So-called non-toxic pans are often under a microscope. If you go down an internet rabbit hole about “toxic cookware,” you’ll find scary phrases about heavy metals, chemical coatings and something called polymer flume fever. It’s enough to make you side-eye the skillet you use every morning.
What’s actually going on? At the Drexel Food Lab, we investigate questions like these. When we started our search for the best non-toxic pans, we immediately reached out to our best colleague for defining toxicity: Dr Caroline Schauer, head of the Department of Materials Science and Engineering at Drexel University.
