What Does Non-Toxic Cookware Even Mean?

If you've been worried about PFAs, a.k.a. per- and poly-fluoroalkyl substances,you're not alone. Known colloquially as "forever chemicals," there's evidence they can cause a myriad ofhealth(andenvironmental) problems. But what does this have to do with cooking, you may ask? Well, it's particularly pertinent to nonstick cookware. In the 1940s, nonstick pans entered the market with coatings produced to resist grease, oil, and water. The chemicals that made this possible fall under the umbrella of PFAS and a subset of PFAS are polytetrafluoroethylene (PTFE) and (perfluorooctanoic acid) PFOA, which are commonly referred to as Teflon. With new researchlinking these chemicalsto lowering immunity in children, kidney disease, thyroid disease, and other health concerns, the use of PFOAs has beenphased out of many production linesover the past decade (thoughthis is still a work in progress). While many brands today claim their cookware is free of these chemicals, there are more coatings than just Teflon, so even if your sparkly new nonstick pan says that it’s PTFE- or PFOA-free,it may still contain another chemical from the PFAS family.

But many people also really love nonstick pans (we get it, they're great for scrambled eggs!). What's a cook to do then? The good news is, there are a myriad of alternatives to nonstick that are non-toxic—including ceramic pans—let's dive in.

What Does Non-Toxic Cookware Mean?

无毒的炊具是没有th任何炊具e use of nonstick coatings, like PFAS. This means any cookware that is made of stainless steel, cast iron, or carbon steel—essentially any cookware that doesn’t have a coating—are the least toxic products available on the market. While there may be more of a learning curve when using these types of cookware, you’ll likely have less to worry about in the long run when it comes to health and environmental hazards.

Is Ceramic Cookware Non-Toxic?

Ceramic cookware is often offered as a non-toxic option for cooks who want a nonstick pot or pan. Ceramic pots and pans are coated with thin layers of silica, which is made from sand. This creates a smooth, impervious surface that is "nonstick." While they’re generally free of PFOA or PTFE, they might falter when it comes to durability. In order to keep ceramic cookware in good condition, it’s important to cook at the suggested temperatures, avoid temperature shocks (like putting a scalding hot pan under cold water), and never use metal utensils on the surface. In ournonstick vs. ceramic skilletsdeep dive, we simply couldn’t land on one side or the other as being better; at the end of the day, ceramic cookware isn’t perfect, but it could ease concerns about off-gassing or chemical migration.

The Best Non-Toxic Cookware

When you’re looking at non-toxic cookware without any coating, your best choices include stainless steel, (enameled) cast iron, or carbon steel. The good news is, these are all already pots and pans we've tested, recommend, and use on a daily basis.

The Best Stainless Steel Pan

在12英寸的不锈钢锅

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If you’re looking for a great all-rounder of a skillet, the在12英寸的不锈钢锅(or 10-inch if you’re cooking for a smaller household) came out on top inour testing. It had impeccably even heating and was comfortable to hold and maneuver. Stainless steel isn’t nonstick in the same way that a nonstick skillet is, so it can take some getting used to if you’re new to it. To prevent sticking, we recommend heating the skillet over high heat before adding oil, then adding your food once the oil is shimmering.

Key Specs

• Price at time of publish:$99
• Compatible with induction cooktops:Yes
• Oven-safe temperature: Up to 800°F
• Material:18/10 stainless steel
• Warranty:1-year (Made In also offers a 45-day trial period)
• Dishwasher-safe:Yes, but hand-washing is recommended

The Best Stainless Steel Saucepan

Zwilling Spirit 3-ply Stainless Steel 4-Quart Saucepan

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A trusty 4-quart saucepan is a requirement for any home kitchen. Whether you're making caramel or cooking rice, we recommend theZwilling Spirit 3-Ply Stainless Steel 4-Quart Saucepan, which performed best in我们所有的测试. It conducted heat well and evenly without hotspots. Plus, the handle stayed cool even during the water boiling test.

