On this World Food Safety Day, I found myself thinking about something told by Chef Vikas Khanna. He shared how his mother, like most other mothers, refuses to throw away old utensils, even if their coating is gone, because in her eyes, they are still doing their job. And honestly, it sounds familiar. Most of us know someone whose favorite embroidery has been around for decades. It’s been present in the kitchen through countless meals, family gatherings, hectic weekday dinners and festive feasts. We rarely question it. If it still cooks food, surely it’s fine, right?
That simple idea opens up a huge conversation.
In 2026, wellness discussions are everywhere. We check ingredient labels, choose organic vegetables, invest in a water purifier and have the latest storage solutions in our kitchens. Yet one of the most used items in our homes often escapes attention altogether.
Cookware only. Food safety isn’t just about what goes into your food. It’s also about what foods they come in contact with every day. If the vessel used to cook your carefully obtained ingredients is no longer safe, the entire equation changes.
Curious about where the conversation on cookware is headed, I spoke to Umesh Gupta, Managing Director and CEO of Bergner. What followed was an interesting discussion on cookware concerns, material safety, and why cast iron is suddenly having a major moment.
The hidden side of cookware concerns
For years, convenience drove the purchase of cookware. Non-stick surfaces promised easy cooking and easy cleaning. Some people stopped asking what happened after years of use. Today, consumers are asking far more questions.
As Gupta explains in a conversation with HT Shop Now, “The cookware concern is real, and it is legitimate.”
The concern isn’t just about the unattractive appearance of a scratched pan. The bigger issue lies beneath. “Once the non-stick coating is scratched, the aluminum base underneath is exposed, and the cookware begins to behave like uncoated aluminum with the added concern of coating particles potentially entering the food. This is a reality that most consumers were not aware of.”
Many of us change our phones more often than we change cookware. Yet one directly touches our food while the other does not. This growing awareness is pushing consumers toward materials that are naturally non-reactive and designed for long-term use. It’s also encouraging brands to communicate more openly about what is and isn’t in their products.
One message that emerged strongly from our conversation was that uncoated aluminum is a thing of the past. Materials like tri-ply stainless steel and enamel cast iron are being seen as safe choices for modern kitchens.
Back to the Future: Cast Iron Return
Question: Cast iron is centuries old. Why has it suddenly become the hottest wellness trend in modern Indian kitchens?
According to Gupta, cast iron never disappears. “What has changed is that the consumer is coming back with a completely different level of awareness and intent.” Consumers today are actively seeking alternatives to synthetic coatings and paying more attention to what goes into their food. In that environment, cast iron seems reassuringly straightforward.
“No synthetic coatings, no chemical leaching, just a material that has been trusted for centuries,” he said. There is also a cultural connection involved. Cast iron reminds many people of traditional Indian cooking. The difference is that today’s versions are designed for contemporary homes and lifestyles.
Question: Can traditional ingredients really keep pace with modern Indian cooking?
Indian cooking is in great demand. A meal may include seasoning on high flame, cooking on slow flame, cooking for a long time and serving directly from the cooking vessel. Gupta believes that high quality enamel cast iron is uniquely suited to these demands.
Compatible with gas, induction and oven cooking, it offers the kind of versatility modern families are increasingly expecting. The curry can be started on the hob, continued cooking slowly and delivered to the dinner table in the same vessel. Stove-to-table functionality is becoming increasingly valuable as kitchens become more social spaces rather than purely functional.
When cookware becomes part of lifestyle
Security alone may not be enough to change consumer behavior. People also want products they actually enjoy using. As Gupta says, “Beauty is not the only key, but it is definitely the door.”
At first glance, this may seem like a design conversation. Actually, it is deeply related to health. Think about it. If your cookware looks attractive, performs well and feels special to use, you’re more likely to cook at home. More home cooking often means greater control over ingredients, cooking methods, and portion sizes.
“When something tastes good, you want to use it. When you use it, and it performs beautifully, you cook more. When you cook more, you share it,” he stressed.
It’s a simple, but effective cycle. The younger generation is building homes that reflect personal taste in every corner. From furniture to tableware, every purchase feels intentional. Cookware is now entering that same conversation.
“The brands that will win in the next decade are those that treat security not as a compliance requirement but as a true design principle,” says Gupta.
That idea seems especially relevant today. Consumers are no longer choosing between performance, security and aesthetics. They expect all three.
Food Safety Cookware Checklist
Before your next cookware purchase, keep these points in mind:
- Choose non-reactive materials like tri-ply stainless steel or enamel cast iron.
- Regularly inspect existing nonstick cookware for scratches, chips, or visible wear.
- Replace damaged non-stick cookware instead of continuing to use it.
- Look for clear declarations that products are free of PFOA, PFAS, lead, and cadmium.
- Prefer cookware that works on multiple heat sources, including gas, induction, and oven.
- Invest in pieces designed for long-term use rather than short-term convenience.
- Buy from brands that clearly state the ingredient composition and safety standards.
This World Food Safety Day, perhaps the most important kitchen audit isn’t what’s inside your refrigerator or pantry. It’s sitting on your stovetop. Because safe cooking isn’t just about food. It’s also about what the food touches before it reaches your plate.
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The author of this article has a master’s degree in interior design and has spent over a decade researching, teaching, and redesigning homes.
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