The Healthiest Cookware and Bakeware Options

One question that comes up frequently from our Naturally Savvy readers is, what cookware and bakeware can I safely use for my family? We take the time and expense to use natural, organic ingredients to prepare our meals, but if we then expose those healthy ingredients to toxic pots, pans, and baking sheets, it defeats the purpose. On top of that, when heated, some cookware and bakeware also emit dangerous elements into the air that our families and pets breathe in.

Before I get to the healthiest cookware and bakeware choices on the market, let’s look at the ones to avoid.

Avoid List for Cookware and Bakeware:


Aluminum has the advantages of being lightweight and relatively inexpensive. That’s where it ends, however. Aluminum can leach into your food and this mineral has been associated with Alzheimer’s disease as well as Parkinson’s disease, autism, and asthma. Although you’ll see claims that anodized aluminum will not leach as much aluminum if the surface is not damaged, there is still a risk. (Anodization is a chemical process that increases the oxide layer, making it more durable and less likely to corrode.) Even when cookware and bakeware are made with anodized aluminum, which has non-stick properties, the cooking surfaces usually don’t use this form of aluminum. Instead, manufacturers capitalize on the extra durability of anodized aluminum for the exterior of their products and use other non-stick surfaces (typically toxic) for the cooking surfaces. Anodized aluminum has been linked to brain and bone damage, according to Wayne Feister, DO, clinical assistant professor at the Ohio University College of Osteopathic Medicine. Another reason to avoid aluminum cookware and bakeware is the environmental impact. Aluminum must be mined and then processed, which contributes to pollution.

Read more: This is your Body on Aluminum Preservatives

Non-stick Products 

About seven decades ago, the non-stick surface known as Teflon made its debut, but since then similar coatings such as Anolon, Caphalon, Circulon, Silverstone, and Tefal, among others, came to market. Non-stick surfaces coated with polytetrafluoroetheylene (PTFE, which is made from perfluorooctanoic acid, PFOA) release toxic fumes at high temperatures that can kill pet birds and cause flu-like symptoms in people. PFOA has been associated with high cholesterol, thyroid problems, male infertility, and pregnancy difficulties. Non-stick cookware is the number one item to eliminate from your kitchen!


Cooking on copper surfaces exposes you to a slight risk of copper toxicity. The risk increases if you are preparing acidic foods, such as tomatoes. Even though it may be unlikely that you will get a toxic amount of copper from your cookware, it is best to avoid the risk.


Image via Ryan Detzel

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By Andrea Donsky| July 16, 2017
Categories:  Live

About the Author

Andrea Donsky

Andrea Donsky

Founder & Chief Passionista at See my full bio here.

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