Cookware is one of those expensive investments you want to make once, then enjoy for years. Beyond performance, the aesthetics of your pans play a key role.

While bold, trendy colors can add a pop of personality to a kitchen, I've always leaned towards softer, timeless shades that will complement your kitchen design as it evolves, rather than compete with it. Think pieces that you never tire of looking at.

That's exactly why I've fallen for Our Place's new Limited Edition Vanilla Bean colorway. Already among some of the best non-toxic cookware, the ceramic-coated collection pairs its soft, creamy finish with rich walnut-toned utensils and brushed brass accents, creating an elevated, heirloom-inspired look that's just as beautiful displayed on the stovetop as it is in use.

The Our Place pans are, without a doubt, among the best ceramic cookware we've tested. In her five-star review, Punteha van Terheyden praised the Essentials Set for its exceptional non-stick performance, noting that food released effortlessly, while the pans delivered even heat distribution and beautifully crisp results without sticking or burning. She also highlighted their premium feel, making them as satisfying to cook with as they are to look at.

For anyone looking to move away from traditional non-stick, they're an easy upgrade, combining a non-toxic PFAS-Free ceramic coating with easy everyday performance.

The new Vanilla Bean colorway only adds to their appeal. A warm, natural neutral, the softly speckled cream finish is paired with champagne gold hardware for a look that feels undeniably luxurious. It's the kind of timeless palette that complements almost any kitchen design.

The collection is completed by walnut-stained beechwood non-toxic utensils, whose rich wood tones contrast beautifully with the creamy cookware, giving the entire set a designer-quality finish that looks just as at home on your stove as it does on your table when hosting guests, be it summer or fall.

The limited edition color will not be around for long, however, and I predict a sell-out if it does anywhere near as well as previous releases. The color is available in the ever-popular Always Pan, Mini Always Pan, Perfect Pot, and Mini Perfect Pot, both in a set and individually, at Our Place.

What Else to Shop

Ceramic cookware is one of the more delicate non-toxic options, so a little extra care goes a long way in preserving its naturally slick cooking surface. To help it perform at its best for years to come, I've rounded up the tools and care essentials I always recommend.

All prices were correct at the time of publication.

To ensure your timeless pans stand the test of time, brush up on how to clean and care for every type of cookware.

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When I first received the Victoria Cast Iron Skillet, I wasn't sure what to expect. After weeks of hands-on testing, however, I can safely say that it is one of the best pans I have ever cooked with. It has allayed all of my fears of cooking with cast iron.

I used the 10" Victoria Cast Iron Skillet for a series of tests from robust burgers to delicate eggs, and was blown away at how perfectly it performed time after time. I was planning on gifting it to my dad after testing, but now it is staying firmly in my own kitchen.

This is exactly why I think this is some of the best non-toxic cookware money can buy, and how it far surpasses its modest $25 price tag.

Product Specifications: Victoria 10-Inch Cast Iron Skillet

Design and First Impressions

The Victoria Cast Iron Skillet is made in Colombia and looks similar to many of the other best cast iron pans, with a sturdy handle and helper handle to balance the weight. It's easy enough to hold with one hand if you have a strong grip, but the helper handle certainly helps if holding for a prolonged period.

The pan has two deep pouring spots on either side as well, which I found to be especially useful when I was pouring out some excess hot fat from the pan after frying burgers. They are shaped to prevent drips, which makes the process safer and simpler.

Arriving pre-seasoned with 100% non-GMO, kosher-certified flaxseed oil, the skillet is free from PTFE, PFOA, and other synthetic coatings, making it naturally non-toxic. The deep, smooth surface helps to prevent food from sticking. It is shaped specifically to allow for simmering sauces as well as frying, adding to its versatility.

Cooking Performance

When it comes to testing cast iron pans, I use the same tests to establish a baseline for performance, cooking meat, eggs, and pancakes to see how it handles searing and delicate release foods.

I could not find any fault with the Victoria Cast Iron Skillet in this regard. From first use, it delivered perfectly cooked foods that never stuck or burned, with the performance only improving over time as the seasoning developed.

The only thing to note is that the metal is so good at conducting and maintaining heat that the handle does become hot when cooking. I used a dish towel to lift it safely; however, you can also find custom-made Victoria silicone handle covers at Amazon.

Burgers

When first cooking with cast iron, it is always recommended that you cook higher-fat foods to help develop the initial seasoning. I chose burgers for this, using a butcher's pork burger for my first cook.

I preheated the pan on a low heat and added plenty of oil (more than I usually would for the first fry), and my extra-large burger.

It took approximately six minutes a side to cook through completely, and flipped easily with no sticking at all. I was incredibly impressed, as I had prepared myself for a mess. The whole process was seamless, with the meat browning without burning, and cooking through while remaining juicy.

When it was done, I took it out and added the buttered bun to toast as the meat rested. Again, I expected it to stick, especially as there was a small amount of debris left from the meat. However, it toasted evenly without sticking or tearing. All in all, it was thoroughly delicious.

I repeated this test a few weeks later when I cooked two beef burgers. It was a squash to get both XL patties into the 10" pan, but I managed, especially as they shrank while cooking.

Having used the pan a few times between the two burger tests, I could see the effect of seasoning building up nicely. The beef burgers left absolutely no residue, with no sticking. It was simply perfect. The buns toasted nicely again, too.

Sausage Hash

A quick sausage hash is a go-to lunch for me, and usually comprises of the vegetables I need to use up from the fridge. I used turkey sausages, onion, spinach, potato, and usually add tomatoes, although I omitted this from this test as it is inadvisable to cook high-acidity food in new cast iron.

As with the burgers, the meat browned evenly without sticking. The added finely diced onions caramelized quickly without scorching, and when I added starchy par-boiled potatoes, they hardly stuck. The pan did have some sticky residue on it after cooking, as to be expected, but it didn't burn, and was simple enough to scrape away with a wooden spoon.

Fried Eggs

Fried eggs are the real litmus test for a good pan. They are incredibly delicate, and the fine whites can stick and burn if you are not careful.

It is safe to say I was nervous for this test, but the preheated and oiled pan delivered once again. Having cracked two medium eggs into the hot oil, they fried wonderfully, developing a perfectly crispy skirt that didn't burn.

When it came to releasing them from the surface with my spatula, they lifted instantly without putting up a fight. After flipping and cooking, the pan had no debris left besides small parts of white that I broke off accidentally when separating the eggs. It felt miraculous.

Pancakes

It is safe to say that by the time I reached the pancake test, I was feeling incredibly confident. That said, I wasn't expecting just how perfectly it would master this task.

It is a truth universally acknowledged that the first pancake of any batch is the sacrificial pancake. It never turns out quite right. This pan proved that wrong. I used my usual protein pancake mix, preheated the pan on low, and oiled well. I poured in the first batch of batter, allowed it to bubble across the surface, and flipped.

As with the eggs, the spatula slipped beneath with ease. To my joy, the pancake was perfectly golden, as you can see in the video below. I had my friend on a video call with me as I did this, and even she was impressed at how perfectly the first pancake turned out.

I needed to redistribute the oil between each pancake, lifting the pan and tilting it to ensure the surface was evenly coated without having to add any more. The rest of the pancakes were just as perfect.

After cooking, the pan looked as if it had hardly been used at all. It was brilliant, and I will never cook pancakes in anything else again.

Cleaning, Storage and Maintenance

Cleaning cast iron has a bad reputation for being difficult, and while it is not as simple as throwing it in the dishwasher or soaking it in the sink for a few hours, with the right steps, I found it to be surprisingly straightforward.

Because the pan didn't struggle with sticking, I waited for it to cool to the point of being very comfortable to handle, and used a chain mail scrubber, available at Walmart, to dislodge any debris, and then a soft sponge to clean away any excess grease.

Hand drying after is a must to avoid rust, but besides this, I also found putting it back on the stove for two minutes on a very low heat to be particularly effective at drying the metal out.

Beyond that, I seasoned lightly after every use with a small amount of grapeseed oil, also at Walmart, spreading it around the pan with a paper towel. Once dried, I put it back into my Umbra Peggy Organizer (from Amazon) in my cabinet.

It is recommended that you deeply season your cast-iron pans on occasion, adding more oil and baking it off in the oven. I have not reached this point with my pan yet, but given the ease of use in every other task, I do not expect any trouble with this.

How Does the Victoria 10-Inch Cast Iron Skillet Compare?

There are two main pans in our review catalogue to best compare the Victoria Cast Iron Skillet to, both tested by our former Kitchen Appliance Editor and Chef, Lydia Hayman.

The first is the Lodge Skillet, which has previously held the place of our best budget option. That said, I think the Victoria Skillet has taken its place. With its smooth surface and pretty design, it outdoes the rough machined surface of the Lodge for a similar price. They both perform well, but the smooth triple-seasoned surface of the Victoria makes it simpler to use out of the box.

Our current 'best in class' is the Field Company Skillet. This exceptional pan was met beat per beat by the Victoria pan. The Field Co pan feels slightly lighter in comparison, and is just as low stick, making either an excellent choice for your kitchen. At $165, however, it is almost seven times more expensive than the Victoria pan, so it will come down to budget and personal preference on design.

The Victoria 10" Cast Iron Skillet is also adored by customers, with several glowing five-star reviews on the Victoria Cookware site. Each complements how easy it is to use, even for first-time cast-iron cooks.

Of the lower star reviews, one user commented on the pan arriving with rust; however, I can only see one of these, and I am sure that the company facilitated an exchange, given the pans' limited lifetime warranty.

My Verdict: Should You Buy the Victoria 10-Inch Cast Iron Skillet?

Without a shadow of a doubt, I think the Victoria Cast Iron Skillet is worth the money and then some. At only $25 for a 10" pan (at the time of writing), it is one of the most affordable pans on the market, and performs like pans four or five times the price.

It is perfectly suited to anyone who enjoys cooking with cast iron or who wants to start and is wary of some higher-priced pieces. It truly excels at frying meat and handles delicate frying with grace. I cannot wait to see what else I can create in it.

How We Test Cookware at Homes & Gardens

The best cookware has to tick all the boxes: Versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about how we test cookware at Homes & Gardens, including how long we vet each piece for and specifically which recipes we trial.

I test all cookware in my own home under real-world conditions – usually mid-week meals cooked after work, putting the pans through regular use over a range of recipes to get a good understanding of how these pans perform and fit into the everyday, hard-working home.

What Else to Shop

If you care for cookware correctly, cast-iron can last for generations. To help you protect your investment, I’ve rounded up six of my favourite cleaning, seasoning, and maintenance tools to keep your new heirloom performing at its best for decades to come.

All prices were correct at the time of publishing.

Not sure if cast iron is for you? We have a whole guide to choosing the best cookware that will help you find the right type for your household.

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Fried eggs should be one of the easiest things to cook. In a traditional non-stick pan, they usually are.

Switch to the best non-toxic cookware, however, and the learning curve can feel steep. Stainless steel, for instance, has a reputation for sticking, turning a simple fry-up into a frustrating clean-up job, and leaving delicate eggs in pieces before they reach the plate.

That is what makes the OXO Good Grips Silicone Flexible Turner, available at Amazon, such a kitchen hero. At $12, it is one of the most affordable upgrades you can make for your cookware. Here's why home cooks swear by it.

The smallest upgrades are often the most impactful in a kitchen. While a silicone spatula is hardly groundbreaking, the OXO Good Grips Silicone Flexible Turner is one of the best non-toxic kitchen utensils thanks to its exceptionally thin, flexible edge, which is designed specifically for delicate cooking tasks.

Many cheaper silicone tools or thicker plastic alternatives lack the fine, tapered edge needed to slide cleanly beneath food, often crushing or tearing it in the process. In contrast, the OXO pick slips beneath easily, preventing breaks and easily releasing food from tricky pans such as stainless steel and even cast iron, without scratching cookware surfaces.

Because it is made from silicone, it is safe to use on everything from ceramic non-stick to stainless steel, too, making it a versatile, non-toxic addition to any utensil crock to help care for every type of cookware.

Don't just take our word for it, either. With over 15,000 five-star reviews, shoppers are obsessed with how big a difference a $12 investment made to their cooking.

Verified shopper Brian W. Rossback, for instance, shared, 'I really like these spatulas! I don't care if you are using cast iron, ceramic-coated, Teflon-coated, or stainless-steel pans; this spatula is great.

'It is stiff enough to get under pretty much whatever you are cooking and flip it over, while being flexible enough to get into the edge of the pan. Things don't really stick to the silicone either, so it is really nice not just for flipping, but stirring and mixing in the pan as things cook. No more worries about scratching a surface, and no worries about cleanup afterward as it's non-porous.'

Fellow shopper Cooperator, agreed, dubbing it the 'best spatula, ever!'. They wrote, 'It flips eggs without breaking the yolk; it can chop up hamburger in the pan. It's sturdy but not too stiff. The size and shape make it perfect for cooking anything. It's not too fat, not too narrow. This spatula is right for any job.

'It makes a great gift for those who cook anything at all. It doesn't melt or warp; it holds up against time. I have yet to find another one that even compares to the quality and durability of this spatula.'

What Else to Shop

Securing a seamless cooking experience comes from building up a collection of trustworthy tools that you can rely on for breakfast, lunch, and dinner. I have rounded up six of my top picks, and the essential organziers that complement them, to instantly upgrade your kitchen.

All prices were correct at the time of publication.

Next, brush up on the worst stainless steel cleaning mistakes that might be ruining your cooking experience.

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Gone are the days of non-toxic pans costing a small fortune. As we become more mindful of the materials in our kitchen, a growing number of affordable options are proving that creating a healthier kitchen does not have to break the bank.

IKEA is a great example. Their non-toxic cookware is some of the best (trust me, I've tried some of it). Their latest success? A $25 stainless steel sauté pan that handles mid-week meals with ease.

Simple, durable, and refreshingly affordable, it makes cooking cleaner without the eye-watering price tag. It's perfect, according to shoppers. Here's why

Stainless steel is a premium choice for non-toxic cooking. Completely inert, safe for use with metal tools, and suitable for both the oven and stovetop, it offers greater versatility than delicate ceramic coatings or heavy cast iron.

The drawback is that it isn’t naturally non-stick, which can feel intimidating for less confident home cooks. But there’s no need to worry – having once been wary of cooking with stainless steel myself, I can say the learning curve is surprisingly small, with the Leidenfrost effect helping to achieve even sears without sticking.

Heat the pan over low to medium heat for a few minutes, then sprinkle a few drops of water onto the surface. When it’s ready, the droplets will glide across the pan before evaporating. At that point, add your oil and cook as usual – it’s that simple.

Because the IKEA pan is so affordable, it’s an ideal place to start. You won’t be stressing about the investment while you get comfortable with the technique, leading to a more relaxed, confident approach to cooking.

The beauty of the sauté pan is how many tasks you can use it for. From simmering to frying, it can move from stove to oven and from oven to table seamlessly, without adding to the pile of dishes by the sink. It is dishwasher-safe too, so cleaning the kitchen after dinner is a breeze.

While I have not tested this exact pan myself, the hundreds of five-star reviews from verified shoppers speak for themselves.

Verified shopper Jannett shared in their five-star review, 'It is lighter than other brands of 3- or 5-clad stainless steel pans, and the best thing is it is 9”, not 10”. It does not take up much stove space when cooking. It heats up pretty fast as well. Great for cooking one-pot pasta. It is also very easy to clean.'

Cindy added, 'I love all 365 items; they're very durable. I've had the pots for 15 plus years, and they're still in great shape.'

It's a small investment in your long-term health and well-being. What's not to like?

What Else to Shop

As with many smaller IKEA essentials, you can pick them up in-store or unlock home delivery by spending over $35. If you’re anything like me, home ordering is the safer option – an IKEA trip usually ends with three boxes of things you never planned to buy.

To help you reach the threshold, I’ve rounded up six of the best IKEA cookware accessories to bulk out your basket.

All prices were correct at the time of publication.

To help you separate fact from marketing fiction, I have created a guide to cookware labels and myths, so you can identify truly non-toxic cookware and choose the best cookware for your home.

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To me, welcoming guests for a meal is all about whimsy – making my home and cooking feel that little bit more magical for the people I love. As it turns out, Le Creuset is on the same wavelength.

Expanding on their best non-toxic cookware range, the heritage brand has quietly launched three seriously cute fruit-shaped cocottes – a peach, a strawberry, and a blueberry – that make the perfect single-serving bowls for any summer table. In previous years, similar collections sold out fast.

These new pieces are already selling out across retailers, and knowing Le Creuset's history with retiring even the most popular pieces, you'll need to snap them up quickly if you want to perfect your playful warm-season setup.

This is hardly the first time the brand has launched a playful seasonal collection. Le Creuset's Fall 2025 collection saw the release of charming pumpkin-shaped mugs and cocottes, for instance, and in 2023, the brand launched the first iteration of the fruit pots, with the familiar strawberry and blueberry, alongside an apple and raspberry.

It is hardly surprising that the first launch sold out almost immediately, and I expect nothing less from the most recent, revamped drop, especially as they tap into one of this season's most fun trends – making a home more whimsical. We are seeing it everywhere, with gardeners creating whimsical yards for the summer, too.

The new designs look more polished, with perfectly graduated pastel coloring and improved lid and side handles to increase functionality without ruining the juicy-looking design. They're bigger, too, boasting a 16-ounce capacity over the original's 14-ounce, making them even better suited to personal crumbles, dips, and desserts.

I rarely recommend investing in themed kitchenware. I have a small kitchen, so I understand the hassle of storing seasonal pieces out of the way in the off-season. That said, your serveware doubles as both the best cookware and summer table decor ideas; it is hard to pass up.

Made from Le Creuset's signature stoneware, the pots are safe from -9°F to 500°F, meaning you can chill desserts such as tirimassu or cheesecake overnight to set, or bake single-sized crumbles and stews without adding more dishes to clean up after a dinner party.

When not in use, they're pieces I would happily leave on my counter to turn kitchenware into decor. We are fully in the era of having fun with our food again, and I, for one, am here for it.

What Else to Shop

Whether you're refreshing your summer table ahead of peak hosting season or searching for playful ways to elevate your tablescaping, I’ve rounded up some of the most charming fruit- and vegetable-inspired cookware and serveware to bring a touch of whimsy without sacrificing practicality.

All prices were correct at the time of publication.

Not sure which Le Creuset color to invest in? Discover the best Le Creuset Color for your birth month as a starting point.

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Finding enough cooking space to feed a crowd can be a challenge, especially in a compact kitchen such as mine.

That is why the HexClad Double Burner Griddle Pan has caught my attention as a potential summer hosting saviour. Designed to span two burners, it effectively doubles your cooking surface without the hassle of juggling or trying to fit multiple large pans next to each other. This gadget makes it easy to fry, sear, and sauté for a group. Better still, it works on induction and electric cooktops.

It is also completely non-stick, non-toxic cookware, and it is currently $30 off in the summer sale. For anyone looking to simplify summer hosting without sacrificing performance, this is a clever small-space solution.

While the best grills offer a practical solution to large-party cooking in summer, I don't want to have to be outside to cook. They can't tackle more delicate tasks such as brunch-time pancakes, either. While I could continue to struggle with several pans in my small kitchen, this approach equals more stress, more clutter, and more cleaning up.

The HexClad Hybrid Double Burner Griddle is the sleek alternative that instantly streamlines the setup. Made with HexClad's signature hybrid stainless steel-ceramic non-stick, it covers two burners to heat the whole plate evenly for a larger cooking surface without refitting my kitchen.

While I haven't used the griddle myself yet, I do have a 10" HexClad Frying Pan and a tiny Hybrid Milk Pot, and can testify to just how sonderful the non-stick truly is. Usually troublesome oil and butter pour like water from a duck's back, making clean up a breeze.

With tri-ply construction with an aluminum core for quicker, even heating, it’s safe to use on any home cooktop or stovetop, including induction, and is metal utensil-safe, dishwasher-friendly, and oven-safe up to 900°F. I can't think of a more versatile investment.

HexClad shoppers agree. Cheryl K gave the griddle five stars, having used it outdoors on their grill, sharing, 'I used it on top of our grill grate to make smash burgers on one side of the pan and assorted grilled veggies on the other. It was a great one-pan meal! I also used it to bake pizzas and stromboli. Can’t wait to try it on my stovetop!'

Kathleen T similarly added, 'Of all the HexClad I own (and I have almost all of the pieces), this one is my favorite. I use it so much that it lives permanently on my stovetop. I am a huge fan!'

What Else to Shop

From other investment-worthy HexClad cookware to essential summer cooking accessories, I have rounded up my top picks to outfit your kitchen ahead of the hosting season.

All prices were correct at the time of publication.

Your cookware is not your only thing to upgrade ahead of the warm weather. These must-have finds can help to prep your home for summer hosting, too.

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When it comes to even heat distribution and flavorful sears, few pans rival cast iron. But with that performance comes upkeep, and it is hardly the most convenient cookware for everyday use.

For years, the fear of rust on my best cast iron cookware kept me away from this much-loved kitchen staple. Now, however, I’ve found the Lodge Rust Eraser, available from Amazon, which has made me far more confident about diving into cast iron cooking.

Designed to remove rust and help restore older pans to new again, this $9 tool is one of the simplest yet most effective additions to any home chef’s maintenance kit. Here’s how it works and why I wouldn’t use cast iron without it.

Understanding how to clean and care for every type of cookware can be overwhelming, leading many of us (myself included) to stick to one simple type that we can toss in a dishwasher and forget about. Cast iron is decidedly not that, requiring gentle washing, thorough drying, and regular seasoning to prevent rust and pitting.

The idea of rust scared me so much that I avoided the material altogether until I stumbled upon the Lodge Rust Eraser. This sturdy rubber block was designed to sand away rust and smooth out the surface of your pans, grill grates, and more. By stripping the pan down to bare metal, you can reseason it and use it as if it were brand new.

The shape of it allows precision removal, too, so you are not stripping away the general and protective built-up patina unnecessarily.

Given that it can be all too easy to miss a damp spot when cleaning cast iron or to make a mistake with seasoning as a beginner, the rust remover offers extra peace of mind that your investment won't be going to waste.

What Shoppers Say

With over 2,000 five-star reviews on Amazon, it is the saving grace for many a cast-iron chef.

One verified shopper, Jinxie, shared, 'Minimal effort and rust is gone! For real. I was even able to save the multiple, inherited cast iron pans which had been languishing in bins, collecting dust, until this bad boy came into my life. I’m an even bigger fan now of actually using my insanely huge amount of cast iron now that I don’t need to worry about someone not drying them well enough.'

Another added, 'Quick and easy, like erasing pencil with a rubber eraser, or using a pumice stone on a swimming pool. My hobby is metalworking, and I have spent many hours de-rusting iron and steel over the years, using everything from phosphoric acid to power tools, and for a small job (like a pot or grill), this is just the ticket! So easy to use, just rub it on the metal!'

What Else to Shop

From cleaning a burnt pan to restoring a well-loved patina, I’ve rounded up six essential cast iron tools to help keep your cookware performing at its best for decades to come.

All prices were correct at the time of publication.

To prevent prematurely damaging your cast iron seasoning, brush up on the heat ring mistake that can ruin your cookware.

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After investing in a quality induction cooktop, the last thing you want is to notice unusual noises or a noticeable 'buzz' during use.

The good news is that the issue is rarely the stovetop itself − more often, it is your cookware. In fact, experts note, this can be a clear sign that your pans need replacing.

Switching to the best induction cookware with a flat, fully magnetic base can reduce the noise and improve efficiency. Here's how.

How Damaged Pans Can Cause an Induction Stove to 'Buzz'

The short answer is that your stove will often audibly 'buzz' when a pan is too thin, lightweight, or warped, preventing it from sitting flush on the induction ring.

Compared to electric cooktops, induction stoves rely on flush contact to efficiently transfer energy to the pan. Rather than heating the hob itself, they heat the cookware directly, improving both efficiency and safety. The resulting sound is caused by electromagnetic vibrations passing through the metal and is rarely a fault with the stove itself.

Luckily, this common induction hob mistake is simple to resolve, says Mike Williams of Kenyon. It is simply a sign you need to replace your pans.

'In order for an induction stove to work, you need cookware that contains iron or has a magnetic base, and a flat bottom to ensure full contact with the surface for efficient magnetic connection,' he explains. 'Those high-frequency electromagnetic fields used for heating cause the metal in the pan to vibrate rapidly.'

A thicker, flat-based pan, such as the GreenPan Spectra Thermobond Ceramic Frying Pan, or the All-Clad D3 Everyday Stainless Steel Set, will help dampen the sound, often reducing the sound to near silence while improving efficiency.

What to Shop

To quiet your cooktop and elevate your evening meals, I’ve rounded up some of the best non-toxic cookware you can invest in, along with essential induction accessories that will instantly upgrade your kitchen setup.

All prices correct at time of publication.

Not sure if your cookware is safe for induction? This quick induction magnet test can help you work it out in seconds.

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After spending a few months cooking with the Le Creuset Essential Stainless Steel Frying Pan, I have fallen in love with stainless steel cooking. Having previously avoided the material, fearing burnt dinners and hours spent scrubbing at the sink, the heritage cookware has proven that with patience, even pans that are not naturally non-stick can produce simple yet delicious results.

In terms of the best non-toxic cookware, the heirloom quality offerings from Le Creuset are the perfect investment, promising long-term health benefits in a move away from 'forever chemicals' in a pan that you can safely use for decades without replacement.

Here is exactly how I got on with the Le Creuset Essential Stainless Steel Frying Pan during my testing, the tiny snags and how I worked around them, and why I think this is one of the best stainless steel pans you can invest in for your home.

Product Specifications: Le Creuset Essential Stainless Steel Frying Pan

Design and First Impressions

As with other Le Creuset products I have unboxed, the Essential Stainless Steel Frying Pan came in recyclable packaging, with a sturdy cardboard box and tissue paper wrapping. There was one sticker inside the pan, which did prove difficult to get off, however after cleaning with olive oil to break down the adhesive naturally, this came away easily, allowing me to rinse the pan with warm soapy water before first use.

