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It is getting tougher to find good cookware options. It seems like many of the nonstick or easy clean options contain harmful chemicals or heavy metals, while the natural options lead to sticking and are hard to clean.
Xtrema Ceramic Cookware
Several years ago, I got some Xtrema cookware as a Christmas present. I’d been trying to find good pots and pans after getting rid of my non-stick pans. I was frustrated with eggs sticking to cast iron and coated cast iron, and we only had one small stainless steel pan that didn’t stick terribly.
I was skeptical at first about Xtrema… It’s all ceramic (not metal) and while beautiful, I doubted how well it would cook. I also wondered about the safety/durability of ceramic cookware, so I researched it. (I envisioned a mix between a ceramic tile and a clay pot) Turns out that when properly made, ceramic cookware is very durable and a choice of some top chefs.
Convenience
It took me a few days to adjust to cooking with Xtrema but I was really impressed with how well it cooked. Though it takes longer to heat up (about 3 minutes), I’m able to cook on lower heat and without it sticking.
I also really like how easy Xtrema is to clean. It’s the only cookware I’ve ever found that encourages using steel wool, baking soda, or any other abrasive cleaner. From their website:
Clean Xtrema cookware just like you would metal cookware. You can use Baking Soda, Soft Scrub, Bon Ami, Comet and Ajax powered cleaners along with steel wool SOS and Brillo pads and heavy duty scrub sponges on the inside and outside of your Xtrema cookware. Do not worry; you cannot scratch the Xtrema cookware surface!
Safety of Ceramic
Some sources have brought up safety concerns about ceramic cookware, claiming some contain lead and other harmful heavy metals in dangerous amounts. Specifically, testing with an XRF (X-ray fluorescence) instrument showed the presence of lead, chromium, and other metals.
Since I’ve used these pans for years, it’s important to be able to verify their safety. After months of research and talking to specialists, I’m still comfortable using this cookware, as it passes all stringent California Prop 65 testing, as well as third-party leach testing, and they publish all of their results here.
Additionally, an XRF device is not an approved way to test for the ability of these metals to leach. This means that although there may be small amounts of these compounds naturally occurring in the clay used to make this cookware, leach testing confirms that they are not migrating into food.
I also confirmed that no harmful nano-particles are used in production and that each batch is lab tested to ensure safety.
Xtrema Pros
- Very easy to clean
- Nonreactive
- Cooks well on low heat
- Safe to use on high heat (500+ degrees)
- Dishwasher safe
- Oven safe
- Stove safe
- Fridge/freezer safe
- Won’t scratch or flake
Xtrema Cons
- Can break if dropped
- Takes slightly longer to heat up than regular metal cookware
Xtrema: My Opinion
After exhaustive research, I consider Xtrema one of the highest quality cookware options. After confirming safety data from independent labs, I’m comfortable using this cookware for myself and my family and have many of their pieces in my kitchen. It is easier to clean than most cookware and won’t scratch.
The only downside is that it’s not non-stick like some other types of cookware and takes a little adjustment if you’re used to those. Unfortunately, I’ve never found any safe non-stick options to recommend, and consider Xtrema a good alternative.
As an affiliate partner of Xtrema, I was able to negotiate a discount for my readers. If you decide to try any of their cookware, you can save 15% with the code WM15X at this link.
What kind of cookware do you use? Would you try ceramic? Share below!
Making Peace With My Scar
Do you have any more information on Xtrema? Like what metals are in their ceramic? Usually ceramic contains lead, cadmium and other metals. Just like to see what their percentages are.
Thank you!
See other comments above… I’ve linked to their reports on that.
Hi Wendy,
Luckily I came past this post… I know a bit about oxides and I can tell you that an oxide is not a heavy metal.
Things can contain metal oxides, but this is not a metal… it’s an oxide.
Different to the metal you find in other pots. Which are true heavy metals… the oxides I think is what give the pot that black colour…
I am looking to buy two “inert” pots… and the two options I have are these Xtrema and the Visions ware… which is glass and glass is supposed to be just as inert.
Wendy, you are so smart. Yes, oxides are not metal. The problem that people do not realize with metal cookware is the pollution it causes to the worker and the environment. Nobody talks about that ? They are avoiding the elephant in the room. Ceramics are the safest to cook with. There is no medical value in using metal cookware. Thank you, Rich, the founder of Xtrema cookware. ?
I’ve had the pans for several years and really do love them. They are light weight and clean up fantastically. My question to anyone who knows though is can you broil in them. I never even thought about it until I came across a recipe that you need to broil in.
How heavy are the Xtrema frying pans? Are they really nonstick? My friend is looking for a safe, nonstick pan that is not too heavy (so not cast iron). Thanks!
Elysia;
Xtrema® cookware is different. Made from 100% ceramic, Xtrema® is all-natural, non-toxic, inorganic and nonreactive. From the glaze to the core, it contains no PFOA, PTFE, glues, polymers, coatings or dyes. Most importantly, Xtrema® cookware will never leach chemicals, metal, cadmium, lead, or change the taste of your food. Xtrema does not use any non-stick coating for we believe them to have the potential to be toxic. There is no testing that proves that these coatings are safe. https://www.xtrema.com/pages/pure-ceramic
Gunhild: Thanks, I am very conflicted on this. I recently bought both Xtrema and cast iron. Unfortunately, the cast iron is also composed of scrap stainless steel (in addition to iron), which contains chromium, nickel, etc. On top of that, I try not to cook at high temps and the factory seasoning came ashy/flaking off. How does one avoid burnt oil residue in your food when seasoning is a factor? And finally, what about oil rancidity over time? Ughh….I’d love some feedback as well. I really feel like I can’t find a safe way to cook for my family.
(And we don’t do Le Creuset because of the enamel.)
