Cooking is not just about food. Your cookware matters more than you think.

You may not enjoy scrubbing your stainless steel pans after cooking, but non-stick technology may not be the best choice for your health. So what’s the best alternative? If you are looking for quality cookware that’s easy to use and clean and doesn’t harm your health, continue reading. I will go over the problems with various cookware options and offer your safe alternatives.

The Problems with Non-Stick Coating on Cookware

Sure, non-stick cookware is popular and convenient. But it’s not the right choice for health-conscious people like you. Research has shown that toxic vapors and other poisonous substances from non-stick cookware can become a serious health hazard (1, 2).

Non-stick cookware gained governmental approval and quick popularity in the 1960s. There was no adequate safety testing and safety regulations at the time. Without enough research, regulations, and awareness, we simply didn’t know better. The chemicals in Teflon were considered safe at the time. We also didn’t know the negative health effects of fried hamburger meat or refined oils. Today, we know better.

Toxicity of Non-Stick Coating

DuPont is the original company that created non-stick cookware claiming that their non-stick products didn’t emit any toxins through normal use and were safe for human health. They conveniently failed to talk about polymer fume fever cases in workers at their factories and hemorrhages in exposed birds. They claimed that the decomposition of the non-stick coating didn’t start until above 660 F (348 C), which is well above normal cooking temperatures.

However, recent testing suggests that non-stick frying pains can reach 736 F in only 3 minutes and 20 seconds of cooking on a conventional, electric stovetop burner. Temperatures only continue to climb after 3 minutes. Teflon non-stick cookware can reach up to 721 F in just 5 minutes. This means that the release of toxic chemicals starts within the first few minutes of cooking (4).

Toxins in Non-Stick Cookware

The main and most well-known chemical in non-stick cookware is perfluorooctanoate (PFOA). It has received increased attention from the Environmental Protection Agency (EPA) and the public in recent years. PFOAs are not only found in non-stick cookware coating, but also in food packages, personal care products, cleaning products, nail polish removals, microwave popcorn non-stick food wraps, repellant agents for soil, water, and grease, no-iron and wrinkle-free clothing, pizza boxes, paint, and eyeglasses. PFOA is the only perfluorinated toxin in non-stick cookware. However, there are many other toxins in non-stick coating that can harm your health.

The Health Effects of Non-Stick Coating in Cookware

PFOAs can be extremely dangerous to your health. For example, a 2007 paper published in Environmental Health Perspectives has found about 95% of Americans have some levels of PFOAs in their blood (5). According to a 2010 study published in Environmental Health Perspectives, PFOAs may have toxic effects on your endocrine system, immune system, and liver (6). They found that PFOA may also increase cancer and neonatal death. A 2007 review published in Toxicological Sciences has found that PFOAs may be harmful to your hormonal health, thyroid hormones, and thyroid health (7). Researchers also found that it may increase the risk of cancer, including pancreatic, liver, testicular, breast, bladder, and kidney cancer.

Once they understood the dangers of non-stick technology, the EPA warned about the dangers of PFOA. They accused DuPont of not revealing critical health information. In 2005, DuPont reached a settlement and was fined over $313 million for withholding the negative health effects associated with PFOA. Even though the EPA recommended the removal of Teflon from the market, DuPont continues to claim that non-stick technology is completely safe. Thus non-stick products are still on the market despite known health consequences (8, 9).

Other Harmful Toxins in Cookware

Though non-stick technology and PFOA are one of the most well-known dangers in cookware, there are other chemicals you need to be aware of.

Aluminum

Aluminum is used everywhere from cans to foils, window frames to airplane parts, body care products to medication, and powerlines to electronics. Eliminating exposure to aluminum is impossible. One easy way to reduce your aluminum exposure is by avoiding aluminum cookware.

According to a 2021 study published in the Journal of Alzheimer’s Disease Reports, high aluminum exposure may be linked to neuropathology in Alzheimer’s disease (10). According to a 2012 study published in the Journal of the American Society of Nephrology, aluminum may increase the risk of kidney stones and kidney injury (11). A 2014 study published in The Sciences of the Total Environment has found that aluminum cookware has led to lead poisoning in Cameroon (12). However, other studies have found conflicting results, and according to the Alzheimer’s Society, there is currently no solid evidence on the effects of aluminum on brain health (13).

The problem is that aluminum is everywhere. It is used in deodorants, flour, aspirin, baking soda, baking powder, antacids, food additives, and cosmetics. Reducing your exposure to aluminum has no harm, but may have a lot of benefits. If you cannot afford to replace your aluminum cookware, a 2009 study published in Food and Chemical Toxicology has found that boiling water in the pot or pan before cooking may help to reduce toxins by 60% (14).

Copper

Copper is a metal that is commonly found in our water, air, and environment. Because of corrosive copper pipes, your tap water may have high levels of copper too. Thus, your daily exposure to copper can be high, and you may benefit from reducing it wherever you can (15). Though copper is important for your health, high copper exposure may have some negative health effects.

According to a 2003 study published in The American Journal of Clinical Nutrition, copper may increase the risk of nausea, diarrhea, and other gastrointestinal problems (16). Copper toxicity may also increase the risk of headaches, muscle pains, fever, and other issues (17, 18). You may love your copper cookware because it offers evenly controlled temperatures when cooking and baking, due to some health risks and our overexposure to copper, you may want to think about choosing other options.

Better Alternatives to Cookware

Fortunately, you don’t have to expose yourself to unhealthy, toxic cookware. There are safer and healthier alternatives.

Stainless Steel

Stainless steel is one of the best types of materials for cooking. However, there are also some concerns with stainless steel cookware. It is not the best conductor of heat compared to copper or aluminum. For this reason, you may find stainless steel cookware with aluminum or copper coating at the bottom for better heat transfer. This, of course, is a health concern. Any damage to the cooking surface of your cookware may also increase heavy metal contamination in your food.

