Le Creuset Round Frying Pan in Enameled Cast Iron Cast iron is 'toxic-free' because it is a natural metal that does not react with food. When you cook food in a cast iron pan, there are basically no harmful chemicals released that could end up in your food.
For nearly 100 years, our products have been consistently safe to use and comply with all federal safety regulations established by the Food & Drug Administration. Please click HERE to search specific product disclosures relative to CA AB1200 and CO HB 22-1345.
Essential Non-stick Ceramic cookware demonstrates Le Creuset's commitment to quality and performance and features a 10-year limited warranty. The superior ceramic non-stick coating is made without PFAS, and is applied to the interior, exterior and rim of every pot and pan for easy food release and cleaning.
“The most nontoxic cookware that you can buy is stainless steel, cast iron or carbon steel; things that don't have a coating on them,” says Alexis Pisciotta, culinary purchasing and events manager and cookware consultant for Food Network.
Le Creuset Stoneware is safe for use in the microwave, freezer, refrigerator, dishwasher, oven and broiler. The maximum oven-safe temperature is 500°F / 260°C. Use oven mitts for lifting at all times.
Expensive — the cost for a 5 1/2-quart pot is $420 when it's not on sale. The light interior can be easily scratched by metal tools and stained by food (although you can eliminate some stains with a bit of elbow grease).
Iron Enrichment
When you cook with carbon steel, small amounts of iron may naturally leach into your food.
ceramic is among the safest material for pans
From dishes, to glasses, bakeware and cookware, ceramic bakeware is our pick for the best cookware material for health thanks to its non-reactive nature and resistance to high temperatures and acidic foods. Plus it's so pretty!
One concern with enameled cast iron is the potential presence of lead or cadmium in the enamel coating. These toxic metals can pose health risks if they leach into food.
Le Creuset pioneered the world's first colorful enameled cast iron cookware. We finish each piece, both inside and out, with a porcelain enamel to make it more durable, versatile and easier to use and clean.
Le Creuset products that are not cast-iron may be made in other countries, such as China (accessories or silicone products), Thailand (kettles and ceramics), England (enamel cleaner), Portugal (stainless steel), and Eswatini (clay pots).
What are PFAS? Perfluoroalkyl and polyfluoroalkyl substances (together known as PFAS) are a class of man-made chemicals, not found naturally in the environment. PFOA (sometimes known as “C8”) and PFOS are the two PFAS that have been the most extensively produced and therefore are the most studied of these chemicals.
Modern day porcelain is generally considered safe, since the use of leaded coatings has been phased out over recent years. Some high-end brands now claim to do contaminant testing, so look for porcelain enamel cookware that is labeled free of lead and cadmium. Older porcelain enamel cookware are certainly suspect.
We offer the most variety in enameled cast iron cookware, with a shape, size and color to suit every recipe and cooking technique. But no matter which piece of cookware you choose, Le Creuset enameled cast iron can be used on any stovetop, including ceramic, glass, electric, gas, halogen and induction.
“Glass, like Pyrex cookware, is a safe option,” Perko said. “Cast iron is a safe option if NOT frying or using high-temperature cooking. If you have or can use or purchase stainless steel pots and pans, they are healthier choices for long-term/lifetime use.”
What Does Non-Toxic Cookware Mean? Non-toxic cookware is any cookware made without the use of nonstick coatings, like PFAS. This means any cookware that is made of stainless steel, cast iron, or carbon steel—essentially any cookware that doesn't have a coating—is the least toxic product available on the market.
Cooking in cast iron regularly can offer benefits such as enhanced iron intake and excellent heat retention. However, it's essential to consider individual dietary needs and monitor iron levels, as excessive iron intake can be harmful.
For our recommendations, we stick to stainless steel, cast iron, and enamel or ceramic coatings. If you're making the switch from traditional nonstick cookware, you should look into ceramic or enameled cookware. These coatings tend to hold up for years, especially if you cook over medium to low heat.
The two chemicals to look out for in your pots and pans are polytetrafluoroethylene (PTFE) and perfluorooctanoic acid (PFOA). The main concern with PTFE is that it starts to break down and release toxic fumes when it's heated to high temperatures.
Safe – Carbon steel is made from iron and carbon, both materials are non-toxic and food safe. Additionally, a carbon steel pan doesn't come with a non-stick surface, but rather you season the pan with oil or lard; also non-toxic, so the surface is non-stick without any added chemicals.
Aluminium conducts heat quickly and is quite sturdy which is why it is widely used by people. However, when heated up, aluminium can react with acidic foods like tomatoes and vinegar. This reaction can make the food toxic and might also lead to stomach troubles and nausea.
Stainless steel leaches nickel and chromium into foods during cooking. Food Safety and Environmental Stewardship Program | Oregon State University.