What is the safest cookware?
I find that people are really confused about what cookware is safe and what isn’t and I get asked often – ” What is the safest cookware? ”
There are so many new products on the market, each with wonderful marketing campaigns! Non-stick has been a feature in our homes for some time for its ease of use. However, there are concerns about the safety of some cookware and it’s good to know the facts so you can make an informed decision about what to use in your kitchen.
I have double checked my information with the experts (see the end of the post) and am doing a quick round-up of what is good and what is not so good. Having worked in a kitchen store for three years, I have picked up a little bit of inside knowledge and tips about cookware, so I will share those with you as well.
What is the safest cookware?
What materials are not the safest cookware:
♦ Aluminium
Aluminium wears down, leaches out and is absorbed into the food you cook in it. Excess aluminium has been linked to Alzheimer’s disease and dementia. It can also cause problems for our digestion and interfere with our absorption of vitamins. Anodized aluminium has had a treatment to create a more durable layer so it’s harder to leach into food. However, there is still the risk of this coating breaking down over time and leaching. I prefer to skip it.
♦ Non-stick
The issue with some non-stick cookware is the presence of PFOA (Perfluorooctanoic acid) and PTFE (Polytetrafluoroethylene). These chemicals are suspected in a range of health issues including cancer, increased cholesterol levels, abnormal thyroid levels, inflammation of the liver, weakened immunity, ADHD in children and smaller size in newborns. They may also disrupt hormones and delay puberty or bring on early menopause. The problem occurs when the pans are heated to a high temperature or the coating is damaged and releases the toxins into your food.
PFOA was found in the blood of over 90% of Americans!
♦ Copper
Unless the copper is contained with a stainless pan, cooking in copper pans is not recommended as it can cause copper poisoning.
♦ Old glazed pottery and earthenware
Older style pots like casserole dishes should be avoided because of the danger of lead in the glazes. Any acidic food that comes into contact will exacerbate the leaching.
What materials are the safest cookware:
♥ Stainless Steel
Stainless steel is virtually indestructible! Many companies offer a life-time guarantee. Try to get a good, food grade stainless steel. Pay that bit extra for quality.
♥ Glass
Mostly for oven use, glass or Pyrex is great to use. Just don’t use lead crystal glass.
♥ Cast Iron
Cast iron and enamel coated cast iron are great to cook with. Cast iron can leach a little bit of iron if you haven’t seasoned it properly (see below for tips). To be on the safe side, don’t use acidic foods like tomatoes in cast iron.
Jury’s out:
♠ Silicone
Nicole Bijlsma says “Whilst silicone baking moulds should be safe – heating of plastics of any kind is not recommended because of the risk of chemicals leaching from them.”
My thoughts? I always err on the side of caution. Better to be safe than sorry!
What about the new cookware?
Yes, I know. The shopping channels love to spruke their magic cookware. I am very wary. Are they just replacing the bad chemicals with other chemicals we don’t know about?
Working in the kitchen store, I noticed that a lot of the very expensive non-stick ‘safe’ cookware still got returned to the store because the coating wears out unless you are super vigilant about caring for it. When that coating wears, you are still in danger of whatever is in it leaching into your food.
On the other hand, stainless and cast iron was never returned! So I know what I stick with.
My hot tips:
♥ Never, ever, ever use cooking spray.
Like never ever. Not only has it got questionable ingredients and is bad for the environment, cooking spray contains sugar and when you heat sugar at a high temperature it will stick like glue to your pans and become a nightmare to get off.
♥ Use the right oil or fat.
Use an oil that will take a high heat (like coconut or macadamia) or fat (like ghee, lard, tallow or animal fats) when frying in your pans. If you like to use butter, add a splash of oil with it to stop it burning.
♥ Stick to a medium-high heat.
If you have good quality cookware, you only need to use a medium-high heat because the heat is conducted so well and so evenly.
♥ How to make your cookware non-stick.
