Oh cookware… it is something most of us use daily but one of the toughest categories to determine safety. And the safest brands have their fair share of convenience problems. In this in-depth post, our team evaluated the top types and brands of cookware and ranked them based on safety and convenience.
The bad news… perfect options don’t exist (yet). The good news… there are a few good brands. This investigation has been a decade-long project and it involved testing many types of cookware that didn’t work (and a few that have) over the years.
Now, let’s get into the weeds!
What to Avoid When Evaluating Cookware
The main issues with traditional bakeware like non-stick and aluminum is that they can leach hormone-disrupting chemicals and heavy metals into food. The research is divided on the newer non-stick options and some of them fall into the “better than before and maybe safe but we don’t know yet” category. There are also recent concerns with lead and other heavy metals in ceramic.
Some of the new-old-fashioned options are a lot better, and are much more fun to cook with once you get the hang of them! That said, there are a few cookware options that I’d recommend always avoiding. These are the types you’ll never find in my kitchen:
Teflon, Non-Stick, PFOA, and PTFE
The original non-stick pans were coated with compounds like perfluorooctanoic acid (PFOA or C8) or polytetrafluoroethylene (PTFE). PTFE was developed by DuPont in 1938 and is patented and trademarked by a name you’ll recognize: Teflon.
From a convenience standpoint, Teflon was a game changer. It made cooking and cleaning so much easier as it grew in popularity. When released, companies marketed this as a non-polar, very stable substance that didn’t react with other chemicals. It was considered completely safe.
Unfortunately, the dark side of these compounds started to emerge.
See the full details on all of the problems with these non-stick coatings in this post, but in short, birds started dying and people experienced “teflon flu,” a series of symptoms related to exposure to Teflon that had been heated to really high temperatures.
Verdict: Avoid any cookware containing Teflon, PFOA, PTFE, or traditional non-stick.
Aluminum
Our grandmothers often cooked with aluminum cookware. This type of cookware was popular for years as it was lightweight, easy to use, and relatively easy to clean. Aluminum exists naturally in the environment. Traces exist in paints, colorings, household items, light bulbs, glass, baking powder, and many other substances.
We all have some aluminum exposure daily. But recent research shows that aluminum is toxic at certain amounts. Scientists just can’t agree on what that amount is. (1) This post details more, but some studies suggest that aluminum exposure may be linked to cancer, Alzheimer’s disease, and neurological problems.
Verdict: I avoid any cookware containing aluminum as there are much better options.
Controversial Cookware: More Research Needed
In response to the data about the dangers of the original non-stick surfaces, many new types of non-stick cookware have emerged. Many consumers also turned to more time-tested surfaces like enameled cast iron. Unfortunately, these two surfaces are still considered controversial until more research is published:
Ceramic Coated Non-Stick
Various types of ceramic coated cookware claims to be non-stick and safer than Teflon. Most use Thermalon, a sand derivative containing silicon dioxide instead of Teflon.
By all accounts, these new ceramic-based compounds do seem to be much safer than the original non-stick surfaces, but we don’t have the time of use or the testing available like we do with other types of cookware. Some companies, like GreenPan, disclose their third-party testing, which is somewhat reassuring. (2)
Some sources, however, claim that there is a potential concern with heavy metals and nanoparticles. (3) Titanium dioxide nanoparticles are of special concern because they are linked to pre-cancerous lesions in the colon in one report. (4) I was unable to find any studies showing if Thermalon definitively releases titanium dioxide nanoparticles so the verdict is still out. (5)
Types of Ceramic-Coated Non-Stick Cookware:
So many of you have asked about these specific brands:
Verdict: These are all likely much safer than traditional non-stick and get an A+ for convenience. I’m still cautious and awaiting further research but have ordered several brands and am sending them out for testing. If convenience is your main motivation, I’d consider these a much better choice over traditional non-stick cookware.
Porcelain Enamel
This is a broad category to squeeze into a single type of cookware since there are so many different options. These pans are typically cast iron with an enameled ceramic coating of some kind. It gets complicated because this coating can be made in a variety of ways so there is no clear safety data across the category.
