Stainless steel is fine...aluminum and copper are not.
Aluminum gets blackened, copper will pit, horribly and may have leach harmful amounts of copper.
Cast iron...depends on length of contact and how well seasoned. Does leach some iron into the food and may give tomato sauces a metallic taste...but generally not considered harmful.
But for slow cooked/long term exposure...stainless steel, enameled or some anodized and glass cookware.
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