Beyond the Recipe: How Your Cooking Tools Change Everything

Written by Jennifer Wolff-Gillispie HWP, LC; Edited by Nicki Steinberger, Ph.D.

Originally published by A Voice For Choice Advocacy on February 27, 2025.

EDITOR’S SUMMARY: Chances are if you step into an Airbnb rental, a hotel that is kitchen-equipped, a friend’s house, or perhaps your own home, you’ll find pots and pans with black interior coatings; sometimes scratches in the material are visible. Research shows it’s a definite no-no to place your food on these chemically-treated skillets and saucepans, and heat to high temperatures. Associated health risks include respiratory distress, immune system disorders, and cancer.

Regardless of whether you meticulously prepare every dish from scratch, or simply boil noodles and pour your favorite sauce over them, the cookware you use matters. For millennia, ceramic vessels, mud and brick ovens, and cooking over an open flame were the only options available to prepare a meal. Later, copper and cast iron kettles replaced the more primitive predecessors, especially among the wealthy and nobility. During the 18th and 19th centuries, cast iron cookery tools became a mainstay in almost every American kitchen, but with developing technology and the need for convenience in the busy modern home, that changed. As innovations advanced and more families began working outside the home, time for meal preparation was greatly reduced, and the reliance on nonstick pans, crock pots, George Foreman grills, and air fryers increased exponentially. Opting for a stick-resistant pan that allows your eggs to slide right off, or dumping a variety of ingredients into a crockpot (setting it and forgetting it) is a great time (and money) saver, but at what cost?

The Grip of Big Chem: From Kitchen to Consumer

Cookware is an essential part of every modern kitchen, but some common materials can pose health risks. Over time, ingesting food cooked in pans made with toxic chemicals can lead to adverse effects on your health. Notably, nonstick coatings, particularly those made with polytetrafluoroethylene (PTFE), a.k.a. “Teflon,” have raised concerns due to the release of harmful chemicals (fluorinated polymers), such as perfluorooctanoic acid (PFOA) and perfluorooctane sulfonate (PFOS). Polytetrafluoroethylene (PTFE) is a synthetic polymer used in many nonstick products. Teflon, which was discovered by DuPont in 1938, was prized for its ability to prevent food from sticking to pots and pans, making cooking and cleanup easier. The problem is that when heated to high temperatures—above 500°F (260°C)—PTFE coatings can degrade and release noxious fumes that cause flu-like symptoms, a condition often referred to as "Teflon flu." Most standard kitchen stoves can easily allow a pan to reach 500 degrees when turned to high after several minutes. With higher-end or professional grade stovetops and ovens, the BTUs (British Thermal Units—a unit of measurement denoting heat output) may be even higher than a standard range, and can heat Teflon pans hotter and faster. These appliances, made from premium materials with performance in mind are often used in restaurant settings. As home chefs sought to create masterpieces like Julia Child in their own kitchens, the demand for high-performance, hotter ranges grew. While these sleek, fiery cooking stations delivered the perfect sear on a filet mignon, they also quietly created the ideal conditions for Teflon flu to occur. According to the article, “Teflon Out of the Frying Pan,” from The Ecologist:

“...PFOA has been linked to raised cholesterol and triglyceride (blood fat) levels in factory workers and, in animals, potentially dangerous changes in the size and weight of several important organs such as the brain, liver and spleen. Perfluorinates also act like skeleton keys in the endocrine system (the body’s communications network), activating deranged and mistimed hormonal signalling. This is a potential trigger for cancer, infertility and developmental abnormalities.”

Teflon flu, also known as polymer fume fever, can result in symptoms including fever, chills, headache, muscle aches, and difficulty breathing. The condition is often temporary, but repeated exposure to PTFE fumes may lead to serious long-term respiratory issues. In the article, “Canaries in the Kitchen,” from the Environmental Working Group (EWG), this association is supported:

“In two to five minutes on a conventional stovetop, cookware coated with Teflon and other nonstick surfaces can exceed temperatures at which the coating breaks apart and emits toxic particles and gases linked to hundreds, perhaps thousands, of pet bird deaths and an unknown number of human illnesses each year…”

ABC News corroborated this concern with a story in 2024 that reported on polymer fume fever:

“A recent record number of cases of polymer fume fever, also known as "Teflon flu," are putting a spotlight on one of the most common causes of the condition, the use of nonstick pans. Over 265 suspected cases of polymer fume fever were reported in 2023, the highest number of cases since the year 2000, according to America's Poison Centers, which represents the nation's 55 poison centers in partnership with the United States government.”

