted me three years and is just now probably needing a replacement.

u/joonjoon · 3 pointsr/AskCulinary

300$ is top of the line stuff, you should be able to find stuff under 100$ pretty much everywhere. Have you checked Amazon, Walmart or similar? For example I have a no name SS from Macy's I bought almost 15 years ago and it cooks perfectly, still in pristine shape. I think I paid like 30 bucks for it.

Otherwise if you want a one size fits all nonstick pan to hold you over, Cook's Illustrated rated T-Fal their top pick. It's 26 bucks on Amazon US. It's a great pan!


u/ROMconstruct · 2 pointsr/Cooking

Do you need an omelette pan specifically, or will any non-stick pan do? America's Test Kitchen has taught me that no non-stick surface is permanent, and the more you use it, the faster it will wear out. So although their highest rated pan is an expensive All-Clad, they actually recommend a much less expensive (but almost as good) pan that is cheap to replace when the non-stick coating starts to wear off.

The T-fal Professional Total non-stick for $30


Seems very highly reviewed, and will probably replace my All-Clad non-stick when it starts to stick.

u/barlister · 2 pointsr/Cooking

There isn't any point to an expensive non-stick pan.

The best rated one I could find was a T-Fal pan that was highly rated on amazon and tested very well on America's Test Kitchen.


Edit: to be clear I have had this pan for over a year (maybe two at the most?) and have used it twice a day, and expect to have to replace it soon, so take that for what you will.

u/taxxus · 2 pointsr/food

The food looks amazing, but you seriously need a new nonstick pan. The stuff that's flaking off and getting into your food is not something you want to be ingesting on a daily basis.



Both of these are oven safe, dishwasher safe, and metal utensil resistant. Recommended by Test Kitchen, and I love mine.

u/Placeb · 2 pointsr/Frugal

FWIW, the T-FAL E93808 nonstick pan is Cook's Illustrated #1 nonstick pan, and has more than a thousand 5-star reviews on Amazon, where it is currently about $25. I own two of these and I can tell you they are my "go to" pans, have performed flawlessly over several years - they heat incredibly evenly, and outperform pans that cost me a LOT more money (I am an AVID home cook). Amortized over the lifespan of these pans, you're paying probably 20-30 cents a month for them - they definitely seem like a frugal choice. Here's the link to Amazon (though I think you'll find them elsewhere as well): http://www.amazon.com/T-fal-Professional-Nonstick-Thermo-Spot-Indicator/dp/B000GWG0T2

u/touchmystuffIkillyou · 2 pointsr/Cooking

The best advice I can give you is to check out the America's Test Kitchen equipment reviews. Some of the things they recommend will be out of your budget, but most of the things will get you great quality at an affordable price. I'm very active in my kitchen and I don't buy anything without first looking to see if it's an item they've reviewed.

Example: Victorinox Fibrox Knives. Commercial quality, BIFL knives, and a fraction of the price you'll spend on department store BS.

$600 is a stretch to outfit a kitchen, but there are soooooooo many kitchen items sold that you DON'T need. Stay away from gadgets that only have one purpose. You can do MOST of what your really need with simple, multi-purpose tools. So here's the basics:

  1. Knives (Victorinox Fibrox)Amazon This is a decent starter set that will give you versatility starting off. Add as you go.
  2. Pots and Pans - All clad is the BIFL industry standard. I have them and love them. But a set will crush your budget. A starting set will usually be cheaper than one-piece at a time. For your budget I'd recommend the Tramontina tri-ply wich ATK rated highly right next to All Clad. At around $140, it's a great set. Also, get a non-stick skillet and whatever other non-stick pieces you can afford. The best rated non-stick cookware (better than All Clad, I've had both) is good old Tfal. Ask for the All Clad Stainless stuff if you ever get married.
  3. Food Storage - I consider good food storage to be a kitchen basic, and the I like Snapware Airtight. But if the budget is tight, you can probably get buy on Gladware for a while.
  4. Other Tools - This list should get you started without too much "fluff"
    vegetable peeler, grater, liquid & dry measuring cups, measuring spoons, thermometers (instant read), spatulas (plastic & metal), Wooden Spoons, Ladel & Larger Spoons, Tongs, Colander
  5. Bakeware - at a minimum, get 2 commercial style aluminum sheet pans and I recommend 2 silpats to fit. These will make flawless cookies, roast vegetables, whatever in the oven. I'd also get some wire racks to fit as well. The rest depends on what you want to bake.
  6. Small Appliances - this is where it gets tricky. Remember, focus on multi-purpose machines. I'd rather have one high-quality electric motor than many cheap ones - less to break. The first appliance I would buy are: a stand mixer (kitchen aid), a food processor(cuisinart), a blender (my favorite value, the new Oster Versa (a Vitamix without the price tag).
  7. Dinnerware, Flatware and Glasses - Stick with classic stuff. White plates never go out of style and make the food "pop". Doesn't need to be expensive now.

    I'm sure I missed some things, but this will get you started. My recommendations added up will take you over your budget but you can decide what's most important to you. Don't skimp on the knives or the pots and pans.
u/mombutt · 2 pointsr/AskCulinary

I finally bought the T Fal Professional after watching the Test Kithen guys use it for years and claim how great it is. I'm pretty mad that I hadn't one a few years ago. And it's only $28

Here's their review of Pans

u/Chasmosaur · 2 pointsr/Cooking

I just looked it up at Cook's Illustrated - in their two non-stick categories ("Inexpensive Nonstick Skillets" and "Small Nonstick Saucepans") they don't seem to recommend the Cuisinart nonstick pans. They didn't seem to hold up, and lost their "nonstickiness" pretty quickly. :(

For the Inexpensive Nonsticks (from Sept, 2010), they liked the 12.5 inch T-Fal Professional Total Nonstick Fry Pan.

For the "Small Nonstick Saucepans" (from March, 2006), they liked a couple of different ones, but the 2 1/2 quart Calphalon was at the top and surprisingly affordable.

ETA - I took a "meats and sauces" class from a chef a few years ago. He said he wasn't generally a fan of non-stick, though he understood why home chefs used them. He thought there wasn't a substitute for a good stainless steel pan that was well heated and oiled. I know I've adopted that for cooking meats, and I get a better result. But I don't make a lot of eggs (not a huge fan), so I'm not sure if that's practical.

u/Navel_Linty · 2 pointsr/Cooking

After ATK gave it a good review, I bought a TFAL Professional and I've been very happy with it. Heats evenly, nothing sticks to it and it didn't cost too much.

u/DarkChyld · 2 pointsr/Cooking

For a good non-stick, I'd go with a cheap one. The one recommended around here is the T-fal 12.5 Professional. I got one and I'm really happy with it.


u/TheDapperYank · 2 pointsr/shittyfoodporn

It's this.

T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 12-Inch, Black https://www.amazon.com/dp/B000GWG0T2/ref=cm_sw_r_awd_edTOub08YJH3B

u/Ski1215 · 2 pointsr/Cooking

There is a t fal non stick pan on Amazon. It's cheap and has an overwhelming amount of reviews.


Vollrath is also a good name that can be found at a kitchen supply house. Our kitchens at work use exclusively Vollrath and the chef said they replace their non stick about once a year. Which being used in a commercial kitchen is pretty impressive.

u/faithdies · 2 pointsr/Cooking

Can you just get it delivered from Amazon?

This is the non-stick I have:

And, while I have an all-clad stainless, I have heard the cuisanart multiclad stuff is really close:

Also, this is, pretty much, the universally accepted entry/cheap chefs knife to get:

u/undercoverwaffles · 2 pointsr/lifehacks

With a good non-stick, you don't even need oil.


T-fal E93808 Professional Total Nonstick

u/SailingPatrickSwayze · 2 pointsr/Cooking

This is the one I love.

