Cookware: A Simple Guide to Safer Options

We spend a lot of time thinking about the quality of the food we eat, but what about the cookware we prepare it in?

Walk into any kitchenware store and you'll find an overwhelming selection of pans promising to be non-stick, non-toxic, ceramic, stone, titanium or "PFOA-free". Unfortunately, those labels don't always tell you exactly what the cooking surface is made from.

The good news is that choosing healthier cookware doesn't need to be complicated.

First, what is the concern with traditional non-stick?

Traditional non-stick cookware commonly uses PTFE, a fluoropolymer best known by the brand name Teflon.

PTFE itself is very effective at preventing food from sticking and, when used correctly at normal cooking temperatures, modern PTFE cookware is generally considered safe. The bigger concern is overheating it. At very high temperatures, PTFE coatings can begin to break down and release fumes.

PFOA is another term you may see mentioned. It was historically used in the manufacture of some non-stick coatings and has been phased out of cookware production in many countries because of health and environmental concerns.

This is why a pan labelled "PFOA-free" isn't necessarily free from PTFE or other fluorinated chemicals. If avoiding these coatings altogether is your priority, look specifically for cookware labelled PTFE-free or PFAS-free.

So, what are the alternatives?

1. Stainless steel

One of the best all-round choices for everyday cooking.

High-quality stainless steel contains no non-stick coating to scratch, peel or wear away. It's durable, relatively low maintenance and can last for decades.

The downside? It's not technically non-stick.

However, learning to preheat the pan properly and using a little cooking fat can make an enormous difference. For meat, fish, vegetables and general cooking, stainless steel is one of my favourite options.

Best for: Everyday cooking, browning, searing and sauces.

Good to know: Look for good-quality multi-ply stainless steel, which generally distributes heat more evenly.

2. Cast iron

Old-fashioned, incredibly durable and naturally non-stick with use.

Cast iron doesn't rely on a synthetic coating. Instead, repeated seasoning creates a natural cooking surface that becomes increasingly non-stick over time.

It's fantastic for searing meat, cooking eggs and going directly from stovetop to oven.

Cast iron can transfer small amounts of iron into food, particularly when cooking acidic foods, so this may not be ideal for everyone. It is also heavy and requires a little more care than stainless steel.

Best for: Steaks, eggs, roasting, frying and high-heat cooking.

Good to know: Keep it seasoned and avoid leaving it wet, as it can rust.

3. Carbon steel

Think of it as cast iron's lighter cousin.

Carbon steel contains no synthetic non-stick coating and develops a naturally slick surface as it becomes seasoned.

It's lighter and more responsive to changes in temperature than cast iron, which makes it particularly good for eggs, omelettes and quick stovetop cooking.

Like cast iron, it requires some maintenance and shouldn't be left soaking in water.

Best for: Eggs, omelettes, stir-fries, meat and high-heat cooking.

Good to know: A well-seasoned carbon steel pan can become impressively non-stick.

4. Ceramic-coated cookware

A convenient option if you really want that traditional non-stick experience.

Ceramic-coated cookware usually has an aluminium or stainless steel base covered with a silica-based coating rather than PTFE.

It's generally very easy to cook with and requires less oil, making it particularly useful for eggs and delicate foods.

The trade-off is longevity. Ceramic coatings tend to lose their non-stick performance over time, particularly when repeatedly exposed to high temperatures, abrasive cleaning or metal utensils.

Best for: Eggs, pancakes, fish and lower-temperature cooking.

Good to know: "Ceramic-coated" and "100% ceramic" are not the same thing. Check exactly what you're buying and choose a reputable manufacturer.

5. 100% ceramic cookware

For those wanting to avoid both synthetic coatings and metal cooking surfaces.

Fully ceramic cookware is different from ceramic-coated cookware. The entire cooking vessel is made from ceramic material rather than having a ceramic layer applied over metal.

It's non-reactive and contains no PTFE coating.

The disadvantages are that it can be expensive, heavier than expected and more susceptible to cracking or breaking than metal cookware.

Best for: Slow cooking, baking and general lower-to-medium-temperature cooking.

6. Enamelled cast iron

A great option for slow cooking and acidic foods.

Enamelled cast iron combines the heat retention of cast iron with a glass-like enamel surface, so it doesn't require seasoning.

It's particularly useful for dishes containing tomato, lemon, wine or other acidic ingredients that aren't always ideal in traditional seasoned cast iron.

It's extremely durable when looked after properly, although the enamel can chip if damaged.

Best for: Casseroles, soups, slow cooking, braising and oven dishes.

My simple cookware hierarchy

If you're replacing your cookware and want to keep things simple, you don't need an entire cupboard full of specialised pans.

A great kitchen can be built around:

• Stainless steel for most everyday cooking
• Cast iron or carbon steel when you want a naturally non-stick surface or high-heat cooking
• Enamelled cast iron for casseroles, braises and slow cooking
• A quality ceramic-coated pan if convenience is important for eggs and other delicate foods

A few simple rules

Whatever cookware you choose, how you use it matters.

Avoid heating an empty non-stick pan over high heat. Don't use metal utensils on coated surfaces unless the manufacturer specifically says they're suitable. Replace coated cookware if the surface is significantly scratched, peeling or deteriorating.

And don't assume words such as "granite", "stone", "diamond" or "titanium" automatically mean a pan is free from PTFE or PFAS. These are often marketing descriptions rather than a clear explanation of the cooking surface.

If avoiding fluorinated non-stick coatings is important to you, check the manufacturer's specifications and look specifically for PTFE-free and PFAS-free, rather than relying solely on a "PFOA-free" claim.

The bottom line

There's no need to panic about every pan in your kitchen or throw everything away overnight.

But if you're gradually upgrading your cookware, I favour simple, durable materials that minimise our reliance on coatings: stainless steel, cast iron, carbon steel and quality enamelled cast iron.

For people who still want the convenience of a slippery non-stick surface, a reputable ceramic-coated pan can be a practical addition - just recognise that it won't last forever.

We put a great deal of thought into choosing real, minimally processed food. It makes sense to give some thought to what we're cooking it in, too.