Editor Favorite Non-Toxic Cookware

You don’t have to search far for non-toxic cookware recommendations. But with so many non-toxic pots, pans, utensils, and cooking tools to choose from, you’d be forgiven for wondering if they’re actually any good. Happily: Yes. There are a handful of standout non-toxic cooking tools our editors like so much, we use them at home daily. They’re all really good pieces of cookware, period.

I was one of the last people on staff to answer this question, but somehow the first to single out good ol’ cast iron. It’s heavier than carbon steel and requires a bit more maintenance than enameled cast iron. But it’s also way more affordable than enameled, it holds seasoning a little better than carbon steel (no shade, I love carbon steel too), it’s nearly indestructible, and it builds up a nonstick finish over time. Everyone should have at least one cast iron pan, and would benefit from having a couple more in different sizes. — Daniel Gritzer, editorial director

I love my 12-inch cast iron skillet because it’s the perfect all-around pan, ideal for searing steak and achieving a golden cornbread crust. With use, it builds a natural nonstick surface and only gets better. I love knowing that with proper care, it can stay with me forever. — Laila Ibrahim, associate culinary editor

Think you don’t need a 12-inch skillet? Think again. This wide, shallow skillet is so roomy that it’s perfect for tossing ingredients—sautéing veggies, finishing pasta in sauce, you name it. The stainless steel is indestructible, and it can handle really high heat. I use it all the time, even when I’m cooking just for myself. — Rochelle Bilow, editor

I’ve been detoxing my kitchen for years, and stainless steel has always been my go-to cookware material. This All-Clad pan delivers on all fronts: It’s incredibly durable, distributes heat evenly, and feels practically indestructible. It’s safe for high-heat cooking and can even handle the oven broiler—up to 600°F. — Jessie YuChen, visuals editor

I’m very loyal to my The Boardsmith wooden cutting board. In fact, it lives propped up on the countertop and against the wall beside my stovetop, waiting to be used come dinnertime. Did you know wood can actually trap and kill bacteria? That’s just one of the reasons I’ll never give it up, plus the fact that The Boardsmith’s gentle on knives and provides plenty of room for slicing, dicing, and mincing. — Riddley Gemperlein-Schirm, associate editorial director

Enameled cast iron Dutch ovens are one of the most versatile pieces of cookware out there. Braise, sear, steam, stew, boil—they can do it all. I love my Le Creuset Dutch oven not only for its versatility, but also because the enamel is durable. I use it multiple times a week, and it’s still pristine. No flaking or chipping, no PFAS, no messing around. — Grace Kelly, senior editor

I’ll admit it: I was late to Le Creuset. For years, I refused to believe that this fancy heritage cookware could beat the Dutch oven my grandma passed down to me. I was wrong. This one’s seen me through a lot, including my pandemic sourdough phases. It’s non-toxic, built to last, and totally worth it. — Kelli Solomon, senior social media editor

Every time I get out my carbon steel pan, it feels like I’m cooking for a special occasion—even if I’m just searing chicken breasts on a weeknight. I’ve been surprised by how much I have loved the process of building up its seasoning and watching it go from a shiny, silver pan to one with patina and character. And it doesn’t just look cooler; it’s gotten more nonstick over time (something “traditional” coated nonstick pans will never do).  — Ashlee Redger, writer

I really love my carbon steel pan: It does everything a cast iron skillet does, but it’s much lighter. And if you keep your carbon steel pan well seasoned, it basically operates like a nonstick pan! — Genevieve Yam, senior editor

I’ve been reaching for this wooden spoon since long before non-toxic cookware became trendy. Its flat, angled head and scooped center make it a sturdy spatula for scraping up fond, while also being perfect for all my scooping needs. It’s the best of both worlds in one spoon. — Leah Colins, senior culinary editor

I’ve never been an aesthetic countertop kind of gal—I use my kitchen too often for that to ever be my reality. But these glass dry food storage containers are utilitarian and snazzy, and I admit that I steal admiring looks at them when I putter around the kitchen. I also love that they’re glass—when I tested dry food storage containers, the plastic ones imparted a, well, plasticky flavor to some dry goods, like crackers. The vacuum-sealed lids keep sugar and flour powdery and clump-free, too. — Grace

After ditching the peeling nonstick cookware of my youth, I avoided nonstick cookware for many years. That means I spent many years experiencing frustration trying to scramble or fry eggs—even the most well-seasoned cast iron pan in my kitchen wasn’t up to the task. I finally got a GreenPan frying pan, and I haven’t cooked eggs in anything else since. It releases like a dream and hasn’t shown any sign of wear in the three years I’ve owned it. — Megan Steintrager, associate editorial director

Why We’re the Experts

• Rochelle Bilow is an editor at Serious Eats. She’s been writing about food professionally for almost two decades, and has reviewed thousands of cooking tools.
• At Serious Eats, we test kitchen gear, regularly re-testing our recommendations to ensure our top picks stand the test of time.