T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 12.5 Inch, Black https://www.amazon.com/dp/B000GWG0T2/ref=cm_sw_r_cp_apa_aExCybX9K8BH9

It's a great pan, and cheap enough to throw away and buy another one once the non stick wears off. Great for a situation like yours.

u/ClaptrapPaddywhack · 1 pointr/barstoolsports

The key is to buy cheap (but good quality) non-stick. Not something from a grocery store, but do some research and you can find good pans for not a lot of money. Yes the finish will wear off eventually, but if you're talking about a $30 pan, who cares at that point? I've bought this pan twice in 6 years and I couldn't recommend it enough.

u/DrSomeGuy · 1 pointr/BuyItForLife

The T-fal E93808 is the America's Test Kitchen choice for The Best Teflon Skillet. They do some pretty holistic testing on their YouTube channel, kind of like BIFL cooking cooking edition.

u/s0rce · 1 pointr/BuyItForLife

I bought a T-fal E93808 12" pan for $25 back at the beginning of 2016 and it gets consistent home use. I never expected it to last this long. I have a sizable dent on the side from dropping it and the handle rivets and screws came loose recently so I fixed that with JBWeld. The main pan surface still works amazingly well for the age and price. I basically assumed it would be disposable and last a year. Its not BIFL but its excellent value and really good performance. I try to use plastic spatulas and avoid steel wool but otherwise I'm not very careful.


u/GooseCaboose · 1 pointr/cookingforbeginners
u/jinntakk · 1 pointr/Cooking

Can I start out with this? But I don't know the quality of the pan..

u/maveriq · 1 pointr/Cooking

If you're looking for something good and cheap, look at the Tramontina TriPly Clad that Walmart sells. Its very cheap for what it is.

They have another set for $70 cheaper, http://www.walmart.com/ip/Tramontina-8-Piece-Cookware-Set/5716478 but I'd suggest staying away from that, since it subs the 12" skillet (the #1 most used pan) for a 8" skillet (too small to do anything really)

I'd buy a single 12" teflon pan, T-Fal Professional is what Cook's Illustrated says is the best cheap one, and use it until it dies. Its $27, and all teflon pans eventually die anyways.


u/spaceballsrules · 1 pointr/Cooking

Looked around and there are options for non-stick pans that can be used with metal utensils:

Calphalon Signature

Calphalon Williams Sonoma Elite

Woll Diamond Plus

They are expensive (~$60), but it is a permanent solution to your particular problem.

EDIT: Never mind. I found a T-Fal pan that is safe for use with metal utensils, and they are well priced - https://smile.amazon.com/T-fal-Professional-Nonstick-Thermo-Spot-Indicator/dp/B000GWG0T2/ref=sr_1_15?s=kitchen&ie=UTF8&qid=1483135174&sr=1-15&keywords=woll+diamond+plus

u/aestival · 1 pointr/AdviceAnimals

A good and small nonstick pan is key in my book. Cook on high heat, constantly but gently move the cooked egg around to allow the runny part access to the pan to cook, lifting the cooked part for the runny part toget underneath in some cases. When ready, flip with the pan.

This one works amazingly well

Edit: If your sketched out about flipping the egg, try it over the sink. If the cooked egg easily slides around on its own, it should flip rather easily. Oh, and i guess it's my cake day, whatever the hell that's worth.

u/ferocity562 · 1 pointr/Cooking

This thermospot pan is recommended by America's test kitchen, works really well and weighs about 2.5 pounds.

u/girkabob · 1 pointr/AskCulinary

T-Fal has a few different lines of pans. I got this one a couple years ago and it has a nice heavy bottom.

u/jloflin · 1 pointr/Cooking

America's Test Kitchen recommends this one.

