I would never use any non-stick pan for any reason. Not after everything we know about PFAS.

I use a stainless steel pan for eggs. No issues. DH prefers to use cast iron for his eggs.

I had the same issues and we just use teflon for scrambled eggs. The very expensive ceramic pan I got for this purpose is useless.

I think anything is fine as long as nonstick isn't your daily cookware, and you follow all care instructions properly, including using medium heat or lower on the stove.

If you use high heat, aerosol cooking oil, put it in the dishwasher, etc, yeah you're going to be eating some chemicals in your food. But I wouldn't sweat an occasionaly used nonstick pan that's well cared for.

Swiss diamond

I purchased the regular ceramic pan from Our House and LOVE it. It's lighter than my All Clad and cast iron. Heats up very fast and even sautes well at medium heat. As slippery as my former All Clad non-stick with just a glaze of oil. If I need to replace once a year I'm okay with that.

I have a Tramontina nonstick skillet I use for making eggs.

I have a few Made In ceramic pans and they’re great. But I also realize they will breakdown and I’ll have to replace them.

Anonymous wrote:

Anonymous wrote:I switched to stainless, but kinda want one small non-stick skillet for scrambled eggs. Is there anything I can use??

The best scrambled eggs come from my cast iron pans. It didn't work as well when they were new, but once properly seasoned I'm never going back.

Agree. I scrambled and fried eggs for years on nonstick pans because I thought it was an equipment issue. Turns out scrambling eggs in a cast iron pan is just a skill issue. You can do this, OP. Just elevate your skill a little instead of using that bandwidth for pan shopping.

Just get something that fits your budget. No need to overthink this.

Anonymous wrote:I switched to stainless, but kinda want one small non-stick skillet for scrambled eggs. Is there anything I can use??

The best scrambled eggs come from my cast iron pans. It didn't work as well when they were new, but once properly seasoned I'm never going back.

I switched to stainless, but kinda want one small non-stick skillet for scrambled eggs. Is there anything I can use??

Anonymous wrote:Ugh neither. How can you be so uneducated on the chemicals in these types of cookware? Just use cast iron, tinned copper or stainless steel.

This. I had the same thinking as you OP and have tried both. Neither are great and seem to breakdown no matter what you do, both in coating and just generally becoming less non stick. They truly need to replaced at least yearly- which seems so wasteful.

Ugh neither. How can you be so uneducated on the chemicals in these types of cookware? Just use cast iron, tinned copper or stainless steel.

I've had good results with ceramic.

I'm looking at getting one nonstick skillet. I currently have cast iron, carbon steel, and bare stainless steel, and am happy with 99% of my cooking on those. A nonstick skillet would purely be for scrambled eggs and omelets - which I can cook in my existing pans, but nonstick would be easier.

I would never use this pan for high-heat searing, nor put it in a hot oven. I would hand wash it, no dishwasher. Silicon or wooden utensils, no metal.

For that use case, which is better? I know Teflon has some concerns at high heat, but I can avoid that. Are there safety concerns at low temp cooking also? Is ceramic truly as nonstick? (If it's not, I might as well just stay with my existing pans.)

I'm reading reviews online but can't get a clear answer, curious to hear any first-hand experience. Thanks!