Cookware help please!

[crunchy_mommy]

I need to replace a lot of my cookware and trying to make sure I pick the absolute safest options but I'm getting so stressed ot by all the potential health hazards of each option!

I have a couple of stainless steel pots that are in great shape & I plan on keeping them. Also some glass tupperware although I need to pick up a few more pieces so I can finally toss the few remaining plastic ones.

I would like to get a small cast-iron saucepot. Cast iron is all the same, is that correct?? Nothing I have to watch out for when I'm shopping? How about second-hand/thrift store pots?

I have a 2-burner griddle that we love & apparently it is aluminum with a ceramic nonstick coating. Is this safe? I did see an awesome cast-iron version I could replace it with if necessary but I am trying to spend as little money as possible.

Then I have a couple of teflon-type nonstick pans that we haven't really used in years so I'm just going to get rid of them...

I need to get a large covered stir-fry type pan... would stainless steel be the best option there?? I saw something saying it needs to be 80/10 stainless steel, can I assume all ss cookware is 80/10???
 

And now I just read something about crockpots containing lead!!!! We use ours all the time (it's Rival brand) -- yikes! Anyone know about that???

OK sorry for so many questions, I hope you all can help me think this through so I don't waste money we don't have on options that aren't safe!! Am I missing any concerns or hidden dangers????

[DahliaRW]

Stainless steel and cast iron really are your safest options as far as I know.  I have a cast iron wok and LOVE it.  So you do have an option over stainless there if you want.

I prefer the LODGE brand of cast iron myself.  Usually comes preseasoned which is great.

Thrift store stuff should be fine.  Obviously, clean it yourself before using, but I do that with new pots and pans too!

[TheGirls]

I have a stainless wok, it's awesome.  Way better than the non-stick (which doesn't transfer heat  as well, defeating the point of a wok...)   I also have two cast-iron frying pans and two stainless saucepans (small & large).  It's plenty of pans for me (and I cook a lot) and I'm happy with them all.  I'd consider a cast-iron dutch oven as well. 

I have and use a crockpot too, but haven't really done my research there.  I was pretty upset to hear of the lead issues. :-(