GoodRx : Which Types of Cookware Should You Avoid? The Best and Worst Pots and Pans For Your Health

Key takeaways:

• Nonstick surfaces are made using "forever" molecules that don't break down with time. There's some debate about whether or not the nonstick surfaces of cookware are a significant source of exposure to forever chemicals.

• Some types of cookware - like aluminum and ceramic - are more likely to release metals into foods that are cooked in them. This is especially true if food is cooked for a long time, or if older pots are used.

• Stainless steel, glass, or cast iron cookware are less likely to release metals or chemicals into foods.

• You can limit your exposure to toxic cookware by purchasing new cookware that was made in the U.S., discarding damaged pots and pans, and avoiding cooking at very high temps of 500° or more.

Table of contents

Cookware to avoid

Safe cookware

Safety tips

Bottom line

References

Zephyr18/iStock via Getty Images Plus

Making home-cooked meals is a great way to enjoy nutritious food and bond with loved ones. But when it comes to cooking meals at home, there's more to consider than just which ingredients to choose. The type of cookware you use may affect your food in more ways than one.

Some types of cookware might expose you to potentially harmful chemicals. And some factors - like the way you use your cookware and how long you've owned it - could make it less safe over time. Here we'll review which types of cookware to avoid, and how to prevent the pots and pans in your kitchen from becoming harmful.

Potentially harmful cookware to avoid

The potential risks of cookware depend on which kind of pots and pans you're using and how you're using them. There's concern that some toxic metals or other chemicals could be released from cookware into your foods. Here are some types of cookware that may be risky, and why.

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Nonstick cookware

Lots of people love nonstick cookware because it's easy to use and makes washing pans easier. But there are a few things to consider when it comes to using nonstick cookware.

Nonstick pans are made with a group of man-made chemicals called perfluoroalkyl and polyfluoroalkyl substances (PFAS). PFAS are forever chemicals, meaning they never break down. Over time, levels can build up in the soil and the bodies of animals and people. PFAS are linked to some negative health impacts like:

• Hormone disruption

• Immune system dysfunction

• Developmental delays in children

• Increased weight

• Cancer

There's some debate about whether or not nonstick cookware is a harmful source of PFAS. The FDA states that exposure to PFAS may be harmful to human health. But the FDA allows nonstick pans to be made with PFAS if they're polymerized. This means the chemicals are joined together to form larger molecules in the coating. The FDA states that "studies show negligible amounts of PFAS in this coating can migrate to food."

Teflon is another ingredient in nonstick cookware that has been under scrutiny. In the past, Teflon coating included an ingredient called perfluorooctanoic acid (PFOA). PFOA is a type of PFAS that has been linked to kidney and liver problems. The FDA banned the use of PFOA in cookware in 2014. If you have a Teflon pot or pan that was made before 2014, you should get rid of it.

Even if you have a nonstick pan that's considered safe, if the nonstick coating on a pan gets chipped or scratched, it could become less safe. The scratches or damage may make it more likely that PFAS molecules will get into the food you're cooking and could then hitch a ride into your body.

Because of the potential risks, some people prefer to avoid nonstick pots and pans altogether.

Aluminum cookware

Using disposable pans or bread tins for baking can be a convenient option. Plus, aluminum cookware is an excellent conductor of heat. But aluminum cookware could cause various metals to get released into your food.

It's worth noting that aluminum is a natural element that's found in soil, rocks, and even the air. So, some amount of exposure is inevitable. Aluminum is also used in many manufactured products, including cosmetics and medicine.

Chronic exposure to high levels of aluminum has been linked to:

• Brain disorders, like Alzheimer's Disease
  Hormone disruption

• Kidney problems

• Cancer

Studies show that cooking food on aluminum foil or aluminum cookware can cause some of the aluminum to seep into the food - especially if the food is cooked in an acidic marinade. There aren't studies linking aluminum cookware to specific medical conditions. But in some cases using aluminum cookware can cause the amount of aluminum in food to exceed the recommended dietary limit.

