360 Stainless Steel Has Won Me Over! I’m Never Going Back To Toxic, Non-Stick Cookware

I am so sick of replacing non-stick pans. 

I’m tired of pans that don’t work, I’m tired of replacing them, and I’m really tired of finding out I’ve been cooking on toxic chemicals like Teflon that are impossible to remove from the environment for my entire life. 

If you’re a regular here at The Filtery, you know that ceramic, cast iron, carbon steel, and stainless steel are some of the best materials when it comes to non-toxic cookware. 

So let me tell you I JUMPED at the opportunity to try out stainless steel cookware from 360 Cookware, especially after reading Jeanne’s deep dive into stainless steel vs plastic (member-exclusive)! 

I was a little nervous about making the switch to stainless steel because my sister is in a semi-toxic relationship with the set she got for her wedding, my mom loves her set that’s over 40 years old, and TikTok is… divided.

This was all brand new to me but, as expected, I fall right in the middle with an “I love them, but…”

• I love them but I can see how it may not work for everyone’s lifestyle.
• I love them but there is a learning curve to cooking and cleaning.
• I love them but a nice set is fairly pricey. (But, you can save a chunk of change with our discount code! ‘THEFILTERY’ at checkout gets you 25% off.)

Before we get into my review on 360 Cookware, I want to be clear that I have never owned a stainless steel set of pots and/or pans and I’ve never cooked on stainless steel cookware in my adult life (outside of a baking sheet). So, I am new to this — and I was excited to learn!

This guide contains product recommendations and we may receive compensation if you purchase through certain links. As always, we only make recommendations that are genuine!

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Overall thoughts: Do I recommend 360 Cookware? 

I like 360 Cookware! Overall I think 360 is a high-quality stainless steel brand. 

• The lids are well made
• The handles are easy to hold
• The pots are lightweight
• Everything is very obviously PFAS-free (which is not always the case)

We all know the feeling of heavy pans that are difficult to pick up and handles that cut into your hands while you’re just trying to feed yourself and your family! I was in the store the other day looking at other stainless steel pans and I was shocked how uncomfortable the others are compared to how comfortable my 360 pan handles are. This is a major factor in purchasing a set of pans for me.

• Most important: They’re good quality and with proper care I can tell they’re going to last a lifetime. (More financially and environmentally sustainable!)

• Very important: I love that they’re PFAS-free, made without any toxic chemicals, built to last, and therefore better for the environment. 

• Worth mentioning: 360 pans are mostly made in the U.S. and they say they’re working on bringing even more production back to America. 

• Worth mentioning: I cook at home a lot, and I’m not a gourmet chef but I have noticed a few changes in how my food cooks/tastes compared to the Caraway and random assortment of pans I was using before: veggies cook crisper instead of soggier; food heats evenly and thoroughly; and things cook quicker. 

So, would I recommend stainless steel pots and pans? 

Yes! It’s definitely been an adjustment but with the help of TikTok and my mom, I really like my stainless steel pans. 

I have and will continue to use them as my primary cooking method. And yes, I would buy more from 360 (I’ve actually been eyeing the 3.5 quart pan!) 

But I have a couple of pieces of advice:

• Skip the sets. You might not need as many pieces as you think you do, so start by just buying what you need and prioritizing the most multi-functional pieces.

• Know that stainless steel pans may not be a perfect solution for every person and every dish. Cooking with stainless steel is different and there will be a learning curve. 

Is switching to stainless steel really as painful as it looks?

To be totally honest, yes and no. 

• Yes —  because you will need to adjust and learn. 
• No — because just like anything you will learn. 

After about a month of using the stainless steel pans, something clicked and I thought to myself “ohhhh, I get it now.” Here’s what’s different.

• Heat control: The world is not ready to hear that few things need to be cooked at high heat, and even fewer pans should be. I’ve already adjusted my cooking temps after using Caraway for a few years (which also shouldn’t be used on high heat), so this was a non-issue to me.

