Too busy to read the entire article? I’ll let you in on a little secret, the winner is the MICHELANGELO Frying Pan with Lid, Nonstick 8 Inch. Great design at a great price, what more could you ask?
Eggs are a dish loved by almost everyone for their flavor, versatility, and nutrition. Today, you will find an egg pan in virtually every home. But this kitchenware item comes in so many different sizes, shapes, prices, and materials it can all get rather overwhelming. So, let’s delve into the subject and see if I can help you find the best pan for eggs that’s perfect for you.
If you’re looking for a pan specifically for omelettes, check out my article, Choosing The Best Omelette Pan.
Here are the pans I’ll be reviewing:
- Tramontina 8-inch Professional Fry Pan
- T-fal E93802 Total Non-stick Professional Fry Pan
- Cuisinart Chef’s Classic Stainless 8-Inch Open Skillet
- Rachael Ray Brights Hard Anodized Nonstick Frying Pan
- MICHELANGELO Frying Pan with Lid, Nonstick 8 Inch
What Features Are Important?
An egg pan is an absolute “must” for your kitchen. It is among the first things that come to mind when outfitting a kitchen. Therefore, it is imperative to understand a few things about this item.
In today’s world, many people buy nonstick cookware based strictly on price, and not features or quality, thinking they’re all the same. Not so. If you want to get the best pan for eggs, you should consider a few factors, including:
Frying pans are available in diameters ranging between 4 and 14 inches. If you’re looking for a versatile size, I’d recommend a nice 8-inch pan. It’s large enough to handle a decent volume of eggs and heats up evenly while being small enough to create an omelette that isn’t too thin. For thinner, crepe-like omelettes, a 10-inch pan will do nicely.
Cast iron, stainless steel, hard-anodized aluminum, and copper alloy are some of the materials used in making frying pans. The best pans are those made from a combination of these materials. Stainless steel is scratch-resistant and durable, while copper and hard-anodized aluminum excel at even heat distribution. Cast iron certainly has its fans but requires seasoning, is heavy, and needs maintenance to perform well.
Eggs sticking to your pan is a dealbreaker. You’ll either need some kind of nonstick coating or be willing to add butter or oil to the pan (and the calories that come with it). Unlike the old Teflon pans, today’s modern nonstick surfaces are safer and free of toxic materials such as PFOA, etc.
Most of the manufacturers will promote their pans as being dishwasher safe and tough enough to hold up to metal utensils. In my opinion, it’s baloney! Non-stick surfaces need to be handled gently in order to maintain their non-stick properties. My pans are always hand washed (no steel wool) and are used with wood or silicone utensils only.
A good ergonomic handle is always a nice feature, especially welcome when flipping an omelette. Some of our featured pans have a rubber/silicone coated grip to prevent burns. If you plan on using your pan in the oven, be aware that the coated grip sometimes limits the oven temperature that can be used.
Unless you’re a professional chef, you probably aren’t going to want a different pan for every dish. It’s easy to find a pan that can multitask, allowing you to do more than just make eggs. Since I’m focusing on the best pan for eggs I want to make sure it handles that task well however, it would be nice to get a pan that’s also great for sautéing vegetables, whipping up some hash browns, etc.
Pan or Skillet
I never quite understood the difference between a skillet and a pan so I decided to investigate. The term “pan” is very generic and used for many different types of cookware, including skillets. Skillets are also called fry pans so it can get very confusing.
What I want to focus on here is the difference between a sauté pan and a skillet. The main difference being a sauté pan has vertical sides while a skillet has sloped sides. While a sauté pan is great for many uses, when it comes to cooking eggs, a skillet is the way to go. Having a non-stick surface and sloped sides is a must for sliding your sunny side up eggs or western omelette onto a plate.
No matter what the manufacturers are calling them, all of the products I am reviewing are technically skillets.
My 5 Favorite Egg Pans
Fry your eggs like a professional with this excellent pan from Tramontina. This product is designed for both commercial and home use and is constructed using heavy-gauge aluminum that distributes heat quickly and evenly. The inside surface has a durable, next-generation, non-stick coating that makes the product ideal for frying, sautéing, scrambling, and poaching. The outside has an attractive brushed finish.
- The handle comes with a removable grip made of silicone.
- Available in 8, 10, 12, and 14-inch sizes
- NSF certified
- PFOA-free non-stick coating
- Oven safe to 500°F (without silicone grip)
- Not compatible with an induction cooktop.
- Does not come with a lid
- Some buyers claim that Tramontina does not stand by their lifetime warranty.
This fry pan has advanced features only available from T-fal. A unique heat indicator lets you know when the pan is properly preheated and ready to cook. Heavy-gauge aluminum construction combined with a stainless steel base allows this pan to be used on all types of cooktops, including induction.
- Thermo-spot technology heat indicator
- Titanium non-stick coating
- Compatible with induction cooktops
- Available 8, 10 ½, and 12 ½ inch sizes
- Silicone coated handle
- PFOA, cadmium, and lead-free
- 400°F oven rating
- The non-stick coating may wear off with time.
- Some buyers feel that the pan is not flat enough, allowing the eggs to spread to the pan’s perimeter.
- No lid included
This stainless steel and aluminum open skillet from Cuisinart is everything you’d expect from such a well-respected brand. The tapered rim allows for drip-free pouring and the sloped sides maximize the cooking surface, although this might make flipping omelettes more challenging. Although the stainless steel handle is uncoated, it still manages to remain cool while being used on the stove. A clean and elegant design.
- Induction compatible
- Available 7, 8, 10, and 12-inch sizes
- Quantanium non-stick surface that enhances durability.
- The handle is made of stainless steel and riveted for stability.
- 500°F oven rating
- No lid included
- Quantanium coating contains PTFE
This cookware from the popular Rachael Ray brand is a solid performer but doesn’t really stand out in this group. Made from hard-anodized aluminum for good heat distribution and coated with a similar coating as found on the Cuisinart pan.
- Available 8 ½ and 12 ½ inch sizes
- A bright orange rubberized handle to enhance comfort and safety.
- Oven rated to only 350°F
- No lid included
- The coating does contain PTFE
A wonderful addition to any kitchen, this pan is loaded with great features. Constructed of aluminum alloy with a tri-ply base that provides even heat distribution and prevents warping. The non-stick coating is a non-toxic ceramic-titanium material in a beautiful copper color. It even comes with a tempered glass lid with a steam release vent to seal in flavors. Works with all types of stoves, including induction.
- Lid included
- Oven safe to 450°F (without lid)
- Available 8, 10, and 11-inch sizes
- PFOA, PTFE, cadmium, and lead-free
- The lid is not oven safe
While any of these 5 pans would be a great addition to your kitchen, my favorite is the MICHAELANGELO Frying pan. For starters, it’s the only pan that comes with a lid. Additionally, the ceramic coating is PTFE, PFOA, cadmium, and lead-free, which should give you peace of mind that the pan is completely non-toxic. With an oven rating of 450°F, it’s higher than the other pans (except the Cuisinart), which adds to its versatility.
Check out the MICHELANGELO pan here.