The Seven Best Non-Toxic Cooking Pans in the US, Tested in a Food Lab

Rachel Sherman, associate director of the Drexel Food Lab; Faustina Boakye, a doctoral student; Thea Bertneski, a graduate student; Dorothea West, an undergraduate student, Jonathan Bush, an undergraduate student; Cricket Lowell, an undergraduate student; and Jonathan Deutsch, PhD, a professor, all in the College of Nursing and Health Professions, co-authored a Feb. 21 column for The Guardian (UK) about non-toxic cooking pans. The article quoted Caroline Schauer, PhD, Margaret C. Burns Chair in Engineering in the College of Engineering, about defining non-toxic and toxic materials in cookware.