Healthy Non-Stick Cookware
Which brands are the safest and best performing, plus maintenance tips.
I’m often asked for my opinion on non-toxic non-stick cookware (if it’s actually safe, what brands to buy), and it’s an important question! It can be tough to navigate the sheer number of products out there, confusing health claims and clever marketing to determine what is a) the safest to use and b) the best performing. I’m going to de-mystify what to look for when choosing a pan, my preferred brands, and how to maintain your cookware for a longer shelf life.
Non-stick cookware was, for a long time, manufactured with a family of chemicals called PFAS (per- and polyfluoroalkyl substances). These are known as “forever chemicals” because they can stay for months, and even years, in our bodies and remain in the environment for long periods of time (and possibly indefinitely). PFAS are linked to a number of serious human health issues, including increased cancer risk.
Teflon - the ubiquitous chemical (also known as PTFE) found in many pre- early 2000s non-stick pans - has, in the last decade, become more widely recognized as being harmful to our health and something to avoid in cookware. Other PFAS - namely, PFOA and PFOS - are being slowly phased out by manufacturers, due to their health risks, but are still found in some brands of cookware and are often replaced with other PFAS. (If you’re somewhat confused, don’t worry - you’re not alone! Stay with me!).
So, what to look for: you want cookware that is advertised as being PFAS free. Unfortunately, some cookware that advertises being PTFE free still contain measurable amounts of PFOA and other PFAS, so better to eliminate the entire family of PFAS chemicals.
Bottom Line: If you want to purchase non-stick cookware, I recommend using ceramic coated cookware, and/or well-seasoned cast iron, enameled cast iron, and carbon steel.
Ceramic Cookware: These are your best bet if you’re looking for options that are relatively affordable, don’t require much special maintenance and/or are stylish. Popular brands include The Always Pan, Caraway Home and Green Pan. I haven’t had the chance to try all of these brands, but this set is the one that I use and love. However, even if you purchase high quality ceramic coated non-stick cookware, the silicone oil that coats the cookware will eventually wear off, and your ceramic cookware will begin to lose its nonstick qualities and need to be replaced eventually (usually within 1-3 years).
Enameled Cast Iron: If cooking performance and durability are your top priorities, enameled cast iron is your best bet. Slightly less non-stick than ceramic pans, but generally better all-around cookware, these are pieces that you can have for a lifetime if they’re cared for properly. On the “con” list, they’re more of an investment and are fairly heavy. Favorite brands include Le Creuset and Staub.
Cast Iron: Traditional cast iron pans are affordable, durable and measure high on the performance scale, but require regular seasoning (to maintain non-stickness) and can’t be washed with soap/put in the dishwasher, plus they’re also fairly heavy. All in all though, an excellent choice that ticks a lot of boxes. This one is a classic favorite.
Carbon Steel: I admittedly don’t have a lot of experience cooking with carbon steel (in fact, the last time was probably in culinary school), but it’s still a fantastic choice for non-toxic non-stick cooking. Like cast iron, it’s affordable, very durable and versatile, but is more lightweight. It also can’t be washed with soap/in the dishwasher and requires regular seasoning. I’d recommend this brand.
When caring for your non-stick pans, never place them in the dishwasher (even if the manufacturer says they’re dishwasher safe). It will degrade the nonstick coating faster than normal, and, in the case of cast iron/carbon steel, is not the preferred cleaning method anyway. Wash ceramic coated cookware and enameled cast iron with warm water and dish soap, and cleaning carbon steel and cast iron is a relatively similar (and simple) process.
For ceramic non-stick pans, avoid using metal utensils, cleaning with abrasive materials and cooking at very high heats, as all can damage the pans and degrade the non-stick qualities. Cooking sprays are also known to degrade non-stick qualities, so use sparingly, if at all.