u/eyeharthomonyms · 1 pointr/xxfitness

This is absurdly good for nonstick (not Teflon, specifically). I don't have to use ANY oil for eggs. http://www.amazon.com/dp/B000GWG0T2/?tag=atkyoutube-20

u/SuspiciousRhubarb4 · 1 pointr/Cooking

Do you really need a set? In the few years that I've been cooking daily I've been entirely happy with:

u/RugerRedhawk · 1 pointr/BuyItForLife

America's test kitchen reccomends this one: http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1414094643&sr=1-1&keywords=t-fal+professional+non-stick+fry+pan+12.5+inches

Also if buying something with teflon brand coating, look for the grade of teflon they use, they range from 1-5 stars. The 5 star ones are harder to find, but are the most durable.

u/sloof70 · 1 pointr/BuyItForLife

T-Fal Pro from Amazon. Currently $32 for Cooks Illustrated's favorite non-stick 12-inch skillet. They even preferred it to the AllClad.


u/redpanda_phantomette · 1 pointr/femalefashionadvice

If you are still considering getting your mom pots and pans, there are some great and affordable options out there. Tramontina enamel pots are much more afforable than Le Creuset and are top rated by Cooks Illustrated. They also rate the T-fal nonstick skillets very highly (I have 2 and love them) and these are totally affordable. If you want to go high-end in terms of brand, the All-Clad stainless steel skillet is around your price range (with a little Bed Bath 20% off coupon) and it's an excellent skillet that can go in the oven and that has a lifetime warranty.

u/Pamzella · 1 pointr/CautiousBB

Don't even worry about it. But since you got rid of the pan that sucked, get this one instead: http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1416599057&sr=1-1&keywords=t-fal+professional+non-stick Yes, totally recommended by America's Test Kitchen but also, totally recommended by my DH who makes me awesome eggs most mornings. How much does he love this pan? I am not sure the comments field is big enough, but it's $26 and it is so awesome, we have the 8" version for small stuff as well.... and we don't even like non-stick for anything else these days, we are pretty much All-Clad stainless snobs. (Except for my T-fal stock pot, because that is also the shitznit.) Seriously, be kind to yourself. Eggs are great for her, so make it easy on yourself.

u/lgodsey · 1 pointr/Cooking

Cook's Illustrated rates this one highly. I have a few and they're great.

u/blix797 · 1 pointr/Cooking

I'd recommend at minimum 1 non-stick pan, 1 big and 1 medium pot, 1 big stainless steel sautee pan with high walls & lid, and 1 small stainless steel pan. At least, that's what I use the most. If you like cast iron get a skillet too.

I got my 12-piece stainless steel Cuisinart set from Bed Bath & Beyond because my mom gave me a coupon. It's very nice. I don't care for cookware with glass lids. All-clad makes great stainless steel cookware too.

For a non-stick skillet, T-Fal is recently popular. I like mine. It doesn't feel cheap yet its cheap enough that I don't worry too much about scratches. Got mine on Amazon.

For cast iron it's really hard to beat Lodge. Their skillets and Dutch ovens are top notch once properly seasoned. Never mind any cast iron that says it's pre-seasoned, best to give it 3-4 more coats to start with. It's easy just time consuming. I bought mine at Orchard hardware actually but you can find it on Amazon too.

Enameled cast iron Dutch ovens are a joy to use but Le Creuset, while undeniably top notch, is prohibitively expensive. Lodge, Cuisinart, and Tramontina are cheaper brands but I believe all their enameling is done in China.

u/zephroth · 0 pointsr/Cooking

my most used utinsles in the kitchen are a whisk and a silicone spatula.

I have been enjoying my new teflon pan tho. Hasn't bent or warped yet. Gots a big chunk of steel on teh bottom of it.

u/newredditsucks · -1 pointsr/BuyItForLife

Cooks Illustrated tested some, and had to stop the tests because a couple came out so much better than the rest (Some stuck after 2 eggs, the winners didn't stick after 76+). This was one of the winners.

I've got one and it serves quite well. The restaurant supply pans I've bought in the past have been some of the least durable pans I've owned.