Cookware

Pans and pots without non-stick coatings, made from materials that last for decades.

What we look for
  • No PTFE or PFAS coating: bare cast iron, carbon steel, stainless steel or enameled cast iron.
  • Plain, named materials: the maker says what the pan is made of (for stainless steel, the grade, such as 18/10), what it is seasoned with, and where it is made.
  • Built to last: a pan you can re-season or keep for decades, with a clear warranty.
  • Fits how you cook: induction, oven and grill limits written down, and a weight you can lift.
  • Enamel you can check: for enameled cast iron, the maker’s California cookware disclosure or a lab report showing no lead or cadmium in the color you buy.
  • PTFE (“Teflon”) and other fluoropolymer non-stick coatings.
  • “Ceramic” non-stick coatings, even with lab results: the coating wears, and major brands warrant it for only one to two years.
  • Any coating that is scratched, flaking or peeling.
  • “Non-toxic” claims with no composition or test data behind them.

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