Key Specs

• Price at time of publish:$100
• Weight:5.2 pounds
• Induction compatible:Yes
• Oven-safe temperature:400°F
• Also available in:1, 2- and 3-quart sizes

The Best Stainless Steel Stockpot

Cuisinart 12-Quart MultiClad Pro Stainless Stock Pot With Cover

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For large quantities of stock or soup, you’ll want something big enough to hold everything comfortably while cooking it beautifully. From our tests of19 stock pots, theCuisinart 12-Quart Stockpotcame out on top. It heated and browned food evenly without burning. Plus, it sports comfortable, wide handles that make it easy to carry. While we think a 12-quart stockpot offers plenty of room already, if you’re looking for something bigger, theTramontina 16-Quart Gourmet Stainless Steel Covered Stock Potwas as our favorite mega-sized pot.

Key Specs

• Price at time of publish:$110
• Weight:9 pounds
• Induction compatible:Yes
• Oven-safe temperature:550°F
• Also available in:8-quart

The Best Stainless Steel Saute Pan

Made In Stainless Clad Saute Pan 3.5 QT

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Also Great

All-Clad D3 Tri-Ply 3-Quart Stainless Steel Sauté Pan

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Having a wide, flat cooking surface and vertical sides comes in handy when you’re shallow-frying meatballs or braising chicken thighs—instances where you don’t want the oil or liquids ending up on you instead of on your dinner. Aftertesting nine saute pans, we found theMade In Stainless Clad 3.5-Qt. Saute PanandAll-Clad D3 Tri-Ply 3-Quart Stainless Steel Sauté Panwere the best performers of the bunch. Both had great heat responsiveness and comfortable handles, making for an overall high-quality cooking experience.

Key Specs

• Price at time of publish:$149 (Made In); $180 (All-Clad)
• Weight (with lid on):4 pounds (Made In); 4.5 pounds (All-Clad)
• Induction compatible:Yes (both)
• Oven-safe temperature:800°F (Made In); 600°F (All-Clad)

The Best Stainless Steel Cookware Set

All Clad D3 Stainless 3 Ply Bonded Cookware Set

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If you’re on the hunt for an entire set of stainless steel (which is, gasp, non-toxic!) cookware, ourreview of 18 stainless cookware setsidentified theAll-Clad D3 10-Piece Cookware Setas the top pick. Every piece in this set performed well and was easy to clean.

Key Specs

• Price at time of publish:$600
• Number of pieces:10
• What’s included:8- and 10-inch fry pans, 2-quart saucepan with lid, 3-quart sauté pan with lid, 3-quart saucepan with lid, 8-quart stockpot with lid
• Materials:Tri-ply stainless steel with aluminum core
• Dishwasher-safe:Yes
• Induction compatible:Yes

The Best Cast Iron Skillet

Lodge Pre-Seasoned Cast Iron

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Don’t be intimidated by cast iron. This type of cookware lasts for generations and is actually pretty low-maintenance once you understand how it works. Wetested 22 cast iron skilletsand the Lodge Pre-Seasoned Cast Iron Skillet came out as the winner. This skillet has been a staple in the Serious Eats test kitchen for years—and for good reason. It's durable, comfortable to handle, and affordable. Plus, cast iron becomes more naturally nonstick over time as it gets more use and becomes seasoned.

Key Specs

• Price at time of publish:$21
• Weight:5 pounds, 8.5 ounces
• Cooking surface:8.25 inches
• Comes pre-seasoned:Yes
• Induction compatible:Yes

The Best Enameled Dutch Oven

Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt

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Enameled dutch ovens are another fantastic option for non-toxic cookware, especially when it comes to stews, braises, chilis, and ragùs. They are usually made with steel or cast iron and coated with enamel, which protects the cast iron from rusting and makes the cooking surface somewhat nonstick. In our test of20 enameled Dutch ovens, theLe Creuset cast iron Dutch ovencame out on top. There wasn’t an excessive amount of sticking when cooking with the Le Creuset model and the longevity is proven in our own use of Le Creuset products in the test kitchen and at home.

