The Best Brands of Nontoxic Cookware
When time comes to replace your pots and pans, indulge and go for a few quality pots and pans, free from Teflon and other toxic ingredients. They do cost a bit more, but in truth you only need two or three good pans, unless you’re cooking for an army.
Anodised aluminium is usually okay, it’s the coating that’s important. Cheap pans soon wear the coating off, leaving aluminium underneath. There’s no official proof, but it has been found that dementia patients have aluminium on brain platelets.
Always turn pan handles inward when cooking, and avoid floaty sleeves and tie long hair back. Despite claims from ‘green pan companies, all cooking fumes are dangerous around birds. But hopefully if you live with birds, they are in a nice aviary with other birds, rather than caged in a kitchen.
Before cooking, read our post on food safety for people and pets (many foods including onion, garlic, spices and fresh dough are unsafe near animal friends). It’s best to just bin allium scraps (onion, garlic, leeks, shallots, chives) as like tomato/citrus/rhubarb scraps, acids could harm compost creatures.
For tinned ingredients, pop lids inside cans (or pop ring-pulls back over holes) to avoid wildlife getting trapped).
Stellar Quality Kitchenware (designed in Bristol)
Stellar Quality Kitchenware has been designed in Bristol since 1984. The range includes saucepan sets, plus pans for casseroles and a steamer pan set (with a base pan, two steamer tiers and vented glass lid). The dual perforated lids prevent messy over-boiling and make draining water a doddle.
The saucepans are dishwasher-safe (and oven-safe up to certain temperatures) and feature ‘hot forged’ bases to ensure even heat distribution, including induction hobs. There are also internal measures on some pans.
High-grade stainless steel resists stains and corrosion. Many pieces move from hob to oven, with selected ranges safe up to 240°C. Thoughtful touches include draining lids, pouring lips, and handles designed to stay cooler in use. The pans also carry lifetime guarantees.
Ethical sourcing and durable finishes support a longer life cycle. Buying one well-made pan that lasts for years is better than replacing cheaper ones each season. That choice saves money, time, and waste.
A 20 cm and 24 cm saucepan, a 28 cm frying pan, and a 24 cm casserole cover a wide range of meals. Add a roasting tin if you love veggie Sunday lunches.
EarthPan (non-stick ceramic cooking pans)
Earth Pan is a brand of ceramic pans that are non-stick, without the nasty forever chemicals, that are ending up in rivers and oceans everywhere.
Made from recycled aluminium, the pans are then coated to protect, and although a bit more expensive, no more so than other quality pans (just buy a few – everything is sold with a 5-year guarantee).
The pans are suitable for all stove types (from gas to induction) and have shatterproof glass lids. They are also dishwasher-safe. The range includes a 3-piece saucepan set, a fry pan, a stockpot grill pan and a wok.
The handles are made from partly post-consumer recycled plastic (which are also designed to stay cool), and the pans are sent in sustainable packaging.
ProCook (affordable eco fry pans and woks)
ProCook offers a more budget-friendly range of pans (around £20) made from recycled aluminium with non-stick ceramic coatings and wood pulp handles. Despite their affordable price, these pans carry a 10-year guarantee.
Like any pan, do not expose it to high oven temperatures, and ever heat an empty pan. Scratched hobs are not covered by the ProCook guarantee.
Take extra care with induction hobs, which can deliver very high outputs. Reduce the heat setting, as soon as the low-medium temperature has been achieved, and do not use a boost setting, to heat oil or fat.
Solidteknics: Lightweight Iron Cookware for Chefs
Solidteknics Cookware is too expensive for most home cooks, but ideal investments for professional kitchens, as items are made from wrought iron but are half the weight of cast iron cookware and these items carry a multi-century guarantee!
Just bin small amounts of cooking oil in paper. For larger amounts, use a cooking oil recycling bin and have it collected for recycling (ask your council). Also never pour cream liqueurs down drains.
This is the toughest cookware you’ll ever know, with no rivets or handle joints that can ever break. The range includes skillet frying pans, an all-in-one pan, a wok, sauté and crepe pans. Some are pre-seasoned in rice bran oil, others you season yourself before use.
Made in Australia, these pans sear and hold heat as well as iron and are compatible with most hob types and oven-safe (for induction jobs, ensure pan size matches burner, and warm pan on lower temperature, before turning up to medium heat).
The Quenched range is made by dunking red-hot pans in chilled oil, to create a durable seasoning foundation and protect it and give non-stick properties. Named best frying pan by The Telegraph.
Seasoning and Daily Cleaning Basics
- Wash and dry: Rinse with hot water, dry fully on low heat.
- Oil lightly: Wipe a thin layer of high smoke point oil over the whole pan, including the handle and base.
- Heat to bond: Warm on the hob until it just smokes, then let it cool. Repeat 2 to 3 times for a solid base.
- Stuck bits, add a splash of water, simmer 1 minute, scrape with a wooden spatula.
- For tougher residue, scrub with coarse salt and a little oil, then rinse and dry.
- Finish with a light wipe of oil while warm. Avoid the dishwasher.
