Ceramic Coated Cookware Safety Secrets That No One Will Tell You!

I’ve been getting a lot of requests for a more detailed explanation and a safety review of non-stick Ceramic coated cookware.

Ceramic coated cookware has emerged as a popular alternative to traditional ptfe (teflon type) nonstick cookware.

While PTFE (Teflon) has had its share of negative publicity there have also been a lot question marks about ceramic and ceramic coated cookware. Concerns include the possibility of metals and toxins leaching into food: lead, cadmium and even arsenic!

So exactly how safe are the ceramic coatings?

Other readers have asked about the ‘nonstick’ life of a ceramic coated pan. Do they stay non-stick for long? And if they scratch, are poisonous toxins leaching into your food?

Manufacturers and marketers of ceramic coated cookware claim they are ultra safe, with no chemicals or heavy metals.

Ads claim everything from titanium to ‘nano particles’ to diamonds. Everyone declares that their cookware is PFOA free – as it should be! PFOA was phased out in 2015 so even PTFE (teflon type) is PFOA free now. And all ceramic nonstick makers claim their nonstick pans are very durable…..


We set out to find out. And to share our choice for the best nonstick ceramic coated cookware in the market today.

Consider this your ultimate guide to the safety, ease of use and durability of non-stick ceramic coated cookware.

What is ceramic coated cookware?

Ceramic technically means ‘clay that has been fire hardened’. So when we talk of ceramic coated cookware, we are talking about some sort of metal (usually hard anodized aluminum or stainless steel) that has been coated with a layer of ceramic.

Ceramic non-stick coatings are typically made from inorganic minerals, primarily silicon and oxygen. Inorganic means not containing any carbon.

Is there a difference between ceramic coated cookware vs 100% ceramic cookware?

If you’re confused about ceramic coated cookware vs 100% ceramic cookware (e.g. Xtrema),you need to know that they are NOT one and the same thing.

There is a clear distinction between the two.

Ceramic coated cookware is a metallic cookware (usually aluminum, sometimes stainless steel or cast iron) that is coated with a layer or layers of ceramic based non-stick coating.

100% Ceramic cookware, on the other hand is made purely with a clay formula that is 100% natural. This means it is free of ANY metals, free of any chemicals, is made without ptfe (teflon) and pfoa, and does not leach any heavy metals. It also means that since there is no ‘coating’ other than a natural ceramic glaze, there is no risk of anything flaking or peeling off into food.

If 100% ceramic cookware is what you’re looking for, I’m a big fan of Xtrema cookware. They have been providing outstanding ceramic cookware for over 10 years and each batch of their cookware is rigorously tested to make sure it complies with FDA and California Prop 65 laws.

I would go so far as to say that if you’re looking for a metal free option, Xtrema is the safest cookware available in the market. Read my full review here.

Are ceramic nonstick coatings also PTFE and PFOA free?

Yes, none of these chemicals are used in the manufacture of Ceramic coated cookware.

PTFE, if you don’t know, is the chemical name for teflon and teflon-type non-stick coatings. PFOA is a compound that was used in the process of making PTFE but was prohibited in 2015. (Read more here if interested).

Many people looking for ceramic coated cookware are looking for an alternative to PTFE based non-stick cookware. So if that happens to be you, I want to offer a caveat to the above statement about ceramic cookware being free of PTFE and PFOA.

Sometimes, manufacturers will combine ceramic coatings with PTFE to combine the strength and heat resistance of ceramic particles with the superior non-stick food release of PTFE. Nothing wrong with that and all in the spirit of offering more choice to the customer i.e. you.

But just be aware and make sure that when you are purchasing and if your intent is to buy pure ceramic coated cookware, the description should say PTFE free as well as PFOA free. If it just says PFOA free, chances are, it contains PTFE.

J.A. Henckels Spirit Ceramic Nonstick Cookware Set

So the ceramic non-stick coating is made of inorganic materials. Why should I care?

Several reasons. The inorganic composition of Ceramic non-stick coating makes it a more environmentally friendly product.

Basically, the composition is the same as sand or stone!

Additionally, it allows for easier application during manufacturing. Most PTFE (Teflon) based non-stick coatings require at least 3 applications. Ceramic coatings requires as little as one layer. They also needs less time to cure, which reduces oven time, saves energy and emits 50% less carbon dioxide than PTFE based products.

And how is this inorganic sand-like mineral applied to cookware?

Most ceramic non-stick coatings on ceramic coated cookware are applied using a Sol-gel process. Sol-gel is a process that converts the inorganic liquid solution into a gel that can be applied to any metallic substance. Sol-gel coatings are applied either by spray or by dipping the item in the mineral gel which is then hardened by a high heat firing process known as curing.

During this high heat curing process, the ingredients in the gel melt together to form a slick, glassy surface, the characteristic look of ceramics.

What about heat resistance?

Because of its inorganic nature, a good quality ceramic coated cookware is heat resistant up to 450 C. That’s roughly 842 F. Just so you can compare, Teflon and similar coatings will deteriorate after 500 F.

It’s also important to know that most normal cooking and baking is between temperatures of 350 F to 450 F. Which means as far as heat resistance goes, it really doesn’t matter. As long as you’re cooking within normal temperature ranges, any nonstick pan, whether teflon or ceramic will retain its coating.

Is nonstick ceramic coated cookware safe?

According to various ceramic manufacturers, even if you accidentally heat a ceramic coated pan beyond 500 F, it will not emit any toxic fumes. Nor will it break down. Which sets it apart from a teflon pan which starts breaking down at 500 F and releasing fumes. Teflon fumes are an irritant for humans and cause what is known as ‘teflon flu’.

And in case you’re wondering its really easy for a pan to hit that temperature. According to The Good Housekeeping Institute, an empty pan takes less than 2 minutes to heat up to over 500°F.  A pan with oil?  A whopping 2.5 minutes to hit 514°F.

Is ceramic coated cookware safe for birds?

Yes. Ceramic coated pans don’t off-gas like teflon at a higher temperature. Teflon fumes have been known to be lethal for pet birds so if that is a concern, ceramic coated non-stick pans are a better option for you.

What about lead or cadmium in the ceramic coating?

There have been reports of some ceramic glazes that leach lead or cadmium into food. This is typically true of ceramic cookware from Latin American and Asian countries where regulations may be a bit lax. In the US there are strict FDA requirements (via a law known as Proposition 65) for ceramic products to be free of lead or cadmium.

Additionally, the FDA also administers the Federal Food, Drug and Cosmetic Act (FFDCA) which is the main law covering food contact materials (FCM).

All reputable companies comply or should comply with these requirements.

In order to be sure, we reached out to the German company Weilburger Coatings, the maker of the Greblon® non-stick ceramic coatings (used in Ozeri and Healthy Legend Cookware to name a few) to ask about the safety of the coating. Here is their response:

As Greblon-Ceramic coatings are designed for food contact, of course there is no danger of lead leaching from the coating. The product has been tested to meet US-American as well as European Food contact regulations. Naturally, for us to market safe products, food contact for us means no lead, no cadmium, no PFOA, no PFOS .

Head of R&D, WEILBURGER Coatings GmbH

To understand this further and to make sure I’ve done the due diligence beyond a manufacturer’s claims, I did some more digging into food contact regulations in Europe.

The laws in Europe are as strict, if not stricter than the laws in the US when it comes to food contact materials. Specifically, the entire EU follows a harmonized legal framework via Commission Regulation (EC) No 1935/2004. This regulation sets out the general principles of safety and inertness for all Food Contact Materials (FCMs). According to this regulation, materials that come into contact with food must not leach into food at levels harmful to human health and must not change the taste, smell or composition of food in an unacceptable way.

So to sum it up, you can be quite sure that ceramic coated cookware that is sold in the US by reputable companies, whether the coating is sourced internationally or locally, is safe to use. It doesn’t leach toxic chemicals and heavy metals into your food.

The key takeaway here is that if you are in the market to buy a ceramic coated non-stick pan or set, you want to be sure to pick well established brands that have no issue declaring that they are free of these toxins. [Tweet This!]

What about the nonstick properties?

Here’s where the debate starts! According to the manufacturers of ceramic non-stick coatings like Thermolon and Greblon, these coatings provide a superior non-stick release than traditional non-stick pans. They say the coatings are durable, scratch and abrasion resistant and will not corrode.

In reality, people either love it or hate it. For some it performs well over years, while others have found the non-stick properties on ceramic coated cookware doesn’t last long at all, despite caution and care. A lot of people found that the life of the non-stick element of a ceramic coated pot is one year. For extra durability, choose a set with more ceramic nonstick layers instead of the usual 1 layer.

Is there any way to extend the life of a ceramic coated non-stick pan?

Yes, here are some suggestions:

  • Wash using only a mild detergent in hot water with a dishcloth or sponge. Avoid scour pads of any type
  • Cook on low to medium heat.
  • Don’t make the pan go from hot to cold too quickly
  • Wash by hand – even if the manufacturer says its dishwasher safe
  • Use plastic or wooden spoons. Metal utensils can chip or scratch the ceramic surface, making the non-stick surface less non- stick.
  • This is personally tried and tested tip – it helps to always use a light brush of oil or butter when cooking in a ceramic coated non-stick pan (or any nonstick pan for that matter). This helps prolong the life of the non-stick, helps with food release and makes the food taste better!

Can you cook on high heat with a ceramic non-stick coated pan since it is heat resistant up to 842 F (450 C)?

As a general guideline, most food should be cooked on no higher than medium to medium-high temperatures anyway. This not only preserves the nutrition of food but also prolongs the life of any pan. There are a few exceptions, of course, like stir-fries and searing steaks. But even then, there is no need to hit super high temperatures during cooking.

So to answer the question, a ceramic coated pan should, in theory, be ok with higher heat. However, be careful with sudden temperature changes, i.e. from high to low or low to high. That could make the ceramic coating shatter or crack.

So if non-stick ceramic coating is like sand or stone, it should be ok to use Metal Utensils, right?

It is recommended to always use wooden, plastic, silicone or nylon utensils with any non-stick. Stainless steel utensils could scratch or damage any non-stick coating, whether Teflon or Ceramic which would reduce the life of the pan.

Can you wash pans with non-stick ceramic coating in the dishwasher?

Depends on the brand. Many ceramic coated non-stick pans will say they are dishwasher safe. But as always, we at The Cookware Advisor strongly recommend you hand wash all pans with a mild detergent and hot water without any abrasive pad.

GreenPan Healthy Ceramic Nonstick, 12 Piece Cookware Set, Gray

Can ceramic coated cookware be used in the oven?

Depends on the handles of the brand you buy. If the handles are all stainless steel, most pans are good till about 500 F. If handles are silicon, then stick to 350 F.

Is a scratched or chipped ceramic pan safe to use?

While small scratches and dings are inevitable with any cookware, let’s talk about cases where the coating has scratched deep enough to expose the underlying metal. Is that pan safe to use?

Concise answer: Yes. Read on if you want more a more in depth analysis.

Case #1: Underlying metal is aluminum (e.g. Caraway cookware)

Based on my research on aluminum pans and their safety, aluminum does not leach into food from coated or anodized aluminum cookware and the amount that leaches from untreated aluminum cookware is not enough to cause a health hazard. So if its a coated pan with just a few minor scratches, the chances of aluminum leaching into food are really low.

Case #2: Underlying metal is stainless steel (e.g. Zwilling Spirit)

Based on my research on stainless steel pans and their safety, stainless steel is a generally recognized safe cookware material. It can leach nickel and chromium into food in low quantities, however, for most of us, it is within safe and acceptable limits. So in my opinion, the amount that would leach from a few scratches on a non-stick ceramic coated stainless steel pan would be almost negligible.

Is ceramic coating safer than teflon?

Or put another way, is ceramic coated cookware a healthier choice and better for the environment?

Answer: Only at higher temperatures. Because at higher temperatures, the coating won’t break down and emits fumes like teflon. Fumes that are bad for the environment, deadly for birds and an irritant for humans.

However, at normal cooking temperatures under 500F, they are no more or less healthier or safer than a PTFE (Teflon) coated pan.

If cookware safety is a primary concern for you, I would urge you to check out 100% ceramic cookware like Xtrema instead of ceramic coated cookware.

Is ceramic coating the best type of nonstick that is designed to last?

Consensus seems to say ‘no’.

In fact, in tests conducted by Whitford, a major supplier of all types of non-stick coatings, it was found that the best ceramic coating will last only 15% as long as a PTFE (teflon) based coating. Meaning 6 times less! I should point out, however, these tests were documented in 2007 and ceramic coatings have made big improvements since then.

Keep in mind that ANY non-stick coating, whether PTFE or Ceramic based will eventually wear out, and the life of the non-stick depends not only on the quality of the non-stick but also on the amount of use and abuse.

In the end, when considering Ceramic coated cookware, the choice is really more about being environmentally safer and healthier at higher temperatures, rather than choosing a better non-stick pan.

If you want great non-stick, nothing comes close to a good quality ‘Teflon ®’ i.e. PTFE based non-stick coating. But if you want a pan that is somewhat better for the environment and for your (and your birds) health, then Ceramic coated cookware might be for you.

Which non-stick ceramic coated cookware does The Cookware Advisor recommend?

Choice #1: Caraway Cookware

Caraway Cookware Set - Cream

Caraway was launched in 2019 with a mission to craft well-designed, non-toxic ceramic coated cookware that not only looks beautiful but performs well. In their own words, “healthy cookware is a bit of a healthy obsession”. According to inside sources, their cookware is made of heavy gauge aluminum with more layers of ceramic coating than most ceramic coated sets. This is designed for extra durability to the non-stick. Their nonstick ceramic coating is a proprietary formulation.

Check out our full review here, If you’re looking for high quality ceramic coated cookware, we highly recommend Caraway cookware.

Choice #2: Always Pan by Our Place

This is the latest newcomer of direct to consumer brands and has taken over Instagram with its designer looks.

Our Place Always Pan

Our Place launched in 2020 with a line up of non-toxic ceramic coated cookware with a mission to bring people together through food. They use a proprietary ceramic nonstick coating called Thermakind which is supposed to be 50% more durable than before.

Their Always Pan 2.0 is a multifunctional piece of cookware that does the job of 10 separate cookware items!

We checked and their claim is substantiated, in fact the pan does the job of more than 10 pieces. Check out our full review of Always Pan 2.0 here.

So if nonstick ceramic coated cookware is what you’re looking for, another great option is the 10-in-1 Always Pan 2.0. Buy it here.

Wondering how Always Pan 2.0 compares to Caraway cookware? Read our detailed comparison here.

Other Cookware Advisor picks for best nonstick ceramic coated cookware

While Caraway and Always Pan use their own proprietary nonstick coatings, there are other suppliers of nonstick coatings that are used by various brands. The ones that stand out are Thermolon, Greblon and Ecolon. Here are the recommended products/brands within each non-stick coating:

GreenPan 12 Inch Ceramic coated cookware

Thermolon nonstick coating

Thermolon is made by the Cookware Company. According to them:

Thermolon™ has been certified by third party testing labs as conforming to international regular food contact standards set by the US FDA (USA Food & Drug Administration) and by EU regulators


Good to know! Here are some of the brands offered by the Cookware Company that use their Thermolon nonstick ceramic coating.

  1. GreenPan
  2. GreenLife

Greblon nonstick coating

Best Greblon coated cookware brands: (made by Weilburger Coatings Germany):

  1. Ozeri Green Earth pans
  2. Healthy Legend

Ecolon nonstick coating

Brand that uses Ecolon ceramic coating:

  1. Neoflam Eela Cookware

Other Notable Non-Stick Ceramic coated pans:

Other notable nonstick ceramic coated cookware options

  1. Tefal Fresh Gourmet Ceramic Nonstick Cookware
  2. Cook N Home (Budget choice)
  3. Duxtop Stainless Steel Induction Ceramic Nonstick Pan Set

If you’re wondering about one of the brands of ‘copper’ ceramic cookware that is advertised on TV like Copper Chef, Red Copper and Gotham Steel, you can read more here.

If you liked the info above, please take a moment to share. Thank you!

Disclosure: I get commissions for purchases made through links in this post.

399 thoughts on “Ceramic Coated Cookware Safety Secrets That No One Will Tell You!”

    • Hello Ro, I’m not able to confirm the material of the bake pan in the all in one machine, but it is likely aluminum. The nonstick coating on the bake pan is a ceramic based coating.

  1. Hi,

    Thank you for the information provided in this article, it really opened up my eyes. I wanted to ask you a question is the RockCrock from PamperedChef is safe and healthy to use? I have the black glazed pot not sure if it is free of all PTFE’s, PFAS’s, Lead or Cadmium etc.

    Please share your thoughts.


