What Is The Safest Non-Toxic Cookware? 4 Best Materials, Pots & Pans by Type, and What to Avoid

So, you’re wondering what cookware is 100% non-toxic? This will dispel all the greenwashing about non-toxic cookware. This is not about promoting the newest “trendy” cookware company that’s “Teflon-free” - you’re going to learn which types of cookware are ALWAYS safe to use. You can be sure that these tried-and-true non-toxic pans will last for generations. You'll get all the cooking & cleaning techniques for each type of cookware to leave you feeling confident! + Finally, peruse through my curated collection of essential non-toxic cookware from my favorite brands...

This post answers: What is the safest non-toxic cookware?

Safest Non-Toxic Cookware Material: 4 Best Options

Pans made with Teflon (a popular non-stick coating) are made with "per- and polyfluoroalkyl substances" (known as PFAS). They’re linked to “lowering immunity in children, kidney disease, thyroid disease, and other health concerns” (Serious Eats).

Thankfully, Teflon is phasing out, but just because a pan says it’s “Teflon-free” does not mean it’s toxin-free.

So, what is the safest non-toxic cookware? These 4 options avoid all chemicals and coatings so you can rest assured your cookware is 100% safe.

1. Stainless Steel

Good stainless steel is an investment, but one you’ll cherish for a lifetime.

what is stainless steel?

Stainless steel is non-toxic cookware that is great for sauces and pan-searing alike.

Stainless steel is a poor conductor of heat, however, so stainless steel pans always have a layer of aluminum (or another good conductor of heat) either in the core (smushed between two layers of stainless steel) or as the bottom layer.

The best stainless steel pans have thick layers of stainless steel to ensure that the aluminum (which is toxic to our bodies) never leaches into your food.

cooking with stainless steel

Stainless steel is non-stick once you know how to work with it. The process is unique, but once you know how, it’s easy! The trick is to get the pan super hot before cooking…

1. Heat the pan on medium/high for a few minutes.
2. Splash a little bit of water on the pan. You will know it’s hot enough when the water droplets don’t evaporate - instead, they form into little marbles that dance around the pan.
3. Turn the heat down to low/medium. Let it cool for a minute or two.
4. Pour in your cooking fat (butter, tallow, olive oil, etc.).
5. Once the fat is hot/melted, you’re ready to cook!

BEST FOODS FOR STAINLESS STEEL

Stainless steel is the best for pan-searing meat. Anything you want to have a crispy layer will do excellently in stainless steel. It’s also good for soups and sauces, which won’t stick to the pan.

Here are some tips when cooking with stainless steel:

• Let your food come to room temperature before cooking it.
• Be patient with the sear.
• Use a liquid to deglaze the pan after cooking (to make a sauce/gravy).

FOODS TO AVOID

Acidic foods can leach metals from the pan. You may want to avoid cooking acidic foods like tomatoes, vinegar, and citrus in stainless steel.

Is it really a big deal, though?

According to Heritage Steel, “minuscule amounts of chromium or nickel may leach in some instances, but never enough to alter the flavor of your food or pose a health concern, even for those with nickel sensitivities.”

CLEANING STAINLESS STEEL

Always let the pan cool off completely before running it under water or else it can get warped and discolored.

Once cool, you can wash it with soapy water. Dry it and store it!

2. Cast Iron

Cast iron is the quintessential non-toxic cookware. Don’t be intimidated by it! Cast iron is so simple to use once you know how.

It’s extremely durable and will last for generations - plus, it’s super affordable!

WHAT IS CAST IRON?

Cast iron is a blend of several materials including molten pig iron, steel, and other ingredients. It’s made with an age-old process called sand molding. Learn more about how these high-quality cast iron products from Lodge Cast Iron are made.

COOKING WITH CAST IRON

When cooking with cast iron, the trick is to go low & slow…

• It’s best to heat cast iron on low/medium heat for a longer time (5 minutes or more) because it retains its heat so well.
• Once it’s fully hot, add your food and cook!

BEST FOODS FOR CAST IRON

The BEST thing about cast iron is how versatile it is.

It can go into 700ºF ovens to make pizza. You can throw it over an open fire. You can use it on all kinds of stovetops. It’s limitless!

