Editor-Approved Non-Toxic Cookware Swaps

I test cookware for a living. As an editor at Serious Eats, my kitchen is a parade of pots and pans, utensils, and appliances. Although I don’t keep everything I test (can you imagine a home with over a dozen coffee makers?), I am sometimes influenced to upgrade my gear after wrapping up a test or reading my colleagues’ reviews. I’ve been adding more non-toxic cookware to my kitchen, and that’s no coincidence. We’ve been testing naturally non-toxic equipment for years—including essentials like cutting boards and skillets—so we have a long history of finding healthier kitchen gear that works. Here are some swaps I’ve made and loved at home.

Stainless steel is naturally non-toxic. There’s no need to worry about forever chemicals when cooking with it, even at high heat. Plus, you don’t have to baby it. Let it soak in a soapy sink or scrub the dickens out of it with your most abrasive dishwashing sponge. I’ve been cooking with stainless steel skillets for years (it’s how I learned to sauté in culinary school), but I recently added this gorgeous Le Creuset 12-inch pan to my kitchen, and I’m so happy I did. The roomy surface area gives me plenty of room to shake and toss, so food gets nicely browned. And there are zero hot spots in this pan. It’s the best stainless steel skillet I’ve ever used.

I live in a pancake house. Eight out of seven mornings a week, we’re flipping flapjacks. And while I see the merits of a traditional nonstick pan, I’ve been loving this non-toxic, truly nonstick one from Misen. You can scrub it with soap and water (like nonstick) and it easily releases sticky ingredients (like nonstick), but it’s safe to use with metal utensils and contains zero forever chemicals (definitely not like nonstick). I’ve been recommending it to my friends and family, too.

Plastic cutting boards are so convenient: Use ‘em and toss ‘em in the dishwasher. But I’d been cutting on the same one for over two years, and I recently noticed that it was gouged with countless knife strokes. I started wondering where all that plastic had gone, and didn’t feel great about the answer. I replaced my plastic board with a new one, but I use it less frequently. For the majority of my food prep, I use a heavy end-grain wooden board that’s naturally antibacterial—wood traps bacteria underneath its surface, where it dies. My colleagues at Serious Eats love The Boardsmith Maple Board. I have a Boos Maple Block, and recommend that, too!

Leftovers are a part of life. Whether you’re stashing the rest of last night’s lentils or portioning out a big batch of rice, you need some good containers to store everything. I used to use plastic deli containers for my leftovers, but I recently made the switch to glass containers that won’t leach PFAS. The Rubbermaid Brilliance glass containers won our review, and I’m happy to report they’re very deserving of the title. The locking lids are awesome—they’ve never leaked, even when I’ve tossed them in a tote bag. And the glass doesn’t stain. I still have a few plastic containers, but I’m planning on slowly replacing them all with more Rubbermaid glass ones.

I recently learned that black plastic utensils may contain harmful chemicals. Although I didn’t own any, I was grateful for the information because I was in the market for a strainer. I was originally considering a plastic one to scoop pasta out of a stockpot. Instead, I bought a metal spider strainer, which is non-toxic and much more versatile. My colleague Grace recommends the Hiware strainer, which was all I needed to hear. It’s great! I like how big it is, and so far I’ve used it for cooking pasta, frying vegetable tempura, and blanching peas.

Electric griddles have come a long way since their inception—some are now coated with ceramic, which is naturally non-toxic. But I’m devoted to my cast iron griddle, which gets ripping hot and doesn’t take up as much storage space. This one from Lodge is made from the same heavy-duty material as the company’s cast iron pan, and it’s reversible. One side is smooth (perfect for eggs), and the other side is ridged (great for burgers).

I’m hesitant to give my boyfriend’s kids our delicate drinking glasses, but I don’t feel great about letting them drink from plastic (as unbreakable as it is). Instead, we bought a ton of stainless steel cups. We leave them next to our water filter, so the kids can hydrate whenever they want. They’re easy to wash and shatter-proof.

Getting freshly baked banana bread out of a loaf pan is no small task! For years, I used a nonstick pan that made it easier. But it was becoming scratched, and the nonstick coating was no longer nonstick. Its replacement, a ceramic pan from Great Jones, is a much better tool. It releases baked goods just as smoothly as nonstick pans, and it’s oven-safe up to 450˚F. I’ve even gotten a few compliments on its fun color.

FAQs

What’s the best affordable non-toxic cookware?

For long-lasting, non-toxic cookware that won’t break the bank, get a Lodge cast iron pan. It’s a Serious Eats favorite and costs around $25.

What are non-toxic kitchen utensils?

Wood, metal (stainless steel or carbon steel), and silicone are all non-toxic options for your kitchen utensils.

Why We’re the Experts

• Rochelle Bilow is an editor at Serious Eats. Previously, she worked at Bon Appétit magazine and as a line cook and baker. 
• She’s written many reviews for Serious Eats, including kamado grills and cloth napkins.
• At Serous Eats, we’ve been testing kitchen gear for years, including naturally non-toxic cookware, tools, and utensils.