ReZoom

This is the fourth installment in ReZoom's series about turning your kitchen into a cornucopia of possibility for cooking vibrant, healthy meals.

A well-seasoned and time-worn cast iron skillet is often passed on through multiple generations, like a piece of heirloom jewelry. While cast iron remains a perpetual favorite in most kitchens, today's cookware has changed dramatically and encompasses a wider range of materials, price points and celebrity chef-backed brands. The modern-day cook can choose from copper and aluminum (caveaet below) for conduction, non-stick for low-fat cooking or moderately priced stainless steel.

If you're starting from scratch or replacing out-of-date cookware, invest in four basic pieces before buying anything else. Most of your cooking needs will be met with a 3-quart covered saucepan, an 8- to 12-quart covered stockpot, a roasting pan with a rack, and a 12-inch skillet.

Non-Stick Surfaces
One of the most significant improvements in cookware has been the addition of non-stick coatings. Though easy to clean and ideal for lower fat cooking, Teflon-coated cookware won't brown foods like cast iron or stainless steel so they're less frequently used by professional chefs.

Controversy surrounds Teflon and the potential toxicity and cancer risks posed by the chemical perfluorooctanoic acid (PFOA) and fluoropolymers used to provide non-stick surfaces on cookware. According to the Environmental Protection Agency, there's no indication that the public is being exposed to PFOA through the use of Teflon-coated or other trademarked nonstick cookware. Last year, the EPA also reached an agreement with eight companies, including DuPont and 3M, to eliminate PFOA and the chemicals that break down into PFOA from all consumer products by 2015.

Aluminum
More than half of all consumers choose aluminum for their cookware as it's an excellent heat conductor and a more affordable choice than copper, but the debate on whether there is a link between aluminum and Alzheimer's goes on. Cookware manufacturers have developed a process called anodization that maintains the conductive properties of the aluminum, but hardens the metal, making it resistant to corrosion and easier to clean. While we absorb small amounts of this abundant metal from aluminum cookware, both the Food and Drug Administration and the Alzheimer's Foundation maintain there is no link between the use of aluminum utensils and Alzheimer's disease. Some are erring on the side of caution and steering clear of the metal just as some boomers are requesting that no mercury be used in their dental fillings.

Copper and Steel
Stainless steel is a good choice as it doesn't corrode, tarnish or react with foods. The problem with stainless steel is that it isn't a good conductor of heat, though this can be resolved by manufacturers adding a thick aluminum or copper core in the bottom of their pots and pans.

Cooks often prefer copper cookware for delicate sauces as the pots and pans are the most responsive to changes in heat and cook at more controlled temperatures. Generally, copper cookware is lined with tin, silver or stainless steel to protect the surface from interacting with foods. Unlined copper can be dissolved by certain foods and, in sufficient quantities, has been known to cause nausea, vomiting and diarrhea.

Non-Metallic Cookware
Glass cookware such as Pyrex is oven safe while glass-ceramic Corning ware can go from freezer to stovetop without shattering. Use caution with certain types of ceramics as some glazes can contain high levels of lead.

Usage Tips
Avoid any potential health risks from your cookware by not pre-heating Teflon pans at high temps without food or liquid. Be sure to transfer leftovers into plastic or glass containers instead of storing food in pots and pans. And if your non-stick pan should start to chip and peel, it's time to buy a replacement.

See previous installments in our Healthy Kitchen Redo series:

• Refrigerator Refurbish
• Label Lingo
• Pantry Upgrade