• Learning to pre-heat: It took me a few weeks to get into the right rhythm. I was pre-heating too slowly at first so it was taking 25+ minutes just to make eggs in the morning. Now I have my process down and it takes ~5 minutes to preheat (significantly less time than the Caraways). 

• Testing for readiness: I was so ready for the water test to be my one true guide. I thought I was going to get three options: not hot enough (sizzle), just right (mercury beading), and too hot (splatter beading) but there’s really a lot of wiggle room in there and sometimes you get two at once! It really does take trial and error and just doing the damn thing until you get it.   

• Cleaning: Just like with most PFAS-free pans, if you cook on too high heat you will pay the consequences with both stuck on food and burnt pans. I was really worried about cleaning, but it has been stupidly easy. Your best friends are hot water and a scrubby (I recommend a coconut scourer like this one). For tougher jobs, check out some more of 360’s cleaning tips.

• Maintenance: If you want your pans to continue to look brand new, there’s going to be a little extra work involved. Not only avoiding high heat, but active cleaning. My mom likes to scrub the bottom of her pans after each use so they don’t turn black, but I’ve been taking more of a once-a-week approach and scrubbing off anything major as I go and this has been working well! 

• Other thoughts: Overall, when you’re first getting used to stainless steel it involves some active thinking and removing yourself from the autopilot you might have gotten used to with conventional Teflon-type cookware. The more you use them, the more you’ll figure out how the pans work with your food, your stove, and your life! 

A few things I didn’t do:

• Even though they’re dishwasher safe, I did not put my pans through the dishwasher. (I just generally prefer to handwash my cookware to make it last longer although maybe I’m being overly cautious.)

• I did not try the Vapor® Cooking Method that 360 Cookware advertises. I don’t really understand the concept and there’s not much free info around it. I also wasn’t in the mood to learn this while I was learning how to use stainless steel. 

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How To Make Stainless Steel Pans Non-Stick

Here is a great video that outlines why food sticks to stainless steel, how to make it non-stick, and common mistakes people make. I highly recommend taking 10 minutes to learn!

And here is my stainless steel non-stickiness in action:

Also, here are a few tips on cleaning your stainless steel cookware (from my mom, who’s been using it a lot longer than me!):

• Try to clean the pan while it’s still hot/warm. Let water soak in the hot pan or heat up some water to loosen things up. This will save you SO much scrubbing.

• Clean the bottom of the pan at least once a week with baking soda & vinegar (my mom likes to do it every time she uses them but you do you).

• Vinegar is your new friend! (For easy cleaning of a stained pan, fill it with half an inch of water and bring a cup of vinegar to a boil. Remove from heat and carefully add 3 tablespoons of baking soda, allowing the mixture to fizz. Once slightly cool, use a scrubby sponge to scrub the pan clean.)

• Most videos will tell you to just wipe it out with a paper towel, but in the interest of sustainability, a Swedish dishcloth or sponge works great as well — just make sure there’s no soap on it. Unless I’m working out a stain I almost never need anything more than hot water and a (plastic) food scraper.

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My 360 Cookware thoughts: Let’s talk about the products! 

(Don’t forget: if you decide to buy any of this, use the code THEFILTERY for 25% off!)

8.5” Fry Pan

• Price: $119
• Would I buy it again? Definitely.

Overall I like it! This is an essential that I use every day.

I’m already looking at adding the 3.5 quart saucepan for a little more space, but this is perfect for breakfast or single meals. Most things I’ve cooked have been consistent with cooking on other pans. The main things I’ve noticed: 

• Rice has been difficult both with reheating and with making new rice. Lots of sticking.

• Scrambled eggs are probably the hardest; if your eggs are doing some major sticking to the pan, it’s not hot enough. It took me about a month to find the right temperature setting and it’s been smooth sailing since. 

• Fresh veggies cook FAST. They stay crisp and fresh and it’s amazing but you have to keep an eye on things.

