How Toxic Are Your Pots and Pans?

Teflon: Some nonstick pans are sealed with a Teflon coating made of PTFE (polytetrafluoroethylene), a fluoropolymer in the PFAS family. In fact, one study tested 14 nonstick pans and 10 nonstick baking pans from a variety of brands and price points. The researchers found that 79 percent of the nonstick pans and 20 percent of the nonstick bakeware contained these chemicals.

PFAS, says Chris Hine, Associate Staff with the Cleveland Clinic's Department of Cardiovascular and Metabolic Sciences, are considered a “forever chemical” that can be absorbed from the pan into the body. “They get into our bodies, and they can stick around much like nanoplastics or microplastics,” says Hine. “These can accumulate in different tissues, such as the brain, muscles, cardiac tissues or kidneys.”  These chemicals have been found in everything from cosmetics to dental floss, household dust, drinking water and prepackaged foods, so anytime you can cut down on their exposure helps, says Hine. And being mindful of the cookware you use, he says, can be a great way to do this.  Some states are even banning PFAS in nonstick cookware, with Minnesota leading the charge in January 2025.

When overheated (to around 500 °F.), PTFE-coated nonstick pans may create toxic fumes that could cause what is known as “polymer fume fever.” Symptoms include breathing difficulty, fever and sore throat. “When [Teflon is] heated at high temperatures, the fumes that come out actually can make people sick,” Bradley says.

Pots and pans to discard

To cut down on toxin exposure, do your best to empty cupboards of cookware that contains materials mentioned above. But you don't have to toss all your pans at once.

Choose your one or two most-used nonstick pans and replace those first with a safer option, says Tonya Harris, author of The Slightly Greener Method. Start by taking inventory of what you have, and consider replacing these items:

Chipped or scratched pans: When pans get nicked or scratched, the surface coating is compromised, making it easier for potential toxins to leach into your food, Bradley says. She stresses that if a pan has Teflon coating and you use a metal utensil on it, the minute you cut into it, you're actually exposing more. Stainless steel pans that are badly scratched can potentially expose you to chromium and nickel, which in higher amounts may cause health issues like dermatitis, especially in those with nickel sensitivity. Toss anything that’s discolored, too, as that could be a sign it’s breaking down, says Hine.

Older cookware: Some old or badly burned stainless steel pans may allow chemicals to seep into food as well. And if you're scouring yard sales or secondhand stores for pans that are nonstick, beware that they may contain Teflon. In general, it's best to opt for newer cookware when replacing a pan.

Pans that are burned: “One of the concerns in the field of cancer is consuming burned or overcooked foods, because most of them can be carcinogens,” says Hine. Even if you have a cleaner pan option, like stainless steel, food  burned on the bottom could be a potential carcinogen that could put you at an increased risk of colon or intestinal types of cancers, says Hine. “So if you have food that’s really burned on there and you can’t get it off, it may be a good idea to find a new pot or pan,” says Hine.

Safer options

Ceramic cookware: This has become increasingly popular as a safer cooking option, and Bradley recommends this material to her patients. Alternatively, some ceramic cookware brands are nonstick but made with Teflon-free coatings.

But it’s important to note that there’s not much research yet on these newer materials, Minich says.

"Many manufacturers have turned to other substances to create their nonstick cookware, but it is unknown whether some of these substitutions are actually safer than PFOA [a type of PFAS],” Minich says. “We will just have to wait for more research before determining if they truly are safe."

Cast-iron: Generally considered one of the safer metals for cookware. “Although the iron may leach into food, it is generally at small amounts,” explains Minich. If, however, you have a condition called hemochromatosis (also known as iron overload), “that's a situation where you wouldn't want to cook in a cast-iron pan,” Bradley says.

Stainless steel: Another generally safe option. But experts note that you should ideally refrain from cooking acidic foods, like tomato sauce, in these types of pans. “Stainless steel may have some heavy metals in it, such as nickel and chromium, that can leach, especially when cooking acidic foods,” Minich explains. Just make sure to look for a high-quality steel pan, and avoid scratching it to cut down on risk. Josh Axe, doctor of chiropractic, certified doctor of natural medicine and clinical nutritionist, recommends purchasing a food-grade version of stainless steel pots and pans. Buying from a reputable retailer is a good place to start.

Glass: Bradley is a fan of using oven-safe glass containers to cook things like chicken or bake brownies. When it comes to cooking materials, “glass is one of the better, if not the best,” she says. Read the label and make sure you choose lead-free glass.

Keep in mind, there is “no perfect cookware,” Harris notes. And one way to minimize the risk of exposure to any of the above is to rotate what you cook with. “Have a couple of different types so you’re not using the same pan with the same exposure, such as to nickel or iron, and alternate cooking with them,” she suggests.