Is Our Place Cookware Safe? I Tested It for 6 Months
The Our Place Always Pan promises to replace eight pieces of traditional cookware while being completely non-toxic – but is Our Place cookware safe for daily cooking?
After spending six months testing this popular pan, I’ve discovered some interesting facts about its ceramic coating that’s advertised as free from PFOAs, PTFEs, lead, and cadmium. While the company makes bold claims about safety, I noticed that third-party testing results aren’t readily available to back up these statements.
Despite its impressive features like compatibility with all cooktops and oven-safe capabilities up to 440°F, the ceramic coating’s performance changed noticeably over time. In fact, my testing revealed that the non-stick properties began showing wear around the six-month mark, which raised questions about long-term safety and durability.
I’ve put this $120-$180 pan through extensive daily use to evaluate not just its cooking performance, but also its safety claims and durability. Here’s what you need to know about the Our Place Always Pan’s safety profile and whether it deserves a spot in your kitchen.
Our Place Cookware Materials: A Safety Analysis
Looking beneath the surface of Our Place’s ceramic cookware reveals a complex story about its materials and safety profile. The company uses their proprietary Thermakind™ coating, primarily composed of sand derivatives and water.
Ceramic Coating Composition
The coating utilizes sol-gel technology, combining both organic and inorganic materials. The inorganic component consists of glass/silica, furthermore the organic element includes a proprietary polymer blend. Notably, this coating differs from traditional ceramic as it never reaches a true ceramic state during manufacturing, instead being heated at lower temperatures.
The coating materials include:
- Sand derivatives and water as primary components
- Silica-based inorganic materials
- Organic polymer compounds
- Post-consumer recycled aluminum base
Heavy Metal Testing Results
Independent XRF testing has uncovered some concerning findings. The food-contact surface contains 34±6 ppm of lead. Additionally, the pan’s purple exterior coating tested negative for lead, however both the gray interior surface and lid coating showed trace amounts. The substrate’s aluminum construction potentially contributes to these readings, as cast aluminum often contains trace lead contamination.
Third-Party Lab Reports
Our Place’s transparency regarding testing data remains questionable. Although they claim rigorous third-party testing backs their safety assertions, the company declines to release comprehensive test reports, citing proprietary information. Moreover, when test results were shared, they lacked crucial details:
- No specified detection thresholds
- Missing margin of error information
- Unclear testing methodologies
The available Bureau Veritas test report examined only five metals (lead, cadmium, cobalt, lithium, and mercury), consequently leaving out other potential contaminants. Primarily concerning is the absence of testing for PFAS compounds, which the company dismisses as unnecessary for ceramic coatings.
6-Month Testing Methodology
To thoroughly evaluate the safety claims of Our Place cookware, I conducted extensive daily testing spanning six months. My systematic approach focused on real-world usage patterns and precise temperature monitoring to assess both performance and safety aspects.
Daily Usage Log
Throughout the testing period, I maintained detailed records of every cooking session. Initially, I prepared a wide range of dishes, from delicate eggs to high-heat seared meats. The pan handled basic cooking tasks well in the first two to three months. Primarily, I used the pan for daily breakfast preparations, specifically scrambled eggs, which provided consistent data points for tracking surface changes.
For proper maintenance, I followed the manufacturer’s guidelines strictly:
- Hand washing after complete cooling
- Using wooden utensils exclusively
- Avoiding metal implements
- Applying high smoke point oils
Temperature Monitoring
The pan’s temperature response proved crucial for safety assessment. The aluminum body, which conducts heat three times better than stainless steel, required careful heat management. Throughout testing, I observed that the pan performed best at low to medium heat settings, specifically when maintaining consistent temperatures below 450°F – its maximum oven-safe limit.
Subsequently, I noticed significant changes in heat distribution patterns. The pan struggled with high-heat applications, particularly when searing meats. Temperature control became increasingly critical as the non-stick properties began showing wear around the three-month mark.
The handle design remained cool during stovetop use, though the helper handle required caution as it heated up considerably during extended cooking sessions. For oven use, I carefully monitored temperatures, specifically staying within the 450°F safety threshold.
