Any updates on caraway cookware? Have we deemed it safe? Thank you!

Is green pan safe? What about caraway? Which is better? I want to buy a couple boilers and a couple safe nontoxic nonstick frying pans. Thanks.

I am wondering the same thing about my mother’s revere ware

I have no idea I have had them forever. I did a quick look on Amazon and found these: https://amzn.to/3nSpkZi
And this: https://amzn.to/3emzLBe

Oh goodness, I have no idea I have had them forever. I did a quick look on Amazon and found these. https://amzn.to/3nRaXoh for muffins. And these cookie sheets. Just avoid aluminum or non-stick ones.

Hello Suzanne,
What brand of stainless steel muffin tins & cookie trays have you found? I have been looking for a while but nothing has popped up.
Thanks!

Yes, I’m curious too!

Yes!!! Baking sheets that don’t warp and are safe!!

I would love to know this too, please!

I would love to know this too, please!

Tamara Rubin has a website where she posts lead tests she conducts and has conducted on various products. She says she does not trust Visions glass cookware due to some lead results she registered on their lids.

I have an iron disorder so have to avoid cast iron.

I am wondering the same thing as Lisa!! Specifically the research on the Always Pan and why it is safe.

https://smile.amazon.com/gp/product/B00GG5FBKW/ref=ox_sc_saved_title_6?smid=ATVPDKIKX0DER&psc=1

THANKS!

Hi Maria, Thanks for the questions. The most asked question regarding ceramic pans is if they’re safe to use.

The popularity of ceramic cookware actually first accelerated when the toxicity of PFOA-rich Teflon (used on nonstick cookware in the past) made headlines. Nowadays, you’ll often hear from marketers, “Safe under high heat and even when damaged, the ceramic coating applied to ceramic non stick pans provides a simple, non-toxic solution to chemical coatings.”

This claim, however, is unproven. Sol-gel cookware is deemed safer mainly because it has been studied less. Sol-gel ceramic surfaces are “self-sacrificing” surfaces, which means their coating is released during cooking and ingested along with the food. There is not yet enough evidence or studies to determine conclusively whether or not ingesting small amounts of silicone oil is harmful to the human body.

Hi Alison, 1. CLEAN CAST-IRON SKILLET AFTER EVERY USE
Wipe interior surface of still-warm skillet with paper towels to remove any excess food and oil. Rinse under hot running water, scrubbing with nonmetal brush or nonabrasive scrub pad to remove any traces of food. (Use small amount of soap if you like; rinse well.) Need to remove stubborn stuck-on food and grime? See our more intensive cleaning tips for tackling them.

2. LIGHTLY OIL AFTER EACH CLEANING
Dry skillet thoroughly (do not drip-dry), then heat over medium-low heat until all traces of moisture have evaporated. Add 1/2 teaspoon oil to pan and use paper towels to lightly coat interior surface with oil. Continue to wipe surface with oiled paper towels until it looks dark and smooth and no oil residue remains. Let pan cool completely

Hi Maria,

As someone else also inquired, I’m curious about the Caraway cookware!

Thanks!

Cheers

I would like to know about Hexclad as well!

So far I have sauteed onions, eggs and simmered some vegetables. I would like to brown some chicken, and simmer it with vegetables and a sauce til done. Any advice?

https://www.carawayhome.com/pages/faq#reamaze#0#/kb/product/how-safe-is-your-non-stick-coating

Sounds fishy to me. They don’t tell us exactly what the “Non stick” is. Thank you and happy belated birthday!

https://www.misen.co/products/nonstick-pan?variant=30975851626577

I am in search of non-toxic bakeware (cookie sheets & cupcake pans). I went into Le Creuset’s website and they have supposed non toxic bakeware available. It is made of heavy gauge carbon steel, but also stated to have “PFOA-free nonstick coating”. I’m curious as to your thoughts . Thank you.
https://www.lecreuset.com/muffin-pan

https://www.greenlife-cookware.com/

Some tips: https://cookingtopgear.com/ceramic-vs-nonstick-vs-stainless-cookware/

Hi Christina, You can find stainless steel muffin tins and cookie sheets which is what I would recommend. Certainly using the unbleached parchment paper would help.