• P.S. I seasoned this pan right away and think it works better!

Cleaning this pan has not been a major intrusion or difficulty in my life either. For easy cleaning:

• Put water in the pan as soon as your food is out, let it soak, then wipe it out. 

• For super stuck on food, put water in the pan, let it heat up, then wipe or scrub it out.

• And finally, get yourself a coconut scratch pad if the two options above don’t work. These pads are also good for the outsides and the screw covers. 

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4 Quart Slow Cooker

• Price: $359
• Would I buy it again? Definitely 

The 360 slow cooker is probably my (second) favorite thing in my kitchen. My old crockpot is older than I am so this feels downright luxurious. I initiated the crockpot with Carnitas and after removing the final product, I let the pan sit overnight in all its grease (for studying purposes! 😆) The next day (like a full 24 hours) it cleaned up super quick and easy.

I was nervous about needing to preheat and add oil like you do for the frying pan but I haven’t found that to be the case. 

I LOVE that the pot used for the slow cooker can also be used on the stove for other things. The side handles make this a great stock pot for soups or beans on the stove. I’ve had absolutely no issues cooking it in or cleaning it. 

BUT, it’s always difficult adjusting to a new crock pot’s settings and numbers and this is no different. This one doesn’t have an off setting so as soon as you plug it in, it’s on, which threw me off the first couple of uses.  

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3 Quart Saucepan with Cover

• Price: $219
• Would I buy it again? Definitely

The 3 quart saucepan (with cover) is the workhorse of the kitchen; it’s an absolute staple and it’s kind of hard to go wrong with one. 

I love how lightweight it is and the handle is easy to hold and maneuver. I was worried about using this because stainless steel frying pans require preheating, but that hasn’t been an issue. I have not had anything stick or stain and cleaning has been a breeze.

We made refried beans from dried beans and noticed they took significantly less time to cook (like, hours less) than in another kind of pot. The beans did kind of ‘stain’ the bottom of the pot, but over time it’s gone away. 

No notes here! 

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9×13” Bake & Roast Pan (with handles)

• Price: $179
• Would I buy it again? Definitely 

This is another favorite and I would even say essential! I don’t do a lot of roasts—I’m more of a sheet pan or casserole kinda person—however, I think this is perfect for sheet pan dishes (and nothing will fall off the sides!).

It’s extremely versatile and it’s already a favorite. The handles are amazing and it’s really lightweight! 

Every time I’ve used it it’s been super easy to work with and easy to clean. I haven’t had problems with food sticking or burnt on stains. It does get scratched pretty easily but that doesn’t bother me as long as it works. 

No notes! 

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8” Covered Fry Pan

• Price: $209
• Would I buy it again? Probably not

To be honest, this is my least favorite pan. I don’t know what to do with this pan because of its narrower base, so maybe that’s on me. I use it exactly the same way as the 8.5” fry pan, I’ve tried it both unseasoned and seasoned and it’s just not doing it for me. 

Everything I cook in it sticks ferociously to the bottom. I’m open to it being me but since I don’t even know what to do with this pan I wouldn’t recommend it. 

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Mini Jelly Roll Pan

• Price: $99
• Would I buy it again? Probably not

The Mini Jelly Roll pan is adorable and even though I don’t know what to do with it, I like it. 

• My mom tried to bake bread in it but the sides were too short. 

• She also tried bacon which worked well. 

• I made a cake and split it between this pan and some mini cupcakes and it was fine.

In terms of a stainless steel jelly roll pan, this has been just as simple as the baking dish and it’s been really easy to clean; I just don’t personally have a use for it. But you might!

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My thoughts on 360 Cookware as a brand

As a business

Overall I feel good about supporting a brand like 360. Especially knowing they are a small business and one of the last companies that manufactures in the US.

• Love that 360 Cookware is a family owned and operated business. 

• Love that ~85% of production is done in the US and they’re very transparent about what parts are outsourced where.  

