Concerned About PFAS in Cookware? These Are the Pots and Pans We Recommend

If you’re considering a quality set, the five-piece set from Misen, while small, covers most of what you’d need for day-to-day cooking. It includes: a 10-inch skillet, a 3-quart sauté pan with lid, and a 3-quart saucier with lid. “I’ve had this set for about six months and really like them. We use them for pretty much everything and only turn to other pans for sizing reasons,” says writer Tori Martinet, RD.

To be honest, it took me a while to learn how to use stainless steel cookware to its full potential. The trick is a little patience: Preheat the pan before adding your oil. Test the surface by flicking a drop of water onto it. If it dances or beads on the surface, you’re good to go. If not, give it another minute. Stainless steel has no coating, is resistant to warping, and can handle high heat (but try to keep it at medium to avoid scorching; trust me).

Misen pans are five-ply (three steel layers, two aluminum layers) with a 3-millimeter base, which means they heat evenly (no hot/cool spots) and retain heat for longer. They’re also dishwasher-safe, oven-safe up to 800 degrees Fahrenheit (F), and acidic foods that might break down the seasoning on cast iron are no big deal for stainless. Martinet also liked the ergonomics: “I really like the rounded handles. These pans are on the heavy side (most stainless is pretty heavy) . . . and I don’t have an issue with these,” she says. “I think the feel of the handle is great.” She also observed that she had less sticking with these than she has with other stainless steel pans. “It’s fairly easy to clean. I haven’t run into issues getting them basically spotless,” she says.

The five-piece set (both in quantity and cooking surface) may not be ideal for big cooking jobs like making a large batch of chicken stock, and Martinet admits that the 3-quart saucier is too big for some jobs. However, “It's a good starter set or replacement set, and I think the quality is worth the [money],” she says.

I love a budget buy as much as the next person, but if you want cookware that will outlast just about everything else you own, All-Clad is worth the splurge. Between the consistent performance, durable construction, and U.S. manufacturing, this is cookware that you buy once and keep for decades. All-Clad’s D3 line takes an aluminum core and sandwiches it between layers of stainless steel for even heat distribution. It works on all cooktops (yes, this includes induction), and this set can take the heat — up to 600 degrees F in the oven, to be precise.

This set also covers all the basics for what most cooks would need in the kitchen: a 10-inch fry pan, a 3-quart saucepan with lid, and a 3-quart sauté pan with lid. The mirror-like finish has proven to be resistant to scratches, though I wouldn’t push my luck by taking a knife or a fork to it. The handles are shaped in such a way that I find them quite comfortable to hold, which is important, since this set does have some weight to it. And once you get the hang of cooking on stainless steel, you’ll find it quite easy to maintain — and if something does stick, throw in some wine to deglaze it and call it a pan sauce.

In cookware terms, “hybrid” refers to pans that combine a stainless steel base with a ceramic nonstick cooking surface. The idea is to get the durability and more even heating of stainless steel, with the easier release of ceramic nonstick. GreenPan’s 10-piece hybrid set fits squarely in this category, with a stainless steel construction topped with a ceramic nonstick coating. GreenPan’s 10-piece set includes 8-inch and 10-inch fry pans; 1.6- and 3.3-quart saucepans with lids; a 3.25-quart sauté pan with lid; and an 8-quart stockpot with lid.

Food writer Marisa Olsen put this set through its paces, and found that she used the frying pan and mid-sized pot most often. “[I] definitely leaned toward the frying pan daily for eggs, protein, and veggies, and then the medium-sized pot for sauces and boiling water,” she says. During testing, she cooked or reheated a variety of foods — veggies, eggs, seared/braised chicken, pancakes, popcorn, hot dogs, pasta, mushrooms, quesadillas, dumplings, pasta, and tofu — and overall performance was strong. “Barely any issues with sticking. Cooking on this nonstick set was a dream for the most part,” she says, noting that eggs wiped clean easily and that “Bolognese heated up quickly and didn’t stick or stain at all.” Popcorn was a standout, too: “[It was] perfectly popped, crisp, and flavorful. No sogginess or chewiness,” she says.

