Any idea what the safest cookware is?

I would go for stainless steel pans with very thick bases containing sandwiched sealed-in copper.

Reasons:
safe
non-stick
dishwasher safe
don't break when dropped
lighter than iron or ceramic
trendy

I'd vote with Anna for stainless steel, I've been using a set for over 10 years and they're as good as new. I'd definitely avoid anything with aluminium or copper on the inner surface, sandwiched copper in the base is fine and gives a good heat spread.
Dave

Me too. I love mine, and they were not expensive either (well, actually, the set was a wedding present, so what the heck am I saying? But I did know how much they cost as I had thought about purchasing them myself).
Gotta question maybe someone may know about...
I love cast iron cookware, and use cast iron pans for baking and frying. I know these must add iron to food...anyone know for certain?

Also, I like cast iron covered with enamel, like the french cookware line Le Creuset--is the enamel a good barrier, do you think? I know they are extremely well made, and last for decades (I've never seen the enamel craze or wear off).

Lastly, what about copper pots? I have a set my mother gave me years ago, but they need to be "re-tinned", so I don't use them...but I do contemplate using them if they're even relined. What is the danger of copper cookware, and does that danger apply even though they have a stainless steel surface on the interior?

Divina

Question:I love cast iron cookware, and use cast iron pans for baking and frying. I know these must add iron to food...anyone know for certain?

Answer: The cast Iron pans and pots are very good. But there is only one caution and that is ," Transfer the food as soon as it is cooked into some glass pot". Yes it does give you Iron but only in minute doses which normally is harmless.


Also, I like cast iron covered with enamel, like the french cookware line Le Creuset--is the enamel a good barrier, do you think? I know they are extremely well made, and last for decades (I've never seen the enamel craze or wear off).

Enamel is good too. But with Iron & Enamel Pots & Pans one should use wooden stirrer not any metal one, which tend to scratch the surface.


Lastly, what about copper pots? I have a set my mother gave me years ago, but they need to be "re-tinned", so I don't use them...but I do contemplate using them if they're even relined. What is the danger of copper cookware, and does that danger apply even though they have a stainless steel surface on the interior?

Answer: Re-Tinning is the problem and not many sources are available to get this done on regular basis in the West. In India this process is quite cheap and people use Iron & Copper utensils on regular basis.

But overall as I live in UK now, I use Pyrex glass and Corning Ware(made in USA) for frying and cooking, which are free from any metal.

I'll second the cast iron comments, Barb. I've got a 10" skillet that's good for everything, except deglazing with acids or wine (it'll give a metallic taste). It takes a while to season cast iron cookware, but once they're coated with a nice layer of carbon, they're second to none. When I want to deglaze a pan with all the browned bits (flavor!), I add ~1/2 cup water to the hot skillet, loosen everything off, reduce to ~1/4 cup, then transfer to a stainless steel sauce pan. I then add lemon juice or wine or whatever and make my sauce.
Be careful with Le Creuset cookware; all it takes is forgetting the cookware once on high heat, and the enamel becomes cracked/chipped. There goes your $200 dutch oven! You can't properly saute in those because you have to use low heat, but they are good for slow-cooked meals in your oven. WAY overpriced, IMO.
I had an awful time dealing with Pyrex cookware once; food sticks, and they're difficult to clean. Stainless steel is a good choice (with thick bases, as others have mentioned); food still sticks somewhat, and you'll probably have to use more fat for things like eggs, omelettes, etc.

RF

AVOID ALUMINIUM or NON STICK cookware like the plague

Stainless Steel is fine and really the sets are so cheap now and last a lifetime that why anyone would risk their health buying Aluminium beats me

What really scares hell out of me when in the USA is the Anodised Aluminium they are selling under any name but Aluminium and that far too many people do not realise the hell it causes

Far too many water treatment plants in the USA use ALUM and add Flouride and its really no wonder so many people develop Cancer

I deeply regret not knowing that those Aluminium pans I had for a wedding present 32 yrs ago would nearly kill me 20 years ago

Aluminiums atomic number is 13 and the only way to ever explain its effects on people is to equate it to radiation

However if a Stainless steel pan has a layer sandwiched in a heavy base its fine .......i know because all mine are now

What is wrong with non stick cookware Pat?

I'd never heard that before..

Okay, thanks RF, Shashi Roy, and Pat...

Never thought about that deglazing tip--but I seem to use the stainless skillets for that as they are a little less heavy and easier to use for jostling the food when sauteeing. The thought of doing this with one of my cast irons is already killing me...but I know if you hadn't mentioned it I'd never have thought about it, and one day I would have ruined a meal I'd done some work on, all because I didn't know any better.

I'm generally quite forgetful of my one, single Le Creuset (it is lonely, I want to find brothers and sisters for it!), but I know better about that now, too. I've been quite lucky with that so far--they may be a bit costly (you know, they cost less here in Canada for some reason! Live near a border?)
but I love their versatility. Thanks for the tip on utensils!

There truly is nothing better than culinarily inclined homeopaths....

Divina

Hi! Here's a tip for cleaning cooked food stuck to a pot. Put a soon of baking soda in the pot, add some water and bring to a boil. Generally the food lifts off with very little remaining. No need to scour pots and pans.