Non-toxic cookware is essential for a healthy, eco-friendly kitchen in 2024. These cookware sets provide safe, eco-friendly options that are safe up to 600 degrees Fahrenheit. The least toxic cookware are non-stick pans and pots, such as cast iron, stainless steel, ceramic, glass, and enamel-coated cast iron. These options do not have any Teflon coating, making them safe.
The nonstick ceramic coating on these cookware sets does not contain toxins or dangerous chemicals, making them eco-friendly and PFOA-free. Dishwashers and ovens are safe at 350 degrees, and PFOA and PTFE are free. The aluminum base with ceramic coating is safe for oversize delivery.
Non-toxic cookware should perform well, look nice, clean easily, and last a long time without PTFE, PFOA, PFOS, and other PFAs. Some newer non-stick options fall into the “better than before and maybe safe but we don’t know yet” category. High-quality ceramic coated aluminum pieces are made without toxic chemicals, PFAS (including Gen X), and are even California Prop 65 certified.
In summary, non-toxic cookware is a must-have for a healthy, eco-friendly kitchen in 2024. By choosing the best non-toxic cookware brands and materials, you can ensure a safe and healthy cooking experience.
📹 Safe Cookware – Choosing The Best Cookware Set For Health
Dr. Klaper recommends the best cookware for health and safety. He recommends avoiding Teflon non stick pan coatings that can …
How to avoid PFAS in cookware?
To circumvent the potential hazards associated with PFAS, it is recommended to utilize stainless steel or cast-iron cookware as a safer alternative to PFAS-coated materials. These materials have a long history of safe use and are considered to be safe for use in a variety of contexts. For further information on the cleaning and maintenance of cast-iron pans, please refer to the Sustainable Food Center’s resource on non-stick cooking.
What cookware is 100% non-toxic?
Non-toxic cookware, such as stainless steel, carbon steel, enamel-coated cast iron, carbon steel, pure ceramic cookware, glass, and PFAS-free ceramic coated cookware, is considered safe for your health. It is important to understand the jargon used on cookware labels, such as PFAS, PTFE, PFOA, and GenX – the ‘Forever Chemicals’. These claims can be misleading, as they may not always be accurate. It is crucial to be aware of the potential dangers of using non-toxic cookware.
What cookware do most chefs prefer?
Stainless steel cookware is a popular choice among professional chefs and home cooks due to its durability and high heat retention. It is an alloy made of iron, chromium, carbon, manganese, copper, and nickel. These supplementary metals are added to the final product to manipulate its characteristics like tensile strength, heat retention, magnetism, and corrosion protection. The exact ratio of these metals varies depending on the metal’s intended use.
Brands prefer mixtures that increase heat retention and are corrosion-resistant, with carbon increasing strength, chromium and nickel protecting against corrosion, copper increasing heat retention, and manganese allowing the metal to be more malleable during construction. Overall, stainless steel cookware is a popular choice for its durability and heat retention.
Are there non-stick pans that aren’t toxic?
GreenPan, a leading safe cookware brand, is known for its Thermolon ceramic coating, which was the first to invent nonstick ceramic cookware in 2007. The brand is free from plastic, PFAS, PFOA, lead, and cadmium, ensuring no toxic fumes even when overheated. GreenPan excels in durability, especially with their higher end lines. Their curing phase emits 60 less CO2 than traditional coatings, and they utilize recycled aluminum and have a recycling program for old cookware.
Do all non-stick pans have PFAS?
Nonstick cookware, made with PTFE (polytetrafluoroethylene), is made with PFAS, which was phased out in 2014 due to health risks linked to PFOA. PTFE is now produced without PFOA in the US. However, nonstick cookware still contains other PFAS, and the FDA is not aware of any research demonstrating that the use of authorized PFAS substances in cookware presents a safety concern for consumers.
Is Teflon still used in pots and pans?
Teflon, the brand responsible for Teflon flu, stopped using PFOA in 2013. This means new Teflon cookware should be safe to use, but caution should be exercised when using nonstick cookware. The name Teflon flu comes from the Teflon brand’s famous use of PFOA chemicals in their cookware production before 2013. However, cheap companies and off-brands that create cookware in countries without PFOA bans often still use the chemical in their products, potentially exposing consumers to Teflon flu.
Which cookware brand is best for health?
Non-stick cooking pans, first introduced in the 1950s, have been a staple in many households since the 1960s. However, concerns have been raised about their safety due to the presence of per- and poly-fluoroalkyl substances (PFAS) in many non-stick cookware sets. PFAS, invented in the 1930s, have been used in various inventions, including waterproof clothing and firefighter foam, due to their water-, grease-, and stain-resistant properties. However, PFAS are considered ‘forever chemicals’ as they don’t naturally break down, leading to health concerns such as certain cancers, immune disorders, and birth defects.
Environmental consultant Kimberly Kim explains that PFAS are “guests who overstay their welcome in our environment and within our bodies”. Some of the best non-toxic cookware available today include Tramontina Stainless Steel Cookware Set, GreenPan Ceramic Non-stick Skillet Set, Le Creuset Stainless Steel Cookware Set, Caraway Ceramic Cookware Set, Alva Stainless Steel Frying Pan, Field Company Cast Iron Skillet Starter Set, and De Buyer Mineral B Carbon Steel Fry Pan.
What is the healthiest pots and pans to cook out of?
The popularity of ceramic cookware, including fully ceramic options such as the Xtrema Versa Skillet and ceramic-coated cookware from Caraway and Our Place, is increasing as a non-toxic alternative to nonstick cookware. This is due to the fact that ceramic cookware has surfaces that are particularly slick.
What is the safest and healthiest cookware?
Bare stainless steel is a safe and nonstick material for cooking due to its lack of nonstick coating, ability to handle high heat, and resistance to acidic ingredients. The FDA has determined that nonstick cookware is reasonably safe when used correctly. However, there are other nonstick options like ceramic, cast iron, and carbon steel that do not use PFAs, such as cer
amic, which do not use PFAs at all, and cast iron and carbon steel cookware that build up a natural layer of seasoning over time, effectively avoiding stickage.
How do I know if my pots and pans are safe?
