How to Choose Safer Cookware and Kitchen Tools

April 13, 2026

A young woman chooses kitchenware in a department store

You may love how food easily slides off a nonstick pan onto your plate, but have you ever wondered if that coating is as harmless as it seems? Warnings about PFAS, BPA and phthalates in everyday household items have increased in recent years. These chemicals have been linked to hormone disruption and potential long-term health effects.

“For most people, the risk is relatively low, but it’s not zero,” says Kaitlin Hippley-Brown, RD, a University Hospitals dietitian and certified diabetes care & education specialist. “The risk tends to increase with higher heat, longer cooking times and more wear and tear on the product.”

Understanding the Safety Concerns

Most cookware, kitchen tools and storage containers are considered safe when they’re used as intended, but some materials may be safer than others over the long term.

“The biggest things I pay attention to are chemical leaching, especially when cookware is exposed to high heat or acidic foods, and potential exposure to substances like PFAS, heavy metals and certain plastics,” says Hippley-Brown. Scratched or damaged cookware is also more likely to release substances into your food. She says the concern is less about immediate harm and more about the potential effects of repeated exposure to the chemicals over time.

What to Watch Out for and What to Use Instead

The materials in some products have stronger evidence of potential health risks, especially if you keep using them over a long period, says Hippley-Brown. Materials to watch out for include:

PFAS-based nonstick coatings.
Ceramics that may contain lead or cadmium.
Older plastics made with BPA or phthalates.

Many newer products have reduced or removed these substances, but Hippley-Brown still recommends being mindful and choosing safer options when possible. “You don’t need to avoid nonstick cookware entirely,” she says. It can be a convenient option, especially for delicate or sticky foods. “What matters most is how you use it.”

To reduce potential risks with nonstick cookware:

Keep it on low to medium heat only.
Avoid overheating it.
Replace it if the coating is scratched, chipped or starts to peel.

Any damage to your cookware can increase the chance of chemicals or bits of the coating or cookware getting into your food. “In general, I tell people to check for smooth, intact surfaces,” says Hippley-Brown. “When that starts to break down, safety becomes more of a concern.”

For more durable, lower risk options, Hippley-Brown recommends:

Stainless steel
Cast iron
Enameled cast iron
Glass

“These tend to be very stable materials that hold up well over time and aren’t likely to react with food or release unwanted chemicals, as long as you’re using them properly,” she says.

When baking, you can also line aluminum or nonstick cookie sheets and pans with parchment paper to help reduce the risk of chemicals seeping into your baked goods.

Choosing Safer Kitchen Utensils and Tools

Hippley-Brown offers similar advice for cooking utensils and other tools, like cutting boards. Consider what they’re made of and choose stable materials that are less likely to leach chemicals. If they’re tools you’re going to cook with, like spoons or spatulas, choose materials that also hold up well under heat.

Lower risk options include:

Stainless steel
High-quality silicone
Wood
Bamboo

Most people also have at least a few plastic utensils in their kitchen, but Hippley-Brown recommends limiting use of them, especially if they’re worn or regularly exposed to heat, since the plastic can break down and release chemicals or microplastics into your food.

Black plastic utensils, in particular, have recently raised concerns because some are made with recycled plastics, which are more likely to contain harmful chemicals (including flame retardants from plastics that weren’t originally intended to be used with food), which can transfer to food when heated. Even small, repeated exposures to these chemicals can add up in the body over time.

How to Approach Food Storage

Despite its versatility and popularity, plastic isn’t the safest choice for food storage either. “Glass and stainless steel are generally my go-to options,” says Hippley-Brown. If you are going to use plastic containers, she advises against heating food in them, even if they’re labeled microwave safe. “Heat can increase the likelihood of chemicals or microplastics getting into food, so this is a simple step that can help reduce overall exposure.”

Simple Swaps for a Safer Kitchen

Don’t feel like you need to replace everything in your kitchen overnight. “It does not have to be all or nothing,” says Hippley-Brown. “Small, practical changes can still make a meaningful difference.”

Focus on these key swaps:

Avoid using high heat with nonstick cookware.
Replace items once they’re worn or damaged.
Try to minimize contact between hot food and plastic.
Shift toward more durable cookware and glass for storage.

The research on chemical exposure from cookware continues to evolve, but taking these steps can help reduce your risk and protect your health over the long term.