Stainless steel pots are safe

Safe cookware - eat healthier

Eating is important. There is nothing to shake. We need food to collect energy for the day - and of course for enjoyment too! An extensive lunch or a warm supper is part of everyday life in many German households. Those who like to cook should attach great importance to healthy and harmless cookware that protects health, does not affect the taste and is easy to care for.

But which materials make harmless cookware? We would like to introduce you to some healthy alternatives to the popular non-stick coating that are not only interesting for allergy sufferers, children and particularly sensitive stomachs.


The alternatives to Teflon and Co


  • We all know him: Stainless steel! Stainless steel is not only used in the form of cutlery, but also as harmless cookware - and is certainly one of the most popular healthy variants!
  • Ceramics is a natural product that impresses with its heat resistance and easy cleaning. Ceramic coatings, on the other hand, should be avoided. The base is often aluminum or a similarly questionable metal, which destroys the healthy properties. Therefore, it is better to use products made entirely of ceramic.
  • Pans, pots and casserole dishes are pretty heavy, but safe cast iron. The material is scratch-resistant compared to metal cutlery and conducts heat extremely well.
  • Safe cookware is also made of fireproof Glass. It is most often used as a casserole and baking pan in any size and shape, but also as tea and coffee pots and glasses for hot drinks.


Safe cookware in detail


Stainless steel - a real all-rounder

Stainless steel is practical, hygienic and uncomplicated. By the way, the noble alloy boasts one particularly good health tolerance. The only exception: very sensitive nickel allergy sufferers should ensure that the composite does not contain any nickel. In addition, pots and pans made of stainless steel are tasteless and robust. Their affordable price has ensured that they find use in many households.

The benefits are numerous! The only point of criticism is the comparatively high weight - but as long as you don't plan to take a whole set of stainless steel in your backpack when you go camping in the mountains, it hardly matters.

Make sure that you buy stainless steel cookware without a coating.

Stainless steel is so easy to care for

The wonderful thing about stainless steel is his smooth, stable surfacethat dirt offers little hold and pretty tough is. That makes cleaning child's play. After cooking, let your stainless steel utensils cool down before adding water - metal can bend if there is a large difference in temperature. If the underside of the pot is no longer optimally on the stove, the heat distribution is disturbed. Stainless steel is considered hygienic and is therefore ideally suited for harmless cookware.

Lime stains that can appear on the floor can be removed with a little diluted vinegar or lemon. But don't let the acid work for too long! If something is burnt on you, dissolve baking soda in water and pour the mixture into the cooking utensil. They slowly boil the brew. The burnt remains can now be easily removed. Avoid abrasives and sponges to avoid scratching the metal.


Ceramic - a natural product

Regarding ceramics, it should be said in advance that the non-glazed variant is the most compatible. Glazes give the material a nice shine and protect the color, but can peel off at high temperatures. Some of these glazes contain questionable ingredients, for example heavy metals, which is why we recommend products without glaze if you want to be on the safe side.

Incidentally, not only ceramic oven molds apply, but also pots and pans that can withstand extremely high temperatures. The material shows excellent non-stick properties on and is in contrast to Teflon robust. You should still keep the tips of a metal fork away from it. In addition, ceramic distributes the heat very evenly. The only disadvantage is the fragility of the earthenware. You should therefore always treat this harmless cookware with great care.

Pans that are only coated with ceramic are unbreakable and significantly lighter. However, since the core can, as already mentioned, consist of a questionable metal, you should inform yourself well before buying. Make sure you avoid aluminum and copper.

Proper care for ceramics

Since the food in ceramic dishes should hardly burn for you, cleaning is easy very easy. For example, wipe the pan with a kitchen towel. If a more thorough cleaning is needed, use very little of the mild detergent and warm water.

Never scrub with a brush or steel wool or aggressive cleaners. White ceramic models may take on discoloration after a while - but this is a purely visual problem and does not affect the quality. If you want to prevent this, you can use the dark version of this harmless cookware.


