Are Glazed Ceramic Pans Safe?

Are ceramic pans safeI’ve been slowly switching my kitchen over to ceramic pans since I had the chance to try ceramic cookware last year. I researched cookware options for months and wanted to find an option that was:

  • Easy to clean
  • Cooked evenly
  • Was non-scratch or non-stick
  • Most importantly: non-toxic

I finally settled on Xtrema ceramic cookware and have been really happy with it.

Since then, I’ve received a few emails asking for more information to support the safety of the glaze used on ceramic cookware.

Is Ceramic Cookware Safe?

I reached out to the company I got my cookware from to find out more information and received this reply:

“Our Xtrema cookware is made of 100% inorganic ceramic minerals and so is our ceramic non-scratch glaze. All ceramic glazes are made of various inorganic minerals and oxides. The oxides give the glaze it’s strength, color and glossiness. Our ceramic cookware and it’s ceramic glaze contain no metals or lead and cadmium. In the USA all ceramic products have to pass California Prop 65 before the product can be sold in the USA. I have attached an article about California Prop 65. Also, we continue to test every shipment that is made to guarantee that our product passes the California Prop 65 standard as well as the USA – FDA standards for lead and cadmium.

We publish our test results on our web site: We have never found any other cookware company in the world that publishes its tests results for heavy metal leaching as well as their California Prop 65 results for lead and cadmium.”

Here is a link to the certificate showing the exact levels of these substances in Xtrema cookware.

Why Ceramic?

I personally use ceramic since it cooks evenly and doesn’t leach chemicals. I also have cast iron and stainless steel and use them occasionally, but even “safe” cookware options can be problematic. I avoid traditional non-stick and aluminum pans completely…

From this article:

“Teflon cookware is probably the all-time worst of all cookware. Johns Hopkins Medical Center says the chemical PFOA, used in manufacturing Teflon, is now found in the bloodstreams of nearly everyone in the U.S. Early studies suggest that high PFOA blood levels in humans are linked with cancer, high cholesterol levels, thyroid disease and reduced fertility. Teflon surfaces break down and end up in your food and when heated to high temperatures, emit fumes which cause flu-like symptoms in humans (AKA: polymer fume fever) and can be fatal to birds. Manufacturers have to eliminate PFOA from all cooking products by the year 2015.

Aluminum cookware is one of the most common cookware to use, but can be very toxic as this heavy metal is absorbed into all food cooked in it. The aluminum released into foods during cooking ends up in your body. Excess aluminum has been associated with estrogen-driven cancers and Alzheimer’s Disease.

Copper cookware is the choice of many because it conducts heat so well. Copper cookware releases copper into the food to be eaten and usually also has nickel in the coating, which is another toxic heavy metal and can be very allergenic.

Cast iron cookware is very durable but iron is constantly leaching into the food, changing the enzymes in it. Iron can reach toxic levels in the body with regular use and becomes a pro-oxidant which causes stress, oxidation and eventually disease.

Ceramic, enamel, and glass cookware may be manufactured with lead which can give the product color uniformity. The level of lead in each product is set by the United States – FDA and California Prop 65 – Never cook with anything labeled “for decoration only.

Stainless steel cookware is made from a metal alloy consisting of mostly iron and chromium along with differing percentages of molybdenum, nickel, titanium, copper and vanadium. But even stainless steel allows other metals to leach into the foods. The principal elements in stainless that have negative effects on our health are iron, chromium and nickel.”

What to Do?

As with anything, don’t let the perfect be the enemy of the good. I can’t afford to completely replace all of my cookware overnight, and I don’t think that some of the other options are that bad compared to some other lifestyle factors (not eating vegetable oils, getting Vitamin D, etc) .

I’m slowly asking for safer cookware for birthday and Christmas gifts, and in the meantime, I’m using steel and cast iron when I have to. I do make sure to avoid non-stick and aluminum cookware completely.

If you want to try ceramic cookware, Xtrema has extended a discount code for Wellness Mama readers. Use the code “WMX10” and click here to get a 10% discount.

What cookware do you use? Share below.

You May Also Enjoy These Posts...

Reader Interactions

It Shouldn’t Be This Hard to Be Healthy…

Become a Wellness Mama VIP member for free and get access to my handbooks & quick start guides to help you detox your home, become a master of home remedies, make beauty products from scratch, and conquer mealtime madness!

Yes! Let me in!

Wellness Mama widget banner

Reader Comments

  1. I just purchased StoneLine – PFOA Free Non-stick Stone Cookware from and LOVE the product! Nothing sticks to the pans and no oil or spray is needed. Clean up is a breeze too for all you need to do is simply wipe the pan. I highly recommend these pans.

    • So the old black cast iron skillet are a no go 🙁 sad

      • I use to cook with two iron skillets. I purchased a ceramic skillet pan, I find I very rarely use the iron ones. I am thinking of getting another ceramic pan because it is easier and less waste and less oil and easier to clean and lighter to lift (very important for me). Using less oil of any kind is very important to me. I think I may put my iron skillet in storage. Now, I see it as crude and only good for a camping emergency.
        I really like natural ways to do laundry and love the wonderful comparing notes and learning from each other networking kind of thing. I am currently using some of your ideas, now. I was already doing combo of my own and fine tuned it after reading all your comments…. thanks…. Also, I found that my husbands expensive work hats that get betodine, cow manure, blood, and grease stains came out with Mean Green. I wash with a brush and warm water and pour it on the hat and scrub. It comes out quickly and easily. I then, rinse them well with warm water. Nothing else has worked this way and I tried a lot of things. I don’t know what the ingredients are for it. Reading fine print is not so easy. Love to have same effect with something homemade, but have not found it yet. I had tried pretty much everything I could think of that I could buy and mix and what not. My husband does cow hoof trimming on farms and comes across all kinds of things. So getting grease out without taking the color and all that became an issue for me. I tried Awesome, Murphy’s Oil Soap, Oxyclean, DW40 spray, vinegar, ammonia, rubbing alcohol, Orange Cleaner, Borax. Dawn detergent, and some things only took the red of the hat out and never the stain and others both. I found the color stayed and hat cleaned easily this other way with Mean Green. Ladies, I would love your ideas and will try those I think might just work as I have tried so many things already and combinations of things. Maybe I already found the best solution. ??? I really am unsure. If I have helped any other women to keep their hats clean and odor free, let me know. If you come up with a good substitute for Mean Green let me know. In the mean time, I will take it and scrub my carpets with it and my car carpets with it. No, I would not use it in the laundry for those who might ask. I have a rainbow and so I can rinse my carpets very well. I like the odor free and clean afterwards. Prefer something more natural if I find it or you have already. Let me know.

        • girl use some goodwins green amonia it cleans sweat stains and carpet use it buy combinning with hot water for cleaning carpets , and cold water for stains happy cleaning oh use one half cup in your steemer have fun an thanks for all your good advice get back to me if you need any more advice.

        • Hi Carla,
          I would like to know which ceramic skillet you own and like.
          Greatly appreciate it.

          • I just got Green Life Ceramic. I love love love these pans! I’m a flipper with eggs and potatoes burgers everything. Nothing sticks! My wife cant handle fats and oil very much, I can use no oil if I want and still flip! Highly recommend.

      • why is it that eople that used cast iron, aluminum and even teflon live way into their 90’s to incl. relatives?

        • Longevity isn’t an indicator because we do treat illnesses much better these days, but still, despite billions of dollars spent in research, we still don’t know what is healthy and what isn’t. Maybe Teflon is unhealthy, but not in the minute quantities we receive. Or maybe it is causing all forms of maladies. Or maybe it inhibits some cancers, and it’s a net benefit. Following medical research will drive a person mad. I realize some people like to “live green” because it makes them feel good or feel in control of their health, but in the end, we just don’t know the benefits.

