With the wide range of cookware available on the market today, it is easy to see why consumers may be confused about which materials to look for. I am frequently asked about my opinion on various cookware materials, particularly regarding their safety and potential toxicity. In addition to the health issues with various cookware, there are also differences in quality, durability, and ease of use that may influence your decision on what type of material to use. With all these different factors in mind, choosing the best cookware can be challenging.
While many popular brands and styles of pots and pans are perfectly safe and versatile in their uses, there are a few types that may pose health risks if used regularly. In this article, I will clear up any confusion about which types of pots and pans are safest and easiest to use for all types of cooking.
The following are my picks for the three best and three worst types of cookware.
Best Materials
Enamel
Enamel cookware is ideal for dishes where heat retention and balance are required. The best quality can be found in enameled cast iron, but enameled ceramic or steel are other great choices. It is one of the safest types of cookware that comes close to a non-stick surface, making it easy to use and clean up after cooking. The cooking surface is nonreactive, so there is no need to worry about dangerous chemicals or metals leaching into food.
Though it can take a long time to heat up, the heat is distributed evenly and is easily maintained, making it a versatile cookware material for many types of dishes. Enamel cookware can also easily go from stovetop to oven, so these pots and pans are great for slow cooking or braising.
The major downside of enamel cookware is it tends to be very expensive, particularly when made by a reputable brand like Le Creuset. That said, high quality enamel pots and pans can be a worthwhile investment, as they are extremely durable and will last for many years. I personally love my enamel cookware and use it on a regular basis to create many of my meals.
My top picks for enamel cookware are the Le Creuset 5-1/2-Quart Round French Oven and the Le Creuset Stoneware Square Baking Dish.
Cast Iron
Cast iron is another popular and traditional style of cookware that has been used for hundreds of years. Cast iron is durable and provides great conductivity and heat retention. It is perfect for cooking dishes that need to go from stove-top to oven, and is excellent for searing meat. Cast iron tends to be far less expensive than enamel, but lasts just as long and can be used for a variety of recipes.
People with iron overload should probably not use iron skillets, as inorganic iron can leach into the food, particularly when cooking with liquids and acidic ingredients like citrus or tomato. However, the amount of iron that is released into the food is generally safe for those who do not have any issues with excess iron.
Cast iron does require some extra effort in its maintenance. A cast iron pan should be seasoned by coating with an oil like coconut oil, tallow, or lard (do not use butter), and then putting it in a 300° oven for three hours. While it is heating, you should remove it at least three times to wipe it clean and re-grease it. Seasoning your cast iron cookware will help give it a natural nonstick coating and will prevent rusting. Never use soap on a seasoned cast iron pan, simply wipe it out with a nonabrasive sponge or washcloth, or use salt as an abrasive if extra cleaning is needed.
Some popular cast iron cookware items are the Lodge Logic 10-Inch Chef’s Skillet and the Lodge Logic Square Grill Pan.
Stainless Steel
Stainless steel can be used for any type of cooking, but is especially useful for quick dishes, browning meat, or for recipes that require gauging the color of a broth or a sauce. If you are just looking to sauté something quickly, stainless steel is your best choice. Stainless steel is great for quickly heating things up, is far less expensive than ceramic, and is easier to clean and maintain than cast iron.
Stainless steel can withstand dishwashers and abrasive cleansers without scratching or denting, so clean up is relatively painless. Stainless steel is quite durable, and even the less expensive brands will last a long time. Also, stainless steel is one of the few metal cookwares that are nonreactive, so the metal doesn’t interact with the food or affect the final flavor of the dish.
One of the major drawbacks of using stainless steel for cooking is that many types can be prone to sticking if the cookware is not used correctly. It is important to add adequate oil to the pan, and allow it to get hot before adding the food, in order to minimize sticking. Unfortunately, compared to enamel and cast iron, stainless steel is not a great conductor of heat and doesn’t distribute heat as evenly.