The cookware appears to be similar to All-Clad with an aluminum core and stainless steel exterior so I believe this would be safe.

What bakeware would you recommend? I’m hoping to start making healthy snacks for my toddler son, and easiest would probably be healthy muffins we can take with us. But I couldn’t figure out what bakeware would be considered safe based on your blog above. What do you use? I would be so grateful if you have any to recommend!

Thanks,
Mason

I was wondering about this company as well. Hope they have some input.

I have very old enamel cookware that has been passed down. It is
Prizer-Ware, made in USA.
OS and 858 are also impressed on the bottom. The enamel (an aqua color) has worn thin in spots, there are scratches and some small, dark pitting, but a relatively smooth surface.
It’s a favorite, but stopped using it awhile ago, because I am uncertain about it’s safety.

Is there a place that could safely re-surface the enamel?

Thank you,
Sue

Thank you

Try cooperating with us. We are sure to be a surprise for you!

Our website is at http://www.jsycookware.com . Please browse through for more detailed information.
Email: christine@jsycookware.com

I bought some xtrema cookware after reading your cookware guide. I also bought silicone steamer that they have.
Now, I wonder if silicone steamer is safe… What do you think?

The best is Saladmaster.

How do you know if the aluminum is touching the food? what if the stainless steel burns off or scratches off (not sure if this can happen, but assuming yes)?

thank you for all your hard work on the research!

Reply to REBA, regarding your April 8, 2018, comment:

Yesterday, I was reading things from this web page and I decided to contact Pampered Chef with my question: “I have a baking stone from Pampered Chef that I bought in 1996. Have you tested your stoneware with the California Prop. 65 test? I am concerned about unsafe metals that could be leaching out into the food. Thanks.”

Today, I received this reply:

“Hello,

“Thank you for contacting Pampered Chef.

“Our products meet and exceed FDA, Prop 65, EU, and Germany requirements. Please note that our stoneware is sourced from clay and will have some natural variation.

“If your stoneware has a glaze:

“The glaze mix is a proprietary blend. It uses a blend of water, the same clay components in the base, common solvents that are evaporated during the manufacturing process, and colorants. The Stoneware glaze is fired above 2000 F and will form a glass in its fired stage. In the finished, fired state, the glazed stoneware meets and / or exceeds FDA, Prop 65, and EU regulations.

“If there is anything more we can do for you or should you have any additional questions, please do not hesitate to contact me or any member of the Customer Solutions Team.”

I am not sure that the person who told me that was keeping in mind that I bought mine in 1996. I wonder if that makes a difference. Also, I am pretty sure mine does not have a glaze, since it is not shiny.

Thank you!

Thanks in advance

Wow nevermind I just saw that that is first on your list! Sorry for being so unobservant! I love this page – I refer back to it every time I am shopping for cookware!

Calphalon made in China. All-Clad made in USA. All-Clad much higher quality.

What about Usa Pans?

Yes, it’s fine for short term.

Vintage Pyrex ovenware was painted with leaded paint, which rubs off on the outside. If on the inside, like some white glass, it can leach into food. Anything made with clear tempered glass is safe, like pots, pans, glasses.

https://www.amazon.com/Vremi-Piece-Ceramic-Nonstick-Cookware/dp/B071LSL3SP/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1535471451&sr=1-1&keywords=vremi

Thanks,
Karen

Hi Joanna, We remain wary of any aluminum cookware. We don’t want to be alarmist. Having said that, almost every “non-stick” cooking surface that was once deemed “safe” has later been found to be concerning…at best.

I’m wondering if you ever heard of the brand The Rock by Heritage and what your thoughts are on that type of cookware.