Non-toxic cookware, such as stainless steel, cast iron, or carbon steel, is the least toxic product available on the market. These cookwares are coated with thin layers of silica, a sand-based material, creating a smooth, impervious surface that is “nonstick”. Although they are generally free of PFOA or PTFE, they may falter in durability. To maintain their quality, cook at suggested temperatures, avoid temperature shocks, and never use metal utensils on the surface.
Ceramic cookware is not perfect but can ease concerns about off-gassing or chemical migration. The best non-toxic cookware without any coating are stainless steel, (enameled) cast iron, and carbon steel. These are already tested, recommended, and used daily. While ceramic cookware isn’t perfect, it can ease concerns about off-gassing or chemical migration. Overall, non-toxic cookware is a valuable option for those looking for a safer and more environmentally friendly option.
What pans to avoid?
To ensure the safety of your cookware, avoid Teflon, nonstick pans made with PTFE or PFOA, aluminum pots, and glazes and coatings that may leach heavy metals like cadmium, nickel, and lead. It is important to know the age and source of the materials to determine their potential risks.
Some cookware options fall in the middle, meaning they may be potentially risky for some populations but are safer than others. Copper cookware falls into the grey area, as too much can be toxic, but any copper leached into food through the cookware may be a good source for those with a deficiency. Certain foods, such as acidic foods, may make it more susceptible to leaching.
Silicone cookware has less research, but some studies have found that certain foods leached some silicone into the food, such as meatloaf and milk-based foods. However, most research is focused on silicone breast implants rather than ingesting small levels of silicone via leaching into food.
Green cookware, which uses other substances to create nonstick cookware, is unknown if some of these substitutions are safer than PFOA. Further research is needed to determine the true safety of these options.
📹 The TRUTH about Ceramic Cookware
Teflon’s latest competitor on the market, promising to be a healthy, safe, and eco-friendly alternative, is ceramic cookware. But, is it …
“Safe and Healthy Cookware: What You Need To Know When Choosing Non-Toxic Pots & Pans” foodrevolution.org/blog/healthy-cookware/ ❓For now, if you’d like to post a question please do so over on Instagram Stories on Saturday and my assistant Annie will add it to our list to review. 👉Post Questions: instagram.com/stories/doctorklaper/
to the lady in the article, Sorry I don’t remember your name . In your articles you come through nice and clear but Dr klaper Mic is terrible I’m lucky if I can understand 50% of what he has to say. When he does his ad at the end it sounds better. What’s up with that? I really enjoy your articles but sometimes it’s pure torture trying to understand the dr.
When I was in my teens, I inherited a few cast iron skillets from my grandmother, since I was the only family member to have such an interest in cooking. (I’m a baker now) These pans were bought back in the 60’s, when my grandmother moved out of her parents place. I used them when I cooked at home and in the few years there, I saw several of my mother’s nonstick pans go in the garbage. When I left, I brought the cast iron with me. It was all I had to cook with so it was all I used, and they’re still going strong. I’ve since picked up a few more cast iron pieces new and used. I find them easy to care for. The secret is to let them warm up gently on the stove to the working heat before putting the oil and food in. This polymerizes any miniscule remaining oil in the surface from the last cooking and cleaning without soap, which adds a fresh layer of seasoning without having to do it after cooking like others do. If I need to use soap, which is rare, I’ll use a paper towel to wipe some oil onto the surface, just enough to make it darken but not enough to look wet. I’m not gentle with my pans, I soak, scrape with metal, and cook acidic stuff in them and have never had to purposely season them, eggs always cook fine.
I switched to stainless and cast iron a few years ago after I moved and realized my nonstick pans were scratched to heck. Once you learn the tricks of working with both, they are actually easier to live with and I don’t have to worry about them getting too hot and giving off terrible fumes. There are a lot of little tricks out there to prevent sticking in regular pans. Cast iron is my go-to 90% of the time these days and is the pan that pretty much lives on top of my stove.
If you don’t want to scrub the stainless steel pans, do what I’ve done for years by deglazing your pans – even if you aren’t planning on making a gravy, keeping the heat on low and adding a bit of water loosens everything up so there is minimal, if any, scrubbing to be done. Can also be done with pots: add water, put a lid on, raise the heat so it gets to at least a simmer, then turn it off – the residual heat trapped will work with the liquid to loosen food residue on the sides as well. If you forgot to do it promptly and it’s already cooled down, adding some water and turning the heat back on will do the same thing. I hate having to do dishes, so this is one of my go-to tricks for minimizing the clean-up.
Engineer here who did years of preceramic polymer research, with compounds similar to those used to manufacture ceramic coatings. Currently working with a company that’s main product line is Teflon based. Suffice to say, I feel I have some confidence and could help with the understanding of this. So, Teflon coatings obviously are sub optimal. They do perform well is the short term, but the tendency of Teflon to breakdown as it wears is a deal breaker. Okay, so turn how about engineered ceramics? A properly pyrolyzed engineered ceramic should be almost pure silica carbide or silica oxycarbide. Both of these compounds are almost completely stable and inert. If your cookware has a properly ppyrolyzed coating it should be safe even as it gets scratched or otherwise damaged. But, in our testing, for our specific compounds, we saw loss of organic completely compounds for up to 12 hours in the oven. In the formulation these organic compounds are what are potentially hazardous. I do not know what exact formulation each company uses, but it looks to be a PDMS which is different from the silanes I specialized in, but hopefully my experience can be helpful. There are 3 potential hazards to ceramic non stick ware. 1) These are not pure SiC or SiOC, and the filler materials used can potentially be hazardous, and break down at lower temperatures 2) If the pan is not properly cured they may still contain carbon compounds, and these can be very nasty. 3) if the pan materials are not food safe.
Carbon steel is the most underrated pan material I’ve come across. Lighter and easier maintenance than castiron and more nonstick than any teflon pan I’ve ever owned. Virtually indestructible and oven-safe as well. EDIT: A lot of folks are telling me that teflon is infallibly non-stick, which I have never found to be the case. I don’t want to mislead people, but used well, carbon steel amazes me for its versatility.
