In recent years, we’ve seen ‘non-toxic’ ‘labels pop up on everything from candles and saucepans to coffee machines and air fryers . Put simply, non-toxic cookware is designed to be safe to cook and eat from. In most cases, non-toxic products are certified by regulatory bodies, who test them for potentially harmful chemicals and ensure they meet specific safety standards.
So, what are the chemicals we want to avoid? And how can we choose the best kitchenware to make our homes less toxic? I spoke to the experts (and the world-leading, non-toxic homeware brands) to get to the clean truth. What are PFAS chemicals? When kitchenware brands talk about ‘toxins’, they’re usually referring to PFAS. First used in the 1940s, PFAS are chemicals that resist grease, oil, water, and heat.
These chemicals are super stubborn, so they’re often found in products designed to be stain-resistant, clean, and dry (like cookware, cleaning products, and carpets). It's widely assumed that PFAS can last centuries without biodegrading, which is why they’re nicknamed ‘forever chemicals.’ This raises concerns about their toxic effects on the environment and human health.
The FDA says, 'Exposure to certain PFAS types has been linked to significant health issues, such as increased cholesterol, high blood pressure, developmental effects, reduced immune response, altered liver function, and increased cancer risk.' Most of the FDA’s research focuses on PFOA and PFOS, but there are thousan.