Looking for the safest cooking pans? You have come to the right place.
I’ve done some research to help you sort through fact and fiction so you can brush up on your knowledge to find the healthiest and safest cookware to use for your family meals.
I get tons of emails and comments about how to choose the safest cooking pans.
It’s a confusing topic, and there’s a lot of conflicting information out there. Not to mention every. single. cookware company claims to have the latest, greatest, safest nonstick cookware on the planet.
So if your head is buzzing like mine was when I started researching safe cookware, then read on.
I’m sharing the basics of non-toxic cookware, plus my personal favorites and what I’m comfortable using every day.
Is safe cookware really important?
Sure, we take time to choose healthy good and avoid unnecessary additives when we can, but these aren’t the only toxins that can be present in our food. Our cookware may also be contributing to our toxic state.
Think about it: you want to cook with your pots and pans, but you don’t want to eat them!
And unfortunately, a lot of modern cookware leaches toxins right into the food we’re eating.
So that’s not just an omelet you’re tasting–you could be munching on some not so nourishing aluminum (yuck, right?). The leaching issue is a big one, believe me.
The topic of safe cookware is somewhat controversial.
For instance, some say stainless steel is safe, while others warn that acidic foods may cause toxic nickel, cobalt, and chromium to leach into your food (read more about that in this study).
You might like to check out: Best Non Toxic Air Fryers
Here’s how I look at it:
We may not have all the answers when it comes to cookware, but we can avoid the worst and start making healthier choices with the information we have now. And that’s definitely a step in a positive direction!
Here is some of the information I’ve gathered so far:
AVOID THESE COOKWARE MATERIALS
Aluminum.
This is a highly toxic metal, linked to Alzheimer’s and dementia among other conditions. (Read about the toxic effects of aluminum here.)
Aluminum conducts heat quickly, which is why it’s often used in cookware.
The problem?
Aluminum also leaches very easily, especially when heated or exposed to acidic foods (tomato soup, anyone?).
Avoid cheap cookware made of straight-up aluminum.
Some cookware uses an aluminum core that is encased in a safer cooking material. These are generally acceptable and safe options, as long as the surface is strong and undamaged (so no aluminum actually comes in contact with your food).
This sums it up:
You don’t want your food touching aluminum, especially if it’s heated.
Teflon/PTFE Nonstick Cookware Surfaces.
This is one of the most common types of cookware, but Teflon and some polytetrafluoroethylene (PTFE) nonstick surfaces can release toxic fumes into the air when overheated.
How often have you accidentally left a pan too long on the stove? I hate to admit, it happens sometimes at my house.
Or maybe there’s someone in your house (I won’t name names) who thinks high is a permanent setting on the stove.
Teflon just can’t take the heat. And that’s not the only problem with this nonstick surface.
Teflon/PTFE scratches easily if you’re not careful (metal utensils are a huge no-no with Teflon), so flecks of nonstick material can mix in unnoticed with your food (um, ew?).
And then once the surface scratches, your food is exposed to the metal underneath – most likely aluminum (and you know what that means).
So, PTFE nonstick cookware is a definite no-no. (There’s a great article about the problems with Teflon here.)
SAFER COOKWARE OPTIONS
Stainless Steel Cookware.
Even though there are small concerns with stainless steel cookware, it’s still a much better choice than aluminum or PTFE nonstick cookware.
It’s also in a somewhat affordable price range, so it’s easier to make the switch without going broke.
Here’s one downside:
Stainless steel is definitely not nonstick, so keep that in mind when using it so your eggs don’t glue themselves to the pan (true story). Using a good bit of oil, butter or other fat in the pan can definitely help, but sometimes that’s just not reasonable with every recipe.
The other downside is that quality stainless steel is stabilized with both chromium and nickel.
This keeps your stainless steel from rusting and makes it stronger. However, some research shows that if you cook acidic foods for long periods of time in your stainless steel cookware, it can potentially leach chromium and nickel into your food.
That’s why it’s best to use stainless steel cookware with non-acidic dishes only.
I would caution against using stainless steel for acidic dishes, especially those that need to be slow-cooked for longer periods of time (such as a tomato-based sauce that needs to simmer for hours).
