The safe use of cookware and bakeware

Pots, pans, other cookware and bakeware are made from a variety of materials. Different substances can be released from these materials and transfer into food. Some factors that affect the transfer of substances into food include the type of food, the type of material and the conditions of use.

It is important to use and maintain cookware and bakeware according to the manufacturer's intended use and instructions.

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Risks of certain materials

There are potential health risks with some materials in cookware and bakeware. Learn more about the risks and how to minimize them.

Aluminum

Aluminum cookware is a popular choice for cooking because it:

While there has historically been some concern that aluminum exposure is associated with Alzheimer's disease, the current evidence is conflicting.

Some aluminum cookware manufactured outside of North America has been found to transfer lead into food.

During cooking, using worn or pitted aluminum pots and pans can transfer aluminum or lead to food more easily. Foods high in acid or salt, such as tomatoes, citrus products and sauerkraut can also cause aluminum or lead to more readily transfer from cookware.

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Anodized aluminum

Anodized aluminum cookware conducts heat as well as ordinary aluminum, but has a hard, non-stick surface which makes it scratch-resistant, durable and easy to clean. Anodized aluminum cookware reduces the transfer of aluminum from cookware into foods, particularly acidic foods like tomatoes and rhubarb.

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Copper

Copper cookware conducts heat well, making it easy to control cooking temperatures.

Small amounts of copper are good for everyday health. However, large amounts in a single dose or over a short period can be poisonous.

Because copper is reactive, copper cookware sold in Canada is generally coated with another metal that prevents the copper from transferring into food. Small amounts of the coating can be dissolved by food, especially acidic food, when cooked or stored for long periods. Coated copper cookware can lose its protective layer if scoured.

In the past, nickel was sometimes used to coat copper cookware. Such cookware should be used for decorative purposes only. Anyone allergic to nickel should always avoid nickel-coated cookware.

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Stainless steel and cast iron

Stainless steel cookware is:

Cast iron cookware:

Stainless steel is commonly composed of iron, chromium and nickel, while cast iron is commonly made of iron, carbon and silicon.

Chromium in stainless steel helps to form a very thin and protective surface layer that gives it corrosion (rust) resistance.

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Ceramic, enamel and glass

Ceramic (pottery), enamel or glass cookware is easily cleaned and can be heated to fairly high temperatures. Ceramic cookware is often glazed. Similar glazes (a form of glass) are applied to metals to make enamelware. These glazes resist wear and corrosion.

Ceramic, enamel or glass cookware can cause health concerns when the pigments used in making, glazing or decorating the cookware contain lead or cadmium.

In Canada, glazed ceramics and glass cookware and bakeware are regulated under the Glazed Ceramics and Glassware Regulations. It's a requirement that the products must not transfer more than trace amounts of lead or cadmium to food or drink stored, prepared or served in these products.

Some countries don't have the same strict lead and cadmium limits as Canada. If you bring in glazed ceramic cookware or bakeware from abroad, be aware that it may not meet Canadian restrictions for lead or cadmium.

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Don't prepare, cook, serve or store food in glazed ceramic or glass cookware if:

Use these products for decorative purposes only.

Plastics

Plastic is lightweight and versatile, and may be used for cooking, storing and transporting food. Many plastic containers have been made for use in microwave ovens and some recipes suggest cooking in plastic containers, bags or wraps.

However, using plastic products for anything other than their original purpose can be a health concern. Various substances added to plastics such as colourants and plasticizers could potentially transfer into food. This is most likely to happen at high temperatures, such as when microwaving.

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Nonstick coatings

Nonstick coatings are applied to cookware and bakeware to:

Nonstick cookware or bakeware may produce irritating or poisonous fumes if it's heated to high temperatures (for example, an empty pan left on a burner).

Many nonstick coatings are made with per- and polyfluoroalkyl substances, also known as PFAS. PFAS are a class of thousands of human-made substances. The most commonly used PFAS in nonstick coatings is polytetrafluoroethylene or PTFE. Perfluorooctanoic acid (PFOA) is a PFAS and was formerly used in the production of nonstick coatings, but it has been phased out due to health and environmental concerns.

Since 2006, we have taken various actions on certain PFAS. The risk assessment and potential management of these substances is ongoing. For example, in March 2025, we published the final State of per- and polyfluoroalkyl substances (PFAS) report. However, PFAS meeting the definition of fluoropolymers (this includes PTFE) are not addressed in this report and will be considered in a separate assessment.

For more information on PFAS and what we are doing about them, please visit PFAS and your health.

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Silicone

Silicone is a synthetic rubber that contains bonded silicon (a natural element that's very abundant in sand and rock) and oxygen.

Bakeware made from food grade silicone has become popular because it:

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2025-09-08