We broke down the pros and cons of four different kinds of non stick cookware, so you can get the right pans for your kitchen.
Non Stick Cookware is one of the most convenient types of cookware to use. When cooking, you don't have to use extra butter or oil, and it cleans up in a matter of seconds. However, with so many different types of Non Stick Cookware out there, it's difficult to know which is the best, or the safest.
There are some interesting differences among the different types of Non Stick. So whether you’re looking for ceramic, PTFE-coated, or an alternative like Carbon Steel or Cast Iron, we'll go over the pros and cons of each and what separates them to find out which is the safest Non Stick Cookware option.
PTFE-coated cookware is the other main non stick option on the market. PTFE is FDA approved and deemed safe by the U.S. Consumer Safety Commission and provides the best slick surface on the market.
Made In chose to create a PTFE-coated Cookware Set because we make cookware with performance at the forefront. No chef or professional kitchen would ever use ceramic cookware, and Made In’s Non Stick Cookware is used in many restaurants, including 3-Michelin starred Alinea and Le Bernardin.
Our coating, similar to ceramic coating, is also cured, however, at a much higher temperature, coming in at upwards of 750-800F. And did you know that the PTFE-coating used is safe to eat? While we don’t recommend incorporating it into your food, it is nice to know that the coating your food is in contact with will not cause one ounce of harm.
While Carbon Steel isn't naturally non stick, it can become non stick very easily. Carbon Steel Cookware is composed of iron and carbon, two perfectly safe metals to use when cooking. Carbon Steel needs to be seasoned before you use it for cooking, and while it may take a while for Carbon Steel Pan to become entirely non stick, it is magical once it does. Since Carbon Steel can get extremely hot, you can sear a steak, char veggies, and even fry eggs with no worry on this kind of pan.
Interestingly enough, there is nothing ceramic about this ceramic cookware. For something to be ceramic, it must be fired in a kiln to a very high temperature, and ceramic cookware is not fired. Instead, it gets its non stick nature from being sprayed with a grip layer, and then with Sol-Gel. The pan then gets cured anywhere from 550-600F.
When heated over your stove, the Sol-Gel layer releases molecular levels of silicone-oil onto the pan’s surface, making the pan non stick. It is this process that makes many people ask the question: is ceramic cookware safe to use regularly? Over time, the silicone-oil depletes from the sol-gel coating, and you’re left with a pan that is no longer non stick. While the silicone-oil is entirely safe to consume, it is still a foreign substance and one that is found in home products, such as conditioner and fabric softener.
Cast Iron Cookware is similar to Carbon Steel. However, its surface is unable to reach as slick of a non stick surface as carbon steel. It also doesn’t have a coating, and the seasoning is built up over time by cooking with the pan. But since Carbon Steel is lighter, responds to heat in a much more efficient way, and has a smoother surface, it is better than Cast Iron. Yes, Carbon Steel and Cast Iron are alternatives to non stick cookware; however, if you’re looking for a proper non stick cooking surface, ceramic cookware and PTFE-coated Cookware are the better options.
What Is the Best Non Stick Cookware That Is Nontoxic?
The best non stick, nontoxic cookware is PTFE-Coated Cookware, specifically Made In’s.
Our Non Stick Cookware is made from the same pan construction as our Award-Winning Stainless-Clad Cookware. We take the same pan and then apply a double coating of PTFE to ensure that your pan is durable and long-lasting. Our Non Stick Cookware is oven-safe up to 500F, heats up evenly, and responds to heat changes exceptionally well.
Born out of a 100-year old, family-owned restaurant supply business, we work to ensure our Cookware is as detail oriented as the chefs who choose to use it in their kitchens.Learn More
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