          • Toxic chemicals leached into the food *you* eat is not the only consideration when buying cookware. Maybe it’s true that we take in tiny amounts that don’t affect our health. But do consider the manufacture of the products:

            * Factory employees are exposed to toxins at high levels every working hour. These are the people who are more obviously suffering the health effects of exposure.

            * Toxic by-products of the manufacturing process must be disposed of. Toxins are dumped into or end up in the soil, water and air.

            * Some products require less energy in the manufacturing process varies. I believe metals require the most energy.

            I personally don’t know how products vary in all these aspects. But buying cheap stuff that won’t last is the best way to waste money and cause pollution.

        • People with Alzheimer’s live into their 80’s and 90’s. My mom was a physically healthy active person when she was diagnosed. It takes your mind first, then you eventually die from in activity by not being able to do the most basic tasks.

        • Its not the teflob that made people live longer before its that they didnt get vaccines. Thats what has caused so many illnessess today. I beg to differ with people that say we live longer today.

        • I am a nurse. I just bought a large cast-iron skillet, because it doesn’t contain the chemicals found in non-stick coatings. Also, I have always been under the assumption that the minuscule amount of iron absorbed by the body was actually beneficial. Am I wrong about all this?

          • Hi, i have posted numerous times on this subject which i started back in may. I too am in the medical profession and believe in safety before anything else.
            Cast iron pans only leave a minimal amount of iron into the body and that is mainly when you use Foods that are high in acid such as tomato sauce or the addition of vinegar for example. The form of iron absorbed is essentially ferrous oxide. The body converts ferric oxide into ferrous oxide. Yes there is a difference and the ferric version is not bioavailable. Aluminum pans and utensils were used for decades only because they were a cheaper alternative 2 stainless steel and we’re much lighter than cast iron products. In the late nineties there were several studies done on aluminum and it’s possible link to Alzheimer’s disease. This was the raw form of aluminum, not Calphalon which is anodized aluminum. It has never been proven inconclusive however it did raise concerns and consumers have shied away from aluminum cookware that is non anodized. Tefal was once the king of non-stick but as we all know it eventually scratches flakes off and whines up in your food. The ingredients in the Teflon coating as well as the gas given off when the pan is overheated or brought to a temperature that causes the pan to fail. PTFE and pfoa resins are what bind the non-stick coating to the metal of the pain itself. You are actually eating these chemicals when the Teflon flakes off. You don’t need a chemistry degree to figure out these chemicals are not good for your body. So as to the question of people living into their nineties you must ask yourself what is their mental status overall physical status and any disease States that could be related to the use of this cookware metals. My thought is why ask for diseases such as cancer and Alzheimer’s and liver disease and neurologic diseases due to Better Living Through Chemistry.. they may have also gotten to 90 because tgey didnt drive a car to go to the store just down tge street,nor sat indoors playing video games for hours straight. Food was from a plant ,tree or animal and pesticides,chemical fertilizer, preservatives were unheard of.

          • I was told by a health professional that you will not absorb the iron from a cast iron skillet unless you cook eggs in them because iron needs the sulfur eggs have to make the iron work. Other than that you won’t get any iron benefit. Going on what I was told by a nutritionist.

      • HI

        I am so confused about all these different brands of non-stick-ware. I was using my iron skillet for making healthy pancakes, but I was told that the iron can leech into your food. Is that true?

        If yes, then I am back to square one.. I just bought my third non-stick-ware from Bed and Bath. The other two I returned because the food stuck to the pan. . The newest one I just bought comes from China. I bought one that actually came from Germany. It was ceramic over stainless. I thought it would work great for saute and frying. It lasted two months and the food started to stick. I do put oil in my pan but not a lot. That is why I buy non-stick-ware. I am returning the one I just got from Bed and Bath. Did not realize it was manufactured in China

        • Maria,see my reply from april 2016 on the subject so i donr repeat too much. Cast iron is a porous metal and cast simply means it is not forged (stamped) like stainless steel. Instead its made from molten iron poured into a mold. When cooled it retains the shape of the mold or casting. Hence cast iron. It is porous due to the process that makes it as well as its natural chemistry.

          So,yes, iron can leach into food if you do not season your pan or griddle. You can easily season the pan by rubbing olive oil or lard all over the surface and then place it in your outdoor gas grill or indoors in an oven at 450 degrees for at least 30 minutes. YESSS THERE WILL BE SMOKE which is why outdoors is better if you can.
          Once seasoned, the pan will be jet black and the cooking surface sealed with a polymerized layer which is your nonstick surface. This is not like the Teflon pan performance but reduces sticking with minimal addition of oil or butter.

          Because cast iron heats so easy you dont need high heat unless searing aka browning meats. Low heat reduces sticking and potential to leach iron into the food. The lesson is that NON ACIDIC foods like pancakes,eggs, sausages, meatballs and the likes will leach little if any iron. The reverse is true for acidic foods especially tomatoes, citrus fruits, hot peppers, vinegar,wine based sauces. Acid dissolves your seasoning layer and into the iron pores more easily. This will also give your food an iron like taste…think blood when you bite your tongue or lip. Yummmm.

          Now for the medical aspect. Others posted that iron is a pro oxidant. Inaccurate description but i get what they mean. Iron when exposed to air (which has oxygen), has a chemical reaction we call oxidation …aka. RUST ,or iron oxide.
          Washing your pan with soap will strip the seasoning off, exposing the iron to air and rust will appear, and also soap absorbed in the pores will give soapy taste to food.
          So to be correct oxygen is the pro oxidant,iron is the victim.
          This process also occurs in the body due to oxygen’s effect on cells. Hemoglobin which is what carries oxygen to our body’s cells for energy production, is a form of iron. Our body needs iron to make new red blood cells. Too much iron causes a build up, and the cells formed are less efficient and the iron leftover can oxidize. This over simplified process creates the disorder called hemochromatosis.

          The good news is proper care with seasoning and cleaning will greatly reduce iron absorption to non significant levels.
          The little bit of oil to prevent sticking will add insignificant calories and if using oluve oil will be more healthy than vegetable or canola oils. Google the negative effects of these oils.

          I threw out my old TFal and will not trust any man made surface bonded with chemicals. Think about it,how else do you get rock (ceramic) to stick to metal?? Glue of some kind and high heat to bond it. Yeah that sounds safe.

          I only use cadt iron and high quality stainless steel sollar store or Walmart specials. I trust All Clad,and Emerilware (made by All Clad.) Irs sturdy,multilayered, and the embedded aluminum core distributes heat evenly and lower temps are a benefit. They also wont warp at high temps or leach into your food when cooking with acids like wine or vinegar.

          Hope this helps everyone,

        • I was told by a health professional that you will not absorb the iron from a cast iron skillet unless you cook eggs in them because iron needs the sulfur eggs have to make the iron work. Other than that you won’t get any iron benefit. Going on what I was told by a nutritionist.

      • Isee no reason to avoid iron. For women especially, iron is a necessary mineral for our bodies and it can be difficult to get enough of it. It’s very unlikely that cooking in an iron skillet will get enough iron into food to reach toxic levels and it’s far better than Teflon or even copper.

      • I wouldn’t worry about cast iron. I cook with mine every week, and also have AllClad brand pots and pans which are aluminum clad with a stainless interior. In fact, a tomato based recipe cooked in a cast iron pan is considered a source of dietary iron.

    • Hi there, after 2 years, do you still feel the same about this cookware? I am currently looking into changing my cookware. Thanks!

