Non-Toxic Bakeware UK (2026): Baking Trays Without PTFE

Our picks at a glance

Prices checked on UK brand or retailer pages in October 2026.

How we chose

Most supermarket baking trays are steel or aluminium with a PTFE (Teflon) non-stick coating. We looked for trays and dishes where the cooking surface is the material itself (stainless steel, anodised aluminium, glass, glazed ceramic, enamel or seasoned iron) rather than a polymer coating. For each product we read the UK listing for material, maximum temperature and care rules. None has independent migration testing, so every pick is graded "moderate": the material choice is well supported, but there is no product-level lab data.

Why avoid non-stick coatings on baking trays?

Baking trays take more abuse than pans: metal spatulas, scouring, dishwashers and high oven heat. That matters because:

• PTFE is a PFAS, a family of very persistent chemicals that ECHA says can remain in the environment for generations. EFSA's tolerable weekly intake for the PFAS that build up in the body is very low (4.4 ng/kg body weight per week), though diet and water are the main sources rather than cookware (EFSA, 2020).
• Damaged coatings shed particles. A lab study found one crack in a PTFE surface could release around 9,100 particles (Luo et al., 2022).
• Overheated PTFE gives off fumes. Medical reviews link this to temperatures above about 350 to 400°C (Shusterman, 1993). Domestic ovens rarely reach that, but grills and empty trays under a hot grill can get close.

None of this proves a coated tray used gently is harmful. It does mean uncoated materials remove a question mark and tend to last longer.

Which baking tray materials are lowest exposure?

Aluminium: EFSA set a tolerable weekly intake of 1 mg aluminium per kg body weight and noted that food contact materials, especially with acidic or salty food, can add to intake (EFSA, 2008). Anodising seals the surface, which is why we picked anodised over bare aluminium.

Stainless steel: nickel and chromium can migrate in small amounts, mostly from new items and acidic food. EFSA has assessed nickel from food and water (EFSA, 2020). If you have a nickel allergy, glass, enamel or anodised aluminium may suit you better.

Ceramics and glazes: EU rules set lead and cadmium migration limits for ceramic articles (Directive 84/500/EEC). Buying from established makers is the practical safeguard; be wary of decorative imported pottery for cooking.

All bakeware sold in the UK must also meet the general rule that it must not transfer substances into food in amounts that could endanger health (Regulation (EC) 1935/2004; SI 2012/2619).

The best non-toxic baking trays in the UK

HaWare Stainless Steel Baking Tray Set of 2: best overall

Two full-size 40 x 30cm uncoated stainless steel trays that take metal utensils and the dishwasher. Caveat: the steel grade is not stated, food sticks unless you oil the tray or use baking paper, and thinner trays can warp at high heat.

Lakeland Enamel Handled Oven Tray: budget pick

Carbon steel with a vitreous enamel finish (a layer of glass fused onto the steel), rated to 240°C and usable on the hob, including induction. Lifetime manufacturer's guarantee. Caveat: enamel can chip if dropped, and it is not non-stick.

Mermaid Hard Anodised Baking Tray: best for even baking

Made in Birmingham, this anodised aluminium tray heats quickly and evenly and is stated to be PTFE and PFOA free, with a lifetime guarantee. Caveat: hand wash only, and it needs greasing or lining until it builds a patina.

Pyrex Essentials Rectangular Glass Oven Dish: best glass dish

French-made borosilicate glass, rated by Pyrex to the EN 1183 thermal shock test. Ideal for lasagne, gratins and crumbles. Caveat: glass browns bases less well than metal and still breaks if moved from hot oven to a wet or cold surface.

Falcon 31cm Enamel Baking Dish: budget enamel dish

Classic enamelware that goes from oven to table to freezer. Caveat: Lakeland's listing does not give a maximum temperature, and chips expose steel.

Emile Henry Large Rectangular Oven Dish: best ceramic

Glazed high-resistance ceramic made in France, rated to 270°C and grill use, with a 10-year warranty. Caveat: no published lead or cadmium test results on the product page; you are relying on EU ceramics rules and the maker's reputation.

Solidteknics Iron Baking Tray: premium pick

Pressed from a single 2.5mm sheet of wrought iron and pre-seasoned with rice bran oil, so the release layer is cooked-on oil rather than a synthetic coating. Caveat: it needs seasoning care, is not for acidic bakes, and costs £110.

What about silicone baking mats and moulds?

Silicone is flexible and naturally non-stick, but quality varies. Germany's BfR recommends that silicone elastomers in food contact release no more than 0.5% volatile organic compounds (BfR Recommendation XV), and studies have found low-molecular siloxanes migrate from silicone bakeware, more so into fatty foods (Helling et al., 2009; Zhang et al., 2012). If you use silicone, choose reputable brands, and see our guide Is silicone food storage safe?.

What to avoid

• Peeling or scratched non-stick trays. Replace them.
• "Ceramic" trays without a materials list. Many are thin sol-gel coatings on aluminium, not solid ceramic.
• Decorative imported pottery for cooking, unless sold as oven-ware by a reputable brand.
• Bare aluminium for acidic dishes like tomato bakes or marinades.
• Cheap silicone moulds with a strong smell that persists after washing.

Bottom line

For everyday roasting, an uncoated stainless steel tray or an enamelled tray does the job for under £25. Bakers who want even, light heat should look at UK-made anodised aluminium. For lasagne and crumbles, borosilicate glass or glazed ceramic from an established maker is a straightforward swap. Line trays with baking paper when sticking is a problem, and you will rarely miss non-stick.