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If you’ve shopped for nonstick pots and pans in the past decade, you’ve probably seen the term nontoxic cookware floating around. Maybe you’ve even searched for the best nontoxic cookware, without being totally sure what toxins you should even be worried about. But what exactly makes cookware “toxic,” and why do these “safe” or “healthy” pans claim to be better?
The answer often starts with a class of synthetic chemicals known as PFAS, short for per- and polyfluoroalkyl substances. These nonstick chemicals have been used in everything from waterproof jackets to nonstick coatings, and they’ve raised major health concerns in recent years.
The best nontoxic cookware
- The best ceramic nonstick cookware: GreenPan Valencia Pro
- The best stainless steel cookware: All-Clad D3 Stainless Steel Skillet
- The best cast-iron skillet: Lancaster Cast Iron Skillet
- The best enameled cast-iron Dutch oven: Staub Cocotte
- The best carbon steel skillet: Merten and Stork Carbon Steel
Whether you’ve never heard of PFAS or you’re already familiar with their nearly 100-year-old history, you’re in the right place. We’ve tested dozens of nonstick and “nontoxic” pans to find the best options to help you avoid PFAS. Read on for the lowdown on all things nontoxic cookware.
Is traditional nonstick toxic?
When companies label their cookware “nontoxic,” they’re usually positioning it as a safer alternative to traditional nonstick, which is typically coated in a chemical called polytetrafluoroethylene, or PTFE. Discovered accidentally in 1938 and trademarked by chemical company DuPont as Teflon in the early 1960s, PTFE revolutionized home cooking in the second half of the 20th century by providing consumers with a completely nonstick, no-oil-needed cooking surface that became ubiquitous. By the turn of the century, Teflon had found its way into a staggering number of American kitchens in the form of PTFE-coated skillets, muffin tins, baking dishes, and more.
PTFE is just one of thousands of a class of chemicals called per- and polyfluoroalkyl substances, or PFAS. Around 1951, DuPont started using another PFAS called PFOA (short for perfluorooctanoic acid) in its Teflon manufacturing process. Over time, it became clear that PFOA could enter the human body by way of gaseous fumes or chipped coatings and have incredibly detrimental effects on human health and the environment, including increased risk of certain cancers, birth defects, ulcerative colitis, and thyroid disease. Under mounting pressure from public health and environmental advocacy groups, manufacturers phased it out by 2013.
These days, traditional nonstick cookware is made using PFOA-free PTFE (which is also typically free of PFOS, another harmful PFAS). You’ll see it marketed under names like T-fal, Dura-Slide, or hard-anodized aluminum. While PTFE itself is considered less harmful than other PFAS, there is still a broader concern.