Hi Audrey,
John here…
We are not fans of any cookware that claims “non-stick”. There are several new-ish technologies out there but we are yet to be convinced that they are totally non-toxic.

I’m looking to get a deal on safe cookware and found a couple at Costco. I’m wondering if they’re actually as good as they advertise. Do you have any knowledge on these brands?

Green Pan- ceramic nonstick, and stainless steel on the the outside

Henckels- ceraforce ceramic nonstick, PTFE and PFOA free, and stainless steel tri-ply clad

Thank you!

Hi there, I’m just seeing this so forgive me if already mentioned. To expound on The Pampered Chef’s products, above the original article it says non-glazed stoneware is deemed unsafe given it’s unknown what could be leeching into the food. I’ve been using The Pampered Chef bare stones (non glazed) for several years now. Do you suppose though they build up oils for a non-stick coating that they are still considered unsafe to use? (I use bar pan stone, pizza stone and similar as well as muffin pan stone) As with my cast iron pans I only use coconut oil or my own rendered lard from the farm to bake with (unless it’s a meat with it’s own oils.

Hi Alyssa,
John here from GGS…
Thanks for the great question. I read the blog by Tamara Rubin and followed the back and forth email thread between
Tamara and Richard Bergstrom (Head of Ceramacor/Xtrema) until my eyes were falling out! 🙂
This is a classic example of just how difficult it can be to arrive at “THE TRUTH” when researching these sorts of things.
Here at Gimme the Good Stuff we try to arrive at conclusions, and make subsequent recommendations based upon reasonable,
real-world concerns. We’ve found that once we skew towards extremes it is a slippery slope into vast amounts of both data
and opinion. Once that starts most of our readers can simply sigh and give up. Our site exists to provide folks with
short-cuts to a realistic view that will allow them quickly make decisions about which products to buy/use while retaining
a sense that they are taking reasonable steps to reduce the toxic load that we are all exposed to.

As for the Ceramacor/Xtrema debate… It is true that lead is ubiquitous in the modern world.
It is also true that we should avoid it whenever we can.

The tests conducted by Ceramacor are done to discover if any heavy metals could leach from their products over time.
This is the extractability test. The test used by Tamara is the XFR test which bombards an object with gamma rays and
“reads” the atomic-level reactions for signatures of various compounds/elements.
XFR tells us if there are ANY heavy metals in an object.
Extractability tells us if any heavy metals are likely to escape from an object and thus present a threat.

I believe that Mr Bergstrom is correct when he suggests that there is essentially zero cookware on the planet
that is 100% free from any heavy metals or toxins. He is also probably correct that Xtrema cookware is likely
the most rigorously tested cookware available. This does not mean that Xtrema is 100% free from lead and the heavy metals.
It simply means that exposure to those substances is unlikely.

In this particular case they discuss the label baked into the enamel on the bottom of the pan, It seems clear that lead paint
may be used on that label. It is also possible that after extensive use/wear the lead in that label might become exposed. That is indeed a concern.

The enamel coating applied to these pans is fired at around 2500 degrees…far far hotter than your pan will ever get sitting on top of a burner.
This means that it is unlikely to simply melt and expose the offending label. But as we all know, the bottom of pans can become abraded over time
and in that way the lead might become exposed.

There is no reasonable way for us to determine how many months, years or decades it might take for that to happen.

So it comes down to this: Xtrema is likely the most tested cookware on the planet and it appears to pass all the governmental
standards. (many governmental standards are not as rigorous as some of us wish but that’s another conversation)

Without similar tests conducted on cast iron, stainless steel, carbon steel, glass etc it is not a truly level playing field.
People have been cooking with cast iron and stainless steel for a long time so we tend to think they are ok…and generally speaking
they probably are ok. Generally speaking Xtrema is likely also ok.

If I were in the market for Xtrema I’d probably wait to buy until Mr. Bergstrom changed the labels.

