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I’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: https://xtrema.com/pages/product-testing 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.”
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.
Discussion (209 Comments)
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!!
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 pan..lol
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).
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.
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. https://en.wikipedia.org/wiki/Microwave_oven
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.
thanks for this article, I know that dinnerware can also be toxic. I am wondering which you use?
You’ve posted before about the benefits of using cast iron to cook. Is this no longer your opinion?
Katie - Wellness Mama
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 ?
Katie - Wellness Mama
Either ceramic like this or hight quality cast iron
“NOT happy about that” instead of “now”
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?
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.
Is anodized aluminum any better than aluminum?
Katie - Wellness Mama
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
Tina L Nelson
Have Orgreenic pans. What is your take on those “as seen in t.v.” pans? Thx, Tina
I haven’t tried them. Anyone else?
They are also made in China.
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.
I just purchased StoneLine – PFOA Free Non-stick Stone Cookware from Amazon.com 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.
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.
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 pans..no 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,
Would you not trust any cookware made in China? I just bought a pan made in China Ecolution, water based Hydro Ceramic? It’s made in China so I’m not really trusting the non toxic description on their packaging. I’m going to return it but at a loss of what to buy. I currently use cast iron but they are so heavy. I have stainless steel but not a quality brand, I don’t think. Any suggestions?
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!
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! 🙂
Hi Connie. I got induction cookware for camping, believe it or not. But at home I love my Corning Ware. I bought a ceramic coated stainless steel pan for fried rice, but used it so rarely I gave it to my sister. My stove sits unused. I love corning Ware, had it since the 70’s – still looks and cooks like new (except for tall coffee pot bought from 2nd hand store). Against the advice of several friends, I microwave if and when I cook. Katie what do you think about microwaving? Thanks for all your great advice & recipes!
Katie - Wellness Mama
I’m not a huge fan of microwaves: https://wellnessmama.com/3736/microwave/