Jen asked:
What kind of cookware do you use on a daily basis? I use a cast iron skillet for sauteing, but what do you use in place of non-stick stock pots, sauce pans, and for just quick warming something up on the stove?
Carefully evaluating the best options for your cookware choices is very important, as they will be in daily use in most homes. The chemical Teflon in non-stick surfaced cookware is being considered to be a potential health hazard when overheated. It is designed only to withstand low to medium heat, but more often than not, the pan will get overheated and you will be exposed to the fumes from the Teflon.
According to Safe Mama: The EWG links the chemicals used in nonstick coatings to cancer, stroke and high cholesterol. It’s a lot of information but a basic breakdown of the chemicals can be found on the EWG website.
What are the alternatives? Look for cookware that is void of this family of chemicals known as PFC’s (Also called PFOA, PFOS, C8, PTFE, and Teflon).
I am delighted to share with you all my most recent find!
Hard Anodized Aluminum
Cuisnart offers a full line of hard anodized eco-friendly cookware, which are an exclusive PTFE- and PFOA-free nonstick surface that’s ceramic- rather than petroleum-based. The electro-chemical anodizing process locks in the cookware’s base metal, aluminum, so that it can’t get into food. This particular 10 inch griddle pictured was my Christmas present. It has been used daily since I received it on Christmas because it is so completely functional and multi-purpose. It works splendidly for pancakes, frying hamburgers, toasting buns, crepes, omelets and for general frying. The pan side height surprised me at first for how short it was, but it is perfect for allowing the spatula or spoon to carefully flip items with great success. No more fuss with stickiness on my stainless steel frying pans! Clean up is amazingly easy. Green Pan Cookware is another non-stick hard anodized option, which is becoming available at some Target stores.
Cast Iron
Cast iron is another safe alternative if you have the time and energy to put into fully seasoning them to prepare a non-stick surface. It is durable, heats evenly, and supplies valuable iron to your body. They are definitely the most reasonably priced pans available. For more tips on seasoning and cleaning, check out the comments on this post. is the most commonly available brand.
Le Creuset 9-Piece Cookware Set is recommended as the safest option.
Stainless Steel
For all other uses, I have a simple stainless steel cookware set that has served me very well after I learned to clean them properly. You have to have a good green scratchy to keep them stain free! It is important to note that stainless steel has no non-stick properties so it is best for general cooking.
UPDATE (March 2010) There have been some recent concerns about stainless steel according to Weston A Price Foundation:
“COOKWARE: Glass, cast iron, carbon steel, titanium and lead-free crock pots (slow cookers) and enamels are best. Obtain Material Safety Data Sheets (MSDS) data from the manufacturers for evaluation if possible, especially in the case of enamels and slow cookers.1 The FDA alleges that the risks from lead in slow cookers are acceptable, but consumers may want to find products that have been proven lead free and not just meeting “FDA standards.” Hamilton-Beach claims its crockpot is lead free. Aluminum and teflon are well known for their health dangers. Less known is the fact that stainless steel exposes people to accumulations of carcinogenic nickel, and often cobalt and chromium, as well. Although some high-grade stainless steels are supposed to be risk free, they may be so only in water at near-neutral pH. None of the 300 and 400 series stainless steels evaluated are stable in tomato acids and salt.2Series 316 corrosion-resistant stainless steel is the best (used in Saladmaster brand cookware). It is resistant to tomato juice and vinegar, but corrodes with exposure to citric acid and salt (so add salt after cooking). Sadly, Corning glassware is no longer in production, but eBay is a good source. There are many high-end enamel cookware products, including Le Creuset” Read the full article about metal poisoning here.
Weston A Price still recommends All-Clad Stainless 9-Piece Cookware Set as a good option because it is the highest quality steel. Read more about that here.
Enameled Cookware
As mentioned in the above quote, enameled cookware is recommended as a safe alternative. Check out the Chantal 7 Piece Enamel-on-Steel Cookware Set for the preferred safe option. Crafted with naturally stick-resistant, non-porous enamel surfaces around a carbon steel core, Chantal enameled cookware features a long stainless handle with a patented air pocket that will stay cool during stovetop cooking. An alternative to non-stick surfaces, non-porous enamel surfaces prevent any transfer of metals into foods so as not to affect flavors. The enamel-on-steel construction enables the pan to withstand temperatures from the freezer to the broiler, allowing for storing leftovers or make-ahead meals in the refrigerator or freezer. The core of carbon steel, on the bottom and all the way up the sides, is designed to heat faster and more evenly than common cookware. No polishing or seasoning is required. Suited for magnetic induction cooking, Chantal Enamel-On-Steel cookware works well on gas or electric burners, too. Metal utensils are safe to use with the cookware, and it is safe to clean in the dishwasher.
