Concerns over “forever chemicals” in cookware have led many home cooks to seek out non-stick pans that are free from PFAS, PFOA, BPA and PTFE. To find which options actually perform, researchers at the Drexel Food Lab in Philadelphia put 13 pans from seven brands through a battery of kitchen tests.
The team consulted Dr Caroline Schauer, head of Drexel University’s Department of Materials Science and Engineering, to define what makes a material toxic. She explained that a substance is considered harmful if it can damage organs or raise disease risk. While non-stick coatings are generally safe on their own, they may release chemicals – including PFAS – when heated above 650F (343C), potentially causing flu-like symptoms if inhaled.
All 13 pans used non-toxic materials such as stainless steel, carbon steel, cast iron, enamel-coated cast iron or ceramic. Over two weeks, the lab tested how quickly each pan heated to 400F, how well it retained heat, how easily eggs stuck, how crisply salmon and chicken seared, and how evenly cornbread baked. They also assessed ease of cleaning and any discolouration.
Among the seven pans that passed, the Smithey Ironware 12in Carbon Steel Farmhouse Skillet emerged as the best splurge. It proved durable enough for commercial kitchen conditions, including industrial dishwashers and high flames, while delivering reliable searing and heat retention.