Testing shows a wide range of compounds in different brands and some are safe while others aren’t. Recent controversy emerged about the potential of lead and cadmium leaching from even high-end brands like Le Creuset. However, the company published their safety data and testing and showed no trace of lead or cadmium. I own several blue Le Creuset pans made in France and when I tested them they showed no trace of lead or cadmium, which cheaper brands did test very high for lead.
For Le Creuset specifically, some reports indicate that the color of the pan makes a difference and that blue is one of the safer colors so this could be the reason (but I have not verified this yet).
Verdict: Likely still one of the safer options and arguably much safer that PFOA and PTFE. I’m keeping my vintage Le Creuset pans from France but this wouldn’t be my first choice to purchase if I was buying new pans today.
Safest Cookware Options
Now for the mostly good! There are some brands that have good options but unfortunately, I’ve yet to find a perfect option (though I’m working on research to develop one!) In general, if you aren’t using old-school non-stick or cooking at super high temperatures, you can probably feel ok about your cookware options. If you’re in the market for new cookware or want to upgrade what you currently use, consider the pros and cons of these options.
Here are my favorite bakeware/cookware options of the safe ones currently available:
Safe Ceramic Cookware and Bakeware
There is one brand of ceramic surface cookware that is tested to be safe and free from heavy metals and nano-particles. It’s called X-trema Cookware and they score big points for safety. Unfortunately, they lose points for convenience as they are entirely ceramic and can easily break.
They are, however, the most inert cookware I’ve found and they don’t leach anything into food according to the tests I’ve seen. Xtrema publishes their testing and safety data and is very transparent on this issue. Another plus, this is the absolute easiest option to clean, as you can use steel wool or scrubbing pads without scraping the surface. They have a non-scratch cooking surface, heat evenly, and hold in flavors in foods and are technically dishwasher, oven, microwave and stove safe.
Like I said, the major downside is that they can break if you (or kids *ahem* drop them while being taken care of by extended family *ahem*). Also, learning to cook on full ceramic can be tricky, but with a few tips to get started it’s something worth learning!
My favorites are the 10-inch skillet (which I use multiple times a day), and the 3.5 quart Saucepan, which I use to cook soups, heat foods, and even bake in.
Verdict: Top of the line for safety based on current data but not at the top of the class for convenience. If safety is your main priority, they are worth a try. I have many of their pieces in my kitchen though I have broken a few over the years. If you want to try them, you can get a 10% discount on any order with the code WMX10 if you use this link. (That is an affiliate link, so if you decide to purchase through that link, or any other link on the site, I may receive a small commission to help support running the blog. Many thanks!)
Cast Iron Cookware
Funny though it sounds, I am glad I listened to my great-grandmother-in-law and my dad (who was a boy scout) when they told me to cook with cast iron. At first, I was worried because it sounded complicated to season and clean cast iron and without using abrasive soaps, etc. Now that I’m used to it, I love cast iron and the added benefit of the extra iron in our diets. I mainly use it for cooking meats and for pan frying in coconut oil or avocado oil (I have a large skillet that perpetually holds about an inch of coconut oil or tallow for frying… talk about good seasoning!).
As long as you don’t scrub it with soap and a brillo pad, a good cast iron skillet can be an excellent mostly non-stick surface to cook on for years to come, as it cooks evenly and with good flavor. The one downside is that it isn’t good to cook tomato products with as the acid interacts with the pH of the pan and creates an off-flavor. Cast iron is great because it can be used in the oven or on the stovetop (or on a campfire!) or all of the above.
My favorite cast iron piece is my large skillet (like this one), which is great for frying, cooking meats, and even oven-cooking. A smaller skillet is great for eggs and oven omelets and I love my dutch oven with skillet top as it does double duty and cooks a mean roast in the oven or cobbler on the campfire. A grill pan is also great for meats, especially in the winter when it’s too cold to grill… although perhaps with all the talk of cold therapy lately, I should just suck it up and grill in the cold. 🙂
Just make sure you season your cast iron well before using it, so that food won’t stick and it will cook better.
