cookwares and bakewares

i have been learning about the good, the bad and the ugly in regards to cookware and think it is important to share in these discoveries as we work towards nutritional meals and a safe kitchen.

the ideal wares:

cast iron (preferably with non-acidic foods unless it is enameled)
stainless steel
glass
stone
ceramic

i have heard nothing but good things about these aforementioned cooking and baking wares.  the carbon footprint is minimal; most of them can last a very long time and are not treated with chemicals.
if treated right, the cast iron and stoneware can even get better as they age!

unfortunately nonstick pans, which are found in most households, are not safe once they reach a certain temperature (approximately over 500 degrees).
on Teflon's FAQs webpage they answer the question about their product's safety:

4.

Are fumes from overheated nonstick coated cookware harmful to people?

The fumes that are released by overheated polymer can produce symptoms referred to as "polymer fume fever" - flu-like symptoms that are relatively quickly reversed in humans. Over the past 40 years, there have been only a few reported accounts of polymer fume fever as a result of severely overheating nonstick cookware. It should be noted that butter, fats, and cooking oils will begin to smoke at approximately 400°F (204°C), producing fumes that can irritate eyes, nose, and throat and possibly cause respiratory distress. DuPont nonstick coatings will not begin to deteriorate in appearance or performance until the temperature of the cookware reaches about 500°F (260°C). The coating will not show significant decomposition unless temperatures exceed about 660°F (349°C).

something to think about: dry heating, which most of us do, possibly even on a regular basis, can quickly and easily reach these toxic temperatures.
there are many studies that emphasize the dangers of nonstick products and our body's negative reactions to them.

(the only nonstick item that we own is a grilled cheese press, and i have been thinking about getting rid of it despite my strong nostalgic attachment to it-- grilled cheese sandwiches in the press were my first cooking accomplishment as an 8 year old)

i recently discovered that aluminum is another pot/pan/bakeware even foil to avoid.
but it is ok to use your aluminum foil or sheets, etc as long as the food is not directly touching it, i.e. use parchment paper

last November i was able to listen to Wayne Feister, DO, a clinical assistant professor of Osteopathic Medicine and a general practice physician, give great examples of cookwares to purchase and why. i just happened to stumble upon his handout and would like to pass it on to you.  this is a quick overview of a very good discussion.
if you are interested, you can purchase the lecture in it's entirety here.

here's someone in mainstream media who has some similar advice.