For stainless steel, heat your pan first and then heat your oil before putting food in. Food is not ready to be turned if it is still sticking. Use a good amount of oil or fat from the ones mentioned (especially if you are making pancakes or fritters).
For cast iron, season the pan before use. It’s easy to do – just heat up the pan on the stovetop until it’s really smoking hot. Rub in some oil and let it cool. Wipe out with paper towel. Do this a few times and your cast iron pan is seasoned!
What brands are the safest for cookware?
♥ Baccarat(stainless steel range only). I have this brand in the stainless steel and find them to be excellent. I love that the handle is riveted on and there are no plastic components. This means all pieces can also go in the oven and dishwasher, which is handy. I also love the glass lids, so I can see what is going on in the pot, without lifting the lid.
♥ Scanpan (stainless steel range only). I also have this brand and the saucepan and frypan set (pictured below) has lasted nearly 15 years so far. They are indestructible!
PS this set is on sale and has free delivery here.
♥ Solidteknics – A new Aussie brand of quality cast iron pieces. These frypans and sauce pans have a lifetime guarantee and are indestructible! They are formed from one piece of iron and when seasoned, they are non-stick. I have the small frypan and love it!! Find them here.
♥ Chasseur.These are beautiful French cast iron and enamel cast iron pieces. They will last you a lifetime. I have a frypan, grill-pan and french oven and they are so beautiful to cook with.
Check them out here (some on sale!)
Bonus Tips:
♥ If you try to multi-task while cooking like me and have little accidents, here is my tip for rescuing burnt pans.
♥ “Before you ditch your scratched-up frying pan, check out your city’s recycling guidelines or give its recycling hotline a call. Old non-stick pots and pans cannot be placed in your recycling bin. Chances are you will need to drop them off at a depot that accepts scrap metal.” David Suzuki
I hoped this has helped you make a decision on what is the safest cookware!
Sources and further reading:
Healthy Home, Healthy Family by Nicole Bijlsma
What is the safest cookware
I just brought a Woll frypan and love it, a bit expensive but my family’s health is worth it
That’s right. I find the good brands a dream to cook with as well!!
I’ve just done a fair bit of research on pans like Woll as I nearly bought one. You might be interested in their cover up by not actually telling you what the non stick surface is made from http://www.thecookwareadvisor.com/what-do-you-mean-its-not-teflon/
and this link:
https://www.centurylife.org/in-depth-product-review-woll-diamond-plus-induction-nonstick/
I’m pretty disappointed in these products now! 🙁
Hey Jules, thanks for that info. I may be cynical but yeah, I am not keen on any of those ‘non stick’ surfaces!
Thanks for the gret article, I would love some recommendations of other cast iron brands for frying pans (for omelettes and pancakes)
I haven’t used any other brands but Le Crusuet is a good brand that I know of, similar to Chasseur
Does this mean that my Corningware can leak lead. I use stainless steel for stove top cooking. Amway.
Thanks
I am not sure about Corningware Ruth – but I just did a quick google and it seems like the really old ones may be an issue.
I have bought cast iron pans at Aldi for very cheap price. I am wondering whether there is a difference compared to the more expensive versions?
I really can’t say Meg. The difference I noticed working in the kitchen store (where we sold both expensive cast and the cheaper camping style cast) is that the cheaper ones had a very rough finish. 🙂
Thanks for this post Sonia! Though I am now freaking out a bit. I have an Anolon “hard-anodised, non-stick” frying pan that I have been using for a couple of years. Have fed my hubby, little girl, and the baby currently in my belly out of this pan many 100s of times. Waaaahhhhhhh.
Chucking it in the bin now!
I know the ones.Look – the only worry is if the coating is wearing out and it starts leaching. I guess after a few years, I would be a bit worried too.
On reading your post I pulled it out to have a look and yes it is a bit scratched up. Not good!!
