PFAS chemicals are under growing scrutiny worldwide. Learn what they are, why they matter, and how to choose cookware that keeps your family safe.
What Are PFAS?
PFAS (per- and polyfluoroalkyl substances) are a group of over 12,000 synthetic chemicals used since the 1950s to create non-stick and water-resistant surfaces. Often called 'forever chemicals', they do not break down in the environment or in the human body. They are found in non-stick coatings like Teflon (PTFE), food packaging, and water supplies near manufacturing sites.
Why Are PFAS a Concern?
Research links PFAS exposure to thyroid disease, immune system suppression, certain cancers, and developmental issues in children. When non-stick pans are overheated above 260°C, their PTFE coatings can begin to degrade and release PFAS-related compounds into the air and food. Scratched or worn coatings accelerate this process. The European Chemicals Agency (ECHA) has proposed a sweeping ban on PFAS, while US states including California, Maine, and Minnesota have already enacted legislation restricting their use in cookware.
Which Cookware Materials Are PFAS-Free?
Stainless steel, cast iron, carbon steel, and ceramic (true ceramic, not ceramic-coated) are all inherently PFAS-free. Stainless steel is the most versatile option — it is non-reactive, dishwasher safe, oven safe, and works on all hob types including induction. Cast iron offers excellent heat retention but requires seasoning and careful maintenance. Carbon steel is lighter than cast iron and favoured by professional chefs, but also needs seasoning. True ceramic is free of chemicals but can chip and is not always compatible with induction hobs.
How to Identify PFAS-Free Cookware
Look for explicit 'PFAS-free' or 'PFOA-free and PTFE-free' labelling. 'PFOA-free' alone does not mean PFAS-free — PFOA is just one chemical in the PFAS family, and manufacturers may substitute it with other PFAS compounds. The safest approach is to choose materials that never require non-stick coatings in the first place: stainless steel, cast iron, or carbon steel.
Why SEIDO Uses Stainless Steel
Every SEIDO pan is made from 18/10 stainless steel with a ThermoCore 5-ply base. There are no non-stick coatings, no plastics, and no PFAS. Stainless steel is the material professional kitchens have relied on for generations because it is durable, non-reactive, and safe at any temperature. With proper technique — preheating the pan and using oil — stainless steel delivers excellent cooking performance without the health concerns of non-stick coatings.
Making the Switch
Transitioning from non-stick to stainless steel requires a slight adjustment in technique. Preheat your pan over medium heat before adding oil. Allow proteins to develop a sear before attempting to flip — they will release naturally when ready. Use a splash of water to test if the pan is hot enough: if the water beads and dances across the surface, it is ready. Within a few meals, the adjustment becomes second nature.
