The NatureDoc Guide to Toxin-Free Cookware - From Pots and Pans to Air Fryers

The smell of a roast wafting through the house, or the gentle sizzle of onions and garlic softening in a pan — there is something wonderful about preparing food for the people that we love. But as we sauté, simmer and bake, should we stop to think about whether day by day we are poisoning our nearest and dearest?

This is not an easy question, because there is so much conflicting information from all sides. We have all read about the toxic chemical dangers of cookware with things like PFOS, PFAS, PFOA and PTFE, but what the hell do they mean and where are they found?

PFAS is an umbrella term for polyfluoroalkyl substances, which are known as “forever chemicals” because they can take as much as 1,000 years to break down in the environment, where they lurk and may appear later in what you breathe, eat and drink.

We can only cover a very small part of the PFAS discussion in this blog. But read my blog on water filters if you are concerned about PFAS in drinking water. There are two main types, polymer and non-polymer.

PTFE is a polymer type, and is widely considered safe because it has large molecules and it is stable. In simple terms, even if you ingest it, it won’t break down while it passes through you. Just don’t heat it over 300 degrees Centigrade, because then it will produce toxic fumes.

But hang on. Isn’t PTFE the same as Teflon non-stick which we know is unsafe? Sort of. PTFE non-stick got that reputation because Teflon used to be manufactured leaving a PFOA residue.

PFOA, along with PFOS, got implicated with a host of health concerns, including cancer. They are thought to be completely absorbed by the body if you ingest them, and the elimination half-lives in humans (how long it takes for half of what you consume to be excreted) are 2.1–10.1 years for PFOA and 3.3–27 years for PFOS. Yuk!

However, PFOA and PFOS have been illegal in the UK for many years. It was banned in the UK in 2005, and in the EU later in 2008. The US banned it in 2014, and PFOA was banned internationally in 2019, as part of the Stockholm Convention. Only very very old non-stick pans would still have it, and let’s face it, they would be pretty chipped and horrible by now anyway.

You could be forgiven for not knowing this because so many eco pan manufacturers proudly shout that they are free of PFOA and PFOS. I should jolly well hope so as these are completely illegal. I often think it’s scare tactics used for marketing.

But on the other side, I also find poor ethics. Tefal, for example, currently implies PTFE is not a PFAS, when it obviously is. And they currently state “TEFAL has not used materials containing PFOA since 2012, even before regulations were implemented in Europe and the United States.” Again, this is obviously untrue, since they carried on using PFOA outside the UK market when it was banned in the UK since 2005.

And there are concerns about the new way PTFE is made, using another PFAS, called Gen X. And while the evidence I have seen suggests Gen X is potentially toxic, I have not seen any information about how much if any is still present in non-stick pans.

Another historical concern is the use of aluminium pans. No one should be cooking in direct contact with aluminium, as this can leach into the food and be toxic.

And even traditional cast iron needs careful seasoning and sealing to avoid toxic amounts of the essential element iron being ingested.

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How to choose and use cookware safely

I use a variety of pots and pans, in order of preference: stainless steel, cast iron, enamel-coated cast iron and glazed clay; but also newer technology ceramic coated aluminium and, yes PTFE non-stick, both in pans and my air fryer.

There are purists (such as Lead-Free Mama, see reference below) who say to avoid all PTFE and non-PTFE non-stick pans, as well as all ceramic pans, even if they claim to be non-toxic. But in the same way I think it is unrealistic to cut out all sugar from food, let’s be practical about this!

If you do use any pan with a non-stick coating such as PFTE or ceramic, I think it’s important to:

Make sure it is hard, good quality and has a high tolerance for heat.
Don’t use metal utensils, and especially not sharp ones, in the pan.
Don’t overheat it.
Throw it away if there is any surface damage at all.

There’s a big difference between what’s on the inside and what’s on the outside, since metals are often very useful and necessary: iron in the base is needed for induction hobs to work at all and aluminium is three times better at conducting heat than iron. Even iron is three times better than ceramic at conducting heat.

In this guide, I delve into some of the most popular options. No one has paid me or provided any products. These are just recommendations from our research and my personal and professional experience.

Stainless steel cookware

Stainless steel cookware is a great choice to have in toxin-free kitchens. Free from coatings, it’s perfect for high-heat cooking and won’t react with most foods. While it doesn’t offer the same non-stick functionality as some other options, it is incredibly durable and resistant to scratches. It’s also one of the safest choices when it comes to avoiding toxins.

The key to avoiding leaching from stainless steel pans is to avoid cooking at excessively high heat, which can cause metal to react with food or burn it! Also,

Pros: Durable and bullet-proof; this cookware can withstand high temperatures without damage and is naturally toxin-free and non-reactive to most foods. It is relatively lightweight compared to cast iron and although good sets might cost a lot, they will last a lifetime. You can use a metal scourer on them if there is limescale or burnt food that has built up.