Thanks,
John Goss

I really value your site and use it frequently as a tool for purchasing the healthiest items for my family. I recently went ahead a purchased a few pans from Xtrema and have generally really loved cooking with them, however, I recently came across an article by Tamara Rubin http://tamararubin.com/category/xtrema/ about her finding lead in their branding on the bottom of the cookware. What are you thoughts on this? I really do love the brand and I hope it is safe to cook with.

Thank you.

I also had that question about the Ziploc freezer bags. Can you share with us why you are okay with them? I would love to use but have a baby and want her to be safe, etc.

Also: As long as I’m typing—one of your readers mentioned concerns with stainless steel from China on your FB page. Ever heard that?

Yes, I do!

Hi there-
This is on Marcela’s label–which the Xtrema pan doesn’t have. But regardless, the label isn’t going to leach into food and isn’t of concern.

We have not yet published a safe bakeware guide, but the rules are more or less the same–avoid nonstick, namely!

We will be sure to add SCANPAN to our review when we update this post:)

We will be sure to include these brands when we update this guide! Thanks!

I too read this the other evening. We switched over our cookware to Xtrema over the last year and a half and now I’m concerned with our choice! I’m wondering your thoughts on this testing as well Gimme the Good Stuff.

http://tamararubin.com/2017/06/mercola_pan/

Thanks so much for the cookware guide and all you do to find safe products! I was wondering if you have gotten to the bakeware yet. We are purchasing new pans now and are in desperate need for bakeware as well. Before I spend money, I would love some guidance.
Thank you so much,
Deanna

Do you know of any non-toxic electric waffle irons?

Thank you, Caroline

If plastic leaches even during storage, why doesn’t aluminum? I would’ve thought that aluminum could leach just from the long contact with the food.

Have you researched an American made and owned, called 360 Cookware, which uses non-leaching T-304 stainless steel?

I wonder if anyone else experienced when cooking with Xtrema Cookware, a funny smell. This happened on more than one occasion, and I find it very unsettling.

In good health,

I’ll disagree with my mom here;). I personally would be fine with freezing in it. Sure, glass is better, but…

Hi Melissa, This is Suzanne, Maia’s mom. I will let her weigh in on this too but I would not use aluminum for food storage as it is a toxin. I prefer glass for freezing food.

Thank You! Your feedback is much appreciated!

We remember the days when everybody said that Teflon coated pans were totally benign. It seems that every few years someone comes out with a new supposedly nontoxic version. As a result I find it hard to endorse any of them. Sooner or later legitimate concerns arise.
Personally I’ll stick with cast iron, stainless steel, enamel, glass etc. I do realize that nonstick makes cooking a bit easier, but is it worth it?

Thanks in advance!

I used to think not all metal and ceramic cookware are toxic but i found out about the alkaline baking soda test to test the toxicity of cookware (a simple test that you can do at home: put link). I was shocked to see that all metals leach and make food toxic. I got so worried about the health of my family and started doing research for 100% non-toxic cookware. Luckily I found MEC’s pure-clay pots that are naturally inert and non-reactive. Since then I just love this new way of healthy cooking and everyone in my family is happy with how delicious food cooks in them.

Yes, the Le Crueset one is safe.

Thanks,
Sandy

Most urgrnt is where do i find vision cookware which is nontoxic

https://www.amazon.com/dp/B01M6CX9QQ/ref=cm_sw_r_cp_apis_1501856170964

Thanks!!!

I’m not so sure Xtrema is as safe as it’s portrayed. The idea that it contains lead, even if it doesn’t leach, is off-putting: http://tamararubin.com/2017/06/mercola_pan/

I think CorningWare Pyroceram may be the best option. I ordered mine but they haven’t arrived yet (I also wish I could get Pyroceram lids for it instead of Pyrex).

Did you ever get a response to this. I’m interested in scanpan too! What did you end up purchasing?

Hi Andrea,
Renaware appears to have an 18/0 Stainless exterior covering an aluminum core. 18/0 stainless is fine as long as it does not wear through to the aluminum core.

