Healthy Meals Start with Non-Toxic Pots and Pans
Non-toxic and strong, cast iron, stainless steel, copper and glass are the safest materials to cook with.
Cast Iron
Safe, non-toxic, long-lasting and eco-friendly, cast iron is also nostalgic and has stood the test of time for good reason. It's great for cooking almost everything. Tomatoes and other acidic foods are among the few exceptions as their acidity can react with the iron and cause a funny taste. Cast iron is also naturally non-stick and naturally pfas-free. Lodge has been making cast iron cookware since 1896 and is our top recommendation.
Stainless Steel
Stainless steel is a great material for pots and pans. It's safe, non-toxic, durable and affordable. One of our favorite brands is Cuisinart. Their pots and pans are strong, well-built and attractive. Their riveted handles are ergonomic in design and have holes for hanging, a must-have feature for any pot I buy because I hang them with S hooks on steel pegboards. Some tops are solid stainless and some come with tempered glass tops rimmed with stainless steel. I have three of this saucepan and find it to be the perfect size for cooking vegetables, rice and sauces. This functional 13-piece set is an excellent choice is you're setting up a new kitchen or looking for a practical gift
Glass
For glass cookware, there are a lot of good brands, including Anchor Hocking, our top recommendation. Anchor’s soda-lime silicate glass products are made in the U. S. as they have been since 1905. They’re free of lead, cadmium and other toxic heavy metals. Soda-lime silicate glass is ideal for its strength, purity and thermal shock resistance.
Copper
Like cast iron, copper pots and pans can give your kitchen a vintage feel and inviting atmosphere. In addition to being beautiful, copper is popular with chefs as it conducts heat efficiently and evenly. It’s best for higher pH, more alkaline, foods since copper reacts with acidic foods, those with a pH below 6.5, such as tomatoes, wine, vinegar, and citrus and many other fruits. This can cause copper to leach into the food resulting in too much copper ingestion and giving the food a metallic taste. While copper is an essential mineral and we need a certain level of it (about 900 micrograms a day), too much can be toxic. If the copper cookware is lined with tin or stainless steel, such as this set from Cuisinart, it’s suitable for cooking acidic foods as the copper does not touch the food. Tin conducts heat better than stainless steel but also wears out faster. Never use old copper pans as they may be lined with nickel.
Cookware to Avoid
Avoid non-stick pots and pans, such as Teflon. Even newer ones. Their non-stick properties come from coatings that are often toxic, many containing PFAS chemicals. While the notorious highly-toxic PFOA-laden formula (a type of PFAS) that made Teflon, and maker DuPont, infamous was discontinued in the U.S. by 2014, many new coatings still contain other PFAS chemicals. Manufacturers just swapped one for another. Teflon, for example, now uses the unregulated PFAS chemical PTFE, which releases toxic fumes when heated above 500 degrees F. Odd then that it’s used on cookware. Manufacturers of some new ceramic-coated cookware claim their products are now non-toxic but some experts warn they’re still harmful and the trouble is there are no requirements that manufacturers disclose the coatings’ chemical make-up, leaving many questions unanswered and consumers in the dark.
Also never cook with plastic in the microwave as plastic will release toxic chemicals and microplastics when heated.
Finally, stay away from aluminum. It’s a neurotoxin that can accumulate in the brain and cause cognitive decline. Pots and pans that have an aluminum core sealed behind stainless steel are safe to use as the aluminum can't access your food.
Top Recommendations
-
Cuisnart Saucepans and Other Cookware
Cuisinart’s durable stainless steel saucepans and other cookware are among the best available and have helped give the brand it’s stellar reputation. They are well-made classics, blending top shelf quality with a timeless look.
-
Cast Iron
Lodge has been making cast iron cookware since 1896 and it is all American-made. Their 10.25 inch skillet is a versatile size and comes pre-seasoned with vegetable oil. It can be used everywhere from the oven to the stovetop and even on a campfire. Visit the Lodge Store to see their huge selection of cast iron pots and pans.
-
Glass
For glass, we recommend Anchor Hocking as it's BPA-free lead-free glass products are made in the U. S. and have been since 1905. This multi-dish bakeware set includes a variety of sizes and a measuring cup. It's a good option for anyone setting up a new home. For adding to your bakeware supply, check out Anchor Hocking's collection of glass dishes sold separately. Description goes here
-
Copper
Ruffoni’s heirloom-quality copper cookware has been made in Italy by the Ruffoni family since 1931. Their large line of copper pots and pans include traditional hammered copper styles, copper lined with stainless steel and with tin. They also have a variety of stainless steel cookware. In additional selling their cookware around the world, Ruffoni works closely with Italian chefs to learn what their needs and preferences are as they continue to make new products.