I decided to do a little test on my cookware to find out if heavy metals were leaching into my food. I wanted to know specifically if my Le Creuset cookware or my stainless steel cookware was leaching toxic heavy metals into my food.
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I moved away from using stainless steel when I started reading more about nickel and chromium leaching. Trying to find truly non-toxic cookware has been hard. After moving away from stainless I started using Le Creuset more.
I was specific about which Le Creuset I used. Several years ago I tested my Le Creuset for heavy metals like lead and cadmium. After that test, I no longer used any Le Crueset made in China (which are all the ceramic ones). Mine tested poorly (lead and cadmium at high levels on the both the interior and exterior). The cast iron from France tested bad for some colors on the exterior (like red) and good for other colors. My blue Le Creuset tested pretty good – lead and cadmium free on the inside and lead free on the outside but low levels of cadmium on the outside of some but not all. I was told by the company it was leach tested and there were no concerns.
Le Creuset has stated that Dune and Palm are the only colors that are lead and cadmium free. I tested Dune and Palm myself and found trace levels of cadmium on the outside only (but I would like to confirm this with a lab). After questioning the enamel on the inside, I had some concerns about aluminum being present, I decided to test it myself. I couldn’t get a definitive answer from Le Creuset – they would not confirm on deny it. So off I went to do a little experiment in my kitchen!
How did I test?
I did a pasta sauce test. Why pasta sauce? Because it’s acidic. I wanted something that would be acidic so I could know if toxins were entering my food.
First, I bought some organic pasta sauce in a glass jar (Field Day Organics). I bought a brand I don’t normally use because it was cheaper and I needed multiple jars.
Second, I mixed all the pasta sauce together in a bowl. I did this to get a before sample. I needed to know what the starting values were.
Third, I put pasta sauce into 4 pans:
- 1 red Le Creuset skillet with a black interior. The black interior has been scratched up, it’s a little hard to tell in the picture because it is black and cast iron is below it. This pan tested for high cadmium on the exterior but lead and cadmium free on the interior. I specifically used to this to see if cadmium from the exterior was entering our food.
- 1 blue Le Creuset sauce pan with a cream interior with no scratches. This tested clean for lead and some low cadmium on the exterior. The interior is lead and cadmium free. I specifically used this one because there were no scratches and Le Creuset claims they the leach testing shows they don’t leach.
- 1 Dune Le Creuset sauce pan with a cream interior that was scratched up. This color Le Creuset states is lead and cadmium free. From my testing I showed very low levels of cadmium on the exterior which would be considered trace.
- 1 Calphalon stainless steel pan. This was bought in my pre non-toxic days so I did zero research on it. Recently I looked it up and it has an aluminum core. I’ve heard many people say aluminum will not leach through the stainless steel.
Fourth, I cooked each for 30 minutes. I let cool for another 20 minutes. I used separate spoons to stir each sauce as to not potentially cross contaminate.
Then, I put them in ziplock bags per the instruction of the lab. They stated that the ziplock bags would not interfere with any of the testing since what I was testing for was not in the bags.
Finally, I dropped them off at a lab to test for the heavy metals below. I didn’t test all for each of the metals. You will see below which metals I tested for in which pan.
- lead
- cadmium
- nickel
- chromium
- aluminum
To re-cap: I sent 5 samples of pasta sauce to a lab to be tested for heavy metals that could be leaching from my cookware. I sent a non-cooked before sample, a sample from each of the cookware listed above (red Le Creuset, blue Le Creuset, Dune Le Creuset, and Calphalon stainless steel pan). The lab tested for lead, cadmium, nickel, chromium and aluminum.
How did the lab test?
They weighed out each sample to approximately 5 grams. The 5 gram sample was digested with hot mineral acids, brought to a final volume of 50 mls before the sample was injected into the instrument.
