Effects of Technology on Cookware

It is amazing how technology has encroached into the cookware industry with many advancements being made with each passing day. As a consumer, you will need to be more interested in the overall safety of all the cookware that you use and the impact of technology on them. There are four components of cookware which you will need to consider when you evaluate their safety in relation to technology advancement on them which include: interior coating, substrate, exterior coating, and handles.

Technology on Cookware


Most of the cookware in the market today are made of aluminum, stainless steel, glass, cast iron, pyroceram, and ceramic. There is some bakeware which are made from silicone which is flexible.  All the metals are safe. There are people who believe that scratched metal cookware lead to an increase of metal leaching into the food.

Glass bakeware is available in two types; borosilicate and soda-lime. The risk in health in regard to glass cookware comes from the shattering. Soda-lime tends to shatter when at the lowest temperature as compared to borosilicate. Otherwise, you don’t have to worry about health risk.

Ceramics and pyroceram are the same. The best known of this particular cookware is the Corningware. The pyroceram is capable of withstanding broiler heating and stovetop but you should never attempt to use ceramic in such a manner. Technology has not made them to have any health risks.



It is important to consider the technology which has been utilized in crafting the handles of the cookware you are using to make it safe. The construction material is very important. Handles are made from silicone over steel, stainless steel, and phenolic plastic. Apart from burns, metal handles are very safe to use. They are mostly constructed from steel even when the pan is made from aluminum, this is because they are very strong and their thermal conductivity tends to be much lower as compared to aluminum.

This means that they will tend to remain cool for a longer period of time. When handles constructed from phenolic are overheated,  a distinct chemical/plastic odor will come out. The fumes might contain formaldehyde which is carcinogen, and phenol which is poisonous and corrosive.

Interior non-stick coatings

With technology, most modern cookware has an interior which is non-stick. These come with a range of chemistries that include:

  • Ceramics
  • Fluoropolymers
  • Hybrids
  • Silicon polyesters
  • Silicones/siloxanes

Technology on Cookware

Exterior coatings

Technology has had an effect on the exterior coatings of cookware which you will need to consider especially if they are not plain metals. Exteriors which are made from aluminum might be finished by the anodization process, painted or enameled with polyesters which are siliconized.

Anodization refers to an oxide film coating which is generated in a process which is electrochemical in a solution that is an acidic electrolyte. The anodizing thickness of the coating is much higher when applied on an aluminum surface that is a natural aluminum oxide film. This is very hard and inert chemically. All these you will need to remember when purchasing your cookware.

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