There's nothing quite as frightening as the realisation that your pots and pans may be hiding a dark secret. Some cookware contains harmful chemicals that can leach into your food, potentially leading to health problems down the line. Choose the right cookware with these tips that will help you keep a toxin-free kitchen.
The best non-toxic cookware for your kitchen
There are many different types of cooking pans, which can make choosing the right one a bit of a head-scratcher. Essentially, cookware falls into two main categories. The first is pots and pans made entirely from a single material. The second is cookware with an outer coating over a different material inside, which includes non-stick options. There are non-toxic choices in both categories, including:
- Stainless steel. This is durable and often a budget-friendly option.
- Cast iron or carbon steel. These are heavy and expensive, and you'll need to follow careful procedures to care for them.
- Ceramic or enamel-coated cookware. Choose a reputable brand, as not all ceramic cookware is created equally! Throw it away at once if the surface becomes chipped or scratched.
- Some non-stick cookware. Look for brands that use PTFE coating, which has been recognised as safe by authorities like the World Health Organisation.
Top tip: Cast iron is often more expensive than other kinds of cookware. It's heavy and can seem impractical, and it requires particular seasoning and maintenance. Nevertheless, it can sear meat like nothing else, so chefs tend to love it!
Choosing a non-toxic frying pan
When it comes to choosing a frying pan, a lot depends on your experience and how you like to cook. There are two common options: cast iron pans or non-stick pans.
Cast iron pans are great for searing, so fans of meat recipes may enjoy them. However, they can be tricky to take care of. Unless you season them properly and clean them correctly, food may stick to the surface. As such, they're not a great choice for beginners or for casual cooks.
Stick vs nonstick Pans: what's the difference? Non-stick cookware is practical and easy to use for tasty dishes like sticky spiced chicken & crushed potatoes or pan-seared thyme lamb steaks with mash. To be safe, choose either a good brand of ceramic-coated pan or a non-stick pan with PTFE coating, and take care not to scratch the surface with your spatula while you cook.
Cookware to avoid
Steer clear of aluminium pans. They can react with acidic foods like tomatoes, causing chemicals to leach into your dinner. Copper pans are also potentially dangerous. They're rarely sold nowadays, so watch out for any antiques you may have around the house.
Older non-stick pans may also be hazardous. Some use PFOA or PFOS, two chemicals that have now largely been phased out, and can cause problems. Watch out for chipped or cracked ceramic cookware. If the coating chips, throw it away at once.
Finding the best affordable non-toxic cookware
Saving money on cookware means having more to spend on concocting the best weekly menu and plans. Generally, of non-stick surfaces, stainless steel is a lot cheaper than cast iron. It's also easier for casual cooks to use and take care of.
For non-stick pans, don't try to save too much money. Buying a bad-quality pan is definitely a false economy! Non-stick coating is cheaper than high-quality ceramic. Cheap, low-quality ceramic coating isn't worth buying, as it will probably need to be thrown away before long.
How to make your non-toxic cookware last longer
Unfortunately, non-toxic cookware can become hazardous over time. Make sure you take care of it properly to continue enjoying pan-fried dishes like NZ lamb steak or seared beef steak. Here are some steps to take:
- Don't use metal utensils on non-stick surfaces, as they can scratch. Wooden spoons and silicone spatulas are gentle on non-stick or ceramic coatings.
- Avoid harsh cleaning chemicals, and never scrub non-stick surfaces with steel wool or similar tough products.
- Inspect your pans regularly for scratches and chips. Throw away non-stick or ceramic pans as soon as the surface is damaged.
- Cast iron pans will need special attention. When you buy a new cast iron pan, season it by rubbing it all over with a light layer of oil. Wash it after use with warm water—no soap—and oil it lightly before storing it. Never soak it.
- Make sure metal pans are completely dry before storing them to prevent rust from forming on the surface.
Non-Toxic Cookware FAQs
What cookware is non-toxic?
Choose stainless steel, cast iron or carbon steel cookware to be sure it's non-toxic. Ceramic-coated cookware can be non-toxic, too, but make sure you choose a reputable brand, and be mindful of chips or scratches on the surface.
What pan material is non-toxic?
For peace of mind, go for stainless steel, cast iron or carbon steel cookware. You can also opt for high-quality ceramic options. Stainless steel is durable and cost-effective, making it a good choice for many cooks.
What is the best non-toxic cookware?
Stainless steel cookware is great for home cooks. However, serious chefs tend to swear by cast iron, as its heavy base can get better cooking results. Cast iron pans require seasoning and careful maintenance. Without proper care, they can quickly rust.
Which pans are not carcinogenic?
Choose a pan that is made from stainless steel, carbon steel or cast iron. Ceramic and enamel-coated cookware is often advertised as non-toxic, but make sure you choose a good quality brand, and throw it away if any scratches or chips develop on the surface.
Are Tefal pans safe to use?
Modern Tefal pans are free from PFOA, a dangerous chemical that was commonly used in non-stick coatings. That means they should be safe to use, but it's a good idea not to heat them above 260°C, or the coating may begin to degrade.