what's safest cookware to use to avoid toxic metals?

[Guest guest]

Hi everyone,

I need to replace my pots, pans, and cookware because it is getting old

and scratches on the surfaces. I'm concerned about purchasing anything

that is potentially dangerous and allowing for the posssiblity of toxic

metals getting into the food and thus the body.

I vaguely remember a discussion on this issue of safest cookware to use

to avoid allowing the possiblity of toxic metals getting into cooked

food. I can't remember what the final word was on what is the safest

to use. Can anyone help me out?

Thanks