I got a cast iron pan as a gift in college and I have used it for nearly everything that can fit in it. Only exceptions are soups or steaming, which both go with my stainless steel pot. If I could, I would probably switch to a carbon steel pan, instead of cast iron, but I haven’t had enough of a reason to change yet.
I had a 100% ceramic pot that I used for years, it was amazing, until it broke from poring in some water that wasn’t hot enough compared to the pot (pure ceramic is sensitive to fast temperature changes) I replaced it with a cast iron pot, which is essentially the same amount of non stick as a 100% ceramic pot, but much tougher. Just make sure to use some fats in your cooking, and it’ll last forever. Btw, neither of them are as non stick as teflon, but are both generally better than stainless steel.
The Always Pan annoys me because a lot of the marketing and the general design is very much aimed at new cooks, and giving a new cook a pan that’ll break down over time and make cooking a chore is a sure fire way to make them hate cooking. I’d love to see a stainless steel, enameled cast iron, or even a carbon steel cookware set with marketing this good.
I use cast iron, enameled cast iron, stainless, pure ceramic, and glass. Rarely do I end up scrubbing. Either I’ve deglazed as part of the recipe, or I let the cookware soak in hot water (no soap) for an hour or so before washing by hand. Each type of cookware has its own way of working with minimal sticking, so I choose which to use based on the recipe ingredients.
The always pan is a giant piece of __ I got one last July and by February of this year is was basically out of commission. It’s the worst kind of marketing scam. I’m glad someone also got me a cast iron from the thrift store because that is an actual pan for always. America’s Test Kitchen has a decent article comparing this pan to others; basically jack of all trades and master of none. Lol it tells you not to use metal to clean it but the pan comes with a metal steaming basket. I love future proof and am happy to participate in pan research.
I use Le Creuset which is enameled cast iron. I have to season it about every 6 months, but by doing that, it becomes non stick. The only downsides are that they are heavy for some people, you have to learn how to use it, and they are expensive, but they have a lifetime guarantee. Mine is about 8 years old.
In 1983 I worked in a factory that made engine seals out of PTFE. The PTFE powders we worked with were fairly non-toxic (and there was a rumor that anyone who worked in the mold room had about a half pound of Teflon in their lungs!). However, when the billets were sintered (baked) in the ovens they gave off highly toxic fumes that caused fluon fever that could put you in the hospital. Same thing if you didn’t wash your hands well and smoked a cigarette. The stuff was indestructible once cooked.
Just to clarify, silicon and silicone are different. Ceramic cookware should not be subject to sudden changes in temperature. So if one ensures this, these ceramic pans can be maintained for longer. And I would also suggest one to do their research before buying one to make sure there are no unwanted chemicals in them.
Just a note about PTFE coated pans, they can release fumes which are toxic to birds. If you have pet birds please NEVER cook with teflon. It may be fine for years and years, but it only takes that one time for the pan to get too hot, and as a veterinarian I’ve seen too many sad cases of birds dying. My saddest case was a parrot the owner had for over 40 years and just never knew these pans are toxic to birds. It also makes me think, since canaries have classically been used in mines to detect dangerous carbon monoxide levels as bird lung are much more sensitive than our own lungs, about what kind of unknown damage cooking with teflon could be doing to us. Of course the company will tell you Teflon is safe, but all I’m saying is after seeing first hand the damage done to a birds lungs I will never bring it into my home. Do with that what you will.
Pro tip with cleaning your stainless steel pans. Let it cool, add a good amount of water, bring it to a boil, and use a wooden spoon to scrape the bottom. It works the same as deglazing. You can also use a little vinegar while cleaning to clean off some tarnishing and discoloration. Food shouldn’t stick too bad, if it’s sticking, it’s either way too hot or not ready to flip.
My choice for cooking is cast iron or stainless steel. I have some aluminum cooking sheets and pans; I also use Pyrex pie pans and baking pans. I have chosen to avoid “non-stick” pans. I have also replaced plastic storage and micro-wave containers for glass containers. I think that these options are healthier.
I have had the same set of stainless cookware for 20 years. Cast iron can last almost indefinitely too. There is a learning curve for both but it’s worth it. As for scrubbing, that another learning curve that isn’t that hard, depending on what you did (I recently, like last week, burned sugar and milk solids in one of my stainless & didn’t tend to it quickly). My problem was that it was a holiday & I didn’t tend to it quickly. We have 2 Teflon pans only because my husband refuses to make eggs in anything else. Fortunately, that’s not often.
When II was an engineering student at Virginia Tech in the late 1970’s I had a graduate teaching assistant who was a refugee from Dupont. He told me a story about working on chemistry to make Teflon appear to discolor less. At the time most teflon pans had a white coating, which started to brown as it was cooked on before the coatings wore off, usually in about a year or so under normal use. Enter Silverstone, its somewhat metallic looking replacement. It still wore off, but didn’t degrade as visibly. I stick to the tried and true cast iron these days.
One thing about buying second hand cast iron is you really need to lead test it before use. Unfortunately as iron has a higher melting point than lead, cast iron pans have often been used to melt lead items. If a pan you buy was EVER used to melt lead you are infusing your food with lead as you cook. So definitely take the time and effort to test if you are going to buy used cast iron.
I grew up with cast iron pans, and still use them for the last ~18 years of adulthood. You don’t really even need to season them that often and you have the added benefit of baking in them compared to almost all other options. The main downfall to them is if you have a glass cooktop, you will probably crack it. The next worst thing, in my opinion, is if you accidentally drop it on yourself or when cleaning it in the sink, you will probably smash several bones or dishes.
Another cooking item that is safe that wasn’t mentioned is enamel-coated cookware. Dutch ovens, such as Le Creuset and Staub, are well-known enamel coated cast irons, but there are also enamel-coated steel pots and pans, such as RIESS. these are much lighter, do not scratch easily, and do not contain harmful chemicals. However, food can also stick to these pans like all of the others. Such enamelware has been used since the 1500s. Enamelware can be used on gas, electric and induction cooktops. CO2-neutral, heat resistant up to 450 degrees, odor neutral, easy to clean and antibacterial, recyclable in scrap metal.