Be sure to find a stainless steel pan that does not have any non-stick coatings. My favorite stainless steel items are the All-Clad Stainless 10-Inch Fry Pan and the All Clad Stainless Steel 1-1/2-Quart Sauce Pan with Lid.
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Worst Materials
Teflon
If there is one cookware material I would never use, it’s one with a non-stick plastic coating like Teflon. While non-stick cookware is a tempting purchase due to its inexpensive price point and easy clean up, the health risks from using this type of material for cooking overshadow any time or effort you may save in the kitchen.
Teflon, made of the chemical known as PFOA, is the most persistent synthetic chemical known to man, and is found in the blood of nearly every person tested. (1) Animal studies have shown that PFOA causes cancer, liver damage, growth defects, immune system damage, and death in lab rats and monkeys. An EPA advisory panel reported that PFOA is a “likely carcinogen” in humans. (2)
Besides just leaching chemicals into the food, Teflon cookware has also been shown to release dangerous chemicals into the air during use. Toxic fumes released from heated non-stick cookware has been shown to be deadly to birds, with many hundreds of birds dying every year from “Teflon toxicosis.” (3) Even more scary is that DuPont’s own scientists have admitted that polymer fume fever in humans is possible at 662°F, a temperature easily exceeded when a pan is preheated on a burner or placed beneath a broiler. (4)
There is no amount of time or stuck-on food that could be saved that would make up for the likely dangers that cooking with Teflon brings, and any cookware made with this toxic material should be thrown out immediately. It amazes me that this product is still allowed on the market, considering the warnings from the EPA about its toxicity.
Aluminum
Aluminum cookware, while not as toxic as Teflon, may pose some health risks as well, and is not recommended for use in cooking. Aluminum cookware has been shown to leach a significant amount of aluminum into food during cooking, which could pose a toxicity threat. This raises some concerns due to the effects of aluminum on the human nervous system and the hypothesized connection between aluminum exposures and Alzheimer’s disease. (5) Studies in animals show that the nervous system is a sensitive target of aluminum toxicity. (6) While there is yet to be a scientific consensus on the dangers of low level aluminum ingestion, avoiding aluminum exposure in cooking is generally a good idea for optimal health.
Depending on the type of food cooked in aluminum cookware, levels of aluminum in the food will be highly varied. Leafy vegetables and acidic foods, such as tomatoes and citrus products, absorb the most aluminum during cooking. (7) If you absolutely must use an aluminum pan, avoid cooking highly acidic or basic foods, and do not scrape the pan with a spatula or metal spoon.
Copper
While copper may be a safer choice than Teflon or aluminum, I do not recommend using copper cookware due to leaching concerns. An excess of copper can cause a variety of health problems, many stemming from a copper-zinc imbalance. Some symptoms of this imbalance include behavior disorders, depression, acne, eczema, headaches, and poor immune function to name a few. You can learn more about the symptoms of copper-zinc imbalance by listening to my podcast on the topic.
Most copper cookware these days is coated with stainless steel to improve durability and ease of cleaning. Despite this steel coating, copper should never be used to cook acidic food, since over time the acid can cause copper to leach into the food. Older copper cookware may be coated with tin or nickel, which is unsafe for food use and should not be used for cooking. If you are unsure of the age of your copper pots and pans, it is probably safer to just discard them. Regardless of whether your pot is new or old, the risk of copper leaching into your food is still significant, so replacing your copper cookware with a safer alternative is recommended.
Good cookware is worth the investment!
While enamel, cast iron, and stainless steel tend to be more expensive, they are durable, versatile, and safe. I feel it is worth investing a little extra money into high quality cookware, and I am confident these non-toxic kitchen tools will last you and your family a lifetime.
What kinds of cookware do you use in your kitchen? Do you plan to make any changes having read this article?