I personally use several stainless steel pots and pans, mostly for boiling pasta, cooking rice, and simmering non-acidic soups and stews. I’ve only tried a few brands, but this is my favorite stainless steel cookware so far.
It’s just the right weight (not too heavy, not too light), and very sturdy. It’s put up with a lot and is still going strong. Plus, the lids have little steam vents that prevent my rice from boiling over!
Anodized Aluminum Cookware.
If you are looking for safe nonstick pans, anodized aluminum is probably your safest bet.
While it is made of aluminum, anodized aluminum cookware has been electrochemically anodized to make a more stable cooking surface. As long as it’s in good shape, this may be a safer option that’s user-friendly as well.
Plus, anodized aluminum is both nonstick and scratch-resistant. This is a huge bonus in my book. You still have to be somewhat careful with the cooking surface to avoid scratching it, but it’s nowhere near as damage-prone as Teflon.
When purchasing anodized aluminum cookware, be sure that the actual cooking surface is made of anodized aluminum.
Some brands will only have anodized aluminum on the outer surfaces, while the cooking surface is a nonstick PTFE material like Teflon.
Anodized aluminum is not the cheapest cookware on the market, but it can be purchased at a mid-range cost. I personally have faired well with this anodized cookware set.
I’m reasonably careful with my set and never use metal utensils on it, but I still use the heck out of it and wash it in the dishwasher, too.
It’s lasted more than a year and has held up very well. This may not be the most “natural” option, but I’m okay with the compromise.
HEALTHIEST, SAFEST COOKWARE OPTIONS
Ceramic.
This old-fashioned ceramic cookware is one of the safer kinds.
There’s also some kind of nostalgic enjoyment in using ceramic cookware. Things just look nourishing when served up in ceramic.
One problem with ceramic:
If the ceramic is produced by individuals or made in a foreign country it could very well contain lead in the glaze. Larger, domestic producers would be the safer bet.
There are a lot of brands claiming to have amazing nonstick ceramic cookware, but I’ve tried a few ceramic frying pans, and none of them have lived up to the hype so far (and the same goes for the supposed “granite” frying pans, etc.).
They aren’t truly nonstick and the surface often damages easily.
Cast-Iron Cookware.
Cast-Iron Cookware.
My personal favorite cooking pan is my Lodge cast iron pan.
Another old-fashioned favorite, cast iron cookware is probably one of the healthiest cooking pans available. It can also be pretty nonstick if seasoned properly and if you use a little fat/oil in the pan when you cook.
What is Seasoning?
- Seasoning requires a little extra work (typically coating with oil and baking at high heat for about an hour; your cookware should come with detailed instructions).
- My secret to seasoning is to lightly coat my pan with coconut oil, then heat at 500 degrees F for one hour.
- The first time I get a pan, I repeat this process several times in a row.
- After using the pan, I scrub it out with hot water, then dry it off.
- Then I coat the inside with oil again and heat it on medium-high for a few minutes.
- My pan stays totally nonstick this way! (As long as I use a wee bit of oil or butter when I cook my eggs.)
Cast iron is also pretty heavy (maybe cooking with it could be considered a good workout?). But overall I say no kitchen is complete without at least one or two cast iron pieces. I know it’s my favorite and I wouldn’t do without it.
Another bonus to cast iron?
It’s very versatile: it can go straight from the stovetop and into the oven. Trust me, you can make some awesome cornbread in one of these.
Enameled Cast Iron.
This is even a step up from regular cast iron because the enamel surface is easy to cook with and clean (dishwasher-safe). You also don’t have to worry about seasoning enameled cast iron cookware. I wouldn’t quite call it nonstick though, so keep that in mind.
I have the beautiful Le Creuset 6-qt pot in the lovely Caribbean Blue and I adore it. I use it to cook stock and more acidic dishes that I’d rather not put in a stainless steel pot.
The downside:
It generally comes with a hefty price tag, but if you have the cash to spend, it would probably make a worthy investment.
The pricey Le Creuset brand even offers an impressive 99-year warranty! So even though the cost is generous upfront, you’ll get a lifetime use out of your cookware, and you’ll know it’s safe. And, I have to say, it’s downright gorgeous.
Transitioning to Healthiest Cooking Pans
Of course, it’s not easy to shell out the cash for the healthiest cooking pans, especially when you’re trying to afford better quality food.
But it’s definitely a good investment for your health.