I use ceramic coated pots because as a bird owner, it is clear how dangerous PTFE/PFOAs are (and any bird owner will tell you this). When you cook with Teflon, a healthy adult bird in that house can die within minutes. I have been using the same ceramic pots for about 3 years now regularly. I think it’s notable as my birds are not affected by it, and they are very sensitive animals. Can’t have candles, air fresheners, aerosol cans, most hair dryers and so own they are so sensitive! Not saying its healthy for you, just saying it probably isn’t that bad lol
When I set up my own home for the first time I brought a complete set of stainless steel saucepans the final cost was nearly £100. many of my family and friends thought I’d gone mad and frequently pointed out cheaper ‘attractive’ cookware. The same saucepans are still in daily use and despite being over 30years old there is hardly a mark on them, I often wonder how many of my friends still have the same cookware and at the end of the who has spent the most money on ‘only saucepans’ I’m willing to bet it’s not me.
I remember the first teflon pans. They even warned not to fry in teflon. If you dug into the chemistry of it, my mother did at the lab she worked in, teflon breaks down and releases a bit of carbon tetraflouride with high heat. That stuff is an excellent solvent and can even etch glass. I’ll keep my PTFE as an addative for automotive grease if you please. I bought an expensive “ceramic clad” pan almost two decades ago. The “25 year gurantee” is no good if the company gets bought up by a bigger company. It was sold as not needing to use special utensiles. Meanwhile, I made supper last night in a pan I inherited … my grandmother got it as a wedding gift in 1929. Heavy thing but keeping it seasoned leaves it fairly non stick. With Stainless pans; I find you not only need to clean but polish the pan to minimize sticking. Sticking after all is caused by microscopic defects in the metal trapping food particles and starting an accumulation. Fat will prevent the accumulation from beginning if properly done at the right heat. A polishing scouring compound such as “Bartender’s Friend” will minimize the defects by polishing the metal… and it is good for removing the blackening off the bottom of the pans too. Too bad the USDA has such a hissy fit at commercial kitchens using cast iron or carbon steel cookware. One of my favorite pans is a small wok I picked up at an overseas market… perfect size for flipping fried rice for two. (It was made locally in a Phillipine town.) The carbon steel pan is less prone to sticking that the huge high dollar wok I ws given for my birthday a few years ago.
I have a set of antique cast iron pans. It really isn’t that hard to keep them clean, and you can TOTALLY use soap, so don’t worry. I scrub them out with salt when the surface seems crusty, and they are SMOOTH AS @$%#. I know that one of them is over 100 years old. The modern ones aren’t made the same, and are bumpy and sucky inside.
Buy a carbon steal or a cast iron if you want a “forever” pan. They are truly the only pans/skillets that will last your child’s lifetime. Enamel coated cast iron is a amazing option if you’re looking for something a bit more stylish! Granted they are a little more initial work to get them eggs to slide but once you have a solid layer of seasoning you don’t have to worry about anything sticking!
This article is a STRETCH to say the least. 1. I’ve been using “ceramic” cookware for decades. It’s just glazed cookware. You can use metal spatulas on them, but they will get scratched and food will start to stick eventually, so I switched to wood ones. Pan eventually will degraded but it’s just a piece of metal coated with glass. It is super easy to recycle, and it doesn’t toxic to environment even if it ends up in a landfill (well, garbage is garbage, I won’t deny that). 2. I purchased mine for the same price as cast iron ones, if not cheaper. 3. Titanium dioxide it a white pigment, that is used literally everywhere. In sunscreens, in white paints. It was even used as a food additive E171 until 2021! And your white coated pills, yeah, they are too. 4. Sol-Gel process is used to deposit materials using colloidal solutions. It’s been around since 17th century. And it is used in medicine too. In orthopedics it is used to deposit antimicrobial coating on prosthetics. Shortly, it’s just a name for a specific chemical process to deposit solid materials. (like, for example, electrolysis)
We use a lot of ceramic coated cast iron, which I love. I do feel like the one piece you were missing in your article was Accessibility. Not everyone has the ability to lift a heavy pan, or they may be apt to drop it (eliminating full ceramic), or they may not be able to scrub a pan. The various non stick type pans enable these people to have more independence and the ability to reliably feed themselves.
Cookware made from clay can contain lead. There are testing kits available to check for this. The most non-stick durable product I know of is carbon steel. It is similar in some ways to cast iron except that it is lighter and the surface is smoother so there is less tendency for food like eggs to stick. A bonus is that high quality carbon steel pans can be found for well under $100.
When frying eggs in stainless steel, the trick to them not sticking is hot pan, cold butter. Also using a lid means you won’t have to turn the eggs. If you’re cooking anything like a sauce and it starts sticking, simply move the pan off the heat for a minute. Scrape with a spatula and the stuck food will come away. We also have a Ninja Foodi and the first thing I did was order a stainless steel inner pot for it to replace the rubbish non-stick one. So glad I did.
I use exclusively cast iron unless I’m doing a soup or something tomato-based, I use a stainless pot for that. I VERY seldom have to “wash” the cast iron and I only have to re-season maybe once a year, sometimes a year and a half. When I do, I go ham and just do everything because it’s not difficult but it does take time. I bake 1hr at 550 and then 1hr cool down, repeat idk, 3, 4, 5? times. The blacker the pan the better and I don’t bother stripping beforehand. Just knock off any major surface defects that you don’t want underneath your new layer of seasoning and you’re good to go.
I sold these, always recommended to use some oil or butter. But these ceramic layered pots and pans really work, and they are so easy to clean. I always found however that anti adherent thicker ceramics are a pain to clean when you scramble eggs in the pan, so I would recommend a smooth serfuce ceramic pan 100% of the time.
I feel like plate steel or carbon steel is missing from the list (you can’t list everything but i feel like you cannot leave this one out). It’s what woks are usually made out of and big in French cuisine, very good balance between quickly heating up, heating retention (though not as good as the much heavier cast iron but still very good) and great browning of food (Maillard reaction). De Buyer and Demeyere are to brands known well to professional chef’s.
