Cookware Buying Guide — NonTox U

Best Cookware

Glass

Glass has been used for centuries to store food and is generally considered to be the safest material for this purpose.  Concerns have been raised recently in blog forums about the presence of lead in glass, including glass cookware. Lead is not typically added to glass as an ingredient, except for leaded crystal which should be avoided.  However, lead is everywhere in the environment and any raw material is likely to have some degree of lead contamination.

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So, is there lead in glass cookware and does it leach into food? 

Glass cookware is made from glass ceramic, which has the same chemical composition as glass but is treated with heat to crystallize the glass.  An extensive study done on several types of glassware, including glass ceramic, tested products under several testing conditions including acidic solutions cooked for long periods of time.  The glass ceramic products had no detectable levels of lead under any test conditions.  You can read more here about the study and other types of tested glassware.  Glass ceramic is non-porous so it does not leach or react with acidic foods.

Look for glass cookware and bakeware that meets or exceeds California Proposition 65 standards for lead and cadmium for extra assurance. 

Glass ceramic cookware is among the healthiest options but it is not without risk.  Shattering is a concern with any glass cookware but glass ceramic is more tolerant of temperature changes and therefore less likely to shatter.  Borosilicate glass is less likely to shatter than soda lime glass.  All glass cookware should be used with caution and it&#;s important to carefully follow manufacturer directions.

Glass Cookware Brands

Luminarc (glass ceramic)

Visions (glass ceramic)

Glass Bakeware Brands

Anchor Hocking (soda lime glass)

Arcuisine by International Cookware (borosilicate glass)

Corningware (glass ceramic). Not all Corningware is glass ceramic.  Much of it is stoneware.

Libbey (soda lime glass)

Pyrex (soda-lime glass)

Simax Glassware (borosilicate glass)

Cast Iron

Cast iron is made with a blend of iron and steel and cast in a sand mold.  While there may be other proprietary ingredients added, lead and cadmium are not found in untreated cast iron.  Iron is known to leach into food in significant amounts, often increasing with acidic foods and longer cooking duration.  A study by the American Dietetic Foundation found that iron content in spaghetti sauce increased by 945% while that in cornbread increased 28%.  For many, the addition of iron to food is viewed as a health benefit because iron deficiency is not uncommon in the U.S.  Read more here about how much iron is recommended.  Those with a known excess of iron may need to avoid cooking with cast iron. 

Cast Iron needs to be regularly seasoned with oil to maintain a relatively non-stick finish and protect against rust.  This raises questions about what type of oil to use and if using less-healthy oils creates a risk of its own.  Some brands sell cookware pre-seasoned with oil.  The types of oil vary by brand with some using healthier oils than others.  Since the oil used for pre-seasoning is a small amount and a one-time application, I am more concerned about what oil is used to continually maintain the utensils over time.  Some argue that high-smoke point oils are best because when oils are heated above their smoke point, they degrade and give off byproducts that are thought to be carcinogenic.  Coconut, avocado, and rice bran oil have high-smoke points.  Flaxseed oil is sometimes used because it is a drying oil and creates a durable finish but it has a low smoke point and can become rancid over time.

Beware, if a cast iron product does not need to be seasoned it likely has a non-stick coating.  Keep reading to understand concerns about non-stick coatings.

Cast Iron Cookware Brands:

Lodge Seasoned Cast Iron (preseasoned with soybean oil)

Field Company (preseasoned with organic grapeseed oil)

Finex (preseasoned with organic, non-GMO, flaxseed oil)

Cast Iron Bakeware Brands:

Lodge Cast Iron Muffin Pans (preseasoned with soybean oil)

Carbon Steel

Carbon steel is similar to cast iron except is has a slightly higher iron content.  Carbon steel typically is comprised of about 99% iron and 1% steel, while cast iron typically has 97-98% iron and 2-3% steel.  The different composition allows carbon steel to be lighter than cast iron.  It also needs to be regularly seasoned with oil.

If a carbon steel product does not need to be seasoned it likely has a non-stick coating.  Keep reading to understand concerns about non-stick coatings.

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Carbon Steel Cookware Brands:

Lodge Carbon Steel (preseasoned with soybean oil)

Made-In Blue Carbon Steel

Matfer Bourgeat (not preseasoned)

US-ION Wrought Iron (preseasoned with rice bran oil)

Xtrema

This is the only ceramic cookware I recommend.  Xtrema pots and pans are 100% ceramic, made only from natural minerals, clay and water. No metals are added as ingredients in this ceramic cookware. Because lead is everywhere in the environment and any raw material is likely to have some degree of lead contamination, it is possible that trace amounts could be present.  However, every shipment is tested by government-regulated laboratories to ensure that lead, cadmium and other heavy metals do not leach into food.  All testing results, which meet California Proposition 65 limits are posted on their website. 

I recommend Xtrema because of the company&#;s transparency and commitment to producing products that are healthy for humans and for the environment.  The extremely hard ceramic cooking surface can&#;t be scratched by metal utensils or steel wool and doesn&#;t wear off. NOTE: This cookware is fairly heavy and comparable to the weight of cast iron.  It is not entirely non-stick but is fairly easy to clean.

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A 12-inch skillet gives you flexibility to cook smaller or larger portions as needed. Select two of these four styles, preferably one with a nonstick surface, whether it's coated with a nonstick material or it's a well-seasoned cast-iron or carbon-steel pan, and one for heavy-duty browning and searing. You can pick based on the best material for the way you prefer to cook. Here are the pros and cons of each:

A. NONSTICK

Pros: inexpensive, lightweight, and quick to clean, they make it easy to cook fish, eggs and other delicate foods.

Cons: Not durable. You&#;ll need to replace every few years. Shouldn't be used with high heat.

Winner: OXO Good Grips Non-Stick 12-inch Open Frypan

Best Induction-Compatible Model: T-Fal Professional Non-Stick Fry Pan

Read Our Full Review of 12-Inch Nonstick Skillets

B. STAINLESS STEEL

Pros: Excellent, uniform searing and browning, best for pan sauces, versatile: can use on stovetop or in oven for frying, roasting, baking, too.

Cons: Food sticks, but you can use the stuck browned bits to add flavor to pan sauces.

Winner: All-Clad d3 Stainless Steel 12&#; Fry Pan with Lid

Read Our Full Review of 12-Inch Stainless-Steel Skillets

C. CAST IRON

Pros: Excellent heat retention for deep searing, becomes increasingly nonstick with time, lasts forever.

Cons: Heavy to lift, and requires minor upkeep of seasoning.

Best Traditional Cast-Iron Skillet: Lodge Classic Cast Iron Skillet, 12"

Best Enameled Cast-Iron Skillet: Le Creuset Signature 11 3/4" Iron Handle Skillet

Read Our Full Review of Cast-Iron Skillets

D. CARBON STEEL

Pros: Works like cast iron, but lighter weight; excellent for deep searing. Becomes increasingly nonstick with time, lasts forever.

Cons: Requires minor upkeep of seasoning.

Winner: Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8"

Read Our Full Review of Carbon-Steel Skillets

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