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There is a dizzying array of engineered coatings designed to make non-stick cooking surfaces, many of which use a group of substances collectively known as PFAS. Sorting through all the claims about which PFAS (such as PTFE, the chemical used in Teflon) are safe – and under which conditions – is equally overwhelming.
“Coated materials can be tricky because you have to treat them properly,” says Scott Hopkins, professor of chemistry at the University of Waterloo. “Scraping and really high heat have been linked to problems.”
Hopkins is referring to the tendency of some coatings to leach or flake into food depending on how they are used. (Metal utensils are generally off-limits, as are certain cooking temperatures, depending on the material.) That is a concern because PFAS have been linked to a range of health issues, including kidney disease and reduced immune function. (The chemicals are often called “forever chemicals” because they don’t break down easily – in the environment or the body – and some have been banned in certain jurisdictions.)
Fortunately, there are reliable alternatives. “In my home we use stainless steel and cast iron,” says Hopkins. “Those are tried and true, and they don’t require that much elbow grease if you take care of them.”
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Jonathan Kemeny, chef-owner of Kitsu Private Dining, agrees. “Stainless steel pans are virtually non-stick if used correctly,” he says. “You just have to preheat them and use hot oil. The magic of Teflon is that you don’t need oil – you can just throw in an egg and it slides around like an infomercial. But who knows what you’re getting in return for that convenience?”
Italian chef Carlo Zarri, culinary director for the 2026 Milano Cortina Olympic and Paralympic Games, suggests olive oil. “I understand there are cheaper oils, like peanut and sunflower,” he says. “But good and healthy frying comes only from olive oil.”
Both Kemeny and Zarri rely mainly on stainless steel pans. “They’re better for managing temperature,” says Zarri, who is currently developing menus for more than a million spectators expected to attend the coming games.
Of the stainless options, “bonded pans” are particularly effective for even heating. Kemeny looks for designs that have a layer of copper or aluminum sandwiched, or bonded, between plies of steel.
“Then you have the durability and strength of stainless steel on the outside,” says Kemeny, who recently consulted on a new CBS cooking show, America’s Culinary Cup, hosted by Padma Lakshmi. “But stainless steel isn’t as conductive as aluminum or copper. The inner layer helps the pan heat up more quickly and distribute heat more evenly.”
Cast iron pans are another excellent option. Zarri, who has cooked for notable names such as Michelle Obama and Giorgio Armani, uses a cast iron pan when preparing a favourite beef dish of actor Sophia Loren. “They’re good for light frying,” he says. “With just a few drops of olive oil.”
Kemeny cautions against anything too hefty. “A pan that’s too heavy won’t get used,” he says. “Some are coated in colourful enamel, which is beautiful. But they’re often heavier, hard to manoeuvre on the cooktop or wash in the sink.”
He also recommends paying attention to an often-overlooked detail: the handle – and how it is attached. “I look for pans where the handle is riveted on with solid steel rivets,” he says. “A good pan should be built like a boat: solid steel attached to solid steel, meant to stay together forever. Handles that are screwed on tend to loosen quickly, and what’s the use of that?”
Six buys to try
When shopping for a new frying pan, look for time-honoured materials and a well-fastened handle.
All-Clad Copper Core Frying Pan
The design of the All-Clad Copper Core Frying Pan features a layer of copper sandwiched between plies of stainless steel. The addition of copper improves conductivity, resulting in faster, more even heat distribution. Though pricey, it comes with a lifetime warranty.
Buying options
$510, Buy at all-clad.ca
$499 from Amazon
Paderno 3-Ply Clad Stainless Steel Wok
Made in Canada, the Paderno 3-Ply Clad Stainless Steel Wok has an aluminum core that enhances heat distribution across its curved surface. It works on all cooktops, including induction, and can go in the oven to keep dishes warm after frying. The twin stainless steel handles are riveted in place for an easy, reliable grip.
Buying options
$160, buy at canadiantire.ca
Meyer Cast Iron 26-cm Skillet
Canadian brand Meyer has made its cookware in Prince Edward Island for over 50 years. Its cast iron skillet is crafted from solid iron ore – handles included – making it virtually indestructible. Spouts on both sides allow for easy, spill-free pouring.
Buying options
$80, buy at meyercanada.ca
$39 from Amazon
OXO Carbon Steel Pan
Carbon steel is lighter and more affordable than stainless steel. While it’s not quite as durable and must be hand-washed to prevent corrosion, it is still hardier than many nonstick alternatives. The OXO Carbon Steel Pan can withstand heat up to 600°F and is safe to use with metal utensils.
Buying options
$147, buy at amazon.ca
Falk Copper Clad Frying Pan
Handcrafted in Belgium, Falk Copper Clad Frying Pans are known for their distinctive, warm copper finish. The copper ensures even heating, while a thin layer of stainless steel inside the pan adds durability. The surface is scratch-resistant and easy to clean. Induction options are available.
Buying options
From $345, buy at falkcoppercookware.ca
Le Creuset Stainless Steel Fry Pan
French brand Le Creuset is famous for its colourful, enameled cookware – one of Julia Child’s Le Creuset pots is even on display at the Smithsonian. While those pieces tend to be heavy, the brand’s steel and aluminum pans, such as the Stainless Steel Fry Pan, are comparatively lightweight, with a matte finish that’s easy to clean.
Buying options
From $230, buy at lecreuset.ca
$254 from Amazon