I used to work as a materials scientist making ceramic coatings for stone countertops. The core ingredients (look up methyltrimethoxysilane, or organofunctional silanes) are thought to be safe on countertops because the molecules in the coating crosslink with the stone surface and each other. That being said, heat can break covalent bonds between molecules. I have not done extensive research into the cooking aspect of these molecules. I would imagine that some of these molecules may break off and end up in your food due to heat + mechanical disturbances from a spatula/cooking utensil. The coating molecules are likely still inert at this point and will not “react” with and bind to your body/digestive system. That being said, the human body and digestive system are complex, and just because these molecules don’t “react” and permanently bind to a part of your body/digestive system. It is unlikely, but there may be some receptor on the surface of your cell that these molecules transiently/temporarily bind to (Think like a hormone receptor or something). Whether the temporary binding causes any positive/negative effects on our health is way out of the scope of my knowledge and probably requires lots of testing. I would not expect to see long-term negative effects though. These molecules likely just pass right through you and any negative effects would probably be seen immediately. If you are that scared, don’t use it. As they say, the dosage is the difference between medicine and poison.
Another option that’s easy to clean are CorningWare glass pans. It may feel strange at first to cook with glass but it heats up well, can handle extreme temperature differences and is super versatile. They’re also much lighter than cast iron (which is great too) so for anyone w/disabilities or issues handling cast iron, it could be a good alternative. In a similar vain, carbon steel has similar properties to cast iron and are about half the weight to handle so those can be a good option as well.
When considering buying a product in this day and age I always like to check out what professionals are using when possible. In this case, I worked in hospitality and you won’t ever see crap like this in a professional kitchen so I have what they have, 100% stainless steel pans (with the exception of one that was gifted) Don’t burn your food, remember oil won’t kill you, and soak it with water and white vinegar after and it will be good as new 🙂
I am an ancient history teacher and I use my trusty old Spanish claypot for almost everything. As long as the recipe doesn’t involve sudden changes in temperature (causing heat shock to the pot), I will use it and it is incredibly easy to clean. Curries are annoying though because the smell will linger until I soak it with baking powder.
I’m surprised you didn’t mention enamel cookware. As far as I’ve heard, the enamel coating is pretty much straight up glass and harmless. There’s also porcelain ceramic, but I don’t know as much about it. Personally, I use cast iron, it takes minimal effort, and you can abuse the shit out of it and it’s almost better for it. Seasoning isn’t that difficult or as fragile as some say. (Soap is fine.)
I was a formulator for Teflon and sol gel based coatings and can confirm that these ‘ceramic’ coatings are a scam. Not only are their performance really bad (easily scratched), you’re also expected to have these silicone oil to be in your food. Of course according to FDA, the amount of silicone oil is still considered food safe but we’ll never truly know the long term effects of this. Teflon is an insanely good material but very poor in terms of sustainability. Regulations are getting stricter when it comes to PTFE over the years and I’m guessing we’ll be seeing less Teflon usage in the future.
The fun part is, silicon is pretty fine to consume in some compounds. You can also get silica supplements, so that’s not the issue. Particle size could be, once the particles are small enough to get phagocytized. Ceramic materials usually are very insoluble at physiological pH values. The base coat can be analyzed with various methods if you are really interested. Find a lab that can do SEM-EDX, IMS or XRD analyses.
We need the governments to put a warning on the pans. The US is not invested in the health of its citizens so it does not regulate safely. People who do not understand cookware are most susceptible to this issue. Learn to season stainless and cast iron. My MIL has Le Cruiset and that finish also wore down, scratched and it had temperature limits she did not know of, she went to professional cooking school. Restaurants are potentially serving you this food. Look at what they use, what stands the test of time and safety. We have many mental, physical health issues. Consider toxicity tests, pan companies should be required to give free tests. Great article, have a relative who was gifted a set of unsafe cookware, none of them were aware.
You could also mention the outdoor trifecta of aluminium, stainless steel, and titanium. Alu is light and cheap but doesn’t like open flames, stainless is cheap and is better at transmitting heat, but it is heavy, and titanium is very expensive, but light and basically indestructible. Non-stick is generally not the best idea outdoors unless you specifically want to fry something liquid and you don’t have access to a water source to scrub your cookware afterwards. Like with Gore-Tex, you can get by without PTFEs unless you are in very specific situations. With the blackouts in Ukraine I’m learning to cook with outdoor equipment indoors, just in case natural gas infrastructure gets affected. I did buy a small non-stick pan recently for this purpose, as water may become scarce at the same time, yet I’ll still have access to my wood and silicone utensils.
I have nonstick, carbon steel, stainless steel and cast iron pans. There are trade offs with all of them but to me the most versatile is stainless steel. It sears and can be thrown in the dishwasher. I don’t worry about the seasoning of the SS pan since what makes it work for me is the temperature of the pan, sufficient oil, and knowing basic cooking techniques.
This reminded me of someting I came across some time ago about baking sheets. When they get old and brown and crusty that can actually be a good thing. When thinking about stainless steel, some people might have a bad association of spending hours trying to get those burnt on grease spots out, but maybe you don’t need to?
Hey Levy, love the website and your articles, congratulations to the whole team. But with such a good team behind this I ask myself who let the herpes joke slip into the script. It’s easy, I get it, but it’s ignorant none the less and we all expect more from a website that wants to be credible and informative.
When I switched to induction cooking, I switched from aluminum and Teflon (and chemical non-sticks) to cast iron for most meal prep. I still use tempered glass in the oven sometimes. The benefits of hefty cast iron are even heating, stick resistance when properly seasoned, and even added iron to one’s diet as it is imparted to foods cooked in cast iron. Oh, and it can last for generations. I inherited one of my iron skillets from my grandmother…which makes my skillet more than 100 years old.
If you don’t know the difference between silicon and silicone, you might be a little out of your depth. One thing you should know: the main ingredients in wholesome, natural, traditional clay? Silica and aluminum, the same things you are apparently afraid of when it comes to ceramic coatings. Also, I really hope Xtrema paid you well to tell your audience that “impurities” will just disappear if you get them super duper hot. Maybe Dupont should have run with that line?
