Cookware Comparison: Teflon, Stainless Steel, Enameled Cast Iron, and Copper

1. Heat Conductivity and Retention

Teflon (PTFE)

• Poor heat retention but heats up quickly
• Uneven heat distribution without an aluminum or copper base
• Downside: Not suitable for high-heat cooking (above 500°F/260°C) due to the risk of releasing harmful fumes

Stainless Steel

• Excellent heat retention and durability, though not as fast or even as copper unless layered with aluminum or copper cores

Enameled Cast Iron

• Exceptional heat retention and even distribution; ideal for slow cooking and maintaining consistent temperatures

Copper

• Superior heat conductivity, offering precise temperature control; heats and cools quickly

2. Durability

Teflon (PTFE)

• Downside: Coating wears out over time (1-5 years). Prone to scratches and damage, requiring frequent replacement

Stainless Steel

• Extremely durable; can last decades with minimal maintenance

Enameled Cast Iron

• Long-lasting but enamel can chip if mishandled

Copper

• Durable but requires maintenance to prevent discoloration

3. Maintenance

Teflon (PTFE)

• Easy to clean but requires gentle care (no abrasive sponges or metal utensils)
• Downside: Cannot withstand dishwashers or harsh cleaning, and coating damage renders it unsafe

Stainless Steel

• Harder to clean if food sticks, but resistant to scratches and stains. Often dishwasher safe

Enameled Cast Iron

• Simple to clean with non-abrasive tools; handwashing is preferred

Copper

• Requires frequent polishing to maintain its appearance; more effort than other materials

4. Health and Safety

Teflon (PTFE)

• Safe at low-to-medium heat but releases toxic fumes if overheated
• PFAS Concerns: While modern Teflon cookware is PFOA-free, PTFE belongs to the PFAS family of “forever chemicals” that persist in the environment and may pose health risks
• Downside: Flaking or damaged coatings can release microplastics into food, requiring replacement

Stainless Steel

• Completely safe and non-reactive (unless cooking highly acidic foods over long periods without a high-quality pan)

Enameled Cast Iron

• Non-reactive and free of harmful chemicals. Safe for acidic and alkaline foods

Copper

• Requires a stainless steel or tin lining to prevent reactions with acidic foods

5. Cooking Versatility

Teflon (PTFE)

• Excellent for low-fat cooking of delicate items (e.g., eggs, fish)
• Downside: Limited to low-to-medium heat; unsuitable for searing, broiling, or deglazing

Stainless Steel

• Best for high-heat cooking, searing, and browning. Versatile for all cooking methods

Enameled Cast Iron

• Great for slow cooking, braising, and baking. Handles stovetop-to-oven transitions seamlessly

Copper

• Excellent for precise temperature control, making it ideal for sauces and delicate tasks

6. Environmental Impact

Teflon (PTFE)

• Downside: PTFE belongs to the PFAS family of “forever chemicals,” which persist in the environment and contribute to pollution. Manufacturing processes historically used PFOA, which has been linked to health and ecological issues
• Non-biodegradable, adding to landfill waste

Stainless Steel

• Environmentally friendly; recyclable and long-lasting, reducing waste

Enameled Cast Iron

• Highly durable, minimizing the need for frequent replacement. Recycling is limited due to the enamel coating

Copper

• Recyclable but resource-intensive to mine and process

7. Cost

Teflon (PTFE)

• Affordable, making it an accessible choice for budget-conscious cooks
• Downside: Short lifespan means frequent replacements, potentially costing more over time

Stainless Steel

• Moderate to high upfront cost but lasts decades, offering excellent value

Enameled Cast Iron

• Higher cost, especially for premium brands (e.g., Le Creuset, Staub), but worth it for long-term use

Copper

• The most expensive option due to its superior heat conductivity and craftsmanship

Recommendations

DON’T BUY Teflon cookware - while it offers convenience and affordability, it comes with significant downsides, including durability, heat limitations, and PFAS-related environmental and health concerns. It is best for low-heat, delicate cooking but requires careful use and frequent replacement.

If you want a healthier, long-lasting alternative:

• Choose stainless steel for versatility and durability
• Opt for enameled cast iron for excellent heat retention and aesthetics
• Go with copper for precision cooking, though at a higher cost and maintenance level