My suggestion?
Save up for a good set, or replace one piece at a time.
If your current cookware is in good shape, you can probably squeak by if you’re being careful with it and replacing a little at a time.
However, if you’ve got scratch-and-dent Teflon you might want to consider taking the plunge and replacing it with something safer.
What kind of cookware do you use? What do you think is safe cookware? I’d love to hear from you in the comments!
More Healthy Living Posts from Elizabeth:
- How to Clean an Oven with Natural Oven Cleaner
- 35 Natural DIY Cleaning Recipes for a Naturally Clean Home
Great post! I’m curious though- what about those glass pots from about 20 years ago? I haven’t been able to find any recently, but I’m not a fan of stainless steel, and I’d thought to keep my eyes peeled for vintage glass pots for soups and sauces.
I’m also a bit torn. I have a mad love for my Nordic Ware (Made in USA) non-stick, but the fact that it IS non-stick has bothered me for some time. Once my mother passed on my grandmother’s cast iron skillets to me (she has a flat top stove and can’t use them easily), I’ve compromised by frying in the cast iron, but things like chili are still being made in my Nordic Ware.
I’m not sure about the safety of glass, there could still be lead concerns, especially in the older models. Newer brands of glass would most likely be safer.
Using pure clay is the healthiest cookware out of all ones availabe in the market. Chemicals don’t get into your food. Most importanly it is 100% natural. The more it is used the faster your food cooks and because no nutrients are destroyed it gives more flavor to your food.
@a1994m I agree with you. I did this alkaline baking soda test at home to check for metal and ceramic cookware for toxicity and found that all of them leach… more research and then came across MEC’s pure-clay pots. I performed the same test on those and they were totally non-toxic. I am so happy to have found them and thanks to pure-clay, I am now truly healthy cook!
Also check out Extrema ceramic cookware. Been using that for ten years. 🙂
Can fried egg or an omelette cook in these pure clay ?
Once again depending on where and who made it as it might contain lead
Cooking a lot of acidic food in your enamel cookware will eat into the enamel causing food to stick, and eventually exposing the inner material, which in the lightweight European saucepans is not always cast iron. Not to mention when cooking 40ltrs of tomato soup when the tomatoes are ripe, cast iron is a bit heavy to lift 😉
From what I’ve read, enamel is fairly resistant to acid so that isn’t a huge problem. I agree about the weight of cast iron. I have an enamel coated steel pot I use for large batches of broth or sauce.
Elizabeth,
We have an electric stove with a glass top. The manufacturer says not to use cast iron. Any suggestions? I have been throwing out pans piece by piece and pretty soon we will have to buy something new! Thanks.
I’m very careful when I use cast iron on my glass cooktop, and I never leave it on top of the cooktop. There is a potential for scratching your cooktop, so it’s usually safer to use a cast iron pan with an outer enamel coating.
the glass cookware is called visions and it’s made by corning ware. The corning ware outlets still have and I believe it is very safe to cook with. Just don’t put the hot pan in cool water… 😉
Good warning! I totally put a hot baking dish in cold water once. BOOM! It was like a glass bomb went off in my kitchen. Luckily no one got hurt but it was one heck of a mess to clean up!
I don’t mean to butt in this post but I can’t find where to start my own. I recently purchased a three piece Henckels Granitium fry pan set. My wife is concerned about it’s toxicity. We haven’t been able to find any info on this, can you help?
I haven’t done a lot of research into this particular surface, but I have used a similar surface. I can’t testify to its safety but I will say I did not have success using metal utensils on the pan. They caused noticeable damage to the surface and the non-stick ability.
Yeah too bad the Vision and Corning ware have been documented ( and it happened to me first hand) to explode without warning, mixing temperatures, etc… The one I used was being used to cook with on the stove and after about 20 minutes exploded like a bomb right in front of me… I was blessed to not be hurt at all but many reports have not been like that.
I was just going to ask about the Visions brand! Thanks
Right! We have vision cooking glass pans and pots, lodge iron skillet pan and le creuset pot. No need to buy a lot. They definitely are the best and will be used for ages.