Regular Stoneware
More for baking than cooking on the stove, stoneware is a great alternative to aluminum baking sheets or roasting pans. There are also muffin tins, bread (not grain!) pans, and many other stoneware pieces.
These can be tricky to clean but give amazing flavor to food and cook very evenly. You won’t want to use soap, as the stone absorbs the flavor, but a properly cared for stoneware piece can last a lifetime!
My favorites: The basic stoneware baking sheet (large) which I use to grill veggies, bake healthy cookies, and re-heat food.
Verdict: Considered non-toxic based on current data.
Glass and Corningware
Corningware especially has a lot of nostalgic value to me, since I remember seeing it in both my grandparent’s houses and using it in my parent’s home growing up. It’s not as versatile and is mainly used for baking, but it is inexpensive (comparatively) and is low on the leach-poisons-into-my-food scale.
My favorites: This set of Corningware which I’ve used (and broken) extensively and my beloved Pyrex Storage set which I use a lot since I avoid plastic and everything in my fridge is stored in this or mason jars.. so classy! 🙂 I also use my Pyrex Bowls with Lids and my Bake and Store Pyrex Set a lot! If you’re registering for your kitchen, I’d put a lot of Pyrex and Corningware on it! (and Corelle dishes… those things don’t break easily… my kids have tried!)
For stovetop cooking, glass cookware is available but carries the same risks of breaking as ceramic and is more expensive.
Verdict: Considered safe based on current data.
Stainless Steel
Stainless steel is also a good option, though there are some concerns with nickel and chromium leaching. This seems to increase with long cook times, cooking something acidic (like tomato products), or high-temperature cooking.
This isn’t my first choice for cookware but I do think it is a decent option and is widely available and relatively inexpensive. In stainless steel, look for the number 18 and see what comes after it. For instance, you might see 18/0, 18/8 or 18/10. The first number (18) represents chromium and the second represents nickel in stainless steel alloy. So the lower the second number, the better. Nickel-free cookware like this set are available now.
I do have a couple of stainless pieces in my kitchen. My most used stainless items are these large roasting sheets that we use daily for roasting meats, veggies and almost everything else… I also have these stainless steel bowls and I use them daily and love them.
What Is the Best Cookware?
The bottom line is that it absolutely depends! No options get perfect scores for safety, convenience, and functionality. If you’re like me and cook three times a day, you’ll probably need a combination.
What cookware do you use in your kitchen? Aluminum or Iron? What is your favorite? Weigh in below!
Sources:
- Krewski, D., Yorkel, R. A., Nieboer, E., Borchelt, D., Cohen, J., Harry, J., .. Rondeau, V. “Human Health Risk Assessment for Aluminum, Aluminum Oxide, and Aluminum Hydroxide.” 2007. Journal of Toxicology and Environmental Health. Part B, Critical Reviews, 10 (Suppl 1), 1-269.
- https://ireadlabelsforyou.com/wp-content/uploads/2018/01/GreenPan.pdf
- https://www.mamavation.com/health/all-nonstick-pans-cookware-are-toxic.html
- https://www.nature.com/articles/srep40373
- https://www.foodpackagingforum.org/news/nanoparticles-released-by-quasi-ceramic-pans
Reasons to Create Family Time Traditions (+ Ideas)
I use my cast iron skillet for nearly everything. I’ve been guilty of using it for spaghetti sauce, and have paid the price by losing my nice, smooth surface for a few days. My other pans are stainless, with the exception of a Le Creuset Dutch oven that my mother bought me years ago. However, it no longer has a lid after I found out that, yes, you can break cast iron if you drop it at just the right angle onto a ceramic tile floor.
I also have a huge cast iron Dutch oven that I use for stews, but it is big and heavy and cumbersome to clean, so not my fave.
Glass for baking, old metal non-stick baking sheets for roasting veggies, and my best find ever — a Pampered Chef stoneware baking dish at Goodwill for $3.
Trying to transition to glass for storage, but they take up more cabinet space and they’re pretty expensive so only have 5 pieces right now. But I love the GlassLock (?) pieces from the Container Store.
