Pure Titanium Cookware For A Healthier Kitchen

Most non-stick pans rely on a PTFE coating, a member of the PFAS chemical family. Coatings scratch and thin with daily use and high heat, and once worn the pan stops releasing food and usually needs replacing.

Tough, but food sticks without plenty of oil and careful heat. Stainless alloys contain nickel and chromium, and long simmers of acidic food can draw small amounts into the dish. Scrubbing off burnt residue is part of the routine.

Ceramic non-stick is a thin coating, usually over an aluminium body. Its release tends to fade with regular use, and chips or scratches expose the metal underneath. Many end up replaced within a few years.

Lasts for generations with care, but it is heavy, rusts when left wet and needs regular seasoning. Tomato, wine or citrus can strip that seasoning and leave a metallic taste.

Every cut scores the surface, and those grooves shed small plastic particles into food. Deep knife marks also trap moisture and are hard to get properly clean.

Bamboo boards are strips held together with adhesive. They are hard on knife edges, can split along the glue lines, and should never go in the dishwasher.

Kind to knives, but wood is porous. It needs regular oiling, has to dry fully between uses, and can warp, crack or hold on to odours if it stays damp.

Easy to wipe down, but a hard, unforgiving surface blunts knife edges fast, lets food slide, and is loud to chop on. Glass can chip or shatter if dropped.

Nylon and other plastic tools can soften, melt or warp when they rest against a hot pan, and their thin edges fray and stain over time.

Heat-tolerant and gentle on pans, but silicone holds on to oily residue and smells, stains easily, and its thick edge struggles to slide under delicate food.

Natural and gentle, but wooden tools soak up moisture and flavours, can crack or splinter, and need hand washing and the odd oiling to stay in shape.

Strong and easy to clean, but hard steel edges scratch coated and ceramic pans, and the extra weight makes them tiring for long stirring.

Most non-stick baking trays carry the same kind of coating as non-stick pans. Metal spatulas, scouring and high oven heat wear it down, and once it goes, food starts to stick.

Light and quick to heat, but thin sheets can warp at high temperatures, and bare aluminium reacts with acidic foods and darkens with use.

Easy to see through and simple to clean, but heavy and slow to heat. Sudden temperature changes can crack it, and a drop usually means a new dish.

Flexible and easy to release, but soft moulds need a tray underneath to stay level, brown food less evenly, and hold on to oily residue and smells.