Knowing how to choose safe cookware is very important. Many types of cookware are harmful to our health. In this post I share the best non-toxic cookware and the types of cookware to avoid and why.
The Best Non Toxic Cookware
By far the most common question I get asked on Instagram is how to choose safe cookware, or what is the best non toxic cookware. Between pots, pans and bakeware I answer more direct messages about this than any other question. So I decided it was finally time to write a whole post dedicated to this topic to help you choose the best non-toxic cookware, and cookware that is free from toxic chemicals. Cookware can be expensive, and I want to ensure you are spending your money on quality items that are also good for your health. There is also a lot of misleading information out there that can make deciding what to buy that much more challenging.
Unfortunately, many of the materials used to make pots and pans can be quite harmful to our health, and many brands contain toxic chemicals that are not good for us. It's important to do your research before purchasing the cookware so that you can avoid toxic cookware brands and choose the safest cookware possible.
In this article I will review the best non-toxic cookware, the materials to avoid when choosing cookware, which materials are safe to purchase as well as my favourite brands and what I use in my own home, including non toxic cookware sets, the best affordable non toxic cookware options and the best non toxic non stick cookware. And if you are interested in the research, I have included the references I used to write this article at the end of the post.
Materials to avoid when choosing cookware:
Non stick or Teflon coatings:
Non-stick cookware including cookware made with Teflon coatings are one of the most toxic materials you could have in your home. The chemicals used to make nonstick cookware are extremely bad for our health. And sadly they aren't just isolated to use in cookware. They are used for many different purposes including making fabrics stain-proof or waterproof, making floss "non-stick" etc. For the purpose of this article I will just focus on their use in cookware, but if you are curious to learn more about the health effects and coverup that has allowed these materials to be used to such a huge extent in many different industries, I highly recommend watching the documentary, The Devil We Know and reading the references at the end of this post.
Non-stick or Teflon coatings are made with Perfluorooctanoic acid (which is also known as PFOA, or C8). PFOA is a synthetic 8-carbon perfluorinated compound used in manufacturing fluoropolymers such as polytetrafluoroethylene, which is the material used to create non-stick pots, pans and bakeware.
PFOA is persistent in the environment, is not metabolized by the body, and has a half-life in humans of 2–3.4 years (meaning it stays in the body for many years after you get exposed). We get exposed to PFOA through many different means including through our cookware, drinking water, and air. And unfortunately, most of us have high levels of PFOA in our systems, with greater than 99% of the U.S. population found to have PFOA in their serum when tested in the 2003–2004 National Health and Nutrition Examination Survey (NHANES).
The problem with PFOA is that it is extremely harmful to our health. PFOA can cause or contribute to many different health problems including:
- Colon cancer (interestingly the risk is highest with low level exposure, typical of what is seen in the general population compared to those with higher exposure levels)
- Thyroid disease
- Inflammatory bowel disease (including ulcerative colitis and Crohn's disease)
- Kidney cancer
- Testicular cancer
- Reduced fetal growth
- Increased cholesterol
In other words, you want to avoid PFOA exposure, and thus non stick cookware as much as you can. And one of the easiest ways to do so is to avoid any non-stick or Teflon coated cookware including pots, pans or bakeware (baking sheets, muffin pans, donut pans etc).
Lead is very difficult to avoid in cookware. Most brands claim to be lead-free, but it’s been shown multiple times that there are actually low levels of lead (below Prop 65 standards) in many cookware products. This is a huge problem because lead is extremely harmful to our health and accumulates very easily in the body, so even small amounts of exposure accumulate overtime.
Lead is toxic, especially to children. Lead harms almost every system in the body and has been linked to numerous health problems including brain damage, hearing loss, miscarriages, premature births, increased blood pressure, kidney damage, hormone imbalances and nervous system problems.
Cadmium is a heavy metal that may be used in ceramic bakeware to give it those bright, pretty colors. Unfortunately cadmium is toxic to the kidneys and can also cause bone demineralization (thinning of the bones). Ideally you should avoid cookware items that are red, orange or yellow as those colors tend to have intentionally added lead and/or cadmium.
Nickel is used in stainless steel cookware to prevent corrosion and heat damage. The most common harmful health effect of nickel is an allergic reaction. Approximately 10-20% of people are sensitive or allergic to nickel. In high concentrations nickel can harm the kidneys, cause heart problems, congenital abnormalities, miscarriages and blood disorders. If inhaled, nickel can cause bronchitis, decreased lung function and lung cancer.
