10-Inch Ceramic Nonstick Skillets
How we tested
When we tested 12-inch ceramic nonstick skillets, we recommended two models. Both had slick surfaces that easily released everything from scrambled eggs to delicate fish. We especially liked the shape of one, from GreenPan. Its gently sloped walls made it easy to stir food and were a cinch to scrape clean with a spatula. The other pan, which was made by Kyocera and had straighter, L-shaped sides, cost about half the price of the GreenPan model, so we named it our Best Buy. Both manufacturers offer 10-inch versions of these pans, and we wondered if their performance would be on par with their larger siblings. We put them to the test, using each to prepare scrambled eggs, fried eggs, and Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken) for Two. We also sent them home with a tester to use in her home kitchen for several weeks.
Representatives from GreenPan and Kyocera confirmed that the ceramic nonstick coatings on their respective 10-inch skillets are the same as those on the 12-inch versions. Neither contains polytetrafluoroethylene (PTFE), the substance present in regular nonstick coatings such as Teflon that can release harmful fumes when heated above 500 degrees. Instead, the nonstick coatings of the ceramic pans contain a material that’s derived from beach sand, so there’s no risk of producing harmful fumes.
Both of the 10-inch pans performed well. Fried eggs and scrambled eggs slipped right out, as did our stir-fry. We had great results when we cooked other meals during our at-home testing as well. But, as was the case in our testing of the 12-inch models, both pans ran hotter than the 10-inch regular nonstick skillet we usually use. Because ceramic coatings are excellent conductors of heat, the pans got hot fast and stayed hot, so food cooked a little faster. The sauce in our chicken stir-fry, for example, didn’t require the full 3 to 5 minutes to thicken and coat our chicken. Dishes still turned out well, though. We simply had to keep an eye on the food as it cooked. As work-arounds, we used lower heat levels than called for in recipes and moved the pans off the heat before the end of the stated cooking time.
If you prefer to cook with PTFE-free cookware, we can recommend both of these 10-inch ceramic nonstick skillets. Just remember that you’ll get the best results if you follow visual cues and adjust as necessary while cooking. Both skillets have wide 8½-inch cooking surfaces that are impressively nonstick. The GreenPan model was again our favorite of the two. It’s well designed, with gently sloped walls that are easy to swipe with a spatula. Its stainless-steel handle is wide and very comfortable to hold, both when working on the stovetop and when lifting or carrying the skillet. The walls of the Kyocera pan are a bit steeper, which makes it harder to slide out food or stir at the pan’s edges, and the pan is ovensafe to just 400 degrees, while the GreenPan is ovensafe up to 600 degrees. Although the 12-inch Kyocera model was considerably less expensive than the 12-inch GreenPan model at the time of our original testing, the opposite is true of the 10-inch models; the Kyocera model is slightly more expensive. The 10-inch Kyocera pan is a good option and earned a respectable second place, but it doesn’t offer any cost savings.
Methodology
- Test two 10-inch ceramic nonstick skillets, one priced at about $42 and one priced at about $56, purchased online
- Confirm with the manufacturers that the skillets’ coatings do not contain polytetrafluoroethylene (PTFE) and are identical to those used on their 12-inch skillets
- Make scrambled eggs
- Make fried eggs
- Make Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken) for Two
- Test the skillets at home for several weeks of real-world use
- Wash the skillets by hand throughout testing
RATING CRITERIA
Nonstick Ability: We confirmed with companies that the PTFE-free ceramic coatings are the same as those used in their 12-inch skillets. We noted whether the food we prepared stuck or was easy to remove.
Capacity: We compared the size of the pans’ cooking surfaces and the shape of their walls, noting whether we could stir food without spilling it.
Ease of Use: We considered whether it was easy and comfortable to maneuver the pans on the stovetop, lift them into the air, empty them, and wash them. We also considered whether the pans could be used to prepare recipes as written or if they required a lower heat, shorter cooking time, or other adjustments by the cook.
Durability: We noted whether the pans warped, dented, and/or scratched over the course of testing. We also considered the pans’ maximum ovensafe temperatures.
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.