I like my “ceramic” pan as far as performance. Very easy to clean. Not as nonstick as teflon, but much harder. I’m really hoping it’s better for the environment, and it will be worth the money if it lasts 3 years. I love my cast iron too, but scrambling eggs in it is hell. Cast iron conducts heat better, and will last forever, but requires tons of oil, diligence, and work to maintain.
Cast iron FTW. A big skillet (I bought 10 years ago) a small skillet (from the 1920’s, inherited from my grandmother) a pizza pan (because…pizza!! and naan, and tortillas, and pancakes) and an enameled cast iron dutch oven. All American made Lodge, except for the vintage piece. We bought a GreenPan a few years ago, but it’s already stopped being nonstick. We won’t be keeping it. We have stainless steel skillet too for things that are high-acid, also a few stainless steel pots for cooking things that you’d normally make in a pot.
Ceramic (actual clay ceramic) has been used for cookware for 20,000 years (first in China), so not a brand-new concept. Other materials which do not stick and are legendary for cooking and aging well are cast-iron (properly seasoned, nothing sticks) and glass, as well as stainless steel when not overheated. Non-toxic, tried and true. Even a rusty cast-iron pan can be reconditioned with a little effort. The key to using cooking materials properly is to be use proper heat; most of us cook with the heat much too high and that is what causes most of the sticking.
Been using cast iron almost exclusively for 20 years. Paid $11 for 3 frying pans that got me started. Eventually got rid of all my other cookware for cast iron versions. The best way to season cast iron is USE IT EVERY DAY. Over time it becomes utterly non-stick because oil bonds to the surface in a chemical process that also slowly smooths the surfaces making it slick. Diligent attention to seasoning cast iron is necessary only in the first six months of daily use, but after the bonding builds, you can wash with soap, cook tomatoes, and all the other silly taboos people say about cast iron. Just don’t put in a dishwasher. Scrubbing occasional food residue can be done with wire brush, kosher salt, or scrunched up plastic produce bags. The only fussy things are heating the pan for 5 minutes before cooking or its cooking surface is uneven and it is not lightweight cookware; it is HEAVY.
Wow dude, the lack of research accumen here is disturbing. Ceramic pans suck, granted, they wear out just by repeated heat stress; not ideal for cookware, but they’re not inherently unsafe (though your point about toxic pigments is very valid). ceramics are a material class, not exclusively clay, other materials are sintered for a veriety of uses in electronics and materials science. Saying that PTFE and ceramics are potentially similar in danger without a source is nuts though, you said yourself; while PTFE is manufactured with PFASs, generally these (ceramic) claddings are generally low complexity inert materials that are relitively similar to sand (though more exotic materials are used for industrial applications like carbides and magnets). PTFE breaks down into toxic byproduct at temperatures around 250C while most ceramics will remain inert till ~800C, and the PFAS used to manufacture it is inherently toxic, I’m not aware of anything toxic that would go into the manufacturer of cooking ceramics, and semingly you couldn’t find a source for any either. Nevertheless you’re presenting a narrative that they’re potentially equally dangerous dispite being very chemically different. That’s bad journalism.
What I’m hearing is as a disabled person with weak wrists my choices are poison myself and the environment or struggle cooking/cleaning because the pan is too heavy/or required more scrubbing than I can manage. Woo! Any recommendations for a lighter weight pan, with some resistance against sticking would be greatly appreciated.
The thing with Teflon is that the coating itself is nonstick because it’s inert, and doesnt react to anything. Meaning it wont react while passing through your body either. It’s the byproduct chemicals used in manipulating the coating to adhere to the pan that causes problems. So as long as the waste is disposed of properly, it should be fine.
My De Buyer Mineral B heavy carbon steel pan with the enameled handle is my favorite pan hands down. It is as heavy, robust, and tough as as any cast iron pan, but the smooth surface still builds up a seasoning like cast iron, but if you do a quick seasoning before cooking sticky food (heat a bit of oil to the smoke point and wipe it out to make a fresh surface layer),, then you can add your cooking oil and even fry or scamble eggs with minimal sticking. Just add oil after removing food and some salt abrasive and you can wipe out any mess before rinsing, heating dry, and putting it away. But as long as any mess is in oil there is no need to clean it in any rush, and it is near impossible to fuck it up in a way you can’t repair. Even chips in the enameled handle can be seasoned in the oven, but the pan is so overbuilt it will never wear out and like cast iron the surface self repairs, but unlike cast iron, the small pores prevent any rust or corrosion under seasoning that can call for more intense restoration. So it is pretty idiot proof, you can literally just add seasoning with a paper towel on the stove, or easier, by frying some vegetables with a millimeter of oil and some stirring. It is the one pan I would pick if I was only allowed to use one for the rest of my life because it does everything that cast iron does, and with spot seasoning and enough oil it can do 90% of what Teflon pans can (all but the most delicate dishes), but it only gets better with time and practice, while requiring absolutely no babying whatsoever.
As an engineer who saw ptfe being used in rugged applications, I would definitely stay away from non stick. I use stainless steel and a legit ceramic pan (expensive but worth it) and cast iron. Once u know how to heat up oil correctly, all these pans become ‘nonstick’. I make omelettes every day with no issues without a nonstick pan.
Cast iron is actually really convenient. Just don’t wash it right away after you use it; let the fat you cooked with soak into it. Then, just use salt to scrub off any burnt on bits, rinse, dry and rub with any edible oil. Cooking with cast iron can also help increase your dietary iron, so it’s super healthy too.
The only problem I have with cast iron fry pans is that the handles are part of the casting. I have seen a handle break off when it’s dropped onto a hard surface. I recently replaced my old aluminum-teflon pan with a carbon steel pan. All the good features as listed above, plus everything browns really fast.
all of our items are cast iron, enamelled cast iron and solid earthenware ceramic, and the biggest initial adjustment was actually losing the convenience of quick heating/engaging the seasoning ritual! but it does build a kind of bond caring extra for your cookware and when you adjust your schedule/timing for it, you never really look back because the results, reliability and durability are definitely unmatched!