The safest cookware to me would be the one which is un-glazed, metal and chemical free. I have replaced most of my metal and ceramic cookware with pure clay cookware and they do a great job in my kitchen. I use them to cook almost any recipe except for the dry fries. The most important fact about it is that they seal all the water soluble nutrients in and give you a healthier food. The clay used is tested to be lead and cadmium free and is sourced and handcrafted in US. I got mine from mecware.US
Excellent article Elizabeth –thank you!
@wordVixen, I was using glass for some time and yes i later found out about the lead and other chemicals it has. Switch to Pure-clay pots (cookware made from natural clay without glaze or any other contaminants) and am happy so far. I got mine from Miriams Earthen Cookware (online). Food turns out great when cooked in these pots. And since cookware made from natural clay is non-stick by nature, food doesn’t stick like other cookware.
What do you think about Neoflam products? I have been trying to research the best chemical free cookware and bakeware for oven and stove tops – le cruset comes up frequently. Dr Mercola has a range of non toxic ceramic pots pans – a bit pricey to send to Australia.
I recently purchased some cast iron pans and have gone back to my stainless steel. Bakeware is a problem becuase most of them on the market are non stick. Any recomendations?
Cheers 🙂
I haven’t had great experiences with ceramic nonstick cookware — it just doesn’t seem to last in the long run. I’m sticking with cast iron when I need a nonstick pan (I keep it well seasoned).
I bought two glass pots at a thrift shop. I have also seen them on Etsy :). I figured they would be better than aluminium and other material
Have you checked out Xtrema ceramic cookware? It’s totally non-toxic and recommended by Debra Lynn Dadd, the “queen” of non-toxic and a speaker at the WAPF conference. See http://www.ceramcor.com. I’ve been replacing my stainless steel pots with Xtrema.
That cookware looks amazing. Thanks for sharing that, I hadn’t heard of it before. Definitely pricey, but it seems that it’s tested very non-toxic.
Extrema is made in China unfortunately.
I would definitely be a little cautious about that.
Yes, I would be careful with any cookware made in China, Vietnam or anywhere outside the USA ESPECIALLY CAST IRON, I attended a cooking event and learned that other countries use old engine blocks (yes that held motor oil) to make their cast iron, so only Lodge, Griswald and Wagner for me.
Great post. I recently came across a new finish I hadn’t seen before… it was a muffin tin and it had like a nano-ceramic nonstick finish on it. I’ve been using it for a few months and it works great. The label said it was free of the Teflon type toxins. It was pretty cheap too – $12!
The Xtrema cookware above uses a nano-ceramic coating and seems to be pretty safe, but not sure about the less expensive brands. Sometimes you get what you pay for. But I would say it’s probably safer than Teflon for sure!
I have some concerns about quality control since Xtrema is made in China, especially concerning lead content. Lead is a naturally occurring element, but it is toxic at certain levels.
I agree. Quality control is a big concern.
What I’ve been trying to figure out is what is the best LARGE stock pot for making slow-cook tomato sauces? Not supposed to use cast iron, or stainless steel. Haven’t seen anything big enough in ceramic or glass. So what to do?
I’d be wary of nano-anything. Not enough research done yet.
Slightly OT, have you done research on the pliable silicone bakeware?
Like all cookware, silicone bakeware is rated “safe” by some and toxic by others. This article addresses some interesting concerns:
http://www.care2.com/greenliving/is-silicone-bakeware-safe-ask-annie.html#
You might be interested in this stockpot:
http://www.amazon.com/Creuset-Enamel-6-Quart-Covered-Stockpot/dp/B000ML1FF6
It looks like a safer bet for a large pot of tomato sauce. 🙂
I need 16 qt! I have a 12 qt now that’s too small! I haven’t seen any enameled ones that big, but I’ll keep looking.
What about a water bath canner? It’s HUGE and enameled and relatively inexpensive. I use my SS that is magnetic, less nickel.
That’s an interesting idea. I hadn’t thought of using that–will have to look into it!
Hi Elizabeth,
Is the glaze used on the stoneware of crockpots safe? I would use a crockpot to make bone broth which would need to cook for 24 hours.
Thank you,
Sara
As far as I know, there are some valid concerns about lead in crockpots. I would do some research into lead-free options.