The pan is ready to use straight out of the box, and looks wonderful on the stove. I tested the 11-inch pan, which comes with a helper handle, helping to balance out the weight. I am able to support this pan in one hand with relative ease, but the helper handle is nice to have for moving the pan when it is particularly full, or it has been in the oven.

Cooking Performance

Cooking with stainless steel is not as simple as using non-stick, but with the right technique, you can achieve superior crispy results without the risk of 'forever chemical' contamination. The secret, I learned, is to use the Leidenfrost effect, allowing the pan to heat up enough that when you sprinkle water onto the surface, it beads and rolls away, rather than boils and steams off immediately. This indicates that you have enough of a heat barrier that food will not instantly adhere to the surface.

This does take some practise and getting used to, and is the same story with every stainless steel pan at any price point. I noticed that the three-ply Le Creuset pan, however, made it marginally easier as (when heated slowly) it heated evenly across the whole surface, preventing hot and cold spots.

To test the pan, I ran my usual delicate tests:

• Gyoza: Dumplings are one of my favorite foods, and gyoza are at the top of my list. When cooking in the Essential Stainless Steel Frying pan with a splash of oil, the dumplings browned and crisped evenly, and released without the delicate bottoms tearing.
• Tofu: Tofu is another great, delicate test, as it can tear easily and can be tricky to brown. Every time I cooked tofu in the Essential pan it did stick; however, it stuck and tore less with practice. The secret is to press as much water out as possible before adding to your oiled pan, and searing until it releases naturally. Any sticking was easily scraped away with a firmer touch, and it did not burn. Otherwise, the tofu crisped wonderfully.
• Onions: Onions are an essential test for any pan. In the Essential Frying Pan, they sauteed evenly, cooking down without scorching or sticking.
• Fried Eggs: Frying eggs took some trial and error, with one egg sticking slightly and the other releasing with ease. I think this came down to user error and not using an even coating of oil in the pan. It wasn't the easiest process, but the pan still delivered, giving crispy bases, and the stuck-on residue was easy to remove with my spatula once cooled.
• Sauces: In my liquid tests, simmering bolognaise, the liquid bubbled evenly across the surface, demonstrating wonderful heat retention and even heating, even on a stove ring smaller than the diameter of the pan.
• Pancakes: Pancakes were surprisingly easy in the pan. The batter bubbled quickly, and the pancake lifted and flipped easily without tearing or sticking, as you can see in the video below.

Cleaning, Storage and Maintenance

Despite food occasionally sticking, cleaning and caring for the cookware was straightforward. After letting the pan cool, I would clean it with warm soapy water and a soft dish sponge. Nine times out of ten, this delicate approach was more than enough to remove residue. When a more thorough approach was required, soaking the pan in warm soapy water often loosened the debris enough to be wiped away later.

There were two occasions where user error (i.e., heating the pan on too high a heat for too long) resulted in oil burning onto the surface. This was more difficult to remove, even after cleaning with lemon juice. Because stainless steel is so tough, however, a small amount of Barkeeper's Friend from Amazon on a soft cloth helped to buff away residue and restore the pan to new.

Storing the pan was also simple. Although it is large, and the long handle and protruding helper handle on the 11-inch model give this pan a large footprint, you can stack stainless steel pans easily without the fear of damaging delicate coatings. If you wish to prevent cosmetic scratches, you can use a standing cookware organizer like my Umbra Peggy Organizer from Walmart, or felt pan stackers from Amazon to help save space.

How Does the Le Creuset Essential Stainless Steel Frying Pan Compare?

The Le Creuset Essential Stainless Steel Frying Pan fares well against similar competition. While it is on the more expensive side, given the nature of the brand heritage, it promises heirloom quality.

In comparison to cookware such as the recently reviewed All-Clad D3 Everyday Stainless Steel Cookware Set, another on-par brand for quality, the Le Creuset pan performed just as well in every test, except for frying an egg, where the All-Clad just had the upper hand on easy release. That said, the All-Clad pan is more expensive at the recommended retail price, costing $139.99 compared to the Le Creuset at $125 (at the time of writing). When you consider the tiny difference, I think it makes the Le Creuset pick worth it.

My Verdict: Should You Buy The Le Creuset Essential Stainless Steel Frying Pan?

After using this pan religiously for several months, I can strongly recommend the Le Creuset Essential Stainless Steel Frying Pan to anyone looking for a durable, heirloom-quality stainless steel pan to upgrade their kitchen.

So long as you select stainless steel with the knowledge that it takes more work and practise than non-stick, you are sure to see promising rewards across a range of dishes. That said, for very delicate tasks such as fried eggs, I would still suggest a ceramic non-stick pan, especially for those new to stainless steel cooking or who want a quick, fuss-free breakfast routine. Otherwise, I cannot fault the performance, nor the quality.

How We Test Cookware at Homes & Gardens

The best cookware has to tick all the boxes: Versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about how we test cookware at Homes & Gardens, including how long we vet each piece for and specifically which recipes we trial.

I test all cookware in my own home under real-world conditions – usually mid-week meals cooked after work, putting the pans through regular use over a range of recipes to get a good understanding of how these pans perform and fit into the everyday, hard-working home.

What Else to Shop

If you are considering stainless steel for the first time when choosing the best cookware, I’ve rounded up a few of my favorite accessories to help you make the most of your new pans, with fewer of the learning curves I had to work through.

All prices were correct at the time of publishing.

If you are looking to detoxify the rest of your kitchen setup, next consider the best non-toxic kitchen appliances.

Love the latest product news and helpful shopping advice? Sign up for our newsletter and get the latest features delivered straight to your inbox.

I was never sure ceramic pans would be worth the money. However, after testing the Zwilling Milano Ceramic Non-Stick Cookware, I can firmly say I have been converted.

Offering superior non-stick performance without the risk of 'forever chemicals', the titanium-reinforced ceramic non-toxic cookware offered both peace of mind and simpler mid-week cooking, with delicious results to boot. My only concern? Longevity.

This is how I found using the Zwilling Milano cookware set, specifically the saucepan, frying pan, saute pan, and wok, over the last month, and the small niggles that knocked off a star.

Product Specifications: Zwilling Milano Ceramic Non-Stick Cookware

Design and First Impressions

There is no denying that the Zwilling Milano Ceramic Non-Stick Cookware looks good. Available in matte black, blue, and brown (all with brass-effect handles), the pans cut a fine figure on my cooktop, giving them their first win.

Each pan was boxed individually and came in 100% recyclable packaging, with no plastic or tape getting in the way. The careful folds of the box and the pretty tissue paper protected both the pans and the glass lids from knocks and damage in transit.

One thing I did notice right out of the box was the weight. These are premium pans, and they feel it. The larger pans, notably the saute pan and wok, were tricky to hold in one hand for too long, even for my partner, who is a climber, meaning he has fantastic grip strength. This is accounted for in the design, with the larger pans having helper handles.

Each pan was washed with warm soapy water as instructed before first use.

Cooking Performance

Using the Zwilling Milano Ceramic Non-Stick Cookware was a dream. It was my first time using ceramic non-stick, but I found it easier to use than traditional PFAS-based non-stick cookware. The added peace of mind they gave me made the whole process far more enjoyable.

Each pan heated evenly, all the way to the rims, and retained heat as I cooked, which led to a few scorched onions during the first few uses when I forgot to turn down the heat accordingly. I found that I was generally able to use lower temperatures, as the cold-forged aluminum cores did most of the work for me. The long handles came in useful here, as the edges of the pan were searing to the touch, even on stove rings that were smaller than the diameter of the pan.

One thing to note is that each pan gave off a slightly strange smell on the first use. Even after washing, there was a slight 'factory' smell as it heated. This occurred with every pan on the first use, but not beyond that. It did not affect flavor, either.

Besides cooking, serving was also slightly cumbersome due to the weight of the larger pans. The saute pan, for instance, was difficult to hold in one hand, even for my gym-going partner, meaning we could not pour from it into bowls. A serving spoon fixed this (specifically a silicone spoon from Walmart, as metal utensils can damage the coating), but it is something to note if you have lessened grip strength. This is not as much of an issue with the smaller saucepan and frying pan.

To help you choose the best cookware, we test the same foods in all of our pans, to give you a fair overview:

• Gyoza: I always joke that dumplings are my favorite 'food group', so this is an important test to pass. The Milano frying pan handled the delicate challenge with ease, crisping the bases and releasing perfectly. No complaints.
• Tofu: Tofu is another great, delicate test, as it can tear easily and can be tricky to brown. The Milano wok handled it with ease, developing a wonderfully even golden edge with no sticking.
• Onions: Onions are the base of several cuisines, so it is important for a pan to caramelize them without sticking and scorching. The wok, frying pan, and saute pan all handled this with ease. The only scorching occurred as a result of user error and heating the pan too much.
• Pancakes: Pancakes bubbled evenly in the frying pan, released with ease for neat flipping, and did not stick.
• Fried Eggs: Fried eggs developed a crisp base without sticking. The pans were so nonstick that it was actually difficult to pick them out of the pan with a spatula (see the video below).
• Chicken Stir Fry: Chicken browned evenly, developing great color and flavor, and the added vegetables and noodles were easy to stir up, thanks to the large capacity.
• Sauces: In our liquid tests, simmering bolognaise, the liquid bubbled evenly across the surface, and when left to cook, it did not stick or burn.
• Rice: When cooking rice in the saucepan, it boiled evenly, and the grains were light and fluffy. The rice was easy to serve, with no sticking to the edges. Starch also washed off easily afterwards, too.

Cleaning, Storage and Maintenance

Cleaning the Zwilling Milano Ceramic Non-Stick Cookware was a breeze. Zwilling states that the pans are dishwasher safe, but I hand-washed the pans with ease using a soft dish sponge and non-toxic dish soap (such as Attitude dish soap, from Walmart). Residue came away easily with zero scrubbing, taking only a few seconds per pan.

When storing the pans, you must avoid stacking them to prevent damaging the delicate ceramic coating. For this, felt pan stackers, available at Amazon, can come in handy, especially if you are short on kitchen storage.

During the review process, I stored the pans with their glass lids on. After a few weeks, I noticed some damage to the rims of the most-used saute and saucepan, where the blue ceramic had chipped away. At first, I thought this may be from balancing the metal handles of my silicone utensils against the edge of the cookware on the stove, but the chips can also be found on the saucepan, in which I have only ever used wooden tools, which debunks this theory. I am left under the assumption that the damage is from the lids.

This does raise concerns about the general longevity of the cookware, especially at the premium cost. What's more, I did experience some water getting stuck in the edge of the lid, which I could not get out again.

How Does the Zwilling Milano Ceramic Non-Stick Cookware Compare?

The Zwilling Milano cookware stands up well against similarly positioned ceramic cookware. As with the Our Place Essentials Cookware, reviewed by Punteha van Terheyden, the ceramic coating is wonderfully non-stick, washes well, and cooks evenly. They are similar in weight, too. The difference lies in the longevity promise and price.

In her review, Punteha had no quality issues with the coating, with no reports thus far of chips or damage with frequent use. At $349.95 for an 11-piece set, they also come in significantly cheaper than the $599.99 five-piece Zwilling Milano set (at the time of writing).

Customer reviews on Zwilling's site largely agree with me. Verified shoppers around the world praise the excellent non-stick qualities, beautiful design, and ease of cleaning. However, there are similar mentions in a review by Ilona, of chips around the rims after a few uses, even after washing, which supports my concerns about long-term longevity. What's more, several reviews mention water sticking in the rims of the glass lids.

My Verdict: Should You Buy The Zwilling Milano Ceramic Non-Stick Cookware?

All in all, I do generally recommend the Zwilling Milano Ceramic Non-Stick Cookware, even with my concerns about longevity and water sticking in the lids. The results cannot be argued with, offering crisp bases at lower temperatures, even searing, and delicious, non-toxic results. They also look and feel premium, offering a wonderful pop of color to my counter.

The chips on the rims cannot be ignored, of course, but they have not, thus far, affected the cooking surface itself. I am going to try to test the pans for longer to monitor for additional damage, and will hopefully report back if needed. All in all, now understanding the true fragility of the coating, adjusting care by maintaining hand washing over dish washing, and avoiding balancing metal-handle tools or lids on the rims when cooking and in storage should hopefully mitigate future issues.

All in all, despite the price, they are a good investment, and I cannot fault the cooking experience and delicious results. With careful use, they are worth it; however, I would recommend waiting for a sale to find more value.

How We Test Cookware at Homes & Gardens

The best cookware has to tick all the boxes: Versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about how we test cookware at Homes & Gardens, including how long we vet each piece for and specifically which recipes we trial.

I test all cookware in my own home under real-world conditions – usually mid-week meals cooked after work, putting the pans through regular use over a range of recipes to get a good understanding of how these pans perform and fit into the everyday, hard-working home.

What Else to Shop

To help you get the best performance from your ceramic non-stick cookware, I’ve curated six essential accessories and care tools designed to protect the coating and streamline everyday cooking.

All prices were correct at the time of publishing.

Looking to make your cookware investments last for decades to come? Brush up on how to clean and care for every type of cookware.

Love the latest product news and helpful shopping advice? Sign up for our newsletter and get the latest features delivered straight to your inbox.

After years of relying on non-stick pans, I finally decided to try a classic All-Clad stainless-steel pan set. I haven’t looked back.

I tested the pieces included in the All-Clad S3 Everyday 5-piece set for about a month to see if I could live without non-stick pans for good. I was happily surprised by what I found.

The testing came at just the right time, as my old trusty non-stick pans had started to chip. After using this non-toxic cookware set for a few months, I will admit that I have fallen in love with it and will certainly be expanding my collection.

Product Specifications: All-Clad D3 Everyday Stainless Everyday 3-Ply Bonded Essential Cookware

Design and First Impressions

All-Clad’s D3 Everyday 5-Piece Set looks timeless on my kitchen counter and on my stovetop. Although some brands try to get your attention with flashy colors or modern design elements, All-Clad’s D3 Everyday Set is a classic, shiny stainless-steel set that goes with any type of decor and will never go out of style.

The set shipped in minimalist packaging, using only enough plastic to protect the included pots and pans.

The D3 Everyday Set has some weight to it due to its solid construction, but it’s easy to move around.

All-Clad’s D3 Everyday Set requires a little more work than non-stick pans. However, prepping them for use doesn’t take long, and cleaning isn’t as difficult as I feared.

What I appreciate most is the sense of longevity the set offers. Made by All-Clad, it feels like cookware designed to last for years. Unlike many non-stick pans that need replacing every few years, this is cookware I expect to keep in rotation for a long time, without constantly checking for the scratches or wear that signal it’s time to replace your pans.

I also don’t have to worry about inadvertently exposing my children to toxic materials or 'forever chemicals', sometimes found in non-stick cookware, so the extra work is worth the trade-off for me.

I had previously turned to a ceramic-coated stainless-steel pan, hoping for greater longevity. However, I quickly became disillusioned when my pricey pan warped after just a few months. These stainless steel pans feel like heirloom quality.

Cooking Performance

After washing the pans with soap and water, I put the set to work right away. Cooking with stainless steel initially felt unfamiliar; I was used to non-stick, but the adjustment was easier than expected.

With a little heat and oil, stainless steel can behave much like a non-stick surface. According to All-Clad’s instructions for the All-Clad D3 Everyday Cookware Set, the key is proper preheating. Start by warming the pan, then add a few drops of water. When the droplets begin to dance across the surface (the Leidenfrost effect), and a faint wisp of vapor appears, the pan is ready to cook in.

At first, the process sounded more complicated than it is. In practice, it takes just a couple of minutes, and after a week of cooking with the set, it quickly becomes second nature. Many stainless steel cookware brands recommend a similar method.

Then, I tested the pans using four standard ingredients:

• Onions: I make fried onions at least once a week, so using a pan that produces perfectly caramelized onions is important to me. In every test, my D3 Everyday pan sizzled evenly, creating perfectly caramelized onions. The onions never stuck, and they colored nicely without scorching.
• Sauce: To test how well the set handles sauce, I simmered an entire jar of Rao’s marinara sauce in the pan. It started simmering in one minute and 22 seconds. The sauce simmered evenly throughout the pan.
• Seared tofu: Because I am a vegetarian, I seared tofu as part of my testing. The D3 Everyday pan produced a perfect golden brown, although it did stick slightly in places. This was easily removed with my spoon, however.
• Fried eggs: My fried eggs fried easily with nice, crispy edges. They slid out of the pan easily on almost all of my trials. There was one exception where I believe I did not add enough oil to the pan to make it non-stick, so I attribute that mistake to user error rather than a fault with the pan. For this trial, my egg still slid out easily, but I noticed some burnt residue left behind.

Overall, my D3 Everyday pots and pans are a joy to use. They need more care and attention than non-stick pans, but no more than any other stainless-steel cookware. Learning how to use and clean them properly was a bit of a learning curve. However, getting the hang of it didn’t take long, and the extra steps became second nature and easy to execute within a week.

Cleaning, Storage and Maintenance

All-Clad’s D3 Everyday line is relatively easy to clean, though not as easy as non-stick cookware. After most uses, I was able to clean the pots and pans in the set with warm water, soap, and a sponge. Occasionally, I needed to soak the pans in warm water with a few drops of soap for about 10-15 minutes to loosen some stuck food. That’s something I rarely had to do when using non-stick pans, but it’s not difficult. I can go about my day as the pans soak without giving them a second thought.

All-Clad recommends using baking soda to remove burned-on food and a cleaner such as Bar Keepers Friend, from Walmart, or Bon Ami, from Amazon, to remove other types of tough-to-clean spots. In my weeks of testing, I never had to use anything other than soap and water to make my cookware sparkle like new. Since All-Clad has clean lines, there aren’t any nooks and crannies for food to get stuck in, making cleaning easier.

All-Clad recommends hand-washing its cookware rather than placing it in the dishwasher. While some users report running their pots and pans through a dishwasher without issue, the brand advises against it, noting that repeated dishwasher cycles can gradually damage stainless steel and lead to small surface pits.

According to All-Clad, these pits won’t affect cooking performance, but they can detract from the clean, polished finish the brand is known for. To preserve the look, I plan to hand-wash my All-Clad D3 Everyday Cookware Set and keep it in good condition for years to come.

Storage has been straightforward, too. I can easily fit every piece from the set into my standard-sized kitchen cabinets.

What Customers Say About All-Clad's Stainless Steel Pans

Fellow customers also love All-Clad’s D-3 set.

On the All-Clad site, verified shopper Kelley shared, 'Little bit of a learning curve after using non-stick cookware for years, but I'm getting the hang of it and learning a few new tricks. Early results are great, and I love the heft and style of these pots and pans. They clean up nicely and look like new when dried right after washing.'

Fellow shopper A. Mason adds, 'I absolutely love this set. It's comfortable to hold, well weighted, and doesn't slip on my glass range. I accidentally forgot my pot on the stove and boiled the water out of it – and it had black spots on the bottom and a rose-gold hue (extreme oxidation) overall, and I was able to clean it up within minutes with a quick soak in Barkeeper's friend (note: Not too long or it will dull the finish). It was amazing, cleaned right up, and didn't warp. It's as good as new. I love this set and plan to use it for a lifetime!'

Overall, customers looking for an alternative to non-stick pans that they hope will last a decade or more are happy with All-Clad’s D3 Everyday Set.

Most of the negative reviews I saw center on unhappiness with All-Clad’s customer service. Some reviewers complain about food sticking to their pans, but it’s unclear whether those reviewers followed All-Clad’s recommended steps to prevent sticking. Moreover, because the D3 Everyday collection is not non-stick, some sticking is expected from time to time.

My Verdict: Should You Buy The All-Clad D3 Everyday Stainless Everyday Essential Cookware Set?

The All-Clad D3 Everyday Cookware Set is an excellent stainless-steel option, particularly for home cooks who are reconsidering traditional non-stick pans. After all, even Ina Garten relies on All-Clad cookware in her Hamptons kitchen.

Compared with non-stick cookware, stainless steel requires a few extra steps, both when preheating the pan and when cleaning up afterward, so it may not be the most convenient choice for every home cook. The pieces are also not dishwasher safe, which is worth considering before investing.

Still, for anyone seeking heirloom-quality cookware, the set is an excellent choice. The pots and pans feel exceptionally durable, cook evenly, and maintain the polished, professional look stainless steel is known for.

From a value perspective, the set also makes sense. All-Clad’s D3 Everyday pieces are built to last far longer than most non-stick cookware, which often needs replacing every few years. While I originally chose the D3 Everyday Set to round out my existing collection, the five-piece configuration also works well as a starter set, covering the essentials needed for everyday cooking as well as more ambitious recipes.

In fact, the D3 Everyday pans have quickly become my go-to cookware. After a little trial and error, I’ve found that the extra attention stainless steel requires is a small trade-off for the durability, performance, and peace of mind the set provides.

How We Test Cookware at Homes & Gardens

The best cookware has to tick all the boxes: Versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about how we test cookware at Homes & Gardens, including how long we vet each piece for and specifically which recipes we trial.

I test all cookware in my own home under real-world conditions – usually mid-week meals cooked after work, putting the pans through regular use over a range of recipes to get a good understanding of how these pans perform and fit into the everyday, hard-working home.

What Else to Shop

To get the most out of your stainless steel cookware, I’ve rounded up six essential tools that make it easier to cook cleanly, without introducing unnecessary toxins back into your kitchen.

All prices were correct at the time of publishing.

Once you have made your investment, be sure to explore how to clean all types of cookware, including stainless steel, to ensure your set stays looking new for as long as possible. Reading more about the common cleaning mistakes people make with stainless steel can also help prolong the life of the D3 Everyday Set.

Love the latest product news and helpful shopping advice? Sign up for our newsletter and get the latest features delivered straight to your inbox.

After reviewing the Greenpan Spectra 10” pan (and its smaller 8” counterpart) for several weeks, I was pleased to have found a great and healthier replacement for my traditional non-stick pans.

Like many people, I decided to ditch my Teflon pans due to health concerns. I loved the ease of using a non-stick surface, but I didn’t want to take chances with my children’s health, so I knew I needed to make a change.

I wanted the best non-toxic cookware made without forever chemicals that would cook evenly. Plus, I was intrigued by the Spectra line’s textured diamond surface, which claims to promote even heating and enhance the pan’s non-stick properties.

Perhaps most importantly, as a working mom of four, I wanted pans that would be easy to clean and virtually maintenance-free. Spectera delivered, and I am so glad I gave the Greenpan Spectra 10” pan, available at Amazon, a try.

Product Specifications: Greenpan Spectra Thermobond Frying Pan

Design and First Impressions: Greenpan Spectra Thermobond Frying Pan

The Greenpan Spectra looks like a standard non-stick pan with a twist. The exterior is stainless steel and is a high-shine silver. The interior is coated with GreenPan’s trademark dark black Thermalon ceramic finish. However, what really sets Spectra pans apart is that the pan is etched with a stainless steel diamond design to help prevent sticking and create a surface that promotes more even cooking.

The Spectera pans also come with clear glass lids with stainless steel handles. The lids are practical because you can keep an eye on what’s cooking, but they also give the pans a high-end look that looks nice on my stove. The pans are also light and easy to move around. Because I store my pans under my stove and need to bend down to take them out or put them away, using lightweight cookware is important to me.

The pans are easy to use straight away. They are shipped in a thick cardboard box. Each pan and lid was covered with a plastic sheath for protection, but the box wasn’t stuffed with unnecessary material. Although the included instructions recommend handwashing the pans, they are dishwasher safe. I decided to run them through the dishwasher once before use to sterilize them, and they came out of the dishwasher still looking brand-new. However, in order to extend the pan’s life, I have hand-washed it since and found the pan easy to clean with soap and water.

Cooking Performance: Greenpan Spectra Thermobond Frying Pan

Overall, the GreenPan Spectera 10” pan was a joy to use with my induction stove. The pan has a good weight, and the stay-cool handle is effective. To really put it through its paces, I tested the frying pan using four everyday essentials:

• Onions: I am from Philadelphia, where fried onions are practically a religion. Using the Greenpan Spectra, my onions sizzled evenly and caramelized without sticking. They colored nicely without scorching and tasted delicious.
• Sauce: We simmer sauces to check for even heat retention, and the GreenPan Spectra Thermobond delivered. I filled the 10” pan with tomato sauce and brought it to a simmer. The sauce was fully simmering in one minute and 18 seconds, starting at the edge and quickly moving to the center. This is relatively fast, and I was pleased with the results.
• Seared Tofu: Because I am a vegetarian, I seared tofu as part of my testing. The tofu seared nicely. None of my pieces of tofu stuck to the pan, and they browned very nicely.
• Fried eggs: When I fried an egg, it slid off the pan easily without sticking. My egg friend nicely with crispy edges.

Cleaning, Storage and Maintenance: Greenpan Spectra Thermobond Frying Pan

The Spectra pans are easy to clean with warm water, soap, and a non-scratch sponge. I was concerned that food would get stuck in the etched diamond pattern, but that hasn’t been an issue. Although the pans are dishwasher safe, Greenpan recommends handwashing them to prolong the life of the Thermalon ceramic coating. This is common advice when it comes to cleaning and caring for every type of cookware.

I was initially very excited to have found dishwasher-safe non-stick pans, but was let down to learn that using the dishwasher would most likely wear down the pans’ non-stick coating prematurely.

The 8” and 10” pans are both standard sizes for cookware and are easy to store in my kitchen cabinet. As with any pans, however, to protect the lining, I suggest avoiding stacking or using trivets or pan protectors between the pans to avoid damage.

How Does the GreenPan Spectra Thermobond Frying Pans Rate Online?

Some reviewers note that they like that the pan feels hefty and well-made without being too heavy. Others praise the pan’s even heat distribution, exemplary non-stick qualities, and ease of cleaning.

