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    Worried about chemicals in your kitchen? These cookware options will keep you safe—and deliver the most delicious results for every dish.

    Safest multitasking cookware: Stainless steel

    YUTAI 20.24.26CM 304 Composite Steel Frying Pan 4

    The truth about stainless steel cookware is that it’s really made from a mix of metals. While stainless steel is a durable and nonreactive metal, it’s a poor heat conductor and too heavy on its own. That’s why most stainless pans are what’s known as bonded or clad. They’re comprised of several layers, most often aluminum and stainless, fused together by heat and pressure, and in general, the price goes up with the number of layers. Some manufacturers use alloys that contain nickel for a higher sheen, which can be an issue for people with nickel allergies.

    Because of its versatility and durability, stainless steel cookware is the workhorse of a kitchen, but it isn’t nonstick, so you have to use a decent amount of oil or fat. It will also show signs of wear—like scratches and dullness—over time. This 5-quart sauté pan from All-Clad is durable, and you’ll use it all the time. Crafted from three-ply stainless steel, it features straight sides that keep liquids exactly where they’re supposed to be, and it’s also oven- and broiler-safe up to 600 degrees (without the lid). Just make sure not to wash it in cold water when it’s hot or you might ruin it.

    Avoid: If you’re trying to cut back on the amount of fat you cook with.

    Best for: Just about everything else, even acidic ingredients. (Stainless steel is nonreactive.)

    Safest cookware for delicate sauces: Copper

    Safest cookware for delicate sauces: Copper

    After aluminum, copper is probably the most conductive metal, and it is prized for its aesthetic appeal and durability. It is also free of harmful chemicals, although it should be avoided by people with Wilson’s disease, a rare inherited disorder that makes it impossible to metabolize copper in the diet, says Rosemary Trout, department head of Drexel University’s Culinary Arts Food Science programs. But the main reason copper hasn’t caught on in cookware is that it can be very expensive. “It’s beautiful but high-maintenance,” says Patel. Most copper cookware is made with other metals, so the copper is just for looks and never actually touches the food inside.

    This Mauviel copper fry pan, which is made in France and beloved by professional cooks, is a relatively affordable starter piece. It has a stainless steel interior and low, curved sides so you can more easily flip whatever you’re cooking.

    Avoid: Acidic foods like tomato-based sauces or citrus, which can react with copper.

    Best for: Copper’s high conductivity makes it ideal for dishes that require fine-tuning the temperature, like chocolate sauces or crème de glacé. Any traditional French dish will work well in copper, and it makes for a jaw-dropping presentation. To up your cooking game even more, check out these 10 cooking tricks that are only taught in culinary schools.

    Safest cookware for breakfast items: Ceramic

    Safest cookware for breakfast items: Ceramic

    A safer alternative to chemical-laden nonstick pans that’s more affordable than titanium, ceramic- or glass-bonded cookware has a naturally nonstick cooking surface so sleek a fried egg will slide right out, no butter needed. Brands like Caraway use a “natural inorganic sand derivative” that does not contain toxic chemicals like PFOA, PFAS, PTFE, lead, or cadmium to produce, and ceramic cookware has no issues withstanding temperatures of up to 650 degrees Fahrenheit. Ceramic-coated cookware is also non-reactive and doesn’t leach chemicals into food, so it’s good for you and the environment and is a great heat conductor.

    The Always Pan from Our Place is a cult favorite that’s totally worth it. Not only can it function as a variety of cookware—a fry pan, sauté pan, steamer, skillet, saucier, saucepan, and nonstick pan—but it also boasts pour spouts and comes in seven fun colors. Plus, this 2.6-quart ceramic pan is, of course, non-toxic.

    Avoid: Many ceramic coatings aren’t durable enough to withstand very high heat or rough use over time. The ceramic coating will eventually wear away, so save these pans.

    Best for: Any kind of eggs, crepes, or pancakes, as well as delicate fish.

    Safest cookware for searing: Carbon steel

    30-32cm carbon steel Wok with Wooden Handle2.

    Carbon steel is the lighter-weight cousin of cast iron, so it has many of the same benefits, like incredible durability and heat retention, but it’s easier to handle, says Will Copenhaver, vice president of marketing and sales for Smithey Ironware. Because of these qualities, many restaurants prefer carbon steel cookware. Like cast iron, it can go in the oven and requires seasoning.

    Smithey offers a lightweight carbon steel “farmhouse” skillet inspired by 18th- and 19th-century designs, and it’s actually hand-forged by a blacksmith. And people adore it, raving that it’s “amazing, marvelous, beautiful, and utilitarian” and so gorgeously crafted that it’s “like a piece of art…an instant family heirloom.”

    Avoid: Tomato-based dishes, especially if your carbon steel hasn’t been properly seasoned first.

    Best for: Because of its ability to hold a steady high heat, it is excellent for foods requiring a good sear, including steaks, burgers, and scallops. Carbon steel is a great material for woks. It can also be great for roasting anything from asparagus to a whole chicken.


    Post time: Nov-01-2022