Is There Lead in Your Cookware?

You probably know your pots and pans better than some of your neighbors. They’ve seen weeknight pasta, midnight brownies, and your best-ever chili. But here’s a question most of us never think to ask: could any of that cookware be leaching lead into your food?

The honest answer: sometimes. The good news: a few simple choices can make your kitchen much safer—without giving up the tools you love.

If you want the deep-dive with testing options, see Enviropass’ practical guide: Lead in Cookware

Why lead in the kitchen matters

Lead is sneaky. Your body doesn’t use it and flush it out; it builds up over time. Even small, repeated exposures add up—especially for kids and during pregnancy. We often think of paint or old pipes, but food-contact items can be a source too, especially when glazes, solders, or alloys aren’t tightly controlled.

Where lead can hide

Not all cookware is risky. But give these categories a closer look:

Ceramic & pottery with decorative glazes

Gorgeous, yes. But if the glaze isn’t properly formulated or fired, acidic foods (think tomato sauce or lemony dishes) can pull lead into your meal.

Handmade, artisanal, or antique pieces

Thrift-store finds and heirlooms may predate today’s rules. Chips, cracks, or crazing (tiny lines in the glaze) increase the chance of leaching.

Enameled cookware

Quality enamel from reputable brands is designed for food contact, but once it’s chipped or deeply scratched, retire it from cooking.

Brass/bronze parts and kettles

If leaded brass is used and hot water sits for a long time, migration can happen.

Soldered seams & older aluminum

Some older or low-quality pieces used leaded solder. Modern controls reduce this risk—but “grandma’s pot” may still be in circulation.

How lead moves into food (a 30-second explainer)

Three things drive migration:

• Acidity – Tomato, citrus, vinegar, wine, pickling brine.
• Heat + time – Long simmering or baking.
• Surface damage – Chips, cracks, worn glazes.

Short, non-acidic use? Lower risk. Hours of hot, acidic cooking? Higher risk.

“Is my cookware safe?” Easy checks you can do

Give it a once-over. Chips, cracks, crazing, peeling interiors? Retire it.

Know the brand. Look for clear statements like “lead-free glaze” or “food-contact compliant.”

Use the right tool for the job. Love handmade pottery? Use it to serve dry foods, not simmer Bolognese.

Swabs help but aren’t perfect. Hardware-store lead swabs can miss problems, so don’t rely on them alone for food-contact decisions.

Need certainty? Test. For restaurants, schools, businesses—or peace of mind—consider migration testing (simulated use with acid and heat) and/or XRF screening. Details here: Lead in Cookware

Safer choices that actually cook well

No single pan handles everything, but these are solid, low-risk picks when well made and used properly:

• Stainless steel (304/316) – Durable, versatile, great for daily cooking. Multi-ply helps with even heat.
• Cast iron & carbon steel – Seasoning forms a protective layer; fantastic for searing and baking.
• High-quality enameled cast iron – Perfect for acidic stews—as long as the enamel is intact.
• Borosilicate glass & quality stoneware – Good for baking and storage; verify they’re intended for food contact.
• Food-grade silicone – Handy for bakeware and utensils at moderate temps; buy from reputable brands.

Use and care tips that cut risk fast

Cook acidic foods in low-risk vessels. Stainless, undamaged enamel, or glass are your friends for tomato or lemon dishes.

Don’t store leftovers long-term in ceramic or enameled ware; move to glass or stainless.

Treat your cookware gently. Wood or silicone utensils, soft sponges, and follow the maker’s care instructions.

When in doubt, swap it out. Damage is your cue to retire a piece from cooking.

For brands, restaurants, and importers (quick playbook)

Design right – Specify lead-free glazes, compliant alloys, and approved enamels.

Get the paperwork – Collect material disclosures and food-contact declarations.

Test smart – Pair XRF screening with migration tests on representative products and worst cases.

Track lots – Link batches to test results.

Manage changes – Re-test after any supplier or formulation change.

Give clear care guidance – Help customers keep surfaces intact.

Need a practical, budget-minded program? A lab and compliance partner can set this up without slowing your launch.

What to do with “maybe” items

Avoid cooking acidic foods in them for now.

Repurpose as decor, or retire them.

Replace with safer, documented options.

Test if it’s mission-critical (restaurant ware or a beloved heirloom you actually use).

The bottom line

You don’t have to panic—or toss your whole kitchen. Most modern cookware from reputable makers is designed with safety in mind. The bigger risks are older, damaged, or poorly controlled products used for long, hot, acidic cooking. Choose well, care for your tools, and retire anything that’s seen better days.

Curious about testing or building a simple safety plan? Start here: Lead in Cookware — Enviropass

Cook boldly. Cook safely. Let the flavor—not unwanted metals—be the star. 🍝🥘