After extensive research, one name kept coming up again and again: HexClad has a reputation for premium quality (at a premium price), and its hybrid line combines the strength and even heating of stainless steel with the nonstick qualities of ceramic. This combination helps food release more easily while still allowing you to achieve a high-heat sear. The set includes varying sizes of fry pans, saucepans, and a stockpot, so while it’s an investment, it also includes most of the items you’ll need in your kitchen. They’re also dishwasher-safe, though HexClad recommends handwashing to help preserve the longevity of the nonstick coating, and oven-safe up to 900 degrees F.

Like other hybrid cookware, this set does come with some caveats. Its Terrabond surface (HexClad’s proprietary nonstick coating has been third-party tested for 4+ PFAS compounds and lists the results) won’t release food as easily and with as little oil as a traditional nonstick set. The textured interior helps with this, but you’ll still want to be prepared to use a little more oil. Ceramic is also unlikely to have the longevity of uncoated stainless steel or cast iron. But if you want one set that can sear, sauté, and simmer well, without having to juggle separate stainless and nonstick pans, this HexClad set may be just what you’re looking for. 

If you’ve made it this far in my article, it should come as no surprise that I think All-Clad is tough to beat. This 3-quart saucepan from the D3 line is made of full-clad stainless steel with an aluminum core, and it heats evenly and quickly, which matters when you’re simmering sauces or cooking rice. The straight sides and tight-fitting lid help with moisture control, and I especially like the gentle curve at the bottom of the pan, which makes it easy to stir without splashing and, later, to scrub clean.

Like all stainless steel cookware, technique matters. You’ll want to give it time to preheat, and avoid cranking up the heat unnecessarily. That said, there’s no coating to wear out over time, and this pan is oven-safe and induction-compatible. If you’re not ready to commit to a whole set but like the durability of high-quality stainless steel, this saucepan would be a good place to start.

Fissler’s five-ply stainless-steel saucepan is made for home cooks who care about precision and quality. Health writer Raki Swanson tested a full Fissler set, including this saucepan, and immediately clocked the quality, noting that “these were made really well,” and felt nice and substantial in hand. That extra weight comes from the multilayer construction, which helps distribute heat evenly and makes temperature control feel more forgiving (once you get the hang of cooking with stainless steel).

“When I did cook with them, they really did a good job of evenly distributing the heat,” Swanson says, and she appreciated that “the handles were never hot” and that “the lids fit well.” The rivet-free interior also makes cleanup easier than many stainless pans, which is a small but meaningful detail. Swanson initially struggled with the techniques needed to cook successfully on stainless steel, calling it “the only downside to owning this type of pan.” But if you’re willing to learn stainless steel’s quirks, this saucepan will offer exceptional control, works equally well on induction and electric stovetops, and is made to last. 

Caraway’s nonstick ceramic cookware was a surprise favorite for me (I have the 12-piece set, though you can choose between 16-, 24-, and 31-piece sets, as well). I admit to being a bit skeptical as to its longevity; I know how to treat nonstick cookware, but I’ve had ceramic pieces that lose their nonstick properties quickly and scratch, or generally become useless in a short amount of time. However, I’m pleased to report that I’ve had no such issues with my set. The 12-piece set includes a 10.5-inch fry pan, a 3-quart sauce pan with lid, a sauté pan with lid, and a Dutch oven, all free of PTFE, PFOA, PFAS, lead, and cadmium. It also comes with smart extras like storage organizers, which not only corral what could be a random jumble of pans and lids but also help to protect the ceramic coating.

There are, of course, trade-offs when using a ceramic-coated set. While they’re oven-safe up to 550 degrees F, ceramic cookware fares much better at low- to medium-heat stovetop cooking. You’ll want to save searing and high-heat cooking for stainless or cast-iron pans. Handwashing is also a vital part of protecting the pans’ nonstick coating — the high heat of a dishwasher can shorten your pans’ lifespan, as will using metal utensils. The nonstick coating makes these pans great for my morning scrambled eggs and more delicate proteins like fish or tofu. Plus, Caraway’s color options are a fun way to add some pop to your cooktop — colors include navy, sage, and marigold — and for a little extra, you can get glass lids or sets with gold-colored handle finish.

