Emma Ledger, Contributing Editor
From ceramic roasters to cast-iron pans, safer, chemical-free food prep starts here
How clean is your kitchen? We don’t mean your worktops, we’re talking about the cookware you use to prepare and heat your meals; some pieces contain harmful chemicals that can leach into your food, potentially leading to health problems. Be safety conscious by choosing non-toxic cookware that’ll keep you safe – and last a lifetime.
What is non-toxic cookware?
Non-toxic cookware options include stainless steel, cast iron, carbon steel, glass, titanium and ceramic. These prevent food from sticking without synthetic coatings (such as PFAS) and are ideal for high-heat cooking with no risk of releasing toxins. If cared for properly, cookware with PFAS causes no harm, but they do need replacing more non-toxic options.
What cookware should I avoid?
Materials to avoid include uncoated copper or aluminium, which can react with acidic foods, and older non-stick pans that may contain hazardous chemicals. If your traditional non-stick pan gets scratched or ceramic cookware chips, throw it away at once.
Worth the investment?
By choosing non-toxic cookware you’re making a real investment to protect your health. John Lewis only stocks products from trusted brands (such as GreenPan), and it’s important to follow the individual care guidelines to ensure your cookware lasts. This long-life focus makes them incredibly cost-effective. To build your chemical-free kitchen try our cookware buying guide, and read on for our top buys.
Frying pans
Saucepans
Casserole dish
Woks
How to make your non-toxic cookware last longer
Unfortunately, even non-toxic cookware can become hazardous over time. Here’s how to take care of these pieces, so you can continue enjoying safe cooking longer:
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Don’t plunge hot pans in cold water
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Use soft utensils, such as wooden spoons and silicone spatulas, to avoid scratches
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Stick to medium heat whenever possible
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Avoid harsh cleaning chemicals, and never scrub non-stick surfaces with steel wool
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Make sure metal pans are completely dry before storing them to prevent rust from forming
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Lightly oil cast-iron pans before storing – and never soak them
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Use felt separators when stacking pans in kitchen storage
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Inspect your pans regularly for scratches and chips, throw away any that are damaged
