Best non-toxic cookware – the safest stainless steel, cast iron, and ceramic pans tested by a trained cook

If you're seeking the best non-toxic cookware, chances are you've heard about 'Teflon flu', and you’re ready to trade in your old non-stick pans for something safer.

I’ve been down that road, too. As a health-focused cook and appliances editor, I’ve spent years researching the safest kitchen essentials – including the best non-toxic air fryers – combining hands-on experience in the test kitchen with guidance from medical experts and toxicologists.

Many cookware products, including pots and pans, have non-stick coatings that may contain PFAS (forever chemicals). This makes them cheap to buy, grease-resistant, and easy to clean – but convenience comes at a cost. When scratched or overheated, these coatings can release harmful toxins into the air and your food, and cause major health issues. Experts like Dr. Bruce Jarnot (materials compliance expert and board-certified toxicologist) say, ‘To eliminate PFAS exposure risks in the kitchen, consumers should switch out their non-stick frying pans.’

The good news is, there are some beautifully made, non-toxic alternatives. From restaurant-worthy stainless steel to rustic cast iron, these pieces might ask a little more of you in terms of care and technique, but they give back generously: better cooking results, a longer lifespan, and, above all, peace of mind.

After months of hands-on testing and side-by-side comparisons, I’ve rounded up the best non-toxic pans, skillets, and the best non-toxic cookware sets across every category. These are the safest, most reliable choices to invest in.

The quick list

If you can't wait to get cooking, this is the best non-toxic cookware. If you need more guidance, read how to choose the right cookware material for your needs and lifestyle. You'll also find more in-depth reviews on each pan further down the page.

The best non-toxic cookware 2025

Best non-toxic cookware overall

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This pan is pure luxury. It’s made in Italy with five bonded layers – stainless steel on the cooking surface, a copper core for incredible heat retention, and a polished copper exterior. You can feel the quality and craftsmanship the second you pick it up. There are no cheap coatings or toxic chemicals here.

I tested Hestan's Copperbond pan at home on my gas stove and in the test kitchen on induction, and it excelled on both. It heats and cools quickly, so you have precise temperature control. My sautéed onions turned out golden and soft. My steak was beautifully seared and medium-rare inside. Even my trickiest test subject, halloumi, flipped without sticking.

The handle stays cool, and feels comfortable and well-balanced. Hestan's pan never felt bulky or awkward to maneuver.

It is surprisingly easy to clean, too. Even when I took my eye off the ball and thought I might’ve overcooked some mushrooms, the brown fond wiped off easily after a short soak. The copper exterior has developed a bit of patina over time, but I actually like that – it makes it feel lived-in and well-loved. There's a 'French-style' charm to the copper look.

The only caveat is the high price tag. But honestly, it was the standout in every test. If you're looking to invest in one beautiful, non-toxic pan that delivers every time – this is it.

Best stainless steel non-toxic cookware

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Made In’s stainless steel pan brings professional-level performance to the kitchen. Simply designed and well-priced, it is non-toxic, lightweight, highly durable, and practical.

The wide, spacious surface area gives you plenty of room to cook without overcrowding, ideal for getting crispy edges on pan-seared meat or gyozas (see my picture above). Using medium heat and plenty of oil, everything lifted effortlessly.

In terms of durability, Made In's pan is highly resistant to rust, corrosion, and scratching – you can use metal utensils without fear. That said, it’s not entirely fuss-free. Cooking with stainless steel does have a learning curve if you haven't used it before. You need to properly preheat the pan and add oil at the right point to prevent sticking. It’s not as forgiving as nonstick or enameled surfaces (like Le Creuset’s black satin enamel or GreenPan's ceramic pan), but if you’re patient and adjust your technique, it rewards you.

Also worth noting: while the pan is durable, it’s not immune to heat stains or discoloration over time. You’ll want to give it a good soak and polish occasionally. I’ve found that a bit of Barkeeper’s Friend, which you can pick up at Walmart keeps it looking good.

