Glass:<\/strong> Ceramic:<\/strong> Enamel-coated cast iron:<\/strong> Silicone:<\/strong> Stainless steel: <\/strong> Cast iron:<\/strong> Non-stick cookware<\/strong> Aluminum:<\/strong>
\nGlass is inert and affordable, but highly breakable and does not conduct heat evenly. Glass containers are great for storing food, however. Borosilicate glass<\/a> and soda-lime-silica glass<\/a> are common types found in cookware. Unglazed glass cookware should be lead-free. The only glass that contains lead is crystal and leaded glass, but it\u2019s not the kind used to produce cookware.
\nThere has been consumer complaints about the Pyrex brand which switched to using soda-lime glass instead of Borosilic, see snopes<\/a><\/p>\n
\nCeramic is breakable, so you do need to exercise care when using it. The cooking surface cannot be scratched, even by metal utensils and steel wool, and they can endure high temperatures. In North America, glazed ceramics are regulated, and cookware made of these can\u2019t be sold if it releases more than trace amounts of lead and cadmium. Beware of bringing back glazed cookware from other countries as it may not meet our cadmium and lead safety regulation. Ceramic is naturally porous, so ceramic cookware is usually glazed.<\/p>\n
\nWith proper care, good ceramic or enamel-coated cookware will last a lifetime. It is entirely non-leaching. The main drawbacks with this type of cookware are that it is expensive, requires thorough hand washing and is breakable.<\/p>\n
\nSilicone is a synthetic rubber that is now being made into bakeware, spatulas, molds and more. It is the only non-reactive, synthetic non-stick material. It is considered safe up to 428 degrees F. When heated above its safe range, silicone melts. It also conducts heat less efficiently, therefore, using silicone may require you to increase cooking time.<\/p>\nModerately reactive materials<\/h4>\n
\nStainless steel is the least reactive metal, and many people consider it the most versatile and affordable healthy cookware option. However, research has shown that once stainless steel has been scratched, as a result of normal scrubbing, small amounts of nickel and chromium may begin to leach.<\/p>\n
\nCast iron is extremely durable and great to use for saut\u00e9s, pancakes and quick breads. However, cooking liquids or acidic foods in cast iron can leach iron from the pot, which can be desirable or not depending on your daily iron needs<\/a>.Cast iron is extremely durable and can now be purchased pre-seasoned, ready-to-use. A couple drawbacks of cast iron is that it requires special care (must be preseasoned, never use soap, scour while hot with salt and a little cooking oil using a natural-fiber scrub brush, dry thoroughly to avoid rust- see this guide<\/a>), is heavy, and is prone to rusting if not cared for properly.<\/p>\nHighly reactive materials<\/h4>\n
\nThe coating used on synthetic non-stick cookware (even the newer types marketed as \u201cgreener\u201d or \u201chealthier\u201d) contains plastic polymers<\/a>, which when heated at high temperatures, emit noxious fumes that contain chemicals that have been shown to be dangerous for humans and other animals<\/a>. The manufacturing process of these cookware are also hazardous to the environment. Read more here<\/a> and see EWG’s PFC Dictionary<\/a> for a guide to the terms. Also relevant, the film The Devil We Know<\/a>.<\/p>\n
\nLeaching is most likely when the foods being cooked or stored are highly basic (like baking soda) or highly acidic (like tomato sauce, lemon juice, oranges, or vinegar). Anodized aluminum with its electro-chemical treatment, has become the standard for aluminum cookware. The caveat is that most are coated with PTFE or other non-stick synthetics (see above).<\/p>\n