A chef and toxicologist want you to replace your cookware ASAP if it falls into one of these 3 categories

Toss those warped and peeling pots and pans.

3 Reasons to Replace Cookware

• Cracked, chipped, or peeling nonstick cookware can leach harmful chemicals, and should be replaced with a non-toxic alternative like this ceramic Caraway pan.
• Toss cheap, warped cookware for heavier-weight pieces, like this All-Clad skillet that conducts heat more evenly for efficient cooking.
• If your pots and pans are rusty, stained, or corroded, it’s time to throw them out and upgrade to a naturally durable material, like this titanium set from Our Place.

No matter how well you take care of your cookware, even the best pots and pans won’t last forever. Whether they’re looking rough due to daily wear and tear, improper care, or just plain old neglect, it’s important to know when you can salvage a quality piece and when you should just toss it out. Proper care — such as using wooden or silicone utensils when cooking, separating cookware with pot protectors when storing, and keeping vulnerable pots and pans away from abrasive materials — can help extend the life of most pieces. However, there are several reasons to replace cookware that’s beyond saving. Here are the three main signs to look out for in damaged cookware, and the best replacements to swap it with when it’s time to find something new.

Toss: Cookware That’s Scratched, Chipped, or Peeling

A telltale sign that it’s time for a piece of cookware to go is if the cooking surface is peeling, scratched, or chipping. Visible scratches or cracks in surfaces such as stainless steel or cast iron can harbor harmful bacteria that compromise food safety, but chips and peeling in nonstick coatings are even more worrisome. “Nonstick skillets need to be replaced when there are visible signs of wear on the coating, including scratches, peeling, or flaking, as this indicates the nonstick surface has broken down,” Ryan Jones, cofounder and executive chef of Free Reign Restaurants, told Food & Wine.

Many traditional nonstick coatings contain harmful chemicals, such as PTFEs (Teflon), PFAS, and other substances, that can leach into your food when the coating degrades or is used improperly. It’s better to toss those out immediately and replace them with non-toxic alternatives, like cookware with ceramic nonstick coatings or other naturally nonstick surfaces, like cast iron or enameled cast iron.

• Caraway Nonstick Ceramic Sauté Pan with Lid, $132
• Staub Enameled Cast Iron Traditional Skillet, $180
• Our Place Home Cook Duo Ceramic Cookware Set, $179, originally $284
• Misen Carbon Nonstick Skillet, $129
• Le Creuset Signature Round Dutch Oven, 5.5-Quart, $309, originally $435

Toss: Warped Cookware That Heats Unevenly

Warped cookware is easy to spot, and it’s not worth hanging on to. Bent or dented pans and cookware with loose handles aren’t just unsightly; they’re also inefficient and can even become a safety hazard, causing burns and other unfortunate accidents. “Warped bases are a critical replacement indicator because they create uneven heating and reduce cooking efficiency,” says Brad Lampe, principal research toxicologist at the National Sanitation Foundation (NSF).

Cheap cookware with flimsy construction is more susceptible to warping, so it’s best to invest in well-made, heavier-weight pieces, like this All-Clad skillet, that will last. Stainless, carbon steel, or nonstick cookware with a clad or multi-ply build (usually consisting of several distinct layers surrounding a sturdy core) will resist warping and conduct heat more evenly, providing consistent results.

• All-Clad D3 Stainless Steel 12-Inch Frying Pan with Lid, $120, originally $150
• Nordic Ware Naturals Half-Sheet Pan Set, $33
• De Buyer Mineral B Carbon Steel Fry Pan, $88, originally $105
• Tramontina Tri-Ply Clad Stainless Steel 12-Piece Cookware Set, $300, originally $350
• Yosukata 13.5-Inch Carbon Steel Wok, $60 with coupon, originally $63

Toss: Cookware With Rust, Persistent Stains, or Discoloration

While rust is easy to spot, it can be difficult to distinguish between a well-seasoned skillet and one that’s simply damaged. According to Lampe, “Persistent stains that won’t clean may indicate material breakdown or contamination.” But don’t just toss any less-than-shiny pans straight into the trash. Cast iron and carbon steel cookware can often be restored with a deep clean and proper re-seasoning, if the damage isn’t too severe.

However, if your stainless steel pan is showing signs of pitting and corrosion or dark, oily-looking spots that just won’t come out, it’s probably time to throw it in the trash. Newly popular titanium cookware, like this gorgeous set from Our Place, is less reactive than pieces made from other popular metals, and it naturally resists corrosion. So, it’s a good option to explore if you’re looking for a long-lasting replacement.

• Our Place Titanium Pro Cookware Duo, $245, originally $290
• Hestan ProBond Forged Professional Clad Stainless Steel All-In-One Pan, $300
• Lodge Seasoned Cast Iron Skillet with Silicone Hot Handle Holder, $35
• Staub Ceramic 2-Piece Rectangular Baking Dish Set, $60
• Matfer Bourgeat Black Carbon Steel Frying Pan, 11-Inch, $107, originally $122

We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation.

Read the original article on Food & Wine