6 Non Toxic Cookware Options That Won't Poison You!

Using non toxic cookware when you prepare meals is the safest option for you and your family. This is especially pertinent when you’re super choosy about foods you bring home from the store. It doesn’t make any sense to invest your dollars into healthy options like organic foods, then wreck it’s healthiness by cooking it in pans that are known to be carcinogenic.

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Of course the other problem is that manufacturers – although they are fully aware of the dangers of Teflon coating – do not tell you their cookware is toxic. You must be willing to do review the alternatives yourself. And although purchasing higher quality pots and pans can be more expensive, at least your cookware will not be leaching unwanted chemicals or metals into your food! That is a major plus!

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What’s Wrong With Traditional Cookware?

Teflon coated cookware is literally poisonous for you and your family! The non-stick coating comes off if you scrape the pan with metal utensils and then goes straight into your food. Other times, the coating just wears off from regular use. Of course, it’s not just Teflon that you need to be aware of.

1) Aluminum from aluminum cookware is one metal you don’t want in your body. Aluminum is a reactive soft metal, meaning that it reacts with salty or acidic foods and during the cooking process. In some studies, aluminum has been linked to Alzheimers disease and toxicity.

2) Non-stick cookware is made with Teflon which contains toxic chemicals like PFOA and PTFE. (see below)

3) Copper cookware is made from 99 percent copper which can lead to copper toxicity. According to studies, adults should only intake 900 micrograms of copper daily. With excessive use, there is potential for poisoning.

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PTFE and PFOA Health Risks

The dangers of non-stick coatings on cookware (AKA Teflon) have been known for many, many years. Even so, manufacturers do not disclose that information to consumers about their potential risks because they only care about making money. Why doesn’t the EPA doesn’t demand proper labeling? (Oh, that’s right. They’ve been bought out as well...)

PTFE (Polytetrafluoroethylene) is a synthetic compound composed of fluorine and carbon. And although it is stable and non-toxic at lower temps, it starts to deteriorate after reaching temperatures of around 260 °C (500 °F), and decomposes above temperatures around 350 °C (662 °F).

The by products are harmful for the environment and lethal for animal consumption. One of the deadly by products of PTFE is PFOA (Perfluorooctanoic acid).

PFOA is used in the process of making Teflon and can stay in the human body and the environment for long periods of time. Studies show that workers who are exposed to PFOA have higher risks of kidney and bladder cancers.

Deadly FUMES are another risk of using non-stick cookware when it’s overheated. These fumes can cause non-reversible acute lung injury.

According to the ACS (American Cancer Society) these fumes can cause flu-like symptoms in humans (headaches, fever, cough, chest tightness, chills) and are lethal to birds.

If you cannot afford to buy new non toxic cookware, here are some tips to keep in mind:

1) Heat at a lower temperature. Do not preheat pans without food in them as they are known to reach high temperatures quickly.

2) Use an exhaust fan.

3) Avoid using the self-cleaning operation with your oven. This action heats your oven to an extremely high temperature, which can release toxic fumes from non-stick interior oven parts.

4) If you have exotic birds in your home, keep them far away from the kitchen.

5) Although green cookware advertises that it contains no PFOA’s, in many cases the core is made from aluminum. Be sure to read information labeling carefully because there are a few brands that are fine to use.

6) One of the most common cookware’s in the US is stainless steel, which may not be an inert metal either. All stainless steel has alloys containing nickel, chromium, molybdenum, carbon, and various other metals. These metals can also leach into your foods during the cooking process.

A lot of the cookware from the previous generations contain at least one of the above materials and are not good options if you like staying healthy. Thankfully, the newest cookware on the market give you healthy alternatives.

Non toxic cookware today has been drastically improved since the days of Teflon. Steel and aluminum cookware are now coated with premium materials such as stone, diamond, marble, ceramic, titanium, and porcelain. Another benefit is that these materials are generally non-stick surfaces.

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6 Non Toxic Cookware Options That Won't Poison You

  • Stoneware is durable and 100 percent PFOA free. It can however crack over time and become discolored.

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  • Thermolon® coated non toxic cookware is yet another option. The coating is non-stick and made without cadmium, lead, and PFOA’s. It is oven safe with handles that insulate heat so the handle won’t burn your hand. Greenlife is one brand to check out.

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  • Ceramic non toxic cookware will last a lifetime. They are PFOA, PTFE, and cadmium free. You can get by with less oil in the pan because of the non-stick surface. Heat distribution of the pans is unparrallelled so there’s never any need to cook on high heat. The pans are sturdy and the coating is scratch resistant. WearEver® is a top brand to consider.

    *Note: Duralon® is just one type of enamel coating that’s used.

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  • Stoneline® is made in Germany and is made from tiny particles of stones that form a hard surface. It is much like stoneware but has other benefits. This non-toxic cookware has a non-stick and non-scratching surface and comes with a 12 year warranty. You can check it out here.

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  • Anodized aluminum non toxic cookware like Rachel Ray’s brand is considered to be safe. Anodization subjects the surface of aluminum pots and pans to a process that builds up the metal’s natural coating of oxide. This yields a hard nonreactive coating that is non-stick, scratch-resistant and easy to clean.

    According to manufacturers, anodization seals aluminum so that the metal cannot leach into food. Anodized aluminum shouldn’t react to acidic foods, so you can use these pots and pans for preparing just about anything. Here's an inexpensive option to consider.

    Note: Cephalon® is anodized aluminum as well.

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  • Anolon® non toxic cookware is designed to be used with minimal amounts of oil or butter because of it’s bronze-hard anodized enamel. This cookware is tough as steel and was created – great for anyone that’s always slinging their pots and pans.

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  • Cast iron has always been a favorite of mine for cooking in the kitchen! Since your body has no use for iron, it cannot be assimilated in your body. (Has no value at a cellular level.)

    Of course the newer cast iron has a protective porcelain enamel that is PFOA free and non-stick. The more you use them, the more they will develop a natural patina that helps with searing and glazing.

    Note: Newer cast iron should come pre-seasoned. Remember to season after every use to make it even longer lasting! (Seasoning simply means to rub it down with a little oil after each use.) Cast iron has been used as a reliable cooking surface for roughly 2500 years. It hasn’t shown obvious harm.

    Note: According to Dr Weil, anyone who has an allergic reaction to heavy metals should avoid using this cookware.

    I was so pleasantly surprised in doing the research for this page that there are so many new non toxic cookware varieties available today! I hope you’ve ditched the Teflon coated pots and pans that are so outdated and dangerous. If you haven’t made the switch, do it now! No time like the present to go healthy!

    Related Pages on This Site


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