We choose with great care what we eat; it is also important to choose the right kind of cookware with which we cook our food. With so many options available in the market, choosing safe cookware is surely a challenge. Earlier times saw us home safe just buying and using cookware. It is not that simple any longer. The possibility of the harmful toxins that could come out of the cookware that we regularly use and the consequences of their accumulation in our body is a scary prospect.

Several factors come into play when choosing cookware. The material that the cookware is made of, its shape, size, etc., are some of them. The cookware should be able to conduct heat efficiently and one should not be ingesting poisonous chemicals along with the cooked food.

Cookware that we commonly find in kitchens are made from materials such as stainless steel, cast iron, anodized cast iron, Teflon coated nonstick varieties, copper clad, ceramic, anodized aluminum, etc. Detailed below are characteristics of the cookware that we commonly use:

Stainless Steel: It is among the most popular choices because of its durability, safety, and cost. It is easy to clean too. It is non-breakable and scratch resistant. There is no leaching of any kind and therefore does not alter the flavor of the food that it cooks. On the flip side, it is heavy and distributes heat unevenly.

Aluminum: Aluminum is a material frequently used for making cookware. It conducts heat easily and is cost effective. Though it has been popular for many years for these reasons, recent findings point out that aluminum leaches when heated to certain temperatures, when it comes in contact with acid-bearing foods, and when cooked food is stored in aluminum vessels for long periods of time. With some research pointing at aluminum as one of the causes for Alzheimer’s disease, aluminum cookware is not worth the savings in cost. Anodized aluminum and enameled aluminum are safe but leach with age and wear and tear. Aluminum toxicity is known to cause memory loss, liver and kidney problems, softening of bones, etc.

Cast Iron: Cast iron is reasonably safe for cooking. It has to be seasoned properly to prevent it from rusting. It retains heat well though it is not a good conductor. Cast iron cookware is a cheap and safe option.

Teflon-coated Cookware: Though popular, this type of cookware has been found to be unsafe because they emit toxic fumes that include carcinogens when they are heated above a certain temperature. Some compounds have purportedly been found in the environment without having broken down and some others in the human blood.

Ceramic: Ceramic cookware is a safe medium to cook in. However, ensure that the ceramic coating is free of lead. Glass, lead-free ceramic and clay can be used in baking ovens.

Teflon-free Titanium: This product has gained popularity in recent times. This product is scratch resistant and long lasting. It is easy to clean and light in weight. Such cookware is made of pure titanium metal. It is a good conductor of heat and safe to cook in. However, not many titanium products are available in the market.

Copper: Copper vessels are expensive. Copper also tends to react with certain ingredients that are cooked in it and may alter the flavor and taste of food. It conducts heat well and allows for even spreading of heat. It is long lasting but not non-stick.

Ultimately, the type of cooking and the price determine the choice of cookware. However, the bottom line is that by choosing safe cookware you can have healthier food.