10-Inch Ceramic Nonstick Skillets
We tested slightly smaller versions of our two favorite 12-inch ceramic nonstick skillets to see how they performed.
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.
- 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
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.