Viking PureGlide Pro
As you can see from rendering down 12 oz of salt pork, that is pretty damn nonstick.
Cites heat conduction, non-stick surface, searing and crust, versatility
This example of rendering down 12 oz, right, 12 oz of cured salt pork is probably the best example I can show you and as you can see, there's no fond, there's no sticking, there's no anything.
So, performance, I give this a 10 out of 10. Nonstick, 10 out of 10. Frying capabilities, 10 out of 10.
In terms of like, you know, cooking anything else in here, fish, chicken, steak, vegetables, you name it. Fried eggs, I've done a ton of those in the other pans that I have, the 12-in and the 10-in, and and also the 8-in frying pan.
By By that little hole right there also helps to distribute the heat. You know, that's why that's there.
But in terms of non-stickiness, I would say this is definitely probably the best single nonstick best line of cookware I've ever used.
Cites non-stick surface
Viking and Our Place had some white marks that looked really concerning, but it turned out to be metal dust from the ladle transferring onto the pan. It wiped right off with no permanent damage.
Cites rust resistance, scratch resistance
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Viking had zero scratches or damage.
Viking, Hestan, and Our Place had no damage.
Viking and Our Place both had scary looking white marks, but it was just dust from the whisk breaking apart and transferring onto the pan. I rubbed it off both surfaces.
The titanium pans didn't show any signs of pitting.
Viking performed just like a non-stick pan. The egg slid around with just a shake. I didn't need to nudge it with the spatula.
Cites non-stick surface
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Viking performed surprisingly well. There was a little sticking in a few areas, but I could still flip the egg without ripping it apart.
Viking, Our Place, and Taima all performed great.
Viking, Our Place, Heritage Steel, and Taima had no sticking at all.
I've been cooking with it a lot outside of these tests, and it performs perfect every time with very little grease.
The Viking Pure Glide Pro series is just, you know, they're literally worth their weight in gold.
But for making pasta carbonara, which is what I'm going to be making now soon, this pan is perfect. It's got the high sides. I can, you know, put my pasta in there, my pasta water. Nothing sticks, which is fantabulous.
Cites base and rim, non-stick surface
I'm a big fan of the Viking PureGlide Pro. It looks like a non-stick pan. It cooks like a non-stick pan, but it didn't get damaged in any of my scratch tests.
Cites non-stick surface, scratch resistance
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So, the short answer is yes, it definitely is worth buying.
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Besides these control tests, I've been cooking eggs, meat, and other sticky foods with this pan almost every day for the past four months, and I've tried different combinations of fat and heat. What I found is that butter makes the biggest difference. When I use butter or a mix of oil and butter, the results are…
Cites coating durability, coating durability, durability, ease of cleaning, ease of cleaning, rust resistance, scratch resistance, scratch resistance, scratch resistance, scratch resistance
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Owned 4 months
There were some white marks that looked concerning at first, but it turned out to just be metal dust from the utensils transferring onto the pan. It wiped right off with no permanent damage.
Next, I took a serrated steak knife, attached two magnets weighing 130 g, and rubbed it across the pan 15 times, and there were still no scratches or damage.
After that, I put a heavyduty Scotch-Brite sponge green side down on the pan, placed the 5lb weight on top, and pushed it back and forth 20 times. Again, there was no damage.
After all that, I wanted to see if any of these tests affected the non-stick performance. So, I ran the same egg test again with a half teaspoon of oil and 2 grams of butter. And fortunately, the egg didn't stick at all.
After all three rounds, the Viking showed zero signs of pitting or corrosion.
But the Viking handled the worst case scenario without any damage at all.
The titanium surface doesn't scratch, and after 4 months of almost daily use, it performs exactly the same as day one.
The Viking wipes clean easily with no residue buildup, and because of that, the performance hasn't changed.
The egg slid around with just a shake of the pan. I didn't need to loosen it with the spatula at all.
Cites searing and crust, even heating, heat control, heat control, non-stick surface, non-stick surface, non-stick surface, non-stick surface
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I ran the same test with several other titanium pans and a stainless steel pan, and they all performed well, but Viking was the sickest.