    • hello Srini, thanks for dropping by!

      From what I can tell, the insert for the the RockCrock is a 100% ceramic pan. When a pan is made of ceramic, it means there is no metal or coating. This means no PTFE (Teflon type coating) or PFAs.

      As for lead and cadmium leaching from ceramic glaze, this is a common concern for ceramic cookware from Latin American and Asian countries where regulations may be a bit lax. In the US, however, there are strict FDA requirements for ceramic products to be free of lead or cadmium. I wrote more about that here.

      In a nutshell, PamperedChef is a reputable company so I would not have any concerns.

  2. Just a clarification. This article refers to oxygen as being a mineral. That is untrue. Oxygen is absolutely not a mineral. Perhaps others have commented on this already. Also, it is worth noting that ceramic coated cookware has a very short lifespan- approximately two years if you do everything correctly and care for it properly. I have owned high end ceramic cookware, handled it extremely carefully, and every time they lost their nonstick qualities in about two years. My suggestion to interested buyers is to purchase cheaper ceramic coated cookware. Caraway, ScanPan & Green Pan all fail as quickly as cheaper products.

  3. Hello Cookware Advisor
    Thank you for your analysis. I think it is very helpful for buying pots, but I recently saw Zwilling start to use Ti-X coating, I can’t find more detailed instructions and ingredients on the website , I wonder if you can analyze whether such a coating contains harmful ingredients such as Teflon and PFOA. Thank you for your great contribution to make everyone healthier!

    • Hi Jin, so glad you found the information on this site useful!
      As far as I can see, Ti-X is a titanium reinforced 5-layer nonstick coating. It has three traditional nonstick layers (ptfe or teflon type), plus a scratch-resistance boosting plasma primer and a finally a protective top layer with titanium. All of which should make it much stronger and more scratch resistant than the average nonstick pan. Teflon or ptfe on its own is an inert plastic, and as long as you are not overheating a pan, is safe to use. Read more about Teflon here.

      As far as PFOA, most, if not all, nonstick coatings nowadays are PFOA free so that should not a concern. Overall, this seems like a good quality non-stick pan that should last for a fairly long time.

  4. Thank you for the great information provided in this article..! I was wondering about how healthy and non-stick durable is my cookware set that i bought lately from neoflam.. it’s made of aluminum coated with 7 layers of xterma as they confirmed.

    • Hi Sarah,
      Thanks for bringing this to my attention. I reached out to Xtrema to get the inside scoop. Here’s the reply:

      “We are working hard to get back in stock. The pandemic put a hold in production during 2020 unfortunately.
      Please sign up for our newsletter, it will notify you via email when arriving.
      We have inventory arriving throughout the entire year of 2021.”

      They also said they have new products arriving in April.
      I hope this helps if you were looking to buy their products.

  5. Recently purchased food network ceramic coated pots pans. After making a hamburger I was persistently coughing. The burger did not burn but there was something in the air making me cough afterwards. As soon as I went outside the coughing stopped. Came back inside after 10 minutes, I started coughing again. It puts something in the air because i can only describe it like anaphylactic symptoms.

  6. “if you want a pan that is better for the environment and your health, then Ceramic coated cookware might be for you.”

    Sounds like a no-brainer then.

  7. What are yout thoughts on the new Ninja foodi neverstick cookware, it doesnt really explain what is the coating made of, but it says is Free of PFOA, cadmium, and lead.
    Is PFOA and PTFE the same?

    • Hello Marina, I looked at the product descriptions on their site and the coating seems to be a base of textured ceramic, layered with their ‘exclusive’ non-stick coating. So its ceramic with ptfe (teflon type). The outermost layer that provides the non-stick release is ptfe.

      PFOA and PTFE are not the same thing – I think you’ll find this article helpful in understanding the difference.

  8. Just found your website ! Thanks for your great work!
    Been looking for the perfect ceramic cookware for a long time! Came across this pan made in Italy – Moneta and the range is called FineGres. It says it has no PTFE Or PFOA. What are your thoughts on it please

    • Hello Veena, so glad the website was helpful!
      From the details on the listing for FineGres, it seems to be a decent quality ceramic coated nonstick cookware. In my opinion, to get the best experience with ceramic nonstick pans is to always use a light coating of oil or grease – i.e treat it like ‘low-stick’, rather than non-stick. If you do that, you should have a good experience with these.

  9. What about the new Domo cookware, Dolomiti, that’s made in italy? If I understand the label, it is ceramic-clad marble. How does it compare to the other ceramic-clad cookware you’ve tested?

  10. Why does the non-stick coating of ceramic pans wear out over time?
    I’m wondering if it is a physical process (from cooking and washing the pan) or if it is a chemical reaction (that changes the surface to be less non-stick).
    Has the safety of using any non-stick pan been tested after 2-3 years of use (i.e. when the non-stick coating has been lost) to check exposure levels?
    I can’t seem to find any information on this and very little from manufactures on their testing methods.
    Thank you for your help!!!

  11. Thanks for providing this information. It is very difficult to find details on how these products are manufactured and your articles are a great resource for information.
    How is ‘non-toxic’ defined? I’m not sure how a product can be described as ‘non-toxic’ without explaining how toxicity was evaluated.
    Historically, many of these coatings were considered safe.

    • Hi Jo I don’t think a few chips makes a cookware unsafe. What is the underlying material of the pans, do you know that? I can’t seem to find that info elsewhere.
      If it’s aluminum, please ready my write up here, my research led me to believe that no significant amount of metal leaches into food even in an entirely uncoated pan.

      In the end its really your judgement call on how comfortable you feel using the pan.

  12. Love the article and all of your valuable information!

    What do you think of stainless steel coated in ceramic? I am looking at the GreenPan Venice Pro. How do they stand up?

    I want to get the Caraway but they only sell 2 pots and 2 pans. I need 1 or 2 more pots in any set.

    • Thanks Shelley, glad you got some value!
      The main advantage you’d get with this Stainless Steel ceramic coated cookware is that it is induction friendly, if that is a requirement for you.
      While I haven’t personally used the GreenPan Venice Pro, Amazon reviews, specifically about the non-stick coating, are mixed.
      Based on my personal experience with ceramic coated cookware, I find you DO need a bit of oil or fat to get the best nonstick results and a longer life for the pan. So if that’s ok with you (it certainly is with me, bring on the good fats :) then this brand would likely be a decent choice.

    • It’s PTFE that’s been reinforced with particles of Ceramic fillers. The rugged appearance and reference to “Granite” conjures up images of strength. probably a decent enough product with a PTFE-type nonstick coating.

  13. wow, I’m looking for a set for my mom and holy cow didn’t know there was so much junk out there! this article is so useful thank you.

    my only concern is the listing of materials in products, like why not list them all? it’s so confusing to understand product descriptions. I have a few questions I hope you can help me answer them.

    1.Greenlife and Greenpan only list
    PFOA, PFAS, lead, or cadmium but not PTFE, does that mean it’s included?

    2.Gotham Steel products only list
    PTFE, PFOA and PFOS free but they don’t list lead or cadmium? Does that mean those are included?

    Or it’s by default that brand and all cookware in the US do Not include lead or cadmium because of Prop 65?

    3. Diamond sparkle look coating, ti-cerama,
    thermolon ceramic, hard-anodized aluminum nonstick coating, diamond ceramic are they just different non-stick coating options? which would be the best one?

    I’d really appreciate it.
    thank you! <3

    • Hi Gian,

      1. As PTFE is one of the PFAS family, the GreenPan coating contains no added PTFE. You’re safe. It’s Ceramic Nonstick.

      2. The Gotham Steel would not be allowed to have Lead or Cadmium in the interior nonstick coating. If there were any significant amounts of Lead/Cadmium in the exterior coating, then if sold in California, they would be required under California Proposition 65 to display a Prop 65 warning label. They can’t possibly label state-by-state, which means if there’s no label (and there isn’t), then it should (99.99% certain) be Lead- and Cadmium-free.

      3. Hard Anodization is simply a way to strengthen the Aluminum body of the pan. It is not a nonstick coating. In my view, if you want PTFE-free, then Ceramic Nonstick on a pan from a reputable brand will serve you well. Ceramic Nonstick on Hard Anodized is a good combination.

      Swiss Diamond of course adds Diamonds into its PTFE coatings. But the only Ceramic Nonstick brands, as far as I’ve seen, which genuinely add a significant quantity of real Diamonds into their nonstick are: (i) Blue Diamond and (ii) GreenPan/GreenLife. Both brands happen to be owned by The Cookware Company. The Diamonds are actually helpful as they are highly heat conductive.

      Ti-Cerama is Gotham Steel. Ti = Titanium. Whether their pans are reinforced by Titanium-plasma pretreatment or by addition of hard ceramic fillers (e.g. such as Titanium Carbide) into the coating is a mystery to me – it’s better for you to check with their customer services to see what is behind the Ti claim. If you find out, I’d be interested to know.

  14. RE: German company Ozeri
    I saw a comment that there ceramic cookware DOES contain PTFE though not PFOAs?

    I emailed Ozeri asking if their Greblon coated Earth Stone pans were PTFE free & this was their response:
    Dear Erin,
    Thank you for contacting us regarding the Ozeri Frying Pans. We are more than happy to assist you at this time. Unfortunately, this specific pan is not PTFE free. However, we do ensure that the pans are safe and won’t run the risk of harming the customer.

    • hi John, it really depends on which Ozeri pan you choose. The nonstick coating Greblon comes in many variations, including only ceramic to only PTFE to PTFE reinforced with ceramic… confusing? Yes!
      I believe their Green Earth fry pans are PTFE free.

  15. Very thorough and informative article. I am wondering if there are any companies in the US—or the world, although I’ve heard there is one in Australia—that will resurface the ceramic coating. The idea of discarding a whole pan after a year or even 10 makes me quake. Where will they go?!? But I would happily pay the full cost of the set, new, to be able to resurface a good set perhaps every 3 years.

    • Hi Anne, I don’t know of any company that resurfaces ceramic coatings in the US but then, in all fairness, it really hasn’t been something on my radar.
      I understand your qualms about discarding a pan, fearing it will go into a landfill but I’m going to refer to Chris’s comment on 2020/03/02 addressing a similar concern. At least it helped me feel better about it!

  16. Excellent Review article. There is no doubt that This is one of the great articles about ceramic cookware. very informative topics you’ve shared. But I think if you discussed a little bit about how can we understand that which ceramic has toxins or not. I mean which one doesn’t have a side-effect on our body. And you could also show some difference that why the customer should buy ceramic cookware besides an ordinary cookware.
    However, the way you have designed this article is very nice.

    Thank you, Author. For sharing such a wonderful informative article.

    Hopefully waiting

    • Hi Helen, may I take the liberty of answering this one? What it comes down to with Ceramic Non-stick is the claimed absence of negatives.

      In general, Ceramic Non-stick brands stress that their products are PTFE-free and PFAS-free. They may also name certain other toxins that are not contained: e.g. Lead-free and Cadmium-free. In essence, PTFE is a highly fluorinated polymer (i.e. plastic) that gives the conventional coatings their slipperiness. When heated above a certain temperature, it will break down. At lower temperatures, typically used for frying, the coating will release small particles (and oxidized particles thereof), which have been linked with the death of pet birds. At higher temperatures, such as with a boil dry, gases of higher toxicological significance are released. These fumes can, if exposure is high enough, give rise to polymer fume fever in humans, which has flu-like symptoms. More severe cases (e.g. industrial exposure to PTFE fumes) can cause Pulmonary Edema. Moreover, to make coatings (or dispersions) that contain PTFE, processing aids, which are belong to the PFAS family, are used. If short-chain PFAS escape into the environment, they are highly persistent (forever and a day); they are bio-accumulative; toxic and likely carcinogenic; they may also be Endocrine Disruptors. In short, some scientists consider PFAS materials as one of the biggest toxicological threats to our health.

      PTFE-type coatings also contain an array of fillers, different binders, pigments and additives.

      In contrast, Ceramic Non-stick is predominantly inorganic. Each coating company has its own formulation. But generically speaking, the formulations are much simpler cf. PTFE-type. The building block is what is termed an inorganic polymer, which is based on the chemistry of Silicones (known as Polyalkoxysilanes), which have a much higher temperature resistance versus organic polymers such as PTFE. Because the fundamental nature of the coating material is different, it does not involve use of PFAS or any other highly fluorinated materials. Apart from the inorganic polymer building block, the coating will contain ingredients like Silica (from sand), some inorganic pigments that are authorized for food contact applications and a liquid part, which is generally mostly water plus a little alcohol, which gets dried off during curing.

      Both PTFE-type and Ceramic Nonstick pass the basic regulatory requirements in that nothing shall migrate into the food (or food contact simulant that is used for compliance testing) that would alter the taste or smell of the food or which would cause the food to become harmful to health.

      The difference between Ceramic vs PTFE at the end of the day is twofold: (1) the trail of contamination that can potentially be caused by irresponsible handing of the chemicals used in the manufacture of PTFE-type coatings; (2) the potential at high temperatures for PTFE to break down into potentially toxic compounds.

      From a consumer point of view, there is room in the market for choice. Some people simply prefer PTFE. Provided PTFE-type coatings are manufactured responsibly and provided the cookware thus coated is not overheated, then PTFE is still a safe choice.

      For those that still worry, then uncoated Carbon Steel or Cast Iron may be considered. But remember, when seasoning these products, open the window because the hot oil fumes from seasoning are also highly toxic, especially to pet birds.

      Nothing on this Earth is perfect: perhaps we should all eat salads and Sushi?

  17. I am wondering about the Tramontina style ceramica cookware set. It’s listed as being PFOA, PTFE, lead and cadmium-free. It’s advertised this way on the Tramontina website as well as Kohl’s and Amazon however I saw a review on Amazon that showed a picture of the bottom of the box that lists that it’s PFOA free, lead free, and cadmium-free but does not include PTFE free.

    I really want to purchase this set however I have doubts now in regards to the omission of PTFE free on the box. Why list all of the others on the bottom of the box but not PTFE? Also am concerned about the aluminum underneath. Once the ceramic coating starts to wear away, won’t you be exposed to the aluminum?

    Also, do they make clay cookware that is coated in ceramic on the inside and aluminum or steel on the outside? Or ceramic lined, nickel free stainless steel? I am having a very hard time finding something that’s safe for my family. I realize everything has harmful risks but I’m trying to lessen the risks as much as possible.

    I reached out to Tramontina by email requesting safety data sheets or prop 65 testing analysis but have not gotten a response yet.

    I wanted to do stainless steel but my daughter is allergic to nickel and I’ve only found one set that is nickel free and even that one can have trace amounts in it. So I’d rather not risk it.

    • Hi Laura, I checked the Tramontina website: https://www.tramontina-usa.com/product/80110-220ds-style-ceramica-copper-10-pc-cookware-set-2/

      It states clearly that the interior coating is PTFE-free:

      “Smooth Ceramic Interior: PFOA, PTFE, lead and cadmium-free ceramic interior provides a healthy, eco-friendly, quick release cooking surface that is easy to clean
      Durable Porcelain Enamel Exterior: Metallic black porcelain enamel exterior is easy to clean”.

      Perhaps both PTFE and PFOA are not mentioned on the box because DuPont (now Chemours) is highly sensitive about PFOA, which has dire connotations. Linking PFOA and PTFE in the same space on the box could result in a lawsuit for conflation and damage to the Teflon brand name: i.e. the most famous brand of PTFE. DuPont (as they were then) took GreenPan to the NAD (fair advertising body in the US) and won their case for conflation, which really is a matter of wording rather than bad intent by the accused. It might, however, make Tramontina think twice about how many nasties they list in one line on the box.

      As the coating is Ceramic Nonstick, it should not scrape off easily unless you use metals utensils with some vigor. Even then, exposure to toxicologically significant amounts of Aluminum would be unlikely unless: (1) the area exposed Aluminum is large and (2) you are cooking with acidic food (tomatoes, wine sauce, vinegar).

      Not sure if Tramontina does stainless steel with a ceramic coating. If they do, then normally the steel will be 304 Grade (18% Chromium; 8-10% Nickel). The coating will stop migration of Nickel and other metals, but watch out during prolonged use for any scratches developing in the coating, which then expose the Aluminum substrate. If I were you, in view of your daughter’s Nickel allergy, I would go for a reputable brand of Aluminum pan that has a decent interior coating.

  18. Hello, Chris. I just discovered this site today and I would like to ask you about a purchase I got yesterday.
    I just bought a Shineuri non-stick PFOA and PTFE copperware saucepan. The listing did not say it contains aluminum, but other ads reveal that it does under the coating.
    I do not want the aluminum to leak into the food and I am not sure if I should return it. Is it safe?
    Thank you.

