Cookware can directly affect what ends up in your food. Some materials can leach chemicals or heavy metals when overheated, scratched, or used over time. Choosing safer cookware helps reduce exposure to unwanted substances while often offering better durability and performance.
Safe cookware is typically made without:
PFAS / PFOA / PTFE (often found in traditional non-stick coatings)
PFAS, PFOA, and PTFE Explained:
PFAS
Per- and Polyfluoroalkyl Substances
A large group of man-made chemicals
Used to make cookware non-stick, water-repellent, and stain-resistant
Often called “forever chemicals” because they don’t break down easily
PFAS is the umbrella term that includes many chemicals, PFOA and PTFE are part of this family.
PFOA
Perfluorooctanoic Acid
A specific PFAS chemical
Formerly used in the manufacturing of non-stick coatings
Phased out in the U.S. due to health and environmental concerns
Still often listed so shoppers know it is NOT present
PFOA-free means it wasn’t used in making the coating.
PTFE
Polytetrafluoroethylene
The actual non-stick coating on many pans (commonly known by the brand name Teflon)
Modern PTFE cookware is usually PFOA-free
However, PTFE is still considered a PFAS-based coating
This is why some brands say PFOA-free but not PFAS-free.
Look for cookware labeled:
PFAS-free
PFOA-free
Lead-free
Cookware Materials Considered Safe
Stainless Steel
Cast Iron (Seasoned)
Enameled Cast Iron
Ceramic (True Ceramic, Not Just Coated)
Carbon Steel
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What to Be Cautious About
Very cheap non-stick pans with unclear labeling
“Ceramic-coated” cookware without safety disclosures
Older imported cookware with unknown glazing standards