Image Credit: Penny De Los Santos
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I’ll throw in another ceramic, these are hard anodized aluminum. They’ve worked well but I’d be curious to have another opinion.
http://www.vinarozcookware.com/aluminumdiecast.htm
Guys, I recently decided to start selling on eBay mine own homemade silicon sleeves for cast iron skillets and I think about making silicon handle covers for enameled cast iron dutch ovens. I will start doing it not sooner than in a month, maybe later. Could you tell me main concerns for thous who use such cooking-ware? Is a knob cover needed as well?
To Galina L…..This is an idea that demanded fruition!…One unfortunate dilemma when cooking with cast iron is the necessity of using mitts/gloves….Excellent thought to cover the handles and top knobs of the cookware for handling ease. I am sure there are several cooks who would be interested in your ingenuity.
My own main problem is even not the inconvenience of using mitts or pot-holders, but forgetting how hot that cast iron is even after a while after being removed from the heat. I could be plain dangerous for an absent-minded person . I tried to train myself to keep a pot holder on a hot handle until it stopped being damaging(like they said it in an American Test Kitchen), but forget in 50% of all occasions. After that last burn I decided that prevention was a way to go, and right now I am in a process of ordering some material I found suitable from the main-land China. (I worked as a mechanical engineer, a design engineer, have a master degree in an Industrial engineering, and also some artistic background, like doing side job of being an artist on commission, I hope my background will be helpful). Chinese sell in more quantities than I need for my personal use, so it will be plenty left for eBay. I also plan to cover handles of my stainless-still pots with silicon sleaves. Their hollow shape is fine for use on a stove, but they can be quite hot when it is necessary to take it from the oven.
I am not trying to be a marketing troll, I just need other people opinions. Probably, I will let you know when I have some staff available.
I have never grabbed hot handles, but I have grabbed the hot knob on top of the Dutch oven too many times (how do I forget one & not the other?).
I also have some burns after accidentally touching the rim of a very hot skillet with my arm while trying to reach for something. Probably, I would make also something to cover the rim for personal use, but I am sure it is not sell-able.
This is all valuable information…thanks to all contributors!…Chris, or anyone in the know…What are your thoughts on Rommertöff (sp) clay pottery cookers?..Are these safe for roasting?..I love my All-Clad, Le Creuset and am keen on acquiring a few Staub mini-cocottes once the budget allows!
The correct spelling seems to be Romertopf: http://www.romertopfonline.com/
And it looks like there is a similar brand called Schlemmertopf:
http://www.amazon.com/Schlemmertopf-842/dp/B001VIRAY4
Looks like both are designed for oven roasting.
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I have seen the Staub mini-cocottes included at “no charge” with a purchase of a full size cocotte, also referred to as a “dutch oven”. Here’s a good price: http://www.cutleryandmore.com/staub/round-dutch-oven-4-bonus-mini-cocottes-p120709
What the heck do you cook in the mini-cocottes? I have always wondered about that. They are so cute, but I don’t know what I would use them for…
I think clay bakers are the way to go. We’ve been using our Romertopf 111 for years. http://www.romertopfclaybakers.com/products/romertopf-111/.
They are completely safe for roasting and are well known for keeping the nutrient content high within the ingredients. All you have to do is soak the pot for 15 minutes in water, then during the cooking steam is released. It works great.
I don’t have Le Creuset but something similar that’s not as expensive and I have been very happy with that. I think it is important not to price folks out of the paleo/healthy lifestyle and I admire Chris for his efforts in this regard.
I got an Oster 5-quart enamel on cast-iron casserole for 75% off at Target and unfortunately it’s sold out now. I tried to get my friend to buy one as well but he could not wrap his head around even spending $39 for a pot
I think non-stick skillets is a part of a low-fat life-style – you can put a cold raw egg on a dry unheated surface of a NEW nonstick pan and it will not stick. With traditional cookware you have to use a cooking oil or some fat and to pay attention to temperatures if you want close result.
