Cookware Materials
Safety Guide
What is your pan actually made of — and should you be worried? We break down every common cookware material, its health concerns, and how it compares.
PTFE (Polytetrafluoroethylene)
CAUTIONPTFE
The non-stick polymer in most conventional pans — stable at normal heat, hazardous above 260°C.
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PFAS (Per- and Polyfluoroalkyl Substances)
TOXICPFAS
The "forever chemical" umbrella that includes PTFE, PFOA, and ~12,000 related compounds.
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Ceramic Coating (Sol-Gel)
SAFECeramic
Silica-based non-stick alternative — no PTFE, no PFAS, food-safe at high temperatures.
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Stainless Steel
SAFEStainless
Zero-coating, zero PFAS — the professional kitchen standard for longevity and safety.
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Cast Iron
SAFECast Iron
The original non-stick — zero synthetic coatings, lasts a century, naturally seasoned.
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Carbon Steel
SAFECarbon Steel
Professional kitchens' choice — lighter than cast iron, same zero-coating safety profile.
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Hard-Anodized Aluminum
CAUTIONAnodized Al.
An electrochemically hardened aluminum surface — but often paired with a PTFE non-stick coating.
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Enameled Cast Iron
SAFEEnamel Iron
Cast iron with a glass-based enamel coating — no seasoning needed, no PFAS risk.
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