These are some of the best foods to cook in cast iron:

• Grilled cheese
• Pizza
• Eggs (yes, seriously! I use my mini cast iron pan every day to make fried eggs.)
• Galettes (in the oven!)
• Pan-seared meats
• Hashbrowns
• The options are endless!

FOODS TO AVOID

Similarly to stainless steel, it’s best to avoid cooking highly acidic foods (tomato, vinegar, citrus, etc.) in cast iron.

Small amounts of iron can leach into your food. So far, it doesn’t seem to be a health concern, but it’s good to be aware of.

CLEANING CAST IRON

Cleaning is where most people get tripped up. The key to keeping cast iron non-stick is to ensure it’s always well-oiled (known as “seasoned”).

After cooking, scrape off any leftover bits of food (with your cooking utensil). Use a towel to wipe it away. That’s it!

You do NOT want to use soap on cast iron.

Cast iron is porous, so the soap will strip away all its oils and leave the pan dry and drab. You can run warm water over it if you desire, but dry it right away and apply oil after.

Here’s a guide for cleaning cast iron.

3. 100% Pure Ceramic

What is the safest cookware to cook with? 100% ceramic cookware is the BEST choice of all.

WHAT IS CERAMIC?

Ceramic is clay, so "ceramic cookware" should be made of clay, right?

Sadly, most of it’s not.

Companies can take a toxic material and coat it in a thin layer of ceramic and call it “ceramic-coated,” fooling consumers. The thin layer will eventually flake off, and the toxic material underneath will leach into your food.

Because of this, it’s important to purchase cookware made of 100% pure ceramic, from core to glaze. This will ensure your cookware is 100% non-toxic.

Learn more about “ceramic-coated” vs 100% pure ceramic.

There are a few important things to know about ceramic cookware:

• You must follow temperature instructions exactly (they have temperature limitations).
• Don’t expose it to extreme temperature fluctuations (because it can crack).
• Never use metal utensils (to keep the clay in pristine condition).

COOKING WITH CERAMIC

Similar to cast iron, it’s best to heat ceramic low & slow because it holds heat so well. But it’s even more important with ceramic - you should really heat it on low for 10+ minutes.

Wait till the pan is well heated, then pour in the cooking fat. Once the fat is melted/hot, add your food!

BEST FOODS FOR CERAMIC

You can cook absolutely everything in 100% ceramic cookware with no chance of toxins leaching into your food.

So, what is the safest non-toxic cookware? 100% ceramic takes the cake!

CLEANING CERAMIC

It’s important to wait till the pan is completely cool to clean it. Besides that, you can use hot water and soap like regular dishes.

4. Glass Cookware

Glass is the best option for non-toxic bakeware.

WHAT IS GLASS COOKWARE?

There are several types of glassware. The highest-quality (and most shatter-resistant) is made of borosilicate glass. Most companies don’t use it (because it’s the most expensive), so you have to specifically scout it out.

Most Pyrex is made with tempered glass, which is a lower grade than borosilicate glass, but still good.

Glass doesn’t leach any toxins into your food. It’s also non-porous so it won’t absorb odors or flavors, and it’s easy to clean.

It’s important to purchase glass bakeware that doesn’t have any coatings on it, which may contain heavy metals like cadmium (explained by Dr. Deanna Minich).

COOKING WITH GLASS

There are some limitations when cooking with glass…

“Because glass does not conduct electricity, you can’t use glass cookware on an induction stovetop” (Leaf Score). Glass is generally not recommended for the stovetop whatsoever.

BEST FOODS FOR GLASS

As mentioned, glass is the best for non-toxic bakeware. You can make bread, pies, muffins, and all kinds of yummy desserts with it.

FOODS TO AVOID

There aren’t any foods you need to avoid, just don’t use it on the stove.

CLEANING GLASS COOKWARE

Baked foods have a tendency to get baked onto dishware. Cleaning stuck-on food from glass cookware can be difficult, but this article by Taste of Home explains how to do it:

• Baking soda & dish soap
• Magic eraser
• Dryer sheet
• Bar Keeper’s Friend

Safest Non-Toxic Cookware Brands

As you’ve learned, not all non-toxic cookware is created equal. These are some of the highest-quality cookware brands that focus on creating healthy products for longevity.

Safest Non-Toxic Cookware by Type of Cooking

From bread-baking to egg-frying, these are all the best non-toxic pots and pans by type of cooking.