COOKWARE - what not to use and why

COOKTOP

The safest cookware you can use is properly seasoned cast iron.  It works on all cooking surfaces, including induction, and it's inexpensive.  Older pans, found on eBay and at garage sales, are thinner and lighter than new pans but most require serious cleaning and re-seasoning.  IMO, it's a pain to create and maintain the seasoning, so I don't use mine often.

Enamel is also safe.  It's inert, it doesn't leach, and it's stick resistant (NOT stick-free).  It does wear off over time so don't use metal utensils (I use wood), and don't scrub too hard when you clean it, let it soak first.  Le Creuset and Staub are enamel on cast iron and made in France.  Chantal Copper Fusion is enamel over steel, made in Germany.  These are the brands I use.  Le Creuset is light colored enamel which I prefer as it's easier to see the color of foods browning, and when the enamel is wearing thin.   All three brands sell ceramic baking dishes that are made in China and are NOT SAFE.

Some people claim that ceramic is the safest, but the most popular brand, Xtrema, has a red 'label' on the bottom that is very high in lead and will off-gas into the room when you use it.  It won't work on induction.  I wouldn't use it until they remove that label and the new label tests safe.

Glass is safe; but, like ceramic, it won't work on induction.

The worst cookware you can use is bare aluminum.  It will leach into everything you cook.
If you have an aluminum pressure canner DO NOT USE IT FOR COOKING!

In between is everything else:

Stainless steel can leach nickel.  The higher the nickel percentage, the more 'stainless' the steel. 18/10 is high, 18/0 is low.
We use 18/10 and don't worry about the nickel content.

Titanium doesn't leach anything but it's prohibitively expensive.  You can sometimes find used pieces on eBay. 

Anodized aluminum, like Calphalon, is supposedly safe but I got rid of all of ours.

Copper reacts with acid.  It needs to be lined or toxic amounts of copper can leach into food.  It's usually lined with tin, which wears over time and needs to be replaced.  Some high-end brands are lined with stainless, which can leach nickel.  It also needs care to look good (i.e. it tarnishes easily).

BAKING

Most bakeware is non-stick.  DO NOT USE NON-STICK BAKEWARE! 

Some people say it's OK to use silicon bakeware, others disagree.

Clear Glass is OK (colored Pyrex is NOT OK).

Apilco and Pillivuyt plain white porcelain baking dishes are OK.  I would not use Chinese copies.

Xtrema ceramic will be OK once they remove the red label.

I use aluminum jelly roll pans lined in either a silicon mat or parchment.

I found three sizes of stainless roasting pans at Golda's Kitchen.  Wish they made jelly roll pans.

Lehman's makes a stainless cookie sheet but not a jelly roll pan.