Before you start whipping up Thanksgiving dinner, take a good look at the condition of your cookware. According to Health Canada, if the surface of an aluminum pan is worn or pitted, the aluminum likely is being absorbed into your food during cooking. Leafy vegetables and acidic foods absorb the most aluminum.

Although small amounts of copper are recommended for overall health, too much can be poisonous. Avoid scouring copper pans to preserve the protective coating, and don’t use copper cookware that is badly scratched or uncoated.

Iron and chromium, both used to make stainless steel cookware, are harmful in large doses. Avoid stainless steel cookware if you are allergic to nickel, another element present in this material.

For more information, visit www.hc-sc.gc.ca.