• Love how high-quality their products are (see below).

Production

After using them, I can tell their products are high-quality, but here are some facts to support my own opinion: 

• 360 cookware feels high-quality. It sits evenly on my stovetop, it’s lightweight and easy to hold, and it’s sturdy. 

• Where other companies use harsh chemicals, 360 uses a dry sanding process to finish the cookware which allows them to have zero EPA permits (which regulates chemical waste). They told me they “have zero emissions of any kind of chemicals from our facility.”

• They are vocally 100% PFAS-free (that means allll of them. No PFOA, PTFE, etc) and explain how.

• 360 pans are made with 2 thick layers of stainless steel surrounding a core layer of aluminum that wraps all the way around the pan. (Cheaper and lower quality brands skip this part, but this is what makes a high-quality pan with even heat distribution.)

• The cooking surface uses Tri-ply T-316 surgical grade stainless steel 18/8 which means it’s 18% chromium and 8% nickel. The outside layer is T-400 stainless steel which has a high carbon steel content and a lower nickel content. The outside layer is also designed to be magnetic for induction stoves.

• 360 told me that, although it does depend on the severity of the individual allergy, their cookware would not be a good fit for someone with a severe nickel allergy.

Safety & Toxicity

• You may have heard that stainless steel can be toxic, since it can leach metals such as chromium and nickel. However, as long as you don’t have a nickel allergy, this isn’t really a concern (especially after you’ve used the cookware a few times). If you’re a member, you can read more about the safety of stainless steel here.

Sustainability 

While there’s no doubt about their chemical free process and heritage pieces, I’m disappointed because it seems they’re throwing out a lot of sustainable buzzwords without backing it up with facts. 

The facts: 

• All their cookware is 100% PFAS-free.

• They have zero hazardous discharges from their factory.

• Their US employees are paid fair wages, work in safe conditions, have healthcare benefits and are treated well from what we can tell. 

• The pans are ‘heritage pieces’—well-made to last a lifetime and beyond.

• 360 has a lifetime warranty (that doesn’t cover normal wear and tear or misuse) which is a way to help reduce waste and ensure you’re getting high-quality products from responsible companies.

However, a few things disappointingly stand out to me as greenwashing:  

• 360 claims their products have “a ZERO chance of ever getting to a landfill”. I could not find a mention of recyclability, a take back program, or a resale program so it seems that they’re just assuming that no one will throw them away, which is irresponsible and flat out wrong. 

• 360 cookware is “manufactured using a sustainable process leaving NO carbon footprint on the planet”. This is bold seeing they already admit to some of their parts coming from Asia. I also couldn’t find anything on their website, or in general, about how their facility operates — are they using renewable energy, are they using HDR, how are they leaving no carbon footprint? We don’t know!! Personally, I feel that if a company is going to make these claims they need to back it up with accessible info people can find (especially when conventionally-produced stainless steel is known to be carbon intensive). This makes me think they’re purposefully using tricky language by referring to only “the manufacturing process”. It seems intentionally misleading or just plain out of touch. 

• 360 claims to make all their products in the world’s most “environmentally advanced factory”. Again, I could find no backup or more information about this. What does that mean? What are they measuring? Who are they comparing themselves to? And in what industry? It’s either purposefully misleading or naively well-intentioned; both options aren’t cool and don’t belong in a business. They could use much simpler language or leave it out if they can’t back it up. 

Final thoughts

All in all, making the switch to stainless steel was worth it! These are my new preferred pans and I will definitely continue cooking on them and adding to my collection. 

However, The Filtery has said it once and we’ll say it again: there is no perfect solution to anything. Switching to stainless steel requires a little bit of effort, attention, learning and money and we understand not everyone has all of those things to give.

But if and when you’re ready, I think 360 Cookware is a good choice! Outside of the questionable sustainability language, I’d recommend them to a friend or family member for sure. 

That means you! Don’t forget to use the code THEFILTERY for 25% off your purchase.

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