Non-stick cookware does offer a certain level of convenience that is difficult to find elsewhere. But are you willing to sacrifice your health for ease in kitchen cleanup? I know I certainly am not, and there are many practical tricks you can use to achieve virtually the same benefit as you do with non-stick cookware.

In case you weren't aware, those non-stick finishes vaporize when you turn up the heat and can cause some very serious health symptoms. I am surprised to tell you that this Web site was one of the first to report the health consequences of this.

It has been known for some time that volatile gases were released when the non-stick pans were heated, but it wasn't until earlier this year that energy psychology pioneer Gary Craig identified that it had not been previously documented. Since this article ran in February, we have received dozens of reports of people's bizarre symptoms that have completely resolved once they stopped using the non-stick pans.

So, obviously, my strong recommendation is to ditch the pans and avoid non-stick finishes.

If you plan to continue using these products, please at least refrain from cooking with them at high heat, or continuing to use them if they been scratched, as both situations can liberate the toxic chemical perfluorooctanoic acid (PFOA) into your food.

One of the most important variables that many fail to consider is that certain cookware has the ability to transfer toxins like aluminum and fluoride gas to your environment even if you are cooking vegetables.

It is important to avoid all non-stick cookware as they are slippery due to fluoride polymers that will volatilize once you heat the pan. This fluoride gas is well documented to increase your risk for developing health problems.

If you haven't already done it, don't you think it's time to give your non-stick cookware the boot for good?

Additionally I would not recommend aluminum pans for cooking if you want to enjoy your golden years. Aluminum is a causal factor suspect in Alzheimer's disease (AD).

Contrary to popular belief, stainless steel may not be an inert metal either. All stainless steel has alloys containing nickel, chromium, molybdenum, carbon, and various other metals.

In a study conducted on heart patients receiving stainless steel stents, restenosis occurred in 50% of patients. Allergies to the nickel and molybdenum in the stainless steel were suspected causal factors.  

While this study is clearly not cooking-related, it is certainly possible that cooking with stainless steel, clad or not, may increase the likelihood that metals will leach into your food. This is especially true if the cookware becomes pitted due to extended use or storage of acidic foods. For those with nickel allergies, it could be a particularly concerning problem.

Copper is an alternative that provides even heat distribution. However, I recommend that it never has direct contact with your food.

When you use copper as your cooking surface, it can leach out in excessive amounts. If enough leaching occurs, you could potentially experience digestive discomforts.*

Therefore, most copper pans come lined with other metals, creating the same concerns noted above. And copper pans are also extremely costly.

Ceramic or Glass One of Best Materials

So here is the summary of what cookware would be wise to avoid:

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