Are Glazed Ceramic Pans and Cookware Safe?

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.”

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 “WM15X” and click here to get a 15% discount.

What cookware do you use? Share below.

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

211 responses to “Are Glazed Ceramic Pans Safe?”

Caramel

February 25, 2018

I bought the extrema nontoxic cookware but finding it really hard to cook eggs or Indian flat breads without sticking. Do you have any tips for this? Please help

Reply
Nydessa

February 20, 2018

hello. i am trying to find an affordable option. what about how some of these cookware sets are aluminum with the ceramic coating? thanks.

Reply
Helene

February 19, 2018

I have 2 old green pans. They never scratched or chipped but are not very non stick either . They have a grey inside color on cooking surface of pans.
What about Red Copper or its competition?
I caved and bought one red copper and it’s excellent but I returned it 3x in exchange for a new one as they scratch easy!
Fine print : they don’t tell you but if you buy on TV you can add extra layer of coating for $5.
I got mine in Bed Bath and Beyond for easy returns .
It’s a scam in my opinion. This means they know the pan scratches and needs a better coating!
Anyway, wellness mama , is it safe?

Reply
Lori

February 16, 2018

Did you ever recommend buying Green Pan pots and pans? I thought I read about them in one of your recent posts. Do y’all have an opinion about Green Pan brand?
Thanks!

Reply
1. Katie – Wellness Mama
  
  February 17, 2018
  
  I’m doing a lot of research and actually may have a great source for a safe non-stick pan soon… Green pan is decent, but not perfect, and apparently the coating breaks down over time.
  
  Reply
Victoria

February 9, 2018

Katie, have you done any research on those copper ceramic non stick pans that you can supposedly use metal utensils on and are labeled PTFE, PFOA, lead, and cadmium -free?

Thank you so much for all that you do!

Reply
Abha Sood

December 30, 2017

I would like to know bad effects of ceramic pan on body what harmful chemicals are released in food during cooking

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Tamara Rubin

December 25, 2017

Hi Wellnessmama – I think it is important for you to know that these pans are positive for very high levels of lead in the painted/permanently affixed label on the bottom… to the tune of 14,000 ppm lead on the part of the product that touches the heating element of your stove. Please reconsider using this product and look it up on my blog to learn more. The manufacturer of the product does not understand the distinction of something testing positive for lead using an XRF instrument.

Reply
1. Katie – Wellness Mama
  
  January 5, 2018
  
  Have you tested the Xtrema/Ceramcor pans? Will definitely look into this.
  
  Reply
Wendy

December 10, 2017

I appreciate all this info,
but the certificate showing the exact levels of metals “substances” in Xtrema cookware was from 2008 and did not show a row for LEAD testing. It was a very abbreviated “Sample Information”.

Particularly, as this cookware is made in China, I’m still not convinced it doesn’t have lead in it.
Also many of the reviewers said it was difficult to wash, eggs for instance, seemed to be a particular sticking point.

Reply
Sue Skidmore

December 1, 2017

Do you know anything about CeramaShield? It is used by Kitchen Aid.

Reply
Judy

November 7, 2017

Have you researched Miriam’s earthenware pots and pans?

Reply
Brenda

January 11, 2017

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.

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Cindy

September 6, 2016

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.).

Reply
Jenny

September 6, 2016

So basically there is no safe cookware.

Reply
Cindy

August 22, 2016

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!

Reply
sam

August 21, 2016

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!

Reply
Susan

August 17, 2016

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.

Reply
Nicole

August 2, 2016

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.

Reply
1. Gerry
  
  August 2, 2016
  
  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 its.life,dont put it in the dishwasher.
  
  Reply
nancy

August 1, 2016

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.

Reply
1. Gerry
  
  August 1, 2016
  
  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..
  
  Reply
Melissa

July 10, 2016

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?

Reply
Helene

June 27, 2016

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!

Reply

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