Nice! I love good will!!! I have lots of Pampered Chef stoneware as I was a consultant for a few years! And I have a few Cast Iron( hand me downs from my grandmother), Dutch oven and a big skillet as well as a 5″ skillet! That gives me lots of variety for cooking!
I have looked extensively (without success) for cast-iron waffle makers. . . where have you found them??? Also, I noticed that you use the stoneware instead of stainless steel for baking. Is the one superior to the other? I use my cookie sheets constantly for roasting vegetables, and am needing to buy new ones that aren’t non-stick. . . I didn’t know any better when I got married. . . I should have listened to my husband! 🙂
I found a cast iron waffle maker on Amazon. Haven’t purchased it yet, just been keeping an eye on it for a day when I have the money to blow.
It’s hard to find metal baking sheets that aren’t nonstick (or aluminum)! I found some enameled steel ones online (at West Elm) after a long search, and I love them. Very easy to clean.
I have several pieces of Pampered Chef stoneware. I have square bakeware pieces, a pizza stone and jelly roll trays so far. They work amazingly well, even cooking and once seasoned, wipe clean with and need no soap. There is no glaze on them at all. Do you know anything about what is in these?
I use some kind of American Made cookie sheets that are coated with silicon. They are fabulous. Highly rated on Bed Bath and Beyond. Really makes muffins a pleasure to bake again, too.
Where did you get these cookie sheets?
I use stainless steel cookware, I have some waterless cookware that I got. I don’t have any aluminum. I also use cast iron, and then glass for my bakeware. I use a solar oven for cooking outdoors in the summer when I don’t want to heat up my house. In it, I can use any type of dish that is dark colored.
The Martha Stewart collection are great. I got showered with several pieces one Christmas. The prices are a lot more affordable than Le Creuset. They work & wipe wonderfully. I have the big Dutch oven that I use for soups. It’s my favorite piece in my kitchen. We also have a covered casserole, grill pan, and skillet. We use glassware for food storage. Hate the smell of plastics!
I hate storing in plastic as well. What do you do in the freezer? Do you take the veggies and meats out of packages too? Struggling w how to keep those items and small items in the freezer. Thanks
After chucking out the umpteenth teflon pan for losing it’s non stickness we invested in a massive iron frying pan (not sure what it would be in american…skillet maybe?) and have never looked back. EVERYTHING gets cooked in it and it never gets washed, just rinsed off and wiped round with kitchen paper. We have had it for 2 years and not even a hint of sticking still. It has a metal handle so it can even be used in the oven.
Ceramic and glass ovenware also have the added bonus of being pretty enough to go straight to the table, equalling less washing up 😀
I’ll admit I am also a plastics fan, I have so many saved from the days of prepackaged food that I would be bonkers not to use them.
Has anyone heard anything negative about the Ogreenic cookware sold on TV?
they have a lot of complaints against them for being a scam and not working….
I have 2 of them and a Yoshi Blue and love them!
I was given 2 of the Orgreenic pans as a gift. I was hesitant to use them not knowing what they are made of, but gave them a try. They work beautifully as far as being non-stick and clean up is a breeze. I do wish there were studies or any other indicator as to how safe these pans are. It seems the jury is still out on these. If anyone knows anything, I would love to here it.
I bought the 10″ pan and been using it nonstop for past few weeks. They’re great! For best result I use a little bit of oil. I’m hoping they’re safe.
I agree…Le Creuset can be found at tolerable prices. We have an outlet near us, and I wait for Black Friday pricing…usually 30% off already discounted prices. I’ve also seen them in Tuesday Morning.
And what’s a girl to do with a stoneware bread pan? Meat loaf, my friend. Delicious, scrumptious meat loaf. 🙂
Visions is also fantastic safe cookware to add to the glass category.
I love them. Especially the pots with plastic tops, so you can cook with them with the glass top and then store in the fridge in the same pot with the plastic top. Only problem is that they break also if dropped…
These are the sets I got. 😉 ill try be careful with them though
I’m looking for a stainless steel set to go along with some other healthy options. The one you had put down isn’t available. Is the all clad stainless steel okay?
i purchased a great “le Creuset” knockoff by Kirkland at costco for $59.99 and I love it !
