So-called non-toxic pans are often under a microscope. If you go down an internet rabbit hole about “toxic cookware,” you’ll find scary phrases about heavy metals, chemical coatings and something called polymer flume fever. It’s enough to make you side-eye the skillet you use every morning.
What’s actually going on? At the Drexel Food Lab, we investigate questions like these. When we started our search for the best non-toxic pans, we immediately reached out to our best colleague for defining toxicity: Dr Caroline Schauer, head of the Department of Materials Science and Engineering at Drexel University.
“In chemistry and health contexts, a material is considered toxic [to people] if it can cause damage to organs or increase the risk of disease,” she said. Nonstick coatings are typically fine on their own, but they can release chemicals at high heat. Some of those are Pfas, PFOA, BPA and PTFE, otherwise known as “forever chemicals” that have been linked to health problems. When these coatings are heated to temperatures higher than 650F (343C), they can also release fumes that, if inhaled, can cause flu-like symptoms.
The good news is that cookware brands have responded. Many brands test for these chemicals, or use materials that limit chemical exposure while staying nonstick and cooking well.
At the Drexel Food Lab, we tested 13 of the top non-toxic pans in the US to learn which cook the best, including buzzy brands Our Place and Caraway. We also asked Schauer to explain what “forever chemicals” really are, and what the safest cookware materials are. Scroll past our list for her advice.
***
At a glance
Best overall:
Our Place Titanium Always Pan Pro
Best budget:
Lodge Cast Iron
Best heat retention:
Victoria 12in Cast Iron Skillet
Best for the oven:
Caraway Enamel Cast Iron Skillet
Best splurge:
Smithey Ironware 12in Carbon Steel Farmhouse Skillet
Best cast-iron cleaner:
Field Company Cast Iron Care Kit
***
Why you should trust us
Based at Drexel University in Philadelphia, the Drexel Food Lab is a food product design and innovation lab that uses cooking and food science to help improve health, reduce waste and build smarter food systems. On any given day, we might be developing a new product, helping businesses cut down on food waste, exploring culinary medicine or running consumer research and taste tests.
We’re staffed by students and mentored by faculty. Right now, our team includes one faculty lead, two administrative staff members and 13 students from backgrounds ranging across culinary arts, nutrition, sensory science, public health and more.
Working in commercial kitchens, we require pans that can hold up to industrial dishwashers, the high flames of a gas range and of course, the inevitable plummet to the floor.
***
How we tested non-toxic pans
While choosing pans, we avoided any materials with Pfas, PFOA, BPA and PTFEs. Pfas refers to a broad family of synthetic chemicals, and PFOA is one of them. BPA and PTFE are used for plastics.
We ended up with 13 pans across seven brands with these non-toxic materials: stainless steel, carbon steel, cast iron, enamel cast iron and ceramic.
Over a period of two weeks, we ran a variety of tests: how long a pan took to heat up, how well it retained heat once removed from the source, how sticky eggs got on their surface, how crisply chicken and fish seared in them, and how well they baked cornbread. We also examined how difficult to clean and wash the pans were, along with any discoloration they acquired after tests.
Heat rate test: Since some of the pans recommended a max heat of 450F and use of low-medium heat, we began with a control pan over medium heat on a gas burner and continued to reduce temperature until around 400F. From there, we tested all pans on the same burner to keep the temperature consistent, and tracked how long each pan’s surface took to get to 400F.
Protein sear test: We cooked a small piece of skin-on salmon for three minutes on each side, using a metal spatula unless the pan’s instructions recommended otherwise. We did the same with chicken.
Heat retention test: We then removed the pan from heat and tested its temperature at removal using an infrared thermometer. We checked the temp again at three and five minutes.
Egg stickiness test: We made all eggs over-medium to test heat consistency, as it is easy to overcook a part of an egg with this method. The nonstick pans were the most forgiving; eggs were harder to remove from cast iron and stainless steel if not cooked at a lower temperature.
As a non-profit, we kept two pans for the lab to replace some of our own equipment and track how they do over time. We donated the rest to Rebel Ventures, a youth-led food non-profit in Philadelphia that the Drexel Food Lab has supported for the past few years.
