What Is The Safest Cookware?

When it comes to choosing the best cookware these days, we’re spoiled for options! There are countless options, from classic cast iron to modern silicone cookware. With so many options available, we can afford to be pickier when choosing cookware.

But, there are concerns about the safety of cookware, especially around non-stick coatings.

These are the safest options of cookware available, listed in no particular order. I’ve included pros and cons of each, with links to available and affordable options.

1. Ceramic Cookware

Ceramic cookware is clay cookware that’s kiln-baked to high heat, rendering the quartz sand surface effectively non-stick. It’s a popular choice, but here are some pros and cons to help you decide if it’s the best choice for your kitchen.

Pros of ceramic cookware:

Non-toxic. 100% ceramic cookware has some natural non-stick properties, and does not leach or emit potentially harmful fumes. So, ceramic cookware is among the best of the non-toxic cookware options. 100% ceramic cookware is not manufactured with chemicals and is made of durable, inorganic materials. It’s an eco-friendly choice that will last for decades if maintained properly.

Cons of ceramic cookware:

Not completely non-stick. It’s hard to compete with synthetic non-stick coatings, especially if you’re accustomed to eggs sliding right out of your pan with no residue at all. While 100% ceramic cookware is effectively non-stick, it’s still advisable to use a little of oil when cooking. It’s important to trust the sourcing of your ceramic cookware. The labels “100% ceramic” and “non-stick ceramic” or “ceramic-coated” are not  regulated, so be sure you’re getting authentic 100% ceramic rather than ceramic-coated metal or nonstick ceramic. It’s very difficult to find 100% ceramic cookware, though, so you will probably have to make some compromises. 

2. Aluminium Cookware

Aluminium cookware is just that–pots and pans made from aluminium. They can also be nonstick coated or anodised, meaning that the pan won’t react with acidic foods.

Pros of aluminium cookware:

Conducts heat well. Aluminium is a great heat conductor, so your pan will heat quickly and cook food evenly. Affordable. Aluminium cookware is a popular option because it’s relatively inexpensive.

Cons of aluminium:

Leaching. Uncoated and non-anodized aluminium cookware can leach aluminium and lead into food during the cooking process.. Acidic foods in particular increase leaching. The amount of leaching has been found to be minimal and well under the tolerable level, but it is still a contribution to your overall metal intake. Aluminium cookware, especially non-anodized, isn’t as durable as options like cast-iron or ceramic. Watch for scratching and corrosion with this type of cookware. Aluminium cookware is pretty low-stick, but not non-stick. You’ll need to coat the surface of your pan with oil to prevent sticking.

3. Stainless Steel Cookware

Stainless steel pans are popular and have been in kitchens for decades. These are made from a metal alloy that also contains percentages of nickel and chromium or other metals.

Pros of stainless steel:

Durable. Stainless steel is pretty resistant to scratches, dings, and corrosion. Most stainless steel pots and pans can go into the dishwasher. When properly cared for, it will last you for years! Low-stick You’ll still need to use a little of oil, but high-quality stainless steel generally cleans easily.

Cons of stainless steel:

Less affordable. High-quality stainless steel cookware is an investment that can reach almost $1k. You can choose mid-range sets for a few hundred dollars–just keep in mind that you get what you pay for, and high quality stainless steel will probably be safer and more durable. Leaching. Similar to aluminium cookware, lower quality stainless steel cookware poses a risk of leaching. While stainless steel isn’t treated with a chemical coating, it comprises an alloy containing nickel and chromium. Nickel isn’t necessary for the body, while chromium is only needed in trace amounts from food. When you’re cooking acidic foods in such as tomato sauce in stainless steel cookware, leaching can be a concern.

4. Nonstick Cookware

Nonstick cookware is any form of cookware coated with a non-stick surface, rendering it slippery and mess-free.

Pros of nonstick cookware:

Mess-free and easy maintenance. Non-stick cookware is coated with silicon. The non-stick finish allows for easy clean-up and quicker cooking. All you need to do even after cooking a messier meal is rinse with water or wipe out with a damp cloth. . Affordable. Non-stick cookware is a pretty affordable option. You can find a range of brands from less expensive to more expensive, and it’s available at any large department or homeware store.

Cons of nonstick cookware:

Not suitable for high temperatures. The coating on some non stick cookware can emit toxic fumes if heated past 450-500 degrees; it may be a surprise that a frying pan can easily reach or surpass that temperature on the cooktop. There’s also some concern that PTFE coatings emit toxic fumes even at normal temperatures. Leaching and fumes. Less durable. Even high-quality non stick cookware may start to stick, eventually.  Even though some brands claim to be dishwasher-safe, regularly putting this cookware in the dishwasher can damage the coating.

5. Cast Iron

Cast iron cookware has been around for centuries. This cookware is cast as a single piece of metal and then seasoned (through a process of oiling and heating) to protect the bare cast iron and give it a low-stick coating.

Pros of cast iron:

Holds heat well. Cast iron is unique in its heating abilities. It’s a solid, heavy piece that requires pre-heating to best conduct heat, especially to incredibly high temperatures. Meat sears well, and pan-fried food turns out crispy. If your cast iron is pre-heated properly, you can even take it off the stove and it will keep enough heat to cook or warm food. Cast iron is formed as a single piece of metal, so you can easily transfer from the cooktop into the oven. This technique is often used for cooking meats or finishing dishes. Affordable and durable Enamelled cast iron is just as durable. Cast iron of all types is notorious for lasting generations; cast iron skillets from the 19th century are still used in many households today. Low-stick Properly seasoned and maintained cast iron cookware is virtually non-stick and easy to clean.

Cons of cast iron:

Requires Maintenance. Cast iron cookware will require more of a time investment than other options. You’ll need to make sure it’s seasoned and stored properly, and follow cleaning procedures if the seasoning cannot make it nonstick enough. Not great for many cooking. It’s advisable to avoid cooking acidic foods in cast iron to avoid harming the seasoning. In addition, you might cook delicate food like fish or crepes in cast iron. Cast iron is a great choice if you wish to avoid chemically treated cookware, but it presents its own risk of leaching iron into food. This iron is not easily assimilated in the body and may contribute to iron overload for some individuals. You can help avoid this by not cooking acidic foods in your cast iron cookware.

6. Copper

Copper cookware has been around as long as, or longer than, cast iron cookware. Made from copper, this cookware is often lined with tin. It’s a beautiful option for cookware that many chefs favour. 

Pros of copper cookware:

Conducts heat well. Copper is notoriously nimble with heat. It conducts heat quickly and also loses heat quickly, which is a reason many chefs prefer it. You can easily control the cooking temperature with copper. Low-stick Copper cookware is lined with tin, giving it a nearly non-stick surface. Non-reactive The tin lining won’t react with acidic foods, so it’s great to have on hand for sauces and tomato dishes!

Cons of copper cookware:

Expensive. Copper cookware is a serious investment. There aren’t many low- or mid-range options, but you can purchase individual pieces. Doesn’t retain heat Though some appreciate the easy temperature regulation, keep in mind that your copper cookware will rapidly cool down if taken off the heat. Make sure to time your cooking correctly so that food cooked in your copper cookware is plated last.

Other Options

There continue to be different and safe cookware materials introduced to the marketplace. Some others to consider include granite and clay. Always be sure to do your research and make sure you know the pros and cons of each option before purchasing.