What You Cook With Matters: The Health Risks (and Benefits) of Cookware

Is your frying pan silently working against your health?

When I turned 18, my Cypriot grandmother gave me a gift: a set of high-quality stainless steel pots. (And a gold chain). At the time, I had no idea what I'd ever do with either. I was filling out university applications and dreaming about changing the world—not making stew.

Well, two and half decades later, the pots are still going strong, used daily. (The gold chain has been claimed by my teenager). We sometimes joke that my husband got a great deal when he married me since "I came with pots". But jokes aside, these pots haven't just stood the test of time, they've also stood up to what I've learned about health, hormones and hidden toxins.

Why Non-Toxic Cookware Matters

Most of us spend time thinking about what we cook. But what we cook in—that matters, too. Many non-stick pans contain compounds like PFOAs and PFAS, often referred to as "forever chemicals." Even in small doses, these endocrine disruptors can interfere with hormones and impact everything from blood sugar and metabolism to mood and energy.

Teflon was once the go-to coating for nonstick pans. While PFOA has largely been phased out, many modern versions still contain newer fluorinated compounds—like GenX chemicals—which are under increasing scrutiny. These coatings can degrade under high heat or when scratched, potentially releasing harmful fumes or chemicals. So, "PFOA-free" does not automatically mean safe.

In response, ceramic-coated nonstick pans were introduced as a cleaner alternative. Often labelled as Thermolon, these coatings are silica-based and marketed as PFAS-free and environmentally friendly. But they may still involve nanoparticles or binders that haven't been fully studied. Over time, the coating wears down—sometimes within just a year or two—and may release titanium dioxide particles, which are currently being investigated for their potential to damage DNA and disrupt hormones.

So What Are the Alternatives?

Cast iron is one. It's durable, naturally nonstick when seasoned properly, and retains heat beautifully. It also adds a small amount of iron to food, which can be beneficial—or not—depending on your iron status. It does require care, though. I once bought a small cast iron pancake pan—it's still sitting in the cupboard, rusty. But I have not given up. I recently bought a larger cast iron pot that I've successfully used to bake bread several times already. It's heavy, but I love the way it cooks. I haven't given up on the pancake pan either.

For Me, Stainless Steel Is the Winner

It's not ideal for pancakes, but for almost everything else, stainless steel delivers. It's safe, non-reactive, incredibly durable, and easy to care for once you learn the basics. If you're buying stainless steel, look for 18/10 grade: 18% chromium for rust resistance and 10% nickel for corrosion protection and shine. This also means it won't react with acidic foods like tomatoes.

But quality matters. Stainless steel alone doesn't conduct heat well, so better cookware has an aluminium or copper core layered between stainless steel surfaces. These are often labeled as tri-ply or 5-ply, with phrases like "fully clad" or "encapsulated base." These options distribute heat more evenly and last longer.

Cheaper pans that only have a disc of aluminium on the bottom tend to wear out quickly and cook unevenly. It's worth investing in something that will serve you well for years.

Some of the best stainless steel cookware brands in this category include All-Clad (USA), known for their tri-ply and 5-ply designs and excellent longevity. Demeyere (Belgium) makes professional-grade cookware with outstanding heat retention, especially their ProLine series. Made In is a newer brand offering great quality at a slightly lower price point, and for those on a budget, Cuisinart's Multiclad Pro line is a solid, reliable choice.

Stainless steel might not be flashy—but it's reliable, safe, and if you treat it well, it will last you a lifetime.

We can't control every source of chemical exposure in our lives. Hormone disruptors are in our water, air, and even dust. But we can make informed choices in our homes—starting with something as simple as the pan we reach for each day.