Cookware, Bakeware, Dinnerware, Cutting Boards & More!
- Aug 30, 2025
- 5 min read
Updated: Dec 23, 2025
Clean, safe cookware, free from toxins like PFAS, PFOS, plastic, and heavy metals.
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The kitchen is where health begins, and choosing the right tools matters. In this section, you’ll find toxin-free cookware, bakeware, and dinnerware made from the safest materials — free from heavy metals, lead, unsafe coatings, and questionable finishes.
From stainless steel and cast iron cookware to glass bakeware and lead-free dinnerware, every option is carefully vetted to support a clean, safe kitchen. Whether you’re preparing daily family meals or baking special treats, these products are chosen with one goal in mind: helping you cook, serve, and enjoy food without unwanted toxins.
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Pots & Pans
Cutting Boards
Baking Dishes
Plates
Bowls
Cups
Kids
Cookware & Dinnerware Q&A + Tips
Pre-Seasoned Cast Iron and Seed Oils
Most cast iron pans are sold pre-seasoned with industrial seed oils (like soybean oil), which many people try to avoid. If you want a clean surface, you can strip off the factory seasoning by scrubbing with steel wool or placing the pan in the oven’s self-clean cycle. Then, re-season it yourself using a safe oil like coconut oil, avocado oil, or even traditional animal fats. This way you know exactly what’s baked into your cookware.
Stainless Steel: Non-Stick Secrets
Stainless steel is durable and toxin-free, but many struggle with food sticking. The trick: let the pan preheat first on medium-high heat, then add your oil (like coconut or avocado oil). When the oil shimmers, add your food — this helps create a naturally non-stick surface. With practice, stainless can work almost as smoothly as non-stick pans without the chemicals.
18/8 stainless steel: a good all-purpose grade that balances corrosion resistance with lower nickel content.
18/0 stainless steel: the best option for those with nickel sensitivity, but note it is more prone to corrosion without nickel’s protective qualities.
Carbon Steel as a Safe Alternative
Carbon steel pans are similar to cast iron but lighter in weight, making them easier to handle. They also need seasoning to build up a natural non-stick surface, but once seasoned, they’re excellent for high-heat cooking and long-lasting durability.
Cooking with Glass Safely
Glass is a great non-toxic material, but not all glass is the same.
Borosilicate glass: stronger, more resistant to thermal shock, and less likely to shatter.
Soda-lime glass (like mason jars): more common and affordable, but sensitive to sudden temperature changes. To avoid cracks, don’t place hot glass on cold surfaces or pour boiling liquids into cold glass. Always let temperature changes happen gradually.
Glass Cookware: Borosilicate vs. Soda-Lime
Borosilicate Glass
Considered the safest type of glass for cookware.
Naturally lead- and cadmium-free, making it a trusted option for toxin-free living.
Highly resistant to thermal shock (sudden temperature changes), which means it’s far less likely to crack or shatter compared to soda-lime glass.
Stronger, more durable, and less prone to chips and scratches — making it especially great for kids’ dishes and cups or for families who want long-lasting pieces.
Many parents choose borosilicate for children because it’s sturdier than typical glass and can replace plastic or stainless steel options.
Soda-Lime Glass
The most common type of glass used in cookware and drinkware (including mason jars).
Generally regarded as safe and non-toxic.
More affordable and widely available than borosilicate.
Potential drawback: in acidic conditions (like citrus juices, vinegar, or tomato-based foods), soda-lime glass may leach very small amounts of elements such as sodium or calcium into the food or drink. Research suggests this leaching is minimal and not considered harmful in normal use.
More prone to thermal shock — it’s important to avoid drastic temperature changes (like pouring boiling water into a cold mason jar).
Cookware to Be Cautious About
Not all cookware is created equal. While materials like stainless steel, cast iron, carbon steel, and borosilicate glass are generally safe, some types raise more concerns. Here’s what to watch for — and what to consider if you’re not quite ready to go all-in on stainless or cast iron yet.
Non-Stick Cookware (Teflon & PFAS-based coatings)
Traditional non-stick pans often use PTFE (Teflon) or contain PFAS, also called “forever chemicals.” At high heat, these coatings can break down and release toxic fumes. PFAS are persistent in the environment and linked to health concerns.
Even brands that market “safe” non-stick sometimes come under scrutiny for PFAS contamination during manufacturing.
Better Option: If you still want a non-stick pan, look for a brand like GreenPan. Their Thermolon™ ceramic non-stick coating is made from sand-derived materials (silicon dioxide), not PFAS, PFOA, lead, or cadmium. They’re transparent about avoiding these chemicals, giving you more peace of mind while still getting non-stick performance. It’s not indestructible, but for many families it’s a helpful “transition pan” before diving into stainless steel or cast iron.
Pre-Seasoned Cast Iron
A safe and durable choice overall, but most cast iron is pre-seasoned with industrial seed oils.
To avoid that, you can strip the seasoning and re-season with coconut oil, avocado oil, or animal fats. Some brands sell unseasoned pans, but they’re less common because unseasoned iron rusts easily in storage.
Aluminum Cookware
Bare aluminum is reactive and can leach into food, especially with acidic recipes (like tomato sauces or citrus-based dishes).
Anodized aluminum is more stable and considered safer, though not as inert as stainless steel or glass.
Aluminum-core cookware (like many clad stainless pans) is generally safe — as long as the outer stainless layer isn’t damaged, the aluminum won’t touch your food. If the interior is scratched or worn through, it’s best to replace.
Copper Cookware
Unlined copper cookware can leach unsafe amounts of copper into food. Copper is beneficial in trace amounts but risky when uncontrolled.
Lined copper (stainless or tin) is safer, but always confirm what the lining is made of. Some lined pots may contain PFAS-based coatings.
Other Coated or Lined Cookware
Some “easy-clean” or “non-stick” cookware uses coatings that aren’t well disclosed and may contain PFAS or similar chemicals.
Transparency is key — always look for brands that clearly state PFAS-free, PFOA-free, PTFE-free, lead-free, and cadmium-free.
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