There are a couple of obvious reasons to love your nonstick cookware: Cleanup is easy, and you don't need as much fat in the- skillet when you fry or sauté. But new evidence about a chemical used in nonstick coatings has some experts wondering if such cookware is that good for you after all.

The U.S. Environmental Protection Agency (EPA) has been following up on reports that many people carry low levels of perfluorooctanoic acid, or PFOA, in their bloodstreams. Researchers at 3M, which used to manufacture PFOA, first made the discovery during routine testing of banked blood. The company reported its findings to the EPA and began phasing out production of the chemical in 2000. Animal research has linked the substance to cancer, organ damage, immune system suppression, and impaired endocrine function. That's enough to make the EPA take a serious look at the situation, says Mary Dominiak an environmental-protection specialist at the agency. Results of the EPA's review of the real risks associated with PFOA, which is also used to make waterproof rain gear and other products, and expected later this year.

However, there's no need to toss your favorite sauté pans in the trash just yet because there is no evidence that PFOA is dangerous in the amounts observed in humans. It's not even completely clear whether cookware is the source. But until scientists know exactly what the risks are and how PFOA is making its way into people's bodies, it can't hurt to make sure that you're using your nonstick pots and pans correctly. This isn't hard to do if you follow the directions that came with your cookware.

The highlights:

- Keep the temperature low: Don't use nonstick pans at burner settings higher than medium or at oven temperature above 450°F Use only low or medium settings for such nonstick appliances as waffle makers and electric grills. Cooking at higher temperatures could cause the nonstick coating to break down.

- Stay scratch less: Baby your nonstick cookware by using plastic or wooden utensils when you cook. Metal spoons, whisks, spatulas, and other kitchen tools can scratch pans, making them more likely to release fumes.

- Try a new kind of pot: For times when nonstick won't do, broaden your cookware collection with alternatives.

Cast Iron

It's inexpensive, very durable, and available in a variety of shapes and sizes, from skillets to muffin pans. Once seasoned, cast-iron cookware also require very little, if any, oil to prevent foods from sticking. To season traditional cast iron, rub the inside and outside of the pan liberally with vegetable oil or shortening. Place upside down in a 350°F oven for 1hour (place foil on a lower rack to catch any drips). Turn oven off and let cool. Before you put your cookware away, lightly oil it if you won't be using it again for a while. To prevent rusting, never store it damp.

Enamel-Coated Cast Iron

This doesn't require seasoning, and its slippery surface means you don't need to use much oil. And unlike conventional cast iron, which can erode if you leave acidic foods such as tomato sauce in it, enamel ware won't degrade.

Glass and Ceramic

They may be heavier than their non-stick counterparts, but baking dishes made from these materials can withstand a wide range of temperatures, making them great for both baking and high-heat roasting (but not broiling). The better varieties like Pyrex glass are also long-lasting, resistant to warping and scratching, and nonreactive, so recipes using ingredients like tomatoes or vinegar won't damage the finish. The only downside to both types of cookware is that they don't always distribute heat evenly.

Stainless Steel

Durable and lightweight, it's easy to clean and requires only a trace of oil to prevent sticking. The highest-quality and most expensive stainless steel pans are bound on the bottoms and sides with another, more conductive metal like aluminum or copper for uniform heating.

Anodized Aluminum

This is another good choice, though it may require more scrubbing after dinner. Anodized-aluminum ware is almost black; has a rough, chalky texture; and is very durable. Pans that aren't nonstick generally need a more liberal coating of oil than other types to make cleanup easier.

Note: Contrary to rumors, there is no association between cooking in aluminum pots and increased risk of Alzheimer's disease.

Easy Cleanup Tips

How to clean cookware that doesn't have a nonstick coating.

1. Sprinkle a mild Abrasive Powder on a sponge, and scrub gently. Baking soda and salt (used alone or mixed in a 1:1 ratio with water to make a paste) are better for cast iron and anodized aluminum.

2. Never underestimate the powder of soaking in water and dishwashing detergent. Stuck-on-foods often loosen after a good hour-long soak. However, if you leave cast iron in water, you may have to scrub out rust as well.

3. Line cookie sheets & roasting pans with a nonstick foil or a sheet of parchment paper, and throw out the mess when you're done. Use paper cup-liners if you're making cupcakes or muffins.

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