Safe cookware = ceramic, clay, glass(pyrex)....

[kagalingan]

ito ang safe! gamit ka nito para makaiwas sa aluminum juice.
Lifetime Stainless Steel Cookware Made in the USA

mas safe if dumidikit yung magnet kasi mas taas ang chromimum kaysa nickel. Si nickel ang deliakdo.

and pag highly acidic like tomatoes wag gagamitin sa mga metal pans.

ako pag nagsasaing eh sa clay pot na ilan years na. Kawali ko ceramic pans.

the chinese are so good sa pagluluto kaya alam ano mga non-reactive, non-leaching cookware like mga ceramic/glass.

[Navy]

How many times you thought about the material of the pan affects your health directly? Let’s take each material separately and see how it interferes with our body.
1. Aluminum pans are known as good conductors of heat, though it can come in reaction with acids and make a metallic flavor. Stainless pans can cause over browning. Many knives are made from stainless material as well, though don’t have any negative effects on human body. Click here to read about the most qualitative knife.
2. Glass pans, which are my favorite, are considered non reactive and conduct heat pretty well. The disadvantages of glass pans is that these tend to break after many usages.
3. The ceramic pans which are more or less the same as glass ones, tend to over brown the dishes. It conducts heat as well as other material.
All in all, choose what is the best for you and your family.