Which Cookware Material Is Best for Your Health? A Scientific Look

Not all cookware is created equal. Some pans last for years, while others scratch, warp, or leach unwanted chemicals into your food after a few uses.

At Caraway , we believe that what you cook with is just as important as what you cook. That’s why we’re all about non-toxic, high-performing materials that keep mealtime safe, simple, and stress-free.

If you’ve ever wondered what’s really in your cookware—and which materials are best for your health—you’re not alone. In this guide, we’re breaking down the most common cookware options, what to look for, and what to avoid so you can make an informed choice for your kitchen.

What To Consider When Selecting Cookware

Walk into any kitchen store, and you’ll see cookware in every size, shape, and price range—all claiming to be the best. So, what actually matters when choosing a pan?

Here’s what to keep in mind before you buy:

Chemical Composition

What your cookware is made of matters more than you might think. The materials used can impact everything from how evenly your food cooks to whether harmful substances make their way into your meals.

Some cookware is coated with synthetic chemicals like PTFE (commonly known as Teflon®) or made with materials that contain heavy metals like lead or cadmium. Over time, these substances can break down and leach into your food. Others contain forever chemicals (PFAS), which stick around in your cookware and can linger in your body and the environment .

On the flip side, some cookware materials are naturally stable and don’t interact with food at all. The key is knowing what’s in your cookware so you can make an informed choice—the last thing you want is to go out of your way to cook a healthy meal only for your pan to add something you never intended to eat.

Heat Conductivity

Even cooking isn’t just about skill—it also comes down to your cookware’s ability to distribute heat properly. Some materials heat up fast and spread the warmth evenly, while others have hot spots that can leave part of your food overcooked and the rest underdone.

Heat conductivity affects everything from cooking times to energy efficiency , making it an important factor if you want consistent results. It’s the difference between a perfectly seared protein and one that’s burnt on the outside but raw in the middle.

Reactivity With Different Foods

Not all cookware gets along with every ingredient. Some materials can react with acidic foods , which can affect the taste, change the color, or even cause small amounts of the material to transfer into your meal.

Ever noticed a metallic taste in tomato sauce or a weird discoloration after cooking something acidic? That’s reactivity in action. Knowing how your pots and pans interact with different foods can keep your dishes tasting and looking just right, making sure nothing unexpected ends up on your plate.

Durability and Maintenance

A pan might look great on the shelf, but how long will it actually last? Durability determines whether your cookware holds up after years of daily use or starts chipping, warping, or wearing down after a few months. Some cookware can handle high heat, scrubbing, and metal utensils, while others require more care to maintain their surface.

Then there’s the cleaning factor—some pans practically wipe clean, while others demand a full arm workout just to remove stuck-on food. The right balance of durability and easy maintenance means less frustration in the long run and a kitchen equipped with cookware that keeps performing year after year.

What Are the Most Common Cookware Materials?

You’ve now got the lowdown on what actually matters when choosing cookware, but what about the materials themselves? With so many options out there, it’s easy to get lost in the details. While every material has its pros and cons, some stand out as the most widely used in kitchens today.

Here’s a breakdown of the most common cookware materials and what they bring to the table.

Stainless Steel

Stainless steel is the go-to for a reason. It’s durable, non-reactive, and doesn’t chip, warp, or rust. Unlike non-stick pans that wear down over time, stainless steel holds up for the long haul. It’s great for high-heat cooking, browning, and searing, but since it doesn’t have a natural non-stick surface, you’ll need to preheat the pan properly and use enough oil to prevent sticking.

One major plus? It works on all stovetops, including induction, and can go straight into the oven without a second thought.

When it comes to health, stainless steel is one of the safest materials since it doesn’t have any chemical coatings. Some lower-quality versions may leach trace amounts of nickel or chromium when cooking acidic foods, but this isn’t a concern for most people.

If you want cookware that can handle everything from frying to sauce-making without the risk of harmful chemicals, our Stainless Steel Fry Pan is designed to bring the heat—literally. And for grains, soups, and reductions, the Stainless Steel Sauce Pan keeps things clean and simple.

Cast Iron

If you like the idea of a pan that gets better with age, cast iron is for you. This stuff lasts forever when properly cared for and holds heat like a champ, making it ideal for searing, baking, and even frying.

Once it’s hot, it stays hot, which means evenly cooked food and a deep, golden crust on anything you cook. The catch? Cast iron requires a little TLC . You have to season it, clean it properly, and store it carefully to keep it from rusting. It’s heavy, too, so if you’re not a fan of a workout while cooking, it might not be the best fit.

Health-wise, cast iron can actually add a bit of iron to your food, which can be beneficial if you’re low on it. But if you’re cooking a lot of acidic foods like tomato sauce, that same reaction can break down the seasoning and change the taste of your dish.