Made In’s CeramiClad set is ceramic nonstick cookware built on a serious, five-ply stainless steel base, so you get the easy release of ceramic with the even heating and stability of clad cookware. Unlike hybrid pans, the cooking surface here is smooth ceramic throughout, rather than a raised pattern. “Food releases very easily from this. I never had an issue with any food sticking to this cookware,” says Bonaccorso.

Cleanup was similarly low-stress. Bonaccorso found that these pieces cleaned up quite easily. Even with repeated use, the set also held up better than expected for ceramic cookware. “I didn’t notice any scratching or damage after repeated use, even though I was storing them by stacking them on top of one another,” she says, adding that “they certainly didn’t scratch with any cooking, either,” though she notes the importance of not using metal utensils.

Storage, however, proved to be the one drawback. “This didn’t come with storage. Since ceramic cookware is easy to scratch, I would have appreciated some help with storage,” Bonaccorso says, adding that she doesn’t “necessarily find it easy to store, for fear of scratching as I stack them.” Still, the fact that the pans held up well even when stacked speaks to the durability of the coating. For cooks who want ceramic cookware that feels a little more elevated, this Made In set earns its splurge-worthy status.

Made In’s 12-inch pan is built with a fully clad stainless steel body and an aluminum core, and it showed strong, even heating across the surface. (Fun fact: “Fully clad” means the layers of stainless steel and aluminum go up the sides of the pan instead of just the bottom, which ensures full, even heating.) Martinet bravely put it through one of stainless steel’s most unforgiving tests: “I did the most difficult thing I could with stainless steel — cooked eggs. It stuck less than expected!” she says. When properly preheated, she says it “cooked incredibly well and had a good release of proteins.” This also made cleanup easier than expected, with Martinet noting that this pan “came clean really easily, even more than some other nonstick pans I’ve tried in the past.” It also works on gas, electric, and induction stoves, and can go in the oven.

This pan does have a bit of heft, and Martinet says that while she doesn’t love the flat handle, it was balanced and overall fairly comfortable. And while she’d still keep a nonstick pan around for eggs on busy mornings, she said she “would use this daily for pretty much everything,” adding that this pan is “truly like cooking with nonstick cookware if you know how to use it right.” 

If you’re looking to splurge on a frying pan that can really take the heat, Hestan’s 11-inch NanoBond Titanium Skillet is a top contender. This pan is made of titanium-reinforced stainless steel that creates a smooth, nonreactive surface that can withstand extremely high temperatures without warping or degrading. It’s also oven-safe to 1,050 degrees F, making it an excellent choice for searing or finishing your dish under the heat of a broiler.

In addition to its excellent heating capabilities, it features a PFAS- and PTFE-free surface. However, if you want a pan that will let your eggs just slide off without a second thought, you may want to look elsewhere. Like any stainless steel skillet, you’ll need to properly preheat it, and use oil or butter to keep food from sticking. But if your priority is a long-lasting stainless steel pan, Hestan offers a premium solution.

First, you may be asking, “What exactly is carbon steel?” Essentially, it’s iron with a small amount of carbon mixed in it, which makes it strong, quick to heat, and more responsive than cast iron, while being lighter and easier to maneuver. Carbon steel develops a seasoned surface over time as oil bonds onto the pan with repeated use, which helps keep food from sticking. The more you cook with carbon steel, the better it gets, and there’s no coating to chip, flake, or break down.

These qualities also make carbon steel an ideal material for woks: It heats fast and holds that heat, which is key for stir-frying crisp veggies and quick-searing proteins. Milk Street’s 13-inch carbon steel wok leans into these strengths, and Olsen has found it to be extremely versatile. “I use it for so many items, including stir-fry, popcorn, eggs, and deep-frying like french fries, vegetables, and proteins,” she says. She points out that the hammered carbon steel handles high temps well, and the base “heats up quickly and evenly for excellent sears and creates a signature smokiness that woks are known for.”

