Kitchen & Dining

Pans & skillets

Stainless steel, cast-iron and carbon-steel pans for cooking without PFAS nonstick coatings.

Uncoated metal lets you cook without relying on a synthetic nonstick finish.  Iron and carbon steel develop seasoning that can be renewed, while stainless steel is useful for browning and pan sauces.  We consider enamel separately and explain the heat control and care each surface needs.

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All-Clad D5 Brushed Stainless Steel Fry Pan (12 inch) All-Clad D5 Brushed Stainless Steel Fry Pan (12 inch) STAINLESS STEELALUMINUMUSA PRODUCTION Why we recommend it: The broad stainless steel surface gives vegetables and proteins room to brown without a nonstick coating.  Five bonded layers of steel and aluminum help spread heat across the pan, and the flared rim makes pouring pan sauces easier.  Made in Pennsylvania with global components.  Preheat gently, add cooking fat and hand-wash after use. Materials: stainless steel cooking surface and handle · aluminum inner layers $199.95★ 4.6 · 300+ ratings View on Amazon
Demeyere Industry 5 Stainless Steel Fry Pan (9.5 inch) Demeyere Industry 5 Stainless Steel Fry Pan (9.5 inch) STAINLESS STEELALUMINUM Why we recommend it: A welded handle leaves the stainless steel interior free of rivet heads, so there are fewer crevices to clean after cooking.  The five-layer body includes an aluminum core for even heating, while Demeyere's Silvinox treatment helps the steel resist discoloration.  Made in Belgium, this is a steel-surface pan rather than a conventional nonstick skillet. Materials: 18/10 stainless steel cooking surface and handle · aluminum core · stainless steel exterior $199.95★ 4.6 · 100+ ratings View on Amazon
Heritage Steel Eater Series Stainless Steel Fry Pan (10.5 inch) Heritage Steel Eater Series Stainless Steel Fry Pan (10.5 inch) STAINLESS STEELALUMINUMUSA PRODUCTION Why we recommend it: Heritage Steel identifies exactly what you cook on: uncoated 304 stainless steel, backed by aluminum layers that carry heat through the base and sides.  This pan is made in Tennessee using South Korean clad steel, with a stainless steel handle and an induction-compatible exterior.  Hand-washing is recommended. Materials: 304 (18/10) stainless steel cooking surface · three aluminum inner layers · 400-series stainless steel exterior · stainless steel handle $101.96★ 4.6 · 100+ ratings View on Amazon
All-Clad Copper Core Stainless Steel Fry Pan (12 inch) All-Clad Copper Core Stainless Steel Fry Pan (12 inch) STAINLESS STEELCOPPERALUMINUM Why we recommend it: The copper center makes this pan responsive when you turn the heat down after searing or while finishing a delicate sauce.  Food cooks on stainless steel, with copper and aluminum beneath it to distribute heat.  Its wide, sloping sides suit frying and tossing.  Made in the USA with global components; hand-wash to maintain the finish. Materials: stainless steel cooking surface and handle · copper and aluminum inner layers $299.99★ 4.4 · 200+ ratings View on Amazon
Cuisinart French Classic Tri-Ply Stainless Steel Fry Pan — 10 Inch Cuisinart French Classic Tri-Ply Stainless Steel Fry Pan — 10 Inch STAINLESS STEELALUMINUM Why we recommend it: The uncoated steel surface is a durable option for browning vegetables and searing meat without a nonstick layer to maintain.  An aluminum core spreads heat across the base and up the sides, while stainless steel remains between the food and aluminum.  Made in France, this pan also works on induction.  Use moderate heat and a little cooking fat, and hand wash after it cools. Materials: stainless steel · aluminum core $94.95★ 4.4 · 65 ratings View on Amazon
