February 6, 2025
I’ve been thinking a lot about non-toxic cookware after Zenon purchased a set of hex pans. They looked nice, but what made them black? Were they filled with teflon or some other man-made mystery material? This question led me down a rabbit hole looking for the “perfect” non-toxic pans.
Why Non-Toxic Cookware Matters
The name “non-toxic” pretty much says it all, but what makes cookware toxic in the first place? Because heat releases potentially harmful substances into your meals, even iron woks need to get seasoned regularly. This releases the toxic materials found in the iron. But today, there are so many different cooking materials that it is good to know how to choose the right ones.
Materials to Avoid:
- Teflon or Nonstick: Often coated with PTFE which can release toxic fumes when overheated. Avoid these to prevent exposure to potentially harmful chemicals.
- Aluminum: A neurotoxin that can leach into food, particularly when cooking acidic dishes. Best to avoid for health reasons.
- Copper: Can leach into food if unlined. Sadly, even lined copper with nickel or tin coatings can pose risks.
Below is a complete list of Safer Cookware Options:
- Stainless Steel
- Pros: Durable, doesn’t require much care, provides even heating.
- Cons: Can leach heavy metals like nickel and chromium with acidic foods.
- Tip: Buy American-made stainless steel for better safety assurance.
- Recommended Brand: All-Clad
- Cast Iron
- Pros: Extremely durable, lasts for generations, seasons over time, excellent heat retention.
- Cons: Can leach excess iron, especially with acidic foods; requires seasoning and careful cleaning.
- Recommended Brand: Lodge
- Enameled Cast Iron
- Pros: Non-reactive with acidic foods, even heating, good heat retention.
- Cons: Very heavy, enamel can chip.
- Recommended Brand: Le Creuset
- Carbon Steel
- Pros: Lighter than cast iron with similar performance, seasons well, great heat retention.
- Cons: Like cast iron, can leach iron with acidic foods; requires seasoning and careful cleaning.
- Recommended Brand: Check for well-reviewed brands in forums or consumer reports.
- Ceramic
- Pros: Non-stick, easy to clean.
- Cons: Sensitive to high heat, can scratch, some brands might leach nanoparticles.
- Tip: Look for 100% pure ceramic.
- Recommended Brands: Xtrema, Caraway
- Glass
- Pros: Completely non-reactive, no risk of chemical leaching.
- Cons: Extremely fragile.
- Tip: Ideal for low-heat cooking or baking.
Cooking Method Guide:
- High Heat Searing/Frying: Use stainless steel, carbon steel, or cast iron (well-seasoned). Stainless steel is often the safest choice.
- Low/Medium Heat Cooking: Opt for 100% ceramic for its non-stick properties, especially for tasks like cooking eggs.
- Braising/Sauces: Enameled cast iron works best due to its non-reactivity with acids. Check for any enamel chips before use.
- Sautéing: Ceramic, stainless steel, cast iron, and carbon steel are suitable, however we recommend avoiding acidic ingredients when cooking with carbon steel and cast iron.
Maintenance Tips:
- Stainless Steel: Clean with soap and water, avoid harsh abrasives.
- Cast Iron & Carbon Steel: Season regularly to maintain non-stick properties. Avoid soap; use a brush or scrubber with hot water.
- Enameled Cast Iron: Hand wash to prevent chipping, avoid metal utensils.
- Ceramic: Hand wash preferred to avoid scratching. Use soft sponges.
- Glass: Dishwasher safe, but hand washing is recommended to prevent breaking.
Hopefully this is helpful! I recommend saving this guide so you can refer back to it when shopping or cooking to ensure you’re making the healthiest choices for your kitchen. Remember, even the safest materials require proper care to maintain their non-toxic properties.
