Don't take our word for it. These are the reader-tested faves.

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It seems like cast iron skillets get all the attention. They're best for searing meat, browning potatoes, making killer frittatas, and more. But there's still space in the cupboard for a nonstick skillet—and reason to use one. They're perfect for over-easy eggs, delicate white fish, and for acidic things like tomatoes that may eat through your cast iron's seasoning. But do folks still use them?

Kimberly Rine Schwalje, a member of the Cooking Light Diet Facebook Community, sure does. Recently, she asked other members to share their favorite frying pans. She was frustrated with buying nonstick pans, only to have the coating wear off after a couple months. Determined to invest in something better, she turned to her foodie friends to recommend the best. Here’s what they had to say.

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Circulon Symmetry Hard Anodized Nonstick Twin Pack

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With an oven-safe, nonstick interior, this will be your newest go-to skillet. Member Lisa McWhinney says, “I am really happy with my Circulon set of nonstick. Going on six or seven years now, and they still look new. I have had more expensive ones that did not last as long.”

Cuisinart Hard-Anodized Nonstick 10-Inch Open Skillet

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The hard-anodized aluminum makes for super fast and even heating, and it’s dishwasher safe. Rich Dollish says, “We just replaced all our non-cast iron with a set of Cuisinart anodized pans, and they seem pretty good.”

Scanpan CTQ Nonstick Skillet

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The ceramic-titanium nonstick surface makes for the perfect pan to sear, brown, or deglaze any dish. Kimberly Katcavage Wertz says, “I bought the Scanpan CTQ in an 11-inch, and I use it for everything.” Erica M. Gorycki bought hers at Sur La Table and says, “I’ve had mine three years. I’m a chef and use it almost daily.”

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware

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Three Cooking Light Diet members love this particular brand of nonstick skillets. Jay Shaw says, “I have a set by Calphalon that is really good. I’ve had them a few years now with no issues.” Una Walker and Nicole Magart agree, saying they are awesome and great quality pans.

Lodge Carbon Steel Skillet

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Cynthia Mason Moran says, “We replaced our old pans with carbon steel pans. I love them! We started off with a Lodge 12-inch pre-seasoned carbon steel pan. We loved it and had such great results that we got a larger, DeBuyer carbon steel frying pan that is just over 14-inches. The size is perfect for cooking for my family of six. That pan is heavy but man, it does an excellent job!”

Williams Sonoma Professional Nonstick Fry Pan

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A product of a Scanpan collaboration, this 100% recycled aluminum and ceramic-titanium coating is essential to your cooking. Jenny Davis Burns says, “My husband bought me a Williams Sonoma professional nonstick skillet for Christmas a few years ago, and I use it all the time. It's held up really well so far.”

Zwilling Spirit Stainless Steel Ceramic Nonstick Fry Pan 

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These pans are easy to clean and the metal handle stays cool to the touch. Janelle McClintock says, “I’m very partial to my Zwilling J.A. Henckels spirit stainless steel ceramic nonstick cookware. It’s heavy and the surface shows no sign of lifting, despite my taking a stainless steel wool pad to it.”

Starfrit The Rock Fry Pan

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Move over cast iron, because there’s a new nonstick pan in town. Patti Jager Cichon says, “Starfrit The Rock pans are heavy like cast iron, naturally nonstick, and you don't have to season them. Plus they are washable.”