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:
- is lightweight
- conducts heat well
- is fairly inexpensive
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.
Minimizing your risk
- Wash aluminum cookware by hand using a mild detergent and a soft cloth or sponge to avoid scratching the surface.
- Use non-metal cooking utensils to prevent surface damage.
- Don't cook or store food in aluminum cookware for long periods.
- Don't use aluminum cookware for foods high in acid or salt.
- Limit cooking temperature to low or medium heat.
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.
Minimizing your risk
- Wash aluminum cookware by hand using a mild detergent and a soft cloth or sponge to avoid scratching the surface.
- Use non-metal cooking utensils to prevent surface damage.
- Don't cook or store food in scratched or worn anodized aluminum cookware.
- Use the cookware according to the manufacturer's intended use and instructions.
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.
Minimizing your risk
- Wash copper cookware by hand using a mild detergent and a soft cloth or sponge to avoid scratching the surface.
- Don't use scratched or uncoated copper cookware to cook or store food.
- Replace the inner coating of copper cookware once damaged.
- Don't cook with or store food in nickel-coated copper cookware if you are allergic to nickel.
- Use the cookware according to the manufacturer's intended use and instructions.
Stainless steel and cast iron
Stainless steel cookware is:
- strong and long-lasting
- made from iron and other metals
- resistant to rusting and staining
Cast iron cookware:
- retains heat
- is durable and versatile
- is primarily made from iron
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.
Minimizing your risk
- Don't cook or store acidic foods, such as stewed rhubarb or stewed tomatoes, in uncoated cast iron cookware for long periods.
- Don't use cookware containing nickel, if you are allergic to nickel.
- Add salt only after water is boiling to avoid surface pitting of stainless steel cookware.
- Use the cookware according to the manufacturer's intended use and instructions.
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.
Minimizing your risk
Don't prepare, cook, serve or store food in glazed ceramic or glass cookware if:
- the product was obtained outside of Canada (for example, while on vacation or received as a souvenir) as it may contain higher levels of lead or cadmium than the levels allowed in Canada
- there's a warning on the product indicating the presence of lead or cadmium and not to use the product with food
- there's a design feature indicating the product isn't intended for food use (such as holes, mounting hooks or holders)
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.
Minimizing your risk
- Use plastic containers and plastic wrap according to the manufacturer's intended use and instructions.
- Avoid visibly damaged, stained or unpleasant smelling plastic containers.
- Never heat or store food in plastic containers that aren't intended for this purpose.
Nonstick coatings
Nonstick coatings are applied to cookware and bakeware to:
- prevent food from sticking
- protect the product's surface
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.
Minimizing your risk
- Don't preheat empty nonstick cookware or bakeware.
- Don't use nonstick cookware or bakeware with high heat (for example, over 260 °C (500 °F)) either on the stove or in the oven.
- Always use an exhaust fan or ventilate the kitchen during cooking or baking.
- Remove any cookware or bakeware stored in the oven before using the oven's self-cleaning function.
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:
- cools quickly
- tolerates extreme temperatures
- is colorful, nonstick, stain-resistant and hard-wearing
Minimizing your risk
- Use silicone bakeware according to the manufacturer's intended use and instructions.
- Don't use silicone bakeware at temperatures above 220 °C (428 °F) as it will melt if exposed to high temperatures.
- Be careful when removing hot foods from flexible silicone bakeware as the food may slide out very quickly.
- Always use an exhaust fan or ventilate the kitchen during baking.