The issue of material migration from cookware to food is one of the main concerns of consumers, and which cookware is suitable for cooking is a challenge. The answer to this question can effectively maintain the safety of consumed food. Therefore, this study investigated heavy metals’ migration from the usual cookware used in cooking food in two new and old forms. Migration Cr, As, Ni, Pb, Al, Cu, Cd, Se, and Co from copper, glass, aluminium, stone, cast iron, plastic, Teflon, and stainless steel cookware was quantified by the ICP device. The results showed that the release of heavy metals increases in old containers due to frequent use and damage or abrasion. On the other hand, cooking time had a significant relationship with the release of metals in food, especially in old cookware. This study showed the release of some heavy metals into food from old cookware. Therefore, the use of high-risk damaged cookware should be restricted.

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