According to experts, some poor quality pots and pans can release heavy metals or chemical compounds when heated at high temperatures.
Dr. David Andrews, senior expert at the environmental work group (USA), said that non-stick layers containing PFAS – also known as "permanent chemicals", can spread when the surface is scratched or overheated. "Consumers should avoid heating non-stick pans when there are no food and replace them when the coating peels off," he recommended.
With cheap aluminum pots, the risk of metal contamination may increase if cooking highly acidic dishes such as sour soup, tomatoes. Meanwhile, stainless steel pots 304 or 316 are rated safer thanks to their good corrosion resistance. However, material expert Michael T. Osterholm (USA) noted that products with clear origins should be chosen to avoid poor quality mixed alloys.
Thermal-resistant cast iron pots and glass pots are also recommended by many experts. Iron retains heat well, generates few synthetic chemicals; borosilicate glass does not react with food. However, users need to use it properly to avoid cracking or rust.
Experts advise consumers to prioritize products from reputable brands, check safety certifications and avoid using damaged utensils. Choosing a suitable pot not only makes the dish more delicious but also contributes to protecting the long-term health of the whole family.