'Fantastic, the best pan I've ever owned. Been using it daily for months,' shared Amazon shopper, Michael Anetsberger. 'I've had it for six months or so, and it still maintains extremely good non-stick. I clean it with gentle soap and warm water, I don't over-scrub it to clean it, and I use minimal olive oil or butter to cook with it. Nothing ever sticks to it for long because I'll just move the pan around, and it'll free itself and continue to sear perfectly. It cooks very evenly. I have had no denting, staining, or any weird issues with it at all.

'I will likely never buy another brand again. GreenPan is the OG ceramic nonstick for a reason; they do it better than anyone else.'

That being said, some reviewers report issues with the pan’s durability. Specifically, some reviews state that the pan’s non-stick properties disappeared after a few months, and a few note that a gray residue comes off the pan after washing. This is not something I experienced in my testing, however.

My Verdict: Should You Buy The GreenPan Spectra Thermobond Frying Pans?

I really enjoy cooking with the Greenpan Spectra 10” pan. It looks great on my stove and helps me cook faster and better. Although I was initially disappointed that it’s not truly dishwasher safe, the pan cleans very easily, so it hasn’t been as big a pain as I was expecting.

All in all, I would certainly recommend them. Overall, the Greenpan Spectra is a good choice at a reasonable price point for a premium non-stick pan. It costs less than some of its competitors, and the pan’s unique diamond etching helps me cook better, with less sticking and better searing.

The 10” pan in particular is a good choice for those with limited storage space. People with large families like mine might consider getting the GreenPan Spectera 10-piece set that comes with a variety of pots and pans in different sizes. Although I only tested the frying pan for this review, I received the entire 10-piece set and have used (and loved) every pot and pan in the set.

How We Test Cookware at Homes & Gardens

The best cookware has to tick all the boxes: Versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about how we test cookware at Homes & Gardens, including how long we vet each piece for and specifically which recipes we trial.

I test all cookware in my own home under real-world conditions – usually mid-week meals cooked after work, putting the pans through regular use over a range of recipes to get a good understanding of how these pans perform and fit into the everyday, hard-working home.

What Else to Shop

I have curated six essential accessories to help you make the most of your new non-stick, non-toxic cookware, to make everything from cooking to cleaning to storage simpler.

All prices were correct at the time of publishing.

If you still aren’t sure whether non-stick pans are right for you, read more about them first. We have also delved into cookware labels and myths with toxicologists to help you make healthier cookware choices.

Love the latest product news and helpful shopping advice? Sign up for our newsletter and get the latest features delivered straight to your inbox.

If part of your Mother’s Day gift is to cook a meal from scratch, the last thing you want is to have all your precious time together eaten up with endless washing up.

Since getting my hands on the Caraway Food Storage Set, I have said goodbye to all of my plastic food containers and my mixing bowls, which were a necessary part of the prep, freezing, and cooking or reheating.

This versatile and non-toxic cookware set, which is a ceramic-coated glass premium bundle, has instead become the streamlined kitchen hero used for a smooth transition. From prep to fridge (or freezer), into the oven, and straight onto the table, in one dish means far less washing up and more time spent with your loved ones.

Hosting is a joy, but the excessive washing of the dishes is not. And in order to get everything onto the tablescape of your dreams without disrupting your theme this Mother’s Day, it’s rare that you’re able to take your delicious bake from the oven straight to the table. That usually means a transfer of food from an oven dish to beautiful serveware.

That’s actually why the Caraway Food Storage Set I have been testing at home for four months has become one of my favorite upgrades for creating a non-toxic home. It strips back unnecessary chores, including excessive washing up.

Even baked-on food comes off with one swipe of a damp sponge, which makes such a difference following years of standing at the sink and scrubbing oven trays, or having to pass on the task to my husband, as I am disabled and limited in how long I can stand up.

And when I tested the set at the table on my mother-in-law recently, she was impressed. A lady of impeccable style, she commented on the lovely look of my Peracotta set from Caraway, which has a smooth, almost-matte finish, and beautiful storage organizers included.

You can also impress the precious mom figure in your life, and get them a gift too, as the heritage cookware brand is currently offering a free Airtight Duo with a value of $125 value on any orders above $675.

If you’ve been thinking of upgrading to some of the best non-toxic cookware, this might be the time to strike while the iron is hot, as there are limited-time bundles with up to $695 off now.

What Shoppers Say

Lisa H’s five-star review on the site commended the set, explaining, ‘It keeps food fresh and is an easy clean up!’

Another happy shopper, Patricia G, also gave the set five stars, adding, ‘The Caraway Medium Storage Container is perfect to store leftovers. It is even better to be able to reheat in the same container. Clean-up of the container is effortless!’

I read through more than 1600 reviews on the site (which average 4.7/5), and the themes from hundreds of happy shoppers were that the set is beautiful, easy to clean, versatile, air-tight, keeps food fresh, and looks stunning.

After using the bundle myself for some months now, I can confirm this to be accurate. I would add that some of the shoppers say the air-tight lids can be a little tricky to get off, and as someone with reduced grip strength, I have also found this to be true.

The trick, I have learned, is to place it flat on the countertop and pull up, but not with increasing force. Just pull upwards and wait a few seconds, and the lid will suddenly release.

I have also used these in the oven and microwave (without the lids as instructed), and dishwasher (both elements) with no issue. But I do only use silicone food utensils, available at Amazon, on my set to avoid the ceramic coating being scratched by the metal over time.

What to Shop

To elevate your Mother’s Day tablescape and reduce your cooking and washing up time, here is a selection of useful non-toxic items for the task, meaning more time spent with your Mom, and less time on chores you’d rather skip.

All prices were correct at the time of publication.

Next, explore our Mother's Day gift guide for the moms who adore their home and love shopping for it.

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After cooking with the Caraway 8" Enameled Cast Iron Mini Skillet, testing it on everything from delicate frying to small-batch desserts, it’s clear that the pan delivers impressive quality without the usual need for seasoning and pan maintenance. That said, a few minor snags make clean-up trickier than expected.

The best cast iron cookware typically demands regular seasoning to maintain a low-stick surface. The Caraway skillet does away with that maintenance while still delivering an excellent sear and crisp edges across a range of dishes. However, the enamel coating isn’t quite as low-stick as some cooks might hope.

Here’s how I found cooking with the Caraway 8" Enameled Cast Iron Mini Skillet, what I loved, and the small drawbacks that ultimately knocked a star off an otherwise promising pan.

Product Specifications

Design and First Impressions

As the name suggests, the Caraway 8" Enameled Cast Iron Mini Skillet is Caraway’s smallest enameled cast iron offering – perfect for single portions or sides for two.

What sets it apart is the enamel coating, which eliminates the need for pesky and ongoing cast-iron seasoning. Unlike traditional cast iron cookware, it requires none of the regular oiling or upkeep typically needed to maintain the surface. For me, that’s a major advantage. I’ve often avoided cast iron because I know I’m unlikely to keep up with the meticulous care it usually demands, without which it will rust.

The Caraway's smooth enamel coating covers the sides and interior of the pan, leaving the handle and base with more of the rough cast iron texture you might expect. Because of this, Caraway notes that you should not slide the cookware across counters or stove tops to prevent damage.

The pan is heavy for its size, weighing just under 4lbs. I am a regular gym-goer, and even I found holding this pan for too long in one hand to be uncomfortable for my wrist. That said, it is fairly well-balanced, and the helper handle makes taking it from the oven a lot easier.

As always, we give bonus points to any product that arrives in fully recyclable packaging, and Caraway succeeds with this. The box was entirely cardboard, making it easier and more sustainable to dispose of.

Cooking Performance

Delicate Frying

The true litmus test for any frying pan or skillet is how well it can fry an egg. This is a tricky test to ace, especially for a non-stick pan, but any pan that can manage it is a certified winner. We are looking for tender whites, with crispy brown edges that release easily.

The Caraway Mini Skillet delivers half of this. The pan heats evenly over a medium heat and retains temperature as you cook. With a good splash of oil, I added the egg and started frying. The base and edges crisped wonderfully, but the egg was difficult to remove from the pan. The pans in the Our Place Essentials set we reviewed, lined with ceramic rather than enamel, made very light work of frying an egg and released instantly. Clean up there took 30 seconds.

Being enameled, I could not use a metal spatula for the Caraway as it would damage the coating, so a plastic one had to do. Some of the egg's edges lifted perfectly, but the center stuck (this story repeated itself with a later, messy, pancake test). It came away eventually, and without breaking after a little coaxing, but it was not the seamless experience I wanted for the first thing in the morning.

It was not only I who experienced this, either. Before testing it myself, my fellow in-house testing expert, Dan Fauzi, tested the pan for a few days, and found their tempeh also stuck while cooking, and cleaning it up afterwards took 'four times longer' than their usual pan.

Because of this, I was apprehensive about the tofu test. Tofu is a regular staple in our house, and can be tricky to fry without falling apart. With a good coating of oil and a low temperature, the tofu fried just as easily as it does in my favored stainless steel pan, and with no more or less sticking, either. Because it didn't release perfectly, I lost some of the perfectly crispy edges, but otherwise it turned golden with minimum fuss.

Overall, the pan handles delicate foods fairly well. However, releasing food from the surface takes a bit of technique, something that may frustrate cooks who choose an enameled pan specifically for its promise of convenience.

Meat and Sautéing

A cast-iron skillet must be able to sear meat beautifully without burning it or tearing it apart, and I am happy to say that the Caraway Mini Skillet delivered. My turkey sausages browned beautifully and evenly, and I could comfortably fit four in the pan. There was no sticking at all, either.

After removing the sausages, I threw in some onions to sweat down, and was pleased at how the pan handled browning without burning or sticking. However, when I added my par-boiled potato cubes to make a quick hash, the starch began to stick immediately.

I did, admittedly, overfill the small pan somewhat, which made crisping the potatoes harder, but I fear this would have been more difficult regardless, with the constant sticking.

One thing I did enjoy, however, is as the pan is enameled, I could cook acidic foods right away, so I threw some tomatoes in towards the end to cook through without the fear of damaging a seasoning layer and pitting the metal beneath, which is a typical concern on cast iron.

Once again, my experience was mixed. The meat cooked beautifully, and the onions sautéed well, but the sticking and the mess it left behind made cleanup more difficult than I’d want for a simple lunchtime meal.

Skillet Cookie Dessert

I would be remiss not to test the pan with a classic skillet cookie. This quickly became my favorite use for the Caraway 8" Enameled Cast Iron Mini Skillet, baking a crisp, golden dessert perfectly sized for two to four servings (depending on how hungry you are).

For the test, I adapted a recipe from Sally's Baking Addiction, my go-to source for anything sweet. I folded chunks of my favorite chocolate into the thick dough and pressed it into the buttered skillet before baking for 40 minutes. The result was excellent: Evenly cooked, studded with melted chocolate, and golden across the surface without a single dark or charred spot. It was hard to fault.

While the pan was still warm, I divided the cookie and lifted out two portions with a spatula. The base was just as crisp as the top, and only a few crumbs were left behind.

The remaining half, however, told a slightly different story. After cooling in the skillet, the cookie hardened (as cookies tend to) and once again clung stubbornly to the enamel surface. It was eventually released with minimal breakage, but the process required a bit of maneuvering rather than sliding out cleanly.

The leftover crumbs scraped away easily with a plastic spatula, but the lesson was clear: Remove the cookie while the pan is still warm, then store it separately.

Once again, the results were impressive, but the experience was slightly mixed. The pan delivers excellent cooking performance, yet the release and cleanup felt a little too finicky for an enameled skillet designed for convenience.

Cleaning, Storage and Maintenance

Maintaining traditional cast iron cookware is typically a hands-on commitment. Proper care involves careful scrubbing, immediate drying, and regular seasoning. However, this process usually rewards you with remarkable durability and heirloom longevity.

The Caraway 8" Enameled Cast Iron Mini Skillet takes a different approach. Like the best Dutch ovens, it has an enamel coating that removes the need for seasoning altogether. For cooks who want high-heat, stove-to-oven performance without committing to a demanding maintenance routine, that’s a major positive.

In practice, however, the pan doesn’t always deliver the easy-clean experience you might expect.

When food releases cleanly, washing up is refreshingly simple: Warm water, a non-toxic dish soap such as ATTITUDE from Walmart, and a soft abrasive sponge are all it takes. But if anything sticks (such as a fried egg or a piece of tempeh), the process becomes far more laborious. On one occasion, I resorted to boiling water to loosen stubborn debris and still struggled to remove it. After cooking the egg, I spent several minutes scrubbing this one small pan alone.

That experience is not unlike cooking with a brand-new traditional cast iron skillet, where early sticking is common while the seasoning gradually improves with use. That said, the Caraway pan promises reliable performance straight out of the box, with no seasoning process to develop over time.

Unlike the Mini Lancaster Skillet, which our professional chef, Lydia Hayman, reviewed, which became less sticky as time went on, I fear this pan’s cleaning experience will remain largely the same with continued use, as the enamel coating's functionality will remain as it is.

Storing is simple thanks to the pan's small size, slotting into a storage rack easily. It is important not to stack items with this pan without cookware protectors, available at Amazon, or you risk scratching the enamel or the pan below.

How Does the Caraway 8” Enameled Cast Iron Mini Skillet Compare?

The Caraway 8” Cast Iron Mini Skillet is unique with its enameled coating, meaning that, unlike many other cast iron skillets, it does not require seasoning. This makes long-term maintenance a breeze in comparison to cleaning and caring for other cookware.

Its performance is not too dissimilar to other cast-iron skillets reviewed by our team. As with the Lancaster Mini Skillet, it is made from quality cast iron, is oven and multi-stove safe, and heats evenly for crisp, golden results.

That said, it is not a particularly low-stick offering, with the larger Field Company Skillet, also reviewed by Lydia, outdoing the low-stick performance by a mile. While you need to season this pan, Lydia found that the seasoning layers built up over time and improved. Every frittata she cooked released from the pan perfectly with no residue or sticky mess, as did pancakes. The only trouble came from fried eggs (again, a tricky test to ace), but the slight mess was simple to clean.

The Mini skillet can also not be used on campfires like the Field Company offering, due to the enameled surface, restricting its use to the kitchen only.

Should You Buy A 8” Caraway Cast Iron Mini Skillet?

All in all, I would recommend the 8” Caraway Cast Iron Mini Skillet for cooking smaller portions, for those who have the patience when cooking and desire the 'cast iron sear', but do not want to spend hours seasoning pans over time.

The pan is a convenient single-serving skillet for most everyday tasks, so long as you do not mind spending a little more time on clean up. For proteins and desserts in particular, it is perfect, and I will be coming back to it for these specific tasks whenever I am cooking just for myself.

The fact that I do not have to season the pan for the same great sear as traditional cast iron is also a bonus, especially as a self-certified 'lazy cook' who wants delicious results without having to season cookware every few uses.

For more delicate cooking tasks, however, I think I will be sticking to my stainless steel frying pan instead. I will continue to experiment with it over the coming months to see if I can nail a technique to make this pan truly perfect, but until then, I have to concede that it is not the most practical pan for those who do not have the patience for scrubbing or scraping.

How We Test Cookware at Homes & Gardens

The best cookware has to tick all the boxes: Versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about how we test cookware at Homes & Gardens, including how long we vet each piece for and specifically which recipes we trial.

I test all cookware in my own home under real-world conditions – usually mid-week meals cooked before or after work, putting the pans through regular use over a range of recipes to get a good understanding of how they perform and fit into the everyday, hardworking home.

What Else to Shop

To improve your cast iron experience, here is a selection of my all-time favorite accessories – tools that make cooking, cleaning, and maintaining this cookware far easier.

All prices correct at the time of publication.

Still looking to shop around for the perfect pan? Check out our definitive list of the best non-toxic cookware to find the perfect match for your routine.

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When I first noticed that IKEA had introduced a $60 Dutch oven, I’ll admit I was sceptical. After months of near-nightly cooking with my Le Creuset Modern Heritage Dutch Oven, I’ve grown accustomed to the brand’s signature hallmarks: Low-stick enamel that releases with ease, even heat retention, and a construction that makes cleaning a breeze.

Yet, after putting the IKEA VARDAGEN Dutch Oven through its paces with my go-to chicken and dumpling casserole, I was seriously shocked. In fact, for those shopping for a workhorse on a budget, IKEA’s offering makes a remarkably strong case for performance without the high investment, even against some of the best Dutch ovens.

My Le Creuset won’t slip from its top spot easily – a handful of finer details still place the IKEA Dutch Oven just a step behind. Even so, the experience proved surprisingly persuasive. Here’s how it performed in my kitchen.

How the $60 IKEA VARDAGEN Dutch Oven Compares to $400 Le Creuset

The Design

It goes without saying that there are some clear aesthetic differences between the IKEA VARDAGEN and the Le Creuset Modern Heritage Dutch Oven I reviewed previously. The IKEA pot is not only oval, opposed to round, but it is matte black, and while still enameled, has a much rougher texture in comparison to the silky smooth Le Creuset.

For those shoppers who value the elegant heritage look that comes with the premium offering, the more affordable buy probably won’t scratch that itch, but I cannot fault how solid the pot feels. The handles are easy to hold, the lid is sleek, albeit a little wobbly and not as snug as the premium pot, and the overall profile still looks great on my countertop. If you want a pop of color, there is a limited edition blue version, but it is a far cry from the palette that the French manufacturers produce.

The biggest design fault of note is that the rougher texture of the IKEA pot means that towel drying it is a nightmare. As with the best cast iron cookware, the instructions urge that, to correctly maintain the cast iron pan, you need to dry it as soon as it has been washed to prevent rust. However, the rough surface clung to my dish towel and collected hundreds of tiny fibres. This is a big problem in my household with a partner with OCD, but it should be a concern for any cook who doesn’t want to consume microfibers.

Cooking Performance

I will admit, my biggest fear about the IKEA VARDAGEN was that the rougher texture would damage my glass stovetop, or that food would stick and burn. This is where I was left seriously impressed. I heated the pot as I would my Le Creuset, low and slow, allowing the metal to heat through slowly. With a splash of oil, my skin-on, bone-in chicken thighs fried beautifully and did not stick. The skin crisped and turned golden, released seamlessly, and developed a beautiful fond for my vegetables to cook off in. I was astounded, and felt a little bit silly for ever doubting it, given the several five-star reviews from other satisfied customers. There were no scratches left behind on the stove, either.

The vegetables softened and took on a rich, golden colour, and when I added the flour and tomato paste, there was no sticking to speak of. Pouring in the stock did reveal one limitation: It didn’t quite bubble to the edges. The oval shape doesn’t align perfectly with a circular hob ring, so the heat distribution isn’t as even as what I’m used to with Le Creuset – though at this price point, it’s an almost understandable compromise.

Transferring it to the oven was straightforward, though I did reach for my Le Creuset oven mitts, as the handles were a little hot to the touch. It’s also worth noting the weight: At around 14 lbs, it’s noticeably heavier than the Modern Heritage (10.6 lbs), which may be a consideration if you prefer lighter cookware.

The casserole baked for 40 minutes with the lid on, followed by another 40 minutes uncovered after adding the dumplings. The result was difficult to distinguish from what you’d expect from a far more expensive pot, with a crisp, golden top, chicken that fell effortlessly from the bone, and vegetables that were soft and buttery. In terms of outcome, it’s hard to find fault.

What It's Like to Clean

Cleaning, again, proved less straightforward than with my Le Creuset. As usual, I allowed the pot to cool before washing with a standard sponge, warm water, and a non-toxic dish soap (available at Walmart). While the food did release, it required noticeably more effort than the smoother enameled surface I’m accustomed to. The fact that it isn’t dishwasher safe only adds to the inconvenience. It isn’t enough to put me off, but it should certainly be kept in mind.

My Verdict

If you’re not looking to spend more than $100 on a dependable weeknight Dutch oven, the IKEA VARDAGEN stands out. It’s a touch heavier, the lid isn’t quite as tight-fitting, and the interior has a slightly grippier texture that takes a bit more effort to clean, but these are small trade-offs. In practice, it performs well beyond what its price suggests, and it’s approachable for everyday cooking, and for those looking to start exploring anything from braises to bread.

That said, for those who place a premium on heritage, heirloom quality, and cookware that doubles as a design object, Le Creuset remains my top choice. But the VARDAGEN delivers where it matters most, and it’s a smart choice I can’t not recommend.

What Else to Shop

The Dutch oven is just one of many options available at IKEA, alongside a broader selection of non-toxic cookware. I’ve curated a range of my favourite cast-iron picks and accessories from IKEA and beyond to help you outfit your kitchen, no matter your budget.

Looking for more of a middle ground? Check out my Made In Dutch Oven review for a near-perfect pot at a more middling price point.

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No matter how hard you clean, sometimes plastic food containers will bear the marks of the contents you stored in them. That frustrating surface porosity that sees tomato sauces and oily food discoloration stubbornly remain despite your efforts can be a telltale sign of poor quality and potentially, microplastic leaching.

To keep my family safe from the carcinogenic and hormone-disrupting chemicals found in some plastic food containers, I switched over to an elegant, non-toxic ceramic-covered glass Caraway set, with peekaboo lids and silicone seals for air-tight meal, food prep, and leftovers storage. They go from freezer to oven or microwave safely, too, meaning I need fewer items to do all of these daily tasks.

I haven’t touched another food container since, making this one of the best kitchen swaps I’ve made this year, alongside my non-toxic cookware upgrades.

Why I Love the Versatile Glass and Ceramic Caraway Food Container Set

I’ve been using these daily in my home for three months now, and the air-tight seals keep things fresh for longer, whilst the versatility of being able to go from counter to freezer to oven means I use up fewer dishes during meals.

Plus, they’re pretty enough to be straight to the dining table, saving me decanting into serveware. I have the 'Perracotta' set, available from Caraway directly, though you can also pick up individual ones there and from Amazon. Their Dot & Dash inserts are handy too, if you'd like to keep your sauce separate.

It’s worth noting, however, that the lids are not oven or microwave-safe, so I use my IKEA BPA-free plastic microwave lid to keep things clean on quick reheats, or use an oven-safe cover such as aluminum foil.

I've Been Testing the Caraway Set at Home for Months

I've used the Caraway set in 'Perracotta' at home for months, and have found them to be exceptionally non-stick and easy to clean, and even after baking food in the oven, there was no need to put the food containers in the dishwasher. Even baked-on food slid off with warm water and a soapy sponge.

I have used these to store fresh products such as chopped cabbage, leafy greens, as well as marinating proteins overnight and cooking in the oven. I have stored leftovers in them in the fridge and my freezer, and they've gone from freezer to microwave or oven (safe up to 450° Fahrenheit) without issue.

The lids cannot be used in the oven or microwave, but this isn't even a minor inconvenience. I just use aluminum to cover oven-baked meals, or an anti-splatter microwave lid, which is BPA-free, available at Amazon.

I use only silicone utensils, as otherwise, the ceramic coating is at risk of being scratched. I replaced all my toxic plastic utensils with a 33-piece set from Amazon, which comes with a holder to protect this set and my non-toxic Our Place 11-Piece Essentials Pan Set, which I recently reviewed and loved.

The Materials That Make This Non Toxic and Durable

Caraway is known for its non-stick, non-toxic cookware, and these food storage containers are no exception. The body is made of borosilicate glass, which is highly temperature-resistant, and covered with their PTFE-free, PFAS-free, BPA- and BPS-free non-toxic ceramic coating. Simply put, when I’m using these to store or heat my food, there is no harmful chemical secretly leaching into my meals.

Chiana Dickson, our resident non-toxic expert and Kitchen Appliances Editor at Homes & Gardens, says, ‘BPA plastic might seem innocuous, but several studies have traced an association between BPA exposure and cancer and hormonal disruption through both respiratory and gastrointestinal exposure.

'Although more long-term studies are needed to confirm the specifics of their effects on our bodies, it is far safer to avoid them, opting for non-toxic alternatives such as glass. Plus, they are more beneficial for the environment, making it a safe win-win.'

In 2021, the European Food Safety Authority slashed the tolerable daily intake of BPA (a microplastic) by 20,000-fold to 0.04 nanograms per kilogram of body weight. In 2023, the final draft settled on a tolerance level of 0.2ng. This still means that the EU safety limit has been slashed, whilst US exposure, and the average daily intake of US consumers of 200 nanograms per kg of body weight a day, means exposure is startlingly higher.

As a person who is chronically ill, this remains a very important goal in my home. I have been meticulously swapping out toxic items from my kitchen, including upgrading to one of the best non-toxic air fryers and switching to safe or natural materials such as bamboo, to limit the risk of ingesting harmful substances. Investing in quality pieces you'll reuse for years to come is one of many ways to make your home sustainable and healthier.

What to Shop

That’s why I’m on a mission to limit the exposure in my home. Premium materials often come at a premium price, but having a mix of excellent cookware and versatile, safe food storage and accessories will reduce the risk of microplastics and toxic chemicals ending up in your food.

The versatility of the Caraway Food storage set, which comes with a sleek organizer for easy storage, will also leave your cabinets decluttered and streamlined. But if your budget or needs vary, I have selected some safe alternatives to help you clear out plastics from your kitchen and enjoy the same versatility.

All prices were correct at the time of publication.

Our expert kitchens team spoke to expert toxicologists to understand the terminology often used by manufacturers and devised a thorough and easy-to-understand guide the cookware labels to question.

Seasoning your cast-iron pan is the key to ensuring it's longevity, but if you select an oil for the job that has a low smoke point, you risk burnt food, flaking coatings, and uneven heating.

No matter how much you spend on the best cast iron cookware, if you don't use a high smoke-point oil, you'll find your food and pan ruined.

That is why professional chefs urge caution when selecting an oil for the task. Here's what you need to avoid, why it's detrimental to your cookware, and how to choose the right oil for an immaculate sear.