    • Hi Lewis, the cookware you’ve mentioned is aluminum with a ceramic non-stick coating. See the description on their own site here as well as the listing on Amazon. There is likely no copper in the cookware, but rather copper colored ceramic coating, much like Red Copper and Copper Chef.

      Having said that, since the aluminum is not in direct contact with the food, there is little to no chance of it leaching into food so from that point of view, I wouldn’t be worried about the safety.

      • Hello, can you please tell me should I be worried and what to do, I accidentally ate pieces of ceramic coating of a pan with the food!!!???
        Should I call emergency or is it safe?

        • Hi Vule, ceramic coating is supposed to be inert, which means, in case of accidental ingestion, it should just pass from your body naturally. I’m going to assume you consumed only a few flakes, not a whole pans worth?
          Personally, I wouldn’t be too worried about it but you have to do what feels right to you.

    • Hi Lewis, I had to look this one up (https://shineurikitchen.com/collections/copper-cookware-1/products/shineuri-non-stick-copper-wok-pan-2-set). At these prices, I very much doubt whether this is really a pan that is made from copper. Instead it looks like an Aluminum body on which is applied a copper-colored Ceramic Nonstick coating. You can also see that the rim has been trimmed, and the exposed metal of the rim it’s not copper-colored. It looks like Aluminum. Moreover, Amazon describes the pan’s “Aluminum construction”. If it looks, walks and quacks like a duck, then very probably it is a duck.

      As to whether it’s safe, then the coating will stop migration of Aluminum into the food. Similarly, if the pan was made from copper, the coating would stop migration of copper. In other words, I see no danger in use of the pan. The real question is whether you feel duped because the pan was described as being copper when almost certainly it is not.

  19. Has anyone watched, “Dark Waters” or “The Devil We Know”? Dupont is indicted but what about Calphalon? They used teflon in their pans for decades. They had to know about its effects so why are they not held responsible too? One other concern I have is that ceramic cookware, like Greenpan, is replacing teflon in kitchens across the country but is it any healthier? This article here is a feel good article but still short on science. What synthetic, inorganic compounds are used in ceramic cookware? Just because it is PFOA free cookware companies could be using chemicals equally as bad. I want to know the science. I want to see studies done on all these non-stick pans. Grind the pans up into powder and show their chemical structure to the public.

    • Hi David, I doubt very much that Calphalon knew or understood what was happening at the time. When PFOA first became an issue, the argument was about whether any residual amounts (if any) of PFOA in the non-stick frypans was harmful to the users. Not so many people were aware that PFOA was being discharged into the environment (by a certain company) instead of the waste being treated responsibly. By around 2015, use of PFOA had been phased out by the international coating companies. Only a few in the cookware industry knew that the alternatives for PFOA had very similar environmental fates and possibly similar toxicological profiles to the PFOA that they were replacing. Those brands that understood the risks started to offer Ceramic Non-stick alternatives alongside their conventional PTFE offerings from an early stage. Those like GreenPan, who started in 2007 and were ahead of the curve, never had any PTFE coatings in the first place. Of course, a lot more about PFOA and its replacements has come to light since with news about discharges of chemicals into the Cape Fear River and films such as “The Devil we Know” and “Dark Waters” raising public awareness. Although it is not every PTFE Nonstick coating (i.e. PTFE dispersion) manufacturer who has acted irresponsibly with their waste. Nevertheless, you are possibly correct in calling out the cookware brands that are yet to offer the consumer at least a choice of Ceramic nonstick. I am happy to hear that Calphalon does:

      Ceramic Nonstick, unlike conventional non-stick, does not contain any PTFE. This means that it does not need to be produced with any highly fluorinated processing aids. It is these highly fluorinated processing aids such as PFOA and some of its replacements (a chemical family called PFAS) that resulted in a chain of contamination of the drinking water and food supply, which gave PTFE a bad name. PFAS are highly persistent in the environment (never decompose), generally bio-accumulative, toxic, potentially carcinogenic and potentially Endocrine Disrupting Chemicals (EDC’s).

      Choosing Ceramic Non-stick as an alternative totally eliminates the use of PFAS in the manufacture of the coating, which means no trail of contamination. Instead of being based on PTFE, Ceramic Non-stick is based on a Silicate type structure (what is known as an inorganic polymer). There are no persistent organic pollutants (POPs) in the formulation; no known Endocrine Disruptors; and the coating doesn’t release a cocktail of toxic fumes if overheated. Of course, overheating any pan (even uncoated ones) may give rise to smoke from fats and oils, which is also relatively toxic, especially to small birds. But there will be no additional toxic fumes released by the Ceramic Non-stick.

  20. So these pans will eventually end up in land fill so in reality, it’s not sustainable or healthy for the planet. We save in omissions only to toss it in the garbage! People really need to do their homework before investing in any of this crap.

    • In actual fact, fry pans are recyclable. Stainless Steel is the most recycled and Aluminum is the second most recycled metal on the planet. It’s the disposal habit of the users which decides whether a fry pan ends up in landfill or not.

      However, if the users can’t be bothered to sort their waste at source (or if governments don’t provide recycling facilities), then in landfill a PTFE-type pan is coated with a plastic!!! From this point of view, I know what type of Non-stick coating would be better from a landfill contamination point of view.

      These days, with the advances in Ceramic Non-stick longevity, there is no reason to replace such pans more frequently vs PTFE-type.

      On the other hand,, if you really want to be sustainable and still be able to cook, then seasoned Carbon Steel or Cast iron might be your thing. They last for ever. Just watch out for the oil fumes while seasoning. (nothing is 100% perfect).

      • Hi Star, for PTFE-free, you can select any Ceramic Non-stick. Some may be better than others in terms of longevity, but none of them should contain any of the other materials that you mentioned because they are only associated with PTFE-type.

        GenX, by the way, is the trade name of Chemours, and it is only used in making their coatings (i.e. branded Teflon). By the time you buy the pan, these PFAS materials including GenX are not present in the coating. The trail of contamination of our food, water and blood (see Dark Waters) comes from careless handling (by some companies only) of the waste that is generated in making the PTFE dispersion that goes into these coating.

        Solvents like NNP are used in many PTFE-type non-stick coatings. But these days, because NNP is listed under REACH as a SVHC, some PTFE coating suppliers are offering NNP-alternatives. However, for health, NNP is a non-issue as its boiling point is much lower in comparison with the curing temperature of PTFE, and the very small quantity of NNP in the coating is totally evaporated.

        If you want Non-stick convenience, then Ceramic Non-stick is the only coating that ticks all your requirements. But my advice would be to buy a reputable brand and pay a little more for the quality (e.g. heavier gage metal substrate).

  21. I accidentally scratched my Green Pan, it’s very small (5mm or less) but deep enough to reveal aluminum – is my pan still safe to use? Thank you

  22. Hello. I use pots and pans that claim “durable and non-toxic die-cast aluminum body with a nonstick ceramic coated surface – PTFE PFOA Free”. Would it still be considered safe to use considering the body is aluminum with ceramic coating? It’s from Vremi and I bought it on Amazon. TIA!

  23. You mentioned triple coated ceramic. I looked at all the coatings from all the major coatings manufacturers and the maximum i saw is two coatings. Do you know how thick the coating gets for this triple coated ceramic pans? Who makes this triple coated coating?

    • hi Samantha, unfortunately I don’t know of any way of repairing a scratched non-stick coating. If its really badly scratched, you might want to invest in a new one.

  24. Hello! Thank you for the great post. I am currently looking for safer cooking alternatives to my teflon pans and I came across the Always Pan (From our Place), which has a ceramic non-stick coating, but other than their statement that the coating is « safe » I can’t seem to find further info. Do you know by any chance what kind of coating they use? Thank you!

    • Hello Alacora, their website states that it is a ceramic coating that is free from ptfe and pfoa. Other than that, the ceramic composition is likely to be similar to other ceramic coatings out there. So I would say its pretty safe.

    • hi Sharon, its not likely to be rust since ceramic coating doesn’t rust. More likely food stains, ceramic coatings do tend to get them. Have you tried cleaning with baking soda? That’s the least abrasive method I can think of.

  25. I like the look and ease of cleanup afforded by the enamel-lined Le Crueset cookware. Of course the drawback for some is the heavy weight of cast iron. A pretty exhaustive web search did not reveal any enamel-lined aluminum or steel cookware, which might be less cumbersome. There are plenty of exterior enamel coated, but no interior lined that I can find. Are you aware of any such products? It may be that the thermal expansion differential works for enamel on cast iron, but not thinner materials.

    • hi Cyndi, that would fall in the category of 100% ceramic cookware and other than being much easier to break than a metal pot, I would consider it a very safe choice of cookware.

  26. I’m looking for a nontoxic electric wok that is PTOA AND PTFE free. Can anyone help me find an affordable electric wok that is extremely safe before Christmas? Thank you.

    • Hi Lanita, I don’t know of any ceramic coated electric woks but you could look at a ceramic coated electric skillet like this one from Presto? It’s free from ptfe and pfoa and has good reviews.

      Another option is to go with an electric wok with no coating like this stainless steel one from Presto. Stainless steel is generally recognized as one of the safest materials for cookware plus there’s no coating to disintegrate or leach into food.

  27. I noticed in one answer you stated you would be fine with Oster products coated with Duraceramic. I don’t know for a fact but I think most of the Oster products are made in China. Do you think Oster has a good enough quality control that products such as a waffle maker would be safe even if made in China? It seems it is either this type of coating or cast iron for a waffle maker! Thanks for any insight.

    • hi Cheryl, a lot of, in fact most, known name brand cookware is made in China. That in itself is not an indication of quality and in my opinion, is an unfortunate stereotype of products made in China. The companies that outsource to Chinese factory partners are still accountable for public health safety and have to ensure products are made to certain quality standards – because at the end of the day the products are sold in North America where they have to pass food safety standards.

      So I wouldn’t let the ‘made in China’ sticker be my gauge. However, if it’s an individual preference to use one type of waffle maker over another, well then, no one can argue about that. Just my 2 cents worth, hope it helps!

  28. Xtrema is not non-stick though, but thank you very much for telling us about it! I might get it anyway…just didn’t want to use oil

    • Oil in cooking helps with the flavors. Provided you don’t use an oil with a low smoke point and don’t over-heat the oil, it is not harmful. Besides, without lipids, our cell membranes would lose integrity, and we would dissolve in the shower. Carbohydrate is not an essential nutrient (we can live without it, e.g. Eskimos’ diet). But we can’t survive without oils and fats. I think I’d prefer healthy Ceramic cookware and risk using certain oils to help stop food sticking and to enhance flavor. Just avoid smoking oils, as they are full of toxins, from breakdown of the oils, like Aldehydes. Surprisingly, Vegetable and Flower Oils are the worse in this respect:


      Fats like saturated fats such as lard, butter and coconut oil turned out to be better. Tastes good, healthier, and you can suddenly use Ceramic (as opposed to Ceramic Nonstick) for cooking.

  29. Does anyone have any experience using Hello Home Eco-tech ceramic coated aluminum cookware? It is made in Korea and sold in H-Mart Korean grocery. We have been using it for a couple of years. The coating is very durable and are happy with the cook ware, but need some assurance it is safe. Please google Hello Home Echo-tech cookware and see their 2 minute video on facebook. Looking forward to your feedback. Thanks!

    • hello Viv, thanks for the comment. I’m not in a position to comment specifically for cancer patients but in all my research, I’ve found that there’s no cookware material that’s not declared unsafe by someone or the other! However, if your priority is to stay away from metals and therefore any possibility of anything leaching, then a great option is Xtrema cookware, which is 100% ceramic and possibly the safest cookware I know of.

  30. Hi, very interesting, indepth and rich article. What is your take on Grantium by Ballerini?
    Also is Greblon C3+ ceramic or PTFE based coating?
    Would you consider Grantium a safer option than PTFE Greblon C3+?

    • Thank you Abdul!
      I wasn’t familiar with Grantium by Ballerini so had to do a quick search. Turns out its a PTFE based coating that is reinforced with ceramic particles – i.e nonstick that is likely to be scratch resistant due to the ceramic.

      As for Greblon C3+, according to Weilburgers website, it is a PTFE based coating.

      To answer your question, I wouldn’t consider one safer than the other they are comparable products. The choice will come down to preference, price and existing customer reviews to decide which is more suitable for you.

  31. Hi. I’m confused about the color. Should all ceramic coating non stick pans be white on the inside? I have seen many say they are ceramic coated but they are black in color is this normal or is Teflon trying to pass for ceramic? Thank you!

    • hi Luisa, as far as I know, ceramic coatings on cookware can be tinted to any colour. They don’t have to be white. Hope that helps!

  32. WOW! What a good idea. The ceramic coating is harder than steel. I am still use wood and silicone utensils with it. When checking also relatively non-stick on its own, and what does stick comes off easily with a non-stick safe scrubber. If there is buildup, barmans friend or even comet or Ajax could be used. Occasionally spend a day cleaning all the pans, I’ve quite a few, with Doramond cleaner. They’ll last your lifetime and your kids … the only “wearing” foods are like tomato sauces and other acidic ones, so keep a stainless pan around too. Don’t wash them in the dishwasher. The harsh very base soap will remove the coating eventually, and will stain it on one wash. It can take steel utensils, just no points or edges. I still use wood or silicon. Non-reactive to normal cooking, and no teflon. And cleans up easier than most. By the way, highly polished stainless will also be somewhat easy to cleanup if not scratched, so wood and silicon utensils there too, and no abrasive cleaners!

    • Hi William, Ceramic Non-stick is not as hard as steel. But it’s still a lot harder in comparison with PTFE-based coatings. This is why with Ceramic Non-stick, you have an extra safety margin against scratching. BTW, I wouldn’t use cleaners like Barkeeprs Friend or Ajax as they are abrasive. Whilst they’ll remove build-up on the surface, at a microscopic level they will cause damage to the Ceramic Non-stick surface. Of course, if you use oil for frying, then you might not notice that the non-stick has faded.

  33. You said metal utendils may scratch the pan and reduce the life of the pan, but when is that life over. Once scratched or chipped, is it unsafe to use? I have a green life set.

    • Hi Rebecca, personally, I wouldn’t use metal utensils in non-stick pots and pans no matter what the coating is inside and no matter what the marketing claims state. Eventually, any coating will end up looking horribly scratched and, the metal underneath might end up being exposed. PTFE is especially vulnerable in this respect, whereas the Ceramic Non-stick on your GreenLife set gives you that extra margin for error when it comes to scratching. When mildly scratched, although unsightly, the pots and pans will be safe. You only need replace them if large areas of coating are removed that expose the Aluminum. As most people cook with oil, even if the non-stick eventually gets destroyed through metal utensil use, the pans will still be serviceable – it would be no different to cooking on enameled cookware. The useable lifetime is in your hands: follow the Care & Use Instructions and your set should last for years; go against the advice and the lifetime will reflect the degree of punishment.

  34. Thanks for all your information, I am so grateful!
    Wonder if you recommend Duraceramics, it is not on your list and maybe its a european brand but I don’t know if I dare to use it.
    Best wishes

    • Hi Camilla, I’m glad you found the info useful!
      As far as I know, Duraceramics is the ceramic based non-stick coating used on Oster products, specifically small kitchen appliances..? If so, I wouldn’t have any concerns, they are a reputed company with several great products.
      Does that help?

  35. Does anyone have any experience with Pampered Chef’s Rockcrok?? It is claimed to be ceramic and i had been given one years ago and truthfully I have only used it a few times but it is super versatile. I don’t know much about its safety but they have some great options for sizes and shapes and even a slow cooker base to make it act like a crock pot. I would love to hear that it is a solid, safe for my family option.


  36. Chris,
    Wow….I love your extensive knowledge on this topic. I just recently dove into trying to clean up our house (personal care items, household stuff) and honestly I have already put quite a bit of research into deciding on what pans to buy. I keep leaning towards the Green Pan Valencia Pro series…do you have any experience with that?

    They claim to be their ‘most advanced” set yet (whatever that means) but I am just trying to find a good option for my family to cook with. I am just sending back my teflon coated Pampered Chef set and they have nothing comparable to get back to use my merchandise credit on so off I search. I have thought about trying to mix and buy some enamel based cast iron (le cruseut or lodge) and stainless and I already have some cast iron at the house but really at the end of the day I would just love to find a brand that it is SAFE but can cook with the most ease!!

    Thanks to ALL of your for your comments…it has been so helpful to read.