Studies have shown that stainless steel cookware has some levels of nickel, chromium, and iron that may be released into your food at higher temperatures (19, 20). Cooking with vinegar, tomatoes, citrus, or other acidic foods in stainless steel may also increase the risk of metallic contamination. According to a 2013 study published in the Journal of Agricultural Food Chemistry, heavy metal contamination is not an issue when not cooking acidic foods (21).

If you are using stainless steel cookware, make sure to choose the higher quality cookware without aluminum or copper coating. Cook your acidic foods, such as tomato sauce, in glass cookware instead of stainless steel. If you have a nickel or other metal allergy or skin reactions, choose another type of cookware (22).

Cast Iron

Cast iron is popular cookware used throughout history. It is generally safe for most people unless you are dealing with high iron levels. Cast iron cookware is easy to use and maintain. However, it may react with acidic foods and cause discoloration or a metallic flavor. Enamel cast iron may help with this problem. It offers the same benefits as regular cast iron but without causing discoloration or metallic taste. If you are planning to cook acidic foods, such as pasta sauce, you may consider an enameled cast iron or another cookware option.

Glass

Glass cookware is another generally safe option for cooking. Glass cookware will not lead to any cooking contamination. It doesn’t absorb flavors or food odors. Tempered glass cookware offers durability. Glass cookware is also great for storing leftovers in your fridge safely. However, some glassware is leaded and you need to make sure to shop for lead-free glass cookware.

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Ceramic

Ceramic cookware is another great option and it’s my favorite one. Ceramic cookware is able to retain high temperatures without having to be treated with heavy metals or toxic fumes that can contaminate your food. Ceramic cookware is simple to use and easy to clean. There is no risk of discoloration or change in taste. However, when shopping for ceramic cookware, you need to be aware of some ceramic cookware made of non-stick coating. Do your research. Look at the materials used in your ceramic cookware and check safety guidelines. In the next section, I will offer a recommendation for high-quality, safe ceramic cookware.

Safe Cookware I Recommend

What I recommend and personally use in my kitchen is Xtrema Pure Ceramic Cookware. Xtrema offers ceramic cookware sets, saucepans, stockpots, skillets, Dutch ovens, bakeware, teaware, and more. Their products are FDA compliant and California Prop 65 compliant. They are safe, natural, eco-friendly, non-toxic, and pure ceramic. They are free of lead, heavy metals, cadmium, PFOA, and PTFE coatings. They are non-stick, however, free from PFOA toxic non-stick coating and made with safe, high-gloss, scratch-resistant, natural ceramic glaze instead. Xtrema Pure Ceramic Cookware is safe in your oven, stovetop, BBQ grill, and microwave. I’ve been cooking with Xtrema Pure Ceramic Cookware for years and couldn’t be happier. I recommend that you give it a try too.

Xtrema Pure Black Ceramic Cookware 12 pc Set

Closing Thoughts

No matter how healthy you are cooking if your cookware is full of toxins, you may be doing your health a disservice. Non-stick coating in cookware, aluminum cookware, and copper cookware may pose a serious health risk. I recommend choosing safer cookware without chemicals and heavy metals instead. I personally found that ceramic cookware is the safest and most effective in your kitchen. I love cooking with Xtrema Pure Ceramic Cookware and wholeheartedly recommend it if you are looking for safe, natural, and durable cookware.

Cover Recipe

Garlic Swiss Chard

Ingredients

1 large bunch (10-12 ounces) Swiss chard or any other cooking greens
1 tablespoon extra-virgin olive oil (I prefer to use sesame oil for its superb nutrition profile)
1 medium sized onion, such as Walla Walla sweet or scallions
3 medium carrots, thinly sliced
fine sea salt
1 clove garlic, minced

Instructions
Trim the chard stems from the leaves. Chop the leaves and set them aside. Slice the stems.
Heat the oil in a large skillet over medium-high heat. Add the chard stems and cook until they sizzle, stirring now and then for about 2 minutes. Add the onion and carrots and season with a pinch of salt. Cook until they begin to soften, about 5 minutes. Stir as needed so they cook without browning.
Mound the greens on top and season with 1/2 teaspoon salt and the garlic. Stir and cook until the greens soften, about 2 minutes more. Taste for seasoning and adjust to suit your taste.

Go here to find this recipe and others in the recipes section!!!

Quick note!

I have been told that Xtrema cookware is unsafe, so I did a bit more digging and talked to the owners of the company, whom I know to be very ethical people!

I hope this eases your mind about their cookware. I use mine daily!!

Hey Nancy,

I hope you are doing well, it is good to hear from you!

I am not sure where the below numbers came from. So, If she has the third-party testing results in form of PDF or link, we would be glad to look that over for review. There are some people that do their own in-home testing, which is not an accurate source of testing for heavy metals.

It's important to note - our tests are performed in third party laboratories (un-biased) in accordance with California Prop 65, the strictest standards for lead and cadmium leaching.

Testing performed outside of an official lab setting by non-experts do not qualify as valid testing and do not provide the customer with the correct conclusions about the safety of a given product.

Please see our test reports below conducted on our cookware products:

Hope this helps.

For Health,

Holly Bergstrom

Brand Partnership Manager

IG: @Xtrema_Cookware

Disclaimer: The contents of this website are based on personal experiences, opinions, and my own research. Information on this website is for educational purposes and is not meant to diagnose, replace, treat or cure any medical or mental health condition. Please see your doctor with any health-related questions. Statements on this website have not been approved or evaluated by the FDA. While perusing this site, please use your best judgment in conjunction with your Naturopath or other health care provider.

Toxins in Our Cookware and How to Find the Best Alternative