Keep in mind that if you're using disposable baking pans, those are usually made of aluminum. And they tend to be even more likely to release metals into food at high temperatures.

It's not just aluminum that might be released when using aluminum products. One study looked at locally made aluminum cookware from 10 countries. It found that cooking food in aluminum cookware increased the amount of multiple metals in cooked food, including aluminum, lead, cadmium, and arsenic.

The CDC says that food cooked in aluminum pots are generally considered safe. And the CDC also notes that most of the aluminum in food or other exposures will leave the body quickly through urine or feces. But the CDC acknowledges that "frequently cooking acidic foods in aluminum pots may expose a person to higher levels of aluminum" than a person who uses pots made of other materials.

Aluminum cookware is even more likely to release metals into food when you're cooking:

• Foods for a long period of time

• Green, leafy vegetables

• With a citrus or acidic marinade

• With old pots and pans

• With damaged cookware

Ceramic cookware

Some ceramic kitchenware can contain lead in the glaze. For instance, many slow cookers use a ceramic insert with a glaze. The lead could leach out of the product if the glaze isn't made properly. Lead in any amount is dangerous to humans and can cause problems such as:

• Problems with attention and learning

• Memory loss

• Fatigue

• Stomach pain

• Infertility

The FDA says that ceramic kitchenware doesn't pose a risk when it's manufactured, glazed, and used properly. But it notes that if it's not made properly, lead from ceramic cookware can leach into food.

The FDA recommends being especially cautious if your ceramic cookware is:

• Old

• Looks damaged

• Handmade with an irregular appearance

• Purchased from flea markets or street vendors

• Brightly decorated in orange, yellow, or red colors (pigments that are often made with lead to increase their intensity)

Damaged cookware

No matter which kind of pots or pans you're using, damaged or chipped cookware is more likely than new or unchipped cookware to release metals into the food that you're cooking.

Cookware is more likely to get damaged if you:

• Use very high heat for long periods of time

• Use harsh cleaners and cleaning methods (like scrubbing with bristles)

• Use metal utensils that scrape the surface of the cookware

• Put it in the dishwasher instead of hand washing it

• Don't let the pan cool down before putting it in cold water

• Don't follow the manufacturer's recommendations for cleaning and proper use

EXPERT PICKS: WHAT TO READ NEXT

• Forever chemicals: Some cookware is made with PFAS (forever chemicals), which can be harmful to your health.

• The best and worst cooking oils: Heat can change the chemical properties of oil. Learn the best and worst oils to use when cooking.

• Are microwaves safe?Microwaves get a bad rap when it comes to health risks. But they might be a safer cooking method than you think.

What's the safest cookware for your health?

If you want to avoid cookware that may contain chemicals or other harmful substances, these types of cookware rank as the safest.

Cast iron pans

Cast iron pans are popular because they're durable and can last decades. A cast iron pan can work as effectively as a nonstick pan if you season it with oil. Cast iron usually needs to be hand washed. And you may need to remove any rust that appears.

But cast iron pans are considered one of the safest cooking options. Sometimes iron can be released into food. But, since iron is something our bodies need, it's usually helpful rather than harmful.

Glass bakeware

Glass bakeware might take a longer time to heat up. But it generally won't leach any chemicals or elements into your food. So, cooking with a glass pan is one of the safest options. Keep in mind that if the glass material is painted, it could have lead in the paint that gets released while cooking.

Stainless steel pans

High-quality stainless steel pots and pans are the choice of professional chefs for many reasons. Stainless steel heats well and is easy to clean. It may feel less convenient than a nonstick option when you're first starting out. But you can prevent food from sticking to stainless steel by heating up the pan before adding oil or butter. It's also helpful to bring your food to room temperature before you place it on the pan.

Stainless steel is much less likely to release lead into food than cookware like aluminum, so it's generally considered a safer cookware.

