I was shopping around for nonstick pans some months ago, and exhaustively looking to see if any of them were free of pfas and other toxins. By the end I was nearly pulling my hair out because they pretty much are all bad, including Greenpan. I no longer have the variety of sources I found back then, but here’s one source on them (mind you I wouldn’t necessarily trust this site’s recommendations either).
You’ll want to do more research from multiple sources. My memory of it is hazy, but I think I remember the enameled cast iron sets being relatively the best option (albeit expensive), but the biggest thing I remember is every time I would find one source saying brand [a] was the good one, it wasn’t long before I’d find another source saying that tests showed the same brands had toxins in them. It’s an exercise in frustration.
It really boils down to what are you’re willing to tolerate and how much do you want to spend. Unless you want to go copper/stainless/cast but even those probably leach something into the food, and can be difficult to cook with.
We need to invent the Star Trek replicator
I was shopping around for nonstick pans some months ago, and exhaustively looking to see if any of them were free of pfas and other toxins. By the end I was nearly pulling my hair out because they pretty much are all bad, including Greenpan. I no longer have the variety of sources I found back then, but here’s one source on them (mind you I wouldn’t necessarily trust this site’s recommendations either).
https://www.leafscore.com/eco-friendly-kitchen-products/why-we-no-longer-recommend-greenpan/
Good to know, thanks for the link. I’ll be sure to check out the top picks in the article
You’ll want to do more research from multiple sources. My memory of it is hazy, but I think I remember the enameled cast iron sets being relatively the best option (albeit expensive), but the biggest thing I remember is every time I would find one source saying brand [a] was the good one, it wasn’t long before I’d find another source saying that tests showed the same brands had toxins in them. It’s an exercise in frustration.
It really boils down to what are you’re willing to tolerate and how much do you want to spend. Unless you want to go copper/stainless/cast but even those probably leach something into the food, and can be difficult to cook with. We need to invent the Star Trek replicator