So what will it be: aluminum, copper or iron cookware?

Aluminum is a great choice for pots and pans because it's inexpensive and it conducts heat well. But could it be harmful, as some believe? Health experts say there's nothing to worry about.

"There's really no good science to link aluminum consumption with Alzheimer's disease or any kind of dementia."

Even so, there's no good reason to expose yourself to large amounts of aluminum.

That's why Dr. John Swartzberg at the UC Berkeley Wellness Letter says it not a good idea to store really acidic food, such as tomatoes or sauces with wine, or really salty food, such as sauerkraut, in aluminum pots for a long time.

The Wellness Letter says copper pans are fine, as long as they are properly lined with stainless steel or tin. Cook in unlined copper pans and the result could be nausea or vomiting.

Dr. Swarztberg tells me he loves to cook in cast iron pans.

"The iron in the cast iron pans will leach out into the food."

And that can be good for anyone who needs more iron in their diet.

For More Information:

Aluminum and Alzheimer's disease