I am glad there is a paleo-movement, it makes me feel less of a dinosaur – I cook every meal eaten in my house all my life, my menu consists of old-fashioned dishes, I mend what is broken, use a manual meat-grinder, do canning, know how to knit, have at my disposal a wide variety of old-fashion medical remedies,but mostly practice prevention, and opting for a vintage iron, stainless still and an uncoated cast aluminum cookware seems to be a natural choice.
Last year I switched to Silit Silirgan. It’s terribly expensive but after a year of extensive daily use I can say that it was the right choice and that these pots and pans will stay with me for the rest of my life and can probably still be passed on. It’s basically enameled steel, very high quality, several layers of ceramic on high quality steel combined at very high temperatures. It is extremely heavy and hard to kill/scratch/destroy. Even after some burning accidents the pan comes out shiny new after soaking and washing with hot soapy water and soft clothes. And it’s still made in my home country Germany. I am in my fifties now, went through numerous different cookware in my life, and now I will never switch again. IMO the best there is. No, I don’t sell it, I’m just a very, very happy customer. Oh and despite being steel it’s nickel-free, also an issue for me.
I love Extrema ceramic cookware- it’s the next generation ceramic- and cooks like a dream. If you ever loved Corningware (which I do), then you’ll know how to cook with Extrema- and absolutely NO off gassing or transfer into food. Please add this to your list as it is the healthiest cookware I know. (Enamel can chip off and go into the food!)
I’m with Nijole. I replaced all my SS cookware with their ceramic cookware over a year ago and I love it. They carry a non-PFOA non stick skillet that works great.
Did I really type “sticked”? I meant, “stuck,” of course.
Here’s how we clean our cast-iron pans:
Let cool. (Optional: add some water to let it soak a bit.) Place on floor. Highly trained kitchen dogs proceed to clean off anything that sticked, as well as residual cooking oil. Rinse in very hot water while scrubbing with a brush. Place back on stove, heat on high until water evaporates. Additional oiling at this point is optional, but I do it occasionally.
Alternatively, sprinkle the pan with salt and scrub with a barely damp scrubby thingie, and rinse with hot water.
Looks like I’m dumping my Teflon coated Woks, I love cooking with a Wok. I do have 4 cast iron skillets that I’ll be using more often now!
While I agree with most of what you have written here, Chris, I must disagree with your assessment of aluminum, especially where Alzheimer’s is concerned. There was one study done, in the UK, which associated Alzheimer’s with high levels of aluminum in the brain. Several months after the study was published, and highly publicized, another researcher looked at the methodology used and found that, before tests were run on the brain tissue samples, the samples were dyed. The dye contained aluminum, thus negating the findings of the study. No other studies have associated aluminum with Alzheimer’s.
It is unfortunate that the reversal of the study was so poorly publicized, and that the original results are still reported.
Thank you Zora, I got sick and tired to listen all that BS about dangers of aluminum – a wonderful material for skillets.
Very nice & useful article.
After realizing we have literally been eating little peaces of chipped Teflon coating from our cheap pan, we are investing in a new cookware set ASAP. Any recommendations on how to clean our systems after months of exposure to those metals?
What’s your opinion about PYREX cookware? It’s another safe material.
I inherited from my mum a little skillet, comes with metal detachable handle so it can be used in oven & stove.
This brand is used in labs equipment, I’m sure it does not leak or contaminates food.
Thanks again for such interesting article.
Regards,
A great cookware alternative that hasn’t been mentioned is carbon steel. Most woks are made of carbon steel and it’s commonly used in restaurant cookware. You treat it like cast iron (season it, no soap) but it’s very lightweight. I can’t fry an egg without sticking on my cast iron pans, but my Matfer Borgeat carbon steel pan is perfect for eggs.
I have read a few sources about stainless steel possibly leaching nickel and chromium, but nothing definitive. Cast iron and carbon steel don’t have nickel or chromium added (to prevent rusting) so they need more babying but are healthier choices (unless you have iron overload problems).