    • Hi Erin, I’ve not personally used the GreenPan Valencia Pro. But it is Hard Anodized, which means tough and durable. The Minerals Pro coating is Thermolon with Diamond particles in it, which is virtually the hardest substance known to man and which help with the properties of the coating (Diamonds naturally repel water and are very heat conductive). If Non-stick is what you’re looking for, which doesn’t involve fluorinated materials, then this will likely be as good as it gets. The claim is Metal Utensil-safe. Personally, I don’t believe that any non-stick coating of any type is 100% safe with metal utensils. This only invites damage – it’s just a matter of how much force is used. Also, the claim is Dishwasher-safe. While you can put such cookware in the dishwasher, like with any coating, it will slowly start to damage the non-stick. Myself, I would never put any frypan in the dishwasher, but would rather leave it to soak. With ceramic non-stick, use a lower heat setting (it conducts heat better), and avoid burning food or oils – then it should keep looking good and performing well for a reasonable time. After the non-stick is gone, if the surface looks brown, it can be cleaned up with baking powder/water paste. Or if you want indestructible as well as healthy/natural non-stick, then carbon steel which naturally builds up a Patina of oils is a good choice as you can always re-season if the Patina layer gets damaged or rust shows through after soaking. Same with seasoned cast iron. But open the window when seasoning because oil smoke is toxic/carcinogenic.

  37. I have some ceramic coated pans, which have some minor scratches, just a couple. Is it safe to continue to use them? I feel bad to throw them away because they still look good. If they are PTFE coated pans, I’ll probably throw them away. I’m just not sure when to replace ceramic coated pans. I see they get scratches easily. If it’s not safe to use them even with minor scratches, I should not buy them again.

    • Hi Minnie, I don’t think you have a safety concern with minor scratches on ceramic coating. With minor scratches, even if the underlying aluminum is exposed it a) reacts with air and immediately oxidizes to aluminum oxide which is non-reactive with food, and b) is such a small exposure that even if any metal leached, it would be insignificant.

  38. Thanks for this info. As someone with Alzheimers in my family genetics & the inability to use cast iron pans because of a soy allergy, I appreciate the clarification on safety & how pans are made. I was told one of the contributing factors to my grandmother’s disease were her aluminum cooking pans. Its so nice to know the guidelines of buying pans properly now.

    • If the pans were uncoated, as they may have been a long time ago, then the food would be exposed to bare Aluminum. Acidic foods such as tomatoes and wine sauces will dissolve the Aluminum. This is why these days, Aluminum (and Hard Anodized Aluminum) comes with a non-stick coating on the interior surfaces that contact the food. The basic requirement is that nothing shall migrate through the coating and into the food that could alter the taste or smell of the food or cause harm to health. In other words, a Non-stick Aluminum pan (PTFE or Ceramic Non-stick inside) will stop Aluminum migrating into the food. The debate is still going backwards and forwards as to whether or not Aluminum in the diet causes Alzheimer’s’. This is besides the point: Aluminum is a confirmed neurotoxin that interferes with 200 or more biological processes in the body. There are other sources of Aluminum that we are exposed to such as personal care products, etc, but your Aluminum non-stick frying pan will not be one of these sources provided the interior coating remains intact. For significant exposure to occur, the coating would need to have suffered damage like deep scratches that expose the metal in multiple places. But, if in doubt, just replace the pan. If you still worry, then Stainless Steel or Cast iron are good, sustainable alternatives.

  39. It’s usually up to the company who’s manufacturing a product in a foreign country to specify what standards of production and materials are to be used by the foreign company manufacturing the good. If the cooking product is to be sold in north america the product specifications should be in line with any standards for retail products are in place, such as F.D.A. approved materials. The quality of the product really depends on the company’s specifications. For example Apple’s products are usually high quality probably because their standards for production requirements are high.

    • Correct! The specifier in the US or elsewhere will provide the supplier with their engineering requirements for safety and performance (e.g. CMA Manual, EN 12983, etc). The food contact safety requirement according to US FDA 21 CFR 175 is obligatory if the goods are to be sold in the USA. The importer, if it’s a reputable retailer, will also have the products checked before shipment by a 3rd party (i.e. independent) lab such as CTL to ensure that the product meets the required standards and complies with the food contact safety regulations.

    • More likely, your concern is that in China the regulations although in place aren’t followed. However, if you buy products from a reputable store in the USA, they will have the products thoroughly tested to ensure that they comply with the US Food Contact Safety regulations like US FDA 21 CFR 175 as well as mechanical safety and performance requirements as set forth in the Cookware Manufacturers Association’s Manual. Testing according to these regulations and cookware standards is done by a 3rd party lab before the importer gives the OK for the goods to be shipped. On the other hand, the quality of goods from China is improving all the time and the better factories that are used by responsible brands are following the required standards. Only when there is pressure on the price points from the cookware importers do cheaper local coating tend to get used on the exterior (for example) which, as Alex found, are easily burned off if the pan is overheated or used near empty. In general, you pay for what you get.

  40. Tks! Good article! I found many ceramic coated pan however seems come with traditional (telfon like) non stick exterior coating, will it be a problem as it is directly contact with fire and burnt on hob. I got a italy made Moneta fry pan which states interior coating is Finegres, kind of ceramic, exterior is Satin non stick, dunno exactly what it is.
    My second question is about the telfon pan. I know should be cooked with medium or low heat and never burnt it empty. Howver, if i just fry a little piece of meat, i put it in the middle of pan, ie. it does not occupy the whole pan surface, thus it means the other part of pan surface is under empty burning? Hope someone solve my doubts, tks!

    • Hello Alex, interesting question about the exterior teflon coating on pans, no one has ever asked that before! As far as I know, when the exterior has a non-stick coating, it is fortified with some other compounds that bind with the coating to make it more heat resistant so that it doesn’t just burn off and retains the look for longer.

      As for your second question, I think as long as there is some food in the pan, it should be ok, since the food absorbs the extra heat.
      Hope this helps!

    • To save cost, quite often a Ceramic Non-stick pan has an exterior coating that is based on Silicone Polyester. The heat resistance of such exterior coatings is relatively low vs the Ceramic interior and is usually only up to 520oF intermittently (e.g. for up to 15 minutes at a time) or 430oF continuously. If such an exterior coating gets above the stated oven safe temperature (e.g. if in direct gas flame contact when empty), the exterior coating will suffer and will eventually burn off. Other Ceramic Non-stick pans may have a higher grade of exterior coating – e.g. a genuine Ceramic exterior coating (good to around 850oF) or a so-called Hybrid Ceramic (generally OK up to 660oF). In general, you pay for what you get.

  41. Excellent article and cookware website. What is your take on the emergent recommendations to season ceramic-coated cookware? A few scattered comments go so far as to suggest using only plain water to clean ceramic-coated pots and pans so as to preserve the seasoning. Otherwise, (some say) you have to re-season.

    Secondly, I was under the impression that, besides the danger of toxic fumes at high temperatures, Teflon coatings are also potentially carcinogenic if particles break off and become lodged in the digestive tract. Has this been debunked?

    • Hi Mike, thanks for visiting and commenting! I really don’t think you can go wrong with cleaning a ceramic coated pan with a soft soapy sponge and water. Plain water just wouldn’t do it for me! And I’ve heard of the suggestion to re-season, it’s really (in my opinion) to counter the shorter non-stick life of ceramic coatings… the re-seasoning, in theory, should make the pan a bit more non-stick.

      As far as Teflon, to my knowledge, Teflon is an inert plastic and, if ingested, passes through the body undigested. I wrote about Teflon coatings here if you’re interested.

      • Hi Mike, seasoning Ceramic Nonstick has very little value, and it may end up prematurely damaging the nonstick properties (hot oil gums up the surface). As the Cookware Advisor rightly mentioned, washing with a soft soapy sponge is the best way to clean a pan (of any type). Then dry the pan with a soft cloth. On next use, pre-heat the pan just a little and then add the required quantity of cooking oil for the recipe.

        Concerning PTFE, It is true that PTFE by itself is inert and most likely is harmless if it were ingested in the pure form (a white solid). However, PTFE-based nonstick coatings contain only around 25-30% PTFE at most. The remaining 70-75% is other materials such as pigments, functional fillers, additives and other binders. The pigment most often used for making Black PTFE-based coatings is called Carbon Black. Given this information, is a PTFE-based nonstick coating really harmless if particles/flakes are ingested? Ask a toxicologist, and even he/she might struggle to know the answer. Although I didn’t see any evidence that such coating particles in minute quantities and for such short exposure times in the digestive tract are carcinogenic, my personal preference would not be to ingest such a mixture of materials that contain Carbon Black particles (even if the pigment used by reputable coating suppliers is the FDA compliant form). My own preference would instead be either Ceramic Non-stick, which is much harder to scratch/chip off, or uncoated stainless steel, or seasoned cast iron/carbon steel pans.

        • Thanks for input Chris, it really helps give a much deeper understanding of the topic!
          And I would agree, my own choice of cookware is uncoated Stainless Steel except for one non-stick coated frypan for the morning eggs!

    • Hi Will, to answer your questions:
      1. Gauge implies the thickness of the aluminium. Heavy gauge just means a thick, substantial pan. Generally a higher quality than a thinner pan.
      2. Yes, non-stick coatings are always applied on the top of the metal, be it aluminium or stainless steel. Your food would not be in touch with the aluminum.
      3. I don’t see why boiling water would destroy the ceramic. The risk would be of boiling the pot dry, that would/could damage the ceramic coating.

      Hope this helps and helps you decide!

  42. Thanks for a really interesting article! You mention
    “Ceramic coated cookware is a metallic cookware …

    Ceramic cookware, on the other hand is … is made without ptfe (teflon) and pfoa, and does not leach any heavy metals.”

    Sorry to get into semantics but why did you not say the ptfe and pfoa part in the first paragraph about ceramic coating? Is this fact not the same for both types of cookware? This is confusing me a bit

    • Hi SM, I see your point. But since we’ve already earlier in the article defined ‘ceramic coated’ to mean free of Ptfe and pfoa, it didn’t strike me as relevant in this section. But yes, to answer your question, the fact would be the same for both types of cookware.
      Hope that helps make it less confusing!

    • Hi, i must say that you realy made a good impression on me, regarding the amount of time devoting to the healthcare of us all.
      i am considiring buying titanium ti318 alloy cookware set. what is your opinion about it, as my first and most important issue is health hazrds.
      and if you had to choose regarding to health issues – would you prefer ceramic cookeware like XTREMA rather then titanium cookware?

      • Hi Daniel, thanks for your comment!
        You didn’t specify if you had any specific health requirements (e.g.allergy to certain metals) or just general health. But generally speaking, a titanium alloy cookware would be a great choice as it is durable and very safe. Xtrema 100% ceramic is also an excellent choice for safe cookware. So as far as both are concerned, you can’t go wrong. The deciding factor really would be how you handle cookware – if you’re careful and cautious with your cookware, Xtrema would be the choice. However, if, like me, you’re rough and (somewhat) abusive with your cookware, you’d get more value from a titanium based cookware as ceramic cookware can break much easier.
        Hope that helps !

  43. Hi Cookadvisor,

    Thanks for taking the time to look at this

    I’m confused….

    (Generally, when a description says PFOA free, it usually means PTFE (teflon based) coating.)

    I thought PFOA free meant a non teflon coating, but your saying that a PFOA free means it actually is indeed a teflon coating, in that case what is it actually “free” from?

    (Brabantia website lists their ceramic coated pans under a separate name which clearly states ‘water-based ceramic coating, PFOA and PTFE free’.

    So that means this is PTFE based coating.)

    A water based ceramic coating that is PTFE free but also a PTFE coating? Again please can you help me understand this

    If this pan is indeed Teflon coated then i would assume in theory it could burn/leech toxic fumes at high temperatures, is that correct?

    and if so, then i would best best changing it for a greenpan brand, or do you think that is an excessive action to take


    • hi Ice, PFOA free simply means made without the use of pfoa, it does not mean PTFE free. Read my further explanation in What Do You Mean It’s Not Teflon if you’re interested.

      PTFE based and Ceramic based non-stick coatings are two different types of coatings. Brabantia seems to carry both kinds. Their water based ceramic coating would indeed be PTFE free. However the listing you mentioned does not have ‘ceramic’ in its descriptor, implying its the ptfe based.

      As long as you don’t overheat an empty pan, I wouldn’t worry about the coating burning off. In fact I always have one or two teflon type fry pans in use at all times, don’t see any issue there. But you have to decide what you’re comfortable with.

  44. Hi again Cook Advisor,

    I purchased the following pan below


    I would like your overall opinion on the product as i toyed with the idea of getting rid of it, but equally it could be fine.
    It has a 3 layer non-stick coating marketed as PFOA Free, buti noticed that you said….

    (Most PTFE (Teflon) based non-stick coatings require at least 3 applications.)

    So i’m wondering if it could be a possibly poorly manufactured ceramic coating that isnt strictly toxic free or free of other metals, but i am just speculating , what are you thoughts?

    Thanks again

    • Hi again Ice, I looked at the listing and it doesn’t say if its ceramic coated or PTFE coated. Generally, when a description says PFOA free, it usually means PTFE (teflon based) coating. Also, the Brabantia website lists their ceramic coated pans under a separate name which clearly states ‘water-based ceramic coating, PFOA and PTFE free’.

      So that means this is PTFE based coating. A 3 layer coating would be a higher quality non-stick, more durable and scratch resistant. There are few reviews about it but unless you hear otherwise about this pan, it seems like a decent quality pan.

  45. Hi Cook Advisor,

    I am confused on a couple of issues.
    You say ceramic non stickcoatings usually seem to last about year

    If that is roughly the case then the assumption would be that the coating comes off over time, and as a result the residue/particles of that coating would not just vanish into thin air, and would have to physically end up somewhere, and my concern is that during that time when you cook you would end up consuming the bits of the coating as it has no where else it would go

    Do you think the likely hood is that a year in or so, the coating wearing off would mean it had probably and partially been consumed during cooking and eating?

    Also User: Rma posted this a while ago

    Unfortunately a 100% safe stovetop cookware does not exist. All brands have their drawbacks especially when exposed to extreme heat as used in cooking. Steer clear of metal pots in particular, metals are toxic in elemental form like those in your cooking utensils. Metals are ubiquitous, if your cookware is manufactured from material extracted from the earth, it will most certainly contain metals, unfortunately

    I didnt see your response to it as im very confused, as it seems he is saying that are no safe ways to cook, considering that cast iron woks and stuff like that are the norm for cooking certain foods

    Your thoughts on all of the above please

    • Hello Ice, thanks for visiting and commenting.
      To answer your first question, I think the assumption is NOT that the ceramic nonstick coating came off, but rather lost its non-stick effectiveness. The coating is still there, just not that non-stick anymore.

      As for the comment by Rma, I have no answer except that yes, nothing is 100% safe. Including crossing the street, if I may add to make my point. So you have to do your research and decide what you are comfortable with. Personally I don’t quite subscribe to the doom and gloom and am very comfortable using Stainless steel, as well as nonstick coated Aluminum, as well as occasionally cast iron for cooking. Just my thoughts!

    • Indeed, as the Cookware Advisor responded, during the process of Ceramic coatings losing their non-stick, there is no significant amount of coating material lost into the food. Coating loss would only happen if you were abrading or scratching the coated surface with metal utensils during cooking. The coating can also get worn away slightly if you make a shellfish soup and stir during cooking! However, even if you are abrading during cooking, the Ceramic coating material itself is non-toxic, especially if you purchased a reputable brand. The Ceramic Coating material mainly comprises the elements of sand (SiO2) and some inorganic (i.e. from mineral origin) pigments. There are no heavy metals or anything else to worry about in a food contact-safe coating. Besides , Ceramic Non-stick is tough and very scratch resistant versus PTFE-type non-stick, which means that with Ceramic, the chances of it coming off at all during cooking are comparatively less.

      OK, how does the Non-stick of Ceramic get lost? The surface of the coating can become badly disrupted by thermal shock (e.g. throwing a hot pan into cold water after use). The surface can also get damaged by fine abrasive particles and chemicals in dishwasher detergents, which are relatively alkaline. Think what happens to your fine wine glasses if used in the dishwasher. Also, prolonged exposure to high heat will denature the surface. And overheating your cooking oil will cause sticky polymeric gums to form permanently on the surface of the Ceramic Non-stick. None of these processes of Ceramic non-stick going downhill amount to coating coming off the pan and into your food. Even if the initial non-stick declines, you still have a pan that can be used for frying if you use a normal amount of cooking oil.

      Is there anything that is perfect? In my view, all the options available have their pros and cons. There’s an option for every cooking preference or lifestyle choice. In general, if you use your pan according to its Care & Use instructions then it will be perfectly safe. However, there are always exceptions: e.g. people with a Nickel allergy should avoid uncoated stainless steel, in which case coated Aluminum pans are a great choice.

