Starting today, we will be moving away from chemically coated nonstick cookware and bakeware. It’s become abundantly clear through scientific research that many coated nonstick cookware and bakeware contains harmful forever chemicals (PFAS) that can contaminate the foods we eat. With regular use, these coatings are also known to lose their nonstick qualities, which leads to a constant cycle of disappointment and consumption. While these coatings are regulated in other countries, and some American states are beginning to institute better oversight, we’ve chosen to take action as an independent retailer.
“We are proud to make this change as part of our ongoing commitment to transparency around the products we sell,” says Jojo Feld, GM of Food52. “Phasing out nonstick cookware and bakeware that contain forever chemicals is an important part of that.”
In line with this change, we’re introducing our partnership with Our Place, creators of the Titanium Always Pan Pro, a toxin-free, constructed—not coated—pan that is nonstick no matter what level of heat you use.
This is just the first step. We’re going to be looking at ways to avoid forever chemicals in the products we sell, and we’ll also be developing educational content around other cookware materials (stainless steel, carbon steel, copper, etc.) to help our community feel comfortable knowing what cookware to use, how and when to use it, and how to care for it so it retains its nonstick properties. For the time being, we’ll continue to offer ceramic nonstick options, as ceramic nonstick is widely considered non-toxic, and there are innovations in the works to extend its lifespan. As we learn about these new developments, we’ll continue to update you on any further changes that we make to our offerings.
What’s your favorite thing to make in nonstick skillets? Share your favorites in the comments below!