Cookware

Pans and pots without non-stick coatings, made from materials that last for decades.

How we rank cookware

  • Cooking surface 40%
  • Independent testing 20%
  • Durability 20%
  • Trust 10%
  • Value 10%
Why, and what each one means

We rank cookware first on what touches the food (40%): bare iron, carbon steel, stainless steel or lead-free enamel, never PTFE or sol-gel “ceramic”. Metal still comes out of pans: oiling cast iron cut arsenic, cadmium and chromium release in a Korean study (opens in a new tab), and new stainless steel leaches nickel and chromium (opens in a new tab). So independent tests count next (20%), then durability, trust and price. See our cookware guide.

Cooking surface 40%
Stainless steel, cast iron, carbon steel, glass or lead-free enamel touches the food. No PTFE or other PFAS, and no sol-gel “ceramic” nonstick, which wears off.
Independent testing 20%
Highest for independent lead and cadmium tests of the enamel or glaze (XRF screening or lab tests) with clean results.
Durability 20%
Built to last and to be repaired: a long warranty, parts sold separately and a maker that services what it sells.
Trust 10%
Highest when the maker names everything, answers questions, and has no recalls, warning letters, Prop 65 notices or lawsuits over safety or labeling. Points come off for unresolved problems and for paid promoters it does not disclose.
Value 10%
Price against pans of the same size and material that pass.

Each product scores every one from 1 to 5, and its rating is the weighted average. We list only products rated 3 or above that break none of our rules.

  • PTFE (“Teflon”) and other fluoropolymer non-stick coatings.
  • “Ceramic” non-stick coatings, even with lab results: the coating wears, and major brands warrant it for only one to two years.
  • Any coating that is scratched, flaking or peeling.
  • “Non-toxic” claims with no composition or test data behind them.

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