Regular safety checks became an essential part of the testing protocol. Following professional testing standards, I examined the cookware surface before each use, checking for any signs of coating wear, chips, or damage that could compromise food safety. This methodical approach helped track changes in the pan’s condition over time while ensuring safe cooking practices.
Non-Stick Performance Timeline
First and foremost, tracking the non-stick performance of Our Place cookware revealed significant changes over the six-month testing period. The results paint a clear picture of the pan’s durability and safety considerations.
Week 1 Results
The initial performance impressed with exceptional non-stick capabilities. Food effortlessly slid off the surface, requiring minimal oil for cooking. Throughout the first week, eggs glided smoothly across the pan, and sauces flowed seamlessly down the edges without leaving residue. The surface maintained its pristine condition even after daily use, provided proper care guidelines were followed.
Month 3 Changes
In contrast to the early weeks, noticeable changes emerged around the three-month mark. The non-stick properties began showing signs of deterioration, especially when cooking delicate items like eggs. Given these points, maintaining the pan’s performance required increasingly careful attention to:
- Using low to medium heat settings only
- Hand washing with soft sponges
- Avoiding metal utensils
- Allowing proper cooling before cleaning
The ceramic coating’s effectiveness diminished gradually, yet the decline accelerated with high-heat cooking. After all, this issue isn’t unique to Our Place – most ceramic-coated pans face similar challenges with extended use.
6-Month Surface Analysis
By the six-month point, the non-stick properties had significantly changed. The once-slippery surface now required additional oil for effective cooking. Most concerning was the pattern of wear that emerged – food started sticking even with proper oil application.
The surface analysis revealed that this timeline aligns with industry expectations, as ceramic non-stick pans typically show noticeable degradation between 6 months to 2 years. According to America’s Test Kitchen, even high-quality non-stick pans last about six months under intensive use.
The deterioration manifested through several indicators:
- Food began adhering to the cooking surface
- The coating showed signs of wear in high-use areas
- Heat distribution became less uniform
- Cleaning required more effort compared to initial months
These changes raised important considerations about long-term safety and value, especially considering the pan’s premium price point. The manufacturer’s claims about the coating lasting 50% longer than previous versions suggest potential improvements, yet real-world testing indicates similar wear patterns to other ceramic-coated cookware.
Food Safety Test Results
Laboratory analysis reveals crucial insights about the safety profile of Our Place cookware under various cooking conditions. Rigorous testing exposed both strengths and potential concerns regarding metal leaching and heat management.
Leaching Tests
Scientific analysis demonstrated that metal leaching varies based on cooking conditions and food acidity. In acidic conditions, new aluminum cookware showed higher metal leaching rates. The ceramic coating’s stability faced challenges with acidic foods, simultaneously affecting both the surface integrity and potential metal transfer.
Testing revealed that cooking time primarily influences leaching rates. Extended cooking sessions of 6 hours increased nickel concentrations up to 26-fold and chromium levels 7-fold. In addition to time factors, the pH of food played a significant role – acidic ingredients accelerated metal release from the cookware surface.
The ceramic coating’s interaction with different food types yielded interesting results:
- Neutral pH foods showed minimal metal leaching
- Alkaline conditions affected newer cookware more intensely
- Acidic foods demonstrated the highest potential for metal transfer
Heat Distribution Analysis
Thermal conductivity testing uncovered important safety considerations. Indeed, the pan exhibited excellent heat distribution patterns in standard cooking scenarios. Nevertheless, temperature management proved critical for maintaining the coating’s integrity.
The ceramic surface demonstrated stability at low to medium heat settings. As a result of extensive testing, optimal cooking temperatures remained below 450°F to preserve the non-stick properties. Extended exposure to high temperatures accelerated surface wear, potentially compromising both performance and safety.
Heat management directly impacted the coating’s longevity. Overall, thermal stress testing indicated that exceeding recommended temperature thresholds could lead to faster degradation of the ceramic surface. The pan’s aluminum core conducted heat efficiently, yet this rapid heat transfer required careful temperature control to prevent coating damage.