The Oils You Should Avoid for Seasoning Cast Iron

Seasoning cast iron is not a complicated process: Clean, apply oil, remove excess, and bake. Superior results come not from the technique (although this is still important for maintaining an iron cast pan), but the products you use.

In essence, you need to avoid oils with a low smoke point and opt for an oil with a high smoke point, or you risk your pan flaking and food burning.

According to Dylan Clay, founder and recipe developer at Barbecue FAQ, this means avoiding products such as butter, olive oil, and extra virgin olive oil and instead opting for oils such as grapeseed, vegetable, or refined avocado oil.

'I prefer grapeseed [available at Walmart], as it's affordable and neutral,' he adds, meaning it will not impart any flavor into your food. 'I use this for everything from prepping pans for pizza, to tortillas, to searing steak.'

'Smoke point' refers to the temperature at which the oil starts to smoke when heated. Every oil has a different smoke point, and heating it beyond that point will result in a burnt flavor, with some studies suggesting that overheating oil can produce carcinogens, risking your health and negatively impacting your efforts to create a non-toxic home by using non-toxic cookware.

Choosing an oil with a high smoke point for seasoning means you can safely bake the oil onto the surface of the cast iron, forming a protective low-stick barrier across the metal, without it burning.

A high smoke point oil is 400°F (200°C) or higher. Refined avocado oil, available at Amazon, for example, has a smoke point around 520°F (271°C), while extra virgin olive oil smokes at around 305°F (175°C), meaning it will burn onto the pan and serve no purpose in cooking.

It is a simple replacement that has no impact on your existing routine when cleaning and caring for cookware, but it does have an instantaneous effect on your cooking experience and your health.

What to Shop

Selecting the correct oil for seasoning is only one part of the care puzzle when cooking with a natural material like cast iron. To help you maintain your cookware for decades to come, I’ve selected six oils and tools to add to your arsenal.

Meet the Expert

With summer approaching, you're unlikely to want to be standing over a searing hot pan for hours. Luckily, there are some cool cast iron cookware uses you can try this summer for hosting guests that don't involve cooking, helping you make the most of your cookware.

There are few pans better for golden sears than cast iron. With excellent heat retention and rugged durability, these pans are hardwearing and perform time and time again.

However, those new to using the best cast iron cookware might mistake this endurance for immunity to common cookware mistakes, such as overheating. The result can be a “heat ring” – a hot spot that makes cooking uneven, causes sticking, and can gradually damage your hardworking pan.

Luckily, there is a simple fix experts recommend that reduces sticking, improves searing, and prevents the need to aggressively scrub your pan after every use. Here’s how.

How to Avoid a Cast Iron 'Heat Ring' for Even Searing

You can usually spot a heat ring on a cast-iron pan; it appears as a 'ring' or circle of discoloration, usually in the centre of a pan, where the burner or stove ring sits beneath the pan.

This discoloration is a result of the essential seasoning having been burned away, exposing the bare metal for food to stick and burn onto.

Laura Ascher, founder and recipe developer at Cast Iron Skillet Cooking, adds that 'In more extreme cases, or when the seasoning is getting thin, you’ll get flaking, which is where the seasoning actually lifts off the skillet. However, that is not quite as common.'

This is a direct result of overheating your skillet, Laura explains. No matter how well you maintain a cast-iron pan, using too high a heat when cooking will degrade the surface.

'Usually, this happens while preheating, but I have seen cases of people drying their skillets on the stovetop and forgetting about them, which leads to overheating,' Laura says. 'Regardless, the center of the skillet gets significantly hotter than the rest. Cast iron holds heat well, but it doesn’t distribute it instantly.'

The result is seasoning in the center breaks down first, leading to uneven cooking.

To avoid this, patience is key. Rather than putting your pan straight onto a ripping hot stove, preheat the skillet or pan slowly on a medium heat, allowing the heat to travel evenly through the metal. Not only will you protect your seasoning layer, but you will ensure more even sears, too.

'The second thing I would suggest is to add a little oil to your skillet during the preheat,' Laura adds. 'This helps keep the surface smooth and, in my opinion, protects the seasoning. I know a lot of people say you shouldn’t preheat skillets with oil. However, in my experience, as long as the oil you are using has a high smoke point, you will be fine.'

Refined avocado oil, available at Walmart, is one of the best options for this.

How to Fix an Existing Heat Ring

If you already have a heat ring on your pan, do not fret. There is a simple fix.

Laura recommends, 'If you find yourself with the burn rings or flaking, it’s actually a pretty easy fix. Before cleaning cast iron, make sure your skillet is cool, then scrub with coarse salt or a chainmail scrubber [available at Walmart] until all the loose seasoning is removed.

'Next, season your cast iron again. Lightly coat the skillet in seasoning oil, wipe off any excess, and place it upside down in the oven at 400°F for one hour. Make sure you place a cookie sheet on the oven rack below it to catch any oil drips.

'You might notice the surface of the skillet is a little uneven because of the pieces that have flaked off,' she adds, 'but over time, as you cook with it, it will even out.'

What to Shop

When taken care of correctly, a cast-iron pan can last for decades. However, understanding how to clean and care for your cookware goes beyond simply avoiding soap and heating gently.

I have rounded up six essential cast iron tools and accessories to help you make the most of this ‘do-everything’ cookware for years – and generations – to come.

Meet the Expert

Cast iron may be a cooked breakfast staple, but there are some cool cast iron cookware uses you can try this summer for hosting guests that don't involve cooking, helping you make the most of your cookware.

Love the latest product news and helpful shopping advice? Sign up for our newsletter and get the latest features delivered straight to your inbox.

I'll be honest, at no point did I think that a few pieces of felt would ever have that much of an impact on my kitchen.

However, after ending up with some cookware protectors from Le Creuset, I can safely say that my minuscule cookware storage has never been neater, nor have my pans been so safe from chips and damage.

Simple but efficient, the cookware protectors are now considered one of my must haves for anyone in possession of one of the best Dutch ovens. This is why.

Why I Swear By The Le Creuset Cookware Protectors in My Tiny Kitchen

No one understands the struggle of small kitchen storage as I do. Living in a compact period home, my cabinet space is severely limited, making stacking pans and using vertical storage to save space essential.

However, my most expensive investment pieces – my Le Creuset Modern Heritage Dutch Oven and Classic Signature Stainless Steel Frying Pan – can be easily damaged by stacking. Scratches and chips quickly degrade the quality of a pan, and when you’ve invested in heirloom-quality cookware, proper care is crucial for ensuring longevity.

In the past, I avoided stacking my most prized pots, leaving them on the counter or using an old cork trivet from Amazon haphazardly to keep the bases separated. Then I came into possession of the Le Creuset cookware protectors – star-shaped felt barriers designed specifically for deep cookware and stacking inverted lids.

They’re super soft, flexible, and fit perfectly into my 5-quart Dutch oven, protecting not just the base but the sides and rim, too. The fact that they are so helpful for all cookware, from non-stick pans and baking trays, to cast iron skillets and beyond, only makes them that much more practical for an everyday workhorse kitchen.

They're an all-in-one essential for organizing pots and pans, especially for the devoted Le Creuset collector, and I can't believe I ever did without them.

What to Shop

Organizing kitchen appliances and cookware is never easy, no matter the size of your space, especially when it comes to investment pieces such as cast-iron cookware.

To help streamline your cooking area and protect your heirloom items, I’ve rounded up six top picks for storage and care that will keep your kitchen both neat and stylish.

With the storage taken care of, brush up on the best ways to clean and care for every type of cookware to ensure your investment staples last for decades to come.

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While cooking with stainless steel is now second nature, there was a time when nearly everything ended up seared to the pan. The result was stubborn discoloration that left my cookware looking worse for wear, and actually made cooking more difficult.

No amount of scrubbing seemed to help, so you can imagine my delight when I spent an evening with Le Creuset’s development chef, and she revealed her secret for restoring even the best non-toxic cookware that is in the worst condition.

The secret? A single lemon. It may not sound like much, but trust me, it can save you hours of scrubbing at the sink. Here’s how.

Le Creuset's Chef Taught Me How to Restore Stainless Steel Pans With Half a Lemon

I was given the opportunity to spend an evening learning how to use the Le Creuset Signature Stainless Steel Cookware Set under the watchful eye of their top development chef, and I had one question on my mind: 'What should I do when I inevitably ruin one?'

While her guidance and a lesson on using the Leidenfrost effect to prevent food from sticking when cooking in stainless steel have made that outcome far less likely, she assured me that even my old pans can be rescued.

All it takes is half a fresh lemon (available at Walmart). Simply cut the lemon in half and rub the cut side directly over the dry surface of the pan. It works on the same principle as cleaning with citric acid, helping break down stubborn deposits without the need for harsh chemicals or abrasive scrubbers.

The method works on anything, from pans to cleaning a stainless steel sink, but it is by and large expert chefs' go-to method for those vital food-first surfaces.

Joanne Gallaher, co-founder and recipe developer at Inspired Taste, shared, 'Cut lemons are magic on stainless steel, especially if you sprinkle a little salt or baking soda [also from Walmart] on the pan along with it. Rub it with the cut side of the lemon, squeezing as you go.'

The method works as the citric acid breaks down residue without being too harsh, more effective than soap, but not as dangerous as an astringent chemical product.

'I’ll rinse my pans with warm water after giving my pot or pan a good scrub, then give it a quick dry,' Joanne adds. 'The shine should come back right away.'

The Cause of Discoloration on Stainless Steel Pans

Stainless steel can discolor for all sorts of reasons. Luckily, as Joanne explains, the color left behind is indicative of the cause, making it easier to treat and prevent:

• Rainbow sheen: A rainbow sheen (that resembles an oil slick) is caused by overheating the pan. 'It’s just a thin layer of oxidized metal that reacts to high heat, and it’s completely harmless.'
• Yellow or brown patches: These typically come from some oil that’s gotten a little too hot and stuck to the surface, and it may feel a bit sticky. Citric acid works wonders for shifting these when soap doesn't.
• White, chalky buildup: This comes from minerals in water, and it usually appears after letting a pan air dry. If any linger, cleaning with lemon juice should be more than enough to restore the shine.

What to Shop

How you clean and care for your cookware can have a profound impact on its performance over time.

To help keep your heirloom pieces looking and performing their best, I’ve rounded up six of my favorite tools to ensure your investment cookware items can be cared for and passed down through generations.

All prices were correct at the time of publication.

Meet the Expert

Whatever you do, be sure to avoid these common stainless steel cleaning mistakes when caring for your pans; otherwise, you may end up doing more harm than good.

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I’m very particular about the cookware I allow into my kitchen. To earn a place in my small space, it has to be non-toxic, yet until recently, I had never given much thought to my colander.

Admittedly, it sounds a little silly. Of all the non-toxic cookware to scrutinize, this simple finishing tool is only used for a few minutes before being washed and put away. Still, plastic is plastic, and it can pose a contamination risk.

Here’s why it matters more than you might think, and why switching to a $15 stainless steel colander from Amazon feels like the smarter choice for my health-conscious kitchen.

Why Switching My Colander Was The Final Piece of My Non-Toxic Puzzle

The same plastic colander has been part of my cookware collection since university, more than seven years ago. It’s done its job perfectly well, but once I became more aware of the potential risks associated with heating plastics in the kitchen, I realized I probably should have replaced it with a stainless steel strainer (from Amazon) sooner to create a non-toxic home.

For example, a 2024 study examining microplastic and PTFE contamination from cookware found that both new and older plastic kitchen tools can release micro- and nanoplastics into food during preparation. Everything from utensils to pitchers to colanders can contribute, and the older the item, the greater the potential for contamination. The thought made me shudder.

According to the study, 'Assuming a meal was prepared daily per the prescribed methodology, new and old plastic cookware may be contributing 2409-4964 microplastics per annum into homecooked food.'

Now, I’m not cooking my dinner in a colander. But I do strain boiling pasta and vegetables in it, often letting them sit and steam while I finish preparing the rest of the meal. Even short exposure like that can add up over time, making the risk feel harder to ignore.

The solution, fortunately, was simple. Just as with the rest of my cookware, it meant replacing plastic with a durable stainless steel or ceramic alternative. These non-reactive materials don't contain harmful plastics or chemicals, making them a simple swap for instant peace of mind.

It's a small change, but it certainly all adds up, and I won't be making a similar mistake again.

What to Shop

There’s also a strong argument for investing in cookware and accessories that look just as good as they are for your health. Picking sleek stainless steel or charming, handcrafted ceramics offers the best of both visual appeal and practicality, making a small kitchen look more luxurious.

With that in mind, I’ve cherry-picked six essentials that are as beautiful as they are functional to elevate your kitchen.

Prices correct at the time of publication.

It is not just your cookware that needs an upgrade. Consider the best non-toxic kitchen appliances to strip your routine of potentially harmful chemicals.

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Good cookware can make or break a meal, and nowhere is that more obvious than in the precise, technique-driven world of Japanese cooking. From delicate rolled omelets to perfectly fluffy rice, these dishes leave little room for error, and standard, everyday pans often fall short.

Luckily, HexClad can bring professional-grade pans into your home. The brand is now bringing two of its most sought-after non-toxic cookware pieces from overseas to the US (and UK): A Hybrid Japanese Egg Pan and a Hybrid Rice Pot, both engineered to help home cooks master the finer details with ease.

Available now directly from HexClad, these pieces have already earned a strong following in Japan, arguably the greatest seal of approval. But with this being a limited release, you'll have to be quick to get your hands on them.

Why HexClad's Japanese Bestsellers Are the Perfect Kitchen Upgrade

When choosing non-toxic cookware, most of us opt for the most versatile pieces we can find within our price range, so we can buy less, save space, and money. However, some culinary arts require the right tools to master more specific techniques.

The Japanese Egg Pan offers the best of both worlds. A modern spin on a traditional tamagoyaki pan for Tokyo-style omelets, the TerraBond™ ceramic non-stick, non-toxic hybrid pan is also perfect for rolled crepes, French toast, long, narrow veggies, grilled sandwiches, sausages, delicate fish fillets, and bacon.

You would be forgiven for thinking that it's just another pan, albeit square. However, the shape has a distinct purpose, ensuring a constant diameter across the length of your omelets, meaning rolling it up and slicing it for a bento box or sushi use is quick and easy, not to mention beautiful. No more hapdash presentation. We eat with our eyes first, after all.

Cooking rice should be simple, but many of us are cooking rice all wrong. Achieving perfect, fluffy, evenly cooked grains isn't as straightforward as it might seem, but it is the foundation of countless world cuisines.

Punteha van Terheyden, Head of Solved, has Iranian heritage and grew up learning how to cook her family's Persian recipes, the key staple of which is perfectly fluffy rice. She says, 'Even if you have the best technique in the world, unless you have the right type of pot, you'll be running an uphill race.

'Having an excellent non-stick pot with a tight-fitting lid and even heat distribution is going to be the key, and the HexClad Rice Pot ticks every box with its premium, non-toxic materials and precision construction.'

The HexClad Rice Pot removes the need for a whole separate appliance cluttering up your countertops or small kitchen storage. The 2-quart pot with its unique hagama shape (wing pot) makes stovetop rice quick and easy.

The ceramic non-stick coating stops rice from sticking, while the spherical shape ensures even heating and allows oil to circulate more efficiently around grains compared to a flat-base pan for tender, not soggy, results.

Punteha adds, 'Many people use rice cookers, and I can understand the appeal, but I've also stuck to my family's techniques in well-designed and versatile cookware to save on space.'

The combination of the two new HexClad releases will transform everyday meals in your kitchen into a powerhouse setup for Southeast Asian cooking. They're the perfect foundation pieces, whether you love a well-considered breakfast or want to show off at dinner times. And, they'll last for years to come, making the cost-per-use low and great value.

What to Shop

If you wish to expand your culinary horizons, Japanese cuisine, techniques, and kitchen tools are a fantastic place to start, allowing a variety of dishes at varying skill levels to be perfected.

I have curated six essential and fun accessories you might enjoy, no matter if you are new to the style or are looking to expand your existing arsenal.

All prices were correct at the time of publication.

If you are considering a full Japanese-inspired cooking upgrade for your kitchen, knives are the next consideration. Our expert chef has weighed up whether Japanese knives are worth the money to help you make the right decision for your kitchen.

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The new oven-to-table Anthropologie Easter baking collection is exactly what is needed to easily elevate seasonal tablescapes with minimal effort. There's no need to stop and dish up into a separate vessel, as this set ticks all the boxes for function and form.

The Anthropologie Millie collection is the perfect non-toxic glazed stoneware designed with Easter motifs and delightfully charming tableware to match, which will delight fellow home bakers and avid hosts like me, saving you the embarrassment of tired serveware marring your efforts.

Suitable for seasonal entertaining and springtime sweet treats, this whimsical, non-toxic cookware is currently on limited-time sale in the run-up to Easter Sunday, making it an even more compelling investment for your seasonal setup – whether you’re hosting a crowd or simply looking to elevate your baking.

The Non-Toxic Spring Anthropologie Collection Is Perfect For Easter Hosting

Anthropologie is well-known for its adorable seasonal collections, and this spring is no exception. Their Millie range is an Easter delight, offering rustic-inspired cottage bakeware and Easter table decor.

Admittedly, you can stick to standard baking trays, but they don’t come close to the visual appeal of a beautifully styled setup on your table or kitchen counter. Every detail in this collection feels intentional, from rustic, hand-painted motifs featuring seasonal bunnies, chickens, and highland cows, to sculpted bunny-shaped handles on select baking dishes.

To add substance to beauty, what has really grabbed my attention, however, is the materials. Everything from the Anthropologie Millie Round Baking Dish to the Millie Spoon Rest is made from dishwasher-safe glazed stoneware. As a non-toxic baking enthusiast, it is music to my ears.

Stoneware is, in essence, a type of ceramic fired at high temperatures, making it more durable. Glass-glazing the ceramic then makes it non-porous, and also means that food-safe stoneware is free from lead, cadmium, and other potentially toxic elements that could contaminate your food.

What Sets This Collection Apart

There are plenty of non-toxic bakeware options on the market, from the colorful Caraway Bakeware Set, coated with non-stick ceramic, to the latest Le Creuset Oval Bread Oven crafted from quality cast iron for the perfect artisanal loaves, but the Anthropologie collection merges table-ready beauty with harm-free practicality.

The baking dishes, including the Millie Square Baking Dish, the aforementioned Round Baking Dish, and Millie Ramekins, are all oven safe up to 482°F (250°C) as well as being microwave safe.

These pieces aren’t just made for spring; they sit effortlessly within rustic, country-style kitchens or modern farmhouse kitchens all year round.

Don't just take our word for it either, as shopper AKWill shared in their five-star review, 'The round baking dish is absolutely fabulous. The floral design is beautiful, and the bunny-shaped handles add such a delightful touch. It's not only cute but sturdy and perfect for baking and serving. I love having it in my kitchen.'

Don't need a whole new baking set? The collection has some smaller offerings to spruce up your spring kitchen, too, from the adorable highland cow-topped Millie Stoneware Butter Dish to the viral Anthropologie Berry Baskets.

More to Shop

Picking up the perfect bakeware and tableware is only part of your Easter hosting checklist. Next, explore timeless Easter décor ideas that help usher in the season with elegance without veering into kitsch.

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For years, stainless steel pans intimidated me. I’d heard too many horror stories of food sticking, burning, and going to waste, so I stuck with the convenience of non-stick.

Those toxic PTFE coatings always nagged at me, and I came to see that if I wanted truly non-toxic cookware for total peace of mind and better health, I had to get over my aversion.

Then I spent an evening learning from Le Creuset's chefs how to use their Essentials Stainless Steel Frying Pan. With its high-quality construction and the professional cooks' expert advice, it completely erased my fear of this premium material.

How I Got Over My Fear Of Cooking With Stainless Steel

As someone trying to build a more non-toxic home, I wanted to make the switch away from non-stick coated pans, but every attempt seemed to end the same way.

For years, I have owned a very cheap stainless steel saucepan from a local home store, and cooking with it was a constant battle. Food stuck, sauces burned, and mid-week dinners were made more stressful. After enough failed dinners, I convinced myself stainless steel simply wasn’t for me.

It made me reluctant to invest in a higher-end pan. If cooking was already difficult, why spend more money just for history to repeat itself?

Everything changed when I had the chance to test the Le Creuset Essentials Stainless Steel Frying Pan with its chefs. Cooking breaded chicken schnitzel and even a delicate fried egg with no burning or breaking immediately proved something important: The problem wasn’t my skill; it had been expecting a budget pan to deliver a premium performance.

The difference comes down to two things: Technique and construction. This pan uses 3-ply stainless steel with a single-piece aluminum core, allowing heat to distribute evenly across the surface. That consistent heating makes controlling the cooking process far easier and dramatically reduces the chances of sticking or scorching.

The pan came home with me that same evening, and I've been using it daily ever since without the issues that had previously put me off.

The next key step was mastering the Leidenfrost effect, and, with it, learning a bit of patience. The term sounds intimidating, but in practice it’s remarkably simple.

Heat your pan dry, with no oil, over medium-low heat. Higher heat won’t speed things up; it actually makes sticking and burning worse. Once the pan is warm, flick a few drops of water onto the surface. If the water immediately sizzles and evaporates, the pan isn’t hot enough.

The moment the drops bead up and skate across the surface like mercury, it’s the perfect temperature to add your oil (the chefs recommended one with a low smoke point, such as vegetable oil, which is from Walmart) and your ingredients. This is because the high heat of the surface has created a vapour layer, preventing the drop from making direct contact with the pan. This is what prevents your ingredients from sticking and burning.

Any cooler, and ingredients will immediately adhere, and cooking (and later cleaning and caring for your cookware) becomes a nightmare.

The top tip from the expert: Keep the heat steady when you first add your ingredients, but slightly lower it when you flip them. Since the pan retains heat, turning it down a degree or two prevents burning while maintaining that ideal cooking temperature.

Once you get the timing right and have quality tools at your disposal, stainless steel becomes far less intimidating, as I have now learned personally. Stainless steel has become the standard for me now.

What to Shop

If, like me, detoxifying your kitchen is a priority, stainless steel cookware deserves serious consideration, even if you have been hesitant to make the change. I promise that once you get the hang of adding oil or ingredients at the right time, at the right temperature, it's very straightforward to use.

I’ve curated a selection of my favorite non-toxic tools for the kitchen, along with some essential accessories, to help you confidently upgrade your kitchen.

All prices were correct at the time of publication.

With your cookware sorted, check out the best non-toxic kitchen appliances to completely detoxify your kitchen.

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After spending the last few weeks cooking with the Le Creuset Modern Heritage Round Dutch Oven, I finally understand why these investment pieces inspire such a loyal following.

I’ll admit I was skeptical at first. I never questioned the brand’s reputation for quality or longevity (my mom has used her Le Creuset set for more than 30 years, after all), but I struggled to see how any of the best Dutch ovens could justify a $400+ price tag.

After testing one in my own kitchen, though, I’m absolutely converted. It has become one of the most reliable and satisfying pieces of cookware I own, and I now count myself as a fan of the brand. Here’s how it performed in my tests, and why it might be one of the smartest long-term investments you make for your cooking setup.

I Was Won Over by the Le Creuset Modern Heritage Round Dutch Oven on Test

Product Specifications: Le Creuset Modern Heritage Round Dutch Oven

Design and First Impressions: Le Creuset Modern Heritage Round Dutch Oven

Le Creuset introduced its Modern Heritage collection in August 2025 to mark the company’s 100th anniversary, revisiting archival silhouettes and refining them with subtle contemporary updates. The result is a design that softens the traditional look while affectionately nodding to the brand’s history.

I appreciate the modern Dutch oven designs, so I wasn't too sure what to make of it at first. Now, however, after having it sit on my stove for the last three weeks, its classic charm has won me over. Its a truly unique sentimental silhouette that I have come to love.

I received the classic 'Flame' color variant for review, but it is available in nine stunning options, including the rich red 'Cerise', a calming 'Sea Salt' blue, and a truly delicious-sounding 'Brioche' off-white.

One of my first surprises was the weight. My previous reference point was decades-old Le Creuset pieces that felt incredibly heavy when I was younger, so I expected something similarly cumbersome. Instead, at 10.6 lbs with the lid, this Dutch oven proved far more manageable than anticipated.

It still feels exceptionally well-made: The lid fits snugly without shifting, and the flat, ergonomic handles are comfortable to grip, even while wearing oven mitts (in my case, a pair of Le Creuset oven mitts as well).

I was also impressed with the packaging. The only plastic components were small lid clips designed to protect the rim during transit. These can be kept and reused for safer storage, too, which makes the rest of the disposable elements recyclable.

There was one sticker on the base of the pot that needed to be removed before use. This was simple enough once I got my nail under it, but if any residue remains, it would be simple enough to clean away with a paper towel and some olive oil (my favorite hack for removing stickers naturally and without scrubbing).

The instruction manual was detailed, featuring several languages and all the steps for using and caring for your cookware to make the most of your investment. I could see the smaller, compact text being more difficult for people with reduced eyesight, however.

Cooking Performance: Le Creuset Modern Heritage Round Dutch Oven

To allow for a fair comparison, I cooked the same meals in the Le Creuset Modern Heritage Round Dutch Oven as I did in the Made In Round Dutch Oven I was reviewing at the same time. The main test is my hearty stove-to-oven chicken casserole, designed to test how well the pot heats on the stove, and how easily it transfers and cooks both with and without the lid in the oven.

I started by crisping up some skin-on, bone-in chicken thighs, which formed an even golden, crisp skin without having to rotate them around the pan, showing that the cast iron heated evenly despite the stove ring being slightly smaller than the base.

The skin peeled away from the base of the pot easily, too, with the help of my silicone tongs, from Walmart, with very little sticking. Le Creuset states that you can use metal tools with its enameled cast iron, but I recommend using wooden or silicone tools where possible to prevent scratching and extend the life of all your pots, while maintaining aesthetics.

