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.

Clemson University:  Foods cooked in unglazed cast iron may contain twice the amount of iron they would otherwise.  To prevent rust damage, the inside of cast iron cookware should be coated frequently with unsalted cooking oil.  It should not be washed with strong detergents or scoured and should be wiped dry immediately after rinsing. 

Copper is an excellent conductor of heat….Copperware is usually lined with tin or stainless steel. The FDA cautions against using unlined copper for general cooking because the metal is relatively easily dissolved by some foods with which it comes in contact, and, in sufficient quantities, can cause nausea, vomiting, and diarrhea.  

Source(s):

Timothy J. Bowser, Ph.D.  Oklahoma State University, Dept. of Biosystems and Agricultural Engineering

Clemson Cooperative Extension, Clemson University  “Cookware Safety”
http://www.clemson.edu/extension/hgic/food/food_safety/handling/hgic3864.html