Clean Cookware Roundup: Our Place, Le Creuset, and Cast Iron vs. Non-Stick
Learn why PFAS-free cookware from Our Place, Le Creuset, and cast iron beats conventional non-stick for your family's health and your kitchen's performance.
The cookware you choose affects every single meal your family eats, which makes it one of the most important clean living swaps you can make. With growing research about PFAS chemicals in non-stick coatings, many families are ready to explore safer alternatives that actually perform better in the long run.
What's Really in Conventional Non-Stick Cookware?
Most traditional non-stick pans are coated with PTFE (polytetrafluoroethylene), commonly known as Teflon. While newer formulations no longer contain PFOA (perfluorooctanoic acid)—which was phased out due to health concerns—they still contain other PFAS chemicals (per- and polyfluoroalkyl substances).
The EPA now classifies PFAS as "forever chemicals" because they don't break down naturally and can accumulate in the body over time. When non-stick pans are overheated (above 500°F), they can release toxic fumes that are dangerous for both humans and pets. The American Cancer Society notes that these fumes can cause "polymer fume fever" in humans and can be fatal to birds.
Additionally, once non-stick coatings begin to chip or scratch—which happens with normal use—they need to be replaced entirely, creating ongoing waste.
The Clean Cookware Champions
Our Place Always Pan and Perfect Pot use a ceramic non-stick coating that's completely PFAS-free. The ceramic surface is made from sand and provides excellent food release without any synthetic chemicals. These pieces are designed to replace 8 traditional pans and pots, reducing clutter while eliminating PFAS exposure.
Le Creuset Dutch ovens feature vitreous enamel coating over cast iron. This glass-like surface is completely inert—meaning it won't react with acidic foods or release any chemicals. Le Creuset has been perfecting this technique for nearly a century, and their pieces literally last generations.
Cast iron skillets (like those from Lodge) develop their non-stick properties naturally through proper seasoning—a process of building up layers of polymerized oil. Once properly seasoned, cast iron rivals any non-stick surface while actually adding trace amounts of beneficial iron to your food.
Real-World Performance
Our Place Always Pan: We love this for everyday cooking—eggs slide right off, cleanup is genuinely easy, and it goes from stovetop to oven seamlessly. The steamer insert is perfect for vegetables, and the modular design saves so much cabinet space.
Le Creuset Dutch Oven: This is our go-to for soups, stews, bread baking, and braising. The even heat distribution is unmatched, and acidic ingredients (like tomatoes) never pick up any metallic taste.
Cast Iron Skillet: Once properly seasoned, nothing beats cast iron for searing steaks, baking cornbread, or cooking eggs. It requires a bit more maintenance (no soap, occasional re-seasoning), but the superior heat retention and natural non-stick properties make it worthwhile.
Making the Switch
Start with one piece and get comfortable with it before replacing your entire collection. We recommend beginning with either the Our Place Always Pan (if you cook a lot of quick meals) or a cast iron skillet (if you love searing and baking).
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