After removing the chicken, there was too much residual liquid left in the pan, but thanks to the ergonomic handles that stay cool enough to handle on the stove, this was easy to pour away. I had no concerns about grip despite it being weighty.

The fond was then easy to deglaze with a small amount of water, and the vegetables sauted beautifully, softening nicely and developing an even golden color with no scorching. I added the rest of the ingredients and brought it to a low simmer. The liquid bubbled evenly across the surface, confirming even heating (a test I replicated when making a bolognese a few nights later, which you can see in the video below).

I finished the casserole in the oven, starting with the lid on before removing the lid and adding my mom's suet dumplings halfway through. After time in the oven, you certainly need oven gloves for this.

The stiff, flat pad of my new oven gloves made lifting the handle of the lid slightly awkward, but with a little more wear and flexibility in the fabric, I can see this being simple enough. Removing the pot after cooking with oven gloves was simple, thanks to the large, flat handles.

The casserole emerged perfectly golden, with tender vegetables, fall-apart meat, and perfectly crispy skin and dumplings. As with the Made In Dutch oven casserole, it was praised as wholesome and delicious by my partner.

On separate evenings, I also tested the pot with the same sticky soy-chicken bites and comforting bolognaise. Both sauces bubbled evenly to the edges, the vegetables softened perfectly, and the meat browned uniformly. I was incredibly impressed from start to finish.

Cleaning, Storage and Maintenance: Le Creuset Modern Heritage Round Dutch Oven

I have high expectations when it comes to cleaning enameled cast iron, especially after testing the Made In pot, so I was relieved to find that the Le Creuset Modern Heritage Round Dutch Oven proved just as easy to maintain after each use.

The pot is technically dishwasher safe, but I prefer to hand-wash cookware to extend its lifespan – a practice Le Creuset recommends as well. Using a non-toxic dish soap such as Attitude from Walmart, and a soft microfiber sponge, I found that residue wiped away effortlessly, with no scrubbing required – even on the occasion when the pot sat overnight without soaking.

The Modern Heritage series features distinct, wide handles on either side of the pot, which can make storing it away slightly trickier, especially if you have small kitchen storage areas, as I do. As with any enameled pot from any brand, it’s generally recommended not to stack items inside a Dutch oven to protect the enamel. Tucking it away neatly in a crowded cabinet isn’t always the easiest option.

That said, the pot is so striking and is so recognizable that I was more than happy to leave it on display on my stove, where it doubles as both cookware and bright spring kitchen decor.

How Does the Le Creuset Modern Heritage Round Dutch Oven Compare?

I put the Le Creuset Modern Heritage Round Dutch Oven to the test alongside the Made In Round Dutch Oven, and spotted several small differences that make the Le Creuset offering, in my opinion, the more worthy investment if you have the budget.

Tested using the same recipes, in the same kitchen, under the same weeknight conditions, the ovens produced very similar overall results. The meals were all delicious, they were both easy to clean and maintain, and they both looked fantastic.

The real differences emerged in day-to-day cooking performance. The Dutch oven from Made In, for instance, didn’t distribute heat quite as evenly to the edges as the Le Creuset did. As a result, I found myself needing to be slightly more hands-on – rotating meat and stirring sauces more frequently to ensure everything cooked evenly.

Weight was another noticeable distinction. The Made In pot comes in at 13.6 lbs, compared to 10.6 lbs for the Le Creuset Modern Heritage Round Dutch Oven. While the difference might seem minor on paper, it was immediately noticeable when lifting the pots one after the other with the lids on, making the Le Creuset significantly easier to maneuver in everyday use, especially when it's packed with ingredients.

That being said, the Modern Heritage Round Dutch Oven is one of the more expensive options on the market, retailing on the Le Creuset website for $420 at the time of this review. This is $121 more than the Made In pot.

Having used both side by side and enjoyed each thoroughly, I would still see myself reaching for the Le Creuset every time, even at full price. It offers just a touch more everyday convenience, a broader and more striking color range, and the brand heritage that makes it feel like a piece I could genuinely pass down through generations.

My Verdict: Should You Buy A Le Creuset Modern Heritage Round Dutch Oven?

All in all, I believe that despite the price, the Le Creuset Modern Heritage Round Dutch Oven is one of the best non-toxic cookware investment purchases you can make for your kitchen.

Whether you are a casual home cook or an avid amateur chef, it is an heirloom-quality piece that delivers on taste and experience, simplifying cooking and looking good while doing so.

Yes, the price is high, but you will be buying one pot you will likely never have to replace, saving money on more affordable replacements over the years. If you have the budget, it is a robust and high-performing cooking asset for any household.

How We Test Cookware at Homes & Gardens

The best cookware has to tick all the boxes: Versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about how we test cookware at Homes & Gardens, including how long we vet each piece for and specifically which recipes we trial.

I test all cookware in my own home under real-world conditions – usually mid-week meals cooked after work, putting the pans through regular use over a range of recipes to get a good understanding of how these pans perform and fit into the everyday, hard-working home.

What Else to Shop

If lasting performance and vibrant, classic colors shape your cookware choices, a Le Creuset Dutch oven deserves a prime spot in your kitchen – especially if you want pieces that reward careful maintenance with years of reliable, versatile cooking.

I’ve put together some of our favorite Le Creuset investments, along with affordable tools to keep it looking and performing its best year after year.

All prices were correct at the time of publishing.

Is a Dutch oven not quite right for your cooking style? Explore some of our favorite Dutch oven alternatives, designed to deliver high-quality results no matter your preferred cuisine or daily cooking routine.

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Since testing the excellent non-stick, non-toxic Our Place 11-Piece Essentials Cookware Set, I have been entirely converted to its heirloom quality, faster cooking, and easy cleanup.

Not only does this high-performance set include everything you need for everyday home cooking, but its carefully thought-out inclusions and varied sizes make it possible to produce meals for guests or bigger families. And aside from the faster cook times, each item takes less than 30 seconds to clean by hand. Plus, the provided matte organizers banish the stacked-pot hassle.

As an avid cook on a budget, I've always made do with the cookware I could afford and replaced them every couple of years as they began to flake, but I'll admit, I'll now forever be investing in the best non-toxic cookware, as these are built to last, look beautiful on display, and make cooking truly joyful.

Specifications: Our Place 11-Piece Essentials Cookware Set

Design and First Impression: Our Place 11-Piece Essentials Cookware Set

The packaging was all cardboard and recyclable, without any plastic to worry about, which makes it easy to remain sustainable at home when shopping online with Our Place.

Opening it up honestly felt like all my birthdays had come at once. It was definitely joyful as an avid home cook to experience unpacking it all. Every item was meticulously and securely packed, so there was no risk of the glass lid or recycled plastic organizer breaking in transit. Delivery was fast, too, arriving within 48 hours of the order.

A few things struck me as I got everything out and inspected this set: It's extremely high quality and quite heavy, though lighter than I was expecting, and beautiful.

Additionally, the storage organizer took less than two minutes to slot together, and the sturdy construction and matte finish resulted in me organizing my kitchen for spring, just to keep this 11-piece stunning set on display.

I opted for the Terracotta, but it's also available in Cream, Blue Salt, and Char. Each one looks and feels deliciously expensive and is also available in an 8-piece, 17-piece, and 21-piece set. All variations come with the matte cream organizer.

I was very excited to try it all out and sat down and wrote a month-long meal plan to enable me to use every element multiple times in my day-to-day cooking, and to include our set tests (jump to my test results).

Over the years, I have used various sets of copper pans, affordable non-stick pans, and mid-range sets such as Scoville's Neverstick collection. I have always been an avid fan of non-stick for its ease of cooking and the minimal need for oil, so I was keen to see how a premium set compares.

The Our Place 11-Piece Essentials Cookware Set came with a color booklet on care guidance, which was easy to understand. All I had to do to get cooking was take off the easy-peel stickers inside the pans and on the lids and hand-wash before use.

There was no smell from the pans, lids, or silicone elements, even before their first clean.

Performance: Our Place 11-Piece Essentials Cookware Set

I've been cooking with these pans daily for over a month, and as I eat a hot lunch and dinner on an intermittent fasting food plan, and sometimes cook separately for my nine-year-old daughter, I have gotten plenty of testing experience across 75 meals with this 11-piece Our Place set.

As I am disabled and in chronic pain, my husband helped with testing by being my hands and feet when I was unable to do so. It's worth noting that the weight of the set felt like a slight barrier at first, but I quickly got used to it.

As a reminder, this set includes:

• 10in. Fry Pan (4lbs with lid)
• 2 qt Saucepan (3.5lbs with lid)
• 4 qt Saute Pan (4.7 lbs with lid)
• 7 qt Stock Pot (4.9lbs with lid)

To get an in-depth idea of the performance of the premium Our Place 11-Piece Essentials Cookware Set, I used it over the course of 75 cooking sessions, including my usual mix of western, Mediterranean, Persian, and Far Eastern dishes, plus our four standard tests, below.

Remarkably, everything cooked at least 30% faster, was always evenly finished, and even the messiest cook took no more than 30 seconds to clean by hand. The lids connected all the way around the food, which was never dry, and I did not experience any over-bubbling and messy sides.

I was immediately obsessed, so to protect the Thermakind® coating over the longer term, I upgraded to a 22-piece silicone cooking utensil set from Amazon (and threw out my old ones that were a mix of plastic and metal).

The strainer was fabulous for washing any volume of fresh produce, but I was unable to rinse my rice as I usually do in my plastic strainer, which has long, thin gaps, rather than this strainer's round ones.

Here's how the pans set fared against our tests:

Test 1: Frying Onions

There was no sticking, and onions were easy to fry with only a few pieces overcooked, and I'll admit that was my fault for setting the heat too high to start. When I caramelized some onions on a low heat, expecting them to take the usual 45-60 minutes, they were done by around 35 minutes and only needed the initial splash of olive oil. They caramelized without sticking, colored nicely without scorching, and despite my regular use of saffron and turmeric for aromatics, the pans never stained. Washing the pan after these tasks took around 15 seconds.

Test 2: Cooking a Sauce

It took 10 minutes for the sauce to start simmering in the center on a medium heat, and by 20 minutes, the entire sauce was evenly simmering, despite the stove ring being about two-thirds of the pot diameter. None of the sauce stuck to the pan, and the liquid residue rinsed out immediately. It took a few swipes of a soapy, soft dish sponge to clean it fully.

Test 3: Seared Chicken Breast

The chicken breast pieces seared nicely in the frying pan, and had a little bit of that delicious seared texture on the outside, whilst maintaining the tenderness inside. I did find that even my largest stove ring was smaller than the frying pan, so I had to move the pan a bit for the last few minutes to get the lower segment of the chicken equally seared. The same result can be achieved by regularly tossing the contents in the last 10 minutes.

I worried that the fond (the golden residue from the searing) that appeared stuck to the plate might be hard to wash off by hand, but actually, it lifted quickly with warm soapy water and the soft side of my sponge.

Another time that I added a sauce to the seared chicken, the mixing in of the liquid lifted that fond before I got to washing up.

Test 4: Fried Eggs

The middle of the frying pan feels slightly raised, so my cracked egg slid a little bit on the oil and made a spread-out shape, rather than the roundness I would have liked. In later cooks, when I used less oil, it stayed in place.

I worried for a moment midway through frying the egg that it was going to stick to the pan despite the oil I had used. But once the egg was ready and had lovely light crispy edges, it unstuck itself, and I was able to slide it off the pan without it folding or breaking.

I found the egg cooked faster than I was used to on medium heat, so the yolk was a little overcooked for my taste the first time. After that, I found that four minutes was adequate for a crispy-edged, runny-yolk fried egg.

Test 5: The Gamut of My Persian and Other Homecooked Dishes

I cook a range of cuisines, but particularly enjoy my family's complex Persian recipes, which include steaming, frying, boiling, par-boiling, and sauteing.

While you may never cook Middle Eastern food, this type of rice and meat with vegetable stew-based cuisine really puts pots and pans through the gamut of its functionality, and I think it's important to share these insights, as they reveal the excellent, consistent performance of the Our Place 11-Piece Essentials Cookware Set.

• Rice: This carbohydrate underpins 90% of Persian meals and therefore, we have high standards for cooking it, and the deliberately crispy 'tahdig' (which translates to the 'bottom of the pan' from Farsi). Nailing that crispy bit is a skill hard-earned over time, but the exceptionally even and fast cooking of the Our Place Stock Pot makes tahdig creations incredibly easy. In previous pans, the tahdig is not entirely even in color and often darker (and sometimes edging on burned in the center if you're not careful). The Our Place Stock Pot delivered a crisp, even, perfect tahdig without any hint of a hot spot mark, and fluffy, separated, ideal rice. I didn't need to use as much oil either for the tahdig, and the firm 100% closure with the lid makes it ideal for the steaming element of the process. My husband and daughter told me I made my 'best ever tahdig' in these pans.
• Red meat: Once again, even and fast cooking, fabulous fond, and in 75 meals, nothing burned. That will have an element of user skill, of course, but I genuinely found it hard to burn anything.
• Herbs and vegetables: Persian stews are usually made with red meat such as lamb or beef, and an abundance of one vegetable that is fried, steamed, simmered, or both. I cooked stews with mince and diced lamb or beef, and vegetables such as celery or aubergines, as well as dishes with mixed fresh green herbs (fenugreek, parsley, cilantro) that were put in a food processor first, in the frying pan, saute pot and stock pot, depending on the volume I needed for an evening meal, or for larger batch cooking. I found the set to saute, fry, steam, and simmer very evenly. I twice forgot to stir two stews over a longer cook, and it was all evenly cooked through without anything stuck to the bottom of the pot/pan. It also handled denser and harder to cook greens such as rainbow chard brilliantly, with the tight lid connection keeping in all the steam and moisture.
• Dried fruits: Barberries, dried apricots, raisins, and sultanas are present in my Persian meals, especially in addas polo (aromatic beef mince and green lentils with cardamon and cinnamon rice, topped with sautéed saffron fruity jewels). The way the lids keep all the moisture in made the dried fruit feel fresh and juicy. It was impressive.
• Pancakes: Our Saturday morning pans were a breeze to make, and I found cooking on a medium heat for a little bit longer than in my previous pans gave a more even cook than my usual medium-high setting. The pancakes, in fact, showed the evenness of the heat dispersion in concentric ring marks and golden finish. They slid off the pan with no sticking.
• Flatbread: My usual quick homemade quarter-inch thick flat bread made with flour, baking powder, salt, and Greek yoghurt proved difficult to cook in this pan without burning, as the recipe calls for no oil. I found the charred bits were edible, but reducing the thickness of my flatbread by half meant it got cooked through without any unpalatable charring. These pans have instructions to always use oil or butter when cooking, so the pan is not dry, so be aware.
• Pasta: A 30% faster boil meant a quicker-fed hangry child, which was a big win in my house. I also found that parboiling my rice ahead of the Persian tahdig and steam process pictured in the gallery above took just five minutes instead of the usual eight. If you treat yourself to an Our Place set, do titrate your cook times down or keep a close eye on the first few times you use this set, as it's likely to be ready before you expect it to be.

Overall, my cooking experience with the Our Place 11-Piece Essentials Cookware Set was excellent, and even though I'd never cooked with pans of this weight previously, I quickly grew used to it.

During stovetop use, the long pan handles never got hot enough to be an issue (just don't touch the metal between the round silicone marker and pan, but during oven use, and when the stockpot with the short handles was on the stove for 40 minutes, both the handles on the side and on the lid were hot enough to need oven gloves.

A set of oven gloves is all you need. I prefer silicone oven mitts from Amazon that are machine-washable and have a non-slip texture for secure handling, rather than traditional fabric ones that can feel uncomfortable and slippery if you're dealing with anything heavy.

Cleaning and Storage: Our Place 11-Piece Essentials Cookware Set

One of my favorite things about these pans is that, despite the 75 dishes I cooked, only one required anything more than a quick rinse and wipe-down with soapy warm water and a soft sponge.

Cleaning all 11 parts of the set was exceptionally easy, negating the need for it to be dishwasher-safe (it is not).

Every usage resulted in a sub-30-second clean before it was back looking as good as new. I tend to dry mine immediately after use with a dishcloth. I love the machine-washable Icon Heart Jacquard Dishclothes from Anthropology, which are beautiful enough to leave out on display.

Of the one time I had a persistent mark on one of the pans (from charring the flatbread), I popped a sprinkle of baking soda on (that's sodium bicarbonate, available at Walmart in a resealable tub, and NOT soda crystals, which are too abrasive), and the mark cleared with a little elbow grease in under a minute.

The instructions advise against cooking without oil in these plans, so that explains the harder clean post-flatbread, which is meant to be cooked in a dry pan.

As for the storage, the organizers that come with the set, which are made from recycled plastic and have a lovely cream matte finish, are a perfect fit and stable. They come in two sets, one for the pans and one for the lids. The stock pot won't fit in it, but the strainer stacks inside it under the lid, so it is self-contained.

I found the entire set and storage organizer to be so beautiful, I rearranged my kitchen to keep it all on display. Having the set on top of my IKEA KALLAX storage unit also makes access to these heavier pans easier as I have weak wrists, as well as hip, back, and neck pain. For me, lifting these heavier pans out of a low kitchen cabinet would be prohibitive in the long term, so where you will keep yours may be a consideration.

However, these are lighter than, say, the best cast-iron cookware or Dutch ovens, but around two to three times heavier than average, more affordable non-stick pans.

I did quickly get used to the weight, but when washing, I had to have a clear sink to place it on the bottom, and clean it on a solid base, rather than holding it up and cleaning in the air as you might a lighter dish or pan.

How the Our Place 11-Piece Essentials Cookware Set Compares

Whilst I haven't personally yet tested other non-toxic and PFAS-free heritage pots such as Caraway's Ceramic Coated sets, or the cult-classic Our Place Always Titanium pan our chef reviewed and loves, I have spent a lifetime cooking in non-stick pans with brands from the US, UK, and the Middle East.

Our Place 11-Piece Essentials Cookware Set is, by far, the heaviest, fastest, most evenly-cooking, and easiest-cleaning I've used.

They are so good, in fact, that I spent a weekend with my husband and daughter, decluttering all of our kitchen cabinets, and reorganizing everything in our kitchen layout to keep our Our Place set on display and accessible at all times.

If you would like to invest in a premium set but are put off by Our Place's weight, or perhaps if you have a weak grip or painful wrists, I recommend the lighter Our Place Stainless Clad Frying Pan, which is 2.25 lbs, and offers a premium cooking experience. Our in-house chef, Lydia Hayman, tested it and rated it our best overall non-toxic cookware choice.

What Shoppers Say About the Our Place 11-Piece Essentials Cookware Set

On the brand's site, this set has 23 verified customer reviews at the time of writing, averaging 4.6/5 stars.

The themes of comments include how much users love' them, find them to be of 'great' quality, 'easy to cook with', 'wash up beautifully.

Many note that the included organizing system is so easy to use and maintain, and that their relatives now want their own set. I agree with all of the above, and have so far had a relative purchase this set after seeing the performance in mine.

One of the four-star reviewers on the Our Place site noted that they'd docked a star only because they'd not used one item in the set, whilst another noted this was an upgrade from their first set of Always Pans and Perfect Pots. They noticed the superior technology in this set but missed the compatible wooden utensil sets and the non-metal handle of their previous set.

The two low reviews remarked that these pans were delicate and scratched easily. They did not note what kind of utensils were being used during their cooking sessions, but I can confirm that using silicone ones, as recommended by the brand itself, has left mine looking as good as new after 75 uses.

I will update this review after six months and a year to report how the surface has held up over time.

Who the Our Place 11-Piece Essentials Cookware Set Would Suit

The set currently retails at around $350, though if you bought the items in this bundle separately, it would set you back more than $550. Because of the price point, this is unlikely to be a first-cookware purchase for those going off to college or to live with friends.

It would, however, make a wonderful wedding gift, or if shopping for yourself, for avid home cooks who will commit to cleaning it by hand and enjoy it for years to come.

If you have a healthy gifting budget, this would make an impressive present for a style- and health-conscious loved one, as even the unpacking of this PFA- and PFOAs-free non-toxic cookware set feels like a luxurious treat. Think of the friend who has already invested in one of the best non-toxic air fryers or non-toxic coffee makers: This is likely very much up their street.

If, however, your budget is tight, you can't commit to handwashing, don't like heavier pans, or don't have any interest in opting for an overtly stylish selection, you may prefer a lightweight, affordable non-stick set. They won't often last as long, and may contain some forever chemicals, so be aware of PFAs and PFOAs in materials lists and other labels that our experts warn to watch out for in cookware.

It's worth noting that the extra weight of sets like this one usually means more complex and advanced technology, even heating, and more durable cookware.

How We Test Cookware

Our robust methodology for testing cookware at Homes & Gardens allows us to compare performance, materials, ergonomics, heat distribution, ease of cleaning, longevity, aesthetics, and, of course, value.

We vet these items across our test kitchen, or in our homes, for a number of weeks, so we can cook a variety of ingredients, meals, and protein types to enable a rounded assessment.

This includes sticky foods such as fried eggs, to see how the non-stick materials or coatings perform on everyday foods, as well as different methods, including searing, frying, sautéing, braising, and oven-baking (where applicable).

More to Shop

If you're interested in similar sets with different items included, or accessories to keep your high-end pots and pans in great shape, and make their use the easiest it can be, I have curated a non-toxic selection for you.

All prices were correct at the time of publishing.

Once you have made your investment, be sure to brush up on the mistakes to avoid when cleaning kitchenware to protect your set in the long term.

To further your non-toxic kitchen journey, explore our best non-toxic coffee makers and our vetted selection of cast-iron pans and Dutch ovens.

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After cooking in the Made In Round Enameled Cast Iron Dutch Oven for three weeks, it's clear that it holds its own amongst the top competitors for quality, reliability, and style. I was able to bake bread, roast meats, and simmer wholesome stews in this practical kitchen essential, which would surely become one of your most sought-after heirloom pieces.

The best Dutch ovens can be costly, so it is only right to expect quality, well-rounded flavors, and simple maintenance from your chosen pot. Luckily, the Made In Dutch oven delivers on all three counts and then some.

This is how I found cooking with the Made In Dutch oven over the last three weeks, the few minor snags that resulted in me docking half a star from my review, and why I think it is a fantastic mid-price offering for the busy, everyday home cook.

I Was Impressed by the Made In Round Enameled Cast Iron Dutch Oven on Test

Product Specifications: Made In Round Enameled Cast Iron Dutch Oven

Design and First Impressions: Made In Round Enameled Cast Iron Dutch Oven

I loved the simple yet elegant styling of the Made In Round Enameled Dutch Oven. It has a sturdy cast-iron build, a heavy base, and a polished enamel surface. The lid felt well weighted, and the polished handle was secure and easy to manoeuvre.

I received the heritage 'Harbour Blue' color to review; however, it is also available in 'Made In Red' and 'Antique White', with occasional special edition seasonal colors available throughout the year.

At the time of writing, this includes 'Willow Green', 'Marigold Yellow', and Ruby Red', all three of which are unquestionably sumptuous by design. This is a good range of colors, but it is a far cry from the positively indulgent range of color options from the likes of Le Creuset. If you are not a die-hard collector or are indifferent to your pots matching your beautiful kitchen ideas, this will not be a problem.

The packaging also left an impression, made from nearly 100% plastic-free materials (cardboard and tissue paper) with the minor exception of four small plastic clips that sat around the top of the pot to protect the rim and the nestled lid during transport.

This is the same packaging approach used by other heritage Dutch oven brands, including Le Creuset; however, I am not going to dock points for this, especially as you can keep the clips and reuse them to safely store your pot without damage. Overall, I was very pleased with how thoughtful the packaging was, making it easy to be sustainable at home when shopping with Made In.

Cooking Performance: Made In Round Enameled Cast Iron Dutch Oven

To ensure a fair test, I used the same approach we have used in the past to test Dutch ovens and cooked a stove-to-oven chicken casserole to test the versatility and limits of the pot.

I started by rendering the skin-on, bone-in chicken thighs, which developed a beautiful golden, crisp skin. The chicken thighs stuck ever so slightly, but it was nothing that my silicone utensils, available from Amazon, couldn't work around.

This was when I noticed that the edges of the Made In Round Enameled Cast Iron Dutch Oven did not get as hot as the centre. The wide base of the 5.5 qt pot overhung the edges of my largest electric stovetop ring, so I believe this is partially to blame. As a result, I had to move the chicken to ensure all edges were crisp and golden. This was more noticeable when I removed the chicken from the pot, and the layer of fond was localized to the centre of the pot.

The fond was easy to deglaze after adding my vegetables (onions, carrots, and garlic), using a wooden spoon to stir. Made In recommends avoiding metal utensils in their pots to protect the enamel from scratches. Within a few minutes of cooking, the vegetables softened nicely and developed a golden color. At this point, my kitchen smelled delectable.

Finally, I added the tomato paste, chicken stock, potatoes, and peas to the pan and brought it up to a slow simmer. Again, the bubbles were centered and didn't reach the rim, suggesting that even after a prolonged heating period, the pot doesn't quite distribute heat evenly. This was replicated in another, separate test I ran with a soy sauce glaze (video below).

To finish, I added the chicken back in so that the skin remained above the liquid level, added the snug-fitting lid, and placed the pot in the preheated oven. This pot is marginally heavier than other makes at 13.6 lbs, with the similarly sized STAUB Dutch oven, available at Amazon, coming in at 12.57 lbs and Le Creuset's sitting at 11.5 lbs.

While it was easy enough for me to bend to place in my floor-level oven, it may be moderately more cumbersome for someone with less grip strength or wrist pain. Luckily, the flat, ergonomic handles ensure a secure grip on the pot, and I found that after 30 minutes on the stove, they were still cool enough to handle without gloves.