I’ve been looking through the links you provided to the pans you recommend. I’d love to buy a whole new set but the budget won’t allow for that right now. Is there a frying pan you would recommend that I can buy on its own?
Geez I’m sick of this toxic world. Here I am cooking all lovely, organic, whole foods for my family… yet still managing to poison us all with the pan!!!
It may not have the toxic chemicals commonly known (those mentioned) but you just don’t know, which is what I worry about. But you can only do better when you know better, so don’t be upset lovely! I love my stainless frypan from Scanpan. (http://tinyurl.com/kkmuapf) but if the budget is really tight, head to the op shops and see what they have. I have seen some brand name stainless there before!
Thanks Sonia ☺️
Anyone know whether neoflam is safe?
Hey Jan, they do market as being safe, but I just don’t know. Nicole Bijlisma (building bioligist) does not mention them as being safe. I have used them at a friend’s house and not really a fan of how they are to cook with.
Apparently they do not use any plastic compounds but their non stick capabilities are suspect over time. I once had one but I left the darn thing on a burner and ruined it. It was working pretty well up until then!
Scanpan has been PFOA free for a really long time. It’s the only non-stick I’ll use, but I still only keep it for about 12-18 months and then flick it. I also love my Chasseur, but you can’t fry an egg in one 🙁
I worry about the other chemicals they replace it with! They are so expensive too. I always cook eggs in my Chasseur! Do you have the frypan?
Wait, what? I thought you recommended Scanpan, Sonia? I’ve just gone and ordered one!
I couldn’t see a chasseur frying pan – only French oven type things.
Jo is talking about the non-stick versions in Scanpan, I recommend the Scanpan stainless steel range. Is that what you got??
Oh phew. Sorry, I am getting all confused! I got the Scanpan Impact 28cm fry pan.
Hoping I can cook eggs in it, although I use so much butter when frying eggs that I don’t think they’d stick to anything
That one is brilliant – I have the smaller one in that range and yes, I use butter for my eggs too – delish!!! Just don’t put it right on the highest heat, it conducts the heat so well that it will burn food. Just med-high is fine. 🙂 Let me know how you go with it. xxx
Great! Thanks again
What about scanpan coppernox?
Hi Chami, these look good!
What about Bessemer? does anyone know if its safe?
I am not sure of Bessemer Lisa – what is it made of? Maybe do a bit of online research and see what you can find? I haven’t seen it specifically mentioned anywhere. 🙂
I use dine rite cookware. Absolutely safe as I am told, made from 5 ply multiplex surgical steel.
Sounds good Minia! 🙂
Just wondering what you think of bamboo steamers? Just tried one today and I read online to presteam for half an hour to get rid of any chemicals. Over half an hot later and the water underneath was still yellowing.
Oh wow! Lisa, I have never thought that chemicals would be in the bamboo. Yikes! I use a stainless one on top of my saucepans. Sorry I am not much help!
I’ve just ordered Greenpan Stockholm 4 piece set – really hopes its ok now I’ve read this. I could have done with this article a few days ago. I thought I researched thoroughly and often I find the company’s give limited info.
That’s the trouble – the companies are not going to tell you there are issues! I just prefer to stick with things that I know are safe. I have seen ones similar to this in the kitchen store I worked in – handle it really carefully. No really high temps, hot water, scrubbing or metal utensils and hopefully the coating will not wear. 🙂
Thanks Sonia . I managed to cancel my online order. I’m going to go with one of your recommendations. Thanks for your article. I’ve only recently discovered your website and Facebook page but nice to have someone on same page . Cheers
Thanks for the feedback Kate – glad to have you here! 🙂
Thanks Sonia for such an informative post. Luckily my mum was a fan of quality cookware and I’ve good great sets of stainless steel and Le Creuset that I bought years ago for a snip of what they’d be now. Hubby is still a fan of non-stick for his breakfast (sigh). I’ll see what alternatives I can find for him.