Cons: Food can stick unless used with sufficient oil or butter and they are prone to uneven cooking on cheaper models with thin bases.

What they don’t tell you: Be mindful of the alloy content—some cheaper stainless-steel pans can have higher nickel content, which may leach into food, especially if cooking acidic dishes such as tomato sauces.

I have simple, cheap and bulletproof Vogue pans, and also a steamer set from John Lewis.

Cast iron cookware

Cast iron is a good looking, very durable and traditional option. A good pan can last a lifetime, but it does need a lot of care. For example, you need to season it by heating it hard with oil to create a protective layer of burnt oil, and then you have to take care not to scrape or wash that coating off!

People assume that because it is so heavy it is a good conductor of heat and retains heat well. But in fact you will get more even patterns of heat on the hob from aluminium pans as the heat moves through aluminium twice as fast. It is still better than stainless steel, but most stainless pans also have aluminium in the base to help.

With certain foods, especially acidic foods like fruit or tomato sauce, iron can leach from the pan into the food if the pan is not seasoned properly. Iron is an essential mineral for health and many people, such as menstruating women or vegans, can become deficient if they don’t eat enough of it. But cast iron pans are not the ideal way to get your iron because it is so hard to tell how much you are getting.

Pros: Bullet-proof technology. Naturally non-toxic

Cons: Maintenance required. Quite expensive.

What they don’t tell you: The perfect pan often remains in the cupboard when it’s quicker to use something else.

We have a lovely heavy old Lodge cast iron skillet.

It is also worth looking out for Netherton Foundry cookware. Their spun iron pans, are hand-finished with organic flaxseed oil, and are lighter than cast iron. Like cast iron, their pans need to be maintained for a natural non-stick surface, but they are lighter, making them easier to handle. But the flipside of this is that heat will be less evenly spread than cast iron and they are prone to warping if overheated. I like them as they are small-batch production in the UK.

Enamelled cast iron cookware

Colourful enamelled cast iron pots and pans are often the pride of the kitchen. They can beautifully transition seamlessly from hob to oven to table. We have many of them.

Enamelled cast iron is much easier to maintain as it doesn’t require seasoning and won’t react with acidic foods like uncoated cast iron can.

Pros: Long lasting with proper care. Non-toxic and non-reactive, suitable for acidic foods like tomato sauces. Excellent heat retention and even distribution for slow cooking and can also travel seamlessly from the oven to the tabletop.

Cons: They are expensive; a single pan is a significant investment. They can be seriously heavy and bulky, making it less ideal for quick everyday use. I know a few people who find similar brands too heavy to lift especially if they have arthritis or hyper mobility. They also have poor heat conductivity, so they take longer to heat up compared to lighter materials. Enamel can chip over time if dropped or not maintained well.

What they don’t tell you: There can be toxic metals in the enamel coating.

There are very few brands that evoke the nostalgic love of slow cooking quite like Le Creuset.

Solid ceramic ovenware

Clay pots have been used in cooking for centuries and all across the world. The moisture is retained within the pot, keeping the temperature constant, and avoiding burning. Clay is generally glazed and fired to make it impervious, but not all glazes are the same and do pay attention to whether it is labelled oven or dishwasher safe without cracking or leaching anything. One check you can make is to squeeze a lemon on it and leave the lemon on it overnight. If there is any discolouration in the morning, that means the acid has got in and things may have leached out.

These can be found in all good cook shops. We still have ours from a trip to Marrakesh years ago. For good quality ceramic pots and pans, Xtrema ceramic cookware is a well-marketed option that makes strong claims to be non-toxic.

Pros: No PFTE. Most suitable for baking and roasting.

Cons: Results may vary on hobs, and without iron in the base, these will not work on induction. They will need seasoning before use to ensure some resistance to sticking, and gentle pre-heating to prevent cracking.

What they don’t tell you: Clay and glaze can naturally contain nasties like lead and cadmium.

Ceramic coated pans

Advanced ceramic coatings are typically laid on aluminium substrates. They are generally derived from sand and some even claim to have diamonds in them. The ceramic coating is hard, but hard things can be brittle.

Pros: Like all cookware, they are free from PFOS, PFOA, but also they are free of PFTE. They are non-stick, requiring less oil.

Cons: The coating can wear out after a year or two with lots of use. Not suitable for high-heat cooking, which can degrade the ceramic coating. Quality varies enormously.

What they don’t tell you: Potentially contains heavy metals, especially if scratched.

GreenPan is often hailed as the pioneer of toxin-free cookware. GreenPan’s premium ranges are supposed to be long lasting, but I do hear that people end up replacing GreenPans more often than they would like.

