My Not So Simple Life
Truth About Metals in the Kitchen
June 06, 2025 | By Ellen
Most of us think more about the food we’re cooking than the surface we’re cooking it on—but the materials in your pots and pans might be leaching into your meals in ways you never considered.
Cookware isn’t just about heat distribution and convenience—it can directly affect your health. Depending on the material, your go-to pan could release unwanted substances like aluminum, nickel, or even copper into your food. Over time, this kind of exposure may contribute to health issues, especially when using damaged or improperly handled cookware.
In this article, we’ll explore five of the most common cookware materials: non-stick coatings, aluminum, stainless steel, copper, and cast iron. And what you need to know about their safety, performance, and proper use.
Whether you’re a seasoned home chef or just trying to eat healthier, understanding the tools you cook with is a critical step toward protecting your health.
Print out a map showing the beginning and ending points, with larger cities marked. As you drive, have your kids mark off the cities or other landmarks on the map. This helps them see how far they have gone, how much farther you have to go, and teaches them about time and distance. It’s also great to squash the how much longer questions.
Every time you heat up a pan, you’re creating conditions that can cause certain metals to migrate into your food—a process known as leaching. High heat, acidic ingredients (think tomato sauce or vinegar), and surface wear can accelerate this effect, especially with older or damaged cookware.
While trace amounts of metals might not cause immediate harm, repeated exposure over time can add up. Chronic ingestion of substances like aluminum, nickel, or copper has been linked to health issues ranging from digestive irritation to neurological problems.
Choosing cookware is a balancing act. You want something that performs well, is easy to care for, and won’t pose a health risk. Understanding what your pots and pans are made of—and how to use and maintain them properly—can help you cook safer, healthier meals.
Non-Stick Coated Pans
Non-stick pans are a kitchen staple for their ease of use and quick cleanup. The most common type is coated with PTFE (polytetrafluoroethylene), widely known by the brand name Teflon®. Another rising option is ceramic-reinforced coatings, which offer a slick cooking surface without using PTFE.
These pans typically have an aluminum or steel core, which provides lightweight structure and even heat distribution, topped with the non-stick coating to prevent food from sticking. They’re ideal for cooking eggs, pancakes, and other delicate foods that benefit from low-fat cooking and gentle handling.
PTFE is stable at normal cooking temperatures, but when heated above 260°C (500°F), it can start to break down and release fumes that may cause flu-like symptoms in humans—sometimes called “Teflon flu.” These fumes can also be fatal to pet birds in enclosed spaces.
Although the harmful chemical PFOA (perfluorooctanoic acid), once used in PTFE production, was largely phased out by 2015, some concerns persist about other lesser-known processing agents used today.
Ceramic non-stick coatings are often marketed as safer alternatives because they don’t contain PTFE or PFOA. However, they tend to degrade faster and lose their non-stick properties more quickly, especially under frequent use.
Usage & Safety Tips
Use medium or low heat; never preheat an empty non-stick pan.
Avoid metal utensils and abrasive scrubbers, which can scratch and damage the coating.
Replace the pan if the non-stick surface begins to flake, chip, or peel.
With proper use and care, non-stick pans can be a safe and convenient tool in your kitchen.
Aluminum Cookware
Aluminum is one of the most commonly used metals in cookware thanks to its lightweight nature and excellent heat conductivity—it heats quickly and evenly, making it great for everything from sauté pans to baking sheets.
However, because aluminum is a soft and reactive metal, it’s often anodized (electrochemically treated to form a hard, protective oxide layer) or clad with another metal like stainless steel to improve its durability and reduce reactivity.
Uncoated aluminum can react with acidic or salty foods, such as tomato sauces or vinegar-based marinades, causing small amounts of aluminum to leach into your meal. Although the direct link between aluminum ingestion and neurological issues like Alzheimer’s disease remains inconclusive, the potential risks have raised concern among health experts.
Anodized aluminum, on the other hand, forms a stable, non-reactive surface that dramatically reduces the risk of leaching, making it a safer and more durable option for everyday cooking.
