The case against coated pans

A coating is a layer, and layers wear

Most nonstick pans get their release from a thin coating on the cooking surface, usually PTFE or a ceramic layer. It works well when it's new. The catch is built into the design: a coating sits on top of the pan, so it can scratch, thin out and eventually wear off.

When it does, the pan underneath isn't a nonstick pan anymore, and the usual answer is to buy another one.

The habits a coating asks of you

If you own a coated pan, you know the rules: no metal utensils, no scrubbing, hand wash, and replace it when it starts to look tired. Those rules aren't fussiness. They're how you slow down a surface that was always going to wear.

The alternatives ask for something too

Stainless steel has no coating, but eggs stick unless you've learned the technique, and cleanup means scrubbing. Cast iron has no coating either, but it's heavy, it needs seasoning, and it can't soak. Every option is a trade, which is why picking a pan feels like picking a compromise.

Comparison based on typical products in each category.

What we did instead

A Kitchi pan has no coating on the cooking surface. The surface is a raised titanium honeycomb over a tri-ply body: an aluminum core that spreads heat fast and evenly, and a magnetic steel base that works on induction.

Food sits on the peaks, not flat on the pan, so there's less contact and a cleaner release. There's nothing to flake, so metal utensils are fine. The pan is PTFE-free and PFAS-free, and it goes in the dishwasher and the oven.

Cooking on a pan with no coating

It rewards a minute of preheating. Warm the pan on medium, add a little butter or oil, then add the food. Eggs slide. A steak sears. When you're done, scrape, flip and whisk without a second thought.

Try it for 90 days

If it isn't the best pan on your stove, send it back for a full refund, even if you've used it. Return shipping is on us in the contiguous US.