T-fal Professional Nonstick Fry Skillet

Last updated date: July 18, 2019

DWYM Score
9.0

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Look for the DWYM seal for products that are the best in the category.

We looked at the top 1 Skillets and dug through the reviews from 5 of the most popular review sites including BestReviews, The Kitchen Advisor, Top Best 10 Reviews, Homethods, Kitchen Rated and more. Through this analysis, we've determined the best Skillet you should buy.

Overall Take

Healthy cooks will appreciate the lead, cadmium and PFOA construction on the T-fal Professional Nonstick Fry Skillet. Equally suited to induction or regular stovetop cooking, it features both a scratch-resistant coating and a secure handle. A "Thermo-Spot" that glows to indicate pre-heating is a great extra touch. In our analysis of 37 expert reviews, the T-fal T-fal Professional Nonstick Fry Skillet placed 4th when we looked at the top 10 products in the category. For the full ranking, see below.

Editor's Note July 18, 2019:
Checkout The Best Skillet for a detailed review of all the top skillets.

Expert Summarized Score
9.3
5 expert reviews
User Summarized Score
8.2
5,832 user reviews
Our Favorite Video Reviews
What experts liked
Stainless steel surface supports induction cooking.
- BestReviews
The Thermo-Spot Technology is one of its most distinct features. The spot will show if the pan is already perfectly hot. This is going to be an indication that you are ready to put the egg in the pan and have it cooked.
- The Kitchen Advisor
It has a riveted handle made of silicone that offers a comfortable and a secure grip.
- Top Best 10 Reviews
The unique coating is also safe to use with metal utensils, making this option stand out just a little bit more than most of the competition.
- Homethods
December 19, 2018 | Full review
The nonstick interior of this cookware provides an exceptional strength & scratch resistance surface. It also features Lead, PFOA and Cadmium-free construction which allows for healthier cooking.
- Kitchen Rated
May 21, 2018 | Full review
What experts didn't like
Doesn’t allow high heat when cooking.
- BestReviews
Its outer color fades after some year of usage.
- Top Best 10 Reviews
Still toxic if overheated.
- Homethods
December 19, 2018 | Full review

From The Manufacturer

T-fal Nonstick Fry Pan, Professional 12-Inch Nonstick Pan, Thermo-Spot Heat Indicator, Black, Model E93808. Be prepared for almost any culinary adventure with T-fal Professional nonstick cookware. The cookware’s innovative Thermo-Spot heat-indicator technology ensures properly pre-heated pans—a must when it comes to sealing in juices and flavor. When the pattern in the center turns to a solid red spot, the pan is hot and ready to cook. The cookware’s heavy-gauge aluminum construction provides fast, even heating, while stainless-steel warp-resistant bases make the cookware compatible with any cooktop, including induction. PFOA-, Lead-, and Cadmium-free, the cookware’s ProMetal nonstick interior offers exceptional strength and scratch resistance (safe for use with metal utensils), and it requires little to no fat or oil, which allows for healthier cooking, effortless food release, and quick cleanup. The cookware’s riveted silicone handles stay cool to the touch for a secure, comfortable grip, and its vented tempered-glass lids with cool-touch handles trap in heat and moisture and make it easy to monitor the cooking process. Wide and shallow, the T-fal Professional 12-inch fry pan works well for frying, browning, searing, sautéing, and more—everything from breakfast fare to delicious dinner entrees. Dishwasher-safe and oven safe up to 400 degrees F, T-fal Professional cookware offers exceptional versatility and ultra-convenient everyday use.

Overall Product Rankings

1. All-Clad Stainless Steel Skillet With Lid
Overall Score: 9.5
Expert Reviews: 3
2. All-Clad Tri-Ply Nonstick Frying Pan
Overall Score: 9.2
Expert Reviews: 3
3. Lodge 13-Inch Cast Iron Skillet
Overall Score: 9.2
Expert Reviews: 3
4. T-fal Professional Nonstick Fry Skillet
Overall Score: 9.0
Expert Reviews: 5
5. Anolon Advanced Hard-Anodized Nonstick Skillets
Overall Score: 8.7
Expert Reviews: 2
6. Calphalon Unison Nonstick Skillet, 8in. & 10in.
Overall Score: 8.6
Expert Reviews: 4
7. Ayesha Home Collection Stainless Steel Skillet
Overall Score: 8.0
Expert Reviews: 2
8. Matfer Bourgeat Frying Pan
Overall Score: 8.0
Expert Reviews: 4
9. Ayesha Home Collection Porcelain Enamel Nonstick
Overall Score: 7.9
Expert Reviews: 3
10. Tramontina Gourmet Stainless Steel Fry Pan
Overall Score: 7.6
Expert Reviews: 3