Chromium is used to make stainless steel. Fortunately, less than 10% of the chromium we ingest gets absorbed. The body actually requires a certain amount of chromium to properly use insulin so that the body can use sugars, proteins and fats. However, high levels of chromium exposure can increase the risk of cancer, asthma, impair the immune system, and cause DNA damage.
Aluminum is used very frequently in cookware. And besides being found in aluminum cookware, it can also be found in lower levels in some ceramic and stainless steel cookware as well. At high doses aluminum is known to be toxic to many organ systems including the brain, liver, skeletal muscles, heart, and bone marrow. At lower exposure levels, aluminum has been associated with a higher risk of Alzheimer's disease as well as breast cancer. However, not all studies have shown these increased risks so until we have better, more definitive studies I suggest taking a cautious approach and avoiding aluminum cookware if possible. There are many other healthier alternatives.
Ceramic coated cookware:
Most people consider ceramic coated cookware or ceramic enameled cookware to be safe and a better choice than most other non-stick pots and pans (like the ones coated in Teflon and other non-stick coatings). The brands that make ceramic cookware do a very good job of marketing it as safe, non-stick option, and some brands are, but unfortunately, most are not. I actually have an entire post dedicated to reviewing ceramic cookware called Is Ceramic Cookware Safe that I highly recommend reading for more information on this topic.
One of the reasons these coatings can be unsafe are nanoparticles. Nano literally means "very small" or to be more specific, nanoparticles are particles between 1 and 100 nanometres in size. Nanoparticles are used in many different industries, not just in cookware.
Because of their small size, nanoparticles can easily enter many bodily tissues or organs, leading to many different health problems (for example asbestos is an example of a nanoparticle that can cause cancer).
When looking at ceramic cookware or ceramic enameled cookware, the ceramic coatings used by many brands have been found to release titanium dioxide nanoparticles from the non-stick coating into food.
This is a problem as nano titanium dioxide has been shown to cause immune system problems, lung cancer and pre-cancerous lesions in the gut and ingestion of nano titanium dioxide has been shown to cause many health problems in animals including causing harmful effects on male fertility (including damaging sperm), damaging the liver, testicles, heart, brain, kidneys, as well as altering the gut microbiome.
And since nano titanium dioxide is a very recently recognized material that has just started to be studied I suspect we will hear of even more health problems as time goes on and more studies are done.
The good news is that in undamaged ceramic coatings, the titanium dioxide nanoparticles don't get released until exposed to temperatures of 500°C or higher, so, with typical cooking temperatures the nanoparticles shouldn't be released. However, mechanical degradation studies showed that any surface scratches or damage to the ceramic coating (which would occur with normal use) leads to significant release of the titanium dioxide nanoparticles. This means that if your ceramic coated pots or pans or ceramic enameled cookware is in perfect condition (no scratches or signs of use) and you don't heat them to excess you should be safe. However, once the surface of those pots or pans or cookware items have any scratches or imperfections they would no longer be safe to use.
The other problems with ceramic coated cookware, is the materials used underneath the ceramic coating can also be harmful or dangerous, so if the coating ever gets scratched or damaged you then get exposed to even more harmful materials (such as aluminum or other heavy metals).
Before I knew better I had purchased some of the ceramic coated cookware that is frequently advertised and I can say with certainty that with regular use, the surfaces do get scratched or damaged (indicating that they are releasing those harmful nanoparticles and other potentially harmful materials into food) which is why I have a hard time recommending this type of cookware. However, the good news is that pure ceramic cookware is safe to use, so keep reading to find out more!
Summary - types of cookware to avoid:
Here is a quick list of cookware to avoid, and why
- Non-stick cookware
- Aluminum cookware
- Ceramic enameled aluminum cookware
- Hard-anodized aluminum cookware
- Ceramic enameled hard-anodized aluminum
- Ceramic enameled cast iron
- Soapstone– Avoid because of trace asbestos
- Unlined copper cookware
- Stoneware and porcelain bakeware
- Ceramic coated cookware
Cookware materials that are safe:
Unfortunately it is very difficult to find brands of cookware that are purely ceramic. In fact, I have only been able to find one: Xtrema. Their products are made from pure clay and they do not use nanoparticles (I even emailed them to ensure this). Their products are also third-party tested for lead and cadmium migration and they pass all Prop 65 leaching tests, meaning that any heavy metals that naturally occur in the clay are unable to migrate out of the product.
The great thing about pure ceramic cookware is they are easy to clean, dishwasher safe and are eco friendly. You can get pure ceramic cookware pots, pans, dutch ovens, skillets and bakeware.
If you are interested in pure ceramic cookware, Xtrema has been kind enough to give me a discount code for my readers. Simply use this link to shop and use the code PURENSIMPLE at checkout to get 10% off your purchase.
For the most part stainless steel is a safe option when it comes to cookware. Just be aware that it does release low levels of nickel and chromium, especially when cooking acidic foods like tomatoes. For most people this is not a big concern, but if you do have a nickel or chromium sensitivity or allergy this would be problematic.
With this in mind, any damaged stainless steel pots and pans should be discarded to decrease heavy metal exposure. As well, the amount of heavy metal leaching depends on the stainless steel grade, cooking time, and cookware use, so I recommend using high-quality, surgical-grade stainless steel cookware, and it's even better if it's nickel-free. Stainless steel lined copper cookware is also safe because the copper surface doesn't come into contact with the food. Another benefit of stainless steel cookware is that most brands are dishwasher safe and some brands come with a lifetime warranty.
Cast iron and carbon steel:
Yep your grandmother's favourite cast iron pan is a great option. Both cast iron and carbon steel are safe to use. Both contain a type of iron called ferric iron which does get absorbed into the food you cook in these pans so I would recommend alternating these types of cookware with others to help prevent getting too much iron exposure. Just be sure to avoid enameled cast iron, and stick to non-coated cast iron cookware instead. The materials used in the enameled coatings are not good for our health.
The best non toxic cookware to buy:
Here is a list of safe cookware options that I recommend:
- Xtrema - be sure to use the code PURENSIMPLE to get 10% off your purchase.
- All-Clad Copper Core (with no aluminum)
- Chantal Induction Cookware (copper core, not aluminum)
- Cuisinart Multiclad Pro
- Hammer Stahl 3i6Ti (has titanium instead of nickel)
- Lagostina Stainless Steel
- Le Creuset
- Viking Professional
**Remember to avoid any stainless steel with non-stick surfaces or with ceramic enameled coatings.
Stainless steel lined copper:
- FINEX Cast Iron Skillet with Lid
- King Kooker Cast Iron Skillet
- Lodge Cast Iron Cookware
- Simple Chef Cast Iron Set
- De Buyer Carbon Steel Pan
- ICON Carbon Steel Cookware Set
- Joyce Chen Carbon Steel Wok
- Lodge Carbon Steel Skillet
- Paderno World Cuisine Black Steel Pan
The non toxic cookware I use:
I have several different types of cookware in my home. My pots and pans are all stainless steel (an older version of this set) and then I have a couple cast iron pans and two Xtrema ceramic pans.
I hope you found this post helpful! Of course there was no way that I could review every single type of pot and pan on the market so if you have specific questions please let me know. And if you found this information helpful, be sure to read my review on the best non toxic bakeware.
Frequently asked questions:
I do not recommend using Caraway cookware. They use a ceramic coating that contains nano particles.
Blue Diamond cookware uses a diamond-infused ceramic nonstick coating. The brand does not disclose what materials are used in their ceramic coating so I would be cautious and avoid purchasing this brand as you don't know if the coating is safe or not.
The safest cookware options include stainless steel, cast iron, carbon steel and pure ceramic.
Other posts you will like:
- Is stainless steel cookware safe?
- How to choose non-toxic sunscreen
- Is there mercury in your mascara?
- Healthy Living 101 Guide
- Is retinol harmful?
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips!
- Design, methods, and population for a study of PFOA health effects among highly exposed mid-Ohio valley community residents and workers.
- Perfluorooctanoic Acid (PFOA) Exposures and Incident Cancers among Adults Living Near a Chemical Plant
- Inverse association of colorectal cancer prevalence to serum levels of perfluorooctane sulfonate (PFOS) and perfluorooctanoate (PFOA) in a large Appalachian population
- The Navigation Guide - evidence-based medicine meets environmental health: integration of animal and human evidence for PFOA effects on fetal growth.
- Exposure to Polyfluoroalkyl Chemicals and Cholesterol, Body Weight, and Insulin Resistance in the General U.S. Population
- Association between Serum Perfluorooctanoic Acid (PFOA) and Thyroid Disease in the U.S. National Health and Nutrition Examination Survey
- Exposure to perfluoroalkyl substances and thyroid function in pregnant women and children: A systematic review of epidemiologic studies.
