Most cookware on the market is coated with Teflon to make the fat-free cooks happy. Teflon and Silverstone coating is convenient for sticky food and things like eggs, but there are real dangers when not used properly:
- Never use it on high heat - only put it on a medium to medium low heat.
- Never heat it dry - always have something in it before heating, like oil or butter.
- Never use it once scratched - if you scratch it discard it because those chemicals will get into your foods.
Aluminum is also popular since it is a great conductor of heat and is cheap. Most restaurants use aluminum cookware to prepare food but aluminum is a poison and leaches into our foods (and you'd better believe those aluminum pans used in restaurants are all scratched up so pieces of aluminum are surely in the foods prepared for our enjoyment - which is another reason we tend to not eat out.) Anodized Aluminum does effectively seal the chemicals but harsh chemicals are used to create the anodized aluminum. In addition, it can scratch easily and then you get the aluminum and the black specs (toxic chemicals) into your foods. And it is definitely not dishwasher friendly.
Stainless is the most economical choice but is not a good conductor so is always plied with other metals. You can easily scratch it and some of the chromium or nickel may leach into the food, but very minute amount. If a magnet sticks to your stainless steel cookware, it has less nickel and is therefore a safer option.
Instead choose cast iron (preferably not pre-seasoned and season it yourself that way you know what kind of oil you are using), enameled cast iron, ceramic, glass, or a safe stainless steel cookware.
My preference is the enameled cast iron. Le Crueset is expensive but you can sometimes find good buys at discount stores like Marshall's and Mercola has his own cookware and great information too.
This is part of today's carnival for: