Are Your Cooking Pots Safe?
Here's a rundown on the different types of pots and pans available and how safe they are to cook with:
Aluminum: Unfortunately, acidic foods (tomatoes, wine, etc.) react with the aluminum itself, which can then leach into the food. Some aluminum pans have a thicker surface, called anodized aluminum, and the claims are that the aluminum is less likely to leach in that kind of pot.
Glass: This is a safe choice for oven cooking, but it's not effective on the stovetop.
Cast iron: This conducts heat evenly and it even provides you with a little iron, because the food absorbs it during the cooking process.
Copper: This is an excel lend conductor of heat, and it's especially good for stove-top cooking. Experts recommend using copper cookware that's lined with tin or stainless steel. Otherwise, you can absorb the copper in your food, and too much of it can cause nausea, vomiting and diarrhea.
Non-stick pans: The Food and Drug Administration claims that the small particles that break away from the surface of non-stick pans pass through your body and cause no harm.
Stainless steel: This is durable, resisting damage from high temperatures, scratching and corrosion. It cooks most evenly if it has copper or aluminum on the bottom. You're advised not to leave acidic or salty foods in the pots too long, because the salt may pit the steel surface.
Clemson University Extension Service