- Polyfluoroalkyl chemicals in the U.S. population: data from the National Health and Nutrition Examination Survey (NHANES) 2003-2004 and comparisons with NHANES 1999-2000
- Exposure to polyfluoroalkyl chemicals and attention deficit/hyperactivity disorder in U.S. children 12-15 years of age
- Cadmium & its adverse effects on human health
- Public Health Statement for Nickel
- Congenital defects, abortion and other health effects in nickel refinery workers
- Health Effects of Arsenic and Chromium in Drinking Water: Recent Human Findings
- Effects of chromium on the immune system
- Adverse Health Effects of Child Labor: High Exposure to Chromium and Oxidative DNA Damage in Children Manufacturing Surgical Instruments
- Nanoparticles released by quasi-ceramic pans
- Characterisation of food contact non-stick coatings containing TiO2 nanoparticles and study of their possible release into food
- Titanium Dioxide Nanoparticles Induce DNA Damage and Genetic Instability In vivo in Mice
- Titanium dioxide nanoparticles: a review of current toxicological data
- The Health Effects of Aluminum Exposure
- Aluminum: Impacts and Disease
- Stainless Steel Leaches Nickel and Chromium into Foods During Cooking
- Mamavation Ultimate Cookware Investigation
What are your thoughts on Salad Master?!
So I couldn't find the materials used for all the products on their site so I'm not exactly sure. I found a couple that were stainless steel which would be fine but many of them didn't share what materials they were made from so I really can't say. If there were certain items you were interested in I would see if you could find out what they are made from.
Thank you for sharing! Do you have any suggestions for safe bakeware?
I'm actually working on a bakeware post! Glass is the safest option.
Thank you for this article! It's been incredibly informative.After watching Dark Waters, I've binned all my pans and kettles and need to replace them! You weren't kidding.. Pure ceramic is very hard to find, and shipping fees to the UK.. oh boy! But for the peace of mind, probably worth it.
Oh man I know it's so expensive to ship to Canada too! I'm hoping one day there will be more affordable options.
What are your thoughts on Blue Diamond cookware? They claim the non-stick coating is PFAS and PFOA as well as lead and cadmium free.
hey! I don't recommend them. I share more why in this post:
Thank you for your post. That's the first time I read about nanoparticules in cookware so it was useful to find out. I understand that nanoparticles can be released from quasi-ceramic pans. However, you wrote that we should avoid ceramic enameled cast iron as well, because of nanoparticles. This doesn't seem to make so much sense for me considering enameled cast iron was invented during the nineteenth century, much before nanotechnology was used. I am wondering if you could clarify on that issue. Thank you!
So it's the ceramic coatings used by certain brands that can have the issue with nano particles. And I wrote to avoid ceramic enameled cast iron. Not enameled cast iron. They are different things. Although you do need to be careful with some of the enameled coatings used on cast iron for other reasons though. For example some of the coloured coatings can have heavy metals in them. Just because a technique has been around a long time doesn't make it automatically safe sadly (see the section I wrote about cadmium in the article). Hope that helps!
what are you thoughts on the Our place products?- their always pan and pot? Would you recommend them?
Hey! I actually discuss them in this post:
You seem to be treating enameled cookware and the ceramic coated cookware as the same thing, especially where nanoparticles are concerned. But my many hours of researching both on Google suggest they are completely different things. The so-called ceramic coating is just silicone and that is what your sources say may contain nanoparticles. Enamel, however, is glass, which I suppose can leach titanium dioxide and other substances, depending on which pigments are used in the glass, but not necessarily in the form of nanoparticles. None of your sources, in so far as I can tell, mention enamel in their discussions of nanoparticles. In fact, I can barely find anyone on Google talking about whether or not enamel leaches and what it leaches. After the many hours of searching, I've only found one. And what little that site did say on the subject was focused on lead and cadmium in particular. No one seems to be talking about the health risks of particular pigments used in enamel. I'm guessing the only safe enamel is a clear one, which doesn't seem to be on the market.
Hey Danny! You are correct in that ceramic enameled and ceramic coated cookware are different things. The problem is that certain brands and certain stores that sell ceramic coated cookware are using the terms interchangeably. For example, if I type "ceramic enameled" into google the first result I get is for the Our Place ceramic coated pan as well as a link to the Bed Bad and Beyond Ceramic Enamel Cookware section which includes ceramic coated cookware. For this reason I tried to simplify it for the article and not make it even more confusing for people. There are still potential issues with the materials used under the enamel in ceramic enameled cookware, as well as with the pigments used so they are still not my favorite types of cookware to recommend. I actually wrote a whole article just talking about ceramic cookware because it's such a big and confusing topic, which is a little more specific if you are interested in reading it: https://www.pureandsimplenourishment.com/is-ceramic-cookware-safe/
Thanks for the comment and your due diligence!