Which cookware is safe?

A.F. of New York writes...

Which cookware is the safest to use?

Allison replies...

A: While there's no evidence that any pots or pans on the market in this country cause ill health effects, the following information may be useful to cooks who prefer the precautionary approach.

In 1997, the National Toxicology Program reported that tetrafluoroethylene -- a major component in Teflon™ -- causes "carcinogenic activity" in rats and mice (nonstick Silverstone and Excalibur coatings are the same resin). Although this chemical does not leach into foods from cookware, it could pose a hazard to workers during its manufacture. Scratched Teflon surfaces can flake off into food and be ingested, but the FDA claims these particles pass through the body and pose no health risk. A 1959 study conducted by the FDA prior to approval of Teflon for cooking surfaces found that Teflon-coated pans leach small amounts of fluoride, which may be linked to cancer. Bird owners beware: Teflon releases fumes at high temperatures that can kill birds!

Aluminum cookware became a source of concern after 1970s studies found elevated aluminum levels in the brains of some Alzheimer's patients. However, more recent studies suggest that, rather than causing Alzheimer's, aluminum may accumulate because of tissue damage inflicted by the disease. While aluminum cookware can corrode slightly into very salty or acidic foods, such as tomato sauce, the amount ingested is minute compared to that from other sources, such as antacids and buffered aspirins.

When aluminum is anodized, it is bathed in electrically charged chemicals which alter the molecular structure of the aluminum surface. The resulting thicker oxide coating is harder and smoother and thus less likely to corrode aluminum into food. When we asked a representative of the Calphalon Corporation, a manufacturer of anodized aluminum cookware, which chemicals are in the bath, she would not divulge them, but stated that none could remain on the finished product.

Copper cookware is esteemed for its heat conductivity but should not be used unless it is lined with tin or stainless steel. Copper residues in foods can cause nausea, vomiting and diarrhea.

Glass, stainless steel, and cast iron are all tried and true for safety. In fact, cast iron can add needed iron to your diet.