I don't know, Katie.

But I did read somewhere that stainless steel gives off nickel.

I often wonder if there is length of time, or degree of temperature, or even a type of food, qualification to this characteristic, in my own stainless steel pots...if it is even true.

There was once a discussion (in this same Ask CureZone forum, I believe), on the various materials used for pots.

Maybe someone will come forward with the URL, in time to be useful to you.

Good luck!

fledgling

... //www.curezone.org/forums/fm.asp?i=357161

I blush because I haven't read it yet...too busy figuring out what to put IN pots, I guess.

Hope there's info in there for you.

My best,

f.

As far as metal cookware goes, All-clad is pretty high-end stuff, but I honestly do not know if this translates into healthy cookware. I'm pretty sure they have a factory right here in Penn. Back before I unplugged the tv, All-clad was a favored sponsoring brand frequently used in a lot of the trendy Food-TV cooking shows.

I'm with fledgling in general on metal cookware. Like a lot of things, it's not easy to quickly wean away from engrained habbits. For a starter, you may at least want to look into getting some glass or pyrex cookware, if for nothing else, to use for boiling purposes, like soups, teas, sauces, etc. You may also want to shop the flea market-type outlets if you have any of these near you. I've noticed this kind of cookware is not as readily available as it once was...... lucky for me a friend gave me an entire set of pyrex pots with lids :) Often times older type merchandise, especially older style cookware, can be found at flea markets, swaps, yardsales, and the like. I have yet to find what looks to be a suitable pyrex or glassware type of pan for cooking anything along the lines of fried or sauteed. Good luck.

Over the years, I've heard all kinds of rumors about various cookware.

At the risk of inadvertantly misleading someone (because I am NO expert, by any stretch of the imagination!) I'll say what I can remember.

Please feel free to correct me if you believe differently.

...Coated pots and pans tend to give off microscopic fibers, until they eventually peel

...To make glass heat-proof, they must add enough lead to the glass mixture

...Glazes on some ceramics may be toxic, so look for well-known brand names, or ceramics sold in reputable stores

...Some clays are toxic, so, again, look for well-known brand names, or clay dishes sold in reputable stores (I think I would trust a 'clay baker' from a reputable store...assuming that it was made from non-toxic clay.)

...I believe enamelled pots to be the 'safest', as long as they have no chipped spots that touch the food. Yes, they must be handled carefully, and, yes, they likely can't take high heats, but I like them for certain herbal teas, etc. Clean them immediately to avoid stains, to some extent.

Oprah once showed a simple test for dishes, to see if the glazes used were toxic (contained lead?). Does anyone remember the solution used for this test?

fledgling

Stay away from anything aluminum, it's the worst one out there. That includes foil :)

that is the best. you can find that visions cookware at garage sales and second hand shops. lack of availability is a good sign its healthy. teflon and other nonstick cookware is the worst. aluminum is second worse, especially the cheap stuff. the aircraft grade cast aluminum is not as bad, but who needs more aluminum? stainless steel is a compromise - nickel being the worst metal that may leach from it.

enamaled cookware is nice but is fragile and no good after any breach. never, ever use aluminum or teflon if you can help it.

Our family uses revere ware stainless steel, and cast iron skillets for the stove top (and an enamel teapot for hot water). For the oven, glass and enamel.