Halfway through, I removed the lid and added my mom's suet dumplings to bake and crisp. After the full cooking time, removing the pot from the oven with oven gloves was easy thanks to the sturdy flat handles.

The casserole emerged perfectly golden, with butter-soft vegetables, fall-apart meat, and remarkably crispy skin and dumplings (tapping on them with my cutlery produced a seriously satisfying sound). On the taste test, my partner dubbed it one of the 'best meals' I have ever made, and we have been cooking together for over six years, so that certainly speaks to the quality of the item.

On separate evenings, I also assessed the pot by making seriously sticky soy-glazed chicken bites and a hearty bolognese. On both occasions, the meat cooked beautifully, developing good color and flavor that far surpassed my experience cooking in traditional non-stick or more affordable stainless steel.

However, both meals also highlighted the same issue of the pot not heating evenly to the edges on my electric stove. Sauces didn't bubble to the edges, and the meat needed to be moved closer to the middle for more even results. It's a minor inconvenience, but one nonetheless. Overall, however, I was very impressed.

Cleaning, Storage and Maintenance: Made In Round Enameled Cast Iron Dutch Oven

One of the best parts about cleaning enameled cast iron is that you only need soap (I use a non-toxic dish soap such as Attitude from Walmart) and a soft sponge. Made In stresses that the Dutch oven is hand-wash only, so I was thrilled at just how easy it was to clean. Even after simmering a seriously sticky soy glaze, a swill with plain warm water was enough to disloge 90% of the residue, with the soap and sponge removing the rest rapidly, and with next-to-no effort.

I allowed the pot to soak in water and soap overnight after the casserole (out of laziness, truthfully), and the next day, even the baked-on residue wiped away instantly, no elbow grease required.

As the pot is on the larger, heavier side, this task can be a little finicky. My partner and I are both avid gym-goers, so this made the task easier, but for others, washing (and towel drying immediately after to prevent rust) might prove to be a workout. I found that putting the pot on the counter and drying the inside, followed by the outside, rather than trying to juggle it in my hands, was a lot easier and minimized the risk of my dropping it on my toe.

Storing the Made In Dutch oven (as with any sizable cooking pot) requires quite a bit of cabinet space. This proved tricky in my tiny kitchen, so I opted to leave the pot out on the lesser-used back rings of my stove. Luckily, it looks stunning enough to double as practical but pretty kitchen decor. Enamel is more delicate than it looks, so you want to avoid stacking other pots inside of it.

How Does the Made In Round Enameled Cast Iron Dutch Oven Compare?

The main competitors for the Made In Dutch oven are to be found in Le Creuset and STAUB, two heritage heavyweights in the enameled cast iron world.

All three are well designed and provide fantastic flavor and texture; however, Made In's offering comes in more affordably. At the time of review, the 5.5 qt Made In Round Dutch Oven retails for $299 on their website, around $130 dollars less than both equivalent offerings from either brand. For the minimal disparity in cooking results and variance in color options, it is a reasonable mid-range price point.

It isn't the lowest-priced option we have reviewed, the Lodge Dutch oven reviewed by Lydia Hayman, but it outperforms the more affordable option by a mile, offering more robust construction that will last for years.

The Made In Dutch oven is also capable of withstanding higher oven temperatures than Le Creuset and STAUB, oven safe up to 580°F (304°C), compared to 500°F (260°C). We're not sure when you would need that high a temperature, but it does offer some peace of mind that you won't easily damage it with heat.

Overall, it stands in good stead as a great mid-tier Dutch oven that I feel will last for years with the correct care.

My Verdict: Should You Buy A Made In Dutch Oven?

If you are looking for a good quality, reliable Dutch oven but don't want to spend a small fortune on one, you can't go wrong with the Made In Dutch oven.

I found it to be very robust, easy to use, and good-looking, and it created a delicious flavour and texture in my food. It is also completely free from PFAS, one of the most important labels for food safety, so it provides one of the best non-toxic cookware experiences, too. It is the perfect mid-range investment for any home cook.

How We Test Cookware at Homes & Gardens

The best cookware has to tick all the boxes: Versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about how we test cookware at Homes & Gardens, including how long we vet each piece for and specifically which recipes we trial.

I test all cookware in my own home under real-world conditions – usually mid-week meals cooked after work, putting the pans through regular use over a range of recipes to get a good understanding of how these pans perform and fit into the everyday, hard-working home.

What Else to Shop

Maintaining and cleaning your cookware investments with the right tools and products will help to ensure its longevity and make every meal made in it worth the initial outlay. Here's my selection of the best.

All prices were correct at the time of publishing.

Once you have made your investment, be sure to explore the most common Dutch oven mistakes people often make when making meals with their new cookware to ensure perfect results and a pot that will last for decades.

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When we purchase a pan, it's easy to assume the labels it carries have enforceable standards. In reality, terms such as non-toxic and safe are largely unregulated – allowing manufacturers, at least in principle, to affix such branding, even if their products aren't entirely aligned with the descriptions. This is especially the case for non-stick pans, and the several coating options available.

To be clear, many brands operate in good faith, but there are some clever marketing traps and vague terminology that can obscure meaningful distinctions in material composition and safety. As a result, your pans may not be as health-conscious as you think.

To enable you to confidently choose the best non-toxic cookware that is actually safe for cooking and free from greenwashing, I consulted industry experts to learn more about the terminology to look out for.

Why Your Pan Might Not Be What it Seems

When deciding on the best cookware for your needs, non-stick is suitable for and often easiest for the majority of home cooks, offering convenience during cooking and when cleaning up after dinner.

However, there are health risks associated with some traditional non-stick pans. Made with PTFE-based plastics, these thinly coated pans are affordable and simple to use, but risk flaking and chipping, contaminating your food with potentially harmful 'forever chemicals'. Some studies have even found that undamaged PTFE coatings release microplastics into food.

In response, a wave of cookware manufacturers began developing products positioned as non-toxic alternatives, seeking to address mounting concerns around material safety and chemical exposure.

However, as Dr. Eric Roy, head of science at Culligan International, explains, 'You should be cautious of broad terms like “non-toxic,” “chemical-free,” or “green” as they are unregulated claims.' This means there are no legal standards for manufacturers to meet when using these terms to market their products.

Melissa Vaccaro, senior food safety program specialist at the National Environmental Health Association, adds that the loose regulation that is in place in the US is more of a patchwork system.

Navigating the safety of your kitchen cabinets is surprisingly complex, largely because oversight is split between three different federal heavyweights. While the FDA monitors the safety of materials that actually touch your food, the EPA controls the environmental impact of manufacturing chemicals like PFAS.

Meanwhile, the FTC is left to police whether a brand’s green marketing is actually deceptive. Despite this triple layer of bureaucracy, there is a catch, Melissa explains: 'There is no single legal definition of ‘non-toxic cookware.'

The Terms You Need to Know

There is a lot of complex-sounding jargon surrounding cookware, which can make searching for truly safe selections difficult. Understanding the key terms and chemical abbreviations can make this easier:

• PFAS: Stands for per- and polyfluoroalkyl substances. According to the EPA definition, these are long-lasting chemicals (sometimes referred to as 'forever chemicals') that break down very slowly over time. Some studies have shown that exposure to these may be linked to harmful health effects in humans and animals.
• PFOA: Stands for perfluorooctanoic acid. This highly persistent 'forever chemical' is a type of PFAS, detailed above, and makes products water-repellent and non-stick. It does not break down in the body, leading to widespread health concerns.
• Fluoropolymers: These are high-performance plastics that offer low friction, meaning foods do not stick to the surface.
• PTFE: Polytetrafluoroethylene makes pans very non-stick as its high molecular-weight makes it extremely low-friction.
• Ceramic Coating / Sol-Gel Coating: This is a silicone-based coating that is generally free of PTFE and PFAS. Melissa adds, 'They are a good option for consumers seeking PFAS-free options, but the performance declines faster.'
• Hard-Anodized: An electrochemical process that makes aluminium-based pans harder than stainless steel, and is used as a base for a non-stick surface to make them more resistant to damage and increase the product's longevity.
• Teflon: This is a brand name, often used as a blanket term for anything non-stick; however, not all non-stick products are Teflon-made.
• Diamond / Titanium Reinforced: These are particles added to coatings to increase lifespan and scratch resistance. Melissa warns that hybrid or reinforced pans marketed with these 'still contain PTFE unless explicitly labeled otherwise.'
• Forged / Cast Aluminium: This is a construction method that makes the aluminum base of a pan more durable than regular pressed aluminum.

Greenwashing Tactics to Look Out For

Generally speaking, the broader the claim, the more sceptical you should be, says Dr. Eric Roy.

'I’d recommend consumers look for specific disclosures about materials used, heat limits, and care instructions, instead of relying on marketing language,' he urges. 'Manufacturer transparency is a better indicator than broad claims – and if you cannot find that, move to the next option.'

Melissa says there are some set terms you should be aware of when trying to create a non-toxic home, whether you are selecting the best non-toxic coffee maker or the best non-toxic air fryer:

• Non-toxic: There is no regulated definition of 'non-toxic cookware'. It does not legally mean PTFE-free or PFAS-free.
• PFOA-free: Almost all cookware qualifies today. It does not mean PTFE-free or PFAS-free. This is one of the biggest sources of confusion.
• PFAS-free: This is more meaningful and generally indicates no fluoropolymers, including PTFE. However, there is no standardized federal labeling definition – it falls under general truth-in-advertising rules.
• Ceramic: Usually means a silica-based sol-gel coating, not solid kiln-fired ceramic.
• Chemical-free: This phrase is scientifically meaningless. Everything is made of chemicals, even water. Whether the chemicals are safe, stable, or harsh is the crux of the issue.
• Diamond-infused / Titanium-reinforced: Often still PTFE-based coatings with reinforcement particles.

If you are not sure what category your pan falls into, and no longer have the box, Melissa suggests checking the manufacturer's website.

'If it says “PFOA-free” but not “PTFE-free,” it likely contains PTFE,' she warns; however, 'If it says “PFAS-free,” it likely does not contain PTFE.

'If you are still not sure, contact the manufacturer directly and ask: Does this product contain PTFE? Does it contain any PFAS? Is this a fluoropolymer coating? Visual clues (dark slick surface vs. light ceramic appearance) can help, but disclosure is more reliable.'

The Materials the Experts Trust

Navigating complex terminology and marketing jargon can make shopping tedious at best. Luckily, some high-quality pans, cookware and accompanying tools are made without 'forever chemicals'.

For Melissa, a go-to option is enamelled cast iron. These pans, such as the STAUB Stackable Cast Iron Set from Amazon, which we gave five stars to after testing, or the Made In Round Enameled Cast Iron Dutch Oven (which I am currently reviewing and am seriously impressed by), use a fused glass coating, meaning they contain no PFAS and are extremely durable with a long lifespan. 'They are the best for avoiding potentially harmful synthetic coatings,' she says.

Next, she recommends seasoned cookware, such as The Field Company's No.8 Cast Iron Skillet from Amazon, or the STAUB Grill Pan, also from Amazon. These rely on regular oil seasoning. 'Unlike synthetic non-stick coatings that flake off and can't be fixed, a polymerized oil surface can be rebuilt simply by cooking with more fat or re-seasoning the pan,' she explains. That's why the best cast-iron cookware, for example, will need continued seasoning and maintenance.

Another fantastic option is stainless steel – an inert metal that does not react with foods, preventing harmful substances from leaching. It is also resistant to corrosion. This is my personal preference, and it is incredibly simple to cook with once you learn how to clean and care for cookware correctly.

I recently moved to using the Le Creuset Classic Stainless Steel Round Frying Pan and will never consider another stainless steel pan again. It heats evenly, cleans wonderfully, and sears meat beautifully. It is on the more expensive side, but it is a pan I am sure will last me for years to come.

Meet the Experts

It isn't just your pans and bakeware you need to watch out for when selecting more health-conscious alternatives. Stay vigilant when shopping for any non-toxic kitchen appliances, including non-toxic kitchen utensils, too.

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Rigorously using an anti-splatter lid on any food being heated in the microwave was an essential protocol in my family home growing up, and it’s a domestic standard I’ve carried forward into my own home for the last 15 years.

It not only helps your food heat evenly without dehydrating, but it stops splatter and food mess from turning into stubborn residue inside your microwave that then becomes labor-intensive to resolve. I’m certain that’s why the $2 microwave lid from IKEA is a constant bestseller.

It’s dishwasher safe and composed of polypropylene, which is robust, recyclable, and a considered way to keep microwave cleaning to a minimum.

Re-Heat Food Evenly and Prevent Splatter in Your Microwave

I have two microwave lids that are in continuous utility, and when one is in the dishwasher, the other is in the microwave. In fact, I leave a clean one in the microwave ready to use for the next person in my household to reheat meals or steam vegetables, so there is no excuse to skip this mess-saving addition for easy-clean up after meal times.

The affordable IKEA bestseller features steam vents to allow pressure to escape without the moisture in your food entirely evaporating and leaving you with a diminished texture or unpalatable food.

It is also non-toxic as it’s able to withstand high temperatures. The issue with plastic leaching chemicals or microplastics into food usually occurs when they are not built for high heat, and begin to offload microplastics or toxins during high-heat tasks.

Polypropylene, used in the IKEA lid, is BPA-Free, which is otherwise a significant concern and often found in older polycarbonate plastics. This bestseller is also phthalate-free and chemically resilient to fats, acids, and most organic solvents, making it a very safe choice for reheating food daily without concern.

I utilize this tool in multiple ways:

• To steam vegetables quickly: Add a couple of tablespoons of water to your microwave-safe bowl, place your veg inside, and top with the lid.
• To quickly prepare ‘baked’ potatoes: While you won’t achieve the crunchy outer skin of a traditional oven, you can microwave a potato in 8-10 minutes. Simply wash and dry your potato, perforate the skin with a fork, and microwave with the IKEA lid on. Polypropylene maintains its structural integrity, so it will not warp during longer sessions the way a thin plastic lid might. To finish, a five-minute stint in a non-toxic air fryer will provide that delicious, crispy exterior.
• To reheat food without splatter: If you’ve ever heated a soup, stew, or sauce, you’ll know the mess it can make as it splatters across the interior of your appliance. Utilizing a lid limits splatter to the lid itself, which is easily sanitized.
• To preserve moisture in food: I grew up in a Persian household where we ate rice daily. We cooked large batches and reheated them in the microwave; using a lid meant the moisture didn’t escape and leave the grains dry or brittle.

There is often worry that reheating rice can cause food poisoning, but I have not once in my 40 years experienced this, and rice remains a daily staple in my diet. The integrity concern usually stems from improper storage or failing to reheat the food fully.

To do so properly, I either defrost my portion in the fridge overnight or use the defrost setting on my microwave before heating it fully with the lid on and a splash of water. Reheating it long enough (usually three minutes from chilled or five to six minutes from frozen with a halfway stir) is a validated safe method.

When to Recycle Your Microwaveable Lid

While polypropylene is very robust, it is not indestructible. If you notice the surface has become pitted, that is usually a sign of surface degradation caused by the high temperatures fats and sugars reach during reheating.

As with kitchen appliances, daily-use tools for cooking also need timely replacement. If you notice pitting, scrapes, degradation, or peeling surfaces, the item should be recycled.

Look for a number 5 on the plastic, which confirms your microwave lid is polypropylene and easily processed at recycling centers.

What to Shop

If you value considered solutions that make steaming or reheating food a seamless process, here are a few recommendations from us, alongside some BPA-free culinary instrumentation that is always essential to have for safe storage, use and streamlined kitchen cleaning.

All prices were correct at the time of publication.

You can also clean your microwave with lemons, and add lemon halves in your dishwasher to turbocharge appliance sanitation with nature's power.

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If you are sick of plain old black cookware that is coated in forever chemicals, you are not alone. Luckily, I have good news – Our Place is launching a frankly delicious Forget-Me-Not Blue cookware collection just in time for spring hosting that solves both those issues, and more.

It isn't just pretty, it's practical. Our Place pans rank among our favorite non-toxic cookware for a reason, and the new additions are no exception, sporting a unique PFA-free non-stick coating that promises easy cooking and cleaning, too.

Launching today, the Forget-Me-Not Blue collection includes the 10-in-1 Always pan, Cookware Duo, Minis, and Cookware Set. Here's why we think they're going to sell quicker than hotcakes, and why you really don't want to be the one who misses out.

With the start of spring cleaning on the horizon, you can create a non-toxic home, and there's no prettier way to do this than swapping out your old PFA-riddled non-stick cookware for the best non-toxic kitchen appliances and pans instead.

These powdery Forget-Me-Not Blue Our Place pans feature their unique Thermakind^® ceramic coating, formulated without PFAS (including PTFE), PFOA, lead, or microplastics to make your cooking healthier.

Stuck with small kitchen storage? The Our Place Always Pan offers 10 functions in one, allowing you to braise, sear, steam, strain, saute, fry, boil, bake, roast, and serve. Plus, it’s oven-safe up to 450°F, making Easter party meal prep and cleaning the kitchen after dinner simple – though it is worth noting that they are not dishwasher-safe. Luckily, the non-stick makes handwashing dishes easy enough.

With nods to springtime florals and vintage homeware, this fresh colorway evokes whimsical spring kitchen decor ideas that add a new accent color for a quick breath of fresh air, just in time for Easter hosting, too.

Of the new collection, Our Place says, 'Inspired by the color of a memory you can taste, the soft blue of flowers that bloom in the cracks, tender handwritten recipe cards, and decades-old ceramics, Forget-Me-Not is the color of memory itself.'

We're all for taking a joy-inducing trip down memory lane, including Hebe Hatton, our Head of Interiors. She says, 'There's no denying that blue is a timeless color, but it does seem to be having a moment in the spotlight right now.

'Powdery, sky blues in particular are getting a lot of love right now, and as we go into the spring months, it's the perfect shade to add to your home for a subtle seasonal update. It's easy to add to a living room or bedroom with throw pillows and soft furnishings, but what about adding a pop of this trending hue to the kitchen?

'Our Places' new Forget-Me-Not Blue colorway is the perfect way to add a hint of blue to your cook space with minimal effort. These pans are designed to stay out of your cabinets – keep them on your range or hang from a pot rail to uplift your space in seconds.'

Though reportedly found in the kitchens of Kylie Jenner and Gwyneth Paltrow, the standout feature of the Our Place pans is that they're perfectly convenient for most home cooks.

When our expert reviewer, Emilia Hitching, reviewed the Everything 2.0 pan, she found that it 'checked many boxes', including being 'lightweight, easy to handle, and made without toxins.'

She noted, however, that it may be slightly better suited to the occasional home cook, adding that for those looking for a long-term investment and not an aesthetic-first model, you might want to skip to a higher-quality skillet, like the Our Place Titanium Always Pan Pro instead, which we awarded four stars to for its fabulously non-stick surface, and easy, dishwasher-safe care.

Still looking for that whimsical pop of color? The Forget-Me-Not Blue springtime colorway will be available for a limited time only, across selected Our Place cookware items, starting today.

More to Shop

These six picks have you covered, helping you to subtly decorate kitchen countertops with mood-boosting hues.

Prices were correct at the time of publication.

Meet the Expert

Next, address the practical must-dos to prepare a kitchen for spring and set yourself up for hosting success.

The last place I would consider looking for new cookware is the thrift store – especially when curating a non-toxic cook space.

But one morning, it struck me: Much of today’s concern around cookware centers on PFAS-based non-stick finishes – forever chemicals that only became widespread in the mid-20th century. Would this mean that older pans actually make for some of the best non-toxic cookware?

I put the question to the experts, and it turns out I was onto something. Here’s why vintage cookware can be a surprisingly solid investment for a healthier kitchen, and the specific thrifting guidelines to follow to avoid any hidden hazards along the way.

Why Vintage Pans Can Be a Smart Choice For a Non-Toxic Home

When creating a non-toxic home, the kitchen is a smart place to start. While there are plenty of modern, non-toxic appliances and cookware, they can come with hefty price tags due to concerns about overproduction. Thrifting vintage pieces can help with both of these, while adding character to your kitchen. Plus, for many non-toxic pans, such as the best cast iron pans, with age comes better-tasting food and improved performance.

When choosing the best cookware, Robert Lu, co-founder of Magnifique, and a materials expert with over 30 years of experience in developing cookware and kitchen appliances, explains, 'I think an important question consumers need to ask themselves is “What was this made to do?” Vintage cookware was made in a time when things were built to last, and disposability wasn’t a part of the equation. Many pieces were made from single, natural materials that didn't rely on synthetic coatings to function.

'In modern times, with the introduction of non-stick technology for convenience, to make "cooking and cleaning easy," most coating materials are applied on cheaper materials, such as aluminum.

'Aluminum can transfer heat quickly, meaning it cooks your food quickly, but it's very hard for consumers to know how long the "non-stick" coating can last. When will the aluminum be exposed to the food after the "coating" material is vaporized under heat, or scratched from utensils? When these coatings scratch, degrade, or are overheated, performance and safety can change.'

Shopping vintage makes it easier to source cookware that is made from natural materials, too, Robert adds. 'Terms like “non-toxic” are often loosely defined and regulated, which can make it harder for consumers to know exactly what they’re buying,' he shares.

The other benefit to older, natural material cookware is that it can withstand more intensive cooking methods, and lasts longer despite the fact. According to Robert, the average modern non-stick pan is designed to last a year at most before it starts to degrade, creating unnecessary trash at home.

How to Pick Vintage Cookware

When swapping items in your home for thrifted pieces and selecting new cookware, there are a few rules you should follow to ensure you are not bringing other potential hazards into your home.

Robert advises, 'When picking vintage cookware with safety at the forefront, I recommend people focus on the material purity, being vigilant about unwanted contaminants, and its structural integrity or durability. I believe that cookware should be something that can last generations, rather than something that needs to be replaced often.'

To achieve this, he suggests looking for the following materials:

• Glass cookware: It's non-porous, chemically stable, and easy to clean, so it's a great option for families.
• Natural clay: This is where craftsmanship matters. Truly high-fired clay cookware, like that at Magnifique, is designed to be breathable and gentle in the way it cooks. Clay distributes heat softly and evenly, which improves flavor.
• Stainless steel: It's stable, non-reactive, and easy to maintain.
• Cast iron: Cast-iron pans are extremely durable and naturally non-stick once seasoned properly, but will need a little more maintenance and TLC to ensure they don't rust.

There are, however, some kitchen items you should never thrift, including any items with lots of burned debris on them, and copper pans.

Chris DeArmitt, PhD, president and founder at Plastics Research Council, shares, 'I was planning to buy some beautiful copper cookware until, as a PhD chemist, I checked the science and discovered that copper is toxic above one part per million concentration.' In particular, advises Chris, this toxicity is especially released by cookware when cooking acidic foods, like tomato sauce.

'I have personally read scores of studies on this matter to be sure of the findings,' he adds. 'There is solid evidence that copper water pipes and pans can poison us, especially with acidic foods like tomato, vinegar, or wine.'

It is, therefore, not worth the risk or monetary investment, unless you plan to source them as thrift-store buys to decorate a kitchen only.

What to Shop

Don't fancy sticking to just vintage? Or want to show off your vintage investments in between uses? We have you covered:

Meet the Experts

No matter what you choose to outfit your kitchen, it's essential to brush up on how to clean and care for every type of cookware to keep it in top condition.

There is an endearing timelessness to heritage cookware, and Le Creuset is a staple for collectors, home cooks, and serious chefs alike. However, its beautiful, long-lasting pieces come with a hefty price tag.

You don't have to compromise on the best non-toxic cookware, however, if your budget is smaller. The STAUB Stackable Cast Iron Four-Piece Set, at Amazon, is a smart alternative, offering near-identical performance for a fraction of the price per pan. Especially with the current $150 discount for Presidents' Day.

Compared to a single Le Creuset Dutch Oven at full price, this set, which includes three pans, works out at $285 less. I'm a Kitchen Appliances Editor, and here's why I think this swap is a worthy contender for quality on a smaller budget.

Why This STAUB Stackable Set is The Perfect le Creuset Stand In

The best cast-iron cookware should be a staple in any home cook's kitchen. It is non-toxic, relatively easy to maintain, and cooks evenly. Le Creuset has long been a cornerstone in this market; however, with the clout comes a price tag to match.

While these are certainly investment pieces designed to last decades (my mom's have been in the family for over 30 years), not everyone can commit to such a big outlay. Not to mention that those pans are big. You need to organize the kitchen meticulously to fit them all in.

The STAUB Stackable set, from Amazon, is a great alternative.

Made in France from thick, enamelled cast iron, these pans feel built to last a lifetime, too, just as Le Creuset is, meaning no significant change in quality or expectations either.

We gave it five stars in our STAUB Stackable Set Review, with our expert reviewer and trained chef, Lydia Hayman, concluding that she actually preferred the dark textured enamel interiors that made the pans easier to keep looking clean, and resulted in better texture on meat.

Lydia noted that all three STAUB pans performed perfectly. 'The frying pan is small but well proportioned for two to three servings and handled everything I threw at it,' she wrote. 'The sauté pan is a little deeper, which works nicely for sauces, risottos, pastas, etc. I noticed the heat retention of the cast iron keeps cooking consistent, so sauces and braises bubble evenly from edge to edge.'

Finally, the Dutch oven transitions seamlessly from stovetop to oven, making it exceptionally versatile and space-saving.'

It is one of the best alternatives we have found for the classic, especially with its similarly bold color options, including Cherry, Grenadine, and Lilac, and it is more than worth it when the price drops.

Whilst the STAUB set isn't the very cheapest on the market, on sale, the set comes in at $450 for three pans (a 5.25-quart Dutch oven, a 3.5-quart cast iron pan, and a 10-inch griddle pan) and a universal lid.

For comparison, one 5.5-quart Le Creuset Signature Round Dutch Oven comes in at $435 per pan at full price. For just $15 more, you get two extra pans in the STAUB set.