Olsen admits that, while the Milk Street wok is lighter than cast iron, it can feel heavy, though she cites the wide-looped helper handle as making it easier to lift and maneuver. It also comes with a steamer tray, which Olsen calls a “lovely addition, especially for dumplings, fish, and vegetables.” Similar to cooking with stainless steel, you should preheat the pan before adding oil. Once the oil starts to shimmer, you’re good to go; this will help prevent sticking and contribute to the seasoning that will give carbon steel its nonstick properties. And never, ever put it in the dishwasher — you don’t want to strip away that coating you worked so hard for. But the reward for this basic maintenance is a wok built for years of cooking and stir-fries that will make you happy to skip takeout.

If you’re looking to splurge, Hestan’s NanoBond Titanium wok puts in the work without the maintenance demands of traditional carbon steel. Made from titanium-reinforced stainless steel, this wok can handle extreme heat without warping, staining, or reacting with acidic food. It also doesn’t require seasoning or any special care.

After using it for the first time, I was struck by how quickly and evenly it heated up, allowing me to produce the perfect crisp-cooked veggies that have eluded my other stir-fry attempts. Even though this isn’t a nonstick pan, I found little issue with scrubbing it clean when food got stuck to the bottom. All it took was a quick soak and a few swipes of a sponge to erase my mistakes. Real talk: I’m not joking when I call this a splurge. It’s heavier than most carbon steel, so cooks who are used to that material may find Hestan’s version a bit clunkier. But if you want high-heat performance without seasoning or special care, this wok may be the splurge for you.

If you’re prioritizing cookware made from stable, long-standing materials, Lodge’s 6-Quart Essential Enamel Cast Iron Dutch Oven is one of our favorites. This Dutch oven pairs a cast-iron core with a porcelain enamel coating, avoiding the kinds of synthetic surfaces that can degrade over time. Porcelain enamel is nonreactive with normal use, meaning you won’t have to worry about damage from high heat or acidic foods. The cast-iron core means you get even heat distribution, while the enameled coating helps provide easier cleanup.

Bonaccorso tested this for us and found the 6-quart size to be ideal for baking and braising. During testing, she found that her dishes cooked evenly, though she notes that the weight (especially when full) may be an issue for some. “It’s heavy, as most Dutch ovens are,” she says. “It's not awkward to use, though, because it’s not too large.” She appreciated that the lid fit snugly enough to trap moisture during long braises, and cleanup was easier than anticipated. “There was a lot stuck on this after making pulled pork, but it all came off just fine with minimal effort,” she adds.

One thing we can appreciate about enameled cast iron is its ability to weather a dishwasher or metal utensils. (Lodge recommends handwashing to help preserve the enamel’s glossy sheen.) It has wonderful oven-to-stovetop versatility, and it comes in a range of colors that can either blend in or serve as an accent, depending on your kitchen decor. That colorful enamel is also made without PFAS or other “forever chemicals,” adding another layer of reassurance for those who want to limit their exposure. That said, porcelain enamel can chip and crack, and while it’s oven-safe to 500 degrees F, that may not be enough for folks who do a lot of high-heat cooking. 

Our favorite splurge pick earns its place thanks to its exceptional heat retention and ability to tackle pretty much any slow-cooked dish you throw at it, from braised short ribs and pot roast to big batches of soup, and even bread. Olsen has owned her Staub Cocotte for over a decade, and there’s a reason why it plays a starring role in her kitchen.

Design details are a big part of what makes the Staub stand out from competitors. Olsen notes that the lid “sits on smoothly and tight with no raw edging that makes unpleasant scratching noises like the others.” The unique studded lid is “self-basting” — steam condenses on the studs and drips back down into the pot, keeping food moist. She also appreciated that the handle is “nice and wide and thick so it did not get as hot.” Those small details matter during long cooking sessions, especially when you’re moving a heavy pot on and off the stove or oven. She also prefers the black enamel interior, which she finds practical for everyday cooking and forgiving during cleanup.

This is not a lightweight or budget-friendly piece, and it shows its age honestly over time. Olsen notes that her Staub has shown some exterior scratches over the years, which is to be expected from a piece that’s in heavy rotation. Yes, it’s expensive and heavy, but for cooks who want a Dutch oven they will use year after year, this may very well justify the investment.