The Best Non-Toxic Cookware, According to 10 Local Chefs and Cooking Pros

Non-stick pans are a handy shortcut in the kitchen. Their slick, water-resistant coatings make it easy to whip up eggs or sear flaky fish in a flash, without needing gym-bro biceps to scrub the remnants off.

But lately, the affordable kitchen staple has been in the hot seat. Regulators and researchers are increasingly scrutinising the PFAS, or “forever chemicals”, in our pans. The chemical-packed coatings that make them so convenient can release toxic fumes when overheated or scratched. High exposure has been linked to a grim list of health outcomes, from increased cancer risk to decreased fertility.

The recent Netflix documentary The Plastic Detox is further pushing the issue into the spotlight. In it, environmental epidemiologist Dr Shanna Swan shares her decades of research on fertility decline, which she links to microplastics. Over three months, she monitors six couples who swap their household staples, including non-stick pans, for plastic-free alternatives in a bid to improve their fertility. 

Meanwhile, more home cooks are returning to the materials that professional chefs have long relied on – including stainless steel, cast iron and carbon steel. We asked top chefs and other pros about the pieces they actually use every day, including Youtuber Andy Hearnden (aka Andy Cooks), Six-Eyed Scorpion founder Sandra Seah, and cookbook author Emiko Davies. Plus, what to cook in them and how to take care of them so you’ll have them for life.

You might think synthetic coatings are the only way to keep food from sticking. These experts disagree, advocating that with a little extra care, you can achieve a natural non-stick finish that’s entirely non-toxic.

And while these pieces require a bigger upfront investment, the payoff is a pot or pan you can use for life. “I’ve been using the same pans for years now, and they’re still in great condition,” says Sydney-based chef Nip Liyanapathirana. “They genuinely feel like something you can keep for life.” 

Davies agrees: “You’ll be able to pass them on to your kids and grandkids if you take care of them.”

Here are the best non-toxic pans to shop in 2026, according to Aussie chefs and cooking pros.

Nip Liyanapathirana, chef, Sydney

Why do you love it?

The heat distribution is incredibly even, which gives you much better control, whether you’re searing or just cooking something gently. Also, durability. I’ve been using the same pans for years now, and they’re still in great condition. They genuinely feel like something you can keep for life.

Do you have any advice before buying?

Because they’re solid stainless steel, they can be a bit heavy, especially if you’re used to lighter non-stick pans. There’s a slight learning curve if you’ve never cooked on stainless steel before, but once you understand it, it’s very easy to use.

What’s your favourite dish to cook with it?

I cook eggs every morning in a stainless-steel pan, which surprises people because most default to non-stick. Once you understand heat control, it’s actually very easy to cook eggs without sticking. I’d usually go with an omelette with a soft centre, or just sunny-side up.

Anything that benefits from strong, even heat – such as searing proteins, stir-fries, or everyday cooking like eggs. It’s especially great if you like building flavour directly in the pan. Also, their Wok is great for Asian-style dishes like noodles, fried rice and stir-fries.

Emiko Davies, cookbook author

Why do you love it?

Cast iron pans are perfectly non-stick if you treat them well. This is my go-to when I want to make perfect crepes or eggs. I also love how well they hold the heat, so they are excellent for getting a nice, crisp browning – for example, when you’re deep-frying something or searing a steak.

You can also use cast iron on any kind of stovetop – when we moved to induction, my cast iron pans were the ones I kept. They work so well with induction.

They look so good. You can serve things directly in them, taking the pan right to the table. I also love that you can put the whole thing in the oven; it’s great for browning the tops of frittata.

What’s your favourite dish to cook with it?

Cotoletta, schnitzel and tonkatsu – whatever you want to call a lovely, thick, crumbed pork chop – come out so good in cast iron. I’ve also baked cinnamon rolls and bread rolls with my cast iron pan. No soggy bottoms!

How do you take care of it?