This pretty much sums up our house! I’ll add, though, that Le Creuset can be found at places such as Home Goods/T.J. Maxx at discounted prices … hit or miss, but always worth a shot to look. 🙂 Do you have any suggestions for a slow cooker or waffle maker? I have a really hard time finding specialty electronics that aren’t laced in lovely toxic non-stick coatings. Best!
You can get an old fashioned cast iron waffle maker… they are fun and work well on almond and coconut flour waffles too :-). For the slow-cooker, the Hamilton Beach one is the best I’ve found (in my store tab) and according to the email I got from the company, has a completely ceramic coating that won’t leach lead…
Where do you find a waffle maker like that and bet it’s heavy!
My daughter got me a 7in waffle maker from Bed, Bath and Beyond for $20. I love it!!
I can’t actually post comments on here without replying. I just want to say that I went for the ones I could afford the amber glass vision or pryrex. I got it second hand but this way I know it won’t explode on me and I can afford it. I feel wary of cooking anything now so I thought I don’t have the cash for this but I need to just do it now regardless. I got a set of baking goods for baking bread, pies, and two flay round plates great for reheating or pizza with coconut flour 😉
I also got another set with two sauce pans one with spout great for sauces and 2 size fillets pans. And then one baking pan. ; p it’s the most pans and pots I’ve had in awhile so I hope it meets all my needs and recipes from your and others lists for the high fat and low carb lifestyle 😉 thanks for raising the awareness 😉 🙂
What exactly did you get that was affordable? Unfortunately here is no way I could afford anything discussed here.
Vintage blue cornflower corning ware is safe on stove, in oven, in freezer, in fridge and can often be found at second hand stores.
I buy all myour cast iron at thrift stores. Also Cracker Barrel has stoneware for under $20 a piece.
Stainless Steel is not very expensive. A lot of people get one to two pieces at a time of cookware and not a whole set when it comes to the more expensive cookware. My first time using Cast Iron I bought two pans. One large, One Medium. I used my coupons at Cost Plus & racked up Rewards points in doing so. That also let me just invested in a couple of pieces to see if I liked cooking with it before spending anymore money on it.
Thanks for your suggestions, ladies! I did start using my mom’s old cast iron frying pan and her blue cornflower corning ware. (I haven’t tried the corning ware on the stove top yet though). I’m hoping to get some stainless steel a piece or two at a time as was suggested. One non-stick pan that I’d really like to replace is a small omelet pan that I use almost every day. Any suggestions for something to replace it? Thanks! 🙂
Hi Dottie,
Walmart is a great place to find a small cast iron pan (Lodge is the brand.) I have three cast irons that I love: the grill pan, the 10″ and the 12″. =D
How are you liking them? I’ve had my set of Corningware Visions in amber since the 90’s (my sister has the cranberry colour, no longer in production), and according to online info, my set, considered ‘vintage’, was made by CorningWare France, the original maker of this wonderful glass cookware (which is technically not Pyrex, it’s Pyroceram, and can supposedly withstand heat up to 1400ºF! — though I’m not too sure about the ones currently made).
I’ve always loved mine as they cook well, clean up easily enough, rarely stick as long as you start with at least a bit of cooking oil –or water, depending on your recipe– and I’ve always loved the fact that you can see what’s going on inside even with the lid on… (the very reason they’re called ‘Visions’!)
But I recently just broke the largest of my Visions pots, the 2.5L one –otherwise known as ‘sauce pans’, (though I’ve always had a personal irk with ‘pots’ being called ‘sauce pans’, since ‘pans’ make me think of frying pans). That was actually the 2nd one I’d broken… the first several years ago, to be promptly replaced by a second-hand one I’d found through Craigslist (also ‘vintage’), eventually to suffer the same fate just last week! (sad face). Both times after sustaining fatal drops from a significant height onto very hard floors (otherwise tthey can generally withstand quite a beating).
