I'm a trained cook and this is the best non-toxic cookware I've used – I've tested the top brands' stainless steel, cast iron, and ceramic pans to help you shop well

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 flaky 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 best non-toxic kitchen appliances – combining hands-on experience in the test kitchen with guidance from medical experts and toxicologists.

Many cookware products have non-stick coatings that may contain PFAS (forever chemicals). This makes them cheap to buy, grease-resistant, and easy to clean, but when scratched or overheated, these coatings can release harmful toxins into the air and your food, and cause major health issues. Expert, Dr. Bruce Jarnot (board-certified toxicologist and materials compliance expert) says, ‘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, durability, 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. You'll find more in-depth reviews on each pan further down the page, as well as my advice on how to choose the right cookware material for your needs and lifestyle.

The best non-toxic cookware 2025

Best non-toxic cookware overall

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What makes it non-toxic? The Made In Stainless Steel Pan is non-toxic because it’s crafted from stainless steel, with no chemical coatings that can chip or flake. This material is naturally safe, resistant to leaching, and highly durable, making it a healthier alternative to non-stick pans.

Why we recommend it: I think it's excellent value for money. No gimmicks or fancy designs, just professional-level performance without a designer price tag. The pan is lightweight yet sturdy, well-balanced, heats evenly, and handles everything from delicate sauces to high-heat oven searing up to 800°F.

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 lifts effortlessly. In terms of durability, Made In's pan is highly resistant to rust, corrosion, and scratching – you can use metal utensils without fear – and it's surprisingly easy to clean, too. It can last decades in your kitchen.

Small criticisms: 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 forgiving if you get it wrong, unlike fool-proof ceramic surfaces, but if you’re patient and adjust your technique, it rewards you tenfold.

Also worth noting: while the pan is highly 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 from Walmart keeps it looking smart.

Read more: Made In Stainless Steel Pan review

Best cast iron non-toxic cookware

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What makes it non-toxic? Field Company’s No. 8 skillet is made from cast iron. 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 layers build naturally, creating a non-stick surface without synthetic coatings.

Why we recommend it: The No. 8 skillet has a beautifully smooth surface that helps food release effortlessly. In my tests, oven-baked frittatas and fried eggs all slid out perfectly; the pan’s even heat gave crisp, golden bottoms every time.

At home, my partner immediately claimed it for campfire and fire pit cooking –something you’d never attempt with Teflon cookware, since overheating can damage them or release toxins. With cast iron, you don’t have that worry.

Yes, cast iron needs a little TLC – cleaning, drying, and re-seasoning after each use – but it’s absolutely worth it for this skillet. The non-stick performance actually improved over 4 months of testing – on my most recent test, my pancakes were seamless, golden, and delicious.

Small criticisms: Field Company is more expensive than some cast-iron brands I tested, like Lodge (the budget-friendly option on this list). 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.

Best ceramic non-toxic cookware

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What makes it non-toxic? This pan uses an American-Made ceramic coating, made without PFAS, PFOA, PTFE, lead, and cadmium – so it’s as healthy as non-stick gets.

Why we recommend it: This pan truly shines when it comes to delicate ingredients. I made fried eggs, tofu, and pancakes in my tests, and they all just slid across the surface, gaining a light golden color. 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 Our Place Always Pan and Caraway.

Small criticisms: My main gripe with ceramic 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. The MadeIn CeramiClad was a cinch to clean (it took literally seconds), but I found that the stainless steel rim tarnished after first use and looked messy next to the spotless ceramic lining.

Finally, I find non-stick ceramic a bit fiddly to care for; you can't use metal utensils, you need to store and stack it with pan dividers to avoid chipping, and it needs gentle cleaning by hand. Ceramic will never be as durable as stainless steel or cast iron, but it really is a lifesaver for those sticky tofu, cheese or egg recipes.

Read more: Made In CeramiClad review

Best enameled cast iron non-toxic cookware

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What makes it non-toxic? The black satin enamel surface on this Le Creuset Alpine pan is free from PFAS. The surface resists dulling, staining, chipping, and cracking, doesn't require any seasoning, and develops a patina over time, which reduces sticking.

Why we recommend it: Using medium-low heat, I got great results on sticky ingredients like tofu and halloumi, which turned out perfectly golden. 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.

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 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.

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

Best copper non-toxic cookware

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What makes it non-toxic? This pan is made in Italy with five bonded layers of quality metal – 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.

Why we recommend it: Copper is an exceptional conductor of heat; this pan responds very quickly to temperature changes on the hob, so it is ideal for precise cookery, as well as everyday recipes. 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.

Small criticisms: 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 – don't think twice.

Best hybrid non-toxic cookware

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What makes it non-toxic? HexClad pans are considered non-toxic because their hybrid surface combines stainless steel peaks with a ceramic non-stick. Independent third-party testing has confirmed they do not contain PFAS compounds, including PFOA. This means you get the benefits of non-stick cooking without the health concerns associated with traditional coatings.

Why we recommend it: HexClad's non-stick surface is seriously sturdy and impressive. I made perfect fried eggs, tofu, and halloumi in the kitchen – and the pans can withstand metal utensils. I've been using mine for 6 months and it shows no signs of flaking or peeling.