What do you think about Rena Ware cookware? Is it safe to use? My mother has always used them and keeps insisting they are great! I did a little research and it seems it’s mainly stainless steel and aluminum, but I’m not sure if it’s good or sneaky stuff.
Here is their website https://renaware.com/product-category/cookware/
but I found more info here: http://training.renaware.com/Thailand/PDFs/Product_Resources/English/1921_01_0711_Cookware.pdf

Thank you for all your valuable information. 🙂

Thank you for gathering and sharing all this useful info in order to help us all.

Just wanted to bring something to your attention after reading the bit on Greenpan. The material they use is silicon (SiO2) not silicone. Hope this helps with some of your research 🙂

Mat

Hi Rebeca,
John here…
20/0 has no nickel. This means that it is “Economy” grade cookware. From a health perspective, Economy grade (less nickel) is a good thing. It is interesting that, in the case of stainless cookware, the lower priced stuff is often the healthier choice!

Grades of Stainless steel Flatware and Cookware
– Economy grade Kitchenware in India is made with low carbon 14/1 (Chromium: 14%, Nickel: 1%) stainless steel

– Economy grade 21/0 is used to make economy flatware. It is comparable to classic 18/0. Neither 21/0, nor 18/0 has any Nickel.

Thanks

Hi Harvey,
Aluminum that is clad with Stainless is fine as long as the stainless is not scared through to the aluminum on the inside. Older/heavily-used clad pans can have this problem, but it takes a long time to wear through.

Thanks,
John

High quality stainless (Surgical) has a higher nickel content…which is a good thing from a surgical/quality perspective but a bad thing from a health perspective.

If, however, you are considering their teapot, I’d think it’s ok because you will never be scaping of scouring the interior of a teapot. Therefore you wont be releasing nickel.

Thanks…
John

Hi Nancy,
John here,

We are not fans of any cookware that is “non-stick”. The aluminum core is fine as long as the coating over the aluminum does not become compromised.

Thanks

Hi Erica,
John here…
In our opinion, anything that is “non-stick” should be avoided if possible.

Thanks

“*Made with superior 21/0 Japanese stainless-steel
*The steel includes: Copper for better heat conductivity, Titanium for quick heating and extra strength, and Chromium for added durability”

Any input or insight is greatly appreciated!

John, I saw your response to one of the reader’s questions regarding the Scanpan brand. I too was interested to learn more about that brand. I understand your concerns with the fact that it is an aluminum core and contains a proprietary non-stick surface. That being said, their website claims that the manufacturing process guarantees safety from both the nonstick material and the aluminum. I’ve copied and pasted the text below. Would you agree that is possible? Or are you of the opinion that chemical leaching can still be present?

Thanks, Grace

“That’s where SCANPAN CLASSIC NEW TEK comes to the rescue. We start with the best tradition in professional cookware: Pressure-cast aluminum. Aluminum is an excellent conductor of heat. The SCANPAN heavy-duty base is literally forged into shape under 200 tons of pressure. That’s the only way to really eliminate hot spots and to create a perfectly even pan base. And we have researched the optimum thickness for the pan base to prevent any warping and, at the same time, create the perfect condition for the pan to heat up quickly and evenly. Our combination of raw material, pressure casting and thickness of the pan body, thus, results in perfectly even heat distribution, superior heat retention and a perfectly flat pan base for life. SCANPAN Cookware is especially engineered for halogen, ceramic and electric ranges but will, of course, work on gas and electric coil ranges, as well.

Now to SCANPAN’s space-age surface: Both ceramic and titanium are incredibly hard materials. After having pressure-cast the raw pan body, the ceramic-titanium compound is super-heated to 36,000º F (thirty six thousand degrees!) at which point it liquefies. The ceramic-titanium enters a “plasma state”. That liquid plasma is then fired into the pan surface at twice the speed of sound. Lots of heat and impact. The ceramic-titanium literally anchors itself in the aluminum surface and becomes one with the pan.

