The best non-stick pan surfaces are usually made from aluminum or steel that have been treated with PTFE chemicals (polytetrafluoroethylene). This treatment process gives the metal a slippery quality which makes it easy to work with, especially when frying foods that could otherwise stick to your pan's bottom. Anodized aluminum is only used for lightweight cookware because of its low durability. It can easily be scratched by sharp knives and sometimes even chipped by metal forks.