I also cooked pancakes on each pan with a little butter. Viking passed this test easily, as did the other pans.
Without any butter, the pancake didn't stick to Viking, but it did stick a little bit to some of the others.
In terms of evenness, after 2 minutes on medium heat, the gap between the center and the outer edge was only 35°. The average gap for a pan like this is around 80°. Because of this, food browns evenly across the whole surface instead of darkening in the center and staying pale around the edges.
Beyond the numbers, the real world cooking experience has been excellent. It sears well. It cooks evenly edge to edge, and the temperature stays steady. It doesn't get too hot too fast and burn your food, and it doesn't lose heat the second you add something cold. It's a very easy pan to control and it's enjoyable to…
The non-stick performance is excellent.
I like the high handle because I feel like when you lift the pan, right, anything lower than the handle is going to feel more balanced in the hand and I like that.
Cites handle, heat resistance, storage and stacking
This particular 4.5-qt Viking Pure Glide Pro saute pan also has the helper handle, which comes in handy.
But I would say here I can leave my thumb here and it's still cool to the touch. So, you know, in relation to the handle, you know, right there you're still cool to the touch.
But what I love is this one. You can hang up the pan and also, you know, if I had more of like a wooden like a rounded spatula, let's see, like a wooden one, you can do one of these things if it'll fit in there.
You can You can basically put your spoon in there and then just let it rest over so all the all the droppings and the drippings go down into the pan instead of, you know, having to use one of these things.
This is the 4 and 1/2 quart. There's a 12-in frying pan. There's a 10-in frying pan and a 8-in that I've been using regularly. They're all pretty much the same. They're all performing great.
Cites build quality
Also, I've kept the heat below medium. So, if high is like a number 10 and medium is a number five, I always try to cook somewhere like around the three mark. So, closer to low than medium. I feel like that does the trick and it just helps to keep things pretty much nonsticky.
Cites non-stick surface
This pan is not cheap, but if you want non-stick performance without worrying about the surface wearing out, this is worth buying.
Cites price
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It's also just a well-designed and well-balanced pan. It's 2.8 mm thick. It has good heft without being too heavy. The wall height is ideal, and the sloped walls make it easy to toss and flip food.
Cites ergonomics, ergonomics, size and capacity
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For comparison, I ran the same test on a traditional non-stick pan, and the knife cut right through the coating.
Cites scratch resistance
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That does get hot, so you might need like a towel or something when you're going to be picking up that end.
Cites handle (against), heat resistance (against)
But I think that's That's a note to Viking, the manufacturing company. If you could just make this like a little more rounded so that you could shove something in there.
Finally, I set up a stand mixer so a metal whisk was making firm contact with the cooking surface and let it run on low for 30 seconds. Like the ladle test, there were scary looking white marks that turned out to just be dust from the whisk breaking off. This test did leave behind a faint circular mark that you can…
Cites scratch resistance
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When I use just oil, the results are less predictable. Sometimes the egg releases cleanly, and other times there's some sticking. Oil also tends to flow around the pan, so unless you spread it evenly with a paper towel, there's a chance part of the egg isn't sitting directly over oil.
Cites even heating (against), non-stick surface (against)
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The egg in the Viking pan stuck a little bit in a few areas, but I could still flip the egg without ripping it apart, which was pretty impressive.
Cites heat retention (against), non-stick surface, heating speed (against)
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After 2 minutes on medium heat, the center reached 375° F. That's a little bit slower than most stainless steel pans, but not a big deal. It just means you have to give it an extra minute to preheat.
To test heat retention, I heated it to 400°, took it off the burner, and after 5 minutes, the surface dropped to 125°. It doesn't retain heat like a thick cast iron pan, but that's not what this pan is designed for.
My only minor complaints are that it's not dishwasher safe and the handle angles up more than I'd like, which puts your wrist in an awkward position while handwashing it.
Cites dishwasher safe (against), handle (against)
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I got this pan around April, right, the middle towards the end of April of 2026. It's now August 2026. We're four months into the process.
Owned 4 months