The Healthiest Cooking Pans: Safe Cookware vs. Toxic Cookware

 

How to Find the Healthiest Cooking Pans + Safe Cookware

Looking for the healthiest cooking pans? Worried about safe cookware?

You’re not the only one! 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.

So if your head is buzzing like mine was when I started researching safe cookware, then read on.

I’m sharing the basics of safe cookware vs. toxic cookware, plus my personal favorites and what I’m comfortable using every day.

Why find the healthiest cooking pans?

Sure, we take time to choose organic and to avoid chemical food 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, most 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 article).

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:

Not the Healthiest Cooking Pans: Toxic Cookware

  • 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?). Read more about the dangers of aluminum here.

Avoid cheap cookware made of aluminum.

Now, some cookware has an aluminum core surrounded in a safer cooking material, and these may be an acceptable choice. But they carry a risk if the surface is damaged, so make sure the cooking surface is undamaged and none of the aluminum is in contact with your food.

This sums it up:

Basically, you don’t want your food touching aluminum, especially if it’s heated.

  • Teflon/Non-stick.

This is one of the most common types of cookware, but Teflon and other non-stick surfaces can release toxic fumes into the air when overheated (and how often have you accidentally left a pan too long on the stove?).

Or maybe you have a husband (like mine) who thinks medium-high is a permanent setting on the stove.

But there’s more:

Another trouble is this cookware scratches easily if you’re not careful, so flecks of non-stick material can mix in unnoticed with your food (um, ew?).

Plus your food is exposed to the metal underneath–most likely aluminum (yep, again).

So, non-stick cookware is a definite no-no. (There’s a great article about the problems with Teflon here.)

 

Safe Cookware (Mostly)

  • Stainless Steel.

Healthiest Cooking Pans - Stainless Steel - Safe Cookware - Livingthenourishedlife.com

Even though there are small concerns with stainless steel cookware, it’s still a much better choice than aluminum or non-stick cookware.

It’s also in a somewhat affordable price range, so it’s easier to make the switch without going broke.

I would caution against using stainless steel for acidic dishes, especially those that need to be slow-cooked for longer periods of time.

Here’s one downside:

Stainless steel is definitely not non-stick, so keep that in mind when using it so your eggs don’t glue themselves to the pan (true story).

Try the stainless steel test:

A good rule of thumb is to check your stainless steel cookware is to test it with a magnet. If the magnet sticks, it’s good. If it doesn’t, then there is a higher percentage of undesirable metals in your cookware. You can also do the “vinegar test” as described here.

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 in still going strong. Plus, the lids have little steam vents that prevent my rice from boiling over!

Healthiest Cooking Pans - Safe Cookware - Livingthenourishedlife.com

  • Anodized Aluminum.

While it is made of aluminum, anodized aluminum cookware has been electro-chemically anodized to make a more stable cooking surface. As long as it’s in good shape, this may be a safe option.

I’m hesitant to wholeheartedly endorse it as harmless, but it is kinda neat that it’s also non-stick and scratch-resistant. I personally haven’t tried anodized aluminum cookware yet, so I can’t speak from personal experience on this one.

Safe Cookware: The Best and Healthiest Cooking Pans

  • Ceramic.

This old-fashioned 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:

The one potential problem with ceramic is that if it’s 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.

I’ve tried a few ceramic frying pans, but they aren’t very non-stick and didn’

  • Cast Iron.Healthiest Cooking Pans - Cast Iron - Safe Cookware - Livingthenourishedlife.com

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 non-stick if seasoned properly.

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 non-stick 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 plus?

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.

  • Healthiest Cooking Pans - Enameled Cast Iron - Safe Cookware - Livingthenourishedlife.comEnameled 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 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.

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 up front, 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.

Healthiest Cooking Pans: The Bottom Line

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?

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? I’d love to hear from you in the comments!

This post is part of Real Food Wednesday hosted by Kelly the Kitchen Kop and Fight Back Friday at Food Renegade!

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116 Comments

  1. 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.

      • 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.

    • 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… 😉

    • 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).

  2. 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.

  3. 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!

  4. 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?

      • 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.

          • 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

          • 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!

    • 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.

  5. 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!

  6. What about dishware..as I understand it only clear plates etc…are safe…even Corelle and Fiestaware contain small amounts of lead ?

    • 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.

  7. 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. 😉

  8. 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

    • 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.

      • 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.

    • 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 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.

  9. 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.

  10. 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.

  11. 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!

  12. 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!

  13. 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/

  14. 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…

  15. I use stainless steel and cast iron cookware. LOVE my cast iron! It certainly can be very expensive unless you’re patient with your local thrift stores. I just recently found a 9-inch skillet at Salvation Army for less than $5! I didn’t take the time to actually season it properly. But I have noticed that using butter instead of any kind of oil usually seasons it a little mm ore each time you use it, while keeping your food from sticking with each use. This works for me because turning on my oven these days means I livebin a sauna for the next week!
    After a few butter uses to cook my eggs I can use olive or coconut oil just fine! Never scrub my cast iron with a scrubber, only get food out while the pan is still hot or use a brush, and NEVER use soap! Hot hot water does the trick fantastically! And I always heat up my pan first to burn up the germs and get it evenly heated before dropping my eggs in.

    What do you think of those glass cooking pans? I see them at the thrift store periodically and wouldn’t mind trying them out, but don’t know how they behave. Anyone have any experience with them?

    • Great cast iron tips! I’ve only had a little experience with glass–it’s definitely not non-stick and the handles do get hot (so pot holders are a must!), but it does work with some things.

  16. I want to buy a large stockpot for a gift…checked Le Creuset and they have an affordable selection but are made of a steel interior, as compared to their high-end bakeware which is cast iron. What do you think? What brand of stockpot would you buy?

  17. Our cookware is not just stainless steel, but surgical stainless steel. At the time we bought it, the research said that it was safer than the ceramic because ceramic cookware often has lead in it. Or it did. Maybe they are making them safer now.

    • I’m not 100% sure, but I think the concerns about ceramic and glass cookware containing lead is mainly when they’re manufactured in China or other countries. I think (?) that those manufactured in the US and Europe are okay.

  18. Lodge brand cookware is inexpensive and made in the USA! I had one tiny problem with my very first enameled pot and they exchanged it with no questions asked. I’ve found cast iron at yard sales, and flea markets too.

  19. I cook in my crockpots 95% of the time because they are ceramic — breakfast, dinner, dessert and just about everything in between. So far I haven’t convinced my husband of the benefits of shelling out for a set of ceramic cookware.

  20. I have All Clad pots and pans and love them. I learned the proper method of cooking with stainless steel from this video: http://rouxbe.com/cooking-school/lessons/173-the-water-test-heating-the-pan

    I have not tried this method yet, but here is an interesting video on how to “season” stainless steel pans: http://m.youtube.com/watch?v=1376ITxF1Oc

    I hope these videos help those who have problems cooking in stainless steel. Make sure you buy quality stainless pots and pans as the cheaper ones have various alloys that can leach into your foods.

    I also have the old glass vision pots for cooking more acidic foods and they work well too. You can still find them at most of the kitchen outlet stores. I have a few pieces of Pampered Chef clay baking pans and they work well too.

    From what I have learned in my research post-menopausal women and men cannot shed the excess iron that leaches into the food so it can build up so I do not use iron to cook in. I plan to add a ceramic coated iron pot and pan or two to my collection for recipes that call for a heavy iron pan. Any suggestions for brands and which particular pan or pot that works well for you?

  21. Salad Master Cookware is the best!!! I have had a set 50+ years. Within the last 20 years they have upgraded the steel & have detachable handles. Some of my handles have come off my old set, but has a lifetime guarantee. I bought a new set about a year ago. Go to Saladmaster.com and check it out!!!

    • True say. Saladmaster titanium are the best. You can fry chicken in it without oil, it cooks veg without water. Very safe and healthy. Life time cover from company. It does not leach and whatever your oven can do the Saladmaster cookware will do it in shorter time. Loving mine over 3 years. Expensive but wise and healthy investment

    • Copper toxicity is a concern since at high temperatures copper can leach into your food, which is why copper is often used as a core but then lined with stainless steel or another material.

  22. Thanks for this! I am trying to figure out what to use in my toaster oven. It’s what I use most since my regular one doesn’t calibrate correctly and can’t be repaired. I just realized that foil is not a good idea, especially since I have high mercury and leaky gut. I need to know what is safe to use in the toaster oven but it needs to be 9″ x 11″ or smaller, and very shallow.

    I have also been agonizing over which rice cooker/vegetable steamer would be best? The “healthy” one I found is made in China so I am concerned…
    http://www.amazon.com/Oyama-Healthy-Rice-Cooker-Steamer/dp/B00HB6DPVC/ref=sr_1_7?ie=UTF8&qid=1432365259&sr=8-7&keywords=oyama+healthy+rice+cooker

    They claim the stainless steel cooking bowl has a “triple layer base” but who knows what those layers are made of? I have to go on a special diet now and it’s so important that I figure out these things but it’s been daunting. I hope for an answer, please! Thanks again!

  23. I apologize as I just wrote, but wanted to also mention that I recently bought a bamboo steamer thinking it was the best choice, but when I used it, I could smell and taste the bamboo smell on my food! I had rinsed it thoroughly, too. I then researched and found that apparently all bamboo that is imported is treated. It’s hard to say what it’s treated with, but it can’t be good.

    Is there a good option for steaming and what do you think about bamboo?

    Again, thank you!

  24. Oh, gosh, now I can’t stop! I have 2 very old all-clad pots that say, “304 1/2” on the bottom. I am so sad because they did NOT pass that magnet test! I must have had them for 15 or 20 years now so they are quite old (who knows how long those at the garage sale where I got them had them?). Are they dangerous?

    I promise to stop now :)!

  25. Can someone please tell me if my cast iron aluminum non-stick Viking griddle accessory to my Viking range is harmful?

    Here’s the info:

    Model Number – SBPGD

    Portable griddle for use on the VGCC, VGSC and VDSC sealed burner ranges and the VGRT sealed burner rangetops. Also for use on all 15″ W. outdoor side burners (VGSB/VGBQ/VGIQ) and outdoor VGRT rangetop. It fits easily over burner grates for convenient griddling. Made of cast-aluminum with commercial-grade non-stick finish.

    Cast aluminum with rugged commercial grade no-stick finish on cooking surface
    Grease trough in front
    Fits over standard surface grates on Viking sealed burner ranges and rangetops
    Sets on top of outdoor side burner grates (“V” and spider grates)
    Can also be used to quickly defrost frozen foods

    If it’s not clear – what should I ask when I call??

    Thank you!!!

  26. Nice to see this type of useful information related to our health.. Really doesn’t know that cookwares can lead our food to toxic state.. cookwares according to categories are well explained in this post..

  27. After reading the useful information from the above post, i prefer Ceramic and cast iron skillet cookwares now for my cupcake muffins.. These may be old-fashioned cookware’s now but i will give them priority just because of safety.
    I want my cupcake muffins to be cooked very safely before they go to 3 tier cupcake stand acrylic.

  28. Hi I was wondering what you know about marble cookware? I am thinking if it is not a coating on aluminium it maybe another type of cooking surface to consider? Just starting my research so if anyone knows any further details,I would really appreciate it. Thanks :)

    • I haven’t done a lot of research into marble coated pans (I think only marble coated cookware is available, not actual marble), so I’m not sure of its safety, especially since it’s a coating so has to undergo some sort of chemical process.

  29. I have recently bought a granite coated cookware set. Accidentally, I burnt some food in the new pot and an awkward smell raised from the so called granite coating which smelled like that of low quality teflon coating. Have I bought a safe product?

    • I have read some concerns about these granite/stoneware/ceramic “non-stick” pans having unwanted chemicals even if they claim not to contain PFOA’s. I’m a little wary of any product that claims to be non-stick. My cast iron pan is the only pan I trust for that!

  30. I was raised on a farm with a mother who done everything homemade. And all of our homemade meals were made with cast iron. We’ve been making the switch from our non-stick to cast iron and have to say the quality of the taste is unbelievable! So we now have 3 cast iron skillets, griddle and Dutch oven…and yes a work out so be careful if you have weak wrists, etc. But easy clean up, fun watching the family enjoy the food I’ve prepared and great heirloom and heritage to pass on – well made cast iron only increases in value!

  31. What are your thoughts for cookie sheets and muffin tins that bake evenly and similar to what an aluminum pan would? I’ve got my grandmothers muffin tins and cookie sheets that are all aluminum. In the past I’ve always used parchment paper and I’ve tried the silicone sheet instead of the paper. Yet I’m not convinced silicone is totally safe either. All-clad has a aluminum core with stainless steel outside, what are your thoughts on a cookie sheet like that and how it would effect baking and any leaching? Have you heard anything good about the ceramic options out there from GreenPan, Viking, and CasaWare? All three companies say they are free of PTFE, PFOA, Lead, and PFOS. What other chemicals or things should I be aware of in those? I so wish Le Cresent had stone wear options or ceramic muffin and cookie sheets.

  32. There are literally dozens of options to buy from when it comes to a kitchen tools or kitchenware. Innumerable manufacturers and brands are available in the market as well, and this makes it daunting to know what to look for.

  33. I have a question of someone can help me. I have a cast iron flat griddle that sits on 2 burner to cook with. I need to know if there is any way to tell what brand it is and if it has teflon on it? There is no name or any writing or symbol on it. Thanks ahead of time

      • Thanks so much do u know if they ever use any non stick coating on cast iron? We have several parrots and can’t cook with teflon or nonstick coating. I found this cast iron flat griddle at a 222nd hand store at a awesome price but it looks like there is a coating on it. And of course there is no name or symbol so I dont know who made it except by looking at pics online any other info would help thx

        • We have a couple of conures, so I understand your concern! As far as I know, they don’t use teflon on cast iron at all. There is such a thing as enameled cast iron, however, and that might be what you have. I would look into that.

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