***
The best non-toxic pans in 2026
<em>Best overall:</em>Our Place Titanium Always Pan Pro
The struggle with finding a great non-toxic pan is that many of the pans have coatings that aren’t safe to cook at temperatures beyond 500F. As “the first non-stick without a coating” due to patented tech, as Our Place boasts, the Titanium Always Pan Pro has a max temp of 1,000F. So you won’t have to worry about putting it in a hot oven, on a grill or broiler, or overheating it on the stove if you get distracted.
What we loved: This pan rated highly across our tests: it heat up quickly, eggs slid off the pan smoothly, and proteins got an even sear despite the micro-dot ridges on the pan’s surface (that help with the nonstick effect). If you’re looking for a flexible pan that’s easy to use, this is the one.
Since the pan heats up so quickly, we recommend starting at medium-low heat until you get a feel for it. But you won’t need to be conscientious about overheating a nonstick coating, and you won’t have to deal with the necessary pan care for a cast-iron or carbon-steel skillet. And, rare for a nonstick pan, it is dishwasher safe.
It’s a shame that … It’s safe to use metal utensils and steel wool on – we just don’t recommend it on the outside of the pan since you risk scratching the mirror finish. Still safe, just not as pretty.
Chemical disclosure: free of Pfas, PTFE, PFOA
Material: Fully-clad titanium and stainless steel layers with aluminum core
Size dimensions: 19.7in x 10.5in x 5.3in (with lid)
Weight: 4.6lbs with lid
Induction safe? Yes
Dishwasher safe? Yes
***
<em>Best budget:</em>Lodge Cast Iron
What we loved: When we asked one of our students which pan she would choose just by looking at the pans on the table, she immediately pointed to Lodge. “This one is grandma,” she said, referring to its long-lasting durability. “I think of the pan being handed down.”
The pan ranked highly in most of our tests. It had great heat retention, gave a great sear and withstood high heat and metal utensils. It produced a cornbread with even color and shape during our baking test. Though cast iron can require a bit of a learning curve, it can develop nonstick qualities over time and frequent usage, especially when treated and seasoned properly. Though we were only able to test for two weeks, Lodge is known for pans that last a lifetime.
It’s a shame that … This pan is so heavy. Weighing just more than 5.5lbs, it can be especially difficult to maneuver once your ingredients start to fill it up. As with all cast-iron pans, it is not dishwasher safe, and standing water will cause it to rust.
Chemical disclosure: Free of PFOA, PTFE
Material: Cast iron
Size dimensions: 16.12in x 10.68in x 2in
Weight: 5.66lbs
Induction safe? Yes
Dishwasher safe? No
***
<em>Best splurge: </em>Smithey Ironware 12in Carbon Steel Farmhouse Skillet
What we loved: Upon arrival, Smithey Ironware’s Carbon Steel Farmhouse Skillet wowed the lab. From its packaging to its bronze sheen to its hammered handle, this skillet is pretty enough to be kept on the range and show off to your friends. It would make an excellent wedding gift.
It passed our chicken and fish tests with a crispy sear and ranked on the high end for heat retention. Its shallow edges made it easy to maneuver a spatula around the pan. Although still heavy (the 12in is approximately 5lbs), it is lighter than Smithey’s cast-iron skillet, so it’s still a good alternative for those looking for a lighter pan. But it needs to be seasoned like cast iron does, so make sure to do your research before ordering.
It’s a shame that … As a form of iron, carbon steel naturally discolors over time, getting darker due to oxidation from heat, oil and acids released from food. The pan is so gorgeous we almost didn’t want to continue cooking with it. Almost …
Chemical disclosure: Free of PFOA and PTFE
Material: Carbon steel
Size dimensions: 18.1in x 12in x 1.25in
Weight: Approximately 5lbs
Induction safe? Yes
Dishwasher safe? No
***
<em>Best heat retention: </em>Victoria 12in Cast-Iron Skillet
What we loved: This skillet keeps dinner warm on the table. Victoria’s cast-iron skillet is a hefty pan that retained heat better than all other pans we tested, keeping more than 65% of its heat after five minutes off the flame. This was at least 13% higher than our other contenders.