Titanium pans

Titanium is a great material in many ways: very strong and light, and resistant to very high heat (twice the melting point of stainless steel). It is also super safe for food and medical use, even for implants in the body. But it’s not great as a heat conductor, so you wouldn’t use it on its own for a pan.

But titanium can be used in conjunction with other metals that have more conductivity. This is a pretty new technology, but it is looking very interesting, as using titanium avoids all the PFAS and other potential leaching effects of heavy metals.

There’s only one pan we know of in this class, and it has an etched non-stick titanium pattern, laid on an aluminium core and stainless steel outer. The non-stick qualities are said to be much better than standard stainless pans, but not quite as good as PTFE.

Pros: Genuinely toxin-free, durable. The reason you wouldn’t put sharp utensils in it is to avoid blunting them!

Cons: Very expensive. Not quite as non-stick as PFTE. New technology, so long-term durability is unclear.

What they don’t tell you: Haven’t found anything yet.

The Our Place “Titanium Always Pan Pro” is the only one in its class.

Glass cookware

Hardened glass is a safe and non-reactive surface and is a simple and easy choice. It’s wonderful to cook crumbles or lasagne in as you can see what’s going on and children can ooh and ahh at the bubbles and golden edges as their creations cook in the oven.

Pros: Cheap. Safe from freezer to Oven. Genuinely toxin-free, durable.

Cons: Not very conductive, so not great on the hob.

What they don’t tell you: Avoid painted markings on the inside, which may contain toxins.

Look out for Pyrex which is an enduring classic for heat-resistant baking dishes.

Non-stick cookware

Yes, I just have to talk about these because so many people have them, including me. Suffice to say that I prefer to pick something else, preferably stainless steel, but the truth is I sometimes use non-stick and so do the rest of my family. Scrambled eggs and porridge don’t work so well in stainless steel.

These days, PTFE is made without the dangerous PFAS such as PFOA and PFOS, and as I said above, if you ingest it, PTFE passes though you safely. There remain concerns with Gen X. Eco products are big business too and sometimes it is hard to know what is true AND relevant. Yes Gen X is used in the manufacture of PTFE and likely to be toxic, but I haven’t seen evidence on whether any remains and how much you might be exposed to from cooking and whether that is significant.

Pros: non-stick PTFE pans are convenient and cost-effective. They can be very long lasting.

Cons: Best not to use sharp metal utensils

What they don’t tell you: Potential for health risks.

We have a pair of Circulon Infinite pans that we bought on Amazon in April 2018, six and a half years old. They are used frequently and neither have a single visible chip to the inside coating. They are rated up to 240C in the oven, so we sometimes start on the hob and then finish off in the oven. Although they are dishwasher-safe, we only put stainless and glass pans into the dishwasher. They are starting to look a bit rough due to polymerised fat getting baked on (same as the seasoning on a cast iron pan), but they are still excellent. This is what I would recommend if you are looking for non-stick.

What About Air Fryers?

The air fryer—everyone seems to have one these days and air fryer cookbooks are top of the charts on Amazon —and they do seem to be a lifesaver for quick, low-oil meals. I even use one so I don’t need to have my Everhot on all summer. But are they safe? Many air fryers feature non-stick coatings, raising similar concerns to Teflon pots and pans and when it comes to toxins, they present a bit of a grey area.

It is possible to get PFTE-free air fryers eg. made from stainless steel, and with BPA-free plastics. But one advantage of the air fryer is the chances of overheating it are non-existent, so providing you are careful about utensils and chipping, it’s not a bad option.

If you have an air fryer and are worried about the non-stick basket wearing down or what materials are safe at high heat, then think about using a paper liner. These inexpensive biodegradable liners act as a barrier between your food and the surface of the fryer basket, ensuring minimal contact with any coatings and make cleaning up a lot easier. They are heat-resistant, food-safe, and disposable. However, they cut down the air flow dramatically.

There are lots of different options, with many multi-function devices including air fryer. However while I’m sure they have their merits, we get by without too many bells and whistles.

Pros: So quick and easy.

Cons: Limited size. Cooks so fast, it is only suitable for foods that have a high surface area. Not so great for solid joints of meat.

What they don’t tell you: Can be quite noisy.

We have a Cosori air fryer, and I usually use a paper liner. It’s great!

Round up

Life is a compromise! There are ways we can use the pots and pans we have in a safer way, I use paper baskets in my air fryer and stainless-steel pans alongside my heavier Le Creuset pots.

Life is a busy whirlwind; we all do what we can to live it safely and well, but I do hope my tips help you to navigate these choices clearly. Choosing the right cookware depends on your cooking style, priorities, and budget.

So, cook with love and joy and remember, the best meals begin not just with the freshest ingredients, but with the right cooking tools you trust to bring them to life.

The NatureDoc Guide to Toxin-Free Cookware – From Pots and Pans to Air Fryers