If you’re using just bare cast iron like the Lodge, watch out for acidic ingredients [like] tomatoes, vinegar and wine. Don’t let cast iron sit in water [or put it in the dishwasher]. Just wash with warm soapy water and dry immediately so it doesn’t get rusty. 

Every now and then, you may want to give it a nice rub with some oil, but if you use it frequently, you won’t need to worry much. I think the best way to keep your cast iron beautiful is to use it all the time. These things are very resilient and you’ll be able to pass them on to your kids and grandkids if you take care of them.

Andy Hearnden, chef and Youtuber

Why do you love it?

They’re good quality. I absolutely smash them in my kitchen, and they’re still as good as new.

Carbon steel is great for high heat and heat retention, so you can get a great sear on your steak or char on your peppers.

I love the depth and shape of a saucier; it’s great for larger portions and for saucier dishes that need constant movement. You can use it for sauteeing veg, braising, poaching, making a sauce, risotto, pasta or a soup.

Do you have any advice before buying?

Carbon steel is generally pre-seasoned, which makes it naturally non-stick, but you will need to learn how to season the pan over time.

Handwash them and make sure you clean and dry them properly straight after you use them, especially carbon steel.

What’s your favourite dish to cook in it?

It would have to be steak in the carbon steel and easy dinners in the saucier, like a chicken ragu risoni.

Ibrahim Kasif, group executive chef at Esca (Nour, Besa and Henrietta)

Why do you love it?

The beautiful thing about these pans is their heat retention. Medium heat is enough to conduct a lot of heat. When it comes to cooking meat in these pans, the crust they [achieve] and the way it holds the heat is awesome.

They’re plastic-free, non-stick, and the first non-stick coating made without PFAS, lead or cadmium.

They are beautiful pans. They look so good in my kitchen, and I love displaying them.

How do you take care of it?

Be careful with how [you] handle it. Use soft sponges. They are dishwasher-friendly and come out great from the dishwasher, so let the dishwasher do the work. 

What’s your favourite dish to cook with it?

I use them for everything from fast searing, slow cooking and braises. It can handle a lot of things. Eggs, steak and fish! The pans just handle it so well with incredible heat consistency, and nothing sticks.

Jason Saxby, executive chef at Raes Dining Room

Why do you love it?

The clay absorbs heat gradually and then distributes it evenly, creating a steady, consistent temperature that enhances flavour and texture. This material has been used for centuries across cooking, serving and insulating, and for good reason.

I love how versatile the pieces are: sauteeing, pan-frying, boiling, slow cooking, baking, braising, and so on. They’re suitable for all cooking mediums like charcoal, oven, gas flame, electric and even straight on fire.

What’s your favourite dish to cook in it?

This casserole pot with a lid really comes into its own with slow, gentle cooking – think long simmers, braises or oven baking.

I recently cooked a pork broth with some [leftover] bones and placed the pot directly on the fire I lit in my paddock. I simmered the broth for hours in the coals, added my blanched noodles to a bowl and topped with chopped meat, a few aromats and some eggs, and then ladled the broth on top. A delicious ramen indeed.

How do you take care of it?

Season it. [This] involves soaking it in water oveernight and then drying, oiling and heating. Grit provides a nifty guide with everything you need to know about your pot.

Sarina Kamini, cookbook author, filmmaker and researcher

Why do you love it?

There isn’t anything you can’t do in this cookware. [Use it] to make a beautiful Italian slow-cooked ragu, or any kind of Moroccan tagine-style cook.

It conducts heat with an even and resonant quality. [This is a] key ingredient in creating a delicious end result – particularly with a cuisine like that of India where longer cooking times and high-heat cooking is all part of the equation.

Use of copper and brass is traditionally considered to bring great health benefits, as per the tenets of Ayurveda, the ancient and traditional system of Indian medicine.

Do you have any advice before buying?

These pots and pans are not induction-friendly (though they can be adapted). I know the founder, Kirti Goel, is working to make this happen – otherwise, it’s perfection.