My results are as follows:
*** Please note, the less than values are just that. Less than that number. Which means it could be zero or it could be the number right below the less than value.***
***The numbers in bold are actual values, not less than values.***
| ug/g = ppm | Before Sample | Red LC | % increase | Blue LC | % increase | Dune LC | % increase | SS | % increase |
| Lead |
<0.34 |
<0.48 |
0-41% |
<0.42 |
0-24% |
<0.42 |
0-24% |
<0.48 |
0-41% |
| Cadmium |
<0.01681 |
0.040 |
138% |
<0.02104 |
0-25% |
0.2 |
1090% |
<0.024 |
0-43% |
| Nickel |
<0.067 |
|
|
<0.096 |
43% |
||||
| Chromium |
<0.168 |
|
|
|
<0.24 |
43% |
|||
| Aluminum |
4.46 |
6.62 |
48% |
7.13 |
60% |
12.4 |
178% |
6.5 |
46% |
What does this all mean?
First a few obvious results:
- Aluminum INCREASED in all my pots.
- Most significant was in my scratched Dune Le Creuset. However, my red Le Creuset is also scratched and it didn’t increase to the same level. My initial reaction is that there might aluminum in the enamel but that can’t be fully determined from these test.
- My stainless steel has an aluminum core, like most stainless steel pots.
- The next question for me is if it is leaching or if aluminum is increasing because of the pasta sauce cooking down (or both).
- Yes, the before sample of pasta sauce has aluminum – ugh.
- Cadmium increased in the red Le Creuset which I know has high levels of cadmium on the outside. It doesn’t fully make sense that leaching would happen from the outside.
- Cadmium increased in the Dune Le Creuset by the highest amount! This is suppose to be lead and cadmium free. The Dune pot I had tested with an XRF had low levels of cadmium on the exterior and nothing on the interior. I did not test my specific pot. Due to this result it makes me believe this could just be a function of cooking down the pasta sauce.
- The rest of the values could all be zeros or could all be as high as the percentages I listed above. So this information is not so informative.
- Separately I also tested a Le Creuset with an XRF to see if there was aluminum. It tested positive but with the thin coating I was told I could be getting false positives.
- This testing was not controlled in a lab (obviously since it’s my kitchen!) and results could vary by slight variations in heat on the stove.
- If I would have known that the original pasta sauce that was organic and in a glass jar would have had toxins to begin with, I could have adjusted my plan and used fresh tomatoes. I didn’t do this for cost reasons initially.
- I view this as informative but not definitive. Further testing is needed to really know what is going on.
What’s next:
I’m going to test a Le Creuset for aluminum at a certified lab and report back. This is the only way to know for certain if there is aluminum in the enamel even though it is pointing to having aluminum. I will not be doing a leach test but a destructive test where they break apart the pan to test for aluminum.
I’ll probably also have a lab do a leach test of nickel, chromium, and aluminum on the stainless steel pan.
What am I cooking in now!?
Good question. You can read my cookware post to find out what I am currently using.
Interested in reading more:
Testing consumer goods for lead
Pin it for later!
Wow! Very shocking! Thank you for all you do!
i have the tiniest of marks possible scratch on my le creuset and im afraid to use it. would you agree it is still safe to use? i just make rice and steam veggies in it right now.
Yes, it’s fine to use. You can actually use baking soda and a sponge and the scratch should come right out. The scratch most likely isn’t a scratch in the pan but rather a stainless steel spoon or fork literally scratched off onto your pot and is stuck there. I’ve removed all my scratches with baking soda and a good scrub.
Thank you so much for sharing your results! Wow! Our family all has lead poisoning from the neighborhood we used to live in, so your information is an answer to my prayers.
I’m wondering something. You mentioned that with the aluminum results in particular you were questioning whether there was a ‘cooking down’ effect. Along that same stream of thought, I was wondering if you tested all the pots on the same burner or if they possibly received different amounts of heat by cooking on different burners? If so, maybe that would explain some of the variation in results from some samples cooking down more than others.
Can’t believe the uncooked sample still had heavy metals!!! I guess they have to cook it in something, too. Makes me want to garden more and make my own…..
Hi! Can you tell me what lab you used? I’m trying to find one that will test for me but out of FOUR I’ve called so far, zero take individual consumers. They all reserve product testing only for companies. I would like to have my Xtrema versa pot leach tested. Thanks in advance!