Key Specs

• Price at time of publish:$420
• Dimensions:10.25 by 6.25 inches
• Weight:11.4 pounds
• Capacity:5.5 quarts
• Cooking surface:7.8 inches
• Induction compatible:Yes
• Warranty:Lifetime
• Care instructions:Dishwasher-safe, though we recommend hand-washing

The Best Ceramic Nonstick Skillet

BulbHead Red Copper 10 inch Pan

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While ceramic skillets are not *truly* nonstick (that is, they don't contain chemicals), they get pretty darn close. This. pan from BulbHead fared well in our tests, easily releasing over-easy eggs and omelets. However, it did lose some of its slick nature after our durability tests (which were done by scratching the surface with steel wool and a metal spatula, to mimic cleaning and everyday use). But, overall, it's a solid non-toxic choice at a good price.

Key Specs

• Maximum oven temperature:500℉
• Induction compatible:No
• Cooking surface diameter:7 1/4 inches
• Weight:1 lb, 7 oz
• Care instructions:Handwash-only

The Best Enameled Cast Iron Skillet

Staub 10-Inch Fry Pan

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From fried eggs to steaks to cornbread, the enameledStaub 10-Inch Fry Panoutperformed all other enameled skillets duringour tests.It reached the highest temperature the fastest and held a consistent temperature across the cooking surface. Plus, it’s rated for 900°F, making it safe to throw into your pizza oven if you need to. The enameled surface is also somewhat naturally nonstick.

Key Specs

• Price at time of publish:$195
• Weight:4 lbs, 15 oz
• Diameter:10 inches
• Cooking surface diameter:8.25 inches
• Max Heat:900°F
• Care Instructions:Dishwasher-safe (though we'd recommend hand-washing to preserve its longevity).

The Best Carbon Steel Wok

Yosukata Carbon Steel Wok Pan

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We consider a dependable carbon steel wok an essential piece of cookware. Wetested 10 popular modelsand found that theYosukata Carbon Steel Wok Pangets the job done reliably and easily. During our tests, fried rice and vegetables slid smoothly across the surface without sticking.

Key Specs

• Price at time of publish:$61
• Weight:3 lb, 8 oz
• Lip-to-lip Diameter:13.5 inches
• Depth:3.75 inches
• Sizes:Also available in an 11.8-inch size
• Note:The wok comes with a protective film of oil on the surface. Be sure to scrub this film off prior to seasoning or cooking.

The Best Carbon Steel Pan

Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle

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A cousin to cast iron, carbon steel cookware is a mixture of carbon and iron. Carbon steel pans are significantly thinner, lighter, and more responsive to temperature changes. After testing 13 carbon steel pans, we identified theMauviel M'Steelas the best. Once it was thoroughly seasoned, this pan performed well in all our tests and offered a substantial amount of surface area for cooking large batches of food. It even made and released fantastic crepes, which are notoriously difficult (and sticky!).

Key Specs

• Price at time of publish:$70
• Weight:3 lbs, 3 ounces
• Cooking surface diameter:8 1/2 inches
• Care:Hand wash-only
• Induction compatible:Yes

FAQs

What are the pros and cons of non-toxic cookware?

Non-toxic cookware doesn’t have chemicals that are found in traditional nonstick cookware, such as PFOA or PTFE, making them generally safer to use without fear of off-gassing and overall health or environmental impact. However, because non-toxic cookware—such as stainless steel, cast iron, or carbon steel—doesn’t have a nonstick coating, more care is necessary to keep them in good shape. For example, cast iron and carbon steel must go through a seasoning process before you’ll see nonstick properties with them. While some come pre-seasoned, it’s important to know how to best take care of them to keep the seasoning. See our pieces onhow to season carbon steelandhow to care for cast ironfor more detailed guidance.

Is stainless steel cookware non-toxic?

Yes, stainless cookware is non-toxic since it doesn’t have a coating. Therefore, you don’t have to worry about chemicals like PFOA or PTFE when cooking with it.

Is there anything I should avoid with cast iron and carbon steel cookware?

Yes, we recommend that you don’t cook acidic foods in cast iron and carbon steel for an extended amount of time (such as a low-and-slow simmered tomato sauce) since it could eat away at the seasoning.