It also was one of the few cast-iron pans to pass the egg test, although you’d need to generously coat the bottom with oil to help the egg glide. It gave an even sear in the fish test. And the cornbread we baked was a perfect golden brown hue. We found that after the first use, it already saw significant increase in its non-stick capabilities. The pan is relatively inexpensive too.
It’s a shame that … It overheated oil quickly, so keep an eye on the pan temperature or flame, especially with a gas stove.
Chemical disclosure: Free of PTFE and PFOA
Material: Cast iron
Size dimensions: 20.5in x 13.3in x 2.8in
Weight: 6.7lbs
Induction safe? Yes
Dishwasher safe? No
***
<em>Best for the oven: </em>Caraway Enamel Cast Iron Skillet
What we loved: Lower-quality pans can dome, or warp, in the middle due to big changes in temperatures. But Caraway’s enamel cast iron kept an even, smooth surface with minimal cracking. – even though enamel is technically a glass coating that could be sensitive to sudden temperature changes.
It had decent heat retention, which makes it a great dish to serve for company. Cornbread is a good option: in our test, the bread came out with even color and the same temperature throughout. We’re thinking of cobbler or pot pie for the next round of baking. As a lab that has long appreciated Le Creuset cookware, we found Caraway’s to have similar baking capabilities, plus a modern and colorful appeal with its sleek matte coating.
It’s a shame that … This pan did not do very well on our stovetop tests with chicken, fish and eggs. Even with extra oil, many of those stuck to the pan.
Chemical disclosure: Free of Pfas, PTFE, PFOA
Material: Enameled cast iron
Size dimensions: 16.5in x 10.5in x 2in
Weight: 5.8lbs
Induction safe? Yes
Dishwasher safe? No
***
***
The best of the rest
<em>Best for meat dishes:</em> Lodge Carbon Steel
If you like the sound of Lodge’s cast iron but it’s just too heavy, try Lodge’s lighter carbon steel. The fish and chicken we tested was evenly cooked with perfectly crispy skin. It ranked just under our top five.
It’s also a staple in Drexel’s food and hospitality management program. The head chef of the program, Rich Pepino, told us he personally favored the Lodge carbon steel. “These,” he noted during our test, pointing to the pans. “all day every day. I have two at home. I use them for everything except for eggs. For eggs I use non-stick.”
It didn’t make the final cut because … It failed terribly on the egg test – the egg stuck to the point of being inedible. Its shallow sides make it difficult to bake in, and it came in average in heat retention. Perhaps with more seasoning it would make the cut, but only frequent cooking would tell.
Chemical disclosure: Free of PFOA and PTFE
Material: Carbon steel
Induction safe?: Yes
Dishwasher safe?: No
***
<em>Best pre-seasoned pan:</em>Field Company Cast Iron
If you’re new to cast iron and worried about a learning curve, this is a pan to consider. We were surprised how easily we could cook eggs in a brand-new Field pan. It also had higher than the average heat retention, though it tested average in the rest of our tests.
It didn’t make the final cut because … It heated unevenly. Our cornbread test resulted in uneven baking, and it did not provide as clean of a sear on proteins.
Chemical disclosure: Free of PFOA and PTFE
Material: Cast iron
Induction safe? Yes
Dishwasher safe? No
***
<em>Best cleaning tool: </em>Field Company Cast-Iron Care Kit
We used this kit to clean our pans during testing and found it helpful. It comes with a chain mail scrubber, a natural fiber brush and seasoning oil. Chain mail scrubbers are thought to be gentler on cast-iron seasoning while still removing grime from the pan. A good staple or gift for both cast-iron beginners and veterans.
***
Other non-toxic pans we tested
***
What else to know about non-toxic cookware
What is ‘toxic’ cookware?
“Back in ancient Greece, they would say the difference between medicine and toxicity is dose,” Schauer said. While nonstick coatings may be okay most of the time, it is how and how much we use them that makes them dangerous.
High heat can cause chemicals to leach into your food. “When you put coatings on, that’s what can’t take the heat,” she said, “and that’s when you have issues.” Cooking with metal utensils can also scrape off small particles that get into our system.