Cast iron - heavy, but very reliable

Cooks know it: you never fry a steak in a conventional non-stick pan. Stainless steel or cast iron pans are the better choice, because a perfectly fried piece of beef steak requires very high temperatures - and cast iron can withstand them without any problems.

In addition to the great heat resistance This type of healthy cookware also offers an unparalleled one Heat storage. This makes cast iron products ideal for cooking at high temperatures. They can also be put in the oven if the handle allows.

Cast iron has one disadvantage: it is heavy. Really very difficult. If you like to whirl the pancake through the air with the pan, you will probably not succeed with a cast iron model. Due to the heavy weight, long and stable handles are necessary. Check regularly whether they are still firmly attached to the product.

Care tips for long-lasting enjoyment of cast iron

The same applies here: Let it cool down well before you bring the pan, saucepan or casserole dish into contact with water after use. Then rinse the products with hot water and, if necessary, a little mild detergent. Avoid abrasives and sponges here as well. After cleaning, it is advisable to to apply a little cooking oil.

Make sure you have cast iron products are completely drybefore storing them in the cupboard to prevent rust. If it does happen, remove the stains with a soft, damp cloth and brush the surface thinly with an edible oil.

Burning in or: why many people shy away from cast iron pans

We can give the all-clear: nowadays hardly any cast-iron cookware needs to be burned in. The pans and pots are either enamelled or burnt in at the factory. Simply find out more online or in specialist shops to find the right product.


Glass - good prospects for allergy sufferers

High quality glass is one of the compatible materials in the food sector. It is not without reason that experts advise using baby bottles made of glass instead of plastic - cookware made from the raw material is just as harmless. For special Insensitivity to temperature pay attention to the attribute glass ceramic. This can even deal with strong temperature fluctuations and can be used in the microwave and in the oven (please always pay attention to the manufacturer's instructions). Leftovers can be frozen directly in the glass container.

A smooth, pore-free surface is what makes glass hygienic and scratch-resistant. Because it conducts heat exceptionally well, you need less energy for cooking. Glass is also tasteless - tea, soups, casseroles, meat and vegetable pans only taste like the ingredients. Even after frequent use, no odors settle in. As with ceramics, the disadvantage is that it is easy to break.

Glass maintenance is straightforward

Glass not only enables harmless cookware, it is also very easy to care for. High quality products can be cleaned in the dishwasher without hesitation. You can clean them by hand with washing-up liquid, hot water and a sponge or brush. The material is relatively insensitive, but not completely scratch-resistant. You should avoid scouring milk.


These materials are less suitable for cookware

In particular, cheap pans and pots are often made of aluminum. The material has a low weight and is therefore often used for outdoor activities, but it releases potentially harmful aluminum compounds when heated.

Cookware off copper exudes a very special charm, but still falls into a questionable category. The body needs copper in small amounts. Cooking with uncoated copper pots can lead to the release of so much copper that even cases of heavy metal poisoning have been reported. A good coating can help, but it does not offer complete protection, especially if it is damaged.

The non-stick coating PTFE (polytetrafluoroethylene), known colloquially as Teflon, is also very popular because of its ease of use, but fell into disrepute in the 2010s. It can release harmful gases at temperatures above 260 ° C, but this should not happen to you with a healthy way of cooking.

If you want to be on the safe side, we recommend choosing other materials with similarly good non-stick properties, for example ceramics. Switching to a stainless steel pan may take a bit of getting used to at first, but we're sure you will soon get the hang of it - so you can enjoy it with a clear conscience! In addition, the good steak, which requires high temperatures, works best in a cast iron pan.

Our conclusion for harmless cookware

Stainless steel is the most straightforward alternative; Glass, on the other hand, is the most compatible. A mixture of different cooking, roasting and baking utensils is probably the best solution. Stainless steel pots and pans are made for most kitchen applications and are scratch-resistant. Ceramic or glass casserole dishes complete your range of oven products. If you like to cook hot and prepare good meat, it is worth buying a cast iron pan.

We wish you a good and healthy appetite!