Some people love the old-school, rustic nature of cast iron, while others find the maintenance a bit much. If you’re down for the commitment, though, it’s one of the most versatile materials out there.

Enameled Cast Iron

If you love the idea of cast iron but hate the upkeep, enameled cast iron is the way to go. It has all the heat-retaining power of traditional cast iron but with a smooth enamel coating that makes it easier to clean and completely non-reactive.

That means no seasoning, no rust, and no worrying about acidic foods breaking down the surface. You can simmer tomato-based stews, slow-cook meats, or even bake in it, and cleanup is as simple as a quick rinse.

While enameled cast iron is easier to maintain than traditional cast iron, it does have a couple of drawbacks. It’s still heavy, and if you drop it, the enamel can chip. But for those who want a high-performing, low-maintenance pan that can go from stovetop to oven to table, it’s a solid pick.

If you need something that can handle big meals with ease, our Enameled Cast Iron Large Skillet is designed for just that—high-heat searing, one-pan meals, and effortless cleanup. And if you’re looking for a pot that can handle everything from braising to roasting, our Enameled Cast Iron Oval Dutch Oven is up for the job.

Ceramic

Ceramic cookware has taken off in recent years, and for good reason. It’s non-stick without the need for questionable chemicals, making it a safer choice for those who want the convenience of traditional non-stick pans without worrying about what’s leaching into their food.

Most ceramic cookware is made from a metal base (usually aluminum) coated with a slick, mineral-based ceramic layer that prevents food from sticking. It’s easy to clean, heats evenly, and looks good on the stovetop.

The biggest selling point of ceramic cookware is that it’s free from harmful chemicals like PFAS, PFOA, PTFE, and heavy metals. Another perk? Unlike some non-stick pans that break down at high temperatures, ceramic holds up better, giving you peace of mind while cooking.

If you’re ready to ditch the chemicals and upgrade your cookware, our Ceramic Non-Stick Cookware Set is designed for exactly that. It comes with everything you need to cook safely and efficiently—no forever chemicals, no toxic fumes, and minimal oil needed. Plus, it includes smart storage solutions to keep your kitchen organized.

Aluminum

Aluminum cookware is everywhere—it’s lightweight, heats up fast, and is super affordable. Most budget-friendly cookware sets you’ll find in stores have some kind of aluminum base because it’s a great heat conductor, meaning your food cooks evenly without random hot spots. But while it’s a solid performer, there are a few things to consider before stocking your kitchen with aluminum pans.

Raw aluminum is highly reactive , which means it can interact with acidic foods like tomatoes and citrus, leading to a metallic taste and possible leaching into your meal. That’s why most aluminum cookware is either anodized (a process that hardens the surface to prevent reactivity) or coated with a non-stick layer to create a protective barrier. Anodized aluminum is a better option for long-term use since it’s more durable and doesn’t scratch as easily.

As for health, there’s been some debate about aluminum exposure, but most studies show that the small amounts that might leach into food aren’t enough to be a concern for the average person. That said, if you want to play it safe, opt for anodized or coated aluminum cookware rather than bare aluminum pans. They’re still lightweight, affordable, and heat-efficient but without the downsides of raw aluminum.

Copper

Copper cookware is the pro chef’s dream—it offers unmatched heat conductivity, meaning you get precise temperature control whether you’re searing, simmering, or making delicate sauces. Unlike materials that take a while to respond to heat changes, copper heats up and cools down quickly, giving you total control over your cooking. That’s why you’ll see copper pans in professional kitchens where precision is everything.

The downside? Copper is reactive, meaning it can leach into food, especially when cooking acidic ingredients. That’s why most copper cookware is lined with stainless steel or tin to create a barrier between the food and the copper.

These linings prevent leaching while still allowing you to enjoy the benefits of copper’s heat responsiveness. However, tin linings wear down over time and may need to be re-lined, while stainless steel linings are more durable but don’t offer quite the same precision.

Copper cookware also requires a little extra maintenance—it tarnishes easily and needs regular polishing to keep its signature shine. It’s not the most beginner-friendly option, but if you’re serious about cooking and don’t mind the upkeep, it can be a great addition to your kitchen. Just be mindful of how it’s lined to ensure safe, long-term use.

How Do You Keep Your Cookware in the Best Shape?

So you’ve picked the right cookware—now what? The way you care for your pots and pans can make all the difference in how well they perform over time.

Consider these tips:

Use the Right Utensils

The material of your cookware matters, but so does what you’re using to stir, flip, and serve. Some utensils—especially metal ones—can scratch up non-stick coatings or wear down enameled surfaces over time.

Even stainless steel cookware, which is known for durability, can develop surface marks if you’re using rough or sharp utensils. Silicone and wood utensils are much gentler and help extend the life of your cookware.

If you want to protect both your cookware and your countertops, our Cutting Board Set is a game-changer. Made from FSC-certified birch wood and finished with food-safe mineral oil, these boards are perfect for slicing and prepping without exposing your food to harmful chemicals.