Further Reading
Safe Cookware -Which Type is Safest for Cooking? – also provides helpful information on ceramic and copper options.
Pristine Planet - a good source for comparison shopping for safe eco-friendly cookware.
Wonderful paintings! That is the type of info that are supposed to be shared across the internet. Shame on the search engines for no longer positioning this put up upper! Come on over and talk over with my website . Thanks =)
Hello! Thanks for the info…I just bought a cast iron skillet which is seasoning in my oven as we speak. I was wondering if you could comment on cookie sheets/cake pans–any suggestions there? I have glass pyrex for my bread pans, but what about cookie sheets and other types of cake pans? (for the occasional treat
I have a separate section addressing bakeware. View it here.
Any updates since Jan 2009 ?
I’m curious about your thoughts on aluminum-based cookware? Should we go ceramic? Should we go steel? Should we go iron?
We cook a lot of eggs and reheat everything on the stove – do we need a mix?
We are new to organic and ‘cleaner’ living…any help will be great!
Honestly, I still use the same cookware at my house as I haven’t done enough research yet on the new data on the web. There have been recent rumors about harmful chemicals in stainless steel (which I updated above). Kimi recommends the enameled cookware. But it also appears that Weston A Price is still recommending a high quality stainless steel set from All-Clad or Saladmaster as the best stainless steel. Read more about that here. There are several new options that I included above. The enameled set would definitely be nice for non-stick purposes, but I also would like to add an Le Creuset dutch oven to my collection. Hope that helps!
Hi
Your website is very informative.
Could you please tell me if Corelle brand (chip resistant) dish ware is safe? I typically use them to re-heat leftovers in the microwave.
Thank you.
Deepa
I am not familiar with Corelle brand and its safety. I would check out Google or Easy Green Living by Renee Loux has a thorough guide to safe products.
I have Salad Master pots and they cook perfectly, with no staining or sticking and their lid technology helps you cook without oil or high temperatures which can destroy some nutrient value. They are high quality stainless steel. They are more expensive, but totally worth it and come with a double lifetime guarantee.
hello dear Melanie,
if you please can you tell me more about Salad Master that you use and if you have photos and more information. and if you can tell me from where i can buy it.
thanks alot.
Mona
I’ve been looking for a breadmaker that doesn’t have a non-stick coating but am having no luck. Many of the reviews of breadmakers I’ve read complain about Teflon flakes in the cooked bread. Yuck!
Has anyone heard of such a product?
I know this is an older post, but imagine my shocked delight when I clicked on the Cuisinart link in your post to find the 12 piece set of eco friendly cookware priced at $18.72 with free shipping!!!!
This is 97% off the original price of $570. Thanks for the link!
I’m curious why you got the Cuisinart griddle vs. the skillet? There is a huge difference in price for the same diameter pan so I just can’t figure out the difference. Is it difficult to flip crepes/pancakes/over easy eggs with the straight edges of the griddle.
Thanks for answering all my questions, Lindsay!
I love the griddle because it works wonderful for crepes and omelets and the like because it is so easy to flip with the short edges. I don’t have any problem flipping things. The curved egg of the skillet makes that more challenging.
Just a quick note here- Calphalon Hard Anodized cookware does contain PTFE. Looks like Cuisinart is ok from what I read on Amazon, and I may end up purchasing a skillet! I have a set of expensive Calphalon that I emailed the company about and they replied that it does have PTFE in it. Just wanted to clarify in case anyone read this and thought hard anodized anything was ok, its not, just this newer eco friendly stuff looks to be. Thanks for the great post!
I use mostly glass pans and love them. We don’t “fry” much of anything but scrambling eggs, and if you preheat the pan BEFORE adding oil, and then let the oil get hot, the eggs don’t stick. I especially like glass sauce/soup pans because you can SEE if the rice is boiling or whatever. They work good for me! I don’t think I have purchased any brand new, I have found them at our local St. Vincent’s, and my husband ordered me some very large sized ones off e-bay. I really love this site!
Hi Lindsay! I didn’t know about the hard anonized pans or about the ceramic coated cast iron either. I was wondering what to do about the non-stick! Thanks! You’re doing a great job on your blog and it is a neat ministry!
