While these cookware choices have their drawbacks, they appear to be safer than pans with standard nonstick surfaces.

Cookware Runner-Ups

Cast iron: This old standby can be preheated to temperatures that will brown meat and will withstand oven temperatures well above those considered safe for nonstick pans. Cast iron is extremely durable and can be seasoned to provide a smooth, stick-resistant surface or can be purchased pre-seasoned.

However, I recommend minimizing its use—and avoiding it altogether if you have a personal or family history of heart trouble. Cast iron cookware leaches iron into foods, and an excess of dietary iron acts as a pro-oxidant agent proven to promote dangerous oxidation of cholesterol.

Ceramic titanium: This type of pan is made by permanently bonding a ceramic-titanium surface that contains a synthetic nonstick substance to a dense, high-pressure-cast aluminum pan. The ceramic-titanium compound is anchored to the pan base and then impregnated with a proprietary nonstick formula that is free of PFOA, the toxic chemical used to make Teflon. Since the nonstick formula is proprietary, it is hard to know whether it is as safe as claimed. And the leading manufacturer—Scanpan—admits that the nonstick surface will begin to  break down and emit fumes at temperatures of 500° Fahrenheit or higher.

Anodized aluminum: Anodized aluminum pans—such as the ubiquitous Calphalon line—are made by electrochemically treating their cooking surfaces to increase their hardness and reduce the normal rate at which aluminum transfers to foods. Anodized aluminum is not, however, highly scratch resistant, so the hard surface layer may wear away over time, exposing the plain, soft aluminum underneath. Note: According to tests by a leading consumer magazine, “infused” anodized aluminum holds up to wear no better than standard anodized aluminum pans.

When is the last time you assessed the wear and tear on your cookware?