10-Inch Nonstick Skillets
How we tested
A medium-size nonstick skillet (about 10 inches in diameter from rim to rim) is a useful pan; we often use one to cook a couple of eggs, steaks, or fish fillets, as well as smaller portions of stir-fries, sautéed vegetables, and more. OXO, the manufacturer of our winning 8- and 12-inch nonstick skillets, makes the same pan in a 10-inch size: the OXO Good Grips Non-Stick Pro 10-inch Open Frypan (about $40). We wondered if we could recommend this medium-size version as well.
To find out, we used it to fry eggs, make a frittata, toast walnuts, sear steak, caramelize onions, brown butter, make stir-fry, and sauté fish. We also put the pan through a series of durability tests, scrubbing the pan after each test, banging it against a concrete ledge three times, and heating it to 400 degrees Fahrenheit and plunging it into ice water.
The pan impressed us in almost every respect, with a notably durable and slick nonstick coating; broad cooking surface; and low, gently flared sides that made it easy to maneuver the food inside. The metal handle was comfortable and secure in our palms and stayed cool so that we didn’t burn our hands. As with the smaller and larger versions of this pan, the surface scratched when we cut the frittata in it, and the base dented lightly when whacked against a concrete ledge. But these are minor complaints; you really shouldn’t use a knife in a nonstick skillet, and the concrete ledge is an extreme durability test designed to mimic years of use. Nonstick coatings are fallible even when well cared for, so the life expectancy of a nonstick pan is shorter than other pans—typically only two to three years. Like its siblings, this pan impressed us and earned a spot in our kitchen.
Methodology
We tested the OXO Good Grips Non-Stick Pro 10-inch Open Frypan (about $40), the medium-size version of our winning 8- and 12-inch nonstick skillets
Fry 10 eggs over easy
Make a frittata, starting on the stove and finishing in the oven; cut slices in the pan
Toast walnuts in the oven
Sear steak on the stovetop
Caramelize onions on the stovetop
Make browned butter on the stovetop
Sauté cauliflower stir-fry on the stovetop
Sauté two catfish fillets on the stovetop
Scrub the skillet by hand after each test
Bang the skillet against a concrete ledge three times
Heat to 400 degrees Fahrenheit on the stovetop and then plunge into an ice bath
RATING CRITERIA
Nonstick Ability: We evaluated the nonstick surface of the pan and noted whether food stuck or was easy to remove.
Capacity: We assessed the size of the pan’s cooking surface and the height of the walls.
Ease of Use: We considered whether it was easy and comfortable to maneuver the pan on the stovetop and in the oven, lift it into the air, empty it, and clean it.
Durability: We noted whether the pan warped, dented, and/or scratched over the course of testing.
The Results
Design Trifecta 360 Knife Block
Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.
Schmidt Brothers Downtown Block
This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.
Schmidt Brothers Midtown Block
This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.
Swissmar Bamboo Magnetic Knife Block
This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.
Messermeister Walnut Magnet Block
This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.
Epicurean Standing Knife Rack 12"
This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.
Kapoosh Rondelle Knife Block
This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.
Kuhn Rikon Vision Knife Block, Clear
This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.