What to Shop

It isn't just your cookware you should consider swapping out for a healthier kitchen. Next, check out the best non-toxic kitchen appliances to limit your exposure to forever chemicals in your food.

I love batch cooking meals on a Sunday to save time on cooking during the week, but how best to freeze my goodies has been a work in progress for some time.

That’s why I was excited to hear about non-toxic silicone Souper Cubes, available from Williams Sonoma, from a colleague recently. They solve the conundrum of how best to freeze batch-cooked soups, stews, and other foods without wasting space in my freezer or needing dozens of food storage containers.

It's the perfect way to get the most out of using your best slow cooker.

Why Souper Cubes are Genius for Batch-Cooking Fans

These are a great silicone food storage swap for a healthy kitchen. The thick silicone will help avoid rips and ensure longevity, and the steel rim makes for smooth transfers, while the BPA-free plastic lid locks out freezer smells.

I'm so thrilled my colleague, Lindsey Davis, Homes Ecommerce Content Director, told me about her Souper Cubes, fixing a longstanding snag in her kitchen on freezing and storing frozen food without wasting space.

Lindsey explains, 'I was tired of running out of plastic containers, freezer space, and cabinet space store my food containers when not in use. None of that was conducive to a stress-free small kitchen. I thought Souper Cubes, also available at Amazon, seemed a little pricey, but I have saved so much time, effort, and money meal prepping, preventing food waste, that they are worth every cent.

'And who wouldn't pay to avoid the stress of fighting an avalanche of plastic containers every time you batch cook? Two Souper Cube trays and 10 slim silicone freezer bags have replaced my collection of 15 or more plastic boxes.'

Depending on the size you pick (half cup, one cup, two cup, two tablespoon cup), you can store up to four cups worth in one Souper Cube tray. They can be washed in the dishwasher and used safely in the oven without their plastic lids up to 400° Fahrenheit.

As they have steel supports in the frame, they are not suitable for microwave use. You can either defrost your cube of food overnight in the fridge or use the defrost and heat settings on your microwave.

Put the cube in a microwave-safe bowl, add an anti-splatter BPA-free microwave lid from Amazon to keep your microwave clean, and reheat with ease straight from the freezer.

What Shoppers Love About Souper Cubes

Shoppers who have purchased Souper Cubes on Amazon say rated them on average 4.8/5 stars, with 88% of the 22,199 reviews hitting five stars.

One verified purchaser, 'Wendy Upadhyay', gave the item five stars, calling them 'Super Souper Cubes.' She adds, 'Fabulous items! I bought three different configurations of the Souper Cubes and love the ease of filling, storing, and popping out the frozen piece that you want. Very efficient and high-quality lid and material of the product base. Highly recommend this.'

Edith, meanwhile, called it the 'Perfect Kitchen Tool', and explains they are 'Perfect! As someone in a large family, we have plenty of leftovers, and having a convenient and efficient way to freeze them has made my freezer much more organized!

'Everything I freeze in these cubes releases like a dream and can fit together perfectly in storage. Baking in these cubes has eliminated the need for smaller bread pans and makes all of my mini loaves consistent. Would 1000% buy again!'

And it's not just great for batch cooking and big family meal prep. One Amazon customer said, 'These are wonderful. Whatever I freeze pops right out. The size is perfect for empty nesters or singles. They clean up nicely. Great for making a pot of whatever and freezing for later.

Handy Ways to Use Souper Cubes

They’re extremely versatile, so here are just some of the ways you can use them for better, easier, smoother food storage:

• Batch-cooked portions of foods, including soups, stews, rice, and more
• Ice-cubes, including fruity or aromatic cubes
• Baby food portions
• Freezing liquids such as breast milk
• Homemade vegetable or meat stocks, so you can pop homemade cubes into your meals
• Batch-prepped aromatics such as garlic or ginger puree.

Souper Cubes super fan Lindsey adds, 'I have my system down. I freeze my leftovers, then decant them into a BPA-free silicone bag, available in a multipack at Walmart, once solid.

'This means I can reuse my Souper Cubes in a few hours, and the tessellation-friendly cuboids of food take up far less room in my freezer. I can grab a healthy home-cooked meal to defrost every morning, meaning I only have to cook when I have time. So many wins!'

Lindsey says one of her favorite hacks is to use the smaller cubes to freeze what she calls 'soup concentrate' – puréed veggies and seasoning for soup, without the stock.

'This saves even more room than freezing the finished soup,' she explains, 'and each section of the one-cup tray is perfect for soup concentrate for two people (or one hungry person). You just throw the block in some hot stock and bring it to the boil. No need to defrost if you don't have time.'

What I've Tried Before

I’m a busy, disabled working mom, and batch-cooking, especially in my trusty non-toxic ceramic Crock-Pot, available at Amazon, is my lifeline for feeding my family healthy, filling, nutritious meals made from whole foods in my kitchen.

But what happens after I’ve cooked a big batch of food has been through an evolution of sorts. First, I froze everything in plastic food containers. Then I realised I should go BPA-free to protect my family from ingesting microplastics.

I tried freezing food in reusable silicone food bags, but found them difficult to wash when they were used to freeze sauce-heavy foods, especially as they wouldn’t stay open to dry without that damp smell.

Then I switched to glass food containers from Amazon that could be microwaved, frozen, and used in the oven. These are excellent, but are not always full when freezing smaller portions, and that wastes space. Plus, they’re expensive if you need lots to freeze all your batch cooks.

That’s why the Souper Cubes have really piqued my interest, and I’ve put an order in, as you can freeze individual portions, then decant solid blocks of already frozen food into your chosen non-toxic food storage bags or containers.

As soon as your latest portions are frozen, you can reuse the same Souper Cubes to freeze another batch. So even if you refrigerate a large meal and freeze over a day or two, that will still be safe and sound, food-hygiene-wise.

Lindsey adds, 'The difference Souper Cubes has made to my food prep has been quite the game-changer. I love cooking, but not every night after a long workday, but batch cooking has been far more achievable with these containers that demand less space. I was so impressed by them, I bought sets for my brother and parents this Christmas.'

What to Shop

Next, delve into the best non-toxic air fryers that will speed up meal times for easy, crispy, low-oil dinners in minutes.

Non-stick pans are, by and large, the most convenient options for the everyday home cook looking to make mid-week dinners as painless as possible. However, these affordable conveniences can be quietly making you sick thanks to their PFA-laden coatings.

But upgrading to the best non-toxic cookware rarely comes cheap. Be it stainless steel or ceramic, these higher-quality alternatives come with the higher price tag, which is why any sale is well worth jumping on.

Luckily, one of our absolute favorite pans – the Made In Stainless Clad Fry Pan is currently $30 off at Crate & Barrel, making it the perfect upgrade.

Non-stick pans aren't just hazardous to your health; they are incredibly impractical – they scratch easily with the wrong utensils, can't be cleaned in the dishwasher, and generally become less effective over time.

Stainless steel, on the other hand, faces none of these pitfalls. It is little wonder that the world's top kitchens will almost always opt for stainless steel when choosing the best cookware.

Reviewed by our expert chef Lydia Hayman, the Made In Stainless Steel Pans, from Crate & Barrel, received five stars, making it the best non-toxic pan we have ever put through its paces in the test kitchen.

While the sale still sets it at $100, Lydia determined the pan was one of the best value for money investments you can make for your kitchen, writing, 'It’s a solid investment that delivers professional-level performance without an ultra-luxury price tag. It’s sturdy, well-balanced, heats evenly, and handles everything from delicate sauces to high-heat searing with ease.' T

he brushed finish keeps it looking good, too, and easy to clean. Plus, the 'stay-cool handle' makes it comfortable and safe to use.

Testing with onions, seared chicken breast, and gyozas all proved the pan to be perfectly responsive and forgiving, cooking perfectly evenly despite the pan being slightly larger than the burner. Better yet, everything coloured beautifully without burning. Pasta sauce garnered similar results, simmering evenly across the entire surface in a minute and 12 seconds, to be precise.

The only letdown was fried eggs – a common pitfall of stainless steel pans. If you have eggs regularly and value perfect edges, but also want to create a non-toxic home, a good ceramic pan, such as the Made In CeramiClad Frying Pan, might be your best bet. We tested the CeramiClad pan and gave it four stars, as it needs more gentle care than the stainless steel. It is a payoff you will need to consider before shopping.

If the convenient cooking wasn't enough, stainless steel is stackable, making it far easier to organize a kitchen with small kitchen storage. Unlike non-stick or ceramic, there is no delicate coating that could scratch or peel, meaning, if needed, you can stack pans safely without the fear of scratches. Although to really protect your pans, it is always advisable to throw a cork trivet, from Walmart, between each pan to protect the overall aesthetics from light visual damage at the very least.

For $30 off, it really is a no-brainer for an instant, healthy upgrade that will serve you and your cook space for years to come.

What to Shop

There is a non-toxic pan to suit any cooking style. These are the six we love the most:

No matter what type of cookware you choose to invest in, it is worth brushing up on how to clean and car for every type of cookware to make sure it lasts and you get the perfect results every dinner time.

I have been on the long journey of converting as many of my kitchen essentials to non-toxic alternatives as possible, but bakeware has always proven tricky. Silicone pans are a no-go for my clumsiness, and many traditional non-stick tins are coated in forever chemicals.

That's why the new Caraway Bakeware+ set is music to my ears. Expanding on the heritage brand's existing non-toxic cookware and First Basics bakeware, this new set adds five new baking trays.

The five-piece Caraway set, which comes in nine gorgeous colorways, delivers everything you need for toxin-free home baking, which is especially timely as we move towards baking-heavy Easter menus. Here's exactly why it is worth the upgrade.

Caraway’s Non-Toxic Oven Trays Are a Kitchen Game-Changer

It is all well and good switching over to the best non-toxic kitchen appliances to help make cooking healthier, but if you forget about your bakeware essentials, you could still be exposing your food to harmful chemicals every time you use your oven.

While we have not had the chance to test the Caraway Bakeware+ Collection yet, we are fans of the Caraway ceramic non-stick pans, reviewed by our expert chef, Lydia Hayman, which have the same non-toxic ceramic coating, crafted without PFAS, PTFE, PFOA, Lead, BPA, and Cadmium as the new tray set.

These 'forever chemicals' are well known for being nonstick and conducting heat efficiently, meaning they are used in a wide range of cookware and bakeware. However, they are also linked to organ damage in several studies. Avoiding them where we can in the kitchen and home is therefore essential.

Creating a non-toxic home by opting for bakeware such as the latest Caraway set means you're only indulging in a little extra sugar, and not unwanted and harsh endocrine disruptors.

On testing the ceramic coating on Caraway's pans, Lydia found that the non-toxic coating makes cleaning a kitchen after cooking a delight. The non-stick is second to none, she noted, adding, 'The ceramic Caraway pan cleaned up in literally seconds.'

That being said, it is on the more delicate side, so do not put it in the dishwasher, and when storing your bakeware, invest in a good adjustable bakeware rack from Walmart, to prevent them from scratching or toppling over in your cabinet.

Like the comfortable handling of the pans, the new Bakeware+ range is also designed with expanded edges and handles for secure grip, even with oven mitts, to make your baking safer – it sounds perfect for me with my slightly weak grip and propensity for clumsiness.

Our Head of Solved, Punteha van Terheyden, who is disabled and suffers weakness in her wrists, agrees, adding, 'Getting anything in and out of the oven for me is a bit tricky due to chronic pain and easy injury from a genetic connective tissue disorder.

'That's why I am always particularly impressed when cookware and bakeware are not just lightweight and long-lasting, but built with extra grip features. This makes the task easier all around, whether or not you have a joint or grip issue.'

The Caraway Bakeware+ range is available from today in nine timeless shades to suit any kitchen color ideas.

What to Shop

Next, brush up on how to clean and care for every type of cookware to keep you new investments in top condition for longer.

Would it really be February without a new Le Creuset Valentine's drop? I certainly don't think so.

The new Le Creuset Valentine's sweetheart range is so subtle with its whimsical pastels, timeless whites, and long-grain accasia wood finishes; it's cookware you don't need to hide, which is perfect for freeing up space in my cramped kitchen storage.

This best-selling non-toxic cookware is selling quickly, too, with some models already sold out and others dropping in sales. These are the pieces I think belong in a kitchen year-round.

The 2026 Le Creuset Valentine's Drop Isn't Just for February

Just because it's 'seasonal', doesn't mean that Le Creuset has skimped on its classic enamelled cast iron, meaning the pieces will last for countless celebrations and mid-week dinners.

There is a reason the tough yet lightweight (relatively speaking) material has landed the Le Creuset Signature Dutch Oven at the top of our best Dutch oven list for years in a row.

On test, our in-house pros found that it heats evenly and cooks flawlessly, making daily use effortless. Plus, the longevity is undeniable. My mom has her classic deep green set for over 30 years, and it is still going strong to this day. So, if you are going to invest in something so sturdy, why not have some fun with it?

Hebe Hatton, Head of Interiors for Homes & Gardens, adds, 'Heart-themed decor gets a bit of a bad wrap for being kitschy, and don't get me wrong, that can certainly be the case. Le Creuset has struck a careful balance with its Valentine's collection, however.

'Not only is it a sweet seasonal update, but it is also one of the most practical ways to add some personality to a workhorse such as the kitchen. Whether you're using it night after night for dinner, or bringing it out for special occasions, it looks just as at home on your stove or kitchen shelving. It's a sensible investment, and will make for a cute sentimental hand-me-down, too.'

The best news? It makes cleaning a kitchen after dinner simple too, with the pieces being virtually non-stick and safe for cleaning in a dishwasher, so you don't have to worry about stubborn, stuck-on grime in the corners.

The Valentine's Day collection is available now at Le Creuset, with free shipping over $99, and, for orders before February 14th, you can also get a free set of four Le Creuset Mini Heart Serving Bowls (worth $50) with orders over $250 with code LOVEALWAYS at checkout.

If something is going to be themed, it has to be pretty enough to convince me to want to use it year-round, and this collection has done just that.

And often, it really is the smallest touches to keep in mind when choosing the best cookware that can make all the difference to your setup, and the Le Creuset Valentine's collection is more than perfect for the task.

You don't need hearts to glamorize your routine and make meal prepping easier mid-week, but they certainly don't hurt, especially when looking to prepare treats for anniversaries and birthdays, too.

I, for one, can't wait to bake my partner's birthday carrot cake cheesecake in the Le Creuset Non-Stick Metal Bakeware Heart Springform Pan (which is currently on sale with $11 off) just for that added touch of love.

What I am particularly thrilled about is the fact that the collection is perfect for creating a non-toxic home. The classic enamel non-stick coating does away with traditional PFAS-based non-stick, which is suspected to have long-term health impacts.

Even the parts of the collection not designed to touch food, such as the heat-proof Le Creuset magnetic heart trivet (to protect your countertops from scorches) is free from harmful BPAs. The attention to detail is immaculate.

The smaller inclusions, such as the stoneware Heart-Shaped Spoon Rest, shoppable at Le Creuset, can also find an easy year-round use on my kitchen counter.

Not only are the handy rests perfectly ridged to keep spoons from slipping or dripping onto a kitchen counter, making cleanup easy, but they are just as helpful for leaving a steeped teabag to cool before trashing.

Other plain picks do the same task, but why not enjoy quirky touches to decorate kitchen counters while boosting functionality? It's a win-win.

Shop the Collection

Looking to refresh the rest of your home tastefully this year? These editor-picked Valentine's decor pieces feel very 2026.

I’ve tested hundreds of pots and pans while writing my guide on how to choose the best cookware, which features Le Creuset at the top. It has long been one of the most recognizable cookware brands in the world. I received my first Le Creuset pot when I graduated from cooking school. It was a gift from my mother, who received hers as a wedding present in the ’90s.

So, when the brand unveiled the Le Creuset Modern Heritage collection to mark its 100th anniversary, I wasn’t sure how to feel. The new style leans retro-meets-modern, and as a long-time fan of Le Creuset’s traditional look, I was keen to see whether the update was purely an aesthetic moment – or a genuine improvement in cooking performance.

I reached out to the brand, and they sent me a Modern Heritage Round Braiser to test. Long story short: I’m now converted.

Le Creuset Modern Heritage Round Braiser: Specifications

Design & First Impressions

The Le Creuset Modern Heritage collection leans into a minimalist mid-century design, with stainless steel handles, domed lids, wide side handles, and soft, rounded edges. I chose a classic cream colorway (Brioche) and was absolutely blown away when I unboxed the dish; the people in the kitchen with me were cooing over it, too.

One of the most welcome upgrades is the enlarged stainless steel lid handle and the generously sized, tilted side handles. They’re thick, spacious, and easy to grip – even when wearing bulky oven gloves!

These small but thoughtful changes make lifting the lid or carrying a hot, heavy pot feel far more secure, reducing the risk of spills, drops, or burns. Le Creuset has also done away with the ridged lid, opting instead for a smooth, modern finish that feels cleaner and more contemporary.

As ever, each Le Creuset Modern Heritage piece is cast in sand, coated with porcelain enamel for durability, and fired for heat resistance. This collection is no exception: it feels sturdy, heirloom-quality, and genuinely beautiful to look at.

Cooking Performance

For testing, I turned to my go-to recipe when testing the best Dutch ovens: my mom’s chicken casserole. I started by rendering the chicken skin in the Le Creuset Modern Heritage braiser until beautifully crisp and golden (see the photo below). I could comfortably fit four chicken thighs without crowding the pan.

After removing the chicken, I sautéed onions, carrots, celery, and garlic in butter. Everything slid easily around the pan, with no sticking or burning, and softened to a perfect golden texture.

Next, I added wild rice, stock, herbs, and returned the chicken to the pot before placing the retro lid on top. The handles felt sturdy and secure as I lifted the braiser into the oven. I baked for 45 minutes, removing the lid for the final 10 to get a crispy finish. It was also easy grab the domed stainless steel handle with my oven gloves (much easier than it is with the traditional knob).

The casserole emerged with crispy rice edges and perfectly tender chicken. It’s exactly the performance I expect from the brand; the Le Creuset Modern Heritage design delivers without compromise.

Cleaning, Storage & Maintenance

Thanks to the spacious, smooth design of the Le Creuset Modern Heritage braiser, I found cleaning refreshingly easy. Food residue doesn’t get trapped on the lid, as there are no ridges or knobs. The stainless steel elements do benefit from a quick wipe or light polish to keep them looking smart, but the slightly brushed finish helps minimize fingerprints. Le Creuset really has thought of everything here.

The dish is apparently dishwasher-safe, but after cooking, I simply rinsed everything in warm, soapy water,then wiped away any crispy rice bits with my trusty silicone dish scrubber (Amazon). I left it to air-dry on the counter before remembering that it's better to hand-dry cast iron to avoid rust. Our cleaning experts have written a guide on how to clean every type of cookware, which comes in handy.

In terms of storage, the wide tilted handles did make things less ergonomic in my cupboards. The lid fit neatly without chipping around the rim, though – something I’ve noticed on cheaper cast iron pieces, such as the Lodge Dutch oven I tested in November – so I wasn't feeling too precious about it getting scratched or damaged in my drawers.

How Does it Compare?

I compared the Le Creuset Modern Heritage braiser with my mom's Signature Le Creuset Dutch oven, which is over 30 years old. The design has changed ever so slightly since then, with the brand switching from black plastic knobs to metal ones and creating glossier, more refined colorways.

I own one of the most recent colorways, the Signature Dutch oven in Thyme (though I didn’t have it in my test kitchen to compare), and while I love it, I actually preferred the Modern Heritage dish for its practical handles and mid-century modern style. In terms of price, both the Signature and Modern Heritage designs cost the same, so it's really just down to personal preference at the end of the day.

My only hesitation is longevity of the range: I do wonder how long Le Creuset will keep the Modern Heritage collection in production (as it was a 100th anniversary launch) and whether it will be possible to build a full set over time. I’d also love to see the brand explore something like Staub’s stackable set, since storage isn’t always practical. That said, with such beautiful and statement designs, you’ll likely want to keep the Le Creuset Modern Heritage pieces out on display or in open shelving anyway.

Should You Buy It?

If you love to cook, appreciate thoughtful design upgrades, and want cookware that performs beautifully, the Le Creuset Modern Heritage collection is well worth the investment. From the braiser I tested to the matching Dutch oven and baking dish, the collection really makes a statement and is a joy to cook with. Then again, I should never have doubted Le Creuset.

How We Test Cookware at Homes & Gardens

The best cookware has to tick all the boxes: versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about the testing process behind how we test cookware at Homes & Gardens, including how long we test each piece for and specifically which recipes we trial.

Having trained at a professional cookery school and worked as a food writer and recipe editor for some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella, I do have exacting standards.

This year, I’ve resolved to eat healthier breakfasts – protein-packed plates of baked eggs, sautéed greens, maybe a little smoked salmon. It’s the kind of routine Gwyneth Paltrow calls a 'boyfriend breakfast.'

This is how the Lancaster Cast Iron Skillet No. 4 (available at retailers like Amazon) ended up in my kitchen. I’ve tested all the major cast iron brands for the Homes & Gardens guide to best cast iron cookware, so I wanted to try this USA-made vintage design for comparison.

I tested the smallest skillet in the Lancaster range during the first week of January 2026. I found it perfectly sized for fried egg breakfasts and side dishes. It’s a small upgrade that makes breakfast time a joy. Free from forever chemicals, too, I now consider the brand some of the best non-toxic cookware you can buy.

Specifications

First Impressions & Design

The first thing you notice is how light it feels for cast iron. Lancaster’s thinner walls mean it heats quickly and evenly, which is ideal for breakfast cooking when you don’t want to wait around for too long.

The interior is pre-seasoned and polished to a smooth finish, which is great for just unboxing and cooking straight away. I immediately noticed the pour spouts, too; very practical if you plan to make sauces in the pan.

One thing to note is that the no.4 skillet is small. I think it's perfectly sized for one or two portions: think crispy fried eggs, sautéed spinach, or a small skillet frittata. If you want to feed a family or have bigger breakfasts/meal prep in mind, Lancaster Cast Iron produces skillets of all different sizes – you should choose a size 8 or above.

Cooking Performance

As a cookware editor, I know that in order to cook and eat well, it's essential to select the best cookware materials for your health. Personally, I reach for pans that are naturally non-toxic and safe to use on high heat without leaching chemicals.

I tested the Lancaster Cast Iron Pan on my induction stove, as well as in a high-heat oven for baked frittatas and cookies. Here are the notes from my test kitchen.

• Fried eggs: the skillet fits about two eggs comfortably. They cooked evenly with gently crisped edges, releasing nicely from the smooth, pre-seasoned surface with the help of my stainless steel spatula.
• Scrambled eggs: a portion for one worked well; the eggs bubbled evenly across the pan, demonstrating even heating. I used low heat to create a creamy, gently cooked dish.
• Frittata: This was my favorite breakfast of the week. I cooked a small frittata for two, with cheese, courgettes, and tomatoes. The veggies cooked evenly with golden edges, and the frittata was baked in the oven for just 10 minutes. The pan was easy to lift in and out of the oven; it was lightweight and comfortable to handle. There was a little sticky mess left in the pan after slicing, but it cleaned up well (more on that in the section below).
• Chicken sausages: proteins browned beautifully and evenly in the Lancaster Cast Iron Pan, though you can only fit a couple at a time in the no.4 model.
• Skillet cookie: Not a healthy breakfast, but I couldn't resist trying a cast-iron dessert. I used chickpea flour, and it baked with a crisp edge and tender centre. I was pleased with the skillet’s versatility, and I enjoyed the small dessert, but larger cookies would require a bigger pan.

Cleaning, Storage & Maintenance

This isn’t a 'wipe-and-you’re-done' pan – and I think it’s important to say that honestly. I got a little frittata stuck to the base (see above), and while it did clean up without too much effort, it wasn’t quite as seamless as some other premium pans I’ve tested.

Soapy warm water, gentle scraping with chain mail, and a quick re-season sorted it. I did notice that the sticking lessened and clean-up got easier throughout the week. That's how it works with cast-iron pans; they get better with use.

After cleaning, you need to carefully dry the pan to avoid rust (we have a guide on how to clean every type of cookware material, if you need more guidance). For storage, the small skillet fits into any drawer or cupboard. It also looks really charming hanging above the stove (there is a loop in the handle for this exact reason!)

How Does it Compare?

Compared to the Lodge Chef Collection Skillet review I wrote in November, the Lancaster Cast Iron Skillet is noticeably smoother and lighter. It feels more refined and responsive, especially for eggs. However, it is much more expensive. You can get a medium -sized Lodge skillet for under $30, but the mini Lancaster pan I tested costs over $100.

I also reviewed the Field Company skillet last year, which is Lancaster Cast Iron’s closest rival. In my opinion, they are pretty neck and neck – especially to the untrained eye. In my chef tests, the Field Company pan edged ahead on easy cleanup (there was practically zero mess left in the pan on the frittata test), but both pans shine in their smooth, vintage feel and the fact that they are crafted in the USA. If you can’t choose between the two brands, I’d probably just pick whichever is more affordable (look out for the sales).

Should You Buy It?

The Lancaster Cast Iron skillet is smooth, durable, lightweight, and thoughtfully made. It’s ideal if you cook a lot of healthy breakfasts, value non-toxic cookware, and want a small pan that heats fast and feels beautiful to use. If you want more versatility or you need to feed a crowd, I'd definitely size up.

How We Test Cookware

The best cookware has to tick all the boxes: versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about the testing process behind how we test cookware at Homes & Gardens, including how long we test each piece for and specifically which recipes we trial.

Having trained at a professional cookery school and worked as a food writer and recipe editor for some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella, I do have exacting standards.

I test cookware for a living, and over the past year, my kitchen cupboards quietly filled with around 30 pans. Moving into a tiny new city kitchen forced me to rethink. I needed to cut down, keeping only the most versatile high-performers for an effective clutter-free space.