I love your blog and the info. you share. I have a question. I’ve been on the hunt for new cookware (recently found out I have hemochromatosis and must part with my treasured cast iron) and am looking at Chantal. I saw this post and went to BBB to look at your pan. I must say that everyone they had was chipped on the edges. Have you had a problem with that at all? The chips were pretty significant and deep so I’m hesitant. Thanks so much!!!
That seems very strange. My pan was purchased from Amazon and is in excellent shape and very solid. It is very thick around the edges so I cannot see it as getting chipped. Maybe you were looking at a different brand?
I have had Chantal pots for about ten years. I do not have saucepans, etc. They are safe (lead-free enamel) and wear beautifully. I have deep blue, red and white. The white one is somewhat stained inside, but it is a small pot that I use several times a day. For the occasional tough, cooked on residue, I soak and then clean with a baking soda paste.
You forgot the best kind of pan there is: enameled cast-iron! We have Le Creuset, and it is completely non-stick. You don’t have to season it, it retains heat beautifully, cooks evenly, comes in lots of cheerful colors, and is seriously heirloom-quality cookware. We got a piece for our wedding, and have been saving our nickels and adding to our collection ever since. I guarantee this stuff will be willed to our grandkids, and I really encourage you to check it out.
I love the Christmas-present pan! Practical gifts that you will really USE are the best! (The Christmas that I was pregnant with our third daughter, my husband got me a vacuum cleaner. His co-workers were horrified, and I was DELIGHTED!) This year, for our 13th anniversary, I’m going to ask for a new set of cookware. I’ve known what I wanted, but didn’t know what they were called — Thanks for pointing me in the right direction!
I love cast iron and stainless steel. Before I even knew about the health risks of non-stick, I didnt care for them.
I have a question. Do you have any idea if there is a place that talks about which chemicals are in the non-stick coating of certain pots and pans? I was aware of teflon being dangerous when I started my home three years ago, but very generous people from my congregation got together and bought me a wonderful complete set of Pampered Chef pots and pans. I have tried to figure out what is in the non-stick coating, but without much success. I guess I have to assume it’s not good for me.
Too bad because in every other respect they are a joy to use. But do you know of a source that compares brands and their ingredients? Thanks.
To my knowledge the teflon is the main concern with all non-stick cookware. I am not aware of any other chemicals.
Teflon, etc. are fluoride polymers. Fluoride is toxic.
The non-stick coating you are referring to on your Pampered Chef cookware is actually “DuPont Nonstick Coating 2.” The only problems associated with this exact coating is the claim of “flu-like symptoms” from the fumes created when using the pan in excess of 500F+. I, personally have not, nor have I known anyone who has experienced this (and I know a LOT of people that own this cookware). Cookware generally isn’t used at such a high temperature anyway…this is the temp. for stir-fry and can also be reached when frying bacon. I use stainless for my stir-fry and like to bake or microwave my bacon on a stone. I don’t think you should be afraid to use your cookware. I absolutely love mine and recommend it to anyone!
I have really liked my Le Creuset ceramic coated cast iron cookware. It is on the pricier side. We bought all our pieces at the Le Creuset outlet. I have had them for years and they are still like new.
I bought mine during a fantastic sale at our local hardware store, but I have seen some that were quite reasonable on ebay. I love mine, I have a 5 quart and it works well for are family of 6. I also have a 9×9 baker for bars or cobblers and a lasagna pan that handles just about anything else. They have all fallen into the practical Christmas gift. This year that was a bamboo cutting board to replace my plastic one. Thanks for all the healthy kitchen suggestions, Lindsay.
As an owner of a “green pan” (I believe mine are Paula Deen’s line). They are amazing! Nothing sticks, and clean up is superb. I have a mismash collection of cookware. No nonstick anymore, but plenty of stainless steel, cast iron and my green pans. I do have an AWESOME pan by Martha Stewart, that is stainless steel. I’d buy her line of those pans, but I don’t need any!
There are some things one can do to eliminate or lessen the sticking in a stainless steel pan
Cooking at a lower temp, heating the pan first and making sure the oil is the same temp as the pan before putting the food in can greatly reduce sticking.
I still personally would never purchase an aluminum pan, due to the health risk aluminum is. For me the jury is out on hard-anodized, especially as my calphalon pan became increasingly scratched and flaked after only a year of use, despite using them with the proper utensils and cleaning. I love my cast iron and stainless steel
I encourage anyone looking into stainless steel to get top quality pans and know where and how they are manufactured. This will eliminate or lessen the chance that lesser or “wrong” metals are part of the stainless steel in their cookware (although nickel, chromium *and* molybdenum are trace minerals essential to health). In the future, I’d love to own more cast iron and perhaps some ceramic as well. 