      • Hi,
        I could use a qualified opinion. After seeing an ad on TV for a ceramic coated pan, I decided to find out a little more about them and came to this thread. Let me state from the outset I know nothing about cooking ! I just bought my wife a gift of All-Clad SS cookware. This was the recommendation from a Williams-Sonoma salesperson. Have I made a big mistake ? Should I have bought a ceramic coated set ? I haven’t given her these yet, so I could probably return the All-Clad.

        • After much research I purchased an All Clad fry pan and sauce pan. High quality stainless steel is good for everything but cooking acidic tomatoes. I added a Le Creuset Dutch oven for soups and stews and still use my cast iron for frying an egg. The extrema ceramic cookware that is highly safe would not work for me because it easily breaks. The other ceramics can contain lead unless they are high quality like Le Creuset or Extrema.

        • No dont return the SS cookeare.Ineed you invested a lot if money for the absolute best in professional grade cookware. Another poster mentioned that SS is not good for cooking acidic tomatoes. This is not true. Stainless steel that is NOT DISCOUNT OR DOLLAR STORE QUALITY, is NON reactive. This means acidic fiods will not chemically react with the metals causing the leaching of the metals into the food. SS of any kind is not nonstick nor can it be seasoned like cast iron. It is the best tolerant to high heat from burners to ovens. It acares me to think about man made coatings because they are chemically and heat bonded to whatever metal they use. I question the safety of such surfaces coming off by xhemical or heat wear..

          • thank you! I felt like this article made it sound like All Clad was somehow as bad as teflon or something like that. I am so glad to hear this!

          • Thank you for the kind reply. I apologize for the typos. I am not good at typing on my phone,nor catching erroneous words replaced by autocorrect. I am leery of all the new nonstick ceramics and “stoneware” because something has to bond that material to the metal in the pan. Who is to say its any safer. And all the tv ads say safe to 500 degrees. What happens after that? Does a pan not reach such temps on the gas burners on high?

            Until Consumers Reports tests these pans i will not use them.

        • Oh, you have done well. All Clad is simply the best out there, none better. It is the best pots and pans I’ve ever used. Expensive, but with a life time guarantee, and really pretty much impossible to destroy, evenly heat, very well manufactured. I’ll never own any other brand, in fact I won’t have to because if anything happens to one, they will replace it, no questions asked. Good choice!

        • I highly recommend getting the ceramic! II got myself a set of beautiful Ceramic set of cookware and just love it! I got a set although aluminum core does have a stainless steel bottom so it works on my induction stove top! I WOULD not change a thing so easy to cook with you don’t need oil at all easy clean up is just a wipe out if that although I do clean them anyway but sure wouldn’t have too.. and is non toxic! Works on any stove top if you get the right ones..Wow! Makes perfect everything.. I do a slightly higher heat with them then I did with my cast iron but they cook more evenly than any cookware I have ever used. including stainless steel! I got the “Cooks” brand but think it might be a J.C. Penny excursive brand but it is sure great! I highly recommend the ceramic cookware over any other! I love the induction feature that the Cooks brand of cookware has too! But if you don’t have an induction cook top that might not make a difference although since I have gotten my induction cook top I just don’t use my stove anymore. Saves so much on the electric bill and cooks so much nicer. But that is another subject. 🙂 But together they make a perfect combo! 🙂

  2. Is anodized aluminum any better than aluminum?

      • Regarding ceramic cookware: Extrema is made in China. I refuse to buy anything I put in my mouth from there. I have read many horror stories about how terrible and sloppy their manufacturing is. Like toxic chemicals in toothpaste, etc. Also the Dr. Mercola brand ceramic cookware ALSO publishes its chemical analysis of non-toxic results. Verdi brand is made in Germany.

        • I too would avoid all food, cookware, and toys originating in the People’s Republic of China for the foreseeable future. California Proposition 65 offers the best protection consumers have. China is busy acquiring respected domestic brand names while other companies propose to process USA domestic foods in China before sale here for tax, labor and reasons unknown. Suffice it to say, it is impossible to survey and detect every toxin that might be in baby formula, milk, pet food, pharmaceuticals, or in processed meats.

        • Mercola’s cookware is also made in China 🙁

          • He just white labels Xtrema/Ceramcor products.

        • Yes! I was going to purchase but then I saw China. No way I’d believe any claims of product safety from there

      • Have Orgreenic pans. What is your take on those “as seen in t.v.” pans? Thx, Tina

          • They are also made in China.

      • Hi Katie,
        with due respect, as far as I am concerned, the anodization process doesn’t let the aluminum directly come into contact with our food and thus stop the leaching of this metal into it. so when you say there is no difference between the two, it makes me a bit confused. Expecting your insightful comment on it please. Great work and keep it up!

        • Good questions. I didn’t say that there is no difference, only that I don’t think the anodized versions are really any better. Manufacturers do claim the the anodization process keeps aluminum from reaching food, though there are definitely experts that disagree. I definitely do think that it makes aluminum less likely to leach into food that traditional aluminum pans, but over time, the finish can break down, releasing aluminum. I definitely don’t think anodized aluminum is the worst on the spectrum, but it also isn’t an option I’d choose for my own family…

          • When you say “anodized”, what do you mean? I use the old Revere copper bottom pans mostly for cooking soups, sauces, etc. Would they be considered “anodized”. For my rare light frying, pancakes, etc I use my cast irons which are about 40 years old. I happened on to your sight when checking out these new ceramic copper skillets.

          • I too have old revere ware and the copper bottom is mainly for show. The rest is aluminum or stainless steel. To tell the difference, try a magnet. If it sticks to the pan then it’s steel,if not it’s aluminum or some other non magnetic alloy.

            That said, anodized aluminum is not what these old pans are. Anodized aluminum is a process that came out in the late 90s to early 2000s. The aluminum is chemically treated to turn black (oxide), it is done in an electric current which makes this layer bond to the surface much stronger,leaving a layer that is nonstick and much stronger than Teflon. You can use steel utensils and wash in dishwasher. However the surface is NOT infallible and there is still the risk of aluminium leaching,but much less than uncoated or bare aluminum. Also note that anodized is not armor. Eventually the steel tools and scrubbing or dishwasher use will wear off the oxide. That’s why I use cast iron for most of my high heat searing,caramelizing, and use stainless steel for the sautées, acidic sauces,or acidic ingredients like lemon juice,wines,juices that are acidic, and slow cooking techniques that may extend contact time with such ingredients.

            Hope this helps, and see my reply on cast iron for more info.

  3. Hello Katie WM,

    I too have had ceramic cookware for awhile but I have the Greenpan pans. I have found that the nonstick coating has diminished and now everything sticks to the pans (about 1 year after I started using them). They were pricey so I am now happy about that. I can’t afford new pans right now (and I don’t know if the 10% off is good for shipping to Canada). Any comments about the nonstick coating problems?

    • Hi Rosee,

      Did you use oil when cooking with your Greenpan? Apparently it is discouraged since it can wear out the coating faster.

    • i also have the ceramic Green Pans. I’ve only had them for a few months but so far so good. I noticed in the directions it said to let the pan cool before washing & that it wouldn’t be necessary to cook on high heat.

    • Just thought I’d let you know what I found with my GreenPans. I use a little oil or melted butter, but before I put anything in it to cook, I use a plastic spatula & scrape back & forth in several directions all over the surface. Then it seems that nothing sticks. I even do this between several batches of fried eggs without cooling or washing, & it helps a lot. However, scrambled eggs always seem to stick.