But even stainless steel can release some amount of nickel and chromium into food. Exposure to nickel and chromium can cause a skin rash in people who are sensitive to it. Cooking with acidic foods - like a tomato sauce - in stainless steel can increase the release of these metals.

Unlike some of the other cookware discussed above, newer stainless steel is more likely to release metals into food. As you start using it more often, it's less likely to release metals.

What can you do to avoid unsafe cookware and bakeware?

All new cookware produced and sold in the U.S. must meet current federal safety guidelines. These safety regulations include ensuring the surface is safe and doesn't impact the food. But, as we've noted, the research is still evolving.

While some exposure to trace metals is unavoidable, there are steps you can take to keep your cookware as safe as possible:

• Buy new cookware that's made in the U.S. All cookware sold in the U.S. must meet current FDA safety regulations. Older cookware might not have had the same safety protocols in place when it was made.

• Replace outdated cookware. On average, most nonstick cookware, along with ceramic pots and pans, should be replaced every 5 years. Cast-iron pans, on the other hand, can last a lifetime, when properly cared for.

• Avoid used cookware. Buying secondhand cookware may be more dangerous because the cookware could be outdated, damaged, or not meet current safety guidelines.

• Inspect your pots and pans. Regularly inspect your cookware for scratches or damage. Scratched or damaged cookware can release harmful chemicals.

• Choose glass, stainless steel, and cast iron cookware. Traditional cookware that's made without chemicals, including cast iron or stainless steel pans, can have less risk.

• Avoid using at temperatures above 500°F. High temperatures can cause pots and pans to degrade. You might also be exposed to toxic fumes.

• Prevent damage to your cookware. Don't use metal utensils that are more likely to scrape and scratch the surface. Use gentle methods for cleaning.

• Care for your cookware. Each type of cookware may have different instructions for care. Read up on the best ways to keep cookware in good shape.

The bottom line

New cookware and bakeware in the U.S. is considered safe to use. However, some components used to make cookware - like the chemicals in nonstick pans - haven't been fully studied. Some might have long-term health impacts. And, if your pans are damaged or scratched, they could leach chemicals or other substances into your food.

If you'd like to avoid potentially dangerous cookware, choose high-quality cookware and bakeware made of glass or cast iron. Hand wash your pans. And, regularly inspect all cookware for damage.

References

Agency for Toxic Substances and Disease Registry. (2015). Public health statement for aluminum.

Agency for Toxic Substances and Disease Registry. (2024). Per- and polyfluoroalkyl substances (PFAS) and your health.

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Alabi, O. A., et al. (2021). Toxicity associated with long term use of aluminum cookware in mice: A systemic, genetic and reproductive perspective. Mutation Research/Genetic Toxicology and Environmental Mutagenesis.

Ali Sultan, S. A., et al. (2023). Assessing leaching of potentially hazardous elements from cookware during cooking: A serious public health concern. Toxics.

Bonfiglio, R., et al. (2023). The impact of aluminum exposure on human health. Archives of Toxicology.

Darrow, L. A., et al. (2016). Modeled perfluorooctanoic acid (PFOA) exposure and liver function in a mid-Ohio valley community. Environmental Health Perspectives.

Dordevic, D., et al. (2019). Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers' preferences. Food Science & Nutrition.

Farrel, M. H. J. (2016). How to care for your new cookware. Consumer Reports.

Fellows, K. M., et al. (2024). Evaluating metal cookware as a source of lead exposure. Journal of Exposure Science & Environmental Epidemiology.

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Kamerud, K. L., et al. (2013). Stainless steel leaches nickel and chromium into foods during cooking. Journal of Agricultural and Food Chemistry.

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GoodRx Health has strict sourcing policies and relies on primary sources such as medical organizations, governmental agencies, academic institutions, and peer-reviewed scientific journals. Learn more about how we ensure our content is accurate, thorough, and unbiased by reading our editorial guidelines.

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