Since moving out of my parent’s house 7 years ago, I have only had electric ranges. This means that my cooking experience has certainly had something left to desire. This said, with cast iron, once the pan heats up the changes in the heating coil are less noticeable. I have only used my 10in cast iron pan because of this for the entire time I have been living alone. I season it every now and again. I really like butter, so I usually have some lubricant when I cook. I’m hoping to have this pan my whole life. Would be the best $20 purchase I could have made. Even now I think it was totally worth it to get it new.
I think cookware manufacturers should be obligated to specify the materials they use, just like food products. They’re being used for cooking, and release all kinds of materials into the food – it should be mentioned! Another problem with those pretty ceramic pots that wasn’t mentioned in the article is that their pretty colors are also made of materials that don’t belong in our food…
Use cast iron and high quality stainless steel. Cook in real lard, tallow, and butter. Quit whining and be prepared to scrub a little. It isn’t difficult people. While you are at it look into all the damage endocrine disrupters in our beauty and cleaning products do. Ugh. WE are the problem, our demand for this stuff drives the market and ultimately hurts us and our environment.
Stainless pans are so great! All-Clad is my favorite, and they last forever. They’re expensive, but you can almost always find them heavily discounted in stores like TJ Maxx and Marshall’s. Also, food just tastes better in a non-nonstick pan. All those browned, stuck-to-the-bottom bits are your ticket to flavortown! Do the deglazing technique: after cooking whatever, remove the food, then put some liquid into the hot pan. The stuck bits release easily, stir it around, add some spices and boom! Instant pan sauce!
Can I just say, you don’t NEED to season a cast iron pan to use. You don’t NEED all that fuss that everyone on the internet seems to think you do. Just heat, add oil, cook, clean, oil, store. That’s literally all you really need. Everything else is optional. A lot of them come pre-seasoned so that makes it even easier too. Source: My own cast iron pan hasn’t complained yet.
Wait a minute. Am I the only one here who deglazes the pan? Stainless steel pans leave residue, yes, but just add a bit of water/stock after you’ve cooked whatever you’re cooking before you turn off the heat and the gunk just becomes a really tasty pan sauce. As long as you preheat and add enough fat, you can even scramble an egg on it with very little residue.
If you season a stainless steel pan correctly, they become non stick. I have one myself that a chef told me how to season, there are also various articles of this process. I also have a smaller cast iron frying pan. Cleaning and sticking is not such a big deal it would qualify as a “problem” on either one of the pans. Just rinse with water and do light scrubbing with the spatula or a dishing brush. Super easy, barely an inconvenience 😉
I just ordered a Staub Dutch oven❤️ it’s enameled over cast iron. For non stick I use a stainless fry pan from the kitchen supply store. Like others have said raw steel wok’s work really well. Kitchen aid makes wonderful stainless pans of all type. If you have lots of money check our Falk copper with stainless inside. Look for old Revere ware in thrift stores. I don’t know if it was mentioned but the Always looks like aluminum underneath.
I didn’t bother to finish the whole article, as the persons who prepared this appears to have very limited knowledge in chemistry. There are some basic misunderstanding the article made. Titanium dioxide is not poisonous. Aluminium and steels are so cheap that manufacturers have no interest in using those dangerous metals like lead. No body will put elemental silicon in cookwares. Regardless of what the material is, it must be a silicon compound, which is more or less some kind of “sand”.
I use stainless steel pots with some sort of cored bottom for better heat retention and dispersion…but for my pans, cast iron all the way. I love them, as you use them they become so great to use, and they last FOREVER. Plus, if you let the seasoning wear off, you just get some extra iron, which is something your body already regulates.
I appreciate the info! Though honestly, I don’t cook enough to need my pans to outlive me. Because of that as well, my ‘ceramic’ pots and pans have lasted a good few years. So I do think this is also dependant on how you plan to utilise your cookware. From a sustainability perspective as well – overreliance on any kind of material is not sustainable. So it’s good that there ARE options for different people with their different lifestyles. I think ultimately, what SHOULD be avoided as a whole is trends; people clamouring to a certain type of products and swearing by it each time it trends on social media.
Stainless steel for me. I’ve worked as a cleaning lady, and there is something very satisfying with a metal that you can polish to perfection. Does it take a little more work? Yes, but year after year my steel pan still looks brand new when I’m done with it. The same could not be said for my old non-stick pans. I’m tempted to get a cast iron pan but the weight of it is kind of intimidating. I’d worry about dropping it and idk destroy the floor (or my foot).
Man the concept of buying new cookware always throws me for a loop. I grew up with and still primarily use the same cast iron pans and homemade aluminum vented lids that my great-grandparents had since before the Depression. The only real “new” purchase has been a set of cookie sheets and couple new bread pans because our old ones (and I mean OLD- as in older than I am) finally wore out. If you invest in the good stuff (and not necessarily what’s “fashionable” or “aesthetic”) and take care of it, it can last for lifetimes.
Stainless is the true boss of materials imo (though cast iron is also great). Stainless is durable af, will last forever, is about as bomb-proof as a material can be, fairly lightweight when compared to cast iron, and I think it’s sexy as well. The biggest downside is some people won’t get over the learning curve (it has cooking nuances, but technique addresses most of them), and also it requires some elbow grease. However, almost 100% of the time, if you just soak your pan with soapy water for an hour or so, it will clean very easily. Use Barkeeper’s Friend for the tougher jobs (which only costs a couple bucks for a large amount).
Honestly, people need to get over the need for nonstick. All you need is stainless steel, which lasts forever and then you can get a proper seer because you can actually achieve Maillard reaction on it. Otherwise, just use carbon steel or cast-iron. When well seasoned both are nearly nonstick people just need to understand that you actually have to clean things. Also, oil is not always the enemy. I feel like half of the hatred of traditional cookware is that you have to use larger quantities of oil to cook your food whereas nonstick you can get away with 1tsp.
Hi, I am a ceramics student and I assume the so called “ceramic coated cookware” uses the same coating that ceramics in general gate after the first burn. The commonest of porcelain are: clay, feldspar, and quartz mixed with water; the mixture is melded into lets say a plate, it has to dry first, and then is put in an oven at a temperature of 900 degrees. Wen it gats out of the oven is dipped in the coating to give it the shining, smooth finish everybody knows. The components of the coating are: glass powder mixed with water and depending of the colour you want you add: iron oxide for worm colours, coper oxide for turquoise, or cobalt of different shades of blue; after you put it in the oven once more, if is a ceramic at 1250 degrees; and if is a metal at 750 degrees!
