Tracey Brigman, associate director for the National Center for Home Food Preservation and clinical associate professor in the College of Family and Consumer Sciences’ nutritional sciences department, spoke with Martha Stewart about what to look for when evaluating cookware and what to consider when shopping.
First up, dump those scratched pots and pans.
“Scratched cookware should be thrown away for a few reasons,” Brigman said. “While newer cookware uses different per- and polyfluoroalkyl substances (PFAs) than those that caused concern in the past, health impacts are still being studied. Since the exact impact is not known, it is not wise to use scratched cookware.”
Additionally, warped cookware can pose risks.
“Warped cookware can be wobbly and may tip over, causing burns and spills,” Brigman said. “Spills can result in not just burns, but also slips and falls — so it is best to discard any wobbly cookware.”
Consider clutter caused by duplicate cookware.
“You should ask yourself why you have duplicates,” Brigman said. “Is it an older or wobbly pan you are hanging onto just in case your newer cookware fails? I think most of us hold on to things, thinking we may need them someday, but actually never get around to using them. So, if the duplicate cookware is old, wobbly or just overall in bad shape, it is time to declutter.”
Be wary of old cookware, too, whether it be hand-me-downs or thrifted.
“Older cookware that doesn’t offer a description of its non-stick materials should be discarded,” Brigman said. “It may be a great bargain at an estate sale, but safety is not guaranteed. The same goes for older ceramic cookware, as they may contain lead.”
When buying new cookware, look for something high-quality with even heating.
“Ease of cleaning is another characteristic to look for in cookware. When cleaned thoroughly, it helps to avoid bacteria buildup,” Brigman said.