Wendy, if you can send me that list of materials i can tell you and everyone else what is metal or chemically bad for us.
Glazed should have a blend of material that becomes hard hard glass when fired. But if there is certain elements will make the glaze weak and create small cracks over the years.
Send it to me at sub at school of surf dot com dot au. Include the au part its for australia. 🙂
I am desperately seeking new cookware and was excited to see this great review but I spoke with a rep at Xtrema yesterday and wanted to mention that these are not metal free. (And unless something changed recently, they are considered “non-scratch” but not “non-stick”…which is a good thing!) Anyway, I obtained the ingredients for their glaze via email and unfortunately, it contains aluminum, nickel and other metals. Do you have any thoughts on this? I realize they claim these are “non-leaching” products but it worries me that they go to great lengths to post articles about the toxicity of aluminum on their site and yet fail to mention that it is in their glaze. Thanks so much – I love your site. Discovered it after RealFoodCon and can’t get enough.
Wow, I would love to see a comment on this. Thanks for sharing, Wendy. I was just researching whether to go for an iron or ceramic skillet … I think I’ll go for iron.
Hope Katie replies! What’s the point of ceramic if the glaze is toxic?!
LysiJoy, The Xtrema rep (Bob Bergstrom) wrote this in his email to me:
“…Our ceramic glaze is made up of various oxides and there are no dyes or toxic chemicals in our ceramic non-scratch glaze. The combination of various oxides give our product the black color. This Ceramic glaze is 100% safe and non-toxic. We fire our glazeat 2,500 degrees which increases the surface hardness and make it non-scratch-able.”
But it also came with a table of the alluded to oxides–which I wish I could attach here–that included aluminum, chromium, lithium, nickel and others.
Perhaps it is because these are “non-scratch” they can claim they are non-toxic?
Thanks for the info! How heavy is their frying pan? I see above that you also have cast iron – is the Xtrema the same, slightly lighter, significantly lighter…? Thanks!!
Elysia:
Metallic oxides are basic in nature because they react with dilute acids to form salt and water. They also react with water to form metal hydroxides which are alkaline in nature because these metal hydroxides release OH- ions in solution. … Therefore, non metallic oxides would be acidic in nature. Metals of d-block elements are used for many industrial applications. They behave as catalysts, super conducting materials, sensors, ceramics, phosphors, crystalline lasers etc.
Any product that has a glaze or are painted it would contain metal oxides as well. They are safe and used all over the world. Thank you.
Here are all of our testing results for the past 12 years: https://www.xtrema.com/pages/product-testing/
Elysia:
Thank you and this is Rich Bergstrom and I founded Xtrema cookware. There are no metals in our glaze – zero. 🙂
Here are our test results for the past 12 years – no metals – we are pure ceramic. 🙂
We are the only cookware company that publishes it’s test results on its website. We also used 3rd party scientific testing labs and we do no testing in-house because this would be wrong and not a valid test. When the testing is done it must be done on a minimum of 10 to 12 samples at a time. We even test the labels and under the USA guidelines of CA Prop 65 and we have passed every test on over 2,732 Xtrema products in the past 12 years. There are no leaching metals in our Xtrema cookware and anybody who states otherwise is not using the testing standards that we must abide by. No other standard is as valuable as the CA Prop 65. For any metal or chemical to be toxic it has to be ingested by ones mouth our inhaled. The #1 cause of lead toxicity is paint, then soil and then air and water.
I have attached our 12 years of test reports. https://www.xtrema.com/pages/product-testing/
Please note that we also tested all of our labels and there is no lead or cadmium extraction or leaching. 100% safe. Can you please provide me with the CA Prop 65 Tests that we failed? I have noticed on the social media that can be jealous people and competitors that trying to shake down companies for $$$ or 15 minutes of fame, some very high integrity consumer companies like – Le Creuset, Fiesta Ware, Pyrex, Corning Ware, decorated Corelle Ware, Lena Cup, Do Terra, Tupperware, Rae Dunn, etc. I have personal relationships with the VP and owners of these companies and we know the truth or we would not be doing what we are doing if we did not abide by the rules of CA Prop 65. Xtrema was founded to be an healthy alternative to toxic metal cookware from its production to its usage. https://www.xtrema.com/ We live and speak the truth because we love our customers. – The best in the entire world. Rich – Owner of Ceramcor.
Con: Not Induction Compatible
This is a deal breaker for some people.
Induction cooktops can give off a significant amount of EMF radiation (and gas stoves give off fumes). Regular electric cooktops are a better option healthwise. They’re perhaps not as speedy or precise, but convenience vs health risks is something each person has to decide.
I have been looking for a non metal kettle/tea pot and this fits the bill. Unfortunately, the Wellness coupon code is invalid…too bad. Thanks for the review though.
Wow! These comments are generic in form and from 3 YEARS ago!!!
Anyway, I just wanted to say that I only use cast iron, and I NEVER have even EGGS stick!!! ( I do scramble them, though, and use lots of coconut oil in cooking).
I seasoned them, even though they came already seasoned. I used coconut oil, and put them in the oven on very low for several hours. After cooking, while still hot, I run under hot water (careful as the heat from the cast iron can get you if your pot holder gets wet!), and scrub with only hot water and a brush used only for this purpose. Again, while still hot/warm, I put it on the burner, still warm, to dry the cast iron, then put a small amount of coconut oil in, and with a pastry brush, coat the entire pan, and leave it for the next day. This has worked for me without fail. A cast iron pan bought at a used store, was also seasoned in this way after thorough cleaning. It still sticks just a bit, but when used many times with this procedure, the sticking gets less and less.
I add shredded coconut to homemade granola bars and protein bars, and I also use it to “bread” our pan-fried chicken as we do not do gluten at our house. Yum!