As somebody who was served glass shards and partially raw chicken at restaurants, found worms, pieces of dirt and other nice things in ready meals and once bought tofu that smelled highly suspicious, I suspect that always cooking yourself, from raw ingredients, is the #1 thing to do if you want to not take risks with your health.
I was in shock just in the first part of the article, in my country still the belief that Teflon pans are the best thing ever and even if someone scratch them moms will make a big scene about it and forbid them to even touch it ever again since they are so valuable and more expensive than regular iron pots and the new ceramic pots are like a fancy style choice to the upper class so they aren’t like even a choice.
20 years ago I researched the phrase “grew up with a silver spoon in their mouth” Bought a sterling silver silverware set, and got a full set of Visions Cookware made by Pyrex. Any metal that is in my food is natural antiseptic silver particles. I use Blitz non toxic wipes on them, or just leave them tarnished so people think they are garbage. The glass Visions cookware isn’t for amateur chefs, glass retains a lot of heat, so you need to pay attention or lower the heat. It is superior in every way and I would never buy anything else.
As a quantum/material physicist, who studied the interface between ceramics and metals for 13 years, I can tell you, 1) you’ll ALWAYS get some metal percolating across the ceramic layer and into your food, with heat. So for Greenware, this would be Aluminum, known to play a role in Alzheimer’s; 2) you will get bonds breaking down in your ceramic each time you add a little heat, and the underlying elements leaching into your food. So whatever elements your ceramic is made from, will get into your food. It’s unavoidable, so choose your ceramic with care. The ultimate safe cookware is steel, cast iron, cast iron coated with ceramic, or old fashioned ceramic pots. Of course, make sure the ceramic doesn’t contain heavy metals, like Lead. The Greenware aluminum cookware coated with ceramic just won’t cut it. You will get aluminum into your body. Ok, I’m going to copy-paste a apart of this comment, and leave it in this thread.
My great-great-grandmother was born in the late 1860’s. Her cast iron dutch oven was handed down to me. It works great. And gives you a little extra iron in your diet. Two rules, never put cold water in a hot cast iron pan, it will crack. They can also break if dropped. You don’t ever ruin the seasoning permanently, you just have to re-season it, even it it gets rusty or crusty. I have another cast iron pan bought at a thrift shop that had lots of burned on stuff. I put it in an oven when I used the clean cycle on the oven and all that stuff came off. Reseaoned it afterwards. In other words it’s pretty durable. Not totally nonstick, but used properly, it doesn’t really stick a lot. An expired credit card is a good scraper for it. Wagner’s cast iron loaf pans are also amazing, great for cornbread or meatloaf, or anything like that. Nothing like it.
Everyone should consider carbon steel (not “stainless”) if they’re stepping away from the DuPont non-stick-iverse. They require technique and care, just like cast iron and stainless, but are generally a bit lighter. Commercial kitchens use them almost exclusively. Like cast iron, their non-stick characteristics come from seasoning and small amounts of cooking oil. Check out the “matfer orgeat” for a popular example.
The claims in the ads in your articles on ceramic are bullshit. The ones where the fried egg just moves around effortlessly. I have a ceramic set and they’re great for everything except eggs and pancakes. For whatever reason those two things stick like a mofo. This has been my experience with the different types of pots/pans: 1. Teflon: hands down the best most true product that is nonstick. Have yet to find something that sticks and with just a little cooking spray, really nothing sticks. But there is that looming cancer causing side of it isn’t there. 2. Ceramic: assuming there’s not risk of cancer, etc., I find ceramic to be great for the most part. Even the cheapo walmart sets will last a while, although their coating tends to chip and when it does you’ll get a sticky spot. The problem with ceramic is some things do stick. Eggs, pancakes, and sometimes when I roast things in ceramic roasters it can stick. So it appears not all ceramic products are created equal. 3. Copper: copper is amazing. It has great properties, such as antimicrobial and leaves trace amounts of copper that our bodies need. The downside is they are not nonstick on their own and if you get real copper the price is outrageous. 4. Cast Iron: good old cast iron. These things are fantastic and are the choice of my mother and my grandmother (may she rest in peace). The downside is you have to not be afraid to cook with fat. Be it, fat, lard, butter, vegetable oils. And you should be eating a lot of fat in your diet anyway but you will need to cook with fats to help with the nonsticking.
I used to buy ceramic and teflon pans all the time. As soon as the coating wore off i would toss them and get a new one. I finally pulled the trigger and bought a Aus-ion wrought iron skillet from a company that makes them in Australia. Took some time to get the hang of it but now a couple months in its fully seasoned and the pan has turned obsidian black and I’d say it almsot as non-stick as teflon at this point. I would highly recomend this to anyone who cooks alot because a wrought iron pan will literally last forever and in my opinion the food tastes better cooked in it. If i could only use one pan for the rest of my life it would be that one.
I’ve used stainless steel for a long time. Left my omelet pan on the stove and forgot I was preheating it empty, so wound up trying to replace it and just couldn’t find a good replacement, so decided to try something different. I went with one of the ceramic coated metal pans but after seeing this, may wind up pulling out my old cast iron omelet pan, or checking out Xtrema.
Important article. People are being Greenwashed. I’ve had my All Clad Pans for more than 25 years. They seemed expensive at the time, but made their worth in the decades that followed. I also have Lodge cast iron pans. At $25 new, and Made in America, it’s a business and ideology I support. They go from refrigerator to countertop to oven to stovetop to dinner table with ease, and so many friends have shared their Lodge cast iron stories about loved ones’ cooking.
I’ve tried to buy stainless steel pans in the past. But what dismays me is that although the outside may be mirror polished, the inside is only finished to a ‘brushed’ finish. At a magnified level, this finish is deeply ridged. This is effectively going to create an ideal surface for food to stick to. I can’t help thinking that a mirror finish on the inside would go some way towards less sticking. But how to easily polish a rough brushed finish to mirrored?