Regardless of the fact that they can break, I’m determined to replace it with yet another since I no longer want to cook with anything else! Currently all I’m left with are two smaller pots, one lidded, both w. spouts. And besides wanting to replace the broken one, I’m also trying to find others now that I’m finally trying to make the move away from non-stick!
(Mostly I’m after the pots/sauce pans, frying pans/skillets, the double boiler insert (for the now non-existent pot… lol)… and I suppose any other Visions I can get my hands on which won’t cost me such a pretty penny that I’d need to take out a mortgage just to buy since the newly-made Visions are VERY expensive compared to what they *used* to cost, new or used. And thanks to their new-found popularity and higher price-point, even the second-hand vintage ones seem to have significantly risen in price!)
What’s more: vintage Visions seem to also be more difficult to find these days in ANY format (so thankfully I’m not nearly as desperate for the casseroles at least, since I’m happy enough with my lidded Pyrex and Fire King casseroles, which I have in both ‘vintage’ and semi-modern versions — that is, before glass quality & production methods had changed industry-wide).
Needless to say, I’m more than a little envious of your fantastic thrift store haul, which may very well be vintage as well, and I hope you’re thoroughly enjoying them. I can only *hope* to find such a great score myself! (apologies for the very looong comment, btw!)
I’m new here, you mentioned your store tab for the Slow cooker: where on the site is the store tab?
This is an older post so that page is no longer in the navigation, but you should be able to find it here: https://wellnessmama.com/amazon/
Hi,
I have a crockpot and use it a lot. Just recently read that the ceramic in crockpots contain lead and it leaches into food. I also read that glass cookware contains lead. I’m now looking for a safe crockpot and lead free glassware. Would a stainless steel pressure cooker be safe? I worry because they are mostly made in China:(
Do you have a suggestion for a slow cooker in Australia?
Have you looked into whether the ceramic ware you mention in#1 leaches lead or not? I’ve read also corningware can leach lead. And do you have any idea what the enamel on le creuset is made of? Can that leach anything? How do you feel about just using parchment paper over baking/cookie sheets to avoid baking on non-stick. Thank you!!!
Jane you’re right about ceramics and enameled ware leaching lead and other chemicals. These paint like substances are made of many different chemicals most of them highly toxic, a search for ingredients in ceramics, enamel and glazes gives a comprehensive list of the chemicals, inorganic oxides and toxins used here: https://miriamsearthencookware.com/2016/02/23/some-of-you-have-asked-what-makes-up-glazes-ceramic-clay-other-man-made-clays-here-is-the-answer/
This is the reason why I use only Miriams Earthen Cookware. Being a ceramic engineer myself I know that cookware made from pure and natural clay is the best and most non-toxic for me.
Looks like Miriams is safe. But I remember in chemistry class, a couple decades ago, our professor once ran a Geiger counter over an earthenware pot and it shot up high. I guess the glaze used is sometimes radioactive. Especially beware of vintage pottery dinnerware. https://en.wikipedia.org/wiki/Fiesta_(dinnerware)
Sometimes it’s the clay, itself, to blame. https://www.orau.org/ptp/collection/consumer%20products/uraniumceramicsgeneralinfo.htm
When cast iron is heated it opens “ pores” that have closed on cooling around food particles. So one could be eating bits of food from 2-3 meals ago. Or rancid oil.
hmmm… I’ve tried all of these, the expensive le creuset, EH etc… but none of these can do what cookware is supposed to be doing in the 1st place which is to lock the nutrients in, i am a nutritionist and know that most of food nutrients (water soluble nutrients are lost as steam when cooking in metals and so after a lot of research i bought a set of 100% natural clay cookware from Miriamsearthencookware, they lock steam naturally and the food tastes great!! am loving it so far, very different from all the ones I’ve used before.
I was thinking can i not making 10 per cent pure clay for cooking. I should have waited and looked at pure clay pots and pans. 😉 always good for next time. Pity there aren’t lids you can buy that locks in nutrients to put onto bought ones that don’t lock in nutrients. Do you think that’s an option? Replacing the lids with pure clay lids? Would that help? Lol I just bought the sets now so I did spend a lot on them 😉
I’ve used these pots too, love the way they cook your food and food stays warm in them for a long time. And cooks without loosing the nutritional value. You can learn more by going to their website at miriamsearthencookware DOT com.
