Many common cookware materials are treated with synthetic coatings or made of metals that can leach toxins into food, especially when heated or scratched.

⚠️ High-risk materials:

• Teflon and other nonstick coatings (PFAS): Release toxic fumes when overheated and may flake into food. Linked to hormone disruption, immune suppression, and cancer.
• Aluminum (uncoated): Especially reactive with acidic foods like tomato sauce. Suspected in neurotoxicity.
• Scratched or peeling pans: Can leach both base metals and coating materials into food.

✅ Safer alternatives:

• Cast iron: Naturally nonstick when seasoned, adds safe dietary iron.
• Stainless steel (18/10 or 304 grade): Durable and stable for most cooking.
• Enamel-coated cast iron: Inert and good for acidic dishes (e.g. Le Creuset, Lodge).
• Glass and ceramic bakeware: Safe and affordable.
• Wood, silicone, or stainless utensils: Avoid plastic, especially for high heat.