Best cast iron non-toxic cookware

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Cast iron is heavier and more high-maintenance than stainless steel or ceramic, so I put off testing it for a while. But Field Company’s No. 8 skillet surprised me – it arrives pre-seasoned with organic grapeseed oil, so all you need to do is clean it, heat it, and give it a light seasoning before first use. Over time, the seasoning builds naturally, creating a non-stick surface without toxic coatings. It’s completely free from PFOA and PTFE.

The skillet is oven-safe and, hands down, the best pan I tested for baked recipes. In my tests, I made a couple of perfect frittatas. The smooth surface made sautéing onions easy (no sticking), and the egg mixture bubbled evenly across the pan – a clear sign of even heat distribution. After baking, the frittatas had crisp, golden bottoms and lifted out cleanly, ready to serve.

Yes, cast iron needs a little TLC – cleaning, drying, and re-seasoning after each use – but it’s absolutely worth it. The non-stick performance improved throughout my month of testing. But if that sounds like too much maintenance for you, the enamelled cast iron Le Creuset pan on this list might be a better fit.

Field Company is more expensive than some cast iron brands I tested, like Lodge. But I preferred the Field by a long way. The surface is smoother, it is noticeably lighter, and has a premium, vintage feel. It is heirloom quality. I brought it home from the test kitchen, and my partner has commandeered it for campfire cooking and fire pit meals.

Best enameled cast iron non-toxic cookware

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I love the chic vibe of this enamelled cast iron pan from the Le Creuset brand, known for making the best Dutch ovens (which are also non-toxic, highly durable, and safe to cook in). This pan uses black satin enamel for the interior, which resists dulling, staining, chipping and cracking – and doesn't require any seasoning.

The surface actually develops a patina over time, which reduces sticking. While cheap toxic non-stick pans only get worse over time, Le Creuset's Alpine Pan gets better and better.

My tests were proof of its prowess. Using medium-low heat, I got great results on sticky ingredients like tofu and halloumi, which turned out perfectly golden. The pan is very wide and shallow, so I did find it better suited to large dishes. I ended up using it mainly for crepes and paellas to feed the whole family.

It is also nice for serving dishes straight to the dinner table. The food stays warm (thanks to the heat-retentive cast iron), and it looks lovely and rustic (thanks to the wooden handle). There's a hook to hang it up on display, and of course, it is available in Le Creuset's most gorgeous colors.

In terms of maintenance, it's probably the easiest option on this list to clean (bar the ceramic Premiere pan by GreenPan). If you do end up with crispy burnt bits, a quick soak and a gentle scrub with a soft sponge is all you need to loosen them.

On the downside, it is pretty heavy (not recommended if you have mobility issues), and it might be too large for some people or stovetops. It is also pretty expensive, but has a beautiful, heirloom quality that I don't think you'll ever regret.

Best ceramic non-toxic cookware

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GreenPan’s Premiere pan uses the brand's bespoke ceramic non-stick coating (Thermolon), which is reinforced with diamond particles (yes, really). It is shimmery, chip-resistant, and apparently tough enough for metal utensils, although they still recommend avoiding them.

The non-stick layer is made from natural, sand-based materials and applied without glue or additives. It’s completely free from PFAS, PFOA, lead, and cadmium – so it’s as healthy as non-stick gets.

This pan truly shines when it comes to delicate ingredients. I made fried eggs, skin-on cod, and omelettes in my tests, and they all just slid across the surface. It has a weighty stainless steel bottom, but it is super lightweight, really easy to maneuver, and the handle is comfy.

I much preferred it to ceramic rivals I tested, like the original Always Pan. GreenPan's Premiere line just feels more ergonomic, sturdier, and I got crispier cooking results.

My only gripe is that oil tends to pool on the surface, rather than spreading evenly. But on the bright side, you don't need much oil at all. It wipes clean effortlessly and still looks good after a month of use. I’ve passed it to my dad for long-term testing (he fries eggs and bacon daily), so we’ll see how the non-stick holds up over time – and I’ll report back.

