Looking to ditch the nonstick? Here’s how different cookware options stack up and why we are the world leaders in healthy & durable cookware.
So you’ve made the smart decision to get rid of all of your synthetic-coated nonstick cookware for the good of your health and the environment, but not sure what the best alternatives are?
If you're looking for health, durability and performance, you can’t beat Solidteknics’ wrought iron and non nickel stainless steel cookware, though here’s how all the different cookware options stack up so you can decide what’s best for you.
|
Type |
Pros |
Cons |
|
Ceramic-coatings or titanium reinforced nonstick |
Less toxic than standard synthetic non-stick, if from reputable brands. No fuss nonstick. |
A short life and quickly disposable, as these coatings rapidly lose their non-stick. Not recyclable and all imported, so will end up in our landfill. |
|
Enamel-coated (actually vitreous glass) cast iron |
From reputable manufacturers, enamel-coated cast iron is inert and safe. Good for slow cooking of acidic sauce-based foods. Overall durability can be good for top brands - decades, with care. |
Can be very sticky for frying, particularly after some surface scuffing wear. Enamel coating will eventually chip, allowing rust to penetrate. |
|
Solid glass and ceramic / stoneware |
From the best manufacturers, solid glass and ceramic cookware can be excellent for slow cooking in the oven. Non toxic. |
Very inefficient at heat transfer, and susceptible to thermal shock cracking for stove-top cooking. Don’t drop these! |
|
Bare Cast Iron |
One of the best for healthy and sustainable low-stick cooking. No real heat limits so are ideal for high heat searing of meats. Can last for decades or centuries (until they crack) and the natural seasoning you build yourself is forever renewable. |
Cast iron is rarely pure iron, and cheap imports can be made from scrap with heavy metals. Can crack under thermal shock or impact (eg. dropping on a hard floor). Traditional brands with short handles can be hot to handle. Heavy weight can be problematic for people with reduced strength. |
|
Bare steel and wrought iron |
Cooks and seasons like cast iron, with all the same health benefits, but at around half the weight. The best French/American brands can be quite durable. If thick-based, French steel pans heat evenly and have enough thermal inertia for perfect searing of big steaks without cooling. |
Most are made with welded or riveted handles. Thinner, cheaper imports heat unevenly and can warp under high heat, particularly with induction. Doesn’t have the convenience of Teflon but, like cast iron, will achieve a natural, healthy, non toxic and forever renewable non stick surface. |
|
Wrought Iron |
Healthy and sustainable - made from pure Australian iron, with a multi-century warranty. Build your own forever renewable, natural nonstick surface. No synthetic coatings. Highly conductive and can withstand high heats for perfect searing. Formed from one seamless sheet of wrought iron - more durable and hygienic than traditional riveted pans. Vented handles reduce heat transfer up the handle. Half the weight of traditional cast iron. Made in Australia. |
Doesn’t have the immediate convenience of Teflon, but is the only way to achieve a natural, healthy, non toxic and forever renewable non stick. |
|
Regular stainless steel (common, clad with aluminium layers) |
Good for boiling/simmering and acidic sauces (which attack seasoned iron). Best brands are sturdy enough to last decades. |
Sticky for frying if conditions aren’t right. Be aware of the leaching of Nickel, in Nickel-based stainless steels (almost all of them, like 18/8 or 18/10). Aluminium layers can de-laminate in high heat cooking. |
|
Solidteknics nöni™ ferritic, non nickel stainless steel |
Great for all liquids/acidic foods/slow cooking. Cooks like iron, cleans like stainless. Healthy, no leaching of nickel. Exceptional, patented, solid seamless 1-piece construction will last generations. More conductive than regular stainless/aluminium clad/ply. Made in Sydney from German ferritic stainless steel. |
Can be sticky for frying, like any stainless, if heat and oil conditions aren’t right. |
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