Food & Wine: I Asked 7 Chefs What Non-Toxic Cookware They Actually Use — Here’s What They Said
Seven pros share their go-to “non-toxic” pans, calling out cast iron, stainless steel, ceramic, and carbon steel from brands like Le Creuset, All-Clad, Lodge, and more. Melinda’s co-founder David “Chef Fig” Figueroa highlights carbon steel for fast heat and natural nonstick with proper seasoning, noting it rewards a little maintenance.