    • hi James, I don’t think I would worry too much about the safety aspect. There is little aluminum leaching into food from pans with cracked coatings. I would however, still look at replacing them since I would assume the non-stick doesn’t work too well anymore.

  46. Thanks for sharing this helpful information. I’m sure most people can take notes from this article. One thing most people lack concern about ceramic coated cookware. Well, this post gives us some good ideas for a safety measure of ceramic coated cookware.

    • Hi Brenda, “wholly Ceramic Cookware” that Gerry asked about means where the entire body of the cookware are made from clay-like material. This is different to Ceramic-coated, which means a metal body (e.g. Aluminum or Stainless Steel) that has a Ceramic Non-stick coating on the interior. This type of Ceramic Non-stick cookware does not have the same limitation as “Wholly Ceramic”. However, you should still not take your hot Ceramic Non-stick pan from stove and throw it into the washing up bowl because the thermal shock can cause micro-cracking of the coating if this type of cookware-abuse is repeated enough times.

    • hi Gerry, yes you can use it like any other cookware. The only caution is to always use low to medium-low heat to avoid overheating and cracking.

      • The only problem with wholly-ceramic cookware, like Extrema, is that the pots and pans are ridiculously tiny! I bought a whole set and ended up never using it and gave half of it away. The “frying pan” is however good for making gravy and sauces – I fail to see any other use.

        • Thanks for that feedback Julie, I’m sure it will help others in their decision making. I think it’s really a matter of making trade-offs – if you want really safe cookware, you have to sacrifice some size since bigger would probably be too heavy (at least that’s my guess). Otherwise opt for ‘reasonably safe’ cookware like Stainless Steel.

  47. Within this whole debate about what is safe and what isn’t, people forget that the main enemy of environment and health is not the frypan unless it’s overheated. Instead, the danger is much more likely to stem from the use of highly fluorinated chemicals (called processing aids) that need to be used during manufacture of conventional fluoropolymer non-sticks and in treatment of the resulting waste. These persistent chemicals escape into the environment and find their way through the water and food chain into our blood. A documentary movie, recently released in the USA, tells how one particular company decided to handle such waste in West Virginia. The chemical that they used, C8, has for some time been voluntarily replaced by a C6 compound. However, the company involved in C8 dumping, according to the documentary, did exactly the same thing yet again – i.e. they allegedly put C6-containing waste into the rivers, not only in the USA but also in Holland. Here is a link to the documentary’s trailer:


    Another documentary currently being prepared for release, which details the alleged C6 problem, can be found here:


    As mentioned at the start, the PTFE-coated frying pans themselves are not the problem unless they are overheated. If we still want to use them, then the regulators, retailers and consumers need to insist on coating manufacturers either moving away from fluorinated processing aids or at least to ensuring that they are not discharged such persistent materials into the water that we drink and the air that we breath.

    If this message gets published, then I invite readers to take a look and then make up their minds.

    • hi Samuel, seems like a lot of fear mongering to me…. I would say do your own research to satisfy yourself and use what seems safe to you.

    • Total scare-mongering! Lead and Cadmium just are not allowed in a food contact coating. The products would not be allowed to be sold if they did. This applies whether we are talking about Ceramic Non-stick or PTFE-type coatings. Manufacturers of cookware are required to carry out safety testing and responsible retailers will also have their checks done no matter what the type of interior coating. As for Aluminum leaching out, then please check the Cookware Advisor page on “What Everyone Needs to Know about Aluminum Cookware”. The coatings act as a barrier against Aluminium leaching from the metal below. Even if there are small scratches in the coating, which can happen with the softer PTFE, then the amounts of Aluminium leaching out are miniscule in comparison with what you are exposed to from food, water, personal care products, etc.

      • Can you elaborate on this? My understanding is when a coating is lead free, it is not actually lead free, but FDA required not to LEACH lead. So cracked or worn coatings should not be used anymore. e.g.: https://www.wthr.com/article/13-investigates-lead-your-dishes

        “The FDA doesn’t care how much lead is in a plate; it wants to know how much lead leaches out – something an XRF cannot detect. For that, there is a special leach test that can only be done in a laboratory.”

        Is there any place where it’s definitively stated that lead free means lead free? I hate having to parse terms like this! I’d rather not have ANY lead, even if I’m assured by the super-trustworthy FDA that it won’t find its way into my food.

    • “Nano” was just fancy marketing hype that was used by some Ceramic Non-stick cookware manufacturers in the very early days. However, there was nothing really nano about the ceramic coatings on these pans. These days, Nano has some poor connotations as not a lot is known about the toxicology and biological activity of materials when they are manufactured on such a small (nano) scale. Therefore, the responsible international manufacturers have backed off using the “Nano” terminology.

      • Thanks @Chris, this is a topic I don’t know enough about to comment. As always, I learned something new from your post!:)

  48. I monitor the quality of the coating possible. I know the chemical composition of the ceramic coating and how it is processed and what tests are required

    • Hi Karen, the comparison table at the bottom of the webpage shows that this set is more expensive than the sets by T-Fal, Red Copper and GreenLife. You also get fewer pieces in the set (only 8) pcs. On the plus side, the material of the body is Cast Aluminum, and the yellow exterior is claimed to be enamel. On the down side, however, the handles are made of Bakelite with a wood-effect lacquer. One reviewer put a pot in the oven at 375oF, and after a short while there was a nasty smell. This will likely be the lacquer decomposing. Although 375oF is just over the temperature limit for Bakelite, it wouldn’t be smoking at this oven temperature. Therefore it must be the decorative lacquer. Then, looking more carefully at the product description, I found that the cookware is not oven-safe. In this case, the mistake of the reviewer exposed a weakness – i.e. if the handles get too hot on a badly adjusted gas stove (i.e. flames licking up the sides of the pots and pans), then the handle may become heat damaged over time and may crack as one reviewer found. They may even smolder if too close to the flame. For the higher price, I would really have wanted better handles no matter how attractive they look. This is just my personal view.

  49. Hi. I just purchased a ceramic non stick frypan. It claims to be “the most food safe and healthiest non stick available “
    Is states it is PFOA & PTFE free also lead & cadium free.
    I was so excited I purchased it without reading the fine print “made in China “.
    After reading some info you provided, I am concerned and thinking that maybe I should return it. The brand is Healthy Living by Select Home. Purchased in Boscov’s. Any suggestions?

    • hi Laura, I wouldn’t be concerned just because it is made in China. It is sold in the US in a reputable store – I would expect it to comply with appropriate regulations. So I suggest you keep the pan.

        • Hi Laura. The standards of production in China are as high as anywhere else in the world. The composition of the metal from which the pan is made will comply with international standards. Moreover, the non-stick coating on top of the metal acts as a barrier against migration. It is the legal duty of the manufacturer and the seller to ensure that the cookware is food contact safe and that it complies with the zero migration principle, which for housewares means testing according to the requirements of US FDA 21 CFR 175.300. On top of this, responsible retailers in the USA will have their own safety checks done and compliance reports verified in Hong Kong by organizations such as Bureau Veritas before a shipment from China will be released. If you really look carefully, there are many US companies putting far worse products on the market that really harm your health – a certain weed killer’s name shouldn’t be mentioned I suppose …

    • hi Irina, I wasn’t able to verify what the ceramic coated bowl is made of but if, as you say, it is made of steel, I wouldn’t be concerned. Food grade stainless steel is pretty safe to use even without a coating.

      • I found the following product when I searched:


        It does not state the material of the bowl, but the coating is described as: “non-stick and anti-scratch ceramic coating”. If you are confident that the bowl is made of stainless steel then no worries unless you have a food allergy. Otherwise, if not stainless steel and, if the coating is badly chipped, then I would be inclined to ask for a replacement, especially if still under guarantee. The coating is described as “anti-scratch ceramic coating” after all.

        • Thanks for the input Chris! That’s all the info I was able to find out also but good point about asking for a replacement if the product is still under warranty.
          Hope all this info helps Irina.

        • I just worry about nickel getting into my food when it comes to stainless steel. That’s why I have yet to purchase an Instant Pot. If you can’t cook with acidic things in it, then it really limits you.

          • hi Elizabeth, thanks for your input. From what I’ve found, unless you have a nickel allergy, it is safe to use a Stainless Steel cooking pot. So if you do have an allergy, you’re doing the right thing. If however, you’re just being careful, I would urge you to read my article about Stainless Steel cookware.

  50. Growing up in the 70s and 80s, I learned to cook on my mom’s ceramic-lined (i assume) pots and pans. They weren’t particularly non-stick, but they were durable and essentially lasted until my mom updated from a from an avocado kitchen to sea-foam, at which point she got new pots and pans: non-stick. Are today’s ceramic- lined pans similar to those my mom had back in the day? I’m not particularly concerned with the non-stick properties, more the general cooking and durability.

    • Hi Lisa, it’s really a choice and what you’re comfortable with.

      Personally I don’t think a light scratch on the surface of the nonstick coating exposes much of the aluminum underneath. If you’re interested, I cover it in more detail in my article What Everyone Needs to know About Aluminum Cookware. My conclusion was that the amount of metal that leaches even from a completely unlined aluminum pan is not significant. As a reference, we ingest more aluminum in a single dose of antacid. So I think a lightly scratched coated pan is quite ok.

  51. Hi there
    Unfortunately a 100% safe stovetop cookware does not exist. All brands have their drawbacks especially when exposed to extreme heat as used in cooking. Steer clear of metal pots in particular, metals are toxic in elemental form like those in your cooking utensils. Metals are ubiquitous, if your cookware is manufactured from material extracted from the earth, it will most certainly contain metals, unfortunately. Here’s an interesting article sscfof.wordpress.com.

  52. Just purchased the Cuisinart® Tri-Ply Nonstick Stainless Steel Double Griddle. Really wanted just the stainless steel that the rest of the line is. Tried to find out before purchasing what the nonstick material was, but saw a review comment that it was pfoa and ptfe free. There is a label that says it is a Quantum 2 coating which I found is produced by Whitford and I can’t find much info about it other than what is on their site:

    Quantum2 for Cookware
    Quantum2 is internally reinforced with a special blend of diverse ceramic materials. It provides a wider window of application tolerances and is more “user friendly”. While the adhesion remains outstanding, Quantum2 has a smoother surface appearance and has high gloss. In addition, this system has superb abrasion resistance and oustanding nonstick performance.”
    Quantum2 is designed for surfaces which require nonstick properties and are subjected to abrasives or high wear..

    No mention of pfoa and ptfe on the site, is it really free of those chemicals? Anyone have any experience with this griddle?

    • Hi Barb,
      Whitford produces nonstick coating Quantum2 for both cookware and bakeware. The bakeware version is ptfe and pfoa free since the food release is provided by silicone.
      However, the cookware version of Quantum2 is definitely ptfe based. You can see it documented on the Whitford website here.
      As for being pfoa free, as of this June 2016 press release, yes, all Whitford coatings are pfoa free.

      Hope this helped!

  53. Hi I bought a set of roichen ceramic coated with a aluminium base cookware on eBay there made in Korea
    Can you tell me your thoughts on this product.

    • hi Naseer, from the literature on their site, this seems like a decent quality ceramic coated aluminum pan. If you’re wondering about safety, then I wouldn’t be concerned, this is as safe a pan as any other.

      If you’re wondering about nonstick performance, I can’t really comment on that, your experience will tell you after you have used them for a while. Given the nature of ceramic non-stick coatings, I would, however, expect a shorter nonstick life vs a traditional ptfe/teflon based nonstick coating.

  54. Searching through to find info about induction but gave up. Currently have a Circulon set and not crazy about it. Looking for a non-stick, either ceramic or teflon that is safe, and also good quality for induction.

    • Thanks for the comment Heather, I think that’s just the reality of ceramic coated pans. So far I haven’t found a ceramic coated pan that lasts and performs as well as a comparable ptfe (teflon) coated pan.
      Do let us know here if you find something!

    • hi Karen, I haven’t personally used this cookware but judging from the description as well as the reviews on Amazon, it looks very promising. The ceramic nonstick coating seems to perform well based on what users have reported. So if you’re looking for a ceramic nonstick cookware, this might be a good option.

  55. Do you have any recommendations for Ceramic coated pans made in the US? The ones you recommended above are not US made and that’s what I’m looking for. Thanks!

    • hi Megan, I’m afraid I don’t know of any ceramic coated pans made in US, only know of ptfe/teflon coated ones which obviously you are not looking for.

    • You should open up your search to consider made in EU – check out Tramontina whose Gourmet Ceramic line is PTFE/PFOA/Cadmium/Lead-free and is either Made in Italy and assembled in USA, or Made in USA, depending on which line you buy (I believe the Ceramica line is Made in Italy and assembled in USA).

      A less risky situation than MADE IN CHINA given Made in EU/USA options are big in China too.

      Unfortunately some of the options that sound like they’re from the EU like Ozeri, they are made in China using the raw materials for Greblon so it’s not like the coating is Made in Germany and shipped, the raw materials come from Germany and the process may still introduce contaminants.

  56. Hello
    We have had mixed success with three NeoFlam ceramic coated products. One Venn saucepan is badly pitted on the inside surface. We used to cook pasta sauce, stew apples, normal things until that started to appear. More recently we’ve only used it to cook rice using the absorption method (ie not boiling), to avoid the possibility of acidic foods causing more damage. However it has become more widespread across the surface so we’re reluctant to use the pan.
    Can you please advise if the NeoFlam saucepan is safe to use without normal surface integrity?

    • Hi Reb, the Neoflam pans are made of cast aluminum, which means that where the coating has come off, the food is in direct contact with aluminum. Aluminum will react with acidic foods, so I would suggest not using those pans for cooking with acidic foods (e.g tomato based dishes) though you should be ok with foods like rice.

      According to research done by Cook’s Illustrated/American’s Test Kitchen, it’s not that much of a safety concern as it is of the taste and appearance of food getting altered.

      Having said that, I would suggest you go with your comfort level. If you feel any doubts, I recommend erring on the side of caution and replacing the pans.

  57. Hi,

    I’m interested in these 100% ceramic pots but I wonder how did they make the cookware colourful? Do you know what are these dyes and if they are safe?

    • hi Cathily, great question. I wanted to be sure so I reached out to Xtrema. Here’s what they say:

      Our ceramic glaze is made up of various metallic oxides and there are no dyes or toxic chemicals in our ceramic non-scratch glaze. Various oxides produce different colors. The firing of Xtrema at 2500 F gives the product its high gloss black ceramic glaze which is 100% non-scratch and non-leaching. This Ceramic glaze is 100% safe, non-toxic and contains no lead or cadmium.

  58. Hi,
    I read that PTFE cookware are not recommended to use with proteic food, as meat and milk, because it reacts generating heterocyclic amines, that is carciogenic. Do you think that ceramic coated cookware can be a healthier choice to cook high proteic food?

    • Hi Christina, I’m afraid I do not have the information to answer this question.
      To the best of my knowledge, both ptfe/teflon and ceramic coatings are inert i.e. do not react with food, whether proteic or acidic, and that’s enough for me to feel easy about using either.

    • The formation of Heterocyclic Amines (HCA’s) is more to do with cooking style, temperature and types of meat. HCA’s result from a reaction between amino acids (the building blocks of proteins) and sugars in meat or fish when exposed to high temperatures such as during grilling. I’m not aware of any study that points to the type of cooking surface having any influence on levels of HCA formation.


      “Marinating meats before grilling or broiling them can reduce HCAs (according to some experts by 90 percent or more).”

      Lots of bad chemistry happens when meats are overcooked. HCA’s are both carcinogenic and mutagenic. You’re better to follow the healthy cooking tips provided by Mercola than to go out and change your cookware.

    • hi Yvette, that’s an interesting question and it really depends on what the base pan is made of as well as what you’re comfortable with. For example if the base pan is hard anodized aluminum, there is little chance of metal leaching into food. If its plain aluminum, its more reactive with food specially acidic. But based on my research, either pan is safe. You can read my research into aluminum pans here. if interested.
      So now you have to decide on your comfort level. If you feel any doubt, I would say get rid of the pan and get a new one.

  59. I have a large ceramic skillet and someone has cooked something in it on high I think. I found it with burned food and brown discoloration. I have tried washing with a sponge and dish detergent, and also putting water in it on low heat and soda and taking a wooden spoon to remove the burned food. It still looks awful, is there any hope for it?

    • hi Carolyn, I’m assuming you managed to get the burnt food off and are now just worried about the stains? I would also try vinegar instead of water and baking soda to see if that removes the stains. Another remedy that I haven’t personally tried but someone suggested is to use oxi-clean with water. Last resort, you could try bleach with water. And if all else fails, sometimes we just have to learn to live with the stains on our cookware!

