Your kitchen pots and pans might be hiding risks you never considered. Experts warn that worn-out cookware can affect both your meals and health—and knowing when to replace them is key.

　Chef Maricel Gentile, who runs a New Jersey restaurant and cooking school, and food editor Daniel Modlin shared straightforward advice for home cooks.

　Nonstick Pans:

　Ceramic-coated or Teflon pans are great for eggs and fish, but Gentile suggests replacing them every 1-3 years—sooner if scratches or peeling appear. Avoid older Teflon pans (pre-2013) due to chemical concerns. Ceramic options are safer but still wear out.

　Aluminum Pots:

　Gentile warns against cooking acidic foods like tomatoes in aluminum pots, as the metal can leach into food. Replace them every 5-10 years if dented or pitted. While daily use is safe, don’t store leftovers in them.

　Copper Pans:

　Fancy copper pans need relining every 10-20 years. If the tin or stainless steel lining wears off, copper can react with acidic ingredients, causing stomach issues. Gentile says intact linings keep them safe—and worth the investment for even heating.

　Buying Smart:

　Modlin urges shoppers to check pans for warping, loose handles, or damaged coatings. “Don’t overspend,” he says. Affordable secondhand finds, like cast iron or stainless steel, often outperform cheap new cookware.

　Recycle, Don’t Trash:

　When pans retire, recycle them. Most nonstick brands now strip coatings and reuse metals. “My best pans came from thrift stores,” Modlin adds. “Save money, cook better, and keep good tools out of landfills.”

　Bottom line: A safe kitchen isn’t just about fresh ingredients—it starts with the pots you use.