Like a free lunch, there's no such thing as a perfect nonstick pan, but that doesn't mean we can't have some fun figuring out which ones are at least worth owning.
How good will this pan look in your kitchen? Is it attractive enough for your food photos?
A 10 should probably be your new profile pic, while a 1 should be stored in the deepest part of your deepest cabinet.
Almost none of the pans actually recommended using a dishwasher, though many said they were dishwasher safe.
"Dishwasher recommended" gets a 10, but all of these are super easy to clean, so they're all above 5.
Not so much a ranking, but still useful information: each material transfers heat differently, but sometimes they can be hard to remember, so I called this out specifically.
Slow is good for really even heating. Fast is efficient but can cause scorching.
How thoughtful is the construction of this pan? What does it do to make using it easier?
From handle ergonomics to versatility to maximization of surface area — the more care a pan's designers put into making a cook's life easier the better.
If a pan's finish came off within the first two weeks of testing, it gets a 1. If it will outlive me by over a century, it gets a 10.
All others are determined by the typical lifespan of their coatings and how much common types of usage will cause them to degrade.
How bad is this pan for the environment? Is the chemical composition volatile? Will I need to replace it frequently?
A 10 is Captain Planet-approved, a 1 contains volatile chemicals and non-removable (and thus non-recyclable) plastics.
Induction performance is all about the construction of the pan.
They all worked fine with induction stoves, but the higher the percentage of magnetic material, the better they worked.
Unboxing is all about the initial setup experience and it's here only to point out how terrible the Mauviel M'steel's setup experience is.
The rest got 10s. That beeswax is so annoying to remove that I created a whole category to dunk on it.