    • Try toothpaste in combination with a soft cloth to rub the marks away. A paste of Bicarb and water also works. It takes a little patience, but the marks will come off. If this was ceramic non-stick, don’t expect the non-stick to come back because burning food stuffs onto the surface will permanently block the non-stick properties. However, normal cooking or frying with some oil will be possible. Remember, high heat damages the food and its nutritional content just as much as it kills the non-stick of a pan.

  60. Are Bliss Hydro Ceramic Evolution brand water based hydro ceramic nonstick pans safe? But then read on the label that they are made in China. Does this mean they are not that safe and you said in another post that ceramic is good for about 1 year until they break down? I am worried about the made in China part.

      • A lot of cookware is made in China for some reputable brands. The coating on Ecolution (with a “c” rather than a “v”) claims to be water-based. This is true, but the same applied to most Ceramic Non-stick (i.e. Sol-Gel), which makes Ecolution nothing special apart from the fact that they have bragged about this supposed point of difference whereas other coating manufacturers have concentrated more on PTFE-free, lower CO2 emissions, etc. The Ecolution pan itself is a reasonably heavy gage of Aluminum. However, I’ve no information on the durability of the Non-stick properties. Amazon shows 90 reviews with an average rating of 3.9/5 for the Ecolution Bliss 8 Piece Non-Stick Cookware set (containing 5 pcs of cookware) at USD119.99, which is a bit pricy. In contrast, the GreenLife 14 Piece set with 6 pcs of cookware is from the same maker as GreenPan and it is coated with Thermolon. It’s also rated 3.9/5 from 1272 reviews and is priced more reasonably at USD79. Of course, as with all things, buyer beware.

    • Besides the made in China, most of these pots and pans are laden with chemicals. I am happy I am using Miriams Earthen Cookware, they’re made in USA with 100% natural clay tested and certified by the state lab (harvested from within the USA). It’s been a year now and I am convinced there are no healthier pots that these.

  61. Why Xtrema is Green
    • All Xtrema pure ceramic cookware materials are inorganic natural minerals from our earth’s crust.
    • Xtrema’s pure ceramic product is made from earth’s natural minerals and water.
    • The kilns used for manufacturing use clean burning and safe natural gas.
    • The non-scratch ceramic cooking surface on the Xtrema cookware is non-reactive and 100% non-toxic. No metals, odors or gases are ever released during the entire cooking process, even if the cooking temperatures exceed 2500 F.
    . The Xtrema ceramic cooking surface contains no harmful PTFE coating and produces no harmful PFOA gas which can occur with most popular non-stick petroleum based coatings. Xtrema is 100% All Ceramic and does not contain any misleading ceramic non-stick ceramic coatings.
    • You can cook, serve and store foods in the same Xtrema cookware which will save energy.
    • The Xtrema ceramic material retains heat longer which will you’re your food warmer longer when brought to the table.
    Xtrema’s versatility — Stovetop, Oven, Broiler, Toaster Oven, Steamer Oven, Microwave Oven, Refrigerator, Freezer, and Table Top usage reduces the need for multiple products which can save energy, time and money.
    Xtrema – changing how the world cooks one person at a time. http://www.xtrema.com

    • Hi Henry, I’m not sure I understand your question..
      Whitford is a manufacturer of non-stick coatings, both ptfe based as well as ceramic based.
      Neoflam is a line of cookware that uses a ceramic coating called Ecolon.

      • Neoflam has used Ceramic Non-stick coatings from different suppliers in the past, including KFCC (Korean Fine Ceramics). I’m not sure which brand of coating they use now, but as Neoflam and KFCC are both S. Korean companies, I would expect that they remain close.

  62. I have been using ceramic coated cookware for several months now. My conclusion is they is they are definitely NOT NON STICK. I think better terminology would be they aggressively BOND to the food even when using excessive quantities of oil that you would not normally even consider. Eggs are a nightmare!

    Their biggest plus is they are extremely scratch resistant (except to metal abrasives) and can be cleaned back to new looking condition with a LOT of elbow grease.

    So you can’t all sharp metal utensils on their surface but you can use non metal scourers and cream abrasive cleansers to renew and polish their surface.

  63. I’m looking at buying the Lotan brand of ceramic coated cookware. If I believe what I read they are highly rated by professionals in Europe, some say the best. The only class A cookware for heat distribution. Very thick too at 9mm with diamond crusted coating for a long lasting non stick surface. They are made in Germany… Any thoughts on this brand?



    • Thanks for sharing that Cane. It’s always good to do your own research and buy only what makes sense to you.
      I also know that Israeli newspaper was sued by Neoflam for defamation… so depending on which side of the story you read, its hard to know the truth. I base my decisions on what is being sold in the US where the laws are fairly stringent.

      • With Neoflam, the interior coating (i.e. the food contact surface) was not the problem. It was the exterior coating that contained some heavy metals. This happened in Israel and maybe some other countries. In general, if the exterior coating is Ceramic, avoid bright reds and (a sign of Cadmium) and bright Yellows (often a sign of Lead). the same advice goes for enamels. In the USA, if there were either of these toxic heavy metals present above the permissible limit, then consumer goods would be required to carry a Prop 65 warning label.

        • Thank you Chris, as always, your input is well informed and sound! I didn’t know those colors were specifically linked to those metals, I think that’s something I should dig deeper into and add to my article above. Thanks!

  64. Interested in the Hamilton Beach 38518 Durathon Ceramic Electric Griddle. It states it’s PFOA and PTFE free. Would like your opinion if its safe to use. Also, if you know of any other electric griddle that has a safe coating.

    • hi Deb, the coating on this griddle is as safe as any other ceramic coating so I’d say you’re ok to use it. Personally I also think any ptfe (aka teflon) type coated appliance is also safe to use as it will not heat to more than the safe temperature.

  65. Hi I would like to know if the company bergner are good. They sell ceramic pots too but I’m not sure if they are safe like the ones you mentioned. Could you please let me know.

    • Hi Aaron, the Bergner stores have been around for a long time so I wouldn’t worry about the safety of the cookware. Beyond that, I have no first hand knowledge or experience with their cookware, so sorry, I can’t be of any more help.
      Thanks for dropping by!

  66. Hi !
    Interesting review on the cemaric based question. Thx.

    I’m wondering, as we speak of 6 times less durable (in a non-stick use), what about the reclycing proprieties of these hardware. Because if people buy non-stick surface, I guess that when it become less non-stick, they will discard the product for a new one. As like having a made-from reclycled paper pakaging in a product, I dont mind discarding something that can be fully reclyclable ..

    So, What about the environmental effect, on all the process, from making to discarding .. of this product.. considering that we may change 2-3 times more offen that older Teflon ? Of course, considering we use them in a not so hot temp that is not really a risk for health ..

    (sorry, for mistakes . I’m french)

    • hi Jean, thanks for dropping by!
      You make an interesting point and if I think about it, very valid too.
      I also agree that there is little risk of using teflon-type non-stick if used properly and personally that’s what I use for my non-stick fry pan needs.

  67. Hello,
    It is a long time I am searching for a good and safe cookware and red too many reviews and know I am so happy to find your very valuable website. I learned too much from you and I can really trust your information.
    Recently I found this cookware and I read all information on their website. Actually, I did not understand what does it mean reinforced in “Ceramic reinforced non-stick” and also I could not find if it is PTFE free or not?
    I am so curious to know your opinion about this set.
    thank you so much in advance


    • Hello Zahra, the cookware you mentioned has Granitium non-stick coating and if you look at the FAQs on their website, they clarify that it does contains PTFE. Check here:

      The ceramic particles that are used to reinforce (i.e. make the non-stick coating stronger) help make it scratch resistant and metal utensil friendly.
      Hope that helps!

  68. After years of search and trying out different cookware I’ve come full circle back to ceramic coated cookware. I really think it may just be the healthiest cookware available. Even after years of daily usage, while not 100% non-stick, it’s still more non-stick than my second choice of healthy cookware – enameled cast iron. Enameled cast iron is good, but most of the time the edge of the pot/lid are not fully enameled, just a thin layer of base primer, with some spots revealing the bare iron below, i.e. it’s not 100% non-reactive and still leaches iron into the food. This is very apparent when cooking food that is reactive to iron, such as adzuki beans soup…it will turn the soup black. Stainless cookwares will leach Nickel and Chromium, and will eventually suffer pitting issues, even the top of line product like All-Clad and Demeyere are no exception. Now I use ceramic cookware for most daily cooking, S.S. for short cooking time, high temperature and hard ingredients such as shellfish, and enameled cast iron for high temperature and oven use.

    • Hi Roopa, Cruz is Macy’s own brand and this cookware is a new launch under that brand. It’s a ceramic based non-stick coating and yes, while early reviews are good, time will tell if this ceramic coating stands up any longer than other ceramic coatings.
      In the end if you think the price is giving you good value, and ceramic coated non-stick is what you prefer, I would go for it!

  69. Hi I’m Pieter, I am very disappointed in the T-Fal pans that I purchased for my wife, I bought the 3 in 1 small, medium and large pans set we used it with a lot of care and not even the maid use to handle it, but the small pan is chipping inside and that is very disappointed!!!

  70. Hi I was trying to decide between Calphalon Select Ceramic pan PFOA free and PTFE free
    And Calphalon Classic ceramic pan PFOA free.
    Will the PFOA free and PTFE free stick more?
    I read your awesome article so I know life duration is shorter on these…

    • Hi Lety,
      Both these products are ceramic non-stick coated which means they are BOTH free of PFOA and PTFE (teflon). From the reviews on Amazon, I think they are pretty similar in performance. There are small differences between the two (like handles and oven safe temperature) which you can here.

      So I would say decide on the basis of these differences if any of them is important to you.

  71. Hi I have purchased the ozeri ceramic pan and after assuming it was made in Germany it says it is made in China. Is this still ok to use?

    • hi Charlotte, as far as I know it is a titanium reinforced Ceramic-coated aluminum cookware. Does not have any teflon (ptfe) or related plastic coating. Non-stick performs about as long as any other ceramic coated pan, which is not very long by most experiences.

      • In general, “Titanium reinforced” has been a bandwagon that some manufacturers have jumped on to jazz up their products. The theme comes round every year or two at the major Housewares shows.

        I’m not familiar with Gotham Steel, so I had a very brief look on the Internet. Firstly, I’m puzzled as to the oven-safe temperature (stated on Amazon UK) of 500oF when the handle is stainless steel and the inside coating is PTFE-free. Although 500oF (260oC) is plenty high enough, it’s a maximum use temperature that’s commonly associated with PTFE or other organic polymers. However, this might be because the outer coating is not as highly temperature-resistant. If this is the case (just a guess), it then begs the question why put a lower rated coating on the outside because in a boil dry accident, the outer coating will be the weak link (if my guess is correct).

        There are lots of Ceramic Non-stick pans on sales, but unfortunately you can come across the good, the bad and the ugly. A bad experience, as with anything, can put you off a product category for life.

        Initial reviews on Amazon seem positive although there are only a handful as it’s only early days (2 to 3 months).

        Another site I found has more reviews posted, and the comments were somewhat less enthusiastic.


        I’d not go by just a brief snapshot. In my view, it would be better to watch how the comments progress once people have used these pans for longer and then decide. On the other hand, there are trusted, established brands already in the Ceramic Non-stick category if you think that this may be for you.

  72. These days, the term “ceramic” has been widened beyond “fire-hardened clay” to include a host of modern materials that are formed in different ways, which can include some Sol-Gel processes. There are many forms of Sol-Gel, but the type that is applied for cookware (Ceramic Non-stick) is more accurately described as “ceramic-like” or “hybrid ceramic”. The French call it “Hybride organo-minéraux”. As the article mentions, with this type of coating, if from a reputable manufacturer, there will be no added Lead, Cadmium or any other toxic heavy metals. It is not the same as glass or glazed ceramicware that was sometimes imported from dubious sources, which possibly imparted some bad connotations on the term “ceramic”.

    Regarding cooking temperatures, Ceramic Non-stick is less of a heat-blocker in comparison with the PTFE-type. Accordingly, you can achieve the same cooking result with a lower heat setting. This will ensure healthier cooking and will prolong the life of the non-stick properties.

    The old chestnut about the lifetime of Ceramic Non-stick being 1/6th that of the PTFE-type was first propagated by manufacturers who made their profits at that time mainly from the older technology. There are still such references floating around the Internet. If used according to the Care & Use Instructions, a good Ceramic Non-stick pan will last just as long or perhaps longer. In general, the durability of Ceramic Non-stick is becoming better across the market leaders like, for example, Thermolon and Greblon. This is why in the latest Home Word Consumer Survey conducted in 2016, more than half of respondents (53%) stated their intention to buy Ceramic Non-stick as their next cookware purchase. BTW, the eco-friendly point relates more to Ceramic Non-stick coatings not needing highly fluorinated processing aids (short chain PFAS’s) in their manufacture. These short chain PFAS’s are highly persistent in the environment; many are found in the food chain and are in our blood. These materials are bio-accumulative and will stay in our bodies for years and years and are likely to have detrimental effects on our health as some are classed as potential Endocrine Disruptors and some as likely Carcinogens. This is why 200+ Scientists came together to sign the Madrid Statement to urge manufacturers to find non-fluorinated alternatives. This applies not just to old-style cookware coatings but also to a host of plastics and coatings used in consumer goods, water proofing agents, firefighting foams etc. Check out:



    Here, PTFE itself is not so much the problem – it’s the short chain, highly fluorinated processing aids that are associated with it.

    We can argue backwards and forwards (tit for tat) on the pros and cons of each type of Non-stick coating. At the end of the day, the consumer now has a choice, which was never given by the big coating companies and cookware companies before Thermolon put Sol-Gel into the mass market.

    • Hi Chris, thank you for such a well informed and well researched comment. I found it very useful and I’m sure other readers will also benefit!

  73. I miss the point your environmental friendly advantage for ceramic pans : in the long run, even if producing one of them polutes a liss less, since they last a lot less, you will have to use 6 of them to have the equivalent of the life of a good teflon pan. So, not only you will have poluted more in the production, but you will have used a lot more metal to produce them and probably (if you don’t have agood way of recycling them, produced a lot more trash!

    • Fair point Luis, though in the article I do clarify that it is “primarily because at higher temperatures, the coating won’t break down and emits fumes that are bad for the environment..”. I wasn’t referring to the production side of things. But I see your point. Personally I favor a good ptfe non-stick pan over ceramic coated. It will lasts longer and provide way better non-stick features.

  74. Hi,
    interesting blog here.
    are there hard anodized aluminum pans that do NOT have additional non-stick coating?

    • hi Gino, great question and one I’ve also wondered and researched a while back. At one point, Calphalon used to sell a line of non-coated hard anodized cookware under the Calphalon Commercial label. However, I can’t seem to find it available anywhere which leads me to believe they are discontinued. Seems like hard-anodized has become synonymous with non-stick coated!

    • hi Tony, it uses magma-tech which seems to be a reinforced ptfe (teflon) based non-stick coating, which is pfoa free, which would be expected from any reputable company. The suppliers they list for their coatings include Dupont (makers of Teflon) and Whitford (makers of Eterna, Eclipse, QuanTanium). See here https://www.flonalcookware.it/en/non-stick-coating.html

      Appears to be a high quality 5 layer non-stick coating but there are only a few reviews to go by so far.

  75. Do you know anything about O.M.S collection non-stick granite cookware (made in Turkey).

    I’m living in Chile (south america) and need to buy some cookware. I want to avoid anything toxic.

    There are not too many good options here, but today i did see a store selling the O.M.S. granite cookware. I visited the manufacurers webite (omscollection.com) but it had no info about what the cookware is made of.

    my biggest concern is that it could contain lead. and I would also like to know if the base is made of

    Do you have any experience or knowledge of what their cookware is made of?

    There is another option here by tefal, which has a titanium cookware

    what do you think my best choice would be?

    any thoughts on this would be very appreciated

    • hi Eric, I’m not familiar with OMS so can’t really comment on their cookware and the website seems to be in turkish.
      Tefal on the other hand is very familiar and their titanium cookware is a reinforced nonstick coating that is ptfe based (ie. teflon). Personally I see no issue with using teflon type nonstick as long as you use it as it is intended. If it helps, you can read my non-stick cookware guide here: What do you mean it’s not Teflon??

    • Hello Eric,
      I am writing this message on behalf of O.M.S. Collection that you are looking for further info concerning our non-stick product range in particular with granite ones.
      The thing I must tell is the whole goods produced by us, are not harmful to your health and all lead & cadmium free. Certificates and test results can be shared discretionary through e-mail. Whole industry uses ptfe based granite cookware. In that case, you had better interrogate them with their even goods in process and raw materials’ certificates. O.M.S. goods are being exported up to 62 countries including Germany, the UK, USA and Australia that have the solid regulation & legistlation in terms of food contact. No need to worry about health issues.