For enameled cast iron, I’m a fan of Staub. The black interior doesn’t show stains like Le Creuset does. 🙂
pleased to see someone mention carbon steel. I have been using them for some time, they’re very inexpensive and, having “proved” them as you would a wok, they are as non-stick as teflon. All I need to do to clean them is to put in a little water, bring to the boil, take a pot brush to swish around, tip the liquid out, rinse with water and put on a high heat to dry (it takes seconds) Sometimes I wipe it out with oil .
Curious about your take on Pyrex too.
Chris,
Although you have dealt with many Retail cookware’s,
I notice you did not mention Waterless and Greasless
Cookware such as Vita Craft, or Salad Master in your discussion.
What are your thoughts on this type of cookware, being
Surgical Grade Stainless steel?
I know many people are skeptical that the Le Crueset cookware is worth it or not, as I used to be. Let me tell you, after getting and using a Le Crueset 5.5qt french oven, they are fantastic and worth the money. Lifetime warranty, well made, and work very well. If I could only have one piece of cookware, this would be it. Their stoneware baking dishes are great too. We got our french oven and baking dishes from Marshall’s for a significant discount. I also use some ceramic and stainless steel pans and pots, and a stoneware/terracotta type glazed tagine a lot. You can usually find some of the ceramic coated pans at some of the discount stores for pretty cheap too.
I agree completely with you about the Le Creuset enamel. Mark Sisson did a cookware article around Christmas. I was able to snatch up 3 great pans. A huge soup pot, a deep Dutch oven, and a high domed braiser. And I grabbed an All Clad roaster. All at TJ Maxx. There are also outlet stores all over the US and because this stuff lasts forever look for it at garage sales and estate sales. Just avoid eBay unless you get free shipping. My exhaust manifold weighs less than my big pan.
I listened to Robb talking about his Calphalon non stick. And also his All Clad. He seems to be okay with the Teflon. I stll use mine that is intact, but never with fat.
My biggest concern is that to pitch my expensive made in Toledo Ohio Calphalon top of the line stuff and replace it with Chinese made stainless or ceramic is moving the wrong direction. All Clad is the only US manufacturer left of stainless. But it is so pricey. I take a very close look at my Teflon pans and when one looks scratched I replace it.
And, as an aside, Le Creuset bakeware is also made in China. For good bakeware look to Italy.
All Clad is fabulous. Hang onto it!
I’ve known about teflon being absolutely horrible for years. I bought a set of stainless steel cookware almost a decade ago and I’ve been buying up cast iron – I prefer the cast iron. I also have a glasstop stove and my cast iron does not damage it.
Chris,
I’m still not sure about your reply on how it is OK to cook on stainless steel cooking surface with aluminum core, yet in the article you recommend not to use copper cookware even with the stainless steel coating? I presume you meant that this stainless steel coating is on the interior of the copper cookware and thus would be safe to cook on.
I like the fact that just like paleo is relying on older, proven results, now the same goes for cookware. It really makes sense, cast iron and enamel have been around for hundreds of years?
Pottery, thousands.
I can see us whole foodie peeps now having a new topic to bug our favorite restaurant wait-staff about.
In addition to wanting to know the origin of the meat and veges being served, now we will be asking what cook ware materials they are using….actually its a fair question.
Many restaurants I have seen use aluminum skillets, and pots, and some old-world Mexican restaurants I have seen simmer pork in copper pots….
It seems like we as a society never learn:
From enamel and cast iron to aluminum and non-stick
From sugar and honey to saccharine….ad nauseum
From butter and lard to margarine and seed oils
Meat to soy and grains
Each with associated disease patterns……
Another reason to steer clear of Teflon…. it was used in jaw implants back in the 80’s, and most people who were implanted with it are now VERY, very sick. Like holes in the brain and allergic to every medicine they take, everything they eat, put on their bodies, etc kind of sick. The immune system issues alone are horrific…. your body starts to reject everything and attack its own tissues. So, please, please do not use teflon.
Suzan’s idea is superb.