That’s NASA technology. The SCANPAN surface technology is based on the principle of using ceramic tiles on the space shuttle, which prevent the shuttle from burning up during re-entry into the earth’s atmosphere. We have that concept patented for aluminum nonstick cookware. When looking at SCANPAN CLASSIC NEW TEK under a microscope, we see something like a lunar landscape. A myriad of mini-craters, all similar in size and shape. These craters were created when firing the ceramic-titanium compound into the cooking surface, and are then filled with our specially formulated NEW TEK non-stick compound. The compound is in the craters, not on them. The ceramic-titanium protects it from being scraped away. Even if you use a metal spatula. We have tried. Ran a metal spatula with a 2-lb-weight over the SCANPAN surface 300,000 times. A third of the spatula was literally ground away after the test (performed by an independent laboratory in Germany). The pan’s non-stick surface and performance remained perfectly intact!

The MOHS scale measures hardness of gemstones. Diamonds come in with a perfect 10. SCANPAN CLASSIC is a 9.5. There is no tool in your kitchen that could damage or destroy the SCANPAN surface. If we can’t destroy the surface, we can’t get at the non-stick compound. If we can’t get at the non-stick compound, it can’t be scraped away. If we can’t scrape it away, it will work for as long as you own the pan.”

First, thank you for this wonderful information.

Question: Is a Farberware aluminium clad saucepan safe?

I have got a Farberware saucepan. It holds about 4 or 6 quarts. I thought it was solid stainless steel.

I bought a glass induction cooktop. A pot has got to be steel for an induction cooker to work. The Farberware saucepan would not work.

I looked on the bottom and it says “Aluminium Clad Stainless Steel.” It appears the aluminium is on the outside bottom only. A refrigerator magnet will not stick to the outside bottom. However, the refrigerator magnet will stick to the inside bottom and the inside sides.

Thanks.

As far as I know, this should be fine.

I am wondering about your thoughts on the Cuisinart Green Gourmet line.

Hi Maia
Thank you for providing all this vaulable information what is your opinion on the thermomix machine? Is it good stuff?
Thanks a lot

Hi Tara,
John here…
Pampered Chef Executive cookware is nonstick. As such it does not make our “Good Stuff” list. The good news is that although it is aluminum, your food never touches the aluminum. The bad news is that the reason your food never touches the aluminum is because the aluminum is coated with a nonstick substance. Although current nonstick coating are somewhat better than their predecessors, they are far from benign.

https://gimmethegoodstuff.org/safe-product-guides/cookware/

Best,

Yes, I think Calphanon is just as good:).

Yes, but aluminum is only a concern if it’s touching the food.

Thanks!
Laura

But aren’t some stainless steel just covering the aluminum?

I don’t know, but will add to my list for a future investigation!

Yes that stainless steel is fine. 

Unfortunately, this company is too vague on details for us to give the official Good Stuff stamp.

Unfortunately, we haven’t found other brands that I can recommend right now. Xtrema is having a major sale this week, which makes it slightly more affordable! Here’s that link:http://shareasale.com/r.cfm?b=595230&u=660232&m=52296&urllink=&afftrack=“>Xtrema

Would you see much difference in the health benefits of Le Creuset v Staub?

Not much info on Staub on the web.

Many thanks!
Sandra

Super great to know that that Xtrema is the same thing as Dr. Mercola. It is probably cheaper too.. I’m going to check it out. Still want to get the soup ware cooking pots and other items.. Thanks for sharing this.

Hi Polina,
Please do not get confused between the terms “Ceramic coated” and Ceramic Cookware”. That are NOT the same thing.

Ceramic coated is a term that refers to a proprietary method of creating a non-stick surface on a pan…usually aluminum.

“Proprietary” is code for, “we’re not telling you what’s in it.”
For this reason we cannot know if it is toxic or not, but it probably is toxic.