  76. We want to buy a pan we saw advertised on TV ( As Seen On TV). It’s brand name is “Copper Chef” . It says it has cerami-tech non-stick coating and is PTFE and PFOA free. It has a stainles steel induction plate. It says it was made in China. Is it safe for birds?

    • hi Jeanette, I’m familiar with the ad. If what they claim is correct, the pans should be safe for birds since there is no ptfe in the non-stick coating, only ceramic.

  77. Lagostina Q5524864 Axia Stainless Steel Ceramic Nonstick PFOA PTFE Free Pasta Pot with Lid and Pasta Insert Cookware, 6-Quart, Silver.

    Is safe to cook in this ceramic even if it is not part of the recommended products/brands you are suggesting for ceramic coated non-stick cookware like Thermolon coated cookware or Greblon coated cookware made by Weilburger Coatings Germany.

  78. Hi, I am looking for a non stick pan (want to replace teflon), mostly to cook eggs and preparations with melted cheese for my kids. Is the Woll Nowo line a good option? Or le Creuset with non stick coating would be enough? Titanium is supposed to be scratch resistant so I m inclined for Woll but there are so many options that Im really confused. I live in the Netherlands. What would you choose? TIA!

    • hi Maria, thanks for stopping by!
      Personally I feel that for eggs, one needs a traditional non-stick pan, nothing else performs as well. As for Woll Novo, I am not familiar with that brand in North America but from what I can read on their site, they do have a layer of non-stick coating on their pans, which seems to be some form of PTFE (aka teflon). So there’s no getting away from teflon if you are looking for a non-stick pan for eggs :( I have no experience using le creuset for eggs so I can’t comment on that but I’m hoping another reader can pitch in.

    • I’ve been using GreenPan to cook eggs. It actually works better than traditional nonstick pans. GreenPan also requires very little oil or butter. The pans took a little getting used to but I’m now very happy with them.

  79. Purchased a copper chef crisper
    Can’t seem to find out if it’s safe . I have
    a gothem steel crisper pan which is safe
    Please advise

    • hi Maxine, I would expect the Copper Chef crisper to be as safe as any other ceramic coated cookware, like your Gotham steel crisper. I’m not sure why you would feel its unsafe compared to the other pan you have. Both have ceramic non-stick coatings and in fact look very similar to each other.

  80. I have a ceramic skillet I purchased about a year ago from the local Belk department store. It is a Cooks Tool brand which is the Belk brand. It was very good at being non stick to begin with, but as it ages, foods have started sticking. Does this happen with most ceramics? Does it mean it is inferior quality?

    • Sue, based on a review of 100’s of users, it seems this happens with most ceramic coated pans, the non-stick coating stops being effective around/within the 1 year mark. Seems you are experiencing the same.

      • I second the motion. My only ceramic coated skillet, carefully used, degraded in a few months. After a year, I tossed it. My Teflon pans have lasted about four years each. (I’m a fan of copper-tin, tri-ply,…)

  81. When my husband and I bought our house my mother-in-law bought for us a very nice, very expensive cooking set. I’m talking hundreds of dollars for a few sauce pans, a frying pan and lids. After more and more information starting coming out about teflon and the dangers of cooking with them, I began researching. After having kids I was even more concerned about the risk factor. About a year and a half ago my mother replaced those teflon pans for us as a Christmas present with a great stainless steel set. Very nice set, but not non stick. I was fortunate enough to receive an Ozeri Green Earth Wok to review for free. My husband and I basically use this wok for EVERYTHING! In fact we love it so much we are looking at the different options to purchase the other 3 frying pans from the same company. We’ve had this pan for over a year. Literally nothing sticks to it, it is a dream to clean, we handwash it, but we’ve never once needed to scrub it, everything just slides right off. The key is to take care of the pans. Cook on low heat, you’ll find that the property of the pan cooks it just as quickly as a teflon pan on higher heat and don’t use any utensils that will scratch it.
    Thank you for your article and the reassurance that I have made a good choice for my family’s health, it is greatly appreciated.

    • Thank you so much for sharing your experience Lisa! So good to hear the Ozeri pans are working out for you!

  82. I am a little confused by this article – it seems to be insinuating that all ceramic pans (including Greblon coated pans) do NOT contain PTFE, and specifically names the Ozeri pans as an option. However I emailed Ozeri and asked if their Stone Earth Greblon coated pans were PTFE free and they emailed back saying this:

    Dear Erin,

    Thank you for contacting us regarding the Ozeri Frying Pans. We are more than happy to assist you at this time. Unfortunately, this specific pan is not PTFE free. However, we do ensure that the pans are safe and won’t run the risk of harming the customer.

    Pyrolysis of PTFE is detectable at 200 °C (392 °F), and it evolves several fluorocarbon gases and a sublimate. An animal study conducted in 1955 concluded that it is unlikely that these products would be generated in amounts significant to health at temperatures below 250 °C (482 °F).
    While PTFE is stable and nontoxic at lower temperatures, it begins to deteriorate after the temperature of cookware reaches about 260 °C (500 °F), and decomposes above 350 °C (662 °F). The degradation by-products can be lethal to birds, and can cause flu-like symptoms in humans—see polymer fume fever.
    Meat is usually fried between 204 and 232 °C (399 and 450 °F), and most oils start to smoke before a temperature of 260 °C (500 °F) is reached, but there are at least two cooking oils (refined safflower oil at 265 °C (510 °F) and avocado oil at 271 °C (520 °F)) that have a higher smoke point.

    Our pans are designed to be used with low to medium-high heat and never exceed a certain temperature setting.

    If you have any other questions or concerns, please feel free to contact me.

    Thank you and have a wonderful day!

    Chris W
    Ozeri Customer Service

    • hi Erin, you are right in saying its confusing because it really is!
      As far as your comments about Ozeri, yes, their Green Earth Ceramic coated pans are PTFE free.
      You have mentioned their Stone Earth line which, as far as I can tell, does not say Greblon ceramic, but rather, a ‘stone derived coating from Germany’. From what I can understand, the top coating is ceramic/stone, and there is another layer in the middle which is PTFE, meaning the ptfe does not come in contact with the food. Here’s what they say in their literature: The Stone Earth Pan delivers unprecedented non-stick performance without the risk of exposure to controversial perfluorinated chemicals. (perfluorinated chemicals = PTFE).

      I totally understand how confusing it is to get through the marketing of cookware manufacturers but its pretty clear that this line of cookware does contain ceramic AND ptfe and nowhere in their literature do they claim that it is ptfe free.
      I don’t know if that helped any..?

  83. Hi, I own a greenpan non stick ceramic pot. Somehow there was a small chip, I really dont know how it got there. All my utensils are wood or plastic or silicone. Is the pot still safe to use?

  84. I have a couple of Cruisnart Element Pans, which I love….can you tell me did I cook something too hot and I’ve seen little red coating marks on my cooktop stove from the pan red paint. Just wondering if I’m doing it wrong. Paula Johnson, Denver, Colorado

    • Hi Paula, it is very possible you heated the pan on high which made the red outside coating to come off on the stove. Though to me that would be disappointing.

  85. Hi, I live in Canada…and I’m not sure how lax or stringent safety regulations on pans are here….but I bought a ceramic pan imported by a Canadian importer…. the brand name of the cookware is SEBATIER. French sounding brand (not sure from where) and then I see that the pan is made in Thailand. Given you spoke about ceramic cookware being manufactured in certain places like Asian countries may possibly leach lead or cadmium into food….could you please tell me if I have to worry that it may be the case with mine? Thanks so much…

      • Hi Alexandra, I am aware of Sabatier as a French brand in high quality knife sets, I wonder if its the same brand in your cookware?
        In any case, I think you can rest assured, laws in Canada are pretty stringent as far as public health and safety goes. Health Canada and its related bodies like Bureau of Chemical Safety (its like the FDA in the US) are tasked with making sure that all goods sold in the country comply with Canada’s Food and Drug Act and Regulations. Obviously I can’t know for sure but I would feel quite safe if I were you.

    • Hello Oost, thank you for stopping by and commenting. Scanpans are as safe as any good quality non-stick pan. The non-stick coating is a proprietary blend of ceramic titanium reinforced PTFE (i.e like Teflon). Personally I have no issue with non-stick pans as long as you use them correctly. According to many users, Scanpan is one of the more durable non-stick pans. You can read my review of Scanpan frypans here. I hope that helps.

  86. Just wanted to know if Bergner is an established and reliable brand?
    Meaning, can it it be relied on for safety with respect to its coatings applied on its cookware, and concerning the overall quality of its products.

    • Hi Santosh, I was asked a similar question by another reader a few weeks ago so I will just paste what I replied to them:

      ‘I am not familiar with Bergner but a quick Google search shows they are a European company with revenues of a quarter billion dollars per year. For a company of that size, it is very likely they comply with European food contact regulations which essentially sets out the general principles of safety and inertness for all materials that come in contact with food. Personally i would feel quite comfortable using the pan.’

      I hope that helps!

  87. Hello.
    Very interesting article.
    I found this pan from T-fal: C71807 Precision Stainless Steel Nonstick Ceramic Coating PTFE PFOA and Cadmium Free.
    It seems good to me, but…. i really dont know if it woikd be a good choice. Any suggestions?

    • hi Patricia, thanks for visiting my site! I actually do like T-fal products generally, and this one is a decent pan. My only warning about a ceramic coated pan is durability of the nonstick…. chances are high it will not last too long so just be aware of that.

    • hello MomOf2, Sorry it took me a bit of time to respond to this message.
      I wouldn’t be too concerned about the pans, just follow the instructions that come with it and you should be fine.
      Are you concerned about anything in particular? Some people have found that the coating chips quite easily. I would encourage you to read my review of Aluminum pans in general if you are interested in understanding aluminum pans.

  88. How do I get albumen off my ceramic frypan? Even with a slight abrasive cleaner, it seems to stick. I have the heat only on low or medium and it still sticks. Help!

    • Hi Nancy, I would avoid using any abrasive cleaner, that will scour off the coating. Have you tried baking soda in boiling water? That often works wonders. And I would recommend adding a bit of oil or butter next time to prevent the food from sticking.

  89. Proposition 65 only applies to the State of California. This is very different from FDA requirements. Maybe a little more research is needed on what the FDA regulations really are.

  90. It is wonderful that Weilburger Coatings sent you this beautiful letter that their GREBLON coating is absolutely safe, saying “…naturally, for us to market safe products, food contact for us means no lead, no cadmium, no PFOA, no PFOS…”, meaning they want to make sure that customers get a healthy, non-toxic product. Interesting is that on their website greblon.com it says “…all the newly formulated GREBLON® PTFE coating systems show excellent abrasion resistance in tests along with improved surface design…”, meaning their coating is PTFE based, which is a toxic chemical, also used in Teflon, that can be lethal to birds, and can cause flu-like symptoms in humans. I’m wondering why Weilburger Coatings were hiding this fact in the statement they’ve sent to you.

    • Hi Mark, thanks for writing. If you had read further on their site, you would see that Greblon is available both in a ceramic based as well as PTFE (teflon) based version. Our query to them was specifically about their ceramic coating to which they replied as you have pointed out. So as far as I’m concerned, nothing was being hidden.

    • Hi Lynda, almost all non-stick coated cookware claims to be PFOA free…. you can read more here to understand the difference between PTFE (teflon) and PFOA. As of 2015 most PFOA has been phased out as per the Environment Protection Agency.

      As for copper titanium ceramic, its still ceramic, just reinforced.
      All pancake griddles, as far as I know, all of them have a ptfe nonstick coating. Personally I find them safe to use as long as you don’t over heat.

  91. I am very unhappy with the Zwilling product. The ceramic has chipped away on my original pan in less than 1 month and its replacement has done the same. I have only used wood or plastic implements and have only cooked cereal and water in the pan. I am so disappointed that a German company can produce such an inferior product. This product simply is not well executed.

    • Hi Archana, I am not familiar with Bergner but a quick Google search shows they are a European company with revenues of a quarter billion dollars per year. For a company of that size, it is very likely they comply with European food contact regulations which essentially sets out the general principles of safety and inertness for all materials that come in contact with food. Personally i would feel quite comfortable using the pan.

  92. Two interesting products in this category that I did not see previously mentioned are Baumalu Céracuivre, where Greblon® coating (instead of satinless or tin) is applied directly to the interior of Baumalu copper pans, and Woll aluminum pans coated via their own in-house process which incorporates bits of diamond or sapphire in the top coating surface to make it more wear resistant. I haven’t yet purchased the Céracuivre, but I can attest to the durability of the coating on Woll Saphir Lite pans.

    • Thank you John, I wasn’t aware of ceramic coated copper cookware, I’m glad you brought it to my attention. I will definitely do some more research and add it to the list.

  93. Just a clarification – Proposition 65 only applies to products sold in California. The Proposition 65 list relies on information from the FDA, but the FDA is not necessarily regulating particular products. Also, in most cases the law only requires notification of a chemical compound’s presence so that the consumer makes the decision whether or not to buy it.

  94. My Gourmet-Lving cookwear is just over a year old and I live alone. What can I do to make my pans non stick again. I’ve never used anything but plastic wear on them but they’ve lost their non stick quality

    • Hi Julie, unfortunately that is the common experience with ceramic non-stick cookware, the nonstick lasts only about a year. If the coating is still intact, you are good to use the pans but you will have to add some sort of cooking grease to prevent food from sticking. You might have to get new pans if that doesn’t help.

  95. Hi, I have been searching for Hard anodized, ceramic coated cookware sets. Please suggest some good ones with and without heat resistant handles.

    • Hello Harsh, if you’re looking for a set, I can suggest GreenPan. They have fairly good reviews, though keep in mind, ceramic non-stick coatings are usually not as non-stick and don’t last as long as a teflon (ptfe) type coating. Another set that you might want to consider is the Italian brand Bialetti.

  96. I am about to buy a
    Unold Backmeister Extra
    nr. 18-050-123
    with ceramic content on the baking form, they say.
    I read it is made with titanium – and does not last really long when used often.
    I do not worry for this – but I worry for the health. Please tell me is this material safe ? I can not find details about nowhere…
    Thank you.

    • Hello Sylvia, thank you for stopping by. I am not familiar with that brand, nor do I think its available in North America…. based on a quick search, it seems to be a German brand? Unfortunately. I don’t know anything about it but I would encourage you to contact the company and ask them about the coating so you know what it is. This way you can decide if you want to purchase it or not.

    • What about EuroCAST cookware? I am about to buy a set at Sams Club and they look amazing, and have a lifetime warrantee. Yheybare titanium with ceramic coating. Is this a good brand? They are pricey but look like very good quality

      • Casey, I looked into EuroCAST as well. It seems it’s marketed by a company that sells bamboo pillows and many other items at tradeshows. Homerun productions I think. When you ask about the surface, there is not a clear answer that made sense to me. It’s also really lightweight, seems lower quality. Warranty very limited too. I’m thinking maybe their focus is not cookware, but selling items in bulk–hype. So upon further looking I found Titanium Cookware that is made in Germany, that is hand-cast and solid/heavy. It was an investment but it is great to cook with. The company only sells cookware. Shipped it to my door.

  97. I’ve got my eye on a AMT Gastrogus pressure cooker which has a LOTAN non- stick coating.
    Do you have any info on this LOTAN stuff.
    I only use ceramic coated pans.

    • Hello Russ, I’m not familiar with Lotan nonstick coating so I did a quick search and while it seems like a very high quality and very durable coating, nothing in the literature clarifies if the non-stick coating is Ptfe (teflon) based or ceramic based. I would highly recommend contacting the company to find out since it is important for you to use only ceramic coatings.

  98. I received Faberware New Traditions Porcelain cookware for Christmas. The box states they are PFOA free. I was wondering if they are PTFE free as well? I can’t seem to get a straight answer from the company. I have two birds so PFOA & PTFE is a death sentence for them. Also is porcelain & ceramic the same??

    • hi Wendy, as far as I know porcelain is a type of ceramic so in terms of cookware, the terms mean the same thing.
      As for Faberware New Traditions, your best bet is to call the company again and get a definitive answer about PTFE as they do not publish what the interior non-stick coating is.

  99. Most people of the Asian-country ‘ Sri Lanka ‘ use earthen-clay pots for cooking.

    I think that even Titanium-pans are not safe.
    Cast-iron cooking pans are the healthiest option as our body needs iron everyday, although I sometimes use a Double Ceramic Pan manufactured by the company ‘ NIRLON ‘.
    However, cooking in cast-iron utensils only supply about 20 % of our daily requirement of iron.