Best dishwasher-safe non-toxic cookware

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Our Place has created a coating-free, nonstick cooking surface made without forever chemicals. They call this 'NoCo™ technology' – and it certainly works.

In my tests, the Always Pan Pro performed beautifully: food glides effortlessly, making it easy to achieve nice browning without sticking. From sizzling diced onions to browning pork mince and even sticky paneer cheese, the pan easily handled it and required minimal cleanup afterwards. I used it every night for exactly three months, with no concerns about peeling or damage over time. The titanium surface is scratch-resistant and 300% harder than stainless steel.

If you're a busy person, you'll love that this pan is dishwasher-safe. Even after multiple cycles in my dishwasher, the pan still works well. It also comes with a cleaning brush for hand-washing, which is very effective for scooping up leftover fond. Our Place do recommend seasoning after cleaning to keep the pan at peak performance, so it is not entirely maintenance-free.

If you are all about aesthetics, you will also love the polished, professional look: it's lovely on display, just as long as you keep it clean. My pan now has some stains on the exterior, which are a little unsightly.

My main criticism is that the pan is cumbersome, since it is made of tri-ply titanium and stainless steel. I found it way too heavy for tasks like tossing stir-fries or pastas. If you’ve got weak wrists like me, you might prefer something more lightweight, like the Made In stainless steel pan (which is also cheaper and half the weight).

Best non-toxic cookware sets

If you have come to the heart-sinking realization you need to replace a whole set of peeling and unsafe Teflon pans, you are not alone. Here are the only non-toxic cookware sets I recommend. They will stand the test of time.

How to choose the best non-toxic cookware

I have outlined the best non-toxic cookware from my tests above, but you may well be thinking: ok, but how do I actually choose the right material for my needs? Here's some context to help you decide on the best fit for your lifestyle.

Stainless steel is a favorite for professional chefs and keen home cooks. It is safe, lightweight, practical, oven-compatible, and tough enough to handle metal utensils. It excels at browning and building flavor for pan sauces. The material is also non-reactive, meaning it doesn't alter the flavor of acidic foods, like tomato pasta sauces or wine-infused dishes (which can sometimes be a problem with cast iron).

It is almost perfect, but stainless steel cookware does require a little technique, which might be an adjustment for beginners. It needs proper preheating and oiling to prevent food from sticking (I've written a simple guide on how to any any pan non-stick). If you're wondering how to clean stainless steel, hand-washing is best if you want it to stay at peak performance. I can promise you, once you get the hang of it, stainless steel is incredibly versatile, reliable, and above all, safe. It suits most people.

Steel-lined copper is a match for passionate home cooks or pros who want total control. These pans have a stainless steel interior (like we talked about above), but they have copper cores and exteriors, which react instantly to changes in temperature. This is ideal for precision work, like searing scallops, emulsifying butter-based sauces, or gently tempering chocolate. Like stainless steel, there is a slight learning curve. Copper gets hot fast and cools quickly, so it rewards attentive, confident cooking. It's worth the effort. It is, without doubt the most stunning non-toxic cookware you can buy. It has become a real status symbol in kitchens of late. You'll just want to use a copper polish like Wright's Copper Cleaner Cream from Walmart, to keep it looking timeless.

Ceramic non-stick is your match if you’re accustomed to Teflon pans and you're not quite ready to give up that slippery, non-stick performance. It doesn't require any technique at all to get good results. Even though I'm a trained chef (and I love my stainless steel and cast iron pans), I tend to use a small ceramic non-stick pan for delicate fried eggs and skin-on fish. Ceramic non-stick also requires less oil, so it can be a good option for health-conscious cooks. However, they aren't generally thought of as 'lifetime' pans and can be quite expensive purchases for a mere few years of good use. Swings and roundabouts.

