Yes, you can use butter in the Always Pan. However, because the pan has a ceramic nonstick coating, you must take a few precautions to prevent the butter from burning and damaging the coating:
Yes, the Always Pan is considered non-toxic. Its ceramic nonstick coating is made without potentially harmful chemicals like PFAS, PFOAs, PTFEs, lead, and cadmium.
As most non-stick sprays are generally a combination of vegetable oil and lecithin, shortening does a pretty similar job creating a non-stick alternative. Simply take a bit of shortening and rub it across your baking surface.
Several hidden everyday habits can quickly ruin a non-stick pan, stripping away its slick coating and potentially releasing toxic fumes. The leading culprits include cooking on high heat, using aerosol cooking sprays, using metal utensils, and thermal shock from cold water.
Save the metal utensils for steel pans like the Titanium Always Pan® Pro. Hand wash your pan with a soft sponge to preserve its nonstick properties. Stay away from abrasive cleaners, which can strip away the nonstick layer. Always allow your pan to cool completely before cleaning.
In family kitchens, non-stick pans are the first choice for many housewives and cooking enthusiasts because of their easy cleaning and anti-stick properties. However, professional chefs rarely use non-stick pans in kitchens, preferring stainless steel, cast iron or carbon steel pans.
Deglaze the pan by boiling water with a few tablespoons of baking soda. If that's not quite enough, form a paste using the baking soda and a bit of white vinegar. Apply to the affected areas and let sit for 15 to 30 minutes before scrubbing gently.
The healthiest frying pans are made from unreactive, chemical-free materials that do not leach toxins into your food. The best options are cast iron, carbon steel, stainless steel, and pure ceramic. These materials avoid the PFAS, PFOA, and PTFE found in traditional non-stick coatings.
Olive oil does not inherently ruin non-stick pans, but it can leave a sticky, baked-on residue if heated past its smoke point. To avoid this, cook on low to medium heat, avoid aerosol cooking sprays, and gently wash your pans by hand.
To ensure your cooking is safe and free of toxic "forever chemicals" (PFAS), avoid any traditional non-stick pans with worn-out, chipped, or scratched coatings, along with any Teflon pans manufactured before 2013, as they may contain PFOA.
Bakers primarily brush cakes with simple syrup (a 1:1 mixture of water and sugar). This technique adds moisture, softens the crumb, and extends freshness.
Parchment paper can pose health, safety, and environmental issues, primarily because of how it is manufactured and used.
The healthiest way to grease a pan is to lightly coat it with a heart-healthy oil—such as extra-virgin olive oil or avocado oil—using a reusable, continuous-pressure oil sprayer, a paper towel, or a pastry brush. This eliminates chemical propellants found in commercial sprays while utilizing fats that promote good cholesterol.
The Our Place Always Pan is worth it if you value convenience, a beautiful aesthetic, and non-toxic, all-in-one functionality. However, if you are a serious home cook looking for a searing tool, it won't replace cast iron or stainless steel.
Specifically, All-Clad has agreed to pay up to $4 million to put an end to several lawsuits that alleged the company's cookware was not as dishwasher safe as advertised. For more information, including what will happen if the settlement gets the court's OK, head on over to our newswire.
The least toxic non-stick cookware features ceramic coatings or pre-seasoned metals that are entirely free of PFAS/PTFE (Teflon), lead, and cadmium. Ceramic-coated options like Caraway and Our Place are the safest convenient choices, while naturally non-stick materials like cast iron offer lifelong, chemical-free cooking.
Several hidden everyday habits can quickly ruin a non-stick pan, stripping away its slick coating and potentially releasing toxic fumes. The leading culprits include cooking on high heat, using aerosol cooking sprays, using metal utensils, and thermal shock from cold water.
Whether you fill a reusable pump or opt for commercial sprays, choose olive oil or avocado oil. Olive oil is high in monounsaturated fats, which are linked to healthier cholesterol ratios.
The problem with coconut oil is that up to 90% of its fat content is saturated fat. That's the type of fat that raises LDL or “bad” cholesterol. LDL cholesterol collects in your blood vessels and raises your risk of having a heart attack or a stroke.
Stainless steel cookware is widely regarded as safe and non-toxic for everyday use. Stainless steel non-toxic cookware is a durable, corrosion-resistant alloy that's practical for a wide range of cooking tasks. By preheating your stainless steel pan and using a bit of oil you can help prevent food from sticking.
The best non-stick pan for eggs is the OXO Good Grips Pro 8-inch or 10-inch Nonstick Skillet. It features a lightweight design for easy flipping, a stay-cool handle, and a thick, multi-layer coating that releases eggs flawlessly. It provides an excellent balance of durability, performance, and affordability.
Neither is inherently "safer," as both are considered highly safe, non-toxic alternatives to traditional non-stick coatings. However, they perform very differently.
How Do You Make a Non-Stick Pan Look Like New? 5 Steps
Restore your burnt Always Pan by boiling a mixture of water and 1-2 tablespoons of baking soda for 15–30 minutes. Let it cool, then gently scrub away the loosened char with a soft, non-abrasive sponge and mild dish soap. Never use metal scouring pads or harsh abrasives.
Make a paste of baking soda and water (the consistency of toothpaste works well). Use a sponge to cover the stains with the baking soda paste, and let the solution sit on the scorched areas for 15 or 20 minutes. Does vinegar damage stainless steel? Emphatically, no.