FAQs on Cookware

What Brands of Cookware are Recommended by Experts?

Dr. Bowser: These are some of the brands I like:


Some of the Revere Ware cookware meets my basic requirements and is fairly inexpensive. [For Dr. Bowser’s basic requirements, see “What Features Should You Look for When Selecting Cookware?”] The 7-piece tri-ply set (REV1017) is under $100 at discount sellers.


Is the New Silicone Rubberized Cookware Safe?

Shelf Life Advice editor: Silicon is a synthetic rubber made of bonded silicon (a natural element) and oxygen.  It’s nonstick, easy to clean, stain-resistant, and available in a variety of colors.  Sounds like the perfect replacement for Teflon, which many consumers are afraid to use. However, there have been anecdotal reports of dyes or oil oozing out when silicone cookware is overheated and of odors lingering even after several washings.  Therefore, a Scientific American article draws these conclusions:


Do Cast Iron, Glass, Copper, and Titanium Cookware Have Any Disadvantages?

Dr. Bowser: Cast iron is outstanding for heat transfer and cooking properties, but most people find that it is difficult to care for and too heavy to comfortably handle.  Glass is great for certain types of cooking, but is not an all-purpose material. Other metals--for example, copper and titanium--are very expensive.


Does Using Aluminum Cookware Increase the Chances of Developing Alzheimer’s Disease?

Alzheimer’s Association: During the 1960s and 1970s, aluminum emerged as a possible suspect in Alzheimer’s. This suspicion led to concern about exposure to aluminum through everyday sources such as pots and pans, beverage cans, antacids and antiperspirants. Since then, studies have failed to confirm any role for aluminum in causing Alzheimer’s.


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