Mitch Velo, group executive chef at Yolk Group (Ophelia, Terror Twilight, Convoy, Hi Fi)

Why do you love it?

While you can get many cheaper non-stick options, if you look after a good quality cast-iron pan, you’ll have it for life. [The] best thing is that it’s easy to clean!

What’s your favourite dish to cook with it?

A good steak dinner is where this cookware shines. Sear your steak to the desired doneness. While it rests, make a quick peppercorn sauce with shallots, brandy and cream, making sure to scrape up all the goodness from the bottom of the pan. Serve with a nice side salad. A proper one-pan job!

How do you take care of it?

Avoid the dishwasher as much as you can! Give the pan a good wipe out and allow to cool before cleaning with soapy water. Dry [it] really well and give a quick wipe with oil between every few uses.

Sandra Seah, chef and founder, Six-Eyed Scorpion

Why do you love it?

It’s incredibly sturdy and durable, I’ve used my Lodge cast iron pan for years and it’s good as new. When both pans are used together, it doubles up as a combo cooker, which is amazing for baking sourdough.

Do you have any advice before buying?

It’s on the heavier side, but that’s expected with cast iron. It can feel a little pricey upfront, but it’s one of those purchases that lasts a lifetime, and I’ll always back investing in quality.

What’s your favourite dish to cook with it?

Steak and eggs slaps every time. It’s perfect for anything where you’d want a strong, even crust. It’s also great for starting [a dish] on the stovetop and finishing it in the oven.

How do you take care of it?

Clean it straight after cooking, dry it thoroughly, and season it regularly to keep it in great condition.

Erik Ortolani, executive chef at Esca (Ito, Joji)

Why do you love it?

First, the non-stick ceramic coating is completely PFAS-free, which is a huge win for both health and peace of mind. Second, they’ve got a really satisfying weight to them – super solid and premium – which helps with even heat distribution, especially on my induction cooktop. And finally, they’re oven-safe and just look incredible – very sleek, minimal, and elegant. They’re the kind of pans you actually want to leave out on display.

Do you have any advice before buying?

Ceramic coatings can be a bit more delicate, so you do need to treat them with care (let them cool down before washing etc.). They’re definitely an investment piece. But you’re paying for quality and a brand that’s stood the test of time.

What’s your favourite dish to cook with it?

I love cooking fish fillets in these pans: Spanish mackerel or Murray cod are my go-to. I’ll dry the skin out in the fridge for a few hours, then use the pan’s even heat to get it beautifully crispy. I usually serve it with a beurre blanc-style sauce and some pan-fried greens – simple, but seriously impressive.

How do you take care of it?

The biggest thing is to avoid thermal shock. Don’t go from hot straight into cold water. Let the pan cool down naturally before washing, and it’ll last much longer.

Jason Staudt, executive chef at Stokehouse

Why do you love it?

I love Staub’s cast-iron Dutch oven for serving food in, as well as slow cooks. They’re generational pots that can last forever and lift the look of your kitchen.

I used Made In’s beautiful pans and small pots in North America – it’s great they’re in Australia now. They’re great for cooking with one hand and have even heat distribution. I love the tight-fitting lids. They’re also dishwasher safe and there are plenty of options for sizes.

Solidteknics makes beautiful cast-iron pans in Australia. No rivets really make the design useful and forever-lasting. Great for larger pans, hot pizza ovens or cooking over fire, they can take an absolute beating. And can be brought back to life with a strong seasoning session.

Do you have any advice before buying?

Invest in good things and give them some time when they need them. [It’s the] same as cooking – a good meal starts at a good market, not a generic grocer.

What’s your favourite dish to cook with it?

In the Staub, Hainanese chicken rice. In the Made In pans, its pasta, no question – my boys love fennel sausage campanelle with kale. The Solidteknics is great for roasting meat, fish or veggies. [I put it] in the Gozney, so I don’t set off the fire alarm in the house.

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