You just need to cook on medium heat and make sure to season before the first use, and occasionally after if you notice sticking. When I charred the corn in the pan, I ended up with some burnt-on bits and darkened areas on the surface. I panicked briefly, but it was easier than I expected to remove. I found that cleaning with baking soda and white vinegar got rid of the stains within a couple of minutes, and left the pan looking as good as new.

Small criticisms: The seasoning instructions weren’t immediately obvious when I opened the packaging. I only knew because I research and write about this stuff 24/7. HexClad is also fairly pricey (unless you are shopping the sales) and I can't see myself passing it down to my grandkids like other heirloom brands, such as Le Creuset and Field Company.

Read more: HexClad Hybrid Fry Pan review

Best dishwasher-safe non-toxic cookware

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What makes it non-toxic? Our Place has created a coating-free pan made without forever chemicals. Instead, tiny titanium grooves provide a natural, non-stick effect. They call this 'NoCo™ technology.'

Why we recommend it: In my tests, the Always Pan Pro performed beautifully: it was easy to achieve nice browning without sticking on diced onions, pork mince and even sticky paneer cheese. I love that the shape is so deep and versatile. The titanium surface is scratch-resistant and 300% harder than stainless steel. I used it every night for exactly three months in my tests, with no concerns about peeling or damage over time.

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, but it does take a little elbow grease. Our Place recommends seasoning after cleaning to keep the pan at peak performance, so it is not entirely maintenance-free.

Small criticisms: My pan now has some stains on the exterior, which are pretty unsightly. 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).

Read more: Our Place Titanium Always Pro Pan Review

Best budget non-toxic cookware

What makes it non-toxic? Lodge cookware is non-toxic because it’s made from pure cast iron that can safely withstand very high heat. There are no chemical non-stick coatings. Instead, you need to season it with natural vegetable oil, which polymerizes into a safe, durable cooking surface.

Why we recommend it: If you're new to cast iron cooking and don’t want to break the bank, Lodge is a smart place to start. The range is often discounted on Amazon, with prices starting at $19 for a small Lodge skillet – so you can pick up a couple of pans of different capacities and functions for a very reasonable price.

In my tests, I found the skillets are unfussy, durable, and the natural non-stick improves with use. They arrive pre-seasoned, though you’ll need to maintain that surface yourself with regular maintenance. They’re good for everyday cooking – I seared some great steaks and homemade burgers for dinner – but the slightly shallow design makes them less suited to deep-frying or baked dishes. The Chef Collection skillet was the favorite in my tests. It has sloped sides and a pour spout for easier flipping and serving, and it’s 15% lighter than the classic Lodge version – a bonus if you want something easier to maneuver.

Small criticisms: I recommend Lodge if value is your top priority. That said, I personally prefer the cast-iron skillet from Field Company. The surface is smoother, it’s noticeably lighter and easier to handle, and it just feels more premium overall – but it is over $100 more expensive.

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 make 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.

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.

Steel-lined copper is a match for passionate home cooks or pros who want total control. These pans have a stainless steel interior (like I 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 and is, without doubt, the most stunning non-toxic cookware you can buy. It has become a real status symbol in kitchens. You'll just want to use a copper polish like Wright's Copper Cleaner Cream from Walmart, to keep it looking timeless.

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 fared 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.

Other non-toxic cookware I've tested, but didn't make the cut

I’ve tested a huge range of non-toxic cookware, and I’m constantly refining this list as I put new pans through their paces. Each one gets at least 3–6 months of use in my kitchen to see if it truly performs day in and day out. I only recommend pans I’d actually cook with at home. Below is a list of the skillet brands that came close but didn’t quite meet the criteria for this guide.

• Stanley Tucci x GreenPan Ceramic Cookware Line is also free from harmful chemicals and a joy to use, but it feels more style-driven than professional-grade, and doesn’t quite measure up to the searing performance of Made In or HexClad’s non-stick, yet it's a similar price.
• GreenPan's Premiere Pan is a good price and uses a PFAS-free Thermolon™ ceramic coating, which was very slippery and easy to use at first, but over time, my eggs and omelets began to stick – so it didn't make the cut.
• Hestan ProBond Luxe is a stunning, professional-level line – but the price point is extremely high, especially when compared with Made In’s more accessible stainless steel. I felt the temperature responsiveness and French-style design of the CopperBond pan edged it out as a luxury pick.
• Caraway offers stainless steel, non-stick ceramic, and cast iron pans, all of which I tested, but the designs didn’t feel as ergonomic or as durable as the brands that made my top list, particularly when it came to achieving a proper golden sear.
• Our Place's Always Pan 2.0 is undeniably pretty and features a PFAS-free ceramic coating, but in long-term testing, the surface deteriorated quickly, turning cooking and cleanup into a sticky chore. It's not good value for money.
• And finally, Tramontina make a simple, straightforward stainless steel skillet. It was a contender for our budget pick, but I felt it lacked the durability of the Lodge skillet, which also happens to be much cheaper, starting at just $19 (a price that's really unrivaled in the non-toxic cookware world).

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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