Skip the Cooking Sprays

Non-stick sprays may seem convenient, but they can leave behind a residue that builds up over time, especially on ceramic and non-stick cookware. This residue isn’t just annoying—it can actually make your pans less non-stick by creating a gummy layer that’s tough to clean. Many sprays also contain propellants and additives that can break down coatings faster.

Instead, use a high-quality oil or butter. A small amount goes a long way in preventing sticking and helps maintain your cookware’s surface.

For the best results, add oil or butter to a warm (not cold) pan—this helps create an even layer that reduces sticking and promotes better browning. If you’re using stainless steel, heating the pan before adding oil can create a natural non-stick effect, making cleanup easier and food release smoother.

Keep an Eye on Your Heat

It’s tempting to crank up the heat to cook faster, but high temperatures can do more harm than good. Some cookware materials expand and contract with extreme heat changes, leading to warping over time.

This is especially true for thinner stainless steel and aluminum cookware. Excessive heat can also discolor stainless steel, weaken non-stick coatings, and cause food to burn before it cooks evenly.

Most cooking happens best at medium or medium-high heat. If you need a high-heat sear, preheat your pan gradually rather than blasting it on full power right away. For non-stick and ceramic cookware, avoid using high heat altogether—these materials perform best at lower to medium settings. If you’re ever unsure, test your pan’s heat by adding a drop of water. If it sizzles and evaporates quickly, it’s ready to go. If it just sits there, give it another minute.

Let Your Cookware Cool Before Cleaning

It’s tempting to move a hot pan straight from the stove to the sink, but rapid temperature changes can cause warping or even cracks in some cookware. This is especially important for enameled cast iron, which can develop fine cracks if exposed to sudden shifts in temperature.

Give your cookware a few minutes to cool down before rinsing it with warm water. And while we’re on the subject, dishwashers might be convenient, but hand washing is the best way to maintain your cookware for the long haul.

Keep Stubborn Stains From Sticking Around

Even with the best care, cookware can develop stubborn stains, burnt-on food, or discoloration over time. The trick is knowing how to clean them without damaging the surface.

For stainless steel, a mixture of warm water and baking soda can break down residue without scratching the surface. For tougher stains, a paste of baking soda and water left on for 15 minutes before scrubbing can work wonders. If you’re dealing with discoloration from overheating, white vinegar and water boiled in the pan can help restore its shine.

For non-stick and ceramic cookware, harsh scrubbers and abrasive cleaners are a no-go. Instead, opt for a soft sponge and mild dish soap. If food is really stuck, fill the pan with warm water and a bit of dish soap, then let it sit for 30 minutes before wiping it clean.

For an extra deep clean, simmering water with a splash of vinegar can loosen up any buildup. The key is to be gentle—scrubbing too hard can wear down coatings and shorten the life of your pan.

Store It the Right Way

Stacking your pans without any protection? That’s a fast track to scratches and dents. If you need to stack, add a soft layer between each piece, like a dish towel or a felt protector. And don’t forget about your lids—storing them loose in a cabinet can lead to unnecessary clutter and potential chips.

A dedicated solution like our Lid Organizer keeps them neatly stored, easy to grab, and safely separated, so you’re not digging through a pile every time you need the right fit. Plus, its magnetized, modular design helps keep your cabinets looking as good as your cookware.

Rotate Your Go-To Pans

We all have that one pan we grab for everything—but using the same cookware every day can cause uneven wear. Different materials perform better under different conditions, so rotating between stainless steel, non-stick, enameled cast iron, and other cookware can help preserve their longevity.

For example, high-heat searing is best done in stainless steel or enameled cast iron, while delicate foods like eggs or pancakes do better in a ceramic or non-stick pan. Overusing non-stick at high heat can cause the coating to degrade faster, while cast iron benefits from regular use and seasoning. By switching up your cookware depending on the meal, you’re not only extending its life but also getting better results.

The Wrap-Up

There you have it—the lowdown on cookware materials and what to consider when choosing the best option for your health. At the end of the day, the right cookware should make your life easier, not more complicated. It should hold up over time, cook your food evenly, and, most importantly, be free from toxic chemicals that could leach into your meals.

At Caraway , we believe in cookware that does just that. Our ceramic non-stick and stainless steel cookware is designed to keep cooking simple, safe, and stress-free—without the forever chemicals found in traditional non-stick pans.

If you're ready to upgrade your kitchen with cookware that’s built to last and made with your health in mind, explore our collection today.

Sources:

Cleaning Cast-Iron Pans Is Easier Than You Think | Consumer Reports

PFOA, PFOS, and Related PFAS Chemicals | American Cancer Society

What is an acid and metal reaction? | BBC Bitesize

What is heat conduction? | Phys

Aluminium | Geoscience Australia