Teflon flu is not the only health risk associated with PTFE-coated pots and pans. Over time, if the food preparation tools are scratched or worn, PTFE particles, not just the fumes, can leach into food. Revisiting, “Teflon Out of the Frying Pan”:

“Also, since PFCs are persistent and bio-accumulate, it is the longer-term effects that may be most important and most devastating. These problems are only just coming to light because when toxicologists look for environmental poisons in humans they generally only examine fat and blood. But PFCs have been shown to accumulate in human organs like the liver, gallbladder and thyroid gland. In other primates, exposure to one of Teflon’s breakdown products, PFOA, has led to hypothyroidism (the condition of having an underactive thyroid). This effect is also apparent in human studies. A prolonged state of hypothyroidism is a risk for obesity, insulin resistance and thyroid cancer. Laboratory studies also show that PFOA is toxic to at least nine types of cell that regulate immune function. Cells in the spleen and thymus – both critical to immune function – are particularly vulnerable, and humans exposed to PFOA exhibit reduced immune function.”

Other materials, such as aluminum, copper, plastic, and titanium, are also problematic when they are not properly maintained or used. Aluminum is known for being lightweight and a good conductor of heat. Concerns, however, about aluminum's link to neurodegenerative diseases such as Alzheimer's have been raised over the years. Aluminum cookware can pose risks when the aluminum surface is compromised, such as through scratches or corrosion, which can lead to aluminum leaching into food. Acidic foods, such as tomatoes and lemons, can accelerate this process. While the extent of the health effects from ingesting small amounts of aluminum are still ambiguous, evidence concludes that prolonged exposure could lead to the accumulation of aluminum in the body that can damage your liver and kidneys. Research conducted by Chris Exley, who previously served as professor of bioinorganic chemistry at Keele University states:

"We have confirmed previous conclusions that the aluminium content of brain tissue in Alzheimer’s disease, autism spectrum disorder and multiple sclerosis is significantly elevated."

Copper, a traditionally-prized material for its heat conductivity, also carries health risks. While unlined copper cookware is popular in professional kitchens, it is highly-reactive, and cooking with it can result in copper seeping into food. Excessive copper intake can lead to copper toxicity, which presents symptoms such as abdominal pain, vomiting, diarrhea, and in severe cases, liver damage. To prevent this, many copper pots and pans are lined with stainless steel or tin to provide a non-corrosive surface. However, these linings can wear away over time, exposing the copper beneath. The U.S. Food and Drug Administration (FDA) has established guidelines for safe levels of copper consumption, but food industry experts caution that using copper kitchen gadgets improperly—especially in high-acidic cooking—could have adverse health effects. “Made In,” a high-end culinary company has this to say in “Is Copper Cookware Safe for Cooking?:

“When exposed to oxygen (i.e. the air), copper can break down over time. When exposed to acids (i.e. acidic foods like tomatoes and citrus) the metal can leach into the food, contaminating it. Although it's beautiful to look at and it efficiently conducts heat, copper is toxic when ingested. So, you don't want even trace amounts to get into your food.”

Caution extends beyond pots and pans; using plastic spatulas and spoons while cooking can jeopardize your health due to the release of harmful chemicals when exposed to heat. A study published in Chemosphere found that black plastic kitchen utensils often contain toxic flame retardants, such as decabromodiphenyl ether (deca-BDE), which can transfer into food during cooking. The researchers noted, "Health concerns related to flame retardants include carcinogenicity, endocrine disruption, neurotoxicity, and reproductive and developmental toxicity." To minimize exposure to these harmful substances, experts recommend using utensils made from safer materials like stainless steel, wood, or high-quality silicone. Plastic cutting boards can pose health risks too due to the release of microplastics during food preparation. Research indicates that chopping on plastic boards can produce millions of microplastic particles annually, which may be ingested with food. A study published in International Journal of Environmental Research and Public Health, “Microplastic Contamination of Chicken Meat and Fish through Plastic Cutting Boards,” found that "plastic cutting boards were found to be the source of microplastic (MP) contamination in raw cut fish and chicken," with contamination levels reaching up to 2.47 mg of microplastics per gram of fish. Ingesting microplastics has been linked to health issues, including inflammation, toxicity, and hormone disruption. Additionally, plastic boards can harbor bacteria in knife-induced grooves, increasing the risk of foodborne illnesses. To minimize these risks, consider using wooden cutting boards which have natural antimicrobial properties, and are less prone to releasing harmful particles.

Ceramic cooking implements, often marketed as nontoxic and free from PTFE and PFOA, are another popular choice. These vessels and crocks (crockpots included) are made from clay or porcelain, but the nonstick coating (that many still have) is fraught with major concerns. Pure and Simple Nourishment digs into this in their write-up “Is Ceramic Cookware Safe? Spoiler - Most Brands Aren't!”:

“When looking at ceramic cookware, the ceramic coatings used by many brands have been found to release titanium dioxide nanoparticles from the non-stick ceramic coating into food. This is a problem because eating nano titanium dioxide has been shown to cause many different health issues including causing harmful effects on fertility, damaging the liver, heart, brain, kidneys, as well as altering the gut microbiome. Titanium dioxide nano particles can also build up in and damage reproductive organs, affect the development of ovum and sperm, harm the growth and development of offspring, cause inflammation in the intestines and cause cancer.”

