Get a free REAL FOOD INGREDIENT GUIDE with clear 'buy this, NOT that' advice in every food category:

Safe Bakeware / Ovenware: Stainless Steel or Glass Bread Pans, Pizza pans, Baking Dishes, Cookie Sheets, Roasting Pans, etc.

As I’ve mentioned before, when I first had my “food conversion“, I went nuts in my kitchen, and one of the things I did was throw out all my Teflon or aluminum baking pans and replaced them with stainless steel or glass baking pans.

Here you can find great deals on Stainless Steel Bakeware (really not that expensive) or glass bakeware (scroll down at that link for lots of glass options.)

I love the 9″ stainless steel bread pans – if you get a good rise from the Bosch bread recipe, these pans make the perfect size for sandwiches and toast. I just ordered more, so I have enough for all 6 loaves with my Bosch. I’ve had mine for over 4 years. They clean up well and show no signs of wear. I also love my stainless steel cookie sheets, pizza pans, roasting pans, and cake pans.

UPDATE: One of my very favorites is this huge stainless steel electric pan that I’ve replaced my nasty Teflon skillet with:


  1. I love my stone bakeware, too! Except for how bulky it is to store. So I use what I have, but won’t buy anymore since I’m out of room.

    I sooooooooo love that I hear from you all the time – who would have thought that we’d reconnect this way? :)

    • Love this Can you help find stainless toaster oven pan 7 x 9.5 x 2 Have looked all over web but tiring Hard to type Muscle disorder

  2. Hi Kelly
    For cookware (ie pots, pans, wok etc), are cast iron and enamel coated (eg Le creuset) the best?
    What else is safe to use? Any brand recommendations?
    What do you think of carbon steel?

  3. Hi Kelly
    One more thing.
    Most rice cookers use non-stick coatings. Is it OK to use?
    If not, what is suitable to cook rice in?

  4. This stupid hotel computer just erased my whole comment I’d had written!

    OK, here we go again…but shorter this time:

    Haven’t had a chance to research cookware yet.

    Cast iron – great choice, it’s mostly all we use.
    Stainless steel is good, although keep in mind that there are different “grades” or something. If a magnet doesn’t stick, I’ve heard that’s better. (Less nickel?)
    Don’t have Le Creuset, but heard it’s a good choice.
    Don’t know anything about carbon steel.
    Non-stick is bad, full of chemicals, however, we still use just one pan with it – my electric frying pan, because a stainless steel one only comes in a small size. I replace it often, though, as soon as any where shows at all. I worry constantly about the fumes it gives off and may ditch it soon and just struggle through with a smaller size.
    For your rice cooker, you’ll just have to decide. I do my rice on the stovetop and it turns out fine. :)

    Sorry to be a bit “short” in this comment, but I get annoyed typing things twice!


  5. Hi Kelly
    Thanks for your reply. A few more questions:
    1) How do you wash your cast ironware? Do you use soap at all?
    2) Do you oil your cast iron everytime after use? What oil do you use?
    3) What type of pot do you cook your rice in? Is stainless steel ok?

  6. Hi JK,

    1. I don’t think I’m supposed to use soap, but I do. I also use lots of SOS pads.
    2. If we just cook eggs, I’ll leave it on the stove for the next day without washing it. If it gets gunky and I wash it, then yes, I’ll use the stove to dry it, then put a tiny amount of olive oil around the inside.
    3. Yep, stainless steel is good. :)

    Take care!

  7. Hi Kelly,

    This post is old, but I just came across it and love it. We’re trying to replace various things in our house with safer alternatives step by step and your website is a great resource. I found out about the percolarator for coffee making at your website and we love it :)
    My next goal is to get rid of the microwave. I would like to get a toaster oven or convection oven though to be able to heat things up. Can you recommend any brand? All those I’ve seen so far seem to have non-stick interior even if they are stainless steel outside. Should I be worried about that? Thanks!

  8. We are gradually switching over. I have glass bread pans now and our first stainless steel cookie sheet has been shipped to the house and should be here soon. I did throw out all my nonstick pots/pans though and bought all stainless steel prior to us moving into our house 4 mos ago. I have to say that I don’t notice the food sticking like I thought it would, and they clean up really easily….now to get more cast iron and finish replacing our bakeware.