Hi, I just used a local lab that does water testing. Maybe try calling a local water testing lab to see if they will test things other than water. Best of luck!
Please let me know how this testing went through? We need to by non toxic skillet and pota and don t know at all which ones to choose. I was thinking about Le Creuset until i read your posts. Please advise on cookware. Should we get Le Creuset or smth else?
Hi, thanks for all the information and doing the hard work for us! Wondering if you have an update on the Le Creuset aluminium testing?
Thanks!
I don’t, I just need to spend the money and do the test. It’s will be several hundred dollars so I’ve been holding off until I feel like forking out some money and destroying a LC in the process.
Hi, do you still use Le Crueset once you removed the scratches or glassware only?
Thanks
Hi, I use my LC that I have tested to be free of lead and cadmium.
Do you continue using Le Creuset?
I do! I use the lead free LC 🙂
Any information on Corningware?
I use vintage regularly….
I would not use vintage (no matter the brand) in your kitchen. Often times vintage has heavy metals and that isn’t worth the risk for me.
Hi! Thank you for this information! Would you be kind enough to share the lab you worked with to have your samples tested? I googled how to test and it is difficult to find a lab that will take such a small sample size, so am hoping you could share the lab you worked with. I am inspired to test my own cookware after developing an allergy to Nickel and atopic dermatitis. I am going to test my All-Clad and Staub cookware and would be happy to provide the results for you. Many thanks!
I worked with a local water testing lab. I would google water testing lab in your area and see if they can test other sources besides water.
Did you ever test your Staub cookware? Would love to know the results
I did test 1 years ago and there was some lead on the exterior. It was a black/dark grey color. I’ve heard of others testing and they have found some that were ND for lead.
I love this post. Thank you for doing all of this research. I unfortunately purchased an induction stove and Xtrema can’t be used on induction elements. I am wondering if you will be covering copper cookware. Thank you.
Thank you, I don’t have plans on it right now.
Great test however it appears that the sauce had some aluminum to start with. Did you use a sauce out of cans which would have leached aluminum in the fluid already. It would be best to do a test by making a sauce from organic tomatoes and take a sample of mashed tomatoes first to establish vegetable in start form and then cook it for hours and take another sample. Tamara Rubin did a test with a XRF tester and she found cadmium and lead in some of these pots. See https://tamararubin.com/2019/02/made-in-france-c-2013-yellow-le-creuset-enameled-sauce-pan-15800-ppm-cadmium-a-known-carcinogen/
Hi, no cans were used. All tomato sauce was organic and bought in glass jars. It doesn’t mean what they cooked it in was aluminum free though. Yes, using my own tomatoes would have been a good idea.
I’m aware of the XRF testing of Le Creuset, I’ve tested many of mine going back to 2014. I’ve tested multiple throughout the years. I found some that have lead and some that are 100% lead and cadmium free. The ones I used for this test had already been tested to be free of lead and cadmium by and XRF.
Hi, Can you please tell me which LeCreuset tested 100% lead and cadmium free? Thanks!
Dune and Palm, both of which are no longer made. I also have a blue that safe but it was purchased over 10 years ago. I hope to do some more LC testing soon.
Hi, what pans are you currently using? I have had high aluminum blood results and never thought of the connection since my pots and pans are stainless steel. We were I shock not k owing since I have been careful with what we use. I just am now starting to look into it and came across your site. Now I would like to test the pots since my family eats from this…do you have a specific lab you used?
Are you sure the aluminum is from your stainless steel pans?
Was heating controlled? The food had trace amounts already. Maybe the cooking just evaporated the water making it more concentrated. If heating was not controlled the last sample might be cooked the hottest.
It was not and I do believe somewhere in the comments I do mention this. I had them on all about the same level but there was no way for me to be exact. The cooking and cooldown of the sauce definitely could have impacted the results.
Hi What a great post!! Thank you so much for sharing the information. I am very new to this and I was wondering if you have any thoughts about carbon steel cookware.