In addition to titanium dioxide, some ceramic glazes leach heavy metals like lead and cadmium into your food. If the ceramic chips off or becomes scratched, this risk increases. Recently, titanium nonstick pans have been marketed as indestructible, safe, and nontoxic alternatives to Teflon. While most agencies and organizations agree, Titanium Exposed has something else to say in their feature, “Titanium cookware safety risk – the debate is just heating up”:

“Questions about titanium cookware safety risks started to rise as titanium was presented more and more as the better alternative for the traditional non-stick cookware…But if you really want to assess titanium cookware safety concerns you’d have to look at the technology beyond the use of the word titanium as a marketing vehicle. There are two technologies right now that are explored as an alternative to traditional PTFE coatings… Although silicon coatings are PTFE free, and are marketed as being “safer” than their counterparts (Teflon and other similar nonstick coatings), the good usage recommendations are pretty much the same as for traditional non-stick cookware… this “safer” solutions could potentially prove to be even more harmful than traditional PTFE cookware.”

Eco-Friendly Kitchenware for a Healthier Home

Given the health concerns associated with chemically-produced kitchen tools, home cooks and chefs are seeking less hazardous options. Several materials are considered safer for cooking due to their nontoxic nature and durability, including “seasoned” cast iron, enamel coated cast iron, glass, wood, and stainless steel. When properly maintained, cast iron kitchenware lasts forever and does not emit toxic substances into your food. Some even say it can add beneficial amounts of iron to your body. Cast iron is durable and naturally nonstick once seasoned. Enamel-coated cast iron combines the heat retention and durability of cast iron with a non-reactive enamel coating. This eliminates the need for seasoning and prevents rusting. Learn how to use and properly season a cast iron skillet. These pans are workhorses, and won’t allow food to stick once you understand and implement best practices. They can be purchased new, or picked up at thrift or antique stores inexpensively. To season or reseason cast iron, these are the steps to take:

1. Clean the pan thoroughly. If there is food debris, remove it with soap and water. This should be the only time you use soap on your cast iron pan.

2. Spread out a small amount of oil or fat with a high smoke point (tallow or avocado oil), and cover all surfaces.

3. Place the pan upside down in a cold oven and set to 375 degrees. Use a baking sheet underneath to catch any drips.

4. Bake for one hour and then turn the oven off and let the pan cool completely.

5. If the pan is new, this process may need to be repeated several times to season it properly.

Glass cookware is another safe option, especially for baking. It does not transfer chemicals and is easy to clean. However, it is not suitable for stovetop cooking, as it can break or shatter under high heat unless otherwise specified. It is a poor conductor of heat, so it is best used in baking applications that don’t call for crisping or browning. Pyrex is a well-known brand of glassware, but buyer beware. It was originally made from borosilicate glass which is safe to cook with, but the glass formula has changed over the years and now includes soda-lime which could be toxic and does not stand up well to heat. Reports have indicated that lead has been “detected in some” soda-lime vessels. Another concern is when acidic food is stored in soda-lime glass for extended periods of time, chemicals may leach into the food. If you suspect your Pyrex or any other ceramic or glass cooking vessels or dishes contain lead, have them tested. To identify if you have borosilicate or soda-lime glass, look at the logo. Often older Pyrex with borosilicate will be marked in all caps (PYREX), while newer soda-lime versions will be lowercase (pyrex).

Stainless steel is a chemically stable, robust, and nontoxic material that is widely regarded as one of the safest options to cook with. The National Sanitation Federation (NSF) states that stainless steel is food safe as long as it is at least 16% chromium—a key component in making stainless steel. Most pots and pans are made with 18%. Stainless steel cookware is also made with nickel ranging between 8–10%. The numbers of each respective metal are represented on their product description as 18/8 or 18/10 (chromium/nickel). When making the decision on what types of materials are safe to use, opt for sturdy, high-quality items that cannot be damaged with long-term use. Crockpots and pressure cookers are now available with stainless steel inserts, and will help reduce your time in the kitchen while keeping the food inside safe. Given the widespread use of Big Chem in housewares and consumer goods industries, you can see that the culinary equipment you choose is as important to your health as the ingredients you select. Beth Bollinger, naturopath and mother of four says it simply:

“Today more than ever, people are focusing on making healthy choices and selecting fresh, organic ingredients. However, we can often overlook an important aspect of healthy cooking: what we are using to actually cook our food.”

Cooking sets made from cast iron, stainless steel, and glass offer a timeless, dependable, and health-conscious approach to meal preparation. These materials transform your kitchen into a sanctuary for nourishing food, free from harmful toxins. Cooking with them isn’t just about making beautiful dishes—it’s about investing in your health and the well-being of those you cook for. A well-seasoned cast iron skillet or a rustic teapot becomes more than just a tool; it carries stories, flavors, and traditions through generations. Imagine your great-granddaughter preparing meals in the same pan you use today—a testament to the lasting quality of thoughtfully chosen materials. By prioritizing durability and safety now, you’re not only creating a healthier home but also leaving a legacy that endures for years to come.

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