We recommend avoiding nonstick pans, because of the toxic chemicals used to make up their coatings, which can offgas at high cooking temperatures and flake off into food when scraped.
For the most part yes. Of course that will depend on the type of non-stick cookware and the type of stainless steel cookware being compared. In general, the coatings used to make non-stick cookware are not good for our health.
Professional chefs use stainless steel pans and nonstick pans as they're the most durable. What is the best pan material to cook with? Stainless steel, aluminum and non-stick pan materials are the best to cook with.
Pure ceramic is the most non toxic cookware material. Specifically, the Xtrema brand is 100% ceramic from the glaze to the core. That means that the material you are cooking with is inert – it won't react with the food you are cooking and it won't leach any unwanted chemicals into your food.
Stainless steel is a highly durable material and doesn't chip, peel or scratch easily like soft metals such as aluminium. As chefs have to handle vigorous, pan-clanging cooking day in and day out, they tend to lean toward stainless steel cookware instead of aluminium cookware.
Teflon cookware made before 2013 may be toxic
But Teflon using PFOA wasn't officially banned in the United States until 2014. Europe banned it in 2008. That means if you own Teflon nonstick cookware from 2013 or earlier, there's a chance it contains PFOA.
The potential danger posed by Teflon non-stick coatings comes from the PFOA (Perfluorooctanoic acid) present in them. But ceramic coatings are PFOA-free, making them a safer and preferable option even for bakeware.
A 2022 study found that scratched pans coated with these chemicals release thousands to millions of microplastics and nanoplastics. You should avoid using any scratched or dented nonstick pan to avoid exposure to potentially toxic chemicals.
Stainless steel is one of the safest materials to use for cooking, since it has no engineered nonstick coating and is more resistant to scratches and repeated cleaning. Older, damaged pans should be replaced especially if you frequently cook with acidic ingredients, as the steel can degrade more quickly.
There's a reason almost all restaurants and chefs cook exclusively with stainless steel – it distributes heat evenly, prevents food from sticking, won't leech into the food, and is virtually indestructible.
Most professional chefs do not use non-stick pans and especially frypans, as they cannot meet the demands of a busy kitchen.
If you want PTFE-free cookware, then ceramic nonstick is the best choice for you. All nonstick loses its properties over time, but regular nonstick retains its properties for a longer time, so, if you want a longer-lasting finish, then nonstick is a better choice for you.
During cooking, aluminum dissolves most easily from worn or pitted pots and pans. The longer food is cooked or stored in aluminum, the greater the amount that gets into food. Leafy vegetables and acidic foods, such as tomatoes and citrus products, absorb the most aluminum.
Ceramic coating is considered safer than PTFE coating because it does not contain toxic chemicals such as PFOA, or release fumes when heated to higher temperatures. However, McManus points out that in her experience, ceramic cookware is less durable than its counterpart.
Stainless steel cookware is generally more robust than ceramic cookware. Its construction of several metals, chromium in particular, gives it strong scratch and corrosion resistant properties. This also means it's resistant to dents, allowing it to last years with proper care.
Ceramic is great as it's completely inert—meaning it won't leach any harmful toxins. Ceramic non-toxic cookware pans are generally free of heavy metals, polymers, coatings, and dyes, plus, they're dishwasher safe! Easier to wash than cast iron, you can just use warm soapy water.
For a home cook, a decent set of cookware should last between five and ten years, depending on the frequency of cooking. "The best type of material to use in general is stainless steel, with the exception of using non-stick for omelets," explains Scott Clarke, a chef and owner of Blue Monkey Catering.
Why is Teflon Still on the Market? Teflon is still around thanks mostly to the PFOA Stewardship Program. Because PFOA is no longer a component of Teflon, Teflon proponents say the compound is no longer harmful, and that cooking it is perfectly safe for your health.
Food left in these pans, especially those that are acidic like broths, rice, seafood or processed meats can eat away at the nonstick coating, causing irrevocable damage. These pans should be used for cooking only.
Gordon Ramsay uses the ScanPan brand in his cooking series MasterClass and the All-Clad brand in Hell's Kitchen's FOX TV series. Both are high-quality pans with thick, heavy bases that distribute heat evenly. But at home, Gordon uses HexClad cookware.
Long-lasting, classic, uncoated stainless steel is a good choice for browning and braising. Often sold in sets, stainless cookware can be the kitchen workhorse, tackling everything from pickling to pasta sauce. Pros: Durable, easy to care for, does not react with foods.