We boil it down to this:
Any cookware called “non-stick” contains questionable or toxic materials.
If it says “non-stick” it is probably toxic.
If it is not toxic it is also not “non-stick”.

Best,
John

Hi Darshana,
John here…
Red Copper, like many cookware manufacturers uses a proprietary technology to produce their nonstick surfaces. “Proprietary” is code for, “we’re not telling you what’s in it.”
For this reason we cannot know for certain if it is toxic or not, but it probably is!

We boil it down to this:
Any cookware called “non-stick” contains questionable or toxic materials.
If it says “non-stick” it is probably toxic.
If it is not toxic it is also not “non-stick”.

Best,
John

John here…
Woll, like many cookware manufacturers uses a proprietary technology to produce their nonstick surfaces. “Proprietary” is code for, “we’re not telling you what’s in it.”

Woll’s technology is, in our opinion, definitely NOT “Good Stuff”.

We boil it down to this:
Any cookware called “non-stick” contains questionable or toxic materials.
If it says “non-stick” it is probably toxic.
If it is not toxic it is also not “non-stick”.

Best,
John

Hi Lisa,
John here…
Swiss Diamond, like many cookware manufacturers uses a proprietary technology to produce their nonstick surfaces. “Proprietary” is code for, “we’re not telling you what’s in it.”
For this reason we cannot know if it is toxic or not.

We boil it down to this:
Any cookware called “non-stick” contains questionable or toxic materials.
If it says “non-stick” it is probably toxic.
If it is not toxic it is also not “non-stick”.

Best,
John

Hi Sou C,
Quartz is nontoxic and safe.

There is no silicon in enameled cookware.

Hi Melissa,
Dr. Mercola not only has many interesting things to say, but above all he is a great marketer. Indeed his ceramic cookware is the real deal, but it is not his. He got a licensing deal with Xtrema and simply sells their products under his name.
Mercola cookware and Xtrema cookware are the same thing. He buys from Xtrema, rebrands the products and resells to us.
The main difference is that he sells packages of cookware, whereas, if you go directly to Xtrema via the link found in our Safe Cookware Guide, you have the option to pick and choose exactly the pieces you want. You also can take advantage of any specials or sales that Xtrema might be offering.

Go to our Safe Cookwear Guide here…
https://gimmethegoodstuff.org/safe-product-guides/cookware/

Scroll down until you see “Ceramic” There is a link to Xtrema at the bottom of the review.

My point is that I haven’t walked in over 7 months and people especially 17% of woman are either sensitive or as I am totally allergic to so many Metals. I am an herbalist who was given more drugs then required while in the hospital for 27 days and have just learned this weekend that many which were not required were those which contain toxic ingredients like Fluoride as well as titanium dioxide. Beside my unacceptable rods this ortho also used close to 100 staples to close the incisions in my leg. He did not grasp my allergy to Metals. I was sent home with a developing infection that not only infected my leg, but also my brain. Please do not list titanium as not a toxic metal. Many of those who have joint, dental etc placed in their bodies only become sensitive after the surgery.

Many are diagnosed with Chronic Fatigue, Lyme Disease, as well as, MS.

Here they are online: https://www.redcoppersquareasseenontv.com/index.jsp?uid=6D000FE51733B59037C4253DA65C1213

Here’s a store’s version: https://www.bedbathandbeyond.com/store/product/copper-chef-trade-9-5-inch-square-nonstick-fry-pan/1046619167?skuId=46619167&mcid=PS_googlepla_nonbrand_cookware_&product_id=46619167&adpos=1o2&creative=43742634349&device=c&matchtype=&network=g&gclid=CKOFkaW1sNACFQINaQodjjYLUg

Thanks in advance,
Dewitt

Thanks for your comments!