So when a stackable set from Staub arrived for testing, just before my move, I was thrilled. If you are wondering how to choose the best cookware for a small space, this clever design is a big win. It combines low-stick, cast-iron, non-toxic cookware (I chose the fry pan, braiser, and cocotte) with a nesting design that saves cupboard space without compromising performance.

I tested the three-piece Staub Stackable Set on everything from delicate omelettes to chicken casserole. Aside from one extra-large non-stick wok I adore for weekly stir-fries, it’s now the only cookware I see myself using for the foreseeable future.

Staub Stackable Set: Specifications

Design & First Impressions

The Staub Stackable Set is designed for kitchens where space is at a premium. In the three-piece set, there's a 24 cm cocotte, sauté pan, and frying pan – and you can add a griddle with the four-piece set.

Each piece nests neatly, with a single universal lid that fits them all. Protective bumpers prevent scratches, so the pans stack safely, keeping cupboards and countertops clear and tidy. The glossy, majolique exterior wouldn’t look out of place in an open kitchen cabinet either; it is chic and nice to display.

Made in France from thick, enamelled cast iron, these pans feel built to last a lifetime (not just a stint in a small apartment!). The best cast iron cookware is known for distributing heat evenly and retaining it for longer, which is ideal for searing, browning, and slow-cooked dishes.

Cooking Performance

In my kitchen, I cook mostly fried egg breakfasts and family dinners, like pastas, risottos, and casseroles. This set handles all of my favorites beautifully.

First, the frying pan: it is small but well proportioned for two to three servings and handled everything I threw at it: fried eggs, French omelettes, sautéed vegetables, all cooked evenly, with no sticking or staining. It is as good as the best non-stick fry pans; I liked that I could use it without fear of chipping or flaking coatings.

The sauté pan is a little deeper, which works nicely for sauces, risottos, pastas, etc. I noticed the heat retention of the cast iron keeps cooking consistent, so sauces and braises bubble evenly from edge to edge.

I braised my mum’s classic chicken casserole, then everything emerged perfectly cooked – deep flavors, tender chicken, and crispy rice edges. I quickly sautéed garlic prawns in the frying pan, then added them on top, too. The slightly rough enamel surface gives food a beautiful golden texture on protein.

What I love most is the universal lid that fits onto each pan in the set. Staub lids are renowned for their interior spikes, which drip condensation back onto the food, so stews, casseroles, and braises remain moist and not dried out.

I also loved the large cocotte, which transitions seamlessly from stovetop to oven, making it exceptionally versatile and space-saving. The same design is already featured in my guide to the best Dutch ovens. One note for stir-fry lovers: none of the pans are spacious enough to toss a proper stir-fry. If that’s a regular recipe in your weekly rotation, you will probably want a separate wok (I'm a fan of the HexClad one).

Cleaning & Maintenance

Storage is the name of the game with this stackable set. They nest easily and neatly, like Russian dolls, so you don’t waste space, and your cupboards stay clutter-free.

If you’re a fan of dishwasher-safe pans, these are hand-wash recommended, but rest assured: they only require a quick rinse to get clean. I used soapy water and a soft sponge; I wouldn't use anything too harsh. The hard-wearing black enamel interior is naturally thick and non-staining, but the. brand still recommends wooden or silicone utensils (personally, I use the Supoon I got from Amazon for pretty everything).

I left the pans on the side to dry before remembering you need to hand-dry cast iron cookware to prevent rust. Luckily, Staub uses a triple-layer enamel, so you don’t need to season your pans with oil. We have a guide on how to clean and care for every type of ccookware, if you need more guidance.

How Does it Compare?

I haven’t seen many options on the market like Staub’s stackable set, apart from Joseph Joseph’s non-stick nesting pans from Amazon. Our Living editor, Martha, wrote about these back in November – she got them for a similar reason to me, as she was moving into a small flat.

Personally, I prefer Staub’s stackable cast iron – it feels like an heirloom set, designed to be used, loved, and passed down for decades. The price tag is a little higher, but they will travel well with you throughout life (unlike non-stick coatings, which tend to last only 2-3 years).

I also compared Staub to Le Creuset. In the picture above, you’ll see the Dutch oven my mom has owned for 30 years. I personally prefer Staub for the dark, textured enamel (easier to keep looking clean and gets better textures on meat). You can also see that the three stacked pans are not much taller than one Le Creuset Dutch oven, which is handy.

Should You Buy It?

If you live in a small kitchen, love clutter-free spaces, or simply enjoy beautifully engineered cookware, the Staub Stackable Set is hard to beat. It’s versatile, reliable, and space-saving – exactly the kind of set that makes cooking feel effortless rather than a chore. And under $600, I think it's actually quite a good value. The only thing you might want to add is a spacious wok for stir-fries.

How We Test Cookware

The best cookware has to tick all the boxes: versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about the testing process behind how we test cookware at Homes & Gardens, including how long we test each piece for and specifically which recipes we trial.

Having trained at a professional cookery school and worked as a food writer and recipe editor for some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella, I do have exacting standards.

There’s nothing more satisfying than cooking in top-rated cookware – the kind that makes breakfast eggs slide out seamlessly, or sears date-night steak to perfection.

But not all pans are created equally. As the Kitchen Appliances Editor at Homes & Gardens, I’m on a mission to help you choose the best cookware. I test everything from everyday skillets to saucepans (and I only review the best non-toxic cookware) so you can cook confidently, safely, and efficiently.

Having trained at a professional cookery school and worked as a food writer and recipe editor for some of the world's leading recipe companies, I do have exacting standards. Here’s a sneak peek into how we test cookware, step by step.

Research

As with all the products we test at Homes & Gardens, the process begins with market research. I want to test all the most popular brands that clamor for your attention with glossy marketing and beautiful aesthetics to see if they live up to the hype (think: stylish newcomer Our Place vs traditional yet expensive, Le Creuset).

I also try to test lesser-known, up-and-coming brands – and less-trendy options, like Lodge cast iron, for example. The best cookware isn't all about big names and good looks – performance is key.

Design & Materials

Materials set the stage for what's to come. Stainless steel, cast iron, ceramic, non-stick, and enameled cast iron each have their pros and cons – and will dictate how we test cookware.

First off: I only test the best non-toxic cookware, and I pay careful attention to coatings – no one wants chemicals leaching into their recipes.

Stainless steel is brilliant for building a fond when browning chicken thighs, while the best cast iron cookware retains heat for oven-finished dishes with crispy edges. Enamel-coated Dutch ovens are my go-to for slow-cooked stews or bubbling bolognese, while the best non-stick fry pans are essential when it comes to tricky, sticky ingredients, like tofu or halloumi.

Once the pan arrives in my kitchen, I'm looking for a solid, evenly weighted pan – as that usually indicates good-quality construction. I also inspect rivets, handles, and edges (I'll explain more about this in the cooking and cleaning tests). Finally, I step back and assess the aesthetics – a beautiful piece of cookware can also make a design statement on your stove, and inspire you to cook.

Ergonomics

A brilliant frying pan or the best roasting pan should feel good in your hands. If it’s too heavy, it’s exhausting to transfer from stovetop to oven; too light, and it won’t retain heat evenly.

As I'm cooking, I'm always looking for balance and comfort. Handles should be sturdy, stay cool, and give you confidence when you’re swirling a pan full of olive oil and onions – or lifting a huge holiday turkey out of the oven.

Cooking Performance

As a cook, this is my favorite part of how we test cookware. I'm looking for a pan that can handle all kinds of ingredients without a hiccup.

For frying pans, skillets, and Dutch ovens, I always start with simple sautéed onions. This can reveal all kinds of issues, like sticking, burning, or uneven browning, which indicate poor heat conduction. This can become instantly apparent when testing the best induction pans, for example.

Next, I sizzle or roast meat, like chicken thighs or steak, to see if the cookware can get a beautiful golden sear and leave fond in the pan for building flavorful sauces and gravies. This is my favorite test; I'm looking out for that all-important Maillard reaction.

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

Finally, whilst I'm cooking, I gently test enamel or non-stick surfaces with a wooden or silicone spatula (I'm obsessed with my Supoon, from Amazon) – top-quality surfaces should resist scratching and maintain smoothness over time.

Versatility

During my long-term testing, I check whether a pan can handle multiple cooking methods: searing, frying, sautéing, braising, and oven-baking.

Not all pans are made for versatility, and that's okay, but a multi-tasking pan can really save space in the kitchen and become indispensable for everyday meals. One of the best pans I've tested recently –the Caraway Stainless Steel Sauté Pan – stepped up for all my favorite recipes, from searing chicken thighs, simmering pasta sauces, and finishing dishes in the oven.

To test whether pans survive direct oven heat, I first check the instruction manual – then I go for stove-to-oven dishes like frittatas or braised meat. Ideally, the handles should withstand high temperatures, and any coatings shouldn’t warp, discolor, flake, or crack.

Cleaning & Maintenance

Cleaning cookware is a huge part of my testing. A pan can cook beautifully, but if it becomes a scrubbing nightmare, it quickly loses appeal.

Cleaning and maintenance depend on the cookware material (we've recently written a guide: How to clean and care for every type of cookware). Cast iron needs regular seasoning to maintain its natural non-stick layer, while non-stick and enamel-coated pans usually need gentle hand-washing to avoid chipping, which is useful to know, as that may put some shoppers off.

I've found that hybrid pans, like the HexClad Fry Pan, can easily be refreshed with a baking soda and hot water mixture, restoring their performance after sticky or burnt-on foods, which is really handy. Cleaning stainless steel is easier than most people think – it's one of the hardiest choices and can often survive the dishwasher, but also benefits from frequent polishing to retain its shine.

Whatever the material, I look for thoughtful details like flush rivets, which prevent onions or curry sauce from hiding in corners – and some brands include cleaning accessories and handy manuals, which always scores extra points with me.

Durability and Value for Money

Longevity is one of the most important criteria when testing cookware. Over the years, I’ve tested countless pots and pans, and I know firsthand that a pan can look perfect straight out of the box but quickly lose its shine, start sticking, and ruin your ingredients. That’s why I plan for at least one month of real-world testing before a pan earns my recommendation.

The initial price isn’t everything; a durable, well-constructed pan is a better investment than a cheap pan that fails after a few months.

The Final Verdict

At the end of testing, I'll write up my cookware review and score the piece a rating out of five. I'll summarize my final verdict, listing all the pros and cons, and explain which type of cook it will suit best.

Five-star ratings are rare; a perfect piece of cookware has to tick all the boxes: versatility, manageable weight, brilliant cooking performance, ease of cleaning, and, crucially, value for money. You can see all the winners in our guide to the best cookware.

Choosing the perfect Le Creuset color isn’t just a practical decision – it’s a personal, lifelong commitment. With a dazzling array of shades – from glossy reds and dreamy pastels to sleek, chic neutrals – selecting the right one can easily become a contemplative affair.

What if your ideal hue was already written in the stars? Each birth month has a color inspired by its birthstone: January’s deep Garnet, February’s regal Amethyst, March’s serene Aquamarine, and so on. It’s a playful, personal way to choose the best cookware that feels made for you.

It’s not astrology, but there’s a touch of cosmic charm, blending seasonality, color psychology, and birthstone inspiration. The best Le Creuset color should feel naturally ‘you’ – whether you’re investing in a first Dutch oven that will last a lifetime or searching for a thoughtful, meaningful gift for someone special.

The Best Le Creuset Color for Your Birth Month

Struggling to pick the perfect Le Creuset color? Our birth month guide pairs you with a shade that’s made for you. As a Kitchen Appliances Editor, I’ve also recommended a standout piece of cast iron cookware tailored to your birthday and your individual cooking style.

That’s your complete guide to the best Le Creuset color according to each birth month. If you're inspired to carry your birth month palette beyond the kitchen, you're in luck.

Explore our Style editor's guide to birth month interior paint color, and our Gardens editors have even explored plants tailored to your unique birthday, like birth month berries.

Your cookware is the backbone of every great meal, but each type, from stainless steel to cast iron, has its own rules and needs when it comes to cleaning and care.

Knowing the right way to wash, dry, and maintain your cookware not only prolongs its life but also ensures your food tastes just as it should.

So, after spending good time and money choosing the best cookware, invest the same energy into cleaning and caring for it to ensure it lasts for years to come.

How to Clean and Care for Every Type of Cookware

How to Clean and Care for Cast Iron

The best cast-iron cookware is some of the most robust pans you can add to your kitchen. However, they also require considerable upkeep to remain functional.

From cleaning tips to 'seasoning' and restoring, there is a lot to understand about these rustic pots.

Cleaning Cast Iron

Unlike most pans, you should avoid soaking cast-iron pans, meaning they should not go in a dishwasher, and or be left in the kitchen sink after use, either.

Instead, after letting your pan cool, wipe any residue, rinse with hot water, dry with a soft cloth, and oil it. The only time you should use dish soap is before the first use or before seasoning.

This is because soap can dry out the iron; you want to keep the moisture of the oil in the iron because that’s what makes it naturally non-stick.

After rinsing, wipe the skillet with a towel and then dry it on a low heat on the stove. Never leave a cast-iron pan to air dry, as the water will dry out the iron or could cause rust.

Most importantly, don’t use a scouring pad or metal scrapers to clean your cast-iron pans, as these can be too harsh. Instead, use a soft sponge or cloth.

If you have tough, burnt-on food in your pan, then you may need to soak it. Soak in hot, soapy water and use a plastic brush to scrub thoroughly, such as this non-scratch soft brush from Walmart.

If soaking hasn’t worked, simmer gently with baking soda, from Amazon, dissolved in warm water. Once cooled, rinse and wash with soapy water. Always finish this step by drying and reseasoning to protect the iron.

Seasoning Cast Iron

It’s important to reseason a cast-iron pan after a thorough cleaning, as it will protect the surface and ensure food doesn’t stick to it.

Seasoning is basically a baked-on layer of oil. The skillet should have a black, glossy finish, so if this is looking worn or grey, then you need to reseason.

‘To reseason your cast-iron skillet, just coat the pan with a thin layer of vegetable oil [affordably available at Walmart], heat in a hot oven at 400°F/220°C for at least 10 mins and leave to cool inside the oven,’ says James Robinson, Judge and Stellar product manager at Horwood.

You can also reseason a pan on the stovetop. Simply apply a light oil coating and heat the skillet for a couple of minutes. It will start smoking, and when this dies down, it's ready. You may need to repeat the process if you are restoring the pan.

The choice of which oil to reseason your skillet is also worth a thought. 'The oil doesn’t need to be fancy. Use what you have – such as vegetable, sunflower or groundnut,' says James Devonshire, head of the Cookery School at Daylesford.

Removing Rust From Cast-Iron Pans

While the appearance of rust on your cast-iron pan can seem troubling, it is easily removed with a bit of elbow grease.

You can clean with steel wool on tougher surface dirt and rust spots, which will get the surface looking like new again. The SOS Steel Wool Dish Scrubber Pads, from Walmart, are ideal for this.

After removing the rust, give the skillet a good wash in hot, soapy water, and then reseason the surface.

Food to Never Cook in Cast Iron

Although cast iron is very hardy, there are some foods, particularly acidic ones, that can damage the surface and should be avoided for a longer lasting pan:

• Fish: Flaky fish fillets, particularly delicate varieties, are not well-suited for your cast-iron skillet. Even if you're skilled enough to flip your fillets without incident, chances are the skin will not make it through the process.
• Eggs: If your pan is not well-seasoned, your eggs could end up being a bit of a mess. Not only will they stick to the pan, but the clean-up will also be undesirable.
• Tomatoes: As tomatoes break down, metallic flavors from the pan will leach out into the sauce. 
• Acidic foods: The acidic properties are known to wear away the non-stick layer of seasoning, leaving the pan vulnerable to rust. The other issue is that cooking anything particularly acidic will cause iron to trickle into your food. This would not usually pose a health hazard, but no one wants to endure that metallic aftertaste in their food. 
• High-odor foods: Cast iron is commonly known to hold onto the smells of what we cook, so if you like preparing pungent food, like fish, cheese, and garlic, be prepared for this smell to linger on your cookware.

How to Clean and Care for Dutch Ovens

The best Dutch ovens, such as heritage Le Creuset, are often made from enamelled cast iron. While it might sound like a durable kitchen essential, it is surprisingly fragile and remarkably breakable.

For this reason, you need to store your Dutch ovens and enamelled cast-iron pans carefully. Avoid stacking heavy items on top of enameled cast iron, as this can lead to chipping or cracking. We recommend Pot and Pan Protectors available at Amazon if you are short on space and need to stack.

According to Homes & Gardens' expert kitchen editor, Lydia Hayman, it is simple to clean and care for enameled cast iron, so long as you use a gentle, patient approach:

1. Allow the pan to cool down: Let the enameled cast iron cool before starting to clean it. Plunging a hot pan into cold water can cause the enamel to crack from thermal shock,' which is a mistake to avoid when cleaning kitchenware.
2. Leave it to soak: Soak the pot for 15-20 minutes before attempting to scrub, Lydia says. 'This is a simple way to remove stuck-on food without harming the enamel.' Use warm water and a quality dish soap, such as Dawn, from Target.
3. Wash with a sponge: After soaking, use a gentle brush or sponge, such as the METUUTER Kitchen Sponges available at Amazon, with a mild dish soap and warm water to remove residue, explains Lydia. 'If there's stuck-on food, resist the temptation to use metal scourers or harsh cleaners, as they could damage the surface.' Instead, try scraping with a wooden kitchen spatula from Walmart.
4. Use baking soda for stains: Cleaning expert Jade Piper, suggests cleaning with baking soda to help lift stains without harsh abrasives. Create a paste by mixing baking soda with water. Apply it and gently rub with a soft cloth (such as the HOMEXCEL Microfiber Cleaning Cloth available at Amazon), then rinse thoroughly. If there are mineral deposits or discoloration, soak it for at least 30 minutes in a solution made of equal parts white vinegar and water. You can also try cleaning with lemon juice if you need some extra brightening power,’ she adds.
5. Use vinegar for exterior scorch marks: When removing burn marks from the exterior of your cast-iron pan, you can use a mixture of baking soda and vinegar to form a rough paste. Apply this to the burned surface and allow it to sit for 10-15 minutes before rubbing off with a damp cloth, repeating these steps as needed.
6. Dry: To finish, let the pan dry completely. Unlike normal cast iron, enamelled pans do not need seasoning.

How to Clean and Care for Stainless Steel

We have tested several of the best stainless steel pans, detailed in our Made In Stainless Steel Pan review and Caraway Stainless Steel Saute pan review, and found them to deliver consistently. They are the favored tool of top chefs, after all.

They are some of the most durable pans, and the easiest to care for when you know how to use them.

As they do not have coatings, stainless steel is one of the many things that you can clean in a dishwasher, but you also have several options for washing dishes by hand:

1. Soapy water: For regular cleaning, warm soapy water is a simple but effective option, though it might take some elbow grease or a bit of time to soak. Seventh Generation Clean with Purpose Liquid Dish Soap, available from Walmart, is a powerful but eco-friendly dish soap that comes with a fresh, zesty scent, as well as great reviews.
2. Lemon juice and salt: Karina Toner, operations manager at Spekless Cleaning, says, 'Sprinkle kosher salt on the discolored areas of the pan, then squeeze lemon juice [bottled, from Walmart, is fine] over the salt. Use the lemon peel to scrub in circular motions. Let it sit for 5 minutes, then rinse with warm water and dry with a soft cloth. The natural acidity of the lemon juice combined with the grit of the salt helps to lift stains and restore the shine of the pan.' We recommend Morton Salt Coarse Kosher Salt, available from Walmart.
3. Vinegar and water: Toner says, 'Fill the pan with equal parts water and vinegar [available at Amazon in one-gallon bottles], bring it to a boil, then let it simmer for a few minutes. Afterward, scrub with a sponge and rinse thoroughly. The heat and acidity of the vinegar help break down grease and food particles that are baked onto the pan.'
4. Baking soda paste: Toner says, 'Simply create a thick paste using Arm & Hammer Baking Soda from Walmart and water, and apply it to the burnt areas of the stainless steel pan. Allow it to sit for 10 minutes, then gently scrub the pan with a non-abrasive sponge. To finish, rinse and dry completely.'
5. Salt and a Scrub Daddy: Will Cotter, owner of FreshSpace Cleaning, says, 'Sprinkle coarse salt on the pan, and dampen a Scrub Daddy sponge [available at Target] with a bit of cold water. It should be cold to keep the Scrub Daddy nice and firm, so it can work its magic without the salt dissolving too quickly. Then, simply scrub away and rinse!'
6. Barkeeper's friend: Cotter says, 'This method is my personal favorite. Wet the pan, then sprinkle some Bar Keepers Friend powder, available from Amazon, on it. Trust me – the powder works better than the liquid stuff. 'Mix it with a bit of water until you’ve got a nice, thick paste going on. Don’t let it chill for too long, though – one minute is enough. Add a bit of Dawn dish soap to the mix. The grime should come off your stainless steel pan pretty easily. If there’s still some, a quick wipe with a paper towel should do it.'
7. Dishwasher tablets: Toner explains, 'Dishwasher tablets contain powerful cleaning agents that break down stubborn grease and food residue. Simply place a dishwasher tablet in the pan and fill it with water, letting it sit for at least four hours, or overnight. On your return to the pan, scrub gently with a non-abrasive sponge, rinse, then dry thoroughly. Repeat if necessary for tough residue.' For reliable and effective dishwasher tablets, try Finish Quantum from Walmart.
8. Hydrogen peroxide and baking soda: Toner says, 'This magic combination lifts even the most stubborn burn marks. Begin by sprinkling baking soda over the stainless steel's burn marks, then add a few drops of hydrogen peroxide to create a fizzing reaction. Let it sit for 10 minutes before scrubbing gently with a soft brush. Rinse thoroughly and dry to finish.' The MomRemedy Hydrogen Peroxide-Based Household Cleaner from Target is a reliable option with no added fragrances.
9. Olive oil: For a quick polish, rub a small amount of olive oil from Walmart onto your stainless steel pan with a soft cloth. This method is great for removing fingerprints and gives your stainless steel a gleaming finish. Toner says, 'Rub the pan in circular motions, focusing on streaks and smudges, then buff with a clean, dry cloth to restore shine. The olive oil adds a protective layer to stainless steel, helping to repel future stains and streaks.'
10. Cream of tartar: Last but not least, cleaning with cream of tartar makes for an unlikely but effective warrior against stubborn stains on stainless steel. Toner says, 'Cream of tartar is mildly acidic and so works well to remove stubborn stains. Begin by mixing the cream of tartar with water to make a paste, then apply it directly to the stains. Allow it to sit for 10 minutes before scrubbing gently with a non-abrasive sponge. Rinse with warm water and dry the pan. For added shine, you can also buff the pan with a dry cloth.' McCormick Culinary Cream of Tartar, available from Amazon, is high-quality and ethically sourced.

Making Stainless Steel Non Stick

One of the many reasons why people steer clear of stainless steel in favor of the best non-stick frying pans is that they can be difficult to learn how to use.

If you aren't used to them, stainless steel can leave many home cooks with burnt, stuck-on dinners. However, with a bit of practice and some handy tricks, you can make stainless steel non-stick. Done right, it is some of the best non-toxic cookware.

According to Lydia, to make stainless steel non-stick, try the following:

• Temper your ingredients: Around 20 minutes before you start sizzling, take your ingredients out of the refrigerator and let them sit at room temperature. Cold ingredients in a hot pan is a recipe for messy sticking, but this tip will help prevent that.
• Preheat the pan: Sticking often occurs if the pan is too hot or too cold when food is added. Once you find the correct temperature, things will be a lot easier. If you're using stainless steel, there's a simple trick to test the temperature known as the Leidenfrost test. First, heat the pan on medium for two to three minutes. Then, flick a few drops of water onto the surface. If the droplets fizzle and evaporate, you need to wait a minute or so longer for the pan to get hotter. Once the water droplets dance and glide around the pan, you're good to go. Just make sure to wipe away the water residue before you add your cooking fat.
• Create a shimmery layer of oil: When you add the oil or butter, thoroughly swirl it around the pan so you have a thin but full coating across the entire surface. Otherwise, your ingredients could slide into an uncoated area, and that's when they cling or become burnt. Keep in mind that you'll almost definitely need to add more oil or butter than you'd use in a non-stick pan.
• Wait for a proper sear and release: You need to wait a couple of minutes to let your food form a crust, then the food will naturally release from the pan and magically become movable. When the food has been released, you can flip with precision and ease.
• Clean up properly: If you've got burned leftovers in the pan, it will impact your next attempt. Always clean thoroughly before using again.

How to Clean and Care for Non-Stick Pans

Even the best non-stick pans need delicate care to protect the non-stick coating. While they do make cooking easier, especially for those less confident in the kitchen, the coating, if it peels, chips, or flakes off, can be toxic. This is especially true if you use metal utensils, which should be replaced with silicone kitchen utensils, available in a set from Wayfair.

When storing non-stick pans, avoid stacking. Using cork trivets from Walmart to prevent scratching and peeling is an easy storage fix for these delicate pans.

Paul Mangold, quality control specialist at cleaning experts Fantastic Services, advises avoiding cooking spray oils. 'They can actually adhere to the non-stick surface, building up and causing food to stick. Use butter, vegetable oil, or olive oil instead,' he suggests.

Because of this, you should never put non-stick pans in the dishwasher, nor should you clean a non-stick pan while it is still hot, as the surface can warp under sudden temperature changes.

Instead, to clean non-stick pans, Paul says, 'After each use, let the pan cool slightly before washing. Then, always use a non-stick sponge and water to clean your pan.

'If there is buildup or burnt food on your pan, don't toss it. You can de-gunk it by rubbing in baking soda [from Walmart] and water, and scrubbing with a non-abrasive sponge. If this doesn’t work, try first soaking it for 20 minutes, then washing it off.' Dawn Powerwash Spray Soap, from Walmart, can also help loosen gunk without scrubbing.