Vita Craft Super Iron Frying Pan, No. 2002 (26 cm) Vita Craft Super Iron Frying Pan, No. 2002 (26 cm) STAINLESS STEEL Why we recommend it: Sear and brown food directly on iron instead of a synthetic nonstick coating.  This Japanese-made pan has a nitrogen-treated surface that resists rust and a sturdy stainless-steel handle.  Its broad, flat base works well for everyday frying on gas or induction; it still needs cooking oil and careful heat control. Materials: nitrogen-treated iron · stainless-steel handle $122.39★ 4.1 · 1,000+ ratings View on Amazon
Borough Furnace 10.5-inch Cast Iron Skillet — November 2026 Preorder Borough Furnace 10.5-inch Cast Iron Skillet — November 2026 Preorder CAST IRON Why we recommend it: Hand-sanded cast iron gives this New York-made skillet a smooth cooking surface seasoned with flaxseed oil, without a synthetic nonstick layer.  The long main handle and helper loop make its roughly six-pound weight easier to manage with oven mitts.  Hand-wash and dry promptly.  The current offer is a preorder for shipment in November 2026. Materials: cast iron · flaxseed-oil seasoning $240.00 View product
de Buyer Affinity Five-Ply Stainless Steel Fry Pan — 11-inch de Buyer Affinity Five-Ply Stainless Steel Fry Pan — 11-inch STAINLESS STEELALUMINUM Why we recommend it: For searing and making pan sauces, this French-made fry pan offers an uncoated stainless-steel surface backed by heat-spreading aluminum layers.  Its sloped sides give a spatula room to work, and the all-metal handle allows oven use.  It works on induction and needs no seasoning, though good food release still depends on oil and temperature control. Materials: stainless steel cooking surface and exterior · enclosed aluminum layers · cast stainless steel handle $260.00 View product
de Buyer Blue Carbon Steel Crepe and Tortilla Pan — 9.5-inch de Buyer Blue Carbon Steel Crepe and Tortilla Pan — 9.5-inch CARBON STEEL Why we recommend it: A shallow rim leaves room to slip a spatula under crepes and tortillas.  The blued carbon-steel surface develops its food release through oil seasoning rather than a synthetic nonstick cooking layer.  Made in France, it needs hand washing and prompt drying.  The handle is epoxy-coated, so oven use is limited to 10 minutes at up to 400°F. Materials: blued carbon steel cooking surface · epoxy-coated steel handle $50.00 View product
de Buyer Mineral B PRO Carbon Steel Country Fry Pan — 11-inch de Buyer Mineral B PRO Carbon Steel Country Fry Pan — 11-inch STAINLESS STEELCARBON STEEL Why we recommend it: Higher, curved sides provide room to stir vegetables or shallow-fry without switching to a coated nonstick pan.  This French-made country pan combines an oil-seasoned carbon-steel cooking surface with a cast stainless-steel handle, so it can also go in the oven.  It needs a little care: remove the shipping wax, season it, and dry it thoroughly after hand-washing. Materials: carbon steel · cast stainless steel handle · beeswax shipping protection $170.00 View product
de Buyer Mineral B PRO Carbon Steel Omelette Pan — 9.5-inch de Buyer Mineral B PRO Carbon Steel Omelette Pan — 9.5-inch STAINLESS STEELCARBON STEEL Why we recommend it: Gently rounded sides make it easier to fold an omelette and slide it out, while a seasoned carbon-steel surface replaces a synthetic nonstick layer.  The PRO version has a cast stainless-steel handle and is oven-compatible.  Remove the protective shipping wax and season before cooking; food release depends on that seasoning, oil and heat control, not a permanent nonstick coating. Materials: carbon steel · cast stainless steel handle · beeswax shipping protection $130.00 View product
Duparquet Tin-Lined Copper Fry Pan — 9 Inch Duparquet Tin-Lined Copper Fry Pan — 9 Inch COPPERUSA PRODUCTION Why we recommend it: A shallow, three-pound pan suits small portions and moderate-heat frying without a polymer nonstick layer.  Duparquet lines the copper by hand with tin and uses a cast-iron handle.  The trade-off is extra care: add food or fat before heating, skip high-temperature searing and abrasive scrubbers, and plan to have the tin renewed as it wears. Materials: copper body · hand-applied tin lining · cast-iron handle $375.00 View product