  4. “NOT happy about that” instead of “now”

  5. You’ve posted before about the benefits of using cast iron to cook. Is this no longer your opinion?

    • I do think it is on the good end of the spectrum, especially since most people don’t get enough iron to begin with…

      • If you treat cast iron right, the cooking surface is actually carbon.

        • My concern is how to clean it without bacterial poisoning. I read that after putting oil on the pan and heating it on a low flame for a minute or two, you should have a nonstick surface. Then you only need to clean it with kosher salt. Is that true??

          • In reply to your question cooking with cast iron is very safe as long as the product is not made in China. American-made cast iron pans are manufactured by one company call Lodge. Seasoning a cast iron pan means that you coat the pans surfaces with oil. Cooking at high heat for several minutes opens all the pores in the pans surface. Those pores are now sealed. The oil forms a natural”polymer”. As long as you don’t use soap or wash it in the dishwasher, the surface should remain non-stick. I usually add another thin layer of oil after washing the pan to maintain that polymer surface. Now when you go to cook the food should not stick to the surface. How to clean the pan is a very important question. If you remove the food before it has a chance to burn or stick , you can simply add hot water to the pan at a shotglass or 1 ounce at a time. This creates a surface of steam which evaporates quicker. It loosens any food particles stuck to the surface and a simple rinse should remove any remaining particles.
            I use a nylon scrubber for stubborn stuff stuck to the side walls of the pan.
            Dry with a clean towel. Put pan back on stove and get it hot. Using a paper towel and a set of tongs you can wipe fresh Olive or vegetable oil onto the surface of the pan. Making sure to spread oil evenly along the bottom and sides of pan will ensure fresh non-stick surface. You should not see any rust. As for how sanitary this process is no bacteria that is considered dangerous to your health can survive the high temperature required to season a pan. Adding salt to scrub the pan will strip the pan of its seasoning. So do not use any dish soap or dishwasher as both will remove the protective seasoning and cause your pan to rust. Lastly if your pan developed a crusty build up either on the inside or outside of the pan one trick I’ve learned to bring the van back to factory new condition is to place it in your oven when you are using the self clean cycle. This will be all the excess off of your pan and bring it back to the original iron layer. This means that you will now have to wash the pan when cool with water towel dry it and immediately put pan on stove and get hot to reseason the pan. This method has worked marvelous for me and I’ve even restored some antique pans using this method . No chemicals are necessary to clean the pan when using this method. Any form of soap or cleaning agent will soak into the pores of the metal. This will eventually cause your food to taste like the soap or chemical you use to clean the pan. Hope this helps. Also as a note Bar Keepers Friend is a cleanser that works great for removing stains and stuck on materials from stainless steel pans.

      • Hey there, I’ve been looking at Greenpan cookware which is ceramic coated with an aluminium base, do you think this is less safe than 100% ceramic cookware? Another point is like to touch on, is the fact that both ceramic glazed and ceramic cookware contain aluminosilicates with are partly made up from aluminium, does this not defeat the whole purpose? Would love to hear your thoughts! Thanks

      • I just read that there are two kinds of iron the organic and the non-organic. The one contained in iron pans can build up in t he body and fill the receptor for the salad type iron ( causing the good iron to not be absorbed.)

        • Iron comes in three forms; neutral as it would be in a lump of metal, or with a charge, of which there are two versions. The difference in colour between oxygenated blood (coming from the lungs) and deoxygenated ( in the veins going back to the heart) is caused by a shift from one charged form to another. Thus, two types of iron are active and essential in the body and the third is not. That may be what was meant by organic vs inorganic iron. However, iron converts easily between the forms and in the neutral state will either have no effect at all or will be converted to a charged form, which is beneficial. I don’t know what receptors are being referred to but if iron is in a form where it’s interacting with your body then it’s “organic” by that definition.

    • I remember too about your post how great are cast iron pans.
      I’m not completely sure what about you suggest now, is that dishes made from ceramic completely or dishes with ceramic coating ?

  6. Hi Katie,
    thanks for this article, I know that dinnerware can also be toxic. I am wondering which you use?

  7. I use my oven extensively so that means I use lots of Corningware and Pyrex. I’m unconvinced of the dangers of the microwave, so I use Corningware in that to steam vegetables and warm leftovers.

    For stovetop use I have a thrifted Le Cruset dutch oven and two well-seasoned cast iron skillets, as well as a Fagor pressure cooker set I use for broth and a few other things.

    I would like to try one of the Xtrema skillets but I’m leary of the breakability factor.

    • Please check out the following links regarding microwaving. the “greenermagazine” link has a test you can do to see the harm microwaving does.
      I got rid of my microwave years ago, and now use a small countertop oven, and it works just as well!! (to save on electricity, from using an entire oven for smaller items) Your health and the health of your family is much more important than a few extra minutes in the kitchen. I use LeCreuset, Pyrex, Anchor Hocking, Corningware, FiestaWare and glass. For stovetop cooking I use Cast Iron, which I personally love.

      • Thank you, Carol, for taking the time to provide us with such educational links. My husband and I were particularly surprised about the lady dying as a result of a nurse warming her blood transfusion in a microwave. After reading the information in the links you provided, we decided to be on the safe side and unplug our microwave.

        • That’s insane. Would you heat blood in a frying pan before administering it to a patient? Boil it in water? Of course you’ll kill someone if you heat blood in a fricking microwave. That is common sense.

          Just read the Wikipedia article on microwaving and educate yourself.

          Microwaving is probably the method that affects food the least. It’s pretty much just heating the water molecules within food. Avoid heating food in plastic containers.

          • Although I agree with you and gave my microwave away many years ago, I would not make a statement about educating yourself and read Wikipedia in the same sentence. Anyone can write anything they want on Wikipedia and it does not have to be true or correct- Not saying that it is wrong. Also, if you even mention Wikipedia in college your professor will embarrass you in front of the class and you will get a zero if you use it as a reference. That being said….. Microwaves are BAD..Mmmmkay

    • Those pots must be babied. I bought a set and now all but one has survived. They have chipped, cracked, busted and broken. I loved them at first, but you have to be VERY careful. I called the manufacturer when i first discovered a crack. They were apologetic, but it wasnt replaced. He did tell me of a sale coming up.

  8. Intersting info. What would you suggest for baking?

    • I usually use Pyrex for baking. We cook a lot of quick breads in our family. There are clay bread bakers too.

  9. We cook mostly with clay. For roasting, we use the Romertopf and for skillet work on the stove, we use Clay Coyote’s clay skillets. Wonderful stuff and the food tastes great in clay!

    • So far I’m not exactly a fan of the way my xtrema pan cooks. Clay sounds very interesting. Do you know exactly what is in the clay and if it’s free of all the offending chemicals?

      • Clay is natural! Free from offensive toxins.

        • iron and aluminum are also natural 😛

          • Re: the safety of clay,,,it also contains lead which is why glazing is so important to making dishware. And there is no way clay can simply be baked onto a metal surface without some form of bonding agent. Demi and Patrick could make Pottery look sexy but they couldnt make cookware like this

            No one has yet to disclose how this new surface is bonded to the pan and what may leach out or off gas (PTFE AND PFOA).

  10. Hi Katie,
    Thank you for posting this. I have been following your blog for sometime now and am so intrigued by all of your posts! I am recently engaged and was about to start my registry when I stumbled upon your post about what the safest cookware options are. I was originally going to register for teflon pans because I had not heard that they are toxic! I am so happy I found you before I registered. I plan to register for the Xtrema Cookware and I was also planning to register for a Le Creuset dutch oven. I don’t see that you referenced Le Creuset in this post, but you do in your blog about the safest cookware options. Is Le Creuset still a safe cooking option?
    Thanks for sharing all of your healthy/green knowledge!!