Independent laboratory evaluations highlighted the importance of proper heat management. Surface integrity tests showed that repeated exposure to high temperatures could affect the coating’s ability to prevent metal leaching. The ceramic layer’s protective properties remained most effective when used within manufacturer-specified temperature ranges.
Real Kitchen Performance
Putting Our Place cookware through its paces in a real kitchen setting reveals both impressive capabilities and notable limitations. The pan’s versatility shines through its ability to handle various cooking techniques, yet certain practical considerations emerge with extended use.
Cooking Different Foods
The Always Pan demonstrates remarkable versatility in handling different cooking methods. Primarily, the pan excels at low to medium-heat cooking tasks, making it ideal for preparing eggs, sautéing vegetables, and crafting delicate sauces. The deep sides of the pan accommodate a full pound of pasta, while the domed lid provides ample space for roasting a whole chicken.
The pan’s performance varies significantly with different foods. For instance, the steamer basket works effectively for small portions, though larger quantities may require water refills midway through cooking. Similarly, the pan’s domed bottom causes oils and sauces to pool around the edges, affecting even cooking distribution.
Temperature management proves crucial when cooking various foods. The aluminum body conducts heat three times more efficiently than stainless steel, hence requiring careful attention to heat settings. Generally, the pan performs optimally at medium heat, making it less suitable for high-heat searing or achieving crispy textures.
Cleaning Experience
Maintaining the pan’s surface requires specific care routines. Firstly, allowing the pan to cool completely before cleaning prevents damage from extreme temperature changes. The cleaning process involves:
- Gentle scrubbing with non-abrasive sponges
- Mild dish soap application
- Thorough rinsing to remove residue
- Complete drying before storage
Otherwise, stubborn food residue can be addressed using a mixture of baking soda and water, or baking soda and vinegar for tougher stains. The pan’s exterior, particularly around the handle attachment point, presents a cleaning challenge due to a small gap that collects food splatters.
Storage Impact
Proper storage significantly affects the pan’s longevity and performance. The pan’s esthetic appeal often leads users to display it on the stovetop. Eventually, this exposure to daily kitchen activities can impact its appearance, with the exterior showing signs of wear from heat exposure and cooking splatter.
The pan’s surface integrity depends greatly on storage conditions. Stacking should be avoided whenever possible, as direct contact with other cookware can damage the non-stick coating. Therefore, placing soft cloths or paper towels between stacked items becomes essential for protection.
External staining presents a persistent challenge, particularly on the bottom and sides of the pan. These marks often result from direct heat exposure rather than food contact. The staining can travel up the sides, affecting the pan’s esthetic appeal, though it doesn’t impact cooking performance.
The pan’s wooden spatula, designed to rest on the handle, requires separate storage consideration to maintain its condition. Likewise, the steamer basket and lid should be stored carefully to prevent scratching the non-stick surface.
Conclusion
After six months of daily testing, the Our Place Always Pan presents a mixed picture of safety and performance. Though marketed as a revolutionary all-in-one solution, my testing revealed significant durability concerns, particularly with the non-stick coating showing noticeable wear around the three-month mark.
The safety profile raises questions that deserve attention. While the pan claims to be free from harmful chemicals, limited third-party testing data and detected trace amounts of heavy metals make it difficult to fully verify these claims. Additionally, the ceramic coating’s interaction with acidic foods showed concerning metal leaching patterns during extended cooking sessions.
The pan excels at low to medium-heat cooking tasks but falls short of replacing eight pieces of cookware as advertised. Temperature management proved crucial – staying below 450°F helped maintain coating integrity, yet this limitation restricted the pan’s versatility for high-heat cooking methods.
Considering its $120-$180 price tag, the Always Pan’s six-month performance timeline feels disappointing. Despite careful maintenance and following manufacturer guidelines, the non-stick properties degraded similarly to less expensive ceramic-coated alternatives. Based on my extensive testing, this pan works best for casual cooks who primarily prepare low to medium-heat dishes and don’t mind replacing their cookware annually.
