8 Non-Toxic Pans That I Use In My Kitchen

When I started reading about forever chemicals and toxins in traditional non-stick pans, I replaced them with non-toxic pans. With two teenage athletes and a pre-teen dancer, I spend a considerable amount of time cooking dinner and packing lunches. These are the non-toxic pans that I’m using in my kitchen constantly…

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Cast Iron

Cast iron pans are known for their durability, versatility, and ability to withstand high heat. But they can be heavy and require a different kind of care from other pans so that they don’t rust. You can’t put them in the dishwasher, and you really shouldn’t wash them with soap after every use. I use warm water and a soft brush, and then coat the surface with a layer of oil. Once you get used to cleaning and using cast-iron pans, they’re fantastic for pan-searing, baking, and even grilling.

1. Lancaster Cast Iron

For our family meals, my favorite pan is the Lancaster No. 8 Skillet, which is the lightest cast iron pan I have found in that size. Most cast-iron pans require that you season them before use (oil and bake them for an hour), but this one can be used after a quick first wash. It’s made in Lancaster, Pennsylvania, so if you’re looking for cookware that is made in the US, this is a great option. I use mine for scrambled eggs, pan-seared chicken, grilled cheese, homemade tortillas, and so much more. I haven’t used it for baking it, but our daughter has been asking for pineapple upside-down cake,e so that’s on the menu for this weekend.

Note: The handles get hot, so buy a cover or use a mitt.

Also, cast iron can leach iron into your food, so avoid it if you don’t want additional iron in your diet.

2. Lodge Cast Iron

If you’re new to cast iron, I recommend starting with a small, inexpensive one. I have a 6.5″ Lodge Cast Iron Skillet that I have used for many years. It’s the perfect size for a single serving of food, like a fried egg or veggie burger.

Stainless Steel

Stainless steel pans are also durable, heat-resistant, and non-toxic. Like cast iron, you have to know how to use and care for them. My quick tip: most stainless steel pans need to warm up on the stove before you add oil or food to them. When they’re not pre-heated, food tends to stick to stainless steel.

3. 360 Stainless Steel

I’ve only used my 360 3.5 Quart Sauté pan for three months, but it has become one of my favorites. This cookware brand uses vapor technology to cook food at lower temperatures with minimal oil and water (thus keeping the nutrients in your food). The lid seals in the natural moisture in foods and creates a pressure cooker effect, which cuts down cooking time.

I’ve made many dinners using this pan, including meatballs, garlic chicken thighs, chicken fajitas, and more. You can also make cake in these pans! If you tend to boil, steam, or microwave your vegetables (guilty), you’re probably losing a lot of nutrients, so consider cooking them in a 360-degree pan instead.

4. Made In Stainless Steel

Made In is a relatively new brand (2017) based in Austin, Texas, and manufactured in the US, France, Italy, and England. I have the 3 Qt Saucier, which I use for making pasta, homemade macaroni and cheese, soup, Thai curry, etc. I love that this pan is light and that the handle stays cool. The rounded bottom helps prevent sticking (and scrubbing).

5. All Clad Stainless Steel

All-Clad is probably one of the most well-known names in the stainless steel cookware industry. I’ve had my Emeril All-Clad 3-ply cookware for over 15 years. Until recently, it was the only stainless steel cookware that I used. When I was looking for a large frying pan, I splurged and bought the 5-ply All-Clad d5 Stainless-Steel Deep Skillet. I use it at least once a week for breaded fish, Chicken Parmesan, and various stir-fried meals. For its size, it’s very light!

Ceramic

6. Xtrema

You may have heard of ceramic-coated cookware (metal coated in ceramic), but did you know that you can buy cookware that is 100% ceramic?

I have Xtrema’s 1.5 Qt Stock Po,t which I use mostly for making rice and heating up soup. I would use it for more except that it goes from the stovetop to our table to the fridge, so it’s rarely empty! It takes a little longer to heat up than my other pots, but then it tends to retain heat better. Xtrema also makes skillets, Dutch ovens, saucepans, bakeware, and more in the same non-toxic ceramic.

7. Always Pan

If you’re looking for a non-toxic non-stick pan, you may like the Always Pan, which I mentioned in my Mother’s Day Gift Guide 2021 post. It’s a high-quality ceramic pan (I’ve had cheaper ones that I had to throw out after a couple of months). My only complaint is that the handle is not ergonomic – it’s slightly square and quite wid,e which makes it a bit uncomfortable for my small hands. Otherwise, it doesn’t stick and cleans very easily, and when I do want to steam something, it has a perfectly sized steamer basket.

Carbon Steel

8. Lodge Carbon Steel Skillet

Carbon steel is similar to cast iron but supposedly lighter. I bought the Lodge Carbon Steel skillet, and have to admit it’s my least favorite purchase. I have used it for eggs, turkey bacon, quesadillas, etc. but found it to be very heavy. The long handle makes it feel even heavier. I haven’t given up on carbon steel, but next time I am going to shop at a store so I can feel the weight first.

How To Love Your Non-Toxic Pans

So now I have quite the medley of non-toxic plans in my kitchen, and I really can’t recommend one brand over another as they all have their merits. Here’s some advice, though: if you’re shopping for new cookware:

1. Read the use and care instructions carefully, as each type of pan has different needs.
2. Make sure you have space to store them all!
3. Choose a few that can go from stove to table – life’s too short for washing extra dishes!

These would all make wonderful birthday, Mother’s Day, Father’s Day, or Anniversary gifts, and most of them will last a lifetime. If you want to read more about non-toxic pans, these are some of the posts that helped me make decisions:

Do you have a favorite type of cookware or go-to brand? Leave me a comment to let me know what else I should look into!