    I ( male, age 47 ) stay in country India, near city Kolkata ( http://www.ideas4all.com/users/51714-rajib69 ).

    • That is incorrect information:
      Cast Iron does put off iron (a different type of iron)
      Iron cause blood to thicken. Most men are NOT usually iron deficient and too much iron can lead to stroke. Some women are more likely to be iron defecient but again this is not the right type of iron replacement and too much can cause strokes in women as well as other health concerns.

      Recommendation: see your Physician if you are concerned about your iron levels and choose safe cookware.

  100. Can aluminum find its way through the ceramic coating when cooking? While anodized aluminum had wonderful conductivity properties, l do not wish to injest it and worry about that.

    • Hi Liz, great question! And I will attempt to answer it to the best of my knowledge.

      In a coated pan, be it ceramic coated or teflon coated, the food DOES NOT come in contact with the underlying aluminum pan and therefore there is no fear of aluminum leaching into the food.

      Now if the pan gets scratched and exposes the underlying metal, it is important to know that it is not raw aluminum but anodized aluminum. Anodization is a process that creates a hard oxidized layer on the surface of the metal which makes it tough and non-reactive with food. So in my books, I wouldn’t worry about aluminum finding its way into the food.

      If its still a concern, I always recommend going for Stainless steel cookware with an aluminum core, e.g. the Cuisinart MultiClad Pro. That way, you get the non-reactive steel touching the food but you still get the heat conductivity of the aluminum core.
      I hope that helped!

    • The concern about aluminum was completely unfounded. The “researcher” that claimed he found aluminum in the brain tissue had to admit that he screwed up and contaminated the tissue sample with contrast stain. No one else ever found aluminum in brain tissue from Alzheimer’s patients. Unfortunately the news media did not publicize the idiot’s mistake and retraction.

  101. that german company said lead won’t leach into food it didn’t say they don’t use lead. The same with USA regulations. It’s about leaching not whether lead is there. We all know big business conducts there testing to suit there needs and will always say there is no leaching. Plastic blenders such as Vitamix say the same thing yet after a few years of use you can see wear and tear to the plastic so how can it now be leaching. Ceramics likely have lead cadmium etc and they’ll say it doesn’t leach.. I buy pure titanium with no coatings. Nothing to worry about if no chemicals heavy metals are there

  102. My concern is the Plastic, or other synthetic chemical content of Ceramic Coatings. Did you specifically ask this? Contacting “Orgreenic” cookware I found that the ceramic is very small beeds floated in a substrate of – well they couldn’t tell me.

    If it’s TRUE ceramic you would be able to use anytype of utensil, including SS and it would last = well forever, like ceramic does. You need to dig deeper for the truth here, and let us all know. I suspect these are all “plastic” products with these microbeeds mixed in. I know ceramics, and if you can scratch it – it’s not hi fired ceramics.

    • Hi Kasey, great points and I understand you sense of skepticism, I think we all feel it at some point.
      I’m afraid I’m going to have to qualify that my understanding is that of a layperson, not a scientist. But what I understood is that the ceramic coating is applied as a an inorganic gel (Sol Gel process) which ensures even distribution of the ceramic particles over the metal surface of the pan. The base of the solution is silicon and water, not plastic.

      Additionally, if a reputable cookware brand claims the cookware is free of PTFE (i.e plastic compounds) I would take it to mean there is no plastic compound in the coating.

      Ceramic is a tough material which is scratch and abrasion resistant but I’m not sure it’s completely scratch proof. At least not if I look at my heavily scratched but well used all ceramic slow cooker…..

  103. I was recently tested for metal allergies for dental work and discovered I am allergic to all metals. Therefore I have to get rid of all of my cookware. I have been researching for six months and have read everything I can get my hands on. These comments were excellent, but have just confused me more. What would you recommend I buy if you were in my position? Years ago I was using Corning products, but can not find the stove top sets anymore. Thanks.

    • Hi Anita, thanks for writing. You are certainly in a tough spot as most cookware is some sort of metal, be it stainless steel, aluminum or cast iron, with or without some sort of non-stick coating. As for Corning, they stopped producing their stove top cookware around the year 2000 as an effort to reduce unprofitable product lines. All their products are now made of stoneware which cannot be used on the stovetop.

      So that leaves you with the option of 100% ceramic cookware and the best one that i know if is Xtrema by Ceramcor. The cookware is made entirely of ceramic material with no metals underneath. They have an entire line of cookware as well as single items that you can purchase directly from their website. I hope that helps and good luck!

    • Hi Anita,

      Vision glass pots and serving bowls by corning are available online and at Corning stores at outlet malls. Just bought 2 last month.

      • Actually the vintage Visions found on ebay were better made. I did the research on that and the newer ones are thinner, lighter and have some problems that the vintage ones do not. I obtained two very nice Visions glass cooking pots from an ebay seller that were almost brand new and one was in the original box, never used! They were either made in USA or France and will have it on the handle. I highly recommend ebay for finding the older ones.

    • Anita Mc Queen – have you been tested for a second or third opinion? Seems that is a difficult diagnosis for you and I wondered if you had a condition called burning mouth with this allergy? I have BMS and am trying to find out why. thanks

  104. I live overseas so don’t have the luxury of purchasing cookware made in the U.S. I recently bought ceramic cookware by Lock & Lock, made in China. They told me there is no lead or cadmium, nor PTFE or PFOA in their products. How can I know for sure?

    • Hi Rinah, I believe Lock & Lock cookware is available in the US too so to me that would be a good indicator that the cookware complies with the US regulations specifically Prop 65. Beyond that, unless there are specific tests done for a cookware, you really have to go by the manufacturers claims and err on the side of caution if you have doubts.

  105. Hi, and thanks for an excellent page with a lot of good information. Can you elaborate a little about the DuraCeramic™ nonstick coating and Non stick aluminium coating. What is in the DuraCeramic, and will the non stick aluminium release aluminium to your food? I mainly think of those in connection with a slow cooker, where the food will be in contact with the surface for a long time but at lower temperatures.

      • Hi Glenda, Duraceramic is a ceramic based (i.e. non teflon or ptfe based) non-stick coating. It seems to perform reasonably well but I don’t know how durable it has proven to be. Most ceramic non-stick coatings don’t seem to last as long as teflon type coatings.

        As for the above question about whether aluminum will leach into food, the simple answer is no. If you’re interested in more detail, read my article about aluminum cookware.

  106. Hi

    I have a Xylan ceramic coated bun tray (double coated), is it safe to use please?
    I’ve removed any Teflon coated items from my house and don’t want to replace with something of a similar ilk from the same manufacturer.
    I believe Xylan is a trademark of DuPont as is Teflon which raises concerns for me and I would appreciate some clarification prior to my using for the first time to help me decide whether I use it or I take it back to the store please.
    I bought it to do Yorkshire puddings in which require a high temperature, after enquiring with the supplier they say this tray is safe up to 230c (which is ok for my required purpose), but makes me wonder what would constitute it not being safe after that point of 230c?!
    Any advice would be greatly appreciated please.
    Many thanks

    • Hi Kay, thanks for your comment and question. Xylan is made by the company Whitford and comes in both a ptfe (aka teflon) based formulation as well as silicon or ceramic based. In the case of bakeware it is ceramic based so you can be sure there is not teflon type coating on your baking tray.

      Ceramic coated cookware, while not as non-stick as Teflon coated, has been found to be safe under higher temperatures (within the confines of normal cooking/baking).

      I hope that helps resolve your question.

  107. Are there any relaible tests for ceramic slowcooker inserts? There are claims that they leach lead and that adherance to FDA guidelines is hit or miss. Some manufacturers are offering anti-stick coated liners, but they do not readily disclose the type of material. Example: Andrew James (UK). One exception is K2 in Germany, which claims to use an anti-stick titanium coating.

    • Hi Julie, thanks for stopping by. I don’t know of any reliable tests for ceramic inserts but like I said in the article, I would rely on good brands which (should) comply with Prop 65 when it comes to safety of consumer products. Personally, I’ve been using a ceramic slow cooker for years and I trust that it is ok to use!

  108. Hi, thanks a lot for your great guide. What’s your idea about stainless steel cookware with Teflon coating? It’s a product of Carl Weill cookware. How is the quality of Carl Weill cookware?

    • Hello Sheyda, thank you for visiting this site and your comment. To be honest i have no knowledge of Carl Weill cookware so i can’t offer any opinion or knowledge of it.

  109. Hi! What can you share about the Red Copper line? I’ve been seeing infomercials pushing them. Thanks, Connie

    • Hi Connie, I’m afraid I don’t know much beyond the infomercials so all I know is that its a ceramic non-stick coated pan. Don’t know about its quality or durability.

  110. Hey, thanks for the great guide! I have however one question. Is black anodized aluminum the same thing as hard anodized aluminium? Are you familiar with the french brand Mauviel and their Mstone collection?

    • Hi Karel, thanks for the compliment and your question.
      Very simply putting it, anodizing is the process by which the surface of an aluminum sheet is oxidized to form a harder surface. During the process, the anodized aluminum surface can be dyed into many different colors, black being one of them. As far as I know, that is what black anodized aluminum is.

      Mauviel is a well known, higher end french brand, pricey but known for quality. While I haven’t used it, I know their Mstone collection is anodized aluminum with a high quality ceramic non-stick coating. It is supposed to be super durable so if you are using it, do let us know how it turns out!

  111. Hi, I have spent several days researching “safe cookware” for our home. My husband has developed significant health issues & we, as a family, our finding no one wants to lift & clean our beloved cast iron/or, porcelain-lined cast iron to clean as he used to be our primary washer of the pots. We love the porcelain lined fry pans, except for the smaller pans so easy to lift the large ones are really getting hard to deal with. We use stainless for stock pot use (boiling water) as other items require a significant amt of oil to not stick. We have researched porcelain-lined aluminum pans and were drawn to the Wear Ever Pure Living product for being free of lead, cadmium, PFOA, & PTFE free as well as it’s good ratings for durability over some of the other similar priced lines. HOWEVER, the company will not give us information as to the technology used to apply the ceramic. We are fearful of NANO applied technology as we don’t want small particles to get into the human body. We are confused as to NANO, vs THERMOLON vs how else are they applied silicone-gel and to which of these 3 manufacturing methods to apply the ceramic to the aluminum is the safest? Lastly, should we only seek out hard annodized aluminum for the base under the ceramic as some ceramic lined aluminum say this and others don’t I think? Any help would be very greatly appreciated.

    • Hi Kate, to be honest, my information about how ceramic/porcelain coatings are applied is limited to knowing that most are applied using Sol-gel technology. I don’t know if nano-technology is used and you are best to try the company again to get that information.

      As for hard anodized aluminum, I would seek pans that have a hard anodized base, simply because non-stick coatings applied to an anodized pan will last much longer than when applied to a plain pan.

      Maybe I’m biased, because most of my pans are stainless steel, but would you consider using stainless steel? It has a bit of a learning curve (read my guide here) but you are then free of all concerns of cookware coatings getting into food etc.

  112. Hi! I really found your reviews helpful. I have a Neoflam Cast Aluminum pan with Ecolon coating, and I wanna ask, is it really safe, like without PTFE, PFOA and PFOS, and doesn’t leech harmful chemicals like lead, cadmium, etc? I am very concerned about this. Thanks! I hope you can provide me with a helpful background info on this.

    • Thanks Anne, glad you found this helpful.
      Ecolon is a ceramic based coating which means that PTFE, PFOA and PFOs are not used in its making. As for lead and cadmium leaching in, I wouldn’t worry about it. Ceramic based cookware sold in the US HAS to comply with Proposition 65, an FDA requirement which stipulates that cookware has to be free of lead and cadmium. In addition, check the link to an FDA test report done on Neoflam. This should set your mind at ease.

      I hope I was able to help!

    • Hi Carolanne, I haven’t personally used the Tramontina pans but I hear they are quite a good product and provide a decent amount of non-stick. How long that non-stick lasts, I honestly don’t know yet.

  113. I have used the Thermolon but you are correct, they don’t last long. I have since changed to flameware (Cook on clay and Clay Coyote (which is now retiring). I also found a pan I wish you would comment on, Man Pans or now called Lloyd pans. They cook so well, you can use metal utensils. They are in my estimation the perfect pan if you tell me they are as safe as the mfg says they are. Love my clay flameware also. Please reply

    • Hello Marie, firstly, thank you for sharing your experience with Thermolon, I find first hand feedback so helpful for myself as well as other readers.
      As for Man Pans, here’s what I know. They use a proprietary coating called Gem X2 which is a water based, quartz-like finish that is bonded to the aluminum base of the pan. It is very tough, very durable and doesn’t chip or flake. These pans contain no PTFE or PFOA and the company describes them as ‘stick resistant, rather than non-stick, which means its a good idea to coat the pan with a light layer of oil or fat. From the info I can gather, this does seem to be a safe pan which has no harmful chemicals used in its manufacture, nor emits fumes if over heated. So based on this, Man pans seem to be a great choice for safety and durability.

  114. I’ve noticed that most of the brands of ceramic coated cookware that you mention are attached to a single layer of aluminum. There is no stainless steel at all. Is this sufficient for heat distribution? I’m wondering why many of the better cookware brands are constructed of aluminum within layers of stainless steel and these are not.

    • Hi Nancy, you’ve touched on a great question and one that might get explained if you get a chance to read my guide to choosing cookware.

      Let me try to summarize here so I can try answer your question:
      Aluminum on its own is a great conductor of heat but reacts with food. To make a pan, aluminum is first anodized which makes the aluminum hard, corrosion resistant and less reactive with food. Then it is coated with a non-stick layer. Most, if not all, non-stick cookware is hard-anodized aluminum with a coating of PTFE or Ceramic nonstick. There is no need for stainless steel in these pans.

      Stainless steel, on the other hand, is a poor conductor of heat but is durable and doesn’t react with food. So to make stainless steel pans, two or more layers of steel are sandwiched around a core of aluminum to take advantage of stainless steel but get the better heat conductivity of aluminum (or copper in some cases). This is how most good quality stainless steel cookware brands are made.

      I hope I was able to explain, do let me know if you have any other questions.

      • Hard anodized cookware, such as Calphalon Commercial Hard Anodized doesn’t have any coating over the anodized aluminum. The coating is harder than steel. I still use wood and silicone utensils with it. But it is also relatively non-stick on its own, and what does stick comes off easily with a non-stick safe scrubber. If there is buildup, barmans friend or even comet or Ajax could be used. Occasionally spend a day cleaning all the pans, I’ve quite a few, with Doramond cleaner. They’ll last your lifetime and your kids … the only “wearing” foods are like tomato sauces and other acidic ones, so keep a stainless pan around too. Don’t wash them in the dishwasher. The harsh very base soap will remove the coating eventually, and will stain it on one wash. It can take steel utensils, just no points or edges. I still use wood or silicon. Non-reactive to normal cooking, and no teflon. And cleans up easier than most. By the way, highly polished stainless will also be somewhat easy to cleanup if not scratched, so wood and silicon utensils there too, and no abrasive cleaners!

      • This is really helpful, thank you. When aluminium pans have this ceramic coating does that make them safe to use and free of any of the worries about aluminium cookware? I am just wondering if their is any advantage to getting stainless steel ceramic coated over aluminium (ceramic coated!). Usually I find aluminium pans a bit lighter which I prefer, but would rather get stainless steel base if it is safer.
        Thank you so much for the advice!

        • hi Lucy, thanks for stopping by. In my opinion, yes aluminum cookware is quite safe to use and if it interests you, you can read my detailed review titled What Everyone Needs to Know About Aluminum Cookware

          If you’re looking for ceramic coated nonstick cookware, I think you’ll get more choices with aluminum, there are very few stainless steel coated cookware sets. In any case a stainless steel pan would also have an aluminum core for better heat conductivity.

  115. Thank you so much once again for your rapid reply to my queries about the Cuisinart MSC600 3 in 1 slow cooker with Xylan coating insert pot.
    I think you have the best site going and hope other concerned consumers regarding all kinds of non stick kitchen products etc. become aware of it.
    I will certainly pass it along.
    Thanks very much for making me feel better about using my slow cooker birthday gift.
    So out of the box IT comes (LOL)!
    Best regards,

    • You’re so welcome Deena! And thank you for your compliments, it makes it worth it to do all the research!

  116. Thank you for such an informative website. It has certainly helped me to navigate thru some the confusing issues about all the different types of ‘safe’ cookware.
    I was hoping you would be able to clarify aspects of the Bialetti cookware.
    My son purchased a Bialetti TerraCotta frypan when he visited USA earlier this year.
    Is it as safe as the German brands of non-stick coated ceramic cookware re: free of PTFE, PFOA and PFOS?
    Thank you