Stainless steel is almost always a good bet—a SolidTeknics Noni skillet is my nontoxic stovetop workhorse. It’s made with high-quality ferritic stainless steel that’s low or free from nickel, a metal that can trigger allergies and is potentially toxic. My eight-quart HomiChef stock pot is made with a nickel-free stainless steel. Check out the top stainless steel frying pans in Consumer Reports’ tests.
Cast iron is also a great stovetop option, and I also use a Made In carbon steel pan. Glass pots and pans can work, though some—especially older models—may contain lead. Clear borosilicate glass is a safe option.
I strongly suggest staying away from nonstick pans because of the safety concerns. If you’re trying to avoid PFAS, you can’t rely on claims like PFOA-free or PFAS-free. These are two of thousands of PFAS compounds, all of which are risky. Claims like “PFOA-free” and “PTFE-free” don’t mean “PFAS-free.” (One step that could reduce these claims: A California law that went into effect in 2023 bans companies from claiming in online sale listings that a cookware product is free of any one PFAS—like PFOA—if it contains any other PFAS, like PTFE. But companies can still make the claim, so look out for it.)
For those who are hesitant to give up the convenience of nonstick pans, there are plenty of good guides on how to prevent your food from sticking to other types of cookware. If you really want a nonstick pan, CR testing found ceramic nonstick coatings not to contain PFAS. But because ceramics can sometimes contain lead, I feel more comfortable using stainless steel, glass, or cast iron, which are more often nontoxic.
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