Duparquet Tin-Lined Copper Sauté Pan — 4.5 Quart Duparquet Tin-Lined Copper Sauté Pan — 4.5 Quart COPPERUSA PRODUCTION Why we recommend it: Straight sides hold sauces and braising liquids in this generously sized tin-lined pan.  Its thick copper body responds readily to heat adjustments, offering an alternative to synthetic nonstick cookware for moderate-temperature cooking.  Hand-built in the USA, it is substantial at about nine pounds.  This is not a high-heat searing pan: never heat it empty, and renew the tin when it wears through. Materials: copper body and rivets · hand-wiped tin cooking surface · cast-iron handle $650.00 View product
Smithey Farmhouse Carbon Steel Skillet, 12-inch Smithey Farmhouse Carbon Steel Skillet, 12-inch CARBON STEEL Why we recommend it: Hand-forged carbon steel keeps this 12-inch pan lighter than Smithey’s comparably sized cast-iron skillet, without switching to a synthetic nonstick surface.  The shallow sides are useful for searing and sliding food onto a plate.  Made in Charleston and pre-seasoned with grapeseed oil, it needs the same prompt drying and occasional re-seasoning as other bare-metal cookware. Materials: carbon steel · grapeseed-oil seasoning $300.00 View product
Smithey Hand-Forged Carbon Steel Fish Skillet Smithey Hand-Forged Carbon Steel Fish Skillet CARBON STEELUSA PRODUCTION Why we recommend it: The oval cooking area accommodates fish fillets and long vegetables that can be awkward in a round skillet.  Hand-forged in Charleston, it uses carbon steel with grapeseed-oil seasoning instead of a synthetic nonstick coating.  The angled handle helps maneuver it into an oven, but check clearance: the current model is about 21 inches long and six pounds.  Hand-wash, dry promptly and maintain its seasoning. Materials: carbon steel · grapeseed-oil seasoning $300.00 View product
Vermicular Egg & Toast Enameled Cast Iron Pan — Aluminum Handle Vermicular Egg & Toast Enameled Cast Iron Pan — Aluminum Handle CAST IRONENAMELALUMINUM Why we recommend it: The rectangular shape is useful for rolled omelettes and toast, with an enamel cooking surface rather than a PTFE nonstick layer.  Vermicular reports that the enamel contains no PFAS, lead or cadmium.  Made in Japan, this aluminum-handle version works on induction and in ovens up to 570°F. It needs no seasoning, but proper preheating, oil and non-metal utensils still matter; the lid is separate. Materials: enameled cast iron cooking surface and body · aluminum handle $150.00 View product

What we avoid

These are category-level exclusions when materials or treatments are disclosed.  Each product card explains why we recommend it and lists the disclosed materials.

PTFE / Teflon PFOA & GenX Leaded enamel Aluminum contact surfaces "Ceramic" quasi-coatings

Common questions

Is "PFOA-free" the same as PFAS-free?

No. A PFOA-free claim addresses one chemical and does not, by itself, establish that a cooking surface is free of PTFE or every PFAS.  Look for the actual coating material and an explicit PTFE- or PFAS-free statement.

How does ceramic nonstick compare with bare metal?

Many ceramic-style coatings are marketed as PTFE-free, but they are still applied coatings whose composition and durability vary.  We prioritize cast iron, carbon steel, and stainless steel because the cooking surface remains identifiable as it wears.

Does cast iron add iron to food?

Cast iron can increase the iron content of food, especially with acidic recipes and longer cooking times.  The amount varies, so anyone who has been told to limit iron should ask a clinician whether cast iron suits them.