Lisa

Regards,
Sou C

After I had a bad case of heavy metal poisoning from my cookware, etc. I did my own research and found that surgical steel pans were highly thought of. I almost bought a set of those, but then I found Dr. Mercola brand ceramic cookware. He is a licensed surgeon – watch his video on his sit. He tested the materials he uses in his pans and HIGH heat and there is NO leaching of any kind (he does give a guide that shows trace amounts that are insignificant – but it does show leaching in several other comparison products) he gives the data on his site. He sells a pans set, a soup set, and a knife set as well as other health products.

The only thing I don’t like about the pans is that they are BLACK in color – so they aren’t sold in different pretty colors. They are NOT decor, they are health pans. I’ve also noticed that it helps to heat up the pan first, then add butter, then add eggs, for example so they won’t stick so much. These are not non-stick pans, but they clean up nice and if the pan is heated first before adding the oils, that seems to help. After a very long search of trying green pans, ceramic pans, the ones that claimed there were NO toxic metals, but there were… I was so tired of false claims. This pan set seems to be the real deal. I’ve had it now for almost a year. You can cook on stove top, bake, and even transfer to the fridge if you want int he same pan. It is super easy to clean. If something does stick soak it in water to loosen, then use a plastic type scrubber and not steel wool for easy clean up.

Please consider adding Dr. Mercola ceramic cookware to your health products list. I have been muscle tested AFTER using his cookware and I am now free of heavy metal toxicity that was before showing up greatly when I was using so-called healthy pans from other companies.

here is the link.
http://cookware.mercola.com/

Sandy,
Pyrex sells styles with glass tops (and silicone seals – no plastic), they are more challenging to find though. Hope this helps!
https://www.amazon.com/gp/product/B008MW2BKU/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Hi there-yes, in my opinion the silicone straw in the Pura cups is safer than plastic in other cups. I like the Eco Vessel food storage containers, but we also use and love these:http://amzn.to/2cwf7LP. At home we also use Pyrex. I think Xtrema is the safest cookware; Le Creuset and stainless steel are also fine!

Greenpan is definitely better than old school Teflon, but still too unknown for us to confidently call it Good Stuff.

Thanks for your kind words! Other than Fox Run, I don’t know a stainless steel brand. What about cast iron, like this? http://amzn.to/2cbeQig. Another option is to just use an aluminum one but put parchment liners inside.

We haven’t looked into this deeply, but my opinion is that any of those options would be acceptable! I agree that the porcelain enameled cast iron might be top choice.

I’ve been using Roichen Natural Ceramic cookware (1st series) and Neoflam Ceramic Cast Aluminum cookware, also stainless steel pots and pans from Ikea. I’m badly in need of a wok and a pressure cooker. Thinking of a Black Wok and Zebra Stainless Steel Pressure Cooker in particular. Please give me your reviews on the cookware I’ve been using and my future black wok & pressure cooker. Thanks

Ps: I believe both Roichen and Neoflam is a Korean brand and Zebra is a Thai brand.

Thank you again

Parvin
Malaysia

What is your opinion about grill grates. I’m looking at porcelain enameled steel, porcelain enameled cast iron or stainless steel. Based on on your reviews of the porcelain enameled pots like Le Creseut I was thinking the porcelain enameled cast iron would be the best healthiest choice. Help!

Emily

Those should be fine.

Anything glass or stainless steel! Depending on what you need…I like Pyrex baking dishes like this: http://amzn.to/2ayAsqR.
For muffin tins and things like that, stainless steel that’s not treated with nonstick chemicals, like this: http://amzn.to/2awiPr6

I haven’t looked into this enough to give you a definitive answer, but salespeople are often misinformed, so I would trust what the website says. In general, titanium is a safe material, provided it is not treated with a nonstick chemical.

Thank you!

Thank you so much for the response! I look forward to hearing your opinion! 😀

I need to look into these before I can give you a definite answer. Stay tuned!

Yes, any stainless steel soup pot would be fine, and you can find inexpensive ones easily.

Stainless steel is safe, yes. Silicone appears to be non-leaching and safe, but it is plastic, so I try to avoid cooking food in it (such as silicone bakeware). For utensils, I’m fine with silicone.