“Taking care of what we cook also begins with how we cook it.”
— Sabiduría popular
Introduction
For many years, my kitchen looked like most kitchens.
Non-stick pans, practical pots, tools that simply worked…. and, honestly, something I hadn’t really questioned.
When you cook every day, what you want is ease.
But over time, just like with food itself, you start asking questions.
What materials am I using?
Are they safe in the long term?
Are there better options?
And, as with many things, the answer isn’t black and white.
It’s not about throwing everything away and starting from scratch.
It’s about understanding a bit more and choosing more consciously.
Why does cookware material matter?
When we cook, our food is in direct contact with surfaces that:
- heat up
- wear over time
- and in some cases, may release compounds (especially at high temperatures)
In recent years, organisations such as the European Food Safety Authority have evaluated substances linked to cookware, particularly non-stick coatings.
It’s not about creating fear, but about recognising that materials do matter.
Materials to avoid (or at least reconsider)
Non-stick coatings (Teflon and similar)
They’ve been widely used for years, and it’s easy to see why:
- convenient
- food doesn’t stick
- less oil needed
However, there are some important considerations: they can degrade over time and with heat. If scratched, the base material is exposed and at high temperatures, they may release unwanted compounds.
Substances such as PFAS (often referred to as “forever chemicals”) have been widely reviewed.
This is why more people are choosing to reduce their use in everyday cooking.
Safer materials (and how to choose them)
There isn’t a perfect material, but there are more stable and traditional options.
Glass
Pros
- One of the most inert materials
- Does not react with food
- No real controversy around toxicity
- Excellent for oven use, stir-frying, storage and freezing
Cons
- Food can stick
- More fragile
- Not suitable for induction (although adaptors exist)
In my case, it’s the material I’ve most clearly incorporated for food storage.
Stainless steel
Pros
- Very durable
- Doesn’t easily react with food
- Versatile
Cons
- Food can stick if not used properly
- May release small amounts of nickel or chromium (relevant for sensitive individuals)
It’s one of the most balanced and practical options.
Cast iron
Pros
- Extremely durable (can last generations)
- Retains heat very well
- Ideal for slow cooking
Cons
- Requires maintenance (seasoning)
- Can transfer small amounts of iron into food
- Heavy
It may be useful in many cases, but not always necessary in every cookware.
Enamelled cast iron
Pros
- Combines durability with a more protected surface
- Easier to maintain than raw cast iron
Cons
- If the enamel chips, performance can be affected
- Usually more expensive
Carbon steel
Pros
- Excellent for searing meat
- Very durable
- Develops a natural non-stick surface over time
Cons
- Requires seasoning
- Can rust if not properly cared for
Particularly interesting for specific uses, like sealing meat.
Ceramic
Pros
- Often marketed as a safer alternative to traditional non-stick
- Many are PFAS-free (though it’s worth checking)
- Easy to use
Cons
- The coating can wear over time
- Not always as durable
Quality matters here, so make sure you choose trusted brands.
What I’ve changed
For years, I used non-stick cookware without issues. But gradually, I’ve made some changes.
At the moment, I’ve replaced non-stick pans and pots with stainless steel pans, wok and a pot.
I’m not sure it’s the perfect choice… but it’s been a very good first step.
In my case, I’ve chosen not to rely too much on cast iron because it can transfer small amounts of iron into the food and in our family, iron levels tend to be high.
I also use:
- glass oven dishes
- ceramic baking pieces
And I’m planning to try:
- a glass pot or pan
- a carbon steel pan or griddle (especially for meat)
Step by step, without pressure.
Conclusion
This doesn’t need to be overwhelming.
There’s no need to replace everything.
No need to aim for perfection.
You can take it one step at a time.
Understanding.
Adjusting. Prioritising what you use most.
Because cookware isn’t something you change often.
These are pieces that, if well chosen and cared for, can last a lifetime.
And that makes them more than just tools.
They become an investment in your kitchen, your health and your family.
References
- European Food Safety Authority – PFAS risk assessments
- World Health Organization – Chemical exposure and food safety
- Food Standards Agency – Food contact materials guidance
- Studies on metal migration from stainless steel cookware
- Reviews on PFAS in consumer products (Environmental Science & Technology)