Thanks Caz – our mums know best right!! A small cast iron, well seasoned might be okay for him – they are fab for eggs!
Thanks Son. I’ll keep an eye out for sales.
You could always tell him the story of the birds that have died from the chemicals in the non-stick pans!! That was enough to freak me out!!
Has anyone investigated slow cookers? Are they safe for use?
Hi Jodi, I would not use the non-stick ones – same issues apply. There is some concern around the internet about lead in the ceramic ones but the more I researched, the less concerned I got. However, in saying that, next time I purchase one, it will be a stainless steel one!
Would love to know your thoughts on Swiss diamond cookware? For this fall into the “new” category?
Thanks
Hi Michelle. I have trialled a piece of this before and to be honest, I wasn’t a fan of how it was to cook with. They are very expensive but at the kitchen store, we still had people returning these pieces as the coating had worn off. They may not contain Teflon but I am not convinced they are 100% safe. 🙂
Does anyone know of a good roasting pan with lid? Stainless steel?
Thank you!
Hey Jodi, from memory Baccarat do a nice big one with a lid.
Hi there
I see someone mentioned WOLL…is that safe though? I thought it contained aluminium? And Sonia, do you prefer chasseur to le cruset?
Thanks.
Hi Sam, I think it’s great to cook with from all accounts but I haven’t looked into this particular brand and what is in it. Can you contact the manufacturer and ask? I have only used chasseur but they are very similar – chasseur is usually cheaper so that is why I have it! 😀
Can I just clarify a few things. The scanpan and bacarat that you recommend are all stainless steel, not the non stick version?? I am looking for new non toxic cookware but I don’t like to cook with a oil/butter etc. Or if I have to, then I use very little and find food sticks to the pan. So, as a non stick then, the only recommendation would be the cast iron is that correct? Thanks for clarifying.
Hi Michelle. Yes, only the stainless steel. The non-stick always seemed to get returned to the kitchen store and it’s still questionable about what they spray them with to be non-stick. We cook our pancakes in cast iron – if you season them well you don’t need a lot of oil or butter. Is there a reason you avoid oil and butter?
Thanks for the reply. I just try to reduce the amounts of fat we eat and I don’t like the food greasy. I use coconut oil and if I’m cooking an egg or sausage I find the coconut oil gets infused through the food and I don’t like the taste.
My kids aren’t fond of coconut oil taste! We use macadamia oil which is safe to heat up to about 180 degrees. 🙂
Thanks for the info 🙂
I am looking on internet to buy cookware. Wow they are expensive!! What do you think of the Classica cast iron?? It seems more affordable than Chasseur and Le Creuset.
Thanks in advance
Michelle
HI Michelle, I haven’t tried that one – I think there is just a difference in the finish of the cast.
I knew I would find an informative and balanced article when I googled ‘natural new age mum safe cookware’…
I am just wondering if you have an opinion on the Scanpan Axis cookware range, which is stainless steel with a copper core – for more even heat distribution, apparently..? This is what I am looking at getting, but am now worried about the leaching of copper – should it be safe if it is in the core??
We are still using some expensive, scratched, non-stick pots because of their large size, but I am feeling ill at the thought now… I am only now realising how unsafe they could be, and we have used them for years… I will throw them out as soon as I get home!
Hello Natalie and thank you! I am pretty sure you will be okay with that as the copper will be contained within the stainless steel. Yes, once the coating is worn or scratched who knows what is being released into your food when it’s heated!! It scares me!
I’ve been looking for a new pan. I will have to check this one out!
Hi there
Could you possibly help guide me with non-stick sheets for dehydrators please? Excalibur have an ultra and premium sheet. Ultra has a silicon coating and premium a dupont teflon coating. Which is safe? Are there alternatives to these sheets that are safe?
Thank you so much
Hi Kay, of those two I would be using silicon over Teflon any day.
Thank you.
Crofton Professional Copper Handi heat resistant. Can food be cooked in it.