Usage & Safety Tips
Choose anodized or clad aluminum cookware for better safety and longevity.
Avoid cooking acidic foods in uncoated aluminum pans, especially for prolonged periods.
Hand-wash gently with mild detergent and non-abrasive sponges to preserve the protective oxide layer.
With proper selection and care, aluminum cookware can be a reliable and efficient tool in your kitchen without posing major health risks.
Stainless Steel Cookware
Stainless steel is a durable alloy made primarily of iron, carbon, and at least 10.5% chromium, which gives it its rust-resistant properties. Many stainless steel cookware pieces also include nickel and molybdenum to improve corrosion resistance, strength, and shine. Stainless steel is often used in clad cookware, where layers of aluminum or copper are sandwiched between steel to improve heat distribution.
Stainless steel is generally considered safe and non-reactive for cooking. However, trace amounts of nickel and chromium—especially in higher-grade stainless—can leach into food under certain conditions, such as high heat, long cooking times, or acidic ingredients. For most people, this leaching is minimal and not harmful.
However, individuals with nickel allergies or sensitivities may experience skin or digestive reactions from consistent exposure to stainless steel cookware with high nickel content.
5.3 Usage & Safety Tips
Opt for 18/8 or 18/10 stainless steel, which refers to 18% chromium and 8–10% nickel—ideal for strength and corrosion resistance.
Don’t store salty or acidic foods in stainless steel pans for long periods to minimize metal leaching.
Clean thoroughly to remove stuck-on food and prevent surface pitting, which can lead to more leaching over time.
With proper care, stainless steel offers a great balance of safety, performance, and longevity in the kitchen.
Copper Cookware
Aluminum is one of the most commonly used metals in cookware thanks to its lightweight nature and excellent heat conductivity—it heats quickly and evenly, making it great for everything from sauté pans to baking sheets.
However, because aluminum is a soft and reactive metal, it’s often anodized (electrochemically treated to form a hard, protective oxide layer) or clad with another metal like stainless steel to improve its durability and reduce reactivity.
Uncoated aluminum can react with acidic or salty foods, such as tomato sauces or vinegar-based marinades, causing small amounts of aluminum to leach into your meal. Although the direct link between aluminum ingestion and neurological issues like Alzheimer’s disease remains inconclusive, the potential risks have raised concern among health experts.
Anodized aluminum, on the other hand, forms a stable, non-reactive surface that dramatically reduces the risk of leaching, making it a safer and more durable option for everyday cooking.
Usage & Safety Tips
Choose anodized or clad aluminum cookware for better safety and longevity.
Avoid cooking acidic foods in uncoated aluminum pans, especially for prolonged periods.
Hand-wash gently with mild detergent and non-abrasive sponges to preserve the protective oxide layer.
With proper selection and care, aluminum cookware can be a reliable and efficient tool in your kitchen without posing major health risks.
Cast Iron Cookware
Aluminum is one of the most commonly used metals in cookware thanks to its lightweight nature and excellent heat conductivity—it heats quickly and evenly, making it great for everything from sauté pans to baking sheets.
However, because aluminum is a soft and reactive metal, it’s often anodized (electrochemically treated to form a hard, protective oxide layer) or clad with another metal like stainless steel to improve its durability and reduce reactivity.
Uncoated aluminum can react with acidic or salty foods, such as tomato sauces or vinegar-based marinades, causing small amounts of aluminum to leach into your meal. Although the direct link between aluminum ingestion and neurological issues like Alzheimer’s disease remains inconclusive, the potential risks have raised concern among health experts.
Anodized aluminum, on the other hand, forms a stable, non-reactive surface that dramatically reduces the risk of leaching, making it a safer and more durable option for everyday cooking.
Usage & Safety Tips
Choose anodized or clad aluminum cookware for better safety and longevity.
Avoid cooking acidic foods in uncoated aluminum pans, especially for prolonged periods.
Hand-wash gently with mild detergent and non-abrasive sponges to preserve the protective oxide layer.
With proper selection and care, aluminum cookware can be a reliable and efficient tool in your kitchen without posing major health risks.