  11. How do you feel now about le creuset? are these as safe? please please explain as i just bought a few cause i thought those were a good option.

  12. What is safe to use to heat food in the microwave? I usually use a glass dish, but that was under the assumption that there was no lead in it.

  13. Would you consider ceramic coated cookware to be safe? Most of what I have seen is aluminum coated in ceramic.

    • i have the same question here plz help

  14. Heavy ceramic cookware and cast iron is great, but what turns me away from it is the weight and how much room they take up, and also the expense. I have Zwilling J.A. Henckels Steel Clad Stainless Steel pans on my wedding registry. Do you have an opinion on those? I’m a military wife and so we’ll be moving all over and not always having ideal living space (i.e. small apartments etc.)…so I’m looking for something safe, durable, and space-efficient. 🙂

  15. Thanks so much for this. I cook mainly in stainless steel, although my favorite (by far) is a 12-inch triple anodized aluminum saute pan that’s coated in a PFOA-free nonstick finish (from Sur La Table) that allows for true browning (unlike Teflon). Very heavy and durable (I’m on year 10 of using it almost daily). Would something like this be safe, since the aluminum is coated with a PFOA-free finish?

  16. One tip for your readers: I frequently see PFOA free ceramic cookware at Marshalls, TJ-Maxx, and Home Goods for low prices. I’ve purchased several pieces at these stores myself, including a wok and various sizes of skillets. They are made in Italy, are of great quality (I’ve had them 6+ months with no scratches or issues), and cost about $10 per pan. Happy cooking, all! Love your articles!

    • Hi Chris, Katie, and all the readers!
      thanks so much for your comments, they are so helpful. I represent the lower income spectrum of single moms, so Chris, your suggestion about TJ Maxx and Marshalls finds is excellent for me! Thank you for that, and Katie, thank you for bringing up an important issue–I have argued the dangers of teflon for years with my boyfriend when we lived together, and I still have the chipped, scratched, cheap stuff now–I will begin one at a time to make positive changes for myself and my daughter in our cookware products!

  17. I mostly use my cast iron pan, I am prone to having low iron whenever I’ve had my blood tested, so I don’t worry about it too much. I also have a ceramic pan, but something burnt onto it and I can’t get it clean, which is really frustrating. Still have a couple of nonstick pans hanging around but we’re trying to phase those out gradually. The thing is, the nonstick pans do not last nearly as long as the cast iron and they just end up in the landfills. Once they get scratched you REALLY shouldn’t use them. I have thrown away so many nonstick pans, and the cast iron pan I inherited, is probably 40 yrs old and still works great. Same thing w/ our containers, trying to phase out all the plastic and switch to glass. All that stuff is expensive!

  18. I recently bought some Piral cookware at an Italian deli. It is glazed terracotta from Italy and it is wonderful. Just be careful: it must ne “conditioned” before first use (simple) and you must use a “heat diffuser” if you have an electric stove (I don’t so I cannot comment on that). The cookware comes with full instructions and is available on Amazon.

  19. Le creuset. I get it on eBay to save the wallet, and it works marvelously. Love their cast iron.

  20. We have a Longaberger skillet that I like using. It isn’t as non-stick as I would like though and I am trying to get the hang of the heat levels. Once it is heated you have to turn the temp way down or you will burn everything. I mainly use a Rachel Ray ceramic dutch oven for everything. It is my go-to for every day use.

  21. We use le creuset as well, made in France version. They have a version made in China but I am not sure if the materials are the same ( 1/3 less $ – I believe you get what you pay for.) I use them for high heat and low heat. The enamel coating is slightly stained but no sign of thinning out. I guess no material last forever but I would think it depends on the rate it leeches out. Does anyone have le creuset’s from many years ago? I’m curious to hear how they held up and if the iron is coming through.

    • Don’t know how old this post is; I just stumbled upon the thread. I have been using le creuset pots for 19 years – they are the original flame orange colour! After use, I clean them with baking soda and a little water, and the cooking surface still looks brand new. I find that stainless steel utensils will mark the cooking surface but baking soda will remove most of those too. I can cook vegetables without using any oil or fat and nothing ever sticks. These pots were the best investment I ever made

  22. Is titanium cookware supposed to be good?

  23. Dear Katie,
    I read your article about safer cookware, and I do have a question about enamelware. I have purchased a few pieces from Amazon and they mostly are made in the usa, and felt pretty safe with the kitchen addition. How can we tell if there is lead in the coating though? They are speckled, like the old timers used for a hundred years, and the amish community, but newly made, I think the old antique stuff has lead in it, but was curious where that information could be found? Thanks

  24. Hi Katie,

    I’d love to know what you think of Dr. Mercola’s cookware.


      • I bought an complete set of Xtrema cookware through Dr Mercola – pans, pots, tea set with all the utensils included. Cost me $000’s.

        I gave them all away… except the broken one.

        They weighed a lot, I could not pick up with one hand. they chipped. Food stuck to them even when I used lots of oil. The bases of a couple of the pots stained.

        This was 4 years ago – perhaps the product has improved.

        When I first had problems with the product I got in touch with Xtrema manufacturers and got absolutely and utterly no satisfaction. I was told I could send the product back and they would look at it. Great, I live in Australia, the pot weighed 3 kgs without the lid and the postage was $54.00.

        I would not buy again under anyone’s recommendation.

  25. I enjoyed your article and think ceramic is good stuff. I cook with Ultra Stahl which is food grade stainless with titanium. It comes with lids that have a built in thermometer and act like a pressure cooking seal so foods cook quickly and with less nutrient loss. I first heard about this system on Underground Wellness (Sean is a big fan). They’re great.

  26. I use Saladmaster cookware. It’s a bit pricey but it cooks well, cleans well, you don’t need much oil or any at all depending on what you cook, they stack well in the cupboard, you cook with less water and the food tastes wonderful, and they are made of titanium so they are very safe to use.

  27. That’s a good tip, Chris – thanks!

  28. Yes, I’m concerned about durability, too. I bought an Extrema pan and have used it only a few times, but it already has a couple small chips. It’s disheartening when a piece costs so much.

  29. I use cast iron, stainless steel, and my Crock-pot.

    • So do I. I rarely use high heat except to boil water and never deep fry. I usually prefer slow cooking.

  30. So we use our aluminum coated pan in our bread machine to make our dough, do you think that the nastiness seeps a little less into our bread bc the machine doesn’t get to as high a temperature as baking bread???? And have you found an alternative for this? Thanks, Nicole’

  31. Thank you for this info. Really appreciate so much info all in one place – makes it very easy to understand. My question is about the more affordable ceramic coated pans I see at TJMAXX, Marshalls, etc. Are they safe? Many of them that I have seen are ‘heavy gauge aluminum’ but are coated with ceramic coating. is this a safer alternative until I can afford a better pan? Or, can you advise what to look for in stores like these? what to avoid, etc? new at this, your input is very much appreciated :). thanks!

    • I know some (like le Cruset) are good, but I’d stick with stainless steel over coated aluminum

  32. Ah cookware. I’m now doing the same; asking for new stuff for Christmas and birthdays.

    Katie, I have a unrelated question. Do you have any tips or advice on how to get a 6 month old to take FCLO without spitting it out. We just started solids….

    • I have mixed with a little applesauce or broth and they seem to like those tastes better. I’ve also tried adding a drop of maple syrup or mixing with sweet potatoes.

  33. Purchased Xtrema cookware from Mercola several years ago. On sale and free shipping to Canada at that time. It did take some time to get used to them as they take time to heat up and then hold the heat. Once over the learning curve you will like them.