Acid in food reacts to aluminum in cookware when heated, causing the aluminum to leach into the food. This is why most aluminum cookware is made with nonstick coatings. But these coatings have been scrutinized for having “forever chemicals” such as Pfas, PFOA, BPA and PTFE.
What are forever chemicals and why are they dangerous?
PFOA, Pfas, BPA and PTFE are called “forever chemicals” because of the long time that it takes for them to break down in our bodies and the environment. They have been classified as possible carcinogens by the WHO and have been linked to cancers such as testicular, liver and breast cancers.
Pfas stands for per- and polyfluoroalkyl substances. It’s a large group of synthetic chemicals that are resistant to heat, oil and water. That’s why they don’t break down easily.
PFOA is one specific type of Pfas. It’s historically been used to make nonstick coatings like Teflon.
PTFE is a polymer (a type of plastic) best known by the brand name Teflon. It’s what gives traditional nonstick pans their slick surface. PTFE itself is stable at normal cooking temperatures, but if overheated to temperatures higher than 650F (343C), toxic fumes can be released. These fumes, if inhaled, can cause a condition commonly called polymer fume fever or Teflon flu.
What are the safest materials?
If you want to avoid Pfas and PFOA entirely, the safest pans are cast iron, stainless steel, carbon steel and ceramic (true ceramic, not ceramic coatings). Each has its own pros and maintenance needs.
How safe is cast iron and enamel cast iron?
While even cast iron can leach iron, many people see this as a benefit for nutrition. Enamel cast iron does not react with food at any temperature and is therefore considered non-toxic as well. In older, cheaper pans, the enamel glaze has a higher risk of containing more heavy metals, so err on high-quality, modern enamel cookware and avoid anything without manufacturing labels.
How safe is stainless steel?
High-quality stainless steel (18/10 or 18/8 grades) is very safe. It could leach a tiny amount of nickel, but that is only an issue if you have a nickel allergy.
How safe is carbon steel?
Like cast iron, it’s generally safe. Carbon steel is made from iron and a small percentage of carbon, so it’s similar to cast iron, but lighter and smoother. No coatings – it just needs seasoning with oil to create a natural nonstick layer.
How safe is ceramic?
True ceramic, made from kiln-baked clay and glazed, is generally non-toxic. However, ceramic coatings can chip or wear down, exposing metal underneath that can potentially leaching into foods. Safety depends on the brand and quality of the glaze.
Some ceramic and nonstick coatings contain “trace” amounts of lead the way foods such as sweet potatoes and cinnamon do, making this definition too broad for our purposes. While we evaluated ceramic pans for our test, none of our award winners have this material – we found it was difficult to track when ceramic cookware began overheating.
How do I know if a pan is safe to use?
On brand websites, look for a page on chemical disclosure, usually listed with “California Safer Food Packaging and Cookware Act of 2021 (CA AB 1200),” the regulation that mandates disclosure. This is the place to begin.
Avoid pans disclosing PFOA, Pfas, BPA and PTFEs. Look at how each company tests the coatings too: is it a third party? Is the brand open about publishing findings?
Temperature safety is another thing to pay attention to. Many home cooks do not test pan temperature regularly, if at all. Directions state that pans with a 450F (232C) maximum temperature can be cooked over medium heat, but if you have a gas stove, medium heat might still be too high. During testing, we found that some of our ceramic pans heated over the maximum recommended temperature very quickly.
If you are truly worried about chemicals leaching into your food, invest in an infrared thermometer (we recommend Thermoworks) to make sure coated pans do not cross their temperature limit.
What else should I know before buying?
While sets are popular, sometimes mixing and matching may be the better option. Perhaps a cast-iron or carbon steel pan for your meat and fish dishes, a ceramic-coated pan for your eggs or other low temperature dishes, and the Titanium Always Pan Pro for everything else. Don’t limit yourself by visual appeal, research your cookware materials and figure out what works best for your lifestyle.
***
The Drexel Food Lab is a food product design and culinary innovation lab that applies culinary arts and science to improve the health of people, the planet and economies. It is a faculty-mentored, interdisciplinary food product design and culinary innovation research lab whose staff has written for various publications around the world.