That’s scientifically false. What you’ve stated is silly. Steaming in stainless steel is just fine!
Here is a link from Cook’s Illustrated which has a nice summary about pots and pans. https://www.cooksillustrated.com/equipment_reviews/1190-green-skillets I stopped using anodized and non stick pans after reading about the concerns with it but now using stainless steel realize what a pain in the butt they are to clean. That being said my next splurge (after I recover from Christmas) will be an enameled cast iron skillet I think….
I’m not sure if coconut oil works as well in stainless steel as it does with ceramic but it would be worth a try. I put about a tablespoon of coconut oil in the bottom of almost every pot, pan and skillet before cooking. I think this helps, but then also after cooking and after rinsing out the pot,pan or skillet like you always would, I then add about a teaspoon or tablespoon of coconut oil and fill with hot water to set a few minutes or overnight for more stubborn situations.
I use a bit of baking soda with a touch of Bragg’s apple cider vinegar, then put. Touch of seventh generation dish soap and cover bottom of pan with water. Hrat on stovetop, but don’t let it boil over… it will foam up quickly!! Then let the pan sit and rinse it out after i load up the dishwasher… and use a “safe” pad on it to wash it out… easy-peasy! I never struggle with cleanup ?
There are all kinds of cookware, but pure clay is the most healthiest. Pure clay pots are 100% natural and non toxic. The benefits are great, knowing that harmful metals can not get into your food and that the food cooks without losing its nutrients.
I bought one of these pots because of this post. The pot is cheap clay (same a flower pot but worse). I used the pot ONE TIME for cooking and it has leaked, molded easily and useless in less than a month. I prepped it as recommended in the packaging. I was SUPER careful w/ the pot. left it to dry on the stove and it molded.
I buy off brands of Le Creuset and they are great. Fantastic for scallop potatoes and spaghetti sauce.
A great slow cooker to try is by Miriams Earthen Cookware. All of their cookware is made from 100% tested Pure-clay and it cooks just as well if not better than any conventional slow-cooker.
The Instantpot 7in1 stainless steel pressure/slow cooker is probably the greatest thing I have ever purchased. Period. I much prefer it to the Clay-pots. I can’t recommend the instant pot enough.. and I hardly ever recommend anything.
I use Salad Master pans. I love them, check them out.
Katie – thanks to your research I’ve been using the xtrema cookware for about a year and love it and even though it’s much more expensive than I would have ever thought I would consider, I feel really good about its health and food safety features. I kind of accidentally discovered that if you cook with or add coconut oil to everything from vegetables and even scrambled eggs, you won’t need to scrub so hard nor use steel wool (that was always hard for me to do anyway on this such pretty cookware). For something like scrambled eggs, I just add hot water a little coconut oil and let it set for a little while – or I guess you could reheat the water and coconut oil to speed it up. I’ve started using coconut oil in almost everything I cook anyway. Also great for cleaning crockpots – especially if you fill it with hot water and a little coconut oil and let it set overnight. I love your blog and all the great info you provide! Thanks!
Sadly xtrema pans get HORRID reviews on amazon.
Uneven cooking, everything sticks, the coating comes off in food, and breaks.
Weird that your affiliate gets such rave reviews from you when so many say just the opposite. 🙁
I will look at other options.
That was my experience as well. Everything stuck to it, I hated it. Also, it’s a huge problem to return this cookware. I had t jump through so many hoops to get my refund and they have a restocking fee. Seriously, the worst.
You are worried about the metals leaching into your food yet it sounds like you eat animal products. I find this a bit absurd if you are serious about health and longevity. A plant-based diet is the only diet proven to reverse the number one killer. I do wish you health and prosperity, however. Thank you for the post!
That’s not actually correct at all: https://wellnessmama.com/4344/grass-fed-beef/
I agree Shred. Thank you Katie for this article. It took a lot of work.