  34. Katie or anyone who thinks they know,

    I’ve been slowly redoing my kitchen too. My family including our 18 month old are all vegetarians, other than when we do eat salmon sometimes but that’s it. I was thinking of going to cast iron to help make sure we have enough iron since we don’t eat meat. Both my daughters and my iron levels when tested have been good, on the low side of good so not bad considering we get our iron in our plant pased food. Would you think that cooking primarily in cast iron would be not as healthy still with veggies and mix up what you cook in or stear clear of cast iron for better options?
    Thank you!

  35. Hi Katie and all! What do you (and WM community) think of clay cookware such as la chamba?

  36. Hi Katie, great website! What do you think about the safety ofMasterclad cookware being sold at Costco? They are made of ceramic and titanium material called Ti-3 which is fused and

    • Masterclad is made with the generic teflon. The company even admitted they used it but did not know that it was generic Teflon, Teflon is a specific brand of non-stick substance.

  37. I’ve begun to try baking grain-free breads at home but have had mixed results with our Pyrex glass loaf pan. I read that it’s because it’s too big, and the ideal size loaf pan for grain-free breads is 7.5 x 3.5 inches. Unfortunately I haven’t come across any ceramic, glass or stone loaf pans marked that size and the only ones listed are aluminum. Do you have a recommendation on a loaf pan for grain-free breads? Thanks!

  38. I see a lot of great comments about cast iron etc. for the stove and oven, but what about baking? Are there any specific kinds of baking sheets and cookie sheets I should get? Most are aluminum and its really hard to find stainless steel ones around. Also, what do you think about Silpats?

  39. I bought the Xtrema cookware about 3 years ago. I saw it on Dr. Mercola’s website. But I bought a set directly from Ceramcor for $399 because I love the idea of the stuff, but it is not at all durable. It chips very easily with just normal use. It is made in China. I have corning ware and pyrex that belonged to my grandmother that I still use. I am now a grandmother myself so the pieces I have are quite old. Like I said love the idea of Xtrema but not happy with its durability. So for the cost I was very disappointed.

  40. I noticed that the company is US, would love to buy them from xtrema cookware, but don’t think they ship to canada, anyone know of a brand of cookware that is all safe in canada.?

    Thanks Christine

  41. I was all ready to purchase a Xtrema Ceramic Skillet for a starter piece, but when I found out it’s made in China, that broke the idea of buying Xrtema. I will buy certain things from China, but their history of questionable quality control and questionable materials makes me VERY leery of buying ANY Ceramic products. If anyone knows of a manufacturer that makes 100% ceramic products IN THE USA, then I’ll switch to ceramic. I have NO guarantee as to what is actually in a ceramic skillet made in China. Just because one passes a “no leaching” test by an independent laboratory doesn’t mean Chinese quality control stays consistent. And besides, if it comes from China then why are pieces SO expensive? I just “chatted” with someone at Xtrema, and while I understand the need for pieces to be made in China under “exacting” manufacturing controls to make them “cheaper”, I don’t trust ANYTHING of this nature coming from China.

    • Hey Bob, check and see if Xtrema are made in China or Taiwan. If Taiwan, you can usually trust them 100%.

      • MIT is totally safe

  42. are the GLAZED skillets free from chemicals?

  43. I really enjoyed hearing all the information in this article about ceramic cookware and found it to be extremely helpful. I think ceramic is a great quality cookware that will last a lifetime.

    • Has anyone researched and/or used the schulte-ufer Green-Life ceramic coated steel ware (pots and pans)?

    • BTW, I’m looking into schulte-ufer’s Green Life ceramic-coated kitchen ware because I don’t like xtrema ware, it’s too heavy and unsafe for use on my glass stove and quartz counters.



  44. Hi Katie,

    What do you know about schulte-ufer’s Green Life ceramic-coated stainless steel pans?

    I don’t like xtrema ware, too heavy and unsafe for use on my glass stove and quartz counters.



  45. Katie,

    What are your thoughts on the Orgreenic brand of ceramic coated cookware?

  46. I am also disheartened by chips in my Xtrema ( and I am very careful with it). I would really like to know about anyone’s experience with Emile Henry Flame top ceramic cookware made in France. Anyone??

    Many thanks!

  47. What utensils do you recommend to use with your ceramic cookware? I prefer ones that can be washed in the dishwasher. Thanks for all your reviews.

  48. I was looking for some information about the harmfulness of PTFE (Teflon) and found your website.

    One thing that is actually wrong in the article you found is the information about aluminum (or aluminium as it’s called at this side of the ocean). Aluminum is definitely NOT a heavy metal. Heavy metals are always harmful, so you would like to avoid anything containing cadmium, mercury or lead (there are more, I know). Aluminum ingested in higher doses could be considered harmful, since it competes with calcium for absorption, but in general it’s a metalloid that is quite abundant in nature and is not suspected of having any biological function or specific toxicity.

    Although you might have a higher intake of aluminum when using aluminum cookware, for most people this is just a minor source; most people have a higher intake coming from drinking water and pharmaceuticals.

    • I think you get it wrong, aluminium is a heavy metal and it’s toxic and harmful for your body. It gives you clouded mind. I’ve been poisoned by it (by testing my hair tissue) and took me a long time to get rid of it. Small amount of it gets into the food in cans, body absorbs it when you use antiperspirants (which is in risk of the Alzheimer’s) and many more. Therefore I wouldn’t trust these pans, because they say it’s safe.

  49. Hi everybody, I just bought an enamel lightweight cast iron, what do you think about this cookware???, I’m also looking for a good skillet, good enough for frying potatoes, my children like a lot potatoes with eggs, could someone recommend a good frying pan please?????

  50. Thank you for this post. I was just wondering if aluminum coated in ceramic was ok in your opinion? It’s non porous and that would make a good barrier to protect from metals leeching. What do you think?
    Thank you.

    • I’ve not personally tried coated aluminum but I’d still be leery of any pan with aluminum personally.

    • I should think that only aluminium which is in direct contact with food (particularly acidic foods) should be of concern. That is, the old non-coated aluminium pans particularly the ones that are scratched and pitted.

      Today most aluminium pans are coated in stainless steel or some other material. The aluminum is used only on the exterior surface for its superior heat-conducting property, and only a risk if somehow the coating comes off and exposes the aluminium underneath.

  51. May I know how heavy the ceramic skillet is – compared to cast iron one ?
    I couldn’t find any information about the weight. And as far as cast iron is a good and safe cookware, it’s too heavy for me to handle.

  52. Are the Le Creuset non stick coated stainless steel pans safe to use?

  53. Hi Katie, I would love to know your opinion on the Emile Henry flame top line. They are much like Le Creuset in that they have many colors to choose from, but they are glazed ceramic like Xtrema and made in France. Thank you so much for your help!

    • Extrema is made in China. I just bought a Greblon, made in Germany.
      I emailed their corporate communications director and he confirmed that the Greblon is made in Germany. I am trying to remove all Chinese food products from my kitchen, except glass. It is made out of the cheapest material on the planet, I feel safe they won’t try to substitute cheaper materials, which they do, with every product.

      • Glass might have LEAD and other toxins in it!! GOOGLE!!!

        • Glass is also NOT NONSTICK. Its very hard to clean burnt foods off and over time it does stain . I had an old corningware coffee percolator that had burner stains from where coffee had dripped. It also can crack or shatter when trying to deglaze.