Thanks
Hello! Thanks for all you do to share this info with others, it’s SO important! I’m curious about the LeCreuset Dune pan. That’s what I have. But honestly I’m a bit alarmed at the idea of aluminum being in it. Aluminum is a big no no in a pan. This is the first time I’m hearing this to be in them. Do you still consider it safe with aluminum?
Independent research is the best.
@ Natural Baby Mama, thank you for running the test!
Do you have plans to further test controlling for cooking methods and ingredients? You could probably raise funds for this research, as it is of concern to a lot of people who use or are considering using Le Creuset.
I haven’t but raising funds is a good idea. Maybe I’ll put a PayPal contribution button on the page to run tests for more tests!
Shannon Could you share the name of the Lab you used. (and city and state and phone no if possible).. I will send samples to them directly. It will be easier.. Thank you for sharing and helping us all! Steve
Hey, did you ever retest your le creuset pots? Dod you also test thier cast iron skillet?
Are you still using le creuset? I just purched the french oven pots and after reading this im debating weither or not to return them.
I did test a few neweer LC and they were lead free (but I was picking colors I figured would be lead free – not red, orange, yellow). I only own and use the LC cast iron which I have tested many times. Some has lead for sure but there are lead free options. What color did you end up buying?
Hi Shannon! Thank you so much for your hard work! Only through dedicated people like yourself we can have a deeper look into the secrets that companies are hiding from us, and be able to decide for ourselves.
I have just spend the last 5 days researching cookware, what a daunting task! Your website is by far the best that I found out there. I own a few pieces of LC and it makes want to cry 🙁
I’m thinking of exchanging them to healthier colours, that you mentioned about them not having lead in them. Could you list the healthy colours? It would make me very happy knowing I can shop for them and be more safe at the same time. I would really appreciate it.
Also, it would be really amazing if you would still go ahead with your plan of lab testing and braking LC pan, if you set up a payment feature in here I would definitely pay towards that, and all the others too I’m sure
Are you going to do it?
Thanks again!
Hi, thank you! I do want to test some new colors again, maybe next year. I have seen testing on the white and it was lead free. I still plan to do that test, I just haven’t wanted to spend the money on it yet (the cost of a LC plan that I won’t get back plus testing cost).
I recently bought the new Vision cookware from Corningware.com and am concerned about the off taste with initial use and the butternut squash that I steam roasted sticking to the plastic spoon and porcelain plate rest after letting it sit for a while. The squash tasted fine but I have never gotten stick to the plate that I rested the spoon on before especially when using a glass baking dish to roast in. So I am concerned about the chemical or molecular change in my food, similar to the changes that take place when microwaving food. Do you have any suggestions on testing food from glass/ceramic pots like Vision. I love the product otherwise. Please respond!
I’m not sure I fully understand but your squash stuck to your plate and that has never happened before when you steam roasted a squash? Was the plastic spoon hot? Do you think that had anything to do with it?
Thanks for taking the time to experiment and share the result with us. It’s really helpful. I’m contemplating to buy LC but am worried about cadmium and lead. Do you know this season, which color will be toxic free? Some people say the pale color tend to have no cadmium and lead. Another blogger suggested green color. I’m not sure the marine, deep teal or Artichaut color will be better off than the lighter color?
Another question is, how the cadmium on the exterior of the pot will contaminate the food inside? I couldn’t find the answer from google but I saw people concern’s about cadmium at exterior of the pot. It’s just my ignorant.
Thanks for sharing
I would go for white, I know someone who tested theirs and it was lead and cadmium free. The cadmium on the exterior wouldn’t leach through and into your food. It’s just the principle of not wanting it. Also risks of chipping when washing or handling.
I have a small red LC pot for boiling eggs in.
Could the red paint leach through to the inside? Is such a thing possible?….
No, it can’t leach through to the inside. The risk is if you stack it in other pots and pans or if it scratches.
Thanks for great post. Have you ever tested vintage Cuisinarts pots that were made in France? Stainless steel. I have heard they are safer but don’t see anyone having tested them.
