Why I don’t use nonstick pans.

Cast Iron Skillet - Roxie.net

I don’t use nonstick pans anymore. I originally read about toxic fumes released from teflon coated pans in Mother Earth News. I chalked it up to hippy nonsense. A few years later I was STILL reading about the negative health consequences, and after adopting a few hippy, crunchy, granola behaviors myself I did a little more research. I read about how they kill birds here and how they might release toxic fumes, here & here I set about finding alternatives to my nonstick pans. Update: There’s new research showing that the chemicals in nonstick pans are hazardous in even smaller amounts that previously thought. Ultimately I ended up with a cast iron skillet (thanks Nana!) and a Wearever ceramic cookware.  Here’s a breakdown of what I use:

Cast Iron Skillets

These are super sturdy and if you don’t abuse them, they’ll last forever. Cast Iron skillets will actually leach iron into your food – a plus for most of us. You can use them on the stove, in the oven, on the grill and on a camp fire. I used mine recently during Snowmaggedon 2016 to cook on the grill when we lost power.

Ceramic Coated Cookware

I use WearEver Ceramic. The WearEver collection is PTFE-free, PFOA-free and Cadmium free. I would NOT put these in your dishwasher or oven. And don’t use it on high heat. That’s a sure fire was to ruin it. Treat it gently and it’ll last you a while. There are other options out there, but I wasn’t impressed. WearEver not only fit into my budget, but outlasted the pricier brands.

Stainless Steel

Stainless Steel is also a healthy option along with Ceramic and Cast Iron. I use WearEver Stainless Steel. My Grandmother gave us a set for our wedding back in 2004. It’s still in excellent condition – which is the reason I chose to try their ceramic pan.


I also use the corning ware I inherited from my Mom. My favorite is the Cornflower Blue. I also use the French White. Both are great for baking.