    • id like to know too cos I’ve heard about it before

  54. Trying to find a safe cookware set that I can afford is overwhelming for me at this point. I did find one that is affordable but I’m not sure if it is safe enough. Cuisinart 59-10R Elements 10-Piece Cookware Set says that it is PFOA/PTFE free. It is described as Nano-ceramic. I was almost convinced to purchase a stainless steel set but now I’m reading that metals leach through that too. Help!!!

  55. Safety & cooking feature differences between ceramic, enamel & porcelain pans? Thank you.

  56. I am the lady with the doubts about Extreme Cookware that E-mailed you recently. I ended up buying one of their pots and not returning it – The owner of company said they no longer use the 2008 patent and no nano technology is in this pot he claims (I don’t like nano). He did say there was 0.34% or some tiny amount of zirconium in the formula and did not specify is this was medical grade (zirconium can be radioactive). Hopefully they are conscious enough company to test for radioactivity or the source is good. I know it comes from China. Well I bought it anyway and will have to go past all that. I also bought Le Creuset and like that a whole lot better because it has a certain feel to it but takes a really long time to heat up.

  57. What are your thoughts on Pampered Chef stones and the new Rockcrok?

    • I cannot find the link I wanted to send but am researching Rockpot and will get back with you this week. Thanks for telling me about it!

      • I’d love to hear what you say about the ROCK cookware too, can you keep me in the loop about that?

      • I’d love to be kept in the loop about the ROCK cookware. I have a pan and love it but am wondering about the safety of it too. One annoying thing about mine is that I think it says not to use salt in it…I always season my stuff! 🙁

      • Were you able to find out any information about the Rockcrok?

  58. You know I believe the owner of Extrema is telling the truth that this is not nanotechnology as they started out (they don’t use original process from 2008 or so). This Extrema pot strangely has made me do tons of research and even question the nature of energy and matter, as well as various industrial processes. I think it is very safe but the pot might be more fragile than let’s say a Le Creuset as far as chipping or breaking. I will research the two you mention and also give you an interesting link about surface chemistry that is real easy to grok and get back with you next week. Thanks for responding!

  59. Hey Wellness Mama,
    First I want to thank you for creating this blog I have been reading and using your tips and advice for the last two years since I found your site….. on the glazed ceramic cookware. There is a company named Longaberger that sells glazed ceramic I havent found anything bad about them but their prices seemed fair enough they have a catalog and I found some stuff on Amazon. ALSO Dr. Medical had the same exact line in a set give or take on of the skillets I believe…… for one hundred dollars less than xtrema. I dont know if either have have passed all the tests as their cookware but I thought I’d give a heads up. I know that I’m not the only one who is a Frugal Fran lol. But in all seriousness those are some options that I found since reading your post and I didnt know if you knew of them as well. Happy health and wellness all and God Bless 😀

  60. *Dr. MERCOLA ?? not medical lol. But awesome! I also found out that Longaberger’s Cookware is vitrified so it can be used on induction stoves as well as gas. Also the Mercola site has soup pots and 100% ceramic knives. All his cookware comes with a 50 year warranty like Ceramacor. The knives dont though. Oh and an 11 inch wok. 😀 I did come across some others but I will do more research before I mention them.

  61. We have an Ozeri 12″ wok and we are very happy with it. We got it a little over a year ago and I did a ton of research comparing others before buying. There are several little scrapes on the bottom, but this is likely because my girlfriend used metal utensils with it before I noticed and reminded her that the directions specifically said only to use wood or plastic utensils to move the food around while cooking. I doubt there would be much if any scrapes if we stuck to that.

  62. I loved the white ceramic cookware but just a few minutes ago my wife was frying chicken on medium heat and it caught on fire. We through the chicken out and I took the pan to the garage because of the smell. Out in the garage I was able to smell amonia coming of the pan. She sprayed canola oil in the pan. Worried

  63. Was it made in China?

  64. I want to know about the safety of The Rock pan. They are on sale this week and really want to know if they are safe. I never used Teflon pans and I am very concerned to use the best ones for out health. I also use Pampered chef stones, are they safe?

  65. Thanks to all for the first-hand information. I’m still undecided about the risks associated with ceramic coated aluminum and hope to keep the conversation going. Any new thoughts would be appreciated!

  66. Can this cookware be used on an induction stove top?

  67. what are your thoughts about the “Gotham Steel is a non-stick frying pan?”
    seen the commercial on TV …. look impressive
    the price is right BUT.. is the question…

    I purchased the set of cooking pots from Vita Mix years ago.. which I use all the time..
    I only use Stainless steel but make sure it is of good quality… hence the Vita Mix pots..
    for frying use my cast iron pan…. I use coconut oil and ghee for frying in.
    I have large stainless steel stock pots made in the USA..

    after reading your pot review…. makes one wonder what pot will come up next that is better than the rest?

    I do appreciate your opinion on the Gotham Steel fry pan..
    Thanks for all your efforts you put into your site.

    Al the Best

  68. Hi Katie, I was wondering what are your thoughts on the Lagostina Bianca ceramic coated cook set? Are they even a good option when looking for a ceramic set? Does anyone have any experience with them? Any help would be appreciated. Thanks

  69. My great grandfather lived to be well over 100 using cast iron because that’s all they had.

    My grandmother 86 and her sister 96 both have used cast iron their entire lives.

    I noticed on the test that it does not list they tested for lead it lists several other toxins thought that was interesting.

    Personally as my grandmother said you get more toxins driving your car and breathing the carpet and furniture and home decorating crap in our homes than we will get from our cast iron cookware.

    Ceramics from China no thanks. I would think stainless steel would be better than that. Especially high end stainless 5 layer.

    There was an article written by a doctor who said all these natural clay pots that people claim to be toxin free is impossible because the soil/clay naturally contains lead and other toxins like arsenic.

    So bottom line eat healthy rotate cooking in cast iron, slow cookers, enameled cast iron and high end stainless steel and we should all be fine.

  70. Sorry, I can’t buy cookware made in China. Scary stuff, reminds me of Lumber Liquidators, they told everyone that they met the USA formaldehyde standards, but didn’t. These pans also have horrible reviews on Amazon. I’ll stick with my AllClad and Tramontina USA pans. I prefer stainless steel.

  71. I’m also wondering about people’s feelings/reviews of the Gotham Steel pans – anyone out there have one? Know if they are a safe, good option?

  72. I have been using Corningware and Pyrex since the 1970’s, when my mother gifted me with a starter set. I have Corelle dishes, and made in USA glassware. Only one pan has lost some glaze inside on the bottom. Other than that, they still look like new and I love using them! Soaking and BonAmi work when necessary with stovetop use. I have replaced some glass lids (because I dropped and broke them), but all in all they are great. I still use a microwave (unlike most of my friends), and for years have rarely used my gas stove. For electric stoves, by the time the element gets hottest, it is time to turn it to lowest or off when using Corningware. Because my current gas stove has metal burners, it scratches Corningware if one is careless. I have developed a renewed taste for fried rice (mostly veggies, eggs and a little rice, toasted sesame oil and soy sauce). Of course, that is a stovetop item. I bought a Teflon pan set, but since reading your comments, I intend to get a ceramic frying pan. Thanks, Wellness Mama.

  73. Very resourceful blog. Thanks.

  74. My husband got me a the rock pots and pans are they safe? I have read all on this page and this question has been asked many times and not answerd.

  75. Has anyone used la chambra?

  76. Hi. Thank you SO much for doing this! A quick question: can you do deep frying in the ceramic pans? Thank you!

  77. Is speckled ceramic on steel cookware safe? A brand like Granite Ware.

  78. I know most slow cookers are made in china. Anyone have a suggestion on what to use? And I know this is really oit there but I am interested in having an outdoor oven or grill that can be used like an outdoor oven to bake and cook in. Any suggestions?

