Often, when you think about buying a frying pan, you ask us: What frying pan should I buy that works for everything and that nothing sticks ? And also: "What frying pan can I buy that is non-stick and is not harmful to my health?" We'd love to have the perfect pan: inexpensive, lightweight, durable, versatile, non-stick, and all-natural. The problem, to be honest, is that there is no such thing as that perfect pan.


The non-stick pans that we all use or have used at home are practical and comfortable to use . They allow us to cook with little oil without food sticking. The search for alternatives comes because nonstick pans have two major drawbacks:

  1. The first is the short life of the pan itself . Frequently the pan loses its non-stick properties and starts to stick much sooner than expected, within a few months of purchase.
  2. The second problem with non-stick pans is the concern generated by ignorance of the effects of the coatings on our family's health . This non-stick coating had been manufactured with two components: a polymer called PTFE, which is non-stick, and a substance called PFOA, which serves to stick this polymer to the pan. Alarm was raised when PFOA was linked to cancer and birth defects in laboratory studies. For this reason, today no well-known manufacturer uses PFOA and its use is totally prohibited in 2015. On the other hand, PTFE is not a toxic product by itself, it is even used in medicine for prostheses and the creation of artificial tissues. The only consideration to keep in mind is not to heat it to more than 250º, since it can decompose, emitting toxic gases.

A priori, a healthy alternative to traditional non-stick pans could be ceramic pans , non-stick but without PFOA or PTFE. Unfortunately these pans bring their own problems. The first is that we do not know exactly how they are made and if they are not actually harmful. Most of them are made in China by completely unknown companies, so they do not offer us any reliability.

In addition, many use nanotechnology and there are studies that indicate risks to the human body. Another problem, even with ceramic pans from well-known manufacturers, is that they don't last very long . All of us who have used ceramic pans know that they last even less than traditional non-stick ones.

There are also non-stick pans made of titanium, diamond or similar materials , granite pans or stone pans on the market. We do not have them in the store** because we consider them an unclear concept for customers. All titanium, diamond, stone pans, etc. They are pans with normal non-stick (PTFE), but reinforced with one of these materials.

Some of these pans are of good quality (Woll brand, for example), but many others are of dubious origin and do not inspire confidence. Its non-stick does not contribute anything in relation to the non-stick pans that we have in the store and can lead to confusion for our customers since they can lead them to think that they are more natural or healthy when in fact they also have PTFE.

All that has been said about non-stick pans, their short duration and doubts about their effects on health, have led many customers to look for alternatives within the non-stick pans themselves, and then to find out about non-stick pans . In my opinion this effect is positive; I think it is important to know the materials we use in the kitchen, especially in utensils for daily use such as frying pans.

Anyway, I would like to clarify that these drawbacks do not mean that we should radically stop using them, at least in my opinion. I think the best option is to put them to good use, trying to take advantage of their positive aspects and avoiding their negative aspects .


As for non-stick pans, a good option is stainless steel . They are light, durable pans and are not harmful to health. Stainless steel is a great material for cooking. The problem with cooking with a stainless steel pan is that the food sticks very easily and it is difficult to learn to cook with them. For more information about these pans and how to cook in them without food sticking to us, I recommend watching the video that we posted here: cooking with stainless steel pans .

The other alternative in non-stick pans are cast iron pans . Iron is an excellent material for cooking , and if behind it there is a manufacturer with guarantees, you make sure that they do not contain any material that is harmful to health. In addition, they are the traditional pans of a lifetime, those of grandmothers. Many customers tell us that a fried egg or steak tastes much better cooked on a griddle.

The main problem with iron pans and utensils is that they are not suitable for all types of cooking. They are ideal pans for high-temperature cooking such as grilling or frying , but delicate foods or soft cooking will stick very easily, so they should be avoided for this type of cooking.


As I mentioned at the beginning, there is no perfect frying pan , they all have at least one weak point that prevents us from recommending it as a frying pan for everything. My recommendation, as I already pointed out in one of the first posts on this blog , is to have at least a couple of pans and use the most suitable one depending on what we are going to cook.

For intense cooking, at high temperatures, such as frying or grilling, my recommendation is to use an iron skillet or a grill if we are going to do a lot of grilling. They are heavy pans and require some care, but the results are worth it and will last a lifetime; We also know that they are not harmful to the health of our family.

To cook more delicate foods, such as white fish, tortillas or to make a good sauce, we recommend using a non-stick pan. And aren't they dangerous? If we put them to good use we can cook quietly with them. Nonstick can be harmful if it comes off or is used at high temperatures , but if we use it on medium or low heat and take care of it with care (we always wash it by hand with the delicate part of the sponge and do not use metal utensils), we minimize the risk to health and we will have a frying pan for years.

In any case, we recommend using a good quality non-stick pan , from well-known manufacturers, to ensure that they use the best materials and take care of their manufacturing processes.

