You Asked: Is Some Cookware Toxic?

What you need to know & how to choose what’s best for you

Pots and pans—what they are made of and how we use them—matter when it comes to keeping our food optimally healthy and safe to eat. There are legitimate concerns about potential toxicity with some. Here’s a primer on what to look out for and how to choose the cookware that’s right for you.

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Non-Stick Concerns and Best Options

Non stick pans are a breeze to clean and their easy-release surface makes cooking much more fool proof, especially when it comes to egg dishes. But the coating on most non-stick pans can be a concern.

You have probably seen non-stick cookware advertised as “PFOA-free.” PFOAs are one of the thousands of chemicals in the PFAS family —called “forever chemicals” because they linger in the environment and our bodies, and are linked with health issues in humans. (I know, lots of acronyms here. More ahead. Sorry.)

Manufacturers stopped making cookware with PFOAs about 10 years ago. Now, most non-stick surfaces are made of PTFEs instead, which are also a type of PFAS, but are more stable than PFOAs so only “negligible amounts” can migrate into food, according to the FDA. But if your pan is scratched or worn, that damaged surface is more likely to allow PFAS to leach into food. Also, heating a PTFE coated pan on high can cause the chemicals to release into the air.

The bottom line is, if you have a PTFE coated non-stick pan, it is likely safe to use if it is in good condition and you don’t overheat it. Once it gets worn or scratched, toss it out.

If you are looking for a new non-stick pan, consider one with a ceramic coating (such as Green Pan) that is free of both PFOA and PTFE. A well-seasoned cast iron skillet can also work well as a non-stick surface.

Are Aluminum Pans Safe?