Praised for (too) many years for their non-stick surfaces and their everyday practicality, Teflon frying pans and saucepans, in particular, now have bad publicity (and these are not the only everyday objects targeted and water l ‘is also). Some of their components are in fact produced based on elements that are very harmful to health: PFAS, the famous eternal pollutants. Result: we ingest it in spite of ourselves. If it is urgent to replace our pots and pans to preserve ourselves, what alternatives exist and at what price?
These controversial materials to avoid
Chefs as well as health and environmental experts all say it: Teflon should be banned from our kitchens as quickly as possible. The problem ? The presence of eternal pollutants, carcinogenic compounds, endocrine disruptors which can hinder the functioning of hormones and in particular weaken fertility, the development of a fetus in the womb of a pregnant woman, the testicles of a man… If PFOA (perfluorooctanoic acid) was banned in 2020 by the European Union, however manufacturers have discreetly replaced it with other equivalents, still authorized in 2024.
Apart from Teflon, aluminum should also be avoided unless it is integrated into stainless steel (generally placed between two layers because its conductive property is very practical in the kitchen).
The 5 safest materials
So which material should you choose to renew your range of pots or pans? “Bare and natural materials or with as little covering as possible“, indicates Angèle Ferreux-Maeght, head of @laguinguettedangele and naturopath, in a video posted on his Instagram account. This can be iron, glass, copper, cast iron or even stainless steel… Current wife takes stock of each alternative.
Ideal for cooking : grilled meats, stir-fries, but also pasta, fish.
Angèle’s tips : for delicate cooking such as grilling fish, flambéed bananas or even fried eggs, you can put a sheet of baking paper folded and soaked in oil on the hot pan. This will prevent it from hanging. Choose organic baking paper waterproofed with beeswax.
To cook pasta, “you should never salt before the water is boiled at the risk of generating micro-corrosion” which would damage the coating.
There are also couscous makers or stainless steel steam cookers like the Vitaliseur. Very versatile and practical for everyday use, this tool allows you to obtain a cooking method (steam) which preserves most of the nutrients. Ideal for rice (bottom) or vegetables (top steam basket) or soups (do not mix with the water from the cooker) and very useful when the food is not organic. It also allows you to reheat a dish and thus replace the microwave.
- Cast iron and copper: expensive but very advantageous
Ideal for cooking: a stew (bourguignon, blanquette…), a roast, a lentil dhal, a curry… Especially for cast iron (mixture of iron and carbon), copper being mainly used by chefs for the caramelization of a food.
Among the advantages of cast iron, we find its solidity, its versatility and the preservation of heat for 3/4 of an hour. Enough to welcome guests while remaining quietly at the table. It is also a material that does not scratch.
There are also cast iron crepe makers.
- Iron and steel: durable and robust
Ideal for: searing, browning, grilling, baking.
Prized by professionals for their scratch resistance and versatility, iron and steel are also serious alternatives. Be careful, however, because they require more rigor in their maintenance and are not recommended for all types of cooking. It is particularly recommended toavoid acidic preparations (based on tomato, lemon, white wine) which weaken them and require specific cleaning after use.
These 2 materials with precautions
These coatings are good alternatives to Teflon if they are pure. They do not contain natural pollutants but may contain other toxic substances.
- Unglazed ceramic
Ceramics are strongly recommended. However, great care must be taken in the case of alloys. Manufacturers are not required to communicate their precise composition. According to a majority of manufacturers, they will be composed essentially of silica and alcoholic binders but we do not know more about the rest. Also, it is better favor bare ceramic or favor the most transparent manufacturers and ideally French.
- Unglazed and unvarnished terracotta
Same thing for terracotta. Use if not enameled or varnished.
Ideal for : cooking by stewing, simmering, on the fire or in the oven.
Compatibility and instructions for use
Here are two tips for using these kitchen materials:
- First of all, it is important to think carefully about check that the pan or saucepan is compatible with the heat source which we have at home and especially in the case of an induction hob. A priori, for this method, only copper does not offer a compatible alternative. However, some cast iron pots are not either. Refer to manufacturer information and logos, although they are not always unified or clear. Here are those that the UFC-Que Choisir indicates:
- Then, chef Angèle recommends never exceed 2/3 of the heating power which we have available. “Turn it up to a maximum of 2/3 on induction and never let the flame of the pot or pan go beyond the flame on a gas stove.“This is valid for all of these qualitative materials.”No more maximum power. We heat them slowly and start low.“
Where to buy new pots and pans?
Good news : France has a large pool of manufacturers of quality pots and pans. Among the brands, we find in particular: Le Creuset, Cristel, Vitaliseur de Marion, Mauviel, Degrenne, Atma. There is also Staud, Debuyer, Vision smoked glass…
Angèle Ferreux-Maeght advises: “If you have the courage and the means, throw away everything harmful in your kitchen“, from Teflon to cutting boards and plastic storage containers to utensils, “and gradually replace“.
An investment amortized in a few years
“Step by step“. Yes, because, as with clothing and food, these durable and better-for-our-health equipment cost much more than harmful alternatives… It is better to see it as a long-term investment. Indeed, the lifespan of Teflon pans and pots is very limited (this also applies to other coatings claimed to be non-stick such as alloy ceramic): 3 to 5 years versus a lifetime for the materials cited in this article. The basic investment is therefore largely amortized (provided you follow the cleaning and maintenance advice, of course).
If, while waiting to change it, you continue to use the non-stick option, try as much as possible to do this using only wooden utensils. Using a Teflon pot or pan that has lost its adhesion exposes you to even more pollutants. Protect yourself as best you can with the means at your disposal until the day you can throw them away!
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