Written by Christian Nguyen, MPH

Many of us are mindful of what we eat, where our food comes from, and how it is grown. However, one part of our eating habits that is often overlooked is what we use to cook our food. Pots and pans may contain toxins, such as heavy metals and synthetic chemicals, that can affect our health over time.¹ Choosing the right type of cookware can support a healthier lifestyle.

Cookware That May Contain Toxins

Some of the most commonly used cookware materials may pose potential health risks.

• Aluminum cookware is popular for its affordability and ability to heat quickly. However, uncoated aluminum cookware can leach aluminum into acidic or high-heat foods.² According to the Agency for Toxic Substances and Disease Registry, low levels of aluminum exposure are generally not harmful, but high levels over a long period of time may affect the nervous system.³ Aluminum leaching can also cause some foods to develop a metallic taste.²
• “Nonstick” cookware or cookware labeled as “PTFE” (polytetrafluoroethylene) may contain per- and polyfluoroalkyl substances (PFAS), which pose concerns for both human health and 
  the environment. PFAS are a class of human-made chemicals found in various consumer products, including packaging, cookware, and plastics. Exposure to PFAS can lead to decreased immunity and an increased risk of cancer. PFAS can persist in our bodies and the environment for years, which is why they are also called “forever chemicals.”⁴ 

Nontoxic Cookware Options

There are many safe, nontoxic cookware options for those looking to minimize potential health risks:

• Glass: Tempered glass cookware does not contain heavy metals or synthetic coatings. This means no harmful chemicals will leach into food. Glass cookware is ideal for baking, storing food, and reheating. Glass can shatter when exposed to extreme temperature changes, so gradual heating is the safest practice.¹
• 100% Ceramic: Pure ceramic cookware is free from synthetic chemicals and heavy metals. It also retains heat well. There is also cookware that is “ceramic coated,” but those can contain harmful chemicals, so be sure to check before making a purchase.¹
• Cast Iron: Cast iron is a popular option due to its natural nonstick surface. Though it can leach dietary iron into food, the low levels are not harmful. In fact, this iron can even be beneficial to those who have an iron deficiency.¹
• Stainless Steel: Stainless steel is another popular option and is used widely both in restaurants and home kitchens. Stainless steel is nonreactive, meaning that it will not leach chemicals into food. Stainless steel is also popular for its durability and versatility.⁵

 For those looking to reduce their risk of adverse health effects, choosing nontoxic cookware is a good place to start.

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Sources 
1. Is your cookware killing you? A functional medicine perspective. Functional Medicine Coaching Academy, Inc. September 9, 2019. Accessed April 17, 2026. https:/functionalmedicinecoaching.org/blog/is-your-cookware-killing-you 

2.    Metal leaching: effects on health, flavor, and cookware. Heritage Steel. Accessed April 17, 2026. https://www.heritagesteel.us/blogs/cookware-knowledge/metal-leaching-effects-on-health-flavor-and-cookware?srsltid=AfmBOopXWyvICHiquBbP0LiNV-x5xAaRqYlV9dzCiw9M_xX9gAA18dVV

3.    ToxFAQs for aluminum. Agency for Toxic Substances and Disease Registry. Updated March 12, 2015. Accessed April 17, 2026. https://wwwn.cdc.gov/TSp/ToxFAQs/ToxFAQsDetails.aspx?faqid=190&toxid=34

4.    All about “forever chemicals” in non-stick pans. San Francisco Environment Department. Accessed April 17, 2026. https://www.sfenvironment.org/should-i-be-concerned-about-using-non-stick-cookware

5.    Stainless steel cookware pros and cons. Chef’s Resources. October 9, 2024. Accessed April 17, 2026. https://www.chefs-resources.com/stainless-steel-cookware-pros-and-cons