As for iron skillets, we offer De Buyer Mineral B and Le Creuset, both the skillet and the skillet with a wooden handle . The difference is that De Buyer's are made from an iron plate that they shape and Le Creuset's are made by melting the iron in a mold and then applying a glaze identical to that used in cocottes .

The vitrified finish of the Le Creuset pans protects the pans and avoids having to season them like the De Buyer. In addition, Le Creuset pans, being thicker, retain temperature better and give better cooking results. In any case, a De Buyer frying pan is a good way to get started in iron frying pans since it is quite cheap and works very well if we treat it well.

If the main use that we are going to give the iron skillet is the griddle, I also recommend looking at Le Creuset grills . They are made exactly the same as frying pans, but they have more cooking surface and allow us to comfortably handle food as they do not have walls. There is certainly nothing better to cook on the grill.

When it comes to nonstick pans, my first recommendation is the Le Creuset pan with a lifetime guarantee. It is an excellent frying pan that offers all the guarantees and we know that it works great. Le Creuset offers a lifetime guarantee and really, if we treat them with care, they will be like the first day for many years.

If you cook with induction, keep in mind that all the pans we have in the store work perfectly on induction, but my recommendation is to avoid using the turbo function or similar with the pans. It is convenient to heat them gently so that the heat is distributed evenly and to keep the pan in the best possible condition for many years.

If you still have doubts, I encourage you to see the comments that many users have left on the products in the store - you will see many surprised people in the De Buyer iron pans , because they expected the food to stick to them at first but with curing they have avoided; and you will also see comments from users who say that it stuck at first, but that nothing sticks to them anymore (surely they already have the patina done and have learned to cook perfectly in it).

*** Update on November 19, 2015: You can now buy Woll pans at Claudia&Julia. Its frying pans, despite not having a titanium nonstick as advertised in some stores, is indeed reinforced with titanium with good results, and its body made of cast aluminum has seemed to us an interesting option. All the details here.


Gladys garcia said:

Me compre una sartén cerámica me preocupa es la segunda vez que hago la tortilla de papas y se me pega estoy frustrada pues no se si estoy cocinando correcto

Luis said:

Un pequeño inciso. Existe una confusión generalizada y es considerar como acero solamente al acero inoxidable y llamar erróneamente “hierro” al acero que no es inoxidable. Las sartenes de De Buyer (yo poseo tres) son de acero, puesto que son aleación de hierro y carbono, aunque no sean de acero inoxidable.

Paolo said:

Hola, en febrero compré una sarten de hierro fundido Crafond, aprovechando que tenían un aparador en el Baricentro. Estoy bastante satisfecho, intento secarla a los pocos minutos de haberla lavado, le pongo gotitas de aceite y un papel aceitoso, la lavo con el lado suave de la esponja pero están empezando a aparecer unas zonas donde la comida se adhiere. No he encontrado muchas referencias de esta marca, así que me gustaría saber vuestra opinión sobre ella y algún consejo para eliminar las adherencias.

Joseba said:

Hola. Tenía entendido que el aluminio estaba totalmente desaconsejado para cocinar pero veo que recomendáis sartenes de aluminio fundido, que es la que yo tengo (Valira). Me podéis aclarar esto, por favor? Gracias y buen trabajo.

Gloria Villaseñor said:

Llevo días navegando por internet en busca de una sartén para inducción antiadherente, saludable, libre de fpoa ,ptfe, metales pesados y nanotecnología.
No encuentro ninguna, cuando me parece que la tengo , en su descripción que no siempre es clara aparece uno de los componentes.
Conocéis de alguna que cumpla los requisitos??
Agradecida de antemano.


Gloria Villaseñor said:

Llevo días navegando por internet en busca de una sartén para inducción antiadherente, saludable, libre de fpoa ,ptfe, metales pesados y nanotecnología.
No encuentro ninguna, cuando me parece que la tengo , en su descripción que no siempre es clara aparece uno de los componentes.
Conocéis de alguna que cumpla los requisitos??
Agradecida de antemano.


Marian said:

Buenas noches.quería saber que opinión le merecen las sartenes de hierro de Lodge.gracias

Pilar said:

Quiero comprar unas sartenes para mi y para mis hijos y estoy indecisa por las de hierro o por las de acero inoxidable y de momento la quiero pequeña de 20 cm,más o menos para tortillas y huevos fritos, tienen niños .Me compre una sarten crafond y yo pensaba que era de hierro y ahora he visto que es de aluminio fundido y con el tiempo la tengo pelada y me preocupa que esa capa que se ve blanquecina sea el aluminio y creo que no es nada bueno para la salud, podríais comentarme algo al respecto,
,quiero que aprendan a comer sano. Yo tengo la de buyer, pero no hay pequeña y estoy muy contenta. Espero que me solucioneis mis dudas

Federico Virgili said:

Hace ya un tiempo, a través de una promoción de un periódico nacional, compré unas paellas marca Bidasoa con acabado simil piedra y estoy harto de quemarme las manos cuando intento tocar el mango de dichas paellas…en pocos minutos al fuego ya no se puede ni tocar el mango.
Todo lo que quiero es un teléfono, web, o correo donde me pueda poner en contacto con el fabricante de las paellas Bidasoa para formalizar una queja.
Muchas gracias

Rita said:

Buenas tardes,

Estoy a punto de independizarme y necesito un poco de todo… Ollas, sartenes… He estado mirando las de la marca Bra pero me preocupa que no sean saludables a altas temperaturas. Que me recomendarías? Para mi que seas duraderas y un buen antiadherente es muy importante pero sobretodo que sean saludables. Muchas gracias

Sara said:

Buenos días,
Gracias por la información, necesitaría comprar tres sartenes:
1. Para plancha
2. Para hacer tortillas
3. Para freir patatas
¿me podrías recomendar las mejores opciones? Gracias de antemano.

Claudia&Julia said:

Hola Jose Mª.
Disculpa el retraso en contestar, acabamos de ver ahora mismo tu comentario.
Tenemos varias sartenes antiadherentes que pueden iros muy bien para hacer tortillas, una de ellas puede ser la Bra Efficient Orange, os dejo el enlace: https://www.claudiaandjulia.com/products/sarten-antiadherente-efficient-orange-bra
Muchas gracias.

Jose Mª Polo said:

Estoy buscando una sarten para mi esposa que sustituya a su vieja sarten para las tortillas. Deberia ser ligera no muy pesada para asi manipular mejor la tortilla al darle la vuelta. Que sarten me recomiendas? Gracias

Claudia&Julia said:

Hola Rosa,

Seguramente las manchas que nos comentas que han salido en la sartén se trate de manchas propias de los alimentos. Son sartenes totalmente saludables, por lo que no debes tener ningún miedo a usarlas.
Ahora mismo contactamos contigo para resolverlo.
Muchas gracias.

Rosa Banzo said:

Olvidé decir que lo primero que hice fue pochas cebolla roja. Creo que las marcas son de la cebolla.

Rosa Banzo said:

La semana pasada compre una sartén de acero inoxidable “La Creuset”. Sólo la he usado una vez, por miedo: el interior quedó todo marcado con manchas blanquecinas. No sé cómo resolverlo.
¿Podrían ayudarme?

Antonia Medina Soto said:

Hola en 1º lugar deciros que os compre la del mango de madera y la skillet con ambas estoy contentisima, eso si solo las utilizo para asar y hacer comidas que tienen un poco de liguido(como salsas, pisto incluso el arroz queda muy bien y no se pega, luego os compre la antiadherente de le creuset que es genial,aunque tiene aluminio y quisirea saber si el aluminio es perjudicial ya que he escuchado y leido que el aluminio no es saludable,he adquirido una sarte de hierro buyer aunque no la he estrenado aún, quisiera que me comentaras si es bueno comprar mas sartenes antiadherente o por el contrario de hierro?. Muchisimas gracias y un saludo soys geniales

marisol mouzo vidal said:

Hace tiempo me regalaron una sartén de hierro, de Buyer. Estoy encantada con ella, por ese motivo me gustaría tener alguna más de ese tipo. El problema es que quiero una sartén GRANDE (como mínimo del nº 32).
Agradecería que me informen si disponen de ella en la tienda.

Bujaren said:

Excelentes Consejos ! Gracias…

Mercedes said:

Después de estudiar la oferta de sartenes en el mercado e intentar seleccionar las más aptas para la salud, acabo de adquirir una de hierro mineral B De Buyer. Tras realizar la curación indicada, mi curiosidad me llevó a estrenarla haciendo una tortillas de patatas. Para mi sorpresa, no se pegó nada.
Dado el peso de esta sartén, en vez de cogerla con la tortilla y volcarla a un plato, deslicé la tortilla sobre un plato y desde éste lo volqué a la sartén.
Después de lavarla, la unté con un poco de papel de cocina impregnado en aceite. No he visto que se haya oxidado.
Estoy pensando en comprar otros tamaños, me han causado muy buena impresión

Claudia&Julia said:

Hola Francesca,

Te confirmo que la parrilla antiadherente puede ir al fuego y al horno. Para pescado y alimentos delicados es ideal.

Un saludo

Francesca said:

Encantada con estos consejos y aclaraciones, porque realmente estamos perdidos con tanta oferta y publicidad; una duda que tengo con la parrilla antiadherente ovalada Le Creuset (al final he encontrado lo que buscaba porque ovalado se hace poco y es necesario para hacer un pescado o un rulo de carne) realmente podria utilizarla para horno y para la encimera que la tengo de gas? quiero comprármela pero necesito estar segura. gracias.

rosario said:

pues me encantaría probarlas,…yo tengo una cocote y estoy contenta

Ramón Costa said:

Totalmentr deacuerdo con el post. Yo tengo una mineral b de 32 para freir i hacer a la plancha y las le creuset para el resto, tengo que decir que es la mejor opción para sacarle a cada alimento su sabor.

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