  9. I thought it was the reverse – I thought you wanted magnets to stick to your pots and pans.

  10. Hello,
    I use cooking stones, (Pampered Chef) alot to bake & sometimes a skillet on the stove. I’ve never heard anything bad about these, what have you heard? I also have stainless steel pots & pans & 1 teflon pan I want to replace.
    Thanks for sharing,

  11. I use a stainless steel 8 in. square baking pan that was a gift to my Mom on her 25th wedding anniversary, in 1965! It looks beautiful still. I tell my children as they leave to set up their own homes, “Two words of advice–stainless steel!” I love my stainless steel cooking pots and pans, plus mixing bowls, for their beauty as well as the super easy clean up. I also have a cast iron frying pan, griddle and cornstick pan that are ageless and used regularly.

  12. Hiya!
    I LOVE my cast iron and glass bakeware.
    Hey. . . .if a Teflon pan can kill a bird. .. .then what is it doing to us ??
    Hmmmmmm ????
    Now I recently saw a Titanium cookware set and wondered if anyone knew anything about that . . .???

  13. I only use Demarle at Home products now. The flexible cookware is completely nonstick and non-toxic and the stainless products are amazing…and all come with a lifetime warranty.

  14. My hubby bought me surgical steel and titanium cookware a couple months ago…..I LOVE them! Very pricey…..but I so love them!

  15. Pampered chef will replace broken cooking stones, and they periodically break. We replace about one a year. You have to adjust cooking time and preheating in oven is a must. Like cast iron, they’re heavy but worth it. Just my op.

  16. Do you make tomato sauce? If so, what do you use as a stock pot to cook it down? I have read that SS leaches with the acidity but I couldn’t think of what other options there would be for this. Maybe enamelware?

    • Janette, I only make it for spaghetti, and I use my pan that is white on the inside, I think it actually might be enamelware like you mentioned. I’ve also heard people rave about LeCreuset cookware.

  17. Could you please send me the link to purchase stainless steel baking sheets, cake pans, pizza pans, etc.

    I can not find a link on your web page.

    Thank you.

  18. So sorry, I just looked back through the posts on this page and saw some talk about stoneware. But if there is anything more you have written about it, I would still love to read it.
    You commented about stoneware being bulky to store; how is stoneware supposed to be stored, with it being so fragile?

  19. Kelly, your comment about stainless steel being better if a magnet does not stick because of less nickel needed more research.

    Poor stainless steel (18/0 steel) contains more chrome (18%) and no nickel, and therefore is more magnetic – it will stick, because it is more ferrous. Top quality (18/10) stainless steel will be only very slightly attractive, or not sticky at all as the addition of nickel neutralizes the natural ferrous properties of the iron in the stainless steel.

    Induction cooktops require cooking devices to be very magnetic to work at peak performance.

  20. Kelly,

    In response to your comments about reactive cookware, as made in your post about cooking tomatoes, more research is needed:

    When cooking tomatoes (or when a recipe calls for non-reactive cookware), aluminum (and cooper) pans do react to the acidity of the fruit (yes, it is a fruit — skin on the outside and seeds on the inside, like oranges and watermelons and pumpkins)

    When a recipe calls for a non-reactive cookware, use clay, enamel, glass, plastic, or stainless steel. Stainless steel is the most common non-reactive cookware available. Since it does not conduct or retain heat well, it frequently has aluminum or copper bonded to the bottom or a core of aluminum between layers of stainless steel. Although expensive, this kind of cookware offers the benefits of a durable, non-reactive surface and rapid, uniform heat conductivity.

  21. As to carbon steel cookware:

    Carbon steel (or black steel) is more similar to cast iron than to stainless steel. It needs seasoning to keep from rusting. With seasoning, it will become more “non-stick” than pans with a stainless cooking surface, but less non-stick than “non-stick”. It is important to remember that carbon steel (like cast iron) can be reactive with certain foods, for example acidic foods. So you wouldn’t want to use carbon steel / black steel for cooking a lot of tomato, vinegar, beans, and so on, especially before it’s well seasoned.

    It is light weighted and relatively inexpensive compared to cast iron and does brown meat nicely.

  22. Many of Norpro’s products are made in China. We took a stand not to buy anything made in China a very long time ago. Instead we opted for Nordic aluminum made in the USA.

  23. Hi – my mom bakes sour dough bread all the time and just recently bought some stainless steel loaf pans to bake her bread in. The problem is that it didn’t brown all the way around (down in the pan) and it was gummy. How would you resolve this issue? A longer cooking time? A higher temp? Need some advice please. Thanks!

  24. I know this post is old but I just stumbled across it and want to add that Aroma makes stainless steel rice cookers, and Instant Pot is an electric pressure cooker (and more) that has a stainless steel cooking insert. I’ve also heard that Secura makes a stainless steel insert that fits different 6-qt electric pressure cookers.

Leave a Reply