The Safe Use of Cookware

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The Issue

Some materials used to make pots and pans can enter the food we eat.

Background

Most of the cookware in Canada is safe to use for daily meal preparation, as long as you maintain it well and use it as intended. However, there are some potential risks in cookware materials.

Benefits and Risks of Cookware Materials

Aluminum: Aluminum is lightweight, conducts heat well and is fairly inexpensive, making it a popular choice for cooking.

Canadians normally take in about 10 milligrams of aluminum daily, mostly from food. Aluminum pots and pans provide only one or two milligrams of the total. While aluminum has been associated with Alzheimer's disease, there is no definite link proven. The World Health Organization estimates that adults can consume more than 50 milligrams of aluminum daily without harm.

During cooking, aluminum dissolves most easily from worn or pitted pots and pans. The longer food is cooked or stored in aluminum, the greater the amount that gets into food. Leafy vegetables and acidic foods, such as tomatoes and citrus products, absorb the most aluminum.

Copper: Copper conducts heat well, making it easier to control cooking temperatures. Brass, mad