Hey! I haven’t used a water bath canner for stockpot but I did have a graniteware stockpot which is the same material. After 9 months the enamel was flaking off and you can see the carbon steel. When this happened it gave the food an off taste. I am wondering about this SS that is magnetic though. I take it that as long as it’s induction compatible it’s magnetic enough? (just so I can know what to go by when looking)
UGH, after my last batch of chili, my 12 qt anodized Calphalon pot that I’ve had for 3 years has obviously reacted this time – the bottom is definitely no longer good. Why now? Coincidence? I think not! So now the search for a tomato-safe BIG stock pot goes critical!
Aw, that sucks! Here’s a 16-qt like the one I linked to above:
http://www.cookware.com/asp/superbrowse.asp?clid=781&caid=&sku=LEC1575&refid=FR75-LEC1575
Searching for “16 quart enamel stock pot” might yield some online results, though it seems like those are gonna run a bit on the pricey side.
Every time I mention Xtrema cookware, someone says it is not safe because of nanotechnology. I mentioned this to Debra Lynn Dadd some time ago and here is her reply:
“This is what happens when people do not understand the technology of how things are made.
The problem with nanotechnology is the particle size. If you have a nano powder, such as in sunscreen, those particles can get into your body through your skin.
In cookware, the nano ceramic particles are bonded together to form one solid mass when they are heated to over 2500 F. It’s just like glass. There are no particles in the finished cookware that can be released into the food. It is 100% nontoxic.
These two cookwares [Xtrema and Cuisinart Green Cuisine] are the healthiest I’ve found and I see no danger from using them of any kind.”
Also, I told Xtrema that I needed a larger pot than their largest pot for making stock and they told me they will be coming out with larger pots this fall.
Personally, I do not consider silicone bakeware safe. Some people have reported smelling fumes from it and one person said the color came off it and got in their food.
Well that sounds better than typical nanopartical application. Of course, they used to say how Teflon was inert and non-reactive, so, I take any new technology with a grain of salt until it’s been around awhile. Plus, you’re right, no big pots!
I’ve never used silicone because it didn’t seem like a good idea, but the difference in toxicity may be the difference from Made in China versus higher quality products. Kinda like cheap Chinese enameled pots are not that safe.
First 2 rules before considering safety – to weed out a lot of garbage and save SO much time:
1. If it has a “non-stick” coating (of ANY type) keep walking.
2. If it’s made in China–RUN away!
I have a big (16 quart?) enamel-on-steel stockpot I bought at Sam’s Club years ago, and we love it.
If you’re talking about Pyrex and CorningWare, the old stuff is safe. There have been problems with the modern stuff exploding. Also, old cast iron is made better than new–it’s finished to a finer, smoother, surface, and often, someone else has spent 50 years making sure it is beautifully seasoned. And even, yucky-looking, rusty cast iron can be scrubbed with a wire brush and re-seasoned–and you’ll still be using it decades from now. So save a few bucks and buy used for both of these sorts of pots. You’ll be happier with what you get–and so will your pocket!
What about dishware..as I understand it only clear plates etc…are safe…even Corelle and Fiestaware contain small amounts of lead ?
Can I ask about crock-pots too?
I believe you are right that clear glass is the best. I’m sure most modern dishware and crockpots are generally safe (though probably not perfect). I think cracks and chios may be of concern. Older items are not as safe because they may be damaged from wear, plus regulations were not as strict in the past as they are now.
a couple of years ago I wrote many many of the major dish companies out there to include Corelle…and Fiesta…and even China..they all said there was a LEGAL amount of lead in their process…most is made in China..and with all the stuff that comes in from China that is being found to have have so much more then what is allowed, are you not concerned..wish we could find some research on this.
I just read on Dr. Mercola’s site so much about the microwave so mine sadly might have to GO….I am on this path…2 months now and just want to keep going…I have a naturopath, a Bastyr Graduate and I am thankful for his help and keeping me sane through this process.
I’m definitely wary of cookware/dishware manufactured in another country, and I certainly wish information on this sort of thing was easier to come across–and that alternatives were easier to find!
I haven’t used my microwave to heat food since I read Nourishing Traditions a year and a half ago. I now view it as a storage unit above my stove. 😉
I never know where to sign up for your drawings. Do I just post a comment here? I already receive your emails-newsletters?? Please inform me- ty.
Katie
Hi Katie. If you want to be entered in a giveaway, you can leave a comment below the actual giveaway post in order for your entry to be counted.
I’ve never heard of stainless steel being considered anything less than ideal? Why wouldn’t it be?
Many stainless steel products contain other metals like nickel which can be toxic if they leach into your food (which is more likely happen with acidic foods). There are higher grades of stainless steel that are more pure. You can do the “magnet test” if you want to see how pure a stainless steel piece is: simply see if a refrigerator magnet will stick to it. Cheaper, lower quality stainless steel won’t hold a magnet and should be avoided as it likely contains other types of metal that are considered less safe to use for cooking.
Cool! Thanks!
so…. I’m under the impression that higher grade stainless should NOT be magnetic. I worked making lots of steel parts and we used nothing but 440 stainless steel – very strong, good, pure stuff, and it wasn’t magnetic. So one of us might be wrong. Or maybe they wouldn’t used that kind of steel for pots? I’m not sure; you’ve probably done more study than me.
The magnet test is supposed to identify the amount of nickel in the cookware, since high levels of nickel are often a concern–if the stainless steel contains more nickel than chromium, it won’t be as magnetic as one that contains less. (You’re right, this wouldn’t work on certain grades of stainless steel that aren’t magnetic at all, but I don’t believe those grades of stainless steel are used in cookware–stainless steel in cookware is usually combined with other metals.) Then again, there might also be concerns about the level of chromium in stainless steel as well, so the magnet test isn’t exactly the end all be all.
I believe you mean ‘anodized’ not ‘adonized’! Really interesting post 🙂
Ha! I can’t believe you were the first one to catch that. For some reason my fingers just typed out “adonized”… ah, aren’t typos fun? Thanks for pointing that out to me. I fixed the errors! 🙂
Saladmaster!!!! Surgical stainless steel is the only answer. It is non pores material.
Saladmaster cookware is non-stick surgical-grade stainless steal and it is the best. It is pricey but has a lifetime warranty and they have payment plans too. It also has a method of cooking that leaves more of the nutrients in your food instead of cooking it out. If you haven’t had a Saladmaster dinner you should see one before deciding to buy new cookware. We’ve used it for 4 years and love it. If you aren’t sure if your cookware is leaching look up how to do a cookware test and test your cookware with baking soda. It’s very eye-opening.
Q for Elizabeth W: do you consider the Zwilling ‘Thermolon’ (ceramic coated) frying pan to be completely safe? Does the ‘ceramic’ coating contain any plastics, teflon-like, silicon-like, or any other manmade components that could break down and leach into food? Also, is the coating durable?
i usually cook on low to med heat.
thanks.
To be honest, I’m not familiar with the exact specifics of that brand. If you can contact the manufacturer, you might be able to find out more info about those pans.
Really helpful info! I am curious if you could comment on a new pan? It is Zwilling JA Henckels Thermalon which they claim is environmentally-friendly nonstick ceramic surface PTFE- and PFOA-free, and safe up to 500 degrees.
I have even heard that ceramic, if it is a colored glaze even from the US, contains lead in the colors. I’m not 100% sure on this, but I remember looking it up a while back because I wanted to make sure my crockpot was safe. Thanks for this!
Oh, on the dishware note, ever since I started reading up on the “safe amounts of lead” on my Corelle and even other mainstream brands of dishes, I got rid of my corelle and switched over to glass completely for dishes. My bowls and plates, I got from IKEA for a great price. Sad to see my pretty dishes go, but for me, there’s no “safe” form of lead!
Wow, I had no idea. All my dishes are Corelle–yikes!
Just switched to Saladmaster, loving them!
I just bought Corelle for our dinner set after being indecisive forever.. arghh! Hope the lead concerns aren’t too bad.. I need to stick with it now!
What do you think of Neoflam? I’m in Australia, and these appeared to be the best non-stick option around when I purchased my saucepan set. https://www.neoflam.com.au/
That looks pretty good! It uses ceramic and says it’s 100% free of toxic metals. That might be a winner!
I’ve read that titanium cookware is the safest but I never see anyone mention it. Expensive? You bet!
Anybody know anything about copper pots and pans? I know people love them because they distribute heat very very well, but toxicity? I’ve never heard anything. Guess I’ll do some study…
Nevermind, Toxic if it doesn’t have a good lining.
http://en.wikipedia.org/wiki/Copper_toxicity