How Safe Are the Cookware You Use?

Health Starts in the Kitchen

Health is better than anything else. That’s one of the first things we learn. Yes, even better than fries, chocolate cake, hearty cabbage rolls, or sweet holiday bread. That’s why we care so much about it—especially in the kitchen.

We care for our health through quality ingredients, proper cooking techniques, cleanliness, and hygiene—but also by using the right cookware and tools. So let’s take a closer look at the safety of cooking materials. Here’s a breakdown of the safest cookware you can use:

Stainless Steel Cookware

Stainless steel is a staple in kitchens—reliable, durable, and efficient. As long as the surface isn’t rusted or corroded (often a sign of old age or poor quality), it’s considered safe for cooking. The amount of metal that may leach into food is virtually zero.

Some health-conscious cooks avoid using stainless steel utensils (like whisks or spatulas) with these pots to reduce the chance of bacteria hiding in tiny surface scratches, but overall, it’s one of the safest materials out there.

Cast Iron Cookware

Historically, many people suffered from iron deficiencies, and the small amounts of iron transferred during cooking actually helped. Today, cast iron is prized not for its nutritional value, but for its superior heat retention and even cooking.

It’s effective and non-toxic—just make sure to avoid scrubbing with abrasive sponges or using soap, and always maintain the protective oil coating (also known as seasoning). The only real danger? Dropping a heavy cast iron pan on your foot!

Ceramic Cookware

High-quality ceramic products, like those made by Emile Henry, are lead-free and non-toxic. They can withstand a wide range of temperatures—up to 270°C or even 500°C, depending on the brand.

They’re also incredibly versatile: safe for the microwave, dishwasher, freezer, and oven. As long as you invest in genuine, high-quality ceramic, it’s both safe and effective for daily use.

Copper Cookware

Copper tends to react with food when heated, which is why copper pots are lined with stainless steel or another protective coating. Copper conducts heat nine times better than stainless steel, so when properly lined, it’s both high-performance and safe.

Just make sure the inner lining stays intact—never scratch or damage it. If the protective layer is compromised, the pot may become unsafe for cooking.