An Overview On Skillets

If your kitchen were a chessboard, the skillet would be your queen. A nice, deep skillet can do just about anything: sauté, stir-fry, braising, roasting. If it’s made of cast iron or similar materials, you can even add oven-roasting and baking to that list.

While any good skillet will be versatile, the material it’s made with is going to determine its specialties. Take the classic cast iron skillet. Everybody’s grandparents have one in their kitchen, for good reason. These weighty workhorses cook steak like nothing else, and — with a little TLC — are durable enough to handle thousands of meals on the stove or in the oven before getting passed on to the kids.

At the other end of the cooking spectrum, you have the nonstick pan. Lightweight and handy, these are typically made of quick-heating aluminum coated with a nonstick polymer that makes it a breeze to clean. They’re best for a nice plate of eggs or fish filet — soft foods that won’t abrade the surface.

In the sweet spot between the two is your stainless steel skillet. Steel is a great metal for retaining heat and distributing it evenly, making it the go-to choice for sauces, stir-fry, chicken, rice and a host of other everyday dishes. It’s also got natural nonstick properties, making it relatively easy to clean. In many cases, you’ll find skillets that are layered with an interior core of aluminum, like the All-Clad Stainless Steel models. The idea here is that aluminum heats up quicker, and then transfers that heat to the sturdier outer layer of steel.

In a nutshell, the meals you make are going to determine the skillet you need. That’s why most households have at least two options:  a nonstick for quick morning omelets and a cast iron or stainless steel pan for meats, veggies and other dinner staples.

DYWM Fun Fact

While it’s hard to trace the origins of the frying pan or skillet, the earliest examples of the cookware could be found in old Mesopotamia. Most early versions of pans were made from copper — a capable enough conductor of heat if you don’t mind the low-level copper poisoning that came with it. While that was probably not the biggest problem on the mind of a 3rd-century chef, today’s copper cookware comes with a protective coating that takes that worry away.

The Skillet Buying Guide

  • Using your skillet properly will not only result in better food in the short term, but a longer-lasting piece of cookware. Cast iron skillets can stand up to just about anything temperature-wise, but you’ll need to season it to get the most out of it. That involves coating it with a super-thin layer of oil and letting it bake in at high heat, a process that not only protects against rust but imparts a stick-resistant coating. Some cast-iron skillets, like the Lodge 13-Inch, come pre-seasoned, but a touch-up dab of oil every once in a while will help keep it protected.
  • Nonstick skillets require a lot less care, and that’s half the point. Just make sure you don’t put it through more than it was designed for. Most nonstick options aren’t safe for oven use, and even those that are (like the T-fal Professional) have a max temperature that you’ll want to make sure not to exceed.
  • Cleaning your skillet also requires a little adjustment, depending on the material. Soap will actually wear away the seasoning on cast iron, but a decent one will actually clean off easier than you’d think with hot water and a brush. Just don’t put it in the dishwasher, or let it soak in water. Most nonstick skillets are dishwasher safe, but be sure to use a plastic brush that won’t abrade the polymer coating when washing by hand.
  • The weight of a skillet is something to consider long-term. Cast iron sounds heavy, and it usually is — especially with a pan full of steak. Older cooks might find it unwieldy enough to consider a stainless steel model instead.
  • The material of the handle is just as important as the base. Most skillets have a handle that’s made from a separate piece attached to the pan — ideally with rivets, which will hold longer than screws or bolts. A silicone-coated or wood handle will keep the coolest, no matter what’s cooking.
  • Check the base, especially if you’re cooking on an induction stovetop. Induction coils use an electromagnetic field that won’t work on sufficiently ferrous pans. Any pan with a metal base will do, and most will indicate if they’re induction-compatible.
  • Will you be whipping up a lot of sauces? Look for a skillet with a rolled lip that makes it easier to pour out the contents. Shaking up some stir-fry? Straight-edged lips are best at holding in the ingredients.