Cast iron is a classic culinary icon that people have used for centuries. Your grandma probably has one that she could hand down to you; it's pretty traditional! Cast iron becomes naturally nonstick when seasoned properly, which is perfect for sautéeing and searing. It excels at baking, roasting, and open-flame cooking, so I recommend it to keen campers or anyone with an outdoor kitchen. However, it is hefty and requires seasoning with oil after every use to keep it working. That's easy, but it might not suit more casual cooks. If it's poorly seasoned and not used often, you risk a metallic taste when you cook acidic ingredients or stuck-on food.

Enamelled cast iron is made for fuss-free cooks. It offers the same impressive heat retention as raw cast iron, but with a glossy, easier-to-clean surface that doesn’t require seasoning or regular upkeep. Le Creuset is the most well-known brand for enamel cast iron, famed for its colorful options and excellent results on braised meats. I highly recommend this option to families who love one-pan meals and oven-to-table serving.

Titanium 'No Coating' (unique to the Our Place Titanium Always Pan) is a newer option for cooks who want non-stick effects without nasty coatings. It is basically a grooved titanium surface that’s naturally slick and free of PFAS, PFOA, and PTFE. Unlike ceramic pans, which can wear down over time, or Teflon, which can degrade at high heat, this option is durable. You can use metal utensils, high heat, and even toss it in the dishwasher without compromising the pan's quality. It is a very versatile advancement in the non-toxic cookware world and suits busy cooks who don't want any fuss.

How I tested

The best non-toxic cookware has to check all the boxes: versatility, manageable weight, brilliant cooking performance, ease of cleaning, and crucially, zero toxicity.

First, I researched the market and spoke to toxicologists/medical experts to find the brands you can rely on to be safe and healthy. To create this guide, I took 16 pans from recommended brands to my test kitchen to try them on the induction hob. I took the winners from that initial round home with me for long-term testing on my gas stove.

I used each pan for a month to see how it fares over time. I've owned many pots and pans that have been great out of the box, but after prolonged use, they start to stick and destroy my ingredients. There's nothing worse than this, especially when you've forked out your hard-earned cash and need to buy a replacement.

When I'm testing, I'm looking for a pan that can handle everything: from frying an egg to searing a steak with a perfect crust. It should feel balanced in your hand – not so heavy it’s hard to lift, but substantial enough to retain heat evenly for consistent cooking.

I like to test notoriously sticky or delicate recipes, including tofu and sticky cheese like halloumi or paneer. I assess how these work in the pan and the mess they leave afterwards – because no one wants to scrub endlessly after dinner.

Also, I should mention: I trained at a professional cookery school. I'm now a food writer, product tester and recipe editor, and I've worked with some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella. So, I do have exacting standards.

Meet the tester

Lydia Hayman

As a health-conscious cook with some long-term health issues, I value the quality of my cookware just as much as the ingredients I eat. My culinary career started at Leiths School of Food & Wine, and has since taken me to organic restaurants in Ibiza, the nutritionist's kitchen of Mindful Chef, and even into non-toxic packaging labs, where I first learned about the risks of forever chemicals. Now, as Kitchen Appliances Editor at Homes & Gardens, I lead research, testing, and reviews on the safest and most brilliant kitchen appliances – from the best non-toxic coffee makers to the best non-toxic chopping board and bakeware.

Meet the experts

Dr. Bruce Jarnot Ph.D.

Bruce is a board-certified PhD Toxicologist. He works as a materials compliance expert at Assent, where he helps global manufacturers to meet sustainability, product, and chemical regulatory requirements. He has worked in toxicology for over 30 years, gaining a broad knowledge of global product compliance (including Proposition 65), FDA and USDA standards. He is also a materials scientist and a diplomate of the American Board of Toxicology, Inc.

Pam Hartnett MPH, RDN,

Pam Hartnett is a Registered Dietitian Nutritionist with a Master's in Public Health. She has years of experience teaching functional nutrition, providing nutrition counseling, and implementing large-scale public health interventions to improve disease outcomes. She has contributed to US News Health Magazine, Forbes, Eating Well, and SHEFinds.

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