As temperatures rise in New York, kitchens across the city are running at full tilt. Amid the summer rush, chefs and home cooks alike are reconsidering the cookware they rely on. Recent attention has focused on 'non-toxic' cookware, a label seen on more shelves and restaurant prep lines this season.
Much of the marketing around these pans centers on what they do not contain—chemicals like PFOA, PTFE, or so-called 'forever chemicals.' Bon Appétit editors recently conducted hands-on tests of several popular brands, separating products that meet safety claims from those that rely on buzzwords. Their findings highlight that not all nonstick pans marketed as non-toxic perform equally or live up to their promises.
At a midtown kitchen supply store on Wednesday, staff reported a bump in questions about ceramic coatings and alternative materials. Price remains a factor. While some pans cost under $40, others, especially those with third-party safety certifications, exceed $100. Restaurant supply buyers say they weigh durability and ease of cleaning alongside any health claims.
Chef Maria Lopez of the East Village noted she switched to ceramic-coated pans last month, citing both staff safety and customer concerns. She said, 'We get more questions about what we use on the line than ever before.' The shift comes as diners and cooks look for transparency in what goes into food—and what it touches before reaching the table.