  79. Any nonstick cooker made in China or anywhere for that matter is likely the teflon based garbage. I read it’s supposed to be phased out by 2025 or ealier. So if the inner cook pan is black metal,.it’s likely the older teflon. Anodized aluminium is also a possibility but unless.stated otherwise I assume its teflon.

    If you go online ,the pressure cooker xl does have a stainless steel pan as an option in its many cooker models I like the features but have yet to feel the need for it as i am single.
    As with any cooking pot,pan, dish etc. Avoid Teflon at all costs. Ceramics are too new to have valid data, but as ive mentioned before, they have to get that ceramic to stick to metal somehow. Is it a glue or bonding agent , notbsure and if its only safe to 500 degrees then there is a failure point. Ceramic mugs and such are fired above.500 degrees….hmmmm

    Now as for using an outdoor cooking appliance, if it is rated for outdoor use then its for outdoors ONLY. NEVER USE gas fueled cookers indoors. Now i have indeed gas grill for its grilling of meats etc. But have also baked pies, brownies, quiches, rotisserie style chicken on the spit, All cooked in the outdoors or in my garage with door up and windows open (in bad weather or winter).

    The key is to bake off all the grease/grime and clean the grates so there is minimal smoke that can smell like your last cooked BBQ ribs or steaks. This would otherwise infuse into your cookies or cake or whatecer you’re baking. Not sure why you want to do this, but there are good electric convection ovens small as a microwave. The latest from Wolfgang Puck is even pressurized with steam
    and he bakes with it. I have a built in convection oven, but the countertop models are so convenient and use less energy due to their size. Great for a single serve pizza, or any such frozen entrées.

    Hope this helps,

  80. Hi,
    what’s the natural CERAMIC COLOR of the cookware coating should be? White? I mean without added colors!

  81. I cant read every blog but I don’t think the new brand as seen on TV “RED COPPER” pans were mentioned?
    My dad just got one & I tried it out a few times. It works excellent but I want to also know – is it SAFE!?
    Does anyone know…….? Thank You!

  82. Hey guys I saw a commercial about a ceramic pan called Red Copper. It totally had me sold. It’s infused with copper but is ceramic. It’s PFOA Free and PTFE Free. I use all clad professional SS cookware for most things but man I get tired of cooking eggs with mixed results. Any thoughts on that pan?

  83. I have a cast iron skillet and a small, cast iron pan. I have given up on both of them because I can not keep them seasoned, even though I have followed the directions on cleaning and seasoning. I even called the manufacturer (Lodge) and stripped them both down and followed their instructions on how to do it and re-season the items. Still didn’t work. Everything sticks and I also get rust spots, even though I was gently heating the items to make sure they were dry before putting them away. I could use the extra iron, as mine tends to be too low. But I gave up several years ago on cast iron and just use high quality stainless steel.

    • I use cast iron pans and have been for several years now and in my previous post I did refer on how to properly season cast iron. When purchased brand new most pans are not seasoned at the factory and must be seasoned before their first use. You should never use soapy water to clean the pan just hot water. Dry the pan thoroughly and wipe it with a generous coat of olive oil or vegetable oil or even a light coat of Crisco vegetable shortening. You can place the pan on the stove at high heat or in your oven at 400 degrees for 10 minutes. Be aware that there will be lots of smoke so try to keep the windows open during this time. Allow the pan to cool and it should now be seasoned with a nonstick surface. To cook with the pan the very first time I still would suggest using a very small amount of oil to ensure a nonstick surface. Now this is not get out of jail free card. When you clean the pan after use the seasoning will remain but you may need to recoat the pan with a small surface of oil. This will prevent the rust problem that you mentioned and also guarantee that each use will be a nonstick session. In other words seasoning just once does not give you a lifetime protection. My trick to clean the pan is to dump out any juices you don’t need and pour a small layer of water into the pan. This will create a lot of Bubbles and steam. You will see all the bits of food bubble off the surface of the pan. To prevent the water from evaporating completely ,just Add Water a little at a time until pan no longer bubbles. At this stage you can dump the water and wipe the surface clean with a dedicated wash rag with no soap or a clean paper towel. Once the pan is clean you can repeat the seasoning process by reoiling the surface of the pan.

      Now for restoring a rusty or old pan with build up, this trick works great. I use my self-cleaning ovens self-cleaning feature to remove all the build-up from a cast iron pan. It is a very smoky Affair so plan on having windows open. When done the pan will have a lot of black build up inside. Using a nylon scrubbie you can remove most of this build-up rinse off the pan and remove any remaining build up until a dull gray surface appears. At this point you are ready to re season the pan using the method listed earlier..

  84. I just bought a glazed ceramic casserole baking dish from World Market. It was made in Spain. It is beautiful but now I don’t know if it is safe to use. It says it is earthenware. Do you know anything about glazed products? My other pottery pieces are just used for decoration. Any input is helpful. Thank you.

    • Yes glazed earthenware is ceramics. The earthenware title is usually a product made from natural clay. It is molded.and.fired
      To harden the product then it gets its glaze. The glaze seals the porous clay so that lead and other metals that may be present in the product do not leach into your food.. All.china products need to be glazed for food service use. Pottery for plants and decoration only,.do not.need to be glazed.. The ceramoc.pan coating is an entirely different issue. Use your earthenware and enjiy, but to extend,dont put it in the dishwasher.

  85. I use Xtrema cookware and I just purchased 3 Greenpan Ceramic Skillets. I love the new skillets. I use them on low heat and will use a little oil or butter in them. I let them cool before washing. I like Xtrema but have already broken one pan and have others that have chipped. I will not replace any of them that break.

  86. Hey,
    You have to make sure that COMPANY is reputable and don’t have ANY LEAD, cadmium, PTFE or PFOA and other toxins in their CERAMIC coating!!! And would be good if no Aluminum in it – but it’s almost impossible to find in the market – many have Aluminum in their pans!

  87. Regarding Le Creuset (my sister’s family set of choice): I went to a Le Creuset store (greater Los Angeles CA), and learned they are now made in China. On a different note, I bought one of those expensive ceramic coated stainless fry pans (~$260) and on reading the instructions, learned that one should not exceed medium heat. It worked fine after being seasoned with a little coconut oil. That reminded me that we could all save time and money if we eat more raw veggies and use (frequently) our juicers or VitaMix – and be healthier. WellnessMama- I love your topics. Thanx!

  88. So basically there is no safe cookware.

  89. Lolz. Raw (organic, no GMOs, clean) fruits and vegetables are safer, healthier – but I still love several cooked foods. I gave away the expensive, fancy surgical stainless with ceramic nonstick surface pan with pretty glass lid – and usually cook in my Corning Ware. The trick to keeping them clean is to read the instructions before first use. Avoid abrasive cleansers (try baking soda or Bon Ami). My Corning Ware has suffered decades of use and almost all pieces look like new (I have broken and replaced several glass lids. One of my friends broke my big frying pan by dropping the pan, containing hot curry, on the sidewalk as I seem to recall. Except for that fiasco, my Corning Ware is clean, practically indestructible.).

  90. I threw out our old Teflon frying pan, only for DH to rescue it and take it camping. LOL. We have tried Stoneware and after using it for about a year, it is starting to stick. I just checked the back of the pan. It is made in China. We are now trying a Neoflam pan, with Ecolon coating (made in Korea), and we are very happy with it. Ecolon is a ceramic based coating. We are happy with the way it stands up. We use wooden spoon with it, or plastic flipper for eggs. Any ideas on Ecolon coating or the Neoflam products? Thanks.