Cookware is something we all use daily, yet finding safe options can be tricky. Even the safest brands come with some convenience challenges. After examining various types and brands of cookware, we ranked them on safety and ease of use.
Unfortunately, there’s no perfect cookware option available yet. However, there are a few good brands. Over the past ten years, we’ve tested numerous types, some successful and others not. Here’s a recap:
Traditional bakeware, such as non-stick and aluminum, often leaches harmful chemicals and metals into food. Newer non-stick options are considered “better than before, but not definitively safe.” Ceramic cookware has also raised concerns regarding lead and other heavy metals. However, some traditional options are safer and enjoyable to use with practice, though these are the ones I personally avoid:
Early non-stick pans were made with compounds like PFOA and PTFE, marketed under the name Teflon. Initially considered a breakthrough for its convenience, over time, its risks became apparent. Avoid cookware with Teflon, PFOA, PTFE, or traditional non-stick coatings.
Aluminum cookware, widely used by previous generations for its light weight and ease of use, is now under scrutiny. It’s naturally present in the environment, but some studies suggest overexposure could be linked to health concerns. I avoid aluminum cookware in favor of safer options.
To address concerns over original non-stick surfaces, many have turned to new non-stick cookware and enameled cast iron. While still under debate, newer ceramic-coated cookware, often using Thermalon, promises more safety than its predecessors. Some worry about heavy metals and nanoparticles, yet more research is needed.
In ceramic-coated cookware, brands like X-trema offer high safety but lack convenience due to their fragility. They don’t leach toxins and can endure scrubbing. On the other hand, if convenience is your goal, consider brands like The Always Pan, which uses a safe, non-stick coating and is easy to maintain.
Cast iron cookware, favored by many for its durability and ability to add iron to food, requires special care when cleaning. It’s excellent for frying and cooking, but acidic foods can alter its taste. Season it well and avoid harsh soaps for best results. Cast iron skillets are versatile, used both indoors and over campfires.
For baking, stoneware is a great alternative to aluminum pans. Though difficult to clean, it imparts wonderful flavor and cooks evenly. Proper care extends its life, making it a non-toxic option.
Stainless steel is another considerable choice, albeit with some concerns about nickel and chromium leaching, especially when cooking acidic dishes at high temperatures. I own a few stainless items that are used daily, but generally recommend looking for nickel-free options.
For those seeking a full cookware set, brands like Caraway offer stacks of earth-friendly ceramic, free from harmful chemicals, including a frying pan, saucepan, Dutch oven, and more, along with organizational tools.
Ultimately, no cookware is perfect in all categories. Like many who cook often, it’s best to use a mix of different types to fit your needs. Always consult with your doctor for medical advice.
What type of cookware do you prefer? Share your thoughts below!