Hi Sabina, I have not heard of this brand sorry.
This is so great – actually cast iron pans leaching iron isn’t necessarily a bad thing – it can contribute to the iron content of your meal. We used to have many a scratched non-stick pan during flatting days – oh dear!
I know! I actually take my little stainless pan on holidays with me now as that’s all they ever have in the holiday houses!
This is so useful! Cast iron is king in my kitchen. I wonder about ceramic, although I saw you mention in the comments it’s a bit of a grey-area. It’s very affordable to start up with, so I recommend it to some who are switching over to a low-tox kitchen. Thanks for all the awesome info, I’ll be passing this on to those in need!
I love my cast iron too.. quite often you can find it in op shops, which makes it very affordable. Thanks for stopping by Irena x
Thanks for this article, so true about stainless steel, when I was 18 and living at home a Renaware salesman came to our door, my mother, my sister and I all bought a set, I remember that they were very expensive, however 62 years later I am still using mine every day, my older sister has my mothers and my other sister is still using hers, new handles and knobs I believe are still available.
I will keep all this in mind when I get to purchase my next pans, which will be sometime next year.
They do last forever Helen!! x
Oops, that should be 52 years later, hahah making myself 10 years older.
I am interested in people’s opinion of Baccarat cast-iron cookware. Because it is half the price of both Chausser and Le Crueset
Hi Liane, if it is true cast iron and nothing else in the mix, it would be fine. 🙂
Hi, how do you know if it is true cast iron? the price is extremely different to Le Crusset and Chausseer
Hi Diana, I am not sure which one you are talking about?
Hi Ive recently discovered the Essteele natural porcelain ceramic fry pan which is PFOA, PTFE and toxin free with Intuitive induction base and high-heat healthy cooking life time guarantee as they claim. Apparently its the latest in their stable with Barrier Shield technology due to the heat sealed ceramic. So far, so good but was wondering if you have any info on this ? Ive also been considering buying the Neoflam milk pan as well as their baking tray but after reading some of the reviews as well as your comments above, Im reconsidering.
Ive used baccarat saucepans for poaching eggs in the past but i find it always sticks and hard work to clean up. Plus their frying pans require a lot of oil and not to forget how heavy they tend to be, including their saucepans. To cut a long story short, I really need a milk pan, saucepan and baking tin without the non stick or chemicals but ALSO lightweight as I really find the weight of the stainless steel pans from scan pan really annoying as I cook quite a bit and all the arm work gets a bit much.
Id love to get your feedback on this Essteele range if you have any experience with it ? Many thanks
HI Priti, thanks for dropping by. Unfortunately I haven’t heard much about this range. I had a quick look and it seems to be still one of those type of coatings that doesn’t last well. I personally just come back to stainless or cast iron to be the safest and best to cook with. Unfortunately there quality cooking does mean they are heavy. Sorry i can’t be of more help! 🙂
Based on my first hand experience, visions cookware changes the taste of food and it reacts with strong spices such as cardamom and cloves.
Thanks for letting us know. 🙂
Hi thsnks
But you didn’t mention stoneware either in the good or bad sections. Im in Aldi in front of stoneware. Looks good.
Thanks.
Sooz
Hi Susan, at present I haven’t been able to get any great info on stoneware either way!
hello
i was just looking at the Scanpan set and they all have aluminum in them!!! do you have a link for the stainless steel range only, im not having any luck searching for them. im on the hunt for a good set of non-toxic cookware 😀 thank you
Hi Jacinda, the Scanpan stainless steel Impact range is the one I recommend. It does have aluminium but it’s encased with layers of stainless steel. I don’t recommend their non-stick ranges. 🙂
thank you so much, just ordered myself a set 😁
I love mine, five years on! They are so good. x
Wow. Didn’t know aluminum is not safe to use, I guess I’m all in for stainless steel now. I wouldn’t want Alzheimer or any negative health issues for my family. Better to be safe than sorry really.