When choosing cookware, there are a lot of factors to consider. While we often think only of durability or ease of cleaning, safety can also play a factor in what materials we choose to use for cooking. Non-stick surfaces became really popular as an easy cleaning choice, but studies have shown they actually release PFAS, chemicals that have been linked to health problems.

Stainless steel creates a surface that doesn’t corrode or release any chemicals with typical cooking use. Since it’s chemically stable, stainless steel does not readily interact with foods, making it a reliable everyday cooking surface.

Health & Safety: Stainless Steel in the Spotlight

When cooking with stainless steel, trace amounts of chromium and nickel may migrate into food, particularly with acidic ingredients or prolonged cooking. However, those levels remain well within acceptable dietary exposure limits for healthy individuals. Anyone with nickel sensitivity would want to be aware of this, but for most people, the risk is negligible.

In contrast, non-stick pans with PTFE coatings are safe under moderate temperatures but pose risks when overheated (above ~260 °C). At excessive heat, PTFE coatings can degrade and emit fumes associated with polymer fume fever.

Over time, scratched or worn coatings may release particles or degrade performance. Although modern non-stick cookware often is designed with these risks in mind, related PFAS compounds may still raise long-term safety questions.

Performance & Longevity: Cook Once, Cook Forever

Stainless steel pans tolerate higher heat, go into the oven, and survive metal utensils or vigorous scrubbing. Non-stick surfaces, in comparison, degrade with use, and their coatings can lose effectiveness or require frequent replacement every few years. Many stainless steel pans use a tri-ply (clad) or multi-layer core combining stainless, aluminum, or copper to improve heat distribution.

How to Cook Successfully with Stainless Steel

• Preheat the pan moderately, then add oil when it begins to shimmer.
• Dry ingredients well before contact with the hot pan – moisture causes sticking.
  Maintain medium heat except for high-heat searing.
• Deglaze with liquid (stock, wine, water) to dissolve browned bits and build sauce.
• Clean gently; use baking soda paste or soft scrubbing for stuck residue.

Stainless steel delivers durability, safety, and versatility—making it a smart upgrade over many non-stick alternatives. Once you master the right techniques, you won’t even need non-stick pans!

References:

Centers for Disease Control and Prevention. (1986). Polymer-fume fever associated with fluoropolymer use. Morbidity and Mortality Weekly Report (MMWR), 35(10), 165–167.

European Food Safety Authority. (2020). Update of the risk assessment of nickel in food and drinking water. EFSA Journal, 18(11), e06268. https://doi.org/10.2903/j.efsa.2020.6268.

Health Canada. (2024). The safe use of cookware and bakeware. Government of Canada. https://www.canada.ca/en/health-canada/services/home-garden-safety/cookware-bakeware.html.

Meyer Science. (2025). FAQ: PTFE non-stick coatings and safety. German Federal Institute for Risk Assessment (BfR).

U.S. Environmental Protection Agency. (2025). Fact Sheet: 2010/2015 PFOA Stewardship Program. https://www.epa.gov/pfas.

U.S. Food and Drug Administration. (2025). Authorized uses of PFAS in food contact applications. https://www.fda.gov/food/chemical-contaminants-food/authorized-uses-pfas-food-contact-applications.