I haven’t but stainless steel doesn’t typically have lead.
After reading all this, in summary, I am pretty discouraged. Since no one has had lead poisoning in my family -= and I am 71 years old – I will have to continue to depend on my own intuition. Three core stainless steel; or 100 percent stainless (no aluminum core).
That’s what I’ve used all these years. I just spend $$$ on Le Creuset but according to the above, the company is not telling the truth and there is cadmium in some of the colors?! I have carribean and now I’m concerned I made a mistake paying so much for Le Creuset thinking it is safe.
I was going to go for Greenpan, who claim they are REALLY SAFE – NEW GREEN enamel non-stick. Perhaps I will. I cancelled my order thinking they too may be not telling all. But honestly, unless we are going to move to the forest and cook over an open fire on some kind of I don’t know what kind of Steel grading, what are we supposed to do?! I will read your other information but so far looks like more fear/questions/doubts and not many solutions.
I want to do the right thing for my granddaughter so have been on Tamara Rubin’s page. But honestly, all this info and dismissing so many companies makes me feel like it will never be safe to cook. Perhaps that’s why people eat raw foods. I wouldn’t want to do that. Thanks for your efforts….. I’m sure you mean well!
P.S. I also splurged on a Viking pan. I am trying different companies. None made anywhere but France, Germany, Italy or USA if researched first. If I can’t trust the testing process, I’m not buying. I threw out all of my aluminum cookware years and years ago that I had inherited from my grandparents and parents. I don’t trust aluminum at all. So let’s see what happens.
Thanks for your comment. My goal is not to create fear but just to explain the situation of different types of cookware. I rotate cookware, I think that is the best you can do. Have a variety and use them all. I am comfortable with Le Creuset in certain colors. I am not sure about Caribbean but I do know white has tested lead and cadmium free. They also pass leach testing while new. I have found the colors with the highest levels of lead or cadmium to be red, yellow, or orange. I have 2 different colors of blue and they were either non-detect for lead or very, very low levels (under 20 ppm).
For Greenpan, I don’t trust any of the non-stick pans. None of them are actually that non-toxic. For non-stick I use cast iron. Stainless can be ok too especially if you put the oil in when the pan is off then turn it up. I think using stainless, Le Creuset, and cast iron in rotation is a great mix. I hope this helps.
Thank you very much for your follow up. That makes me feel a bit better. I was really starting to feel OVERWHELMED!
I almost DID purchase an orange colored Le Creuset; now I am very upset with that company. I hope in the future, there
are companies with complete concern for the health and welfare of us all. If there is one now, perhaps someone should share it with us. (Every time I think I find one, people seem to disagree. )
Thank you very much for your follow up. That makes me feel a bit better. I was really starting to feel OVERWHELMED!
I almost DID purchase an orange colored Le Creuset; now I am very upset with that company. I hope in the future, there
are companies with complete concern for the health and welfare of us all. If there is one now, perhaps someone should share it with us. (Every time I think I find one, people seem to disagree. )
do you know the pasta sauce your using to test i
being bought from the store isn’t already contaminated with toxic metals?
Hi, I’m not fully understanding your comment but I did test just the pasta sauce and shared those results to show that there were heavy metals in the pasta sauce to begin with. I hope that helps.
I want my pots and pans to be without aluminum. Cephalon is an expensive heavy weighted brand. So I assume all aluminum tri-ply and all Le Creuset pots have aluminum. Are you still using the ones that have aluminum? Is there any non toxic without aluminum?
Aluminum used in all SS pots and pans in the core (it doesn’t come in contact with your food). It is needed for even heat distribution.
Thank you for the information! I just wanted to add and I am sorry if I may be repeating what you have talked about in different posts. Unfortunately commercially cooked foods are likely to contain heavy metals like tom sauce in this case, because commercial cookware is mostly made from aluminum or low grade stainless steel. Everyone who is detoxing from heavy metals should avoid items like store bought bone broth, stock, soups, sauces, canned items, baked goods and restaurant foods.
Yes, thank you for stating this, and I totally agree!