Non-stick pots and pans may seem like a good idea when first looking to purchase a new pot or pan, but there is anecdotal evidence showing that when non-stick surfaces are heated to higher temperatures that they can produce a toxins in the form of smoke. However, as with most things in life, if they are used properly and in good condition these pots and pans are safe for humans.
There are several metals on the market that are toxic and should be kept out of contact with food, this is even more of a concern for those foods that are acidic in nature like fruit and tomato products as these types of food can cause the metal toxins to leach into food. Pewter and lead based toxins can cause nerve damage in humans with young children being more at risk than adults.
While copper may be an excellent conductor for heat but can also cause symptoms that closely resemble arsenic poisoning. In fact, most copper cooking pans are lined with a stainless steel or a tin to prevent copper toxin from leaching into food. Galvanized metals are another type of metal that should be avoided. To prevent rusting, galvanized metals contain a high amount of zinc which can cause hemolytic anemia.
When choosing restaurant supplies for your kitchen it is best to stay with food grade pans made from proven materials like stainless steel, Pyrex, plastic, and aluminum.