Forever chemicals in your pans? Here's what we recommend instead.

Why people are suddenly talking about "forever chemicals"?

Over the last few years you've probably heard the terms PFAS or "forever chemicals". PFAS (per- and polyfluoroalkyl substances) are a very large family of man-made chemicals that have been used for decades because they resist: heat, grease, oil and water. They've been used in thousands of products including waterproof clothing, food packaging, stain-resistant fabrics and some non-stick cookware.

Manufacturers of non-stick coatings maintain that their products are perfectly safe when used as directed. Yet many of the same companies continue to advertise their cookware as "PFOA-free" — raising the obvious question: if PFOA was never a concern, why make it such a prominent selling point?

Why does this matter?

In 2026, the UK Government published its first national PFAS Action Plan, recognising forever chemicals as an important long-term environmental and public health challenge. Scientists don't yet know everything about long-term exposure, consumers have to make practical decisions using the best evidence available today.

We do not fully know the long-term health impact of every cookware coating or chemical used across modern products. PFAS are persistent chemicals that can remain in the environment and the body for a long time. If your non-stick pan is scratched, chipped or peeling, it's a good time to replace it. A damaged coating can flake into food.

Choosing simpler, well-understood materials such as stainless steel, cast iron, carbon steel and enamelled cast iron can reduce uncertainty, especially when compared with worn or conventional PTFE non-stick pans.

What about Teflon?

Teflon is a PFTE non-stick coating. Although modern Teflon pans are PFOA free, they still rely on a synthetic coating.

What is the safest material for cookware?

When it comes to cookware, simpler is often safer. These are the materials we'd choose for our own kitchens:

• Stainless steel
• Cast iron
• Carbon steel
• Enamelled cast iron

*Cookware coatings don't last forever. Heat, metal utensils, scrubbing and repeated washing gradually wear them down. As coatings age, they may lose their non-stick performance, scratch, peel or flake.

If a coated pan is badly scratched or peeling relacing is a sensible choice. Stainless steel, cast iron and carbon steel don't rely on synthetic non-stick coatings, making them durable long-term alternatives.

Many newer "PFAS Free" and ceramic coatings haven't been used long enough to fully understand how they perform over decades of everyday use. While they can be good options (and we've included a few in our recommendations) long term durability and testing data is still limited compared with traditional materials.

What about ceramic-coated cookware?

Ceramic-coated cookware is one of the fastest-growing parts of the cookware market.
It's often advertised as:
- non-toxic
- healthy
- green
- PFAS-free

Some ceramic-coated pans may indeed be a reasonable choice. Ceramic-coated is not the same as solid ceramic. Most ceramic-coated pans are still metal pans with a coating applied to the cooking surface.

That coating gradually wears with everyday use. While ceramic cookware can be a good choice compared to traditional PFTE non-stick pans, KindCasa recommends keeping in mind that its non-stick performance is unlikely to last as long as uncoated materials.

If you do choose ceramic-coated cookware:
- avoid overheating
- avoid metal utensils
- wash gently
- replace it once the coating becomes worn

When buying a pan consider:

• Is the cooking surface coated or uncoated?
• What is underneath the coating?
• How long should this surface realistically last?
• What should I do when the coating begins to wear?

When it's time to replace a pan anyway, choosing a simpler material is often a straightforward step that could reduce unnecessary uncertainty for years to come.

Are stainless steel pans safer?

We prefer the term lower uncertainty rather than "safer."

Stainless steel has been used for generations and does not rely on a synthetic food-contact coating.

Look for a well-made food-grade stainless steel pan from a reputable manufacturer. Premium pans are often made from 18/10 or 18/8 stainless steel, but many manufacturers don't publish the exact grade. Construction—such as a thick base or fully clad design—is often just as important for cooking performance.

Is ceramic cookware non-toxic?

Ceramic-coated cookware can be a reasonable choice, but ceramic-coated is not the same as solid ceramic.

Most ceramic-coated pans rely on a coating applied over a metal body.

Like any coated surface, that coating can gradually wear with everyday use.

Is cast iron better than stainless steel?

They're different tools for different jobs.

• For everyday cooking, we'd generally recommend stainless steel.
• For